ediblewow winter 2013 no. 21

Member of Edible Communities

Edible Art l Detroit’s Pop-Up Kitchens l True Colors

Hardman

Sticky Note

2 EDIBLE WOW WINTER 2013 EDIBLE WOW WINTER 2013 3

We invite you to discover the rewards of a healthier way of life. Our greenhouse is not only full of an array of organic fruits and vegetables, it is your new community wellness center, offering information and interactive experiences for you and your family.

CHANGING THE WORLD OFHEALTH CARE STARTS WITHPLANTING ONE SEED .. .AND ANOTHER . . . AND ANOTHER . . .

WELCOME TO THE GREENHOUSE AT HENRY FORD WEST BLOOMFIELD HOSPITAL .CULTIVATING BETTER L IFE .

Henry FordWest BloomFieldHospital

To learn more about tours and workshops, call (248) 325-3890 or email [email protected].

DECEMBER CREAM CHEESEAmerican Cheese Society winner, made the old-fashioned way for a fluffy texture and creamy flavor.

JANUARYBRIDGEWATERA rich mold-ripened cheese with a slightly citrusy flavor, studded with freshly-ground, Tellicherry black pepper.

FEBRUARY GREAT LAKES CHESHIREMade with rich, raw Michigan-sourced Dutch-Belted cow’s milk from a tradition-al Welsh recipe.

3723 Plaza Drive • Ann Arbor, Michigan 48108 (734) 929-0500 • www.zingermanscreamery.com

SHIP OUR GELATO COAST TO COAST!Send a six-pack to your gelato-deprived friends across the country! Current flavors include Vanilla, Chocolate, Dulce de Leche, Mint Chip, Peanut Butter, and Raspberry Sorbet.

Visit www.zingermans.com for the scoop!

• Dark Chocolate

• Rocky Ride

FEBRUARY IS FOR (CHOCOLATE GELATO) LOVERSSpecial all-chocolate gelato menu features:

• Chocolate Cherry Sorbet

• Turtle

- CHEESE OF THE MONTH -

• Chocolate Balsamic Strawberry

Owens Creek Olive Oil at

Good for your heart in more ways than one! $4.00 from the sale of each bottle of Owens Creek Olive Oil goes directly to fund research in preventing heart disease conducted at the University of Michigan Cardiovascular Center. It also tastes great and is made right. Sicilian varietal olives are hand picked and pressed within twenty-four hours, and the oil is full without being overpowering, smooth but still notably peppery at the finish. Stop by the Deli for a taste!

January & February are Pot Pie season at the Deli!

Look for our Pot Pie menu January 1st at www.zingermansdeli.com

Buy a Good Oil & Support the Uof M Cardiovascular Center

Zingerman’s Roadhouse is a great place to celebrate the holidays with your friends,

family and co-workers!

Whether you are planning a dinner for 8 people or 80 people, let the Roadhouse do the work so you can sit back, relax and enjoy great food in great company!

Call 734.929.0331 or email

[email protected] to book your holiday event

at the Roadhouse!

We can bring the celebration to your house! Let Zingerman’s Roadhouse On The Road Catering do all the work so you

can host your guests with ease.

Farming with integrity

100% grass fed beef, certified organic fed pork, pastured

lamb and chicken.

Compassionately raised using natural and organic

methods.

Taste the “difference” a pasture can make.

www.oldpinefarm.com

4 EDIBLE WOW WINTER 2013

food for thought edible WOWPublishers

Kate & robb harper

executive editorchris hardman

Food editorPam Aughe, r.d.

lAyout And designsusanne dudzik

coPy editordoug Adrianson

Web MAnAgerJessie harper

Writerscara catallo l Jody helme-day

nina Misuraca ignaczak l Annette Kingsbury nicole rupersburg

PhotogrAPhersAbby rose photography l Joy blumenau bebry

lisa dunlap l Kate harper l Amy sacka carole topalian l Melissa & Zak

reciPe contributorsPam Aughe r.d. l chef Alison costello

Amy emberling l iron chef Michael symonrebecca Wauldron

subscriPtionsJulie Blom

internJohn McKenna

Advertising sAlesPam Aughe: [email protected]

nancy Faralisz: [email protected] harper: [email protected]

contAct usedible WoW

P.o. box 257, birmingham, Mi 48012248-731-7578

editoriAl inForMAtionto write to the editor or to submit an article query, write to the address above or, for the quickest response, email [email protected].

edibleWoW is published quarterly by edibleWoW llc. All rights reserved. subscription rate is $28.no part of this publication may be reprinted or used in any way without written permission of the publisher. © 2013 every ef-fort has been made to avoid errors, misspellings and omissions. if, however, an error comes to your attention, please accept our sincere apologies and notify us. Thank you.

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edibleWoW is printed on 20% recycled (10% post-consumer waste) paper. All inks used contain a percentage of soy base. our printer meets or exceeds all federal resource conservation recovery Act (rcrA) standards.

2011 James beard FoundationPublication of the year

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or subscribe online at www.ediblewow.com. For more information contact us at 248-731-7578or email [email protected]

We deliver edibleWOW

Your recipe for American tradition.

HOLIDAY NIGHTS DINNER PACKAGE IN GREENFIELD VILLAGE AT EAGLE TAVERN Select evenings in December

LOCAL ROOTS WINTER EVENING DINNER: AN EXPLORATION OF MICHIGAN CHEESES February 8, 2013

LOCAL ROOTS SPRING EVENING DINNER May 2, 2013

Take a taste of history. Experience a time when organic was the only way. Like us on Facebook for upcoming food event info.America’s Greatest History Destination.

Discover more recipes from our historical archives. Try them and rate them at thehenryford.org/food

A Little Cook Book for a Little Girl, 1905

dear reader,

Join us in celebrating the 5th anniversary of edibleWoW.

What an exciting 5 years this has been! We have met so many won-

derful people dedicated to growing, brewing, baking and selling the

bounty of our region. We have worked hard to stay within our mission

to introduce you to the growers, artisans, stores and restaurants de-

voted to our region’s local flavors and culinary traditions.

We sincerely thank our editors chris hardman & Pam Aughe for

their passion, expertise and commitment to the magazine and its

mission. We have been fortunate to attract a team of talented local

writers and photographers who share these stories so beautifully.

A heartfelt thank you goes out to our advertising partners. With

their commitment to edibleWoW you are able to enjoy the stories

that define the food shed of southeastern Michigan. Please support

the businesses that support edibleWoW so that we may continue to

bring you great stories and beautiful photography.

stay in touch with us via our web site and facebook for upcoming

events including cooking classes, wine tastings, cheese making and

farm to table dinners throughout the edibleWoW kingdom!

When you see us out and about, please feel free to engage us.

don’t be shy…heaven knows we’re not!

—Kate & robb harper, publishers


2013

Cover photo by Lisa DunlapContent page by Kate Harper

winterJanuary, February, March

edible WOW

Features24 Edible Art

30 Detroit’s Pop-Up Kitchens

Departments8 Notable Edibles

12 Liquid Assests

16 In the Spotlight

18 Farm to Plate

32 Cooking Fresh

34 In the Kitchen

p. 18 15 years ago she felt called to a

simpler life.Register by phone 248-644-5832 or online www.tchserves.org$32.00 per class. $8.00 material fee collected at beginning of each class.

The Community House l 380 Bates Street l Birmingham, MI 48009

CooKing with

edibleWOWThe Community House

Tuesday, Feb 26 6:30-8:30pm Chef Frank Turner from Northern Lakes Seafood Company, Bloomfield Hills. Cow Pea and Lentil Ragout

Tuesday, March 5Chef Kelli Lewton from Pure Food 2 U, Royal Oak.Spanish Tapas

Tuesday, March 19Chef Jody Brunori from The Laundry, Fenton.Quiche Lorraine, Field Green Salad with Stuffed French Toast

Tuesday, Feb. 12 6:30-8:30pm Chef Brendan Cowley from John Crowleys and Sons, Farmington. Mushroom Risotto with Poached Duck Egg

Monday, Feb. 18 6:30-8:30pm Chef Whitney Smith from Commonwealth Cafe, Birmingham. Roasted Fall Vegetables, Quinoa Salad and Amish Free Range Chicken

Wednesday, Feb 20 6:30-8:30pm Chef James Rigato of The Root Restaurant, White Lake. Winter Classic Pot Roast, utilizing Michigan Grass-Fed Beef, locally brewed Stout and Cellared Winter Vegetables.


