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i d like to do a shout out basically i had this idea that i wanted to do this whole animal thing this winter and then cherry capitol foods which supplies local produce to restaurants they had a class called pigstock to teach local chefs about butchering i was like wow this is perfect that s what i want to do at the restaurant this winter it was a three day seminar this november we went to a farm in marion which is where i got my first pig we actually slaughtered the pig ourselves and cleaned them and processed them and learned how to do all these things with them that kind of got me going it was perfect timing my first pig was a mangalitsa heritage pig from that farm in marion the pig i got this past week it was a different pig a cross breed of duroc and yorkshire from land of goshen farms in kaleva near arcadia in benzie county posted by jth at 9 05 am 0 comments tuesday january 11 2011 charcuterie brian was one of the presenters last nov at pigstocktc high on the hog hour detroit january 2011 detroit mi in france charcutiers have plied their trade since the 1400s and salumi is a cornerstone of italian cuisine only recently has it become a trend among american chefs offal offerings are now de rigueur for some of metro detroit s creative menus with such spots as detroit s angelina italian bistro and novi s toasted oak grill market offering diners daily selections of in house cured meats at forest grill in birmingham chef owner brian polcyn s charcuterie expertise is evident in the offering of a charcuterie assortment du jour polcyn who co wrote charcuterie the craft of salting smoking and curing teaches charcuterie at schoolcraft college posted by jth at 12 00 pm 0 comments monday december 27 2010 how not to wreck a nonstick pan nytimes com posted so that i have a reference how not to wreck a nonstick pan nytimes com good stuff in any case on care and use of non stick pans with a few things for yours truly to learn posted by jth at 9 48 pm 0 comments thursday october 28 2010 michael ruhlman on cooking just watch it had something to say cooking on vimeo posted by jth at 4 17 am 0 comments saturday october 09 2010 on cooking excellent piece by our friend eric patterson cook s house from behind the stove advice to young line cooks the stove doesn t care who you are posted by jth at 8 50 pm 0 comments good stuff chefs name top food restaurant trends of 2010 a national restaurant association s survey of more than 1 800 chefs at the end of 2009 found that according to the 1 800 chefs restaurants with gardens e g rooftop back yard communal would be the hottest restaurant trend of 2010 the gardens were followed in restaurant hotness by cooking classes demonstrations and street food and mobile food trucks the chefs were also surveyed on what would be the hottest food trends overall in 2010 with locally grown produce locally sourced meats and seafood sustainability bite size mini desserts and locally produced wine and beer rounding out the top 5 posted by jth at 11 35 am 0 comments monday august 16 2010 mission table the team it s been a while but it s been a busy summer we re spoiled with 3 james beard house nominees for chef of the year great lakes two within a couple miles of us when we need to get out or to entertain we have la becasse and blu nearby we re spoiled but last wed we had a treat after a day with co owers of earth y and cherry capital foods started with breakfast at foothills cafe then off to staff meeting at ccf we had reservations joined by spouses at mission table well turns out that not only do we all supply chef paul but have gotten to know him over the last few months shall i say we were treated well no better than well a great evening great friends great food great atmosphere i doubt that i can cover all the dishes we ended up turning the dinner into an extended tasting meal i only got a few shots iphone starting with a diver scallop on pork belly with chanterelle s earthy of course and some fresh corn asparagus puree every bite was wonderful next into the appetizers i only caught one on camera we got too much into the conversation and food fresh tomato bisque with goat cheese a bit spicy and wonderful other tastings all shared a lamb chop chapman farms beek cheek taco wow pickled beets risotto with corn and truffle butter asparagus with quail egg and blt tempura fried applewood bacon zenner farms tomatoes mike werp greens green apples we then shared a baker s chicken walleye short ribs and a few i lost track of desert well this was indeed special star thistel honey from santucci farms for honey ice cream on a biscuit made with mangalitsa lard light and flakey with apricot preserves posted by jth at 9 56 pm 0 comments tuesday june 22 2010 solstice dinner we had a late supper at blu blu inspired cuisine amuse buche tiny blintz with a dab of sour cream and freshwater american caviar amuse buche 2 comped some fresh made sausage served warm on bed of pea shoots i went for the pork belly of course while shirley tried the asparagus soup end of season p ork belly slow braised for six hours before skillet seared mango ginger glace arborio patty and chive asparagus soup vegetable stock veloute asparagus puree lavender sea salt and pea shoots followed with local arugula bardenhagen farm strawberries blue cheese toasted walnuts and balsamic vinaigrette we both chose the salmon alaskan king salmon pan seared smoked bacon braised beet greens roasted beets and turnips and polenta randy shared technique with the salmon while i cover the pan and add a splash of white wine to poach while searing randy goes with salt pepper then only cook one side light olive oil result a nice crisp salmon that is soft and rare on the bottom flipped to crisp side up when served dessert was fromage plate p tit basque cambozola and laura chenel chevre with honeycomb nuts and lingonberries dinner was accompanied by the excellent as usual paul hobbs napa chard posted by jth at 8 42 am 0 comments