Dude, sweet table.

My homeboy, the Easter bunny, and I.

Had to. Don't hate.

Easter. 650 reservations.

Time to smoke the salmon for Easter brunch.

New kicks.

Thanks Mozo shoes for making ultra comfortable shoes that look sweet AND are slip resistant.

I dig this.

Worked in a little project with these guys tonight... To be announced

James from the root, Doug from terry B''s Brennan from the imperial. And myself. All execs. Talkin' shop.

What are those crazy guys at shorts brewing co up to?!

Behind the scenes

50 things they never told you about being a chef.

http://www.scribd.com/mobile/doc/112033847

Red snapper escabeche.

Domestic caviar mayo. Fennel. Spheres of blood orange and vodka.

Pork rilette

Cracked black pepper gelee. Green chili mustard. Sourdough flatbread

I need this

Pork shanks

These are the pork shanks from yesterday's brine. Now they'll be seasoned overnight, and tomorrow braised.

New bar menu

At coach insignia.

MOUTARD-DILIGENT WINE DINNER
MARCH 19TH, 2013






AMUSE GUEULE
Red Snapper Escabèche – Executive Chef Jermemy Kalmus – Novi Chophouse
Kir Royale avec Moutard Crème de Cassis



HORS D’ŒUVRE
Pork Rillette – Executive Chef Jeremy Kalmus – Novi Chophouse
Moutard Père et Fils Brut Grande Cuvée NV



SOUPE
Duck Consommé – Gastronomy
Domaine Moutard-Diligent Epineuil Rosé 2010



POISSON
Sautéed Diver Scallops – Executive Chef Frank Turner – Northern Lakes Seafood
Domaine Moutard-Diligent Tonnerre Vaumorillon 2011




SORBET
Tuna Sashimi and Lemon Sorbet – Gastronomy




RÔTI
Cailles a la Moutarde – Executive Chef Kevin Green – Coach Insignia
Domaine Moutard-Diligent Irancy 2009
Domaine Moutard-Diligent Epineuil 2010



ENTREMET DE SÛCRE
Strawberry Rye Cake – Chef Eric Sanderson – Coach Insignia
Moutard Père et Fils Brut Cuvée des 6 Cépages 2005

Have to brine the pork shanks for Osso bucco

For optimal flavor and texture. Seasons from within.

Our charcuterie board. Excellence.

The simple things in life?

I miss charleston

Shell fish

Sanded. Ready for paint.

Something to think about.

Sugar content. Or high fructose corn syrup.

Dessert.

Scott made this for a degustation menu we did tonight. Smokey chipotle ganache tart. Caramelized banana. Vanilla bean I've cream and sea salt.

Torchon

House made hot smoked bacon, granola, roasted granny smith apples

Steak an eggs

My kitchen timer

Sounds about right.

It's important to know where your food came from. It's a huge problem. GMO junk. High fructose junk. If you read a food label and can't pronounce what's in it, don't eat it.

Cafe sushi- Troy Michigan

If you haven't been here, I highly recommend going. It is one of my favorite places to eat in the Detroit area. These guys/ gals know what they're doing.

Amuse.

Lobster. Fingerling. Roasted butternut squash. 25 year balsamic.

Scotty likes stiff peaks.

And I like house made pastries. So it's a winning combo.

Do you like vodka AND reading?

A friend of mine wrote this book. You can find it on amazon and Barnes and noble.

http://www.barnesandnoble.com/w/shaken-not-stirred-a-vodka-lovers-guide-to-martinis-and-bloody-marys-matthew-papcun/1111104473?ean=9781477451779

This is completely irrelevant.

But here ya go Tim. I was wearing jeans, and saw a jean jacket , so I took the opportunity for a photo in a joutfit. Thats right, an outfit made completely of denim. 'Merica. ( no I didn't buy it)

Torchon...

Life is good.