notable edibles

two years ago Melissa sundermann’s 10-year-old daughter was anxiously

preparing for a big gymnastics meet. An older teammate noticed her nervousness during practice and pretended to feed her something. “she told my daughter, ‘i just fed you fresh baked confidence and now you just ate all that confidence and it is inside you and you’re going to do great at the meet,’” sundermann remembers. her daughter was so empowered by this gesture that the phrase “fresh baked confi-

can-do snacks

dence” wouldn’t leave her mind. The phrase, and her desire to feed her active children healthy snacks, inspired her to create a busi-ness selling local baked goods that would not only feed the body but instill empower-ment and confidence. she approached a long-time friend with her idea and gained a partner. gingie gauger also had active kids and possessed not only a talent for baking but a killer granola cookie recipe popular with her son’s class. With gingie creating the recipes and baking the

the name “sweet lorraine’s” has long been associated with eclectic menus,

quality ingredients and artsy spaces in metro detroit. Perhaps less well known is the fact that you can take home a tiny piece of the magic in the form of bottled products, now sold at retail stores. The company bottles its own poppy-seed salad dressing, two mustards and a Jamai-can jerk marinade. each of the recipes was initially developed for the restaurant menu. gary sussman, co-owner with his wife, lor-raine Platman, says the hands-down favorite is lorraine’s original Poppy-seed dressing. it dates back to the company’s first restau-rant, a Madison heights deli that opened in 1982. “one of our biggest-selling salads was a spinach salad,” sussman says. lorraine’s spin on the then-ubiquitous salad was to move away from a hot dressing. “it was an instant hit. everybody wanted it on all the salads.” After selling the dressing to-go at the deli, Platman’s father began marketing it to retail stores. one year it was even sold at hudson’s. “it’s a natural product, made in Michigan,” sussman says. Detroit News taste-testers named it the best in a contest a couple of years ago, beating out newman’s own, he added. in the mid-1990s, the couple decided to invest in bottling equipment, which allowed for more products to come online. like the dressing, honey bee Mustard, hot calypso Mustard and Jamaican Jerk Marinade all got their start on the restaurant menu. honey bee Mustard took a silver medal in a napa valley mustard competition and is made

sweet lorraine’s by the Jarwith local honey. The jerk marinade contains 20 spices. “They all come out in layers of flavor,” sussman says. “it’s designed to be a marinade but people do other things with it.” Mixing it with the lime/habanero hot calypso Mustard is pretty tasty, sussman adds. The combination has been dubbed island Fire and could be the company’s next product. “When we do recipes in the restaurant, we always go back to the original recipes … before they started getting cheapened,” suss-man says. “nowadays you have to go back 50, 60 years.” All four products are made from scratch using only natural ingredients and no preser-vatives. They are now distributed by carmela Foods, a specialty food and wine distributor based in Fraser that serves independent food stores, restaurants and hotels. because the products are made, distributed and sold lo-cally, preservatives aren’t needed. “We’re not a national company that takes months to get the product,” sussman says. “We’ve always just used natural ingredients in our restau-rants. it’s just not an option.”

The products can be found at smaller, independent stores like Papa Joe’s, nino salvaggio, Westborn Market, some holly-wood markets and hiller’s. “right now we’re staying with some local people who can give us attention,” sussman says. “We had some national companies show some interest in taking it over for us, but they wanted to buy the brand.” sweet lorraine’s without lorraine? un-thinkable. —Annette Kingsbury

Sweet Lorraine's: 29101 Greenfield Rd.Southfield; sweetlorraines.com

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products and Melissa creating the packaging and marketing, Fresh baked confidence was formed. Made with such ingredients as whole-wheat flours, oats, flaxseed meal, locally sourced eggs and zucchini and moderate amounts of sugars and butter, Fresh baked confidence currently has 10 preservative-free cookies, muffins and energy bars for sale, two of which are gluten-, soy- and dairy-free. The ingredients in the Magnificent you Muf-fin, go For it granola cookie and cham-pion chocolate Pb crispie provide food for the body, while food for the soul is given in a motivational message hidden inside a ribbon on each package. Messages such as “The dictionary is the only place where success comes before Work” or “The difference between ordinary and extraordinary is that little extra” can only be seen when the package is opened, like a fortune cookie. The company can cus-tomize the messages for gift baskets, holidays or special occasions such as weddings or baby showers. As sundermann says, “everyone needs confidence and empowerment in their life on a daily basis, whether you’re a kid, or you’re an adult, or you’re an athlete, or you’re getting ready for a big presentation… anything you need that extra boost for.” Fresh baked confidence products and gift baskets are available online via their website, at the Ann Arbor People’s Food co-op, the gryphon den at greenhills school, u-go’s at the u of M Michigan union, through Juicy Kitchen home delivery and catering and at the concession stand of WideWorld sports center in Ann Arbor. —Jody helme-day

freshbakedconfidence.com


eighteen years ago teresa Pilarz, owner of Plymouth’s espresso elevado, found

her passion while working in a northville coffee shop. but as a young college graduate with a marketing degree and bills to pay, she took a job as a business manager for a local company instead. she stayed five years, earned a master’s degree in spanish, studied abroad and taught for short time. All the while, she developed her vision: an artisan coffee roaster and brew bar with a focus on high-quality, sustainable ingredients, mixol-ogy and imaginative brews. she learned how to roast coffee beans at home, experimenting with different blends and techniques. she attended industry events and trade shows, sought out advice from the experts and read the trade pubs. she served as a barista and assistant roaster at Mighty good coffee to gain experience

espresso elevado

and refine her craft and even did a short stint at starbucks, where she learned the importance of creating smart systems and processes to support a business. her eclectic background served her well. “everything i’ve done in my career and life has prepared me to get to this point,” she says. it was a circuitous route, but in late 2010, it was time to make the leap. she’d had her eye on a small space on the corner of Main and Wing, and when it became available she signed the lease in short order. Perfect for a tiny coffee shop, with a brick exterior, black and white striped awnings and a cheery yel-low interior, she opened espresso elevado in March 2011. espresso elevado specializes in small-batch, responsibly sourced organic coffee from across the globe. The shop selects its

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beans carefully from small farms and coop-eratives, roasts them on-site, then blends and brews all its coffee to order. “our sweet spot is a medium- to medium-dark roast,” Pilarz says. “it brings out the intensity of flavor notes in the bean, and is smooth and palatable for most people.” in-house roasting ensures freshness and helps fully develop the fruit, nut, spice and floral undertones in the beans, she adds. in addition to a regular cup of joe, espresso elevado serves original, hand-crafted specialty house drinks using its own homemade syrups. These concoctions include its lavender vanilla bean latte and coconut lemongrass latte. The coffee shop features seasonal specials that incorporate a range of ingredients, including pure pumpkin, curry, local honey, lemon, orange blossom, mint, eggnog, mar-zipan and floral waters. she encourages her team of five to develop their own creative blends. Pilarz sources milk from guern-sey Farms dairy in northville, and carries pastries and snacks from local purveyors including Paula’s Patisserie, the biscotti bar bakery and Motor city Munchies. For coffee connoisseurs, espresso elevado also hosts a workshop series on topics such as coffee and dessert pairings, manual brew-ing methods and small-batch roasting. “i like to be different, to do things that other places aren’t doing,” says Pilarz. “in fact, if a big cof-fee shop is doing something, i’m more likely to go in the opposite direction.” —Maria raynal

Espresso Elevado606 S. Main St., Plymouth;

EspressoElevado.com


Sun Shines Upon Arbor Brewing Company

By Cara Catallo l Photos by Lisa Dunlap

liquid assets

to describe Arbor brewing company as being only about beer would be to shortchange the brand and the people behind it: husband-and-

wife team Matt and rene greff. The greffs are also proud

stewards of the environment, striving for sustainability with their

original Ann Arbor Abc brewpub, founded in 1995, and at their

corner brewery, opened in ypsilanti in 2006 and now even stretch-

ing to india, where their franchise-like expansion in bangalore—

Abc india—is slated to open soon. The greffs’ serious push toward greening their business began in an official capacity when the Ann Arbor downtown development Authority offered free audits for downtown businesses in 2009. Those that chose to move forward with the resulting recommenda-tions could earn a matching energy conservation grant of up to $20,000. “it was a tremendous opportunity, so we had the audit done and started the project there,” explains rene greff. “We ended up doing a lot more than i think we would have because we had this great kickstart of a $20,000 grant. because we had this added incen-tive, it made it a little bit easier to say let’s go ahead and take the leap and do something a little bit more innovative." Around that same time, Jarett diamond enjoyed a pint at the brewpub as he pondered about what topic to propose for his master’s project to graduate from the university of Michigan school of natural resources and the environment. With each sip he came closer to his concept: Make Arbor brewing greener, more sustainable. The greffs welcomed the opportunity to learn what the project would uncover. The in-depth analysis included collecting data gleaned from devices that measure the electricity going to all of the brewery’s equipment. in the end diamond recommend which technologies suited their small business. From initial investment costs to payback period assessments and calculating the return on their investment on all the recommendations, diamond and his

team even researched what money was available to make the changes most affordable. one of the recommendations from the resulting energy efficiency blueprint was the addition of 132 hybrid solar-thermal photovoltaic panels now seen at corner brewery. “The reason that they put a big emphasis on these panels is because a major source of our energy use here is heating up water for brewing, and with those solar panels we’re going to be able to get between 90% and 100% of our hot water for brewing from the sun’s energy, so it’s going to dramatically cut our energy usage,” says rene. “We happen to have these really cool hybrid panels that do both in the same panel and the other awesome thing about our panels is they’re made in detroit.” The ability to work with local startup company PowerPanel de-troit was a nice fit with the Arbor brewing company philosophy of buying local whenever possible and giving back to the community. diamond says cheaper, chinese-made panels are available, but it didn't suit the company. “Arbor brewing has always been about local focus and keeping business and benefits in their communities,” says diamond. The greffs made other energy efficient changes too as they added 2,200 square feet to the initial 9,500 square feet of their business to create a warehouse space for bottling and storage. “We started look-ing into this concept of doing geothermal climate control,” rene explains. “before we poured this parking lot, we dug six 90-foot geothermal wells and the warehouse has a radiant flooring system…. it cools it or heats it to 55° depending on what we’re starting from and then runs it through the floor. so it heats it up just enough in the wintertime and cools it down just enough in the summertime.” They also added double-paned windows that mimic the original windows to preserve the historic feel of the building, installed a high-efficiency chiller for brewing and updated and insulated boiler

Cara Catallo is a frequent contributor to edibleWOW.

Top right photo: John Ritennour, Head Brewer andDan Peron, Brewry Ops Mgr.

Bottom right photo: Matt & Rene Greff, owners


lines. “After a couple of months, [it] looks like they’re saving 30% of their natural gas,” says diamond, who is tracking and verifying the efficiencies of what he put in place. “saving energy and reducing environmental footprint at corner brewery is not going to save the world, but it demonstrates the owners’ commitment to putting their money behind their principals and that’s investing in the environ-ment and in the community.” When the greffs bought the building in 2006, it had been vacant for 11 years and they envisioned it as almost more a distribution hub than the welcoming neighborhood brewery environment it is today. now the space is not only the corner brewery, but also a venue for private parties—including weddings in the beer garden all summer long. “it was such a beautiful building that we really felt like all we wanted to do was to keep the character and just enhance it,” rene explains. “We replaced the windows as part of our energy-efficiency improvement. other than that we just polished the floor.” The greffs completed the major $250,000 energy-efficiency renovations in August. now the greffs can focus their attention on Abc india, which began when university of Michigan graduate gaurav sikka asked if the greffs wanted to open an Arbor brewing company in india. “i said absolutely not,” recalls rene with a laugh. sikka persisted and talked the greffs into visiting india to speak with him and his partners. before long, they were hooked on both the country and the concept. “We were able to come to an arrange-ment that’s really a licensing and royalty agreement with consulting.

so we don’t have money into the project and we ended up with 5% ownership of Abc india.” The greffs now divide their time between the united states and india, where they receive a consulting fee for helping with the project. sikka has rights to the brand throughout the Asian subcon-tinent and plans to expand beyond the initial pub in bangalor, and then eventually franchise it. The process of officially determining their brand to come to this agreement helped the greffs put into words what Arbor brewing company really means to them. “ever since we first opened we’ve believed very strongly that businesses have an obligation to be responsible members of the community in every way and that means following laws and rules and paying people a living wage,” rene says. building environmental sustainability directly in to each project was kind of a no-brainer, she says. And while making all the changes while the corner brewery remained open for business may have proved a logistical challenge, it worked. greff is grateful whenever she sees those rooftop solar panels. “every single time i drive up and see it i think that is just the coolest thing in the world, i can’t believe it’s my place. it’s awesome.”

Arbor Brewing Pub & Eatery: 114 E. Washington St., Ann Arbor; 734-213-139; ArborBrewing.com/pubCorner Brewery: 720 Norris St., Ypsilanti; 734-480-2739;ArborBrewing.com/brewery

Arbor Brewing has always been about local focus and keeping business and benefits in their communities.

Land sustains our farms.

www.legacylandconservancy.org | 734.302.5263

Please Support our Fall Appeal

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in the spotlight

ButterDiscoverdairy products are Michigan’s top agricultural commodity, account-ing for almost one quarter of the state’s agricultural revenue. Many dairies sell more than just milk; they also sell ice cream, cheese and, of course, butter. small to mid-sized farms produce much of the butter from pasture-raised cows and can be located easily on the eatwild.com directory of farms.

Tastebutter is a smooth and rich dairy product made by vigorously churn-ing milk cream. color and flavor vary according to the type of cattle and what they ate, season of the year, method of preparation and amount of salt added. butter is a delicious enhancer. it is an essential ingredient in baking, sauce making and sautéing.

Fortifynutritionally, butter has good news and bad news. The good news is butter from grass-fed cattle (animals that eat from a pasture and are not fed a diet of grains and supplements) is more nutritious. natu-rally occurring amounts of conjugated linoleic acid (cls) found in grass-fed butter have been linked to improved immune function, lowered body fat deposits and superior heart health. The bad news is all butter has 100 calories per tablespoon and potentially artery-clogging saturated fat. so, portion size is the key.

Preservestore butter in its original wrapper or container in the refrigerator away from light, air and exposure to other food flavors. it is best to consume refrigerated butter within three weeks or freeze for later use. Properly wrapped salted butter will keep in the freezer for up to one year (unsalted butter only three months). A butter crock is use-ful for storing butter at room temperature safely. This airtight vessel keeps the butter cool and protected yet soft enough for easy spread-ing. store the crock away from sunlight and direct heat sources. —Pam Aughe, r.d.

Butter-Roasted Chickpeas

Pam Aughe, r.d., Food editor edibleWoW Magazine

1 (15-ounce) can chickpeas, rinsed and drained2 tablespoons butter, melted½ teaspoon chili powder¼ teaspoon smoked paprika¼ teaspoon kosher salt⅛ teaspoon ground cumin⅛ teaspoon ground cinnamon

1. Preheat oven to 400°. 2. layer paper towels on a rimmed baking sheet and place chickpeas on top. cover with additional paper towels; pat lightly until very dry. remove all paper towels.3. return chickpeas to baking sheet. toss with melted butter and remaining ingredients until well coated. bake in preheated oven for 30 minutes or until golden and crispy and not soft in middle; shaking pan halfway through cook-ing time. cool in pan on wire rack. best consumed same day but can be stored for 2 to 4 days.

Yield: 1½ cups

Clarified Butterbutter that has milk solids and water removed leaving pure, golden milk fat is defined as clarified butter. cook with clari-fied butter for its longer shelf life and ability to withstand higher temperatures without burning. to make clarified butter, melt 1 cup unsalted butter over medium heat in a saucepan. once the butter is melted, skim off milk solids, leaving only the clear fat. clarified butter is excellent for sautéing and making hollandaise sauce, giving the food a wonderfully buttery taste and smell.

Gheeghee—the hindi word for fat—is a form of clarified butter widely used in indian cooking. What makes most forms of ghee special is it is often browned to develop a nutty taste. use ghee to sauté vegetables, drizzle over hot rice, cook eggs, finish soups, or even to flavor popcorn.

Ginger Scones

Amy emberling, Zingerman’s bakehouse, Ann Arbor

Zingerman’s uses an incredible 1,000 to 2,000 pounds of butter every week. Favoring local butter, up to 300 pounds comes from Moo-ville creamery—a local dairy in nashville, Michigan.

3 cups pastry flour⅓ cup sugar1 tablespoon baking powder1 teaspoon sea salt½ teaspoon ground ginger½ cup butter, ¼-inch cubed and chilled½ cup diced candied ginger1½ cups heavy cream1 whole egg1 egg yolk1 tablespoon water

1. Preheat oven to 400°. Place parchment paper on a baking sheet; set aside.2. combine flour, sugar, baking powder, salt and ground ginger in a large mixing bowl.3. Add butter to dry ingredients and cut in using a pastry blender (or two knives) until butter is in pea-size pieces. rub butter with hands into flour until entire mixture looks like coarse cornmeal. Add candied ginger.4. Pour cream into dry ingredients and mix with a fork until ingre-dients are just moist.5. Knead dough in bowl gently with a spatula 6 times to bring dough together.6. Place dough on lightly floured work surface, divide into 2 pieces and gently shape into 2 round balls. Pat out dough balls into 7-inch discs (½-inch thick). cut each disc into 6 triangles. Place these triangles on prepared baking sheet 2 inches apart. 7. combine egg, egg yolk and water in a small bowl. brush egg wash on tops of scones.8. bake scones for 10 to 12 minutes or until tops and bottoms are golden brown. cool to room temperature before eating.

Yield: 12 scones

Baker’s Note: An acceptable substitute for 3 cups pastry flour is 2⅔ cups all-purpose flour plus ⅓ cup cake flour.


farm to plate

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Jean and neil smith weren’t raised on farms. she grew up in Windsor; neil, a former sheriff ’s deputy, grew

up in Farmington hills. “And we weren’t always Mennonites,” she says. but 15 years ago, she felt called to a simpler life and began searching for a church. After finding a spiritual home in a century-old Mennonite community in Michigan’s Thumb, the couple moved from redford to a farm near snover. What they bought, seven years ago, was an empty, foreclosed, former confinement hog farm. “half the windows were busted out,” Jean says. “There was not a flower bed here, there were no trees. There was nothing—nothing but work.” but she could see the pos-sibilities. “i had a vision,” she says. now, with the help of their six children, ages 18 to 2, the smiths farm 5.5 acres, targeting a small number of crops chosen to support a large family on a small farm. garden gate Farm sells direct to consumers, operating on the community-supported agriculture (csA) harvest subscription model and as part of a co-op of 15 small, independent farmers. “When you have a limited amount of space, you have to utilize it as best you can,” Jean says. “We focus on niche markets and we focus on working with several farmers to produce a multiple of products.” garden gate’s crops include heirloom tomatoes, lettuces, yukon gold and red potatoes, herbs, greens and cut flowers. They also raise chickens (for meat and eggs), pigs, rabbits (for pets and for food), a few cows, and turkeys for the holidays. neil produces artisan sausages in his butcher shop, including a jalapeño-cheddar variety made exclusively for The henry Ford restaurant. he also produces bacon and a seasonal basil-tomato sausage. several raised garden beds provide the savory flavors for the sausages: fennel, peppers, spinach, basil, marjoram, summer savory, oregano, chives, parsley and sage.

Big FamilyBy Annette Kingsbury

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Small Farm,

The Smiths seek a simpler life in Snover

Annette Kingsbury is a freelance writer and regular contributor to edibleWOW.


start up a hoarse, noisy chorus when a stranger appears. “They won’t touch any of your fruit but they will eat all your bugs,” she says. “They’re guard dogs and they let you know if anyone is on your property.” since starting their farm, the smiths have added raised beds and a hoop house, where they expect to harvest cherry tomatoes until January. They use wood-heated greenhouses to grow seedlings for sale and for future crops. Plans call for adding rhubarb and asparagus this year, as well as converting a field to pasture for grazing. A weathered barn of undetermined vintage awaits adaptive reuse and, one day, restoration. “but that takes a lot of money,” Jean concedes. “We don’t really want to get so big that we can’t do it ourselves and with the other small farmers,” Jean says. “Farming is all we really need and all we really want.”

The Garden Gate Farm: 4324 Mushroom Rd, Snover; 810-672-9905 thegardengatefarm.com

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The farm has evolved as the smiths have gained experi-ence, learning what worked and what didn’t. neil started with a saw mill, while Jean sold baked goods, soap and vegetables at the Almont Farmers’ Market. After trying several other markets, one day neil found the Farmington Farmers’ Market. “he said, ‘you know, they’ve got a nice farmers’ market there,’” Jean says. “And we were blessed to get in.” now, Jean and a couple of the kids make the two-hour trip each saturday. Jean says she feels welcomed by the community. “That area is so receptive to what we were doing,” she says. “They said, ‘you get us hooked; what do we do in winter?’” The answer was a winter market. it started in a dance studio every couple of weeks. Then neil found a 3,500-square-foot space, also in Farmington. now in its fourth year, the old Winery Farmers’ Market is open when the summer market is closed. Jean serves as the market master. “now we have 35 vendors with a café,” she says. “All 21 market days are filled with vendors.” Winter shoppers can expect meat, eggs, poultry, organic produce and even crafts, though Jean stresses that, “old Winery Farmers’ Market is, first and foremost, for farm vendors.” garden gate’s csA shares are also offered year-round, thanks to their co-op partners. The 26-week regular season is augmented with an eight-week winter share, featuring potatoes, winter squash, root crops and greens. There is also a pantry share, with eight deliveries between december and April. it features items such as popcorn, jam, pesto, freshly ground whole-wheat flour and corn-meal. At times neil works off the farm, and Jean says she couldn’t do all she does without help. A church member helps out at the farm, as do her children. some csA cus-tomers work for their share. other members and “market friends” have made the trek to snover to help with sea-sonal cleanups. “They built all the raised beds,” Jean says. “none of them have driven less than an hour.” still, she admits to getting weary at times. “We are look-ing to ramp up on meat,” she says. “i’m getting old and it’s hard to get out there.” Though not certified organic, the smiths subject their farm to annual inspections and are certified naturally grown. Theirs is perhaps an unusual form of pest management: a flock of guinea fowl who


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Cara Catallo is a regular contributor to edibleWOW magazine.

EdiBlE ArtMaking beautiful and tasty cakes at Sweet Heather Anne

By Nina Misuraca Ignaczak

fee, Zingermann’s creamery and Anatolian bakery. leavitt worked briefly at each estab-lishment to gather research and inspiration. Then came graduation. “Art

school was not an easy transition to the job market,” leavitt says. she paid the bills while continuing to pursue her passion for food by working in several Ann Arbor restaurants and bakeries, including eve the restaurant, decadent delights and cake nouveau, where she assisted proprietor and pastry chef courtney clark in two cake competitions on the Food network in 2008 and 2009. it was during the Food network challenges that leavitt began to start thinking about striking out on her own. “i met a lot of cake people and got really inspired. it gave me the bug,” she recalls. leavitt started mak-ing cakes for friends’ weddings and birthdays at cost. After receiving positive feedback, she decided to take a leap and rented an industrial kitchen space from Katherine’s catering in May 2010. “it was a big expense, but i wanted to see if i could pull it off,” she says. “i had no staff. My goal was to make enough money to cover rent. i wasn’t trying to make money—i was trying to not fail.” At first, leavitt continued waiting tables to subsidize the experiment. by late 2011, however, it became clear that she was on to something,

in 2006, Heather Anne Leavitt was a University of Michigan art

student studying in Florence, Italy, when she was struck by the inspiration that ultimately led her to start a business specializing in artful cakes made

from locally sourced ingredients. “in italy i first experienced food as

more than fuel,” recalls leavitt, now 28. “i became more connected

to food and aware of regions and seasonality.” upon returning to Ann Arbor, leavitt, who had always been drawn to working in three dimensions, took a food art class where she discovered cake as a medium. At the same time, she began to explore the local food landscape in southeast Michigan, seeking to cultivate that connection to food that began in italy. leavitt’s senior thesis consisted of a series of seven cake sculptures honoring local food producers and artisans, including calder dairy, durham’s tracklements, harnois happy hens, tantre Farms, roosroast cof-

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Nina Misuraca Ignaczak lives and writes in Rochester Michigan.


so she began to look for a permanent spot. sweet heather Anne moved into 920 n. Main st. in Ann Arbor in April 2012 after a successful “cakestarter” campaign on Kickstarter.com, which raised $8,000. leavitt’s parents helped finance build-out of the space by co-signing a bank loan. The well-lit space features vintage furniture, with cakes displayed on wood window frames repurposed as shelves. A large antique wood table creates an intimate space for consult-ing with clients. designing cakes that reflect the unique identities of her clients is the centerpiece of leavitt’s approach. “heather really takes the time to get to know her customers before entering into the design phase,” says Ashley bias, who purchased her wedding cake from sweet heather Anne in May 2012. “i told her my husband loves three things: the university of Michigan, medicine (he is a physician) and guam (he was raised there). she took those three things and crafted a really fun and unique cake,” says bias. leavitt makes artful use of sculpture, fondant and hand painting to create whimsical designs that reflect the spirit of her clients. cakes are made with as many locally sourced ingredients as possible. eggs are bought in bulk from sunrise Poultry in homer, dairy products are sourced from guernsey Farms dairy in northville and butter comes from calder dairy in carleton. leavitt sources through eat local eat natural, a local food purveyor whose mission is to “make it easy for restaurants to buy locally grown and raised natural foods and to connect local farmers with local restaurants.” These days, sweet heather Anne is booked up to two months in advance, receiving referrals through word of mouth and from other cake decorators. eighty-hour workweeks are the norm during busy months. university of Michigan alums rachel brandel Mayers, busi-ness manager, and claudia Kimble, cake artist, assist leavitt. “My first piece of advice is to hire people to do the things you are not good at,” says leavitt, who much prefers design work to phone calls, scheduling, ordering and payroll. despite the heavy workload, leavitt endeavors to avoid burnout by cultivating a sense of playfulness and community among her staff, who take turns preparing a sit-down lunch every day and can be seen tubing and swimming on the nearby huron river. After lunch, they often get pumped up for the rest of the day with crazy dance music. “As long as we’re going to spend a large part of our life here, we might as well make it enjoyable,” she says.

Sweet Heather Anne: 920 N. Main St., Ann Arbor; 734-913-2025; SweetHeatherAnne.com

leavitt makes artful use of sculpture, fondant and

hand painting to create whimsical designs

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Hi, John & Nic here! We are pleasant poultry product purveyors. We purvey to various restaurants and through stores in the are as well as directly to those who appreciate good healthy food. We try to do all the right things and eliminate the wrong ones. Currently we have turkeys for the holidays as well as chicken and duck. We raise exceptional, healthy food for the health conscious consumer. And don’t we all consume food? Thanks for stopping by, and till next time, happy trails to you, John & Nic

feathers fluffed regularly

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on a crisp fall afternoon in corktown a hungry crowd gathers outside Po-nyride, a formerly vacant industrial

building turned business incubator space. bon-fires are lit in slag sand covering the ground, and local wine expert Putnam Weekley stands ready to serve up a curated list of german wines and beers. The aroma of sauerkraut and bratwurst, along with the pounding of german Krautrock, fill the air. This is “schnäcktoberfest,” an oktoberfest-inspired incarnation of schnäck detroit, one of detroit’s growing number of pop-up kitchens adding edgy and flavorful dimension to the local food scene. like schnäck, the concept for pop-ups originated in ger-many. After the berlin Wall fell, artists, architects and entrepreneurs began improvising here-today, gone-tomorrow clubs and art galleries in berlin’s abandoned buildings. The 1990s saw the height of the movement, which is documented in Temporary Spaces, german photographer Martin eberle’s seminal book juxtaposing decayed

exteriors of berlin warehouses and industrial buildings with vibrant, active interior spaces. Pop-up kitchens are a food incarnation of the temporary space movement. like their slightly more substantial cousins food trucks, pop-ups offer paths for would-be entrepreneurs to test markets without making brick-and-mortar capital investment. They may be home-based cottage enterprises or utilize licensed kitchen space, may pop up at farmers’ markets, in parks, vacant lots or buildings, off-hours at established restaurants, in community gardens or art galleries. Their goal may be permanent retail space, a product line or a catering business. They are quintessentially underground enter-prises—catering to the hip and adventurous, who discover them through social media and by word of mouth. one of detroit’s first pop-up kitchens was neighborhood noodle, started by food system doctoral student Jess daniels in 2010. daniels began selling Asian-inspired noodle dishes out of her detroit apartment as a way to get to know people in the local food movement. eventually, she started Foodlab detroit, an incubation community for food entrepreneurs. over 160 people participate on

Komodo Kitchen

detroit’sPop-Up KitchensSometimes it’s the restaurant that’s ‘to-go’

By Nina Misuraca IgnaczakPhotos by Amy Sacka

Nina Misuraca Ignaczak is a frequent contributor to edibleWOW.


a list-serve and in workshops offering tools for taking concept to reality. Pop-ups are one tool in the toolbox. Komodo Kitchen is a Ferndale-based monthly pop-up featuring indonesian cuisine. tickets announced via email sell out within minutes, so co-founders April boyle, deanne iovan and gina onyx began offering two seatings. A recent sunday event at Pinwheel bakery featured spicy cold noodle salad in peanut sauce, Pandan tea, local organic chicken in lemongrass and chili paste, rice medallions steamed in banana leaf and coconut-mango-lime ice cream. Michael griffin and brad bannon, residents of Pleasant ridge, brought their own wine to the early seating. “This is the first time we managed to get a ticket,” said bannon. “We like to eat out, and indonesian cuisine is not readily available.” detroit gypsy Kitchen, founded by metro detroit native stephanie selvaggio, offers vegan fare. A recent lunchtime pop-up at MocAd featured stuffed grape leaves, tabouleh-kale salad and lentil soup sourced from local gardens. selvaggio began eating vegan cuisine while living in new york, where it was highly accessible. she moved back to detroit to share her passion for vegan food. “i want to demonstrate that a plant-based diet can be delicious and filling,” she says. For the beer enthusiast, tashmoo biergarten offers “a european-style biergarten with detroit sensibility,” according to Aaron Wagner, who co-founded the event in 2011 with his wife, suzanne vier. The outdoor biergarten opens for several october weekends in West village near van dyke and Agnes, offering Michigan beers and eastern european fare from Porktown sausage, corridor sausage and People’s Pierogi. over 7,500 people were served during the first season, and the 2012 opener hosted hundreds despite cold, wet weather. Patrons play board games like sorry! and candy land and toss beanbags while imbibing. some pop-ups specialize in one type of food. detroiter Angela dagle started beautiful soup (named after the Mock turtle’s song in the movie Alice in Wonderland) in 2012 after attending Foodlab

detroit’s business Plan bootcamp. she features locally sourced, seasonal soups made from scratch and distributed in Mason jars that can be returned for discount. soups for all food orientations are offered, from sausage and kale with butternut squash to vegetar-ian tomato bisque to vegan spicy sweet potato. beautiful soup has popped up at farmers’ markets, at detroit’s bottom line coffee house—where it is a regular on the menu—and at MocAd. “Pop-ups really help to get the beautiful soup name out to new custom-ers,” says dagle. At the high end of the pop-up spectrum is chartreuse, detroiter corinne rice’s gourmet raw vegan experience. rice, who attended Matthew Kenney Academy, a raw vegan classical culinary school, choreographs high-culture, $50-per-plate, four-course events accom-panied by live music and staged in historic buildings, art galleries and urban farms. The menu, which changes each month, features artful vegan cuisine like eggplant pave with dried heirloom tomato, microgreen salad and beet “ravioli”: thinly shaved beets in the shape of ravioli stuffed with cilantro pesto and accompanied with shallot cream. “corinne represents a cultural imperative about what’s pos-sible in detroit,” says third-time patron david Morrison of hunting-ton Woods. Pop-up success grabbed the attention of the detroit economic growth corporation (degc), which recently partnered with vil-lages community development corporation to seek proposals for full-time and pop-up retail. Pastry chef Angela Foster was selected to offer a coffee-and-donut pop-up during build-out of a permanent tenant space. According to degc business development Manager Michael Forsyth, pop-ups are a win for entrepreneurs and the com-munity. “They connect entrepreneurs with space to experiment and bring awareness to underutilized areas, quickly changing perceptions about retail space,” he explains. detroit lags behind other cities in supporting pop-ups; storefront seattle and Project Pop-up in Pittsburgh have been active for years. but Forsyth is unfazed. “detroit has the potential to do it better than anywhere else,” he says. “We have the right ingredients.”

They connect entrepreneurs with space to experiment and bring awareness to underutilized areas, quickly changing

perceptions about retail space.

Top row left to right: Snacktoberfest at The Pony Ride, Snacktoberfest at The Pony Ride, Komodo KitchenMiddle row left to right: Beautiful Soup, Beautiful Soup, ChartreuseBottom row left to right: Chartreuse, Detroit Gypsy Kitchen at MOCAD, Tashmoo Biergarten

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cooking fresh

Wintertime Hoop House Cropsbeetscarrotscollard greensKalesalad greensscallionsspinachswiss chardturnips

Apple and Celery Root SaladFrom Michael Symon’s Carnivore: 120 Recipes for Meat Lovers (clarkson Potter, 2012)

This crunchy, refreshing winter salad is a great served with pork. chef Michael especially likes it with pig trotters.

2 medium granny smith apples, cored1 medium celery root, greens removed, peeled, and cored (about 2 pounds)¼ cup cider vinegar½ teaspoon kosher salt, divided2 tablespoons grainy mustard1 medium shallot, minced2 tablespoons chopped fresh tarragon½ cup extra-virgin olive oil1 cup watercress, stems trimmed

1. slice apples and celery root into matchstick-size pieces and place in a large bowl. Add vinegar and ¼ teaspoon salt; toss lightly to combine.2. Whisk mustard, shallot, tarragon and ¼ teaspoon salt in a small bowl. Pour in olive oil slowly and continue to whisk until incor-porated. Pour dressing over apples and celery root; toss lightly to combine. Place in refrigerator for 20 minutes, allowing flavors to blend. 3. remove salad from refrigerator and stir in watercress. serve immediately.

Yield: 10 cups

Winter farmers’ markets have soared in popularity. Accord-ing to the u.s. department of Agriculture, Michigan now

ranks 10th nationally with 33 winter farmers’ markets. defined as a market that runs between november and March, winter farm-ers’ markets extend the fresh produce season while strengthening the local economy. Many Michigan farmers also continue farming year-round with the use of hoop houses. Find a winter farmers’ market closest to you at FarmersMarkets.usdA.gov.

Stored ProduceApplescarrots chestnutsonionsParsnipsweet potatoesWhite potatoesWinter squash

Winter Pam Aughe, r.d.

Black-Eyed Pea Risotto with Smoked Bacon and Swiss Chardby chef Alison costello, capuchin soup Kitchen, detroit

1½ cups dried black-eyed peas, washed8 ounces bacon, coarsely chopped2 medium onions, chopped and divided1 small green bell pepper, chopped7 cups vegetable stock2 tablespoons olive oil1 clove garlic, minced

1. cook black-eyed peas according to package directions; set aside.2. heat a sauté pan over medium heat. Add bacon, 1 onion and bell pepper; cook until onion is translucent and bacon begins to crisp. Mix with cooked black-eyed peas and set aside.3. Place vegetable stock in a large saucepan and bring to a simmer.4. heat oil in another large saucepan over medium heat; add 1 cup onion and garlic and cook until onion begins to soften but not brown. Add rice and cook for 2 minutes. Add wine and cook until almost evaporated. Add 1 cup of simmering vegetable stock and cook until almost evaporated, repeating until all stock is gone and rice is creamy. stir in black-eyed pea mixture, swiss chard, vinegar, salt and pepper. serve hot.

Yield: 6 to 8 servings

cook’s note: 1½ cups dried beans cooks to 4½ cups cooked or 3 (15-ounce) cans of beans. if using canned beans, drain and rinse well.

1½ cups Arborio rice1 cup white wine1 pound swiss chard, thinly sliced1 tablespoon apple cider vinegar½ teaspoon coarse salt¼ teaspoon freshly ground black pepper

Roasted Root Vegetables with Quinoaby chef rebecca Wauldron, corporate chef, busch’s Fresh Food Market, Ann Arbor

1 medium red onion, cut into ½-inch wedges2 large carrots, peeled and sliced into ¼-inch-thick rounds1 large parsnip (½ pound), peeled and sliced into ¼-inch-thick rounds½ pound baby redskin potatoes, sliced into ½-inch wedges3 tablespoons extra-virgin olive oil, divided1 teaspoon kosher salt, divided1¾ cups vegetable broth

1. Preheat oven to 425°.2. Place onion, carrot, parsnip, potatoes, 2 tablespoon oil and ½ teaspoon salt in a rimmed baking sheet and toss to coat. Place in pre-heated oven and cook for 25 minutes, stirring halfway through cooking time, until vegetables are tender and golden. Place vegetables in a large bowl.3. Place broth in a medium saucepan over high heat and bring to a boil. Add quinoa, reduce heat to low, cover and simmer 15 to 20 minutes or until just tender. drain off any excess liquid and place cooked quinoa into bowl with roasted vegetables. cool mixture to room temperature.4. Whisk together 1 tablespoon oil, rosemary, honey, vinegar and ½ teaspoon salt in a small bowl. Pour dressing over quinoa mixture; toss to combine. Add black pepper and scallions as desired.

Yield: 8 cups

Cook’s Note: some brands of quinoa require rinsing in a fine-mesh strainer before cooking. be sure to read the package directions.

1 cup uncooked quinoa1 tablespoon minced fresh rosemary or 1 teaspoon dried and crushed1 tablespoon honey1 tablespoon white balsamic vinegar⅛ teaspoon freshly ground black pepper2 whole scallions, chopped (optional)

Other Michigan Productsbaked goodsbeefbeercandy (chocolate, lollipops)cheesecondiments (barbecue sauce, mustard, hot sauce)dried fruitdry beanseggshoneyice creamJamsMaple syrup MilkPastaPorkPoultrysalsasnacks (chips, popcorn, pretzels)tomato sauceWine


“colors is a social enterprise,” says Phil Jones, head chef and general manager of

colors restaurant in detroit. “our mission is basically people. We help serve populations—return-ing citizens, the unemployed and underemployed; in some cases we give people their first jobs. in conjunc-tion, supporting the local food system is an extremely important element to that.” colors restaurant, located in detroit’s re-christened Para-dise valley, is a project of restaurant opportunities centers (roc) Michigan, which seeks to improve wages and working conditions for southeast Michigan’s 134,000 restaurant workers, many of whom work for low pay and little to no benefits. colors is as much as restaurant as it is an educational facility and community center, working closely with detroit growers, producers, students and community members towards a strong local food system, which in turn means a strong local economy and community. it is ultimately the interconnectedness of systems that is at the heart of colors, and at the heart of chef Jones’s own personal ethos. The more support that exists for the local food system, the more jobs will exist within that system. And the more jobs exist, the stronger the local economy and the commu-nity will be. All of these elements are intrinsically intertwined. Jones describes colors as serving “healthy” food, but not “health” food. everything in the kitchen is made from scratch utilizing locally sourced products. “Are we completely 100% healthy?” Jones asks, then immediately answers. “no. because sometimes you want some good, fatty food.” he describes their centre street Monte cristo, made from slow-smoked heritage berkshire pork butts and pork belly from Melo Farms, dairy Fresh swiss cheese, Mexican spices, Mcclure’s-brand pickles and jam from russell street deli. “is that healthy?” he once again rhetorically asks. “yes. because it’s locally healthy and economically healthy. if you’re not doing it every day it’s good, and you can actually talk to the people who provided the ingredients. The pork butt cooks for 16 hours. it’s a three-day process with the pork belly. beyond the locality, there’s an artistry there.” The motto at colors is “Just. good. Food.” “good” has

in the kitchen

COLORSJust Good Food — and a Whole Lot More

By Nicole Rupersburg l Photos by Amy Sacka

True

a double meaning here: “good” as in good for you, but also “good” as in good for everyone—for the workers, for the community, for the economy—by supporting education for both workers and customers, the ethical treatment of workers and the sustainability of the grassroots local foods movement. Jones defines colors as “incluse-atarian,” his way of saying “all-inclusive.” There are vegetarian options available, but Jones likes to think of them as simply “options.” “We’ve been accused of being a vegetar-ian restaurant and that’s so far from the truth,” he says. “i have nothing against vegetarian restaurants except that [the definition] creates a schism between people. i don’t like to be pigeonholed into something. i try to keep it creative and fun. There is no class warfare in our menus. good healthy food is good healthy food. The only label we think is important is ‘local.’” At colors you’ll find detroit-raised cage-free eggs, calder dairy milk and Avalon bread. if you want a light vegetarian meal, they are hugely passionate about presenting the diversity of Michigan’s agricul-

Chef Phil Jones

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tural bounty. Jones notes that Michigan is second only to california in agricultural diversity, then rattles off just a few of the products of which we’re one of the top producers. customers dine on produce grown in detroit soil from farms like earthworks urban Farm, brother nature Produce, occupy yourself Farm and grown in detroit. There is always a fresh vegetable of the day and plenty of veggie options, including a veggie burger. if you want to sink your teeth into a juicy beef burger, it will be made with grass-fed beef and topped with raw milk cheddar from Zingerman’s and dearborn sausage co. double-smoked bacon. in the mood for seafood? The shrimp is raised in okemos, Michigan, at the shrimp Farm Market (Michigan’s only shrimp farm). “taste the World” dinners focus on traditional cultural cuisines from all over the world. Jones makes home-cooked everyday food for everyday people and tries to keep pricing accessible. “We’re not cheap,” he warns. “We don’t do cheap food. cheap food is what got us into trouble in the first place. like the Monte cristo—that end product is a four-day product. if you went somewhere else [it would cost more].” but for Jones, educating people about products is just as important as the products themselves. Jones regularly conducts cooking demos at places like eastern Market and the Wayne state university farm-ers’ market. he’ll use products that are available in the market that

very day, teaching people how to use them, then sending them over to buy some. “ultimately a lot of people don’t know what to do with those products,” he says. “We use those kinds of opportunities to be teach-ing moments.” he also likes to challenge himself and his kitchen by ordering from their local suppliers blind, instructing them to send him $50 worth of whatever they have. “it forces us to be creative, but we know it’s fresh product.” Additionally, it helps the farmers sell through the produce they’re sitting on. “We know we’re making a significant contribution to their bottom line.”

COLORS: 311 E. Grand River, Detroit; 313-496-1212Colors-Detroit.com

Nicole Rupersburg writes often about local food and drinks in southeast Michigan.

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Detroit1515 Broadway Café1515 broadway, detroit313-965-1515one of the most captivating spots in the city of detroit, located in the histori-cal theatre district, 1515 broadway offers an array of freshly made soups, sand-wiches and salads—all with a regional touch. every effort is made to source all products from local farmers and producers. buy local. support local.

Rattlesnake Club300 river Place dr detroit313-567-4400 rattlesnakedetroit.comlocally grown for 25 years! celebrate 25 years of innovative cuisine and exceptional service on the detroit river! enjoy lunch or dinner in our modern dining rooms or terrace chef 's garden, each offering sweeping riverfront views. executive chef chris Franz features local, seasonal foods including Prime beef and sustainable seafood.

Slows Bar-B-Q2132 Michigan Ave detroit313-962-9828 slowsbarbq.comThe restaurant slow-cooks beef brisket and pork butt and tops its sandwiches with surprising extras like onion marmalade, smoked gouda, and Applewood bacon. The eatery, set in a once-dilapidated 1880s building rehabbed in 2005 with brick walls, swanky booths, and an open, three-sided bar, has helped revitalize the corktown neighborhood.

Slows To Go4107 cass Ave detroit87-sloWs2go; slowstogow.comslows to go is a 6,000 square foot commercial kitchen with 7x the smoker capacity of the original building. First and foremost, slows to go is a commissary kitchen. We are able to prepare the same food, with the same high quality ingredients much more efficiently and without cutting any corners. slows to go prepares much of the food eaten at slows bar bq. slows to go is also a carryout location.

FarmingtonJohn Cowley and Sons Restaurant and Irish Pub33338 grand river Ave.248-474-594; Johncowleys.com culinary institute of America trained husband and wife team, chefs brendan and Amy cowley present creative, delicious gastro-pub fare, focusing on seasonality, high-quality ingredients and from scratch cooking. unique beer and wine selections & banquet space available in a beautiful two story irish inspired restaurant and pub. sunday irish brunch will be coming soon in early 2013!

FentonCRUST 104 W. caroline at river, Fenton810-629-8882; crustandbeyond.comcrust is dedicated to artisan principles, using only the highest quality natural ingredients, locally sourced and organic whenever possible. From hearty breads to classic fruit pies loaded with fresh fruit, we believe the best breads and pastries are made in small batches, using traditional methods. our lunch menu features signature toasts, rustic pizzas, and house made soups and sandwiches of the day. The Laundry125 W. shiawassee at Adelaide; Fenton810-629-8852; lunchandbeyond.comPart of the Fenton community for over a decade, The laundry proudly partners with local producers to offer creative and hearty menus based on scratch cookery and fresh seasonal foods, including vegan and vegetarian options. We serve three meals, 7 days a week in a casual bistro atmosphere. Full bar featuring a unique range of craft beers and a dynamic selection of notable potables.

BirminghamCommonwealth 300 hamilton row, birmingham248-792-9766; gocommonwealth.comAt commonwealth our goal is to serve local, organic and seasonal food and coffee when possible. We’re always trying to keep it simple and fresh. We roast our own coffee in house in 4-pound batches and make most of our food and drink from scratch using quality ingredients.

Bloomfield HillsNorthern Lakes Seafood Company39495 Woodward Ave., bloomfield hills248-646-7900; theepicureangroup.comexecutive chef Frank turner and his culinary team use locally-sourced produce combined with the freshest seafood from ports all over the world to create a unique and outstanding meal. together with our award-winning wine list, a visit to northern lakes will be a wonderful experience. open for lunch and dinner.

BrightonGrand Traverse Pie Company Bakery Cafe9912 east grand river Ave., brighton 810-225-7437; gtpie.com/location/brightonstop in for homemade, fresh food and support Michigan with every bite. our bakery café offers gourmet sandwiches, salads, pot pies, soups, quiche, espresso and award-winning pie. We are also here for your catering needs. 95% of our ingredients and purchases come from our great state. love Peace Pie.

Wooden Spoon 675 West grand river Ave., brighton 810-588-4386woodenspoonmarket.comWe are an artisan market, creative carry out and bistro. We feature fresh seasonal ingredients from local growers across livingston county. We offer Michigan based products, as well as hard to find culinary specialties. chef ’s philosophy is to showcase the natural flavor of quality ingredients.

ClarkstonClarkston Union 54 south Main st., clarkston248-620-6100; clarkstonunion.comThis is more than broad-shouldered American comfort food with a Mediterranean twist: this is big food that eschews process for purity and makes the most of all that local farms and fields have to offer. We use otto's farm chicken—local, free, heritage bred—and fresh meat ground daily from eastern Market's Fairway Packing.

Union Woodshop 18 south Main st., clarkston248-625-5660; unionwoodshop.combig time, small town bbQ makes the most of everything local and applies a slow and low philosophy to cooking while prac-ticing a fast and high level of service. The joint is casual, but the approach to bbQ is not. We’re proud to use hogs from cooks Farm dairy.

Ann ArborJolly Pumpkin Café and Brewery 311 south Main st, Ann Arbor734-913-2730; jollypumpkin.comJolly Pumpkin café and brewery is committed to sourcing from and supporting the local agricultural community and small sustainable artisan producers. our seasonally changing menu features beer friendly foods. All of our beers are created in-house, locally made and estate brewed. our wines and spirits are produced in small batches.

The Ravens Club207 s Main st, Ann Arbor734-214-0400; theravensclub.comAt The ravens club we focus our culinary program on heir-loom cooking styles and techniques. We like to define heirloom cooking as food that is sustainably sourced, full-flavored, made with seasonal ingredients and prepared using both modern and time-honored techniques. The result is a thoughtful menu that highlights the uniqueness of each ingredient and their role in our agricultural heritage.

Zingerman’s Delicatessen422 detroit st, Ann Arbor734-663-3354; zingermansdeli.comZingerman's delicatessen, hailed by Mario batali as “the center of [his] gastro-deli universe,” serves up thousands of made-to-order sandwiches with ingredients like Zingerman’s corned beef and pastrami, free range chicken and turkey, housemade chopped liver and chicken salad. The deli also stocks an exceptional array of farmhouse cheeses, estate-bottled olive oils, varietal vinegars, smoked fish, salami, coffee, tea and much, much more.

Zingerman’s Roadhouse2501 Jackson rd, Ann Arbor734-663-3663;zingermansroadhouse.comZingerman's roadhouse is dedicated to serving guests full-flavored, traditional, regional American foods in a down-to-earth restaurant atmosphere. James beard-award winning chef Alex young and the rest of the crew serve a menu and weekly specials with a passion for really good American food, whenever possible using seasonal, heirloom produce from cornman Farms—our very own farm, supplying our restaurant’s tables with hours-old vegetables.

BerkleyVinsetta Garage27799 Woodward Ave., berkley 248-548-7711; vinsettagarage.comA legend that started with great service in 1919 has been reinvented at the hands of cooks working where mechanics once stood on Woodward Ave. chef Aaron cozadd turns out finely-tuned simple food like burgers, curds and disco fries. enjoy knowing that the waste oil is headed to the upland hills Farm for biodiesel. We use otto's farm chicken—local, free, heritage bred—and fresh meat ground daily from east-ern Market's Fairway Packing.

BirminghamPeabody’s34965 Woodward Ave., birmingham248-644-5222; Peabodysrestaurant.com rustic upscale American cuisine can be found at this birmingham landmark restaurant. From 1946-1975, the Peabody family owned and operated a produce and meat market in this loca-tion before opening their restaurant. now, almost 38 years later, you can find Michigan-made ravioli, great lakes fresh perch and daily specials featur-ing local creations from a third generation Peabody: executive chef Kelsy Peabody.

edible WOW Diner's Guidelisting in this directory is by invitation only. restaurants are selected for this guide because of their emphasis on using local, seasonal ingredients and sustainable foods in their menus.

FlintFlint Crepe Company 555 saginaw, Flint 810-354-5711Made-from-scratch savory and sweet crepes with locally-sourced ingredients form our seasonal menus (gF/vegan options). italian-style coffee menu features espresso pulled from a hand-made slayer espresso machine and calder dairy milk.

Livonia & Southfield Sweet Lorraine’s Café and Bar29101 greenfield rd, southfield; 248-559-5985 and in the livonia Marriot hotel; 17100 n laurel Park dr, livonia; 734-953-7480; sweetlorraines.comchef lorraine Platman's "World beat cuisine" encompasses daily specials, including homemade soups, pastas, seafood and vegetarian entrees as well as fresh-baked desserts and creative cocktails—inspired by exciting ethnic cuisines—using many local, natural and organic ingredients.

NoviToasted Oak27790 novi rd., novi 248-277-6000; toastedoak.comWith an imaginative menu created by Michigan native, chef steven grostick, toasted oak grill & Market serves delicious American brasserie cuisine with an emphasis on all things local. Featuring a fresh market and wine shop that spills into an inviting and cozy dining room, toasted oak grill & Market is a novi restaurant that celebrates Michigan food and wine.

Royal OakCacao Tree Cafe204 W 4th st, royal oak248-336-9043; cacaotreecafe.comAn almost completely organic menu featuring a variety of ethnic cuisine prepared daily. We specialize in raw vegan food, while offering cooked soups and whole grain salads. We focus on sustainability and locally produced food. We support Maple creek Farms, tantre Farm, Martin family Farm, cinzori Farm, grown in detroit Farms and earth Works. gluten & soy Free menu.

Inn Season Café500 e Fourth st, royal oak248-547-7916; theinnseasoncafe.comThe inn season café is dedicated to skillfully preparing dishes using the freshest organic, seasonal and locally grown ingredients. in presenting the best of classic and inventive world cuisine since 1981, we believe good food is intrinsically healthy and meant to be hearty and satisfying. While serving the vegetarian and vegan community, our hope is that everyone will enjoy our world-class flavors.

White LakeThe Root Restaurant & Bar340 town center blvd., White lake 248-698-2400; therootrestaurant.com2012 detroit Free Press restaurant of the year. chef James rigato’s menu showcases Michigan through local sourcing, classic technique and modern thinking. look for house made charcuterie, daily creative specials, hand made cocktails mi-crobrews and a well balanced wine list. The root hosts many themed wine and beer dinners as well as hands-on cooking classes and full service catering. support the movement. dig The root.

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Royal oak FaRmeRs maRket

www.ci.royal-oak.mi.us/farmersmkt l 248-246-3276Located in the Civic Center at the corner of 11 Mile Road and Troy Street, across from the Library and adjacent to the 44th District Court.

Live Local—Shop Local—Eat Local!

The Royal Oak Farmers Market opened as a truck market, at the corner of 4th and Troy streets, onOctober 14, 1925 as a cooperative venture between the then-new City of Royal Oak and Oakland County, Michigan. The present structure was erected in the spring of 1927 and dedicated July 1 of that year. Since 1997 the Farmers Market has been solely owned and operated by the City of Royal Oak. It has been a popular institution for more than 80 years.

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LOCAL MARKETPLACE Support your neigborhood businessLOCAL MARKETPLACE Support your neigborhood business


ADVERTISERS' DIRECTORY Support your neigborhood businessADVERTISERS' DIRECTORY Support your neigborhood businessADVERTISERS' DIRECTORY Support your neigborhood business

Dear Readers, The invaluable support of these trusted businesses helps to sustain and grow edibleWoW. Please make a point of supporting them and when you do, tell them you saw their ad in edibleWoW.

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1515 Broadway Café1515 BroadwayDetroit, MI 48226313-965-1515

Amici's Pizza & Living RoomBerkley3249 Twelve Mile RdBerkley, MI 48072248-544-4100BirminghamAmici's Gourmet Pizza To-Go1160 Grant StBirmingham, MI 48009248-723-2900amicispizza.com

Arbor Brewing Company114 East WashingtonAnn Arbor, MI 48104734-213-1393arborbrewing.com

Avalon International Bakery422 West WillisDetroit, MI 48201313-832-0008Avalon cafe at theHenry Ford Hospital2799 West Grand BlvdDetroit, MI 48202avalonbreads.net

Bonnie's Kitchen & Catering6527 Telegraph RdBloomfield, MI 48301248-540-4001bonnieskitchen.com

Cacao Tree Café204 West 4th StRoyal Oak, MI 48067248-336-9043cacaotreecafe.com

Calder DairyThe Dairy1020 Southfield RdLincoln Park, MI 48146313-381-8858The Farm9334 Finzel RdCarleton, MI 48117734-654-2622calderdairy.com

Chartreuse2837 W. JeffersonTrenton, MI 48183734-671-3006 & 866-315-7832chartreuseltd.com

Clarkston Union 54 South Main St Clarkston, MI 48348248-620-6100 clarkstonunion.com

Coffee Express Company47722 Clipper StPlymouth, MI 48170800-466-9000coffeeexpressco.com

Commonwealth Café300 Hamilton RowBirmingham, MI 48009248-792-9766gocommonwealth.com

Corridor SausageEastern Market1801 Division StDetroit, MI 48207corridorsausage.com

Crust104 W Caroline at RiverFenton, MI 48430810-629-8882crustandbeyond.com

Culinary Studio29673 Northwestern HwySouthfield, MI 48034248-353-2500myculinarystudio.com

Dorsey Schools390 N. Telegraph RoadWaterford, MI 48341248-333-1814dorsey.edu

East River Organic Farm440 N. Wheeler RdSnover, MI 48472810-672-9430eastriverorganic.com

Eden foods701 Tecumseh RdClinton, MI 49236517-456-7424edenfoods.com

Erie Bread Company317 S Monroe StMonroe, MI 48161734-241-4644

Espresso Elevado606 S Main StPlymouth, MI 48170734-904-8323espressoelevado.com

Essence On Main4 South Main StClarkston, MI 48346248-942-4949essenceonmain.com

Flint Crepe Company 555 Saginaw Flint, MI 48502810-354-5711

Goodwells Organic Food Market418 W Willis StDetroit, MI 48201313-831-2130

Grand Traverse Pie Company Bakery Cafe9912 East Grand River Ave Brighton, MI 48116810-225-7437 gtpie.com/location/brighton

Harnois Farm9260 Scully RdWhitmore Lake, MI 48189734-449-7172

Henry Ford W Bloomfield Hospital6777 West Maple RdWest Bloomfield, MI 48322248-325-1000henryfordwestbloomfield.com

Hollander's410 N Fourth AveAnn Arbor, MI 48104734-741-7531hollanders.com

Inn Season Cafe’500 East Fourth StRoyal Oak, MI 48067248-547-7916theinnseasoncafe.com

Jolly Pumpkin Café & Brewery311 S Main StAnn Arbor, MI 48104734-913-2730jollypumpkin.com

Legacy Land Conservancy1100 N Main StAnn Arbor, MI 48104734-302-5263legacylandconcervancy.org

Mighty Good Coffee217 N Main StAnn Arbor, MI 48104734-222-4514mightygoodcoffee.com

Mills Pharmacy Apothecary1744 W Maple RdBirmingham, MI 48009248-644-5060millspharmacy.com

Northern Lakes Seafood Company39495 Woodward Ave Bloomfield Hills, MI 48304248-646-7900 theepicureangroup.com

Old Pine [email protected]

Orion Automotive Services3340 W Liberty RdAnn Arbor, MI 48103734-995-3188oriona2.com

Peabody’s34965 Woodward Ave. Birmingham, MI 48009248-644-5222 peabodysrestaurant.com

People’s Food Co Op216 N Fourth AveAnn Arbor, MI 48104734-994-9174peoplesfood.coop

Peteet’s Famous Cheesecakes13835 Nine Mile RdOak Park, MI 48237248-545- CAKEpeteetscheesecakes.com

Pure Food 2 U4303 Delemere CourtRoyal Oak, MI 48073248-549-5242purefood2u.com

Rattlesnake Club300 River Place DriveDetroit, MI 48207313-567-4400rattlesnakeclub.com

Royal Oak Farmers' Market316 E 11 Mile RdRoyal Oak, MI248-246-3276ci.royal-oak.mi.us

Sandhill Crane Vineyards4724 Walz RdJackson, MI 49201517-764-0679sandhillcranevineyards.com

Slows BAR B Q2138 Michigan AveDetroit, MI 48226313-962-9828slowsbarbq.com

Slows To Go4107 Cass AveDetroit, MI 48201877-569-7246slowstogo.com

Snack [email protected]

Sweet Lorraine’s RestaurantLivonia17100 N Laural Park DrLivonia, MI 48152734-953-7480Southfield29101 Greenfield RdSouthfield, MI 48076248-559-5985sweetlorraines.com

The Bottom Line Coffee House4474 Third StDetroit, MI 48201313-638-2759tblcoffeehouse.com

The Henry Ford20900 Oakwood BlvdDearborn, MI 48124313-271-1620thehenryford.org

The Laundry125 W Shiawassee at Adelaide Fenton, MI 48430810-629-8852 lunchandbeyond.com

The Old Winery Farmers Market31505 Grand River AveFarmington, MI 48336theoldwinerymarket.com

The Ravens Club207 S Main StAnn Arbor, MI 48103734-214-0400theravensclub.com

The Root Restaurant & Bar340 Town Center Blvd White Lake, MI 48386248-698-2400 therootrestaurant.com

Toasted Oak27790 Novi RDNovi, MI 48377248-277-6000toastedoak.com

Union General50 S MainClarkston, MI 48348248-620-3800

Union Woodshop 18 South Main St Clarkston, MI 48348248-625-5660unionwoodshop.com

Vinsetta Garage27799 Woodward AveBerkley, MI 48072248-548-7711 vinsettagarage.com

Westwind Milling Co.8572 Silver Lake RdLinden, MI 48451810-735-9192westwindmilling.com

Wooden Spoon 675 West Grand River Ave Brighton, MI 48116810-588-4386 woodenspoonmarket.com

Ypsilanti Food Co-Op312 North River StYpsilanti, MI 48198734-483-1520ypsifoodcoop.org

Zingerman’s Delicatessen422 Detroit StAnn Arbor, MI 48104734-663-3354zingermansdeli.com

Zingerman’s Creamery3723 Plaza DriveAnn Arbor, MI 48108734-929-0500zingermanscreamery.com

Zingerman's Roadhouse2501 Jackson AveAnn Arbor, MI 48103734-663-3663zingermansroadhouse.com

Zingerman’s Zingtrain734-930-1919zingtrain.com

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52 EDIBLE WOW WINTER 2013

ediblewow winter 2013 no. 21

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