monday may 17 2010 our namesake gets ink good coverage for our namesake company coveted morel mushrooms grow only in the wild and now they re in season lansing state journal note that earthy supplies backup morels to the national morel festival in boyne to the tune of hundreds of pounds posted by jth at 2 47 am 0 comments wednesday may 12 2010 special dinner it was a birthday dinner no photos trattoria stella along with our locals guillaume at la becasse and randy at blu chef myles was a 2010 james beard award semi finalist everything on the menu looked so tempting but we managed to hold back and share a few dishes caldi asparagus season just starting so of course we went for this it was choice between two preparations cornmeal battered fried sweet pea puree sour crema lemon zest juice or char grilled poached egg truffle oil on toasted sourdough with lemon zabaglione we went for the char grilled freddi burrata pugliese burrata puglia house made ricotta wrapped in mozzarella served with a generous lump of prosciutto di parma red amaranth micro greens grilled roma tomatoes tomato broth crostini we ended up taking half of it home skipped insalate zuppe and went straight for pietanze shirley had the wagyu short ribs slow cooked mushroom guarnizione seared white potatoes fava beans sweet peas pea shoots and braising sauce while i had the off the menu wagyu top steak some crisp porcine strips broccoli and cheesy risotto we took portions of both home dinner accompanied by borgo scopeto chianti classico 2005 a nice find going on my pay attention to list posted by jth at 8 33 am 0 comments thursday may 06 2010 bigeye tuna ok so i try to eat local but sometimes we stray burritts fresh market no website for some goodies big eye tuna hot pan grape seed oil again not local but we should be able to source in a couple years sear for about 2min a side plate up with steamed spinach brown rice not local either the uncle ben s retort is just too easy with some saute d shrooms and pine nuts looks a bit done but here s the inside story served up with gerard bertrand viognier 07 nice posted by jth at 8 31 pm 0 comments sunday may 02 2010 morels that time of year again some more rain coming today guess it s time to head to the woods setting a morel hunt after a forest fire burn in california michael pollan omnivore s dilemma a natural history of four meals pp389 excerpt along beaver creek that afternoon the morels were totally on as ben would say almost everywhere i looked the honeycombed dunce caps appeared and i filled a bag in less than an hour my hands by now were black with soot and stunk of smoke but i could still smell the meaty perfume of the morels these fleshy buttons of protein popping out of the dead earth this seemingly spontaneous combustion of food i was talking to them cheering on their every appearance and they we talking to me or so it seemed i exulted at their sudden ubiquity which i took weirdly as evidence of some new connection between us it sounds crazy but there is something reciprocal about the transaction the looking and the appearing as if we each doing our part throwing a line of affiliation across the gulf of wilderness i ve no idea how deep into the woods i d wandered but i was more outside than i can remember ever being and more than a little lost but not to the morels who weren t hiding from me any longer maybe i d gotten good at this had my eyes on or maybe it was them revealing themselves at last because i had found a way out of my world and into theirs posted by jth at 7 26 am 0 comments thursday april 29 2010 nmc culinary school final exam dinner sister company cherry capital foods provided a whole mangalitsa pig to northern michigan college s culinary school for the final exam dinner it was billed as nose to tail entryway an iced pig nicely done with mangalitsa riellette note the icing yup it s lard de licous eyes were rolling all around the room and big smiles first course nose mangalitsa country pork pate house made brioche guanciale pickled onion cornichon ramps micro kohrabi and kreamy mustard note that i used ambient light not the best shots very nice this was served with shorts brewing magician red first time i can recall beer in a champagne flute next was shoulder bellaire brown ale braised pork shoulder and jowl ravioli braises turnip greens chives with house made bacon and roasted pork consomme good enough to demand use of bread to swab up the consomme then trout not a normal cut of the pig pan roasted glacier springs trout flageolet bean ragout morels fennel herb pistou craklins the pork and spring onion veloute hard to deny anything with morels g then a break while they re set the tables pause to mingle and digest next was ears werp farms frisee mache crispy pig s ear like bacon glazed baby turnips one hour poached egg zingermann s chevre and bacon sherry vinaigrette note we wondered about the one hour poached egg must have been warm water the egg was neither runny nor hard very nice dish then the dish we all waited for belly confit of mangalitsa pork belly celeriac puree barley risotto glazed baby carrots asparagus carrot fronds and eau de vie jus bada bing delicious finally tail end brioche pain perdu creme fraiche ice cream bacon brittle marcona almonds carmalized rhubarb lime zest and rhubarb syrup a very nice ending to the dinner on my way out the iced pig was melting down posted by jth at 1 15 pm 0 comments monday april 26 2010 on keeping it simple from behind the stove primary principles eric writes on his philosophy of simple foods a happy life comes from simple expectations now in my food which i think of as the culinary equivalent of that primary principle of epicurus i try to walk the same path i take what i have or is brought to me and make something of it as most of you know we have chosen to limit ourselves to what can be grown or produced in this great state of michigan and by limiting ourselves to a certain geographical location we also limit ourselves to what is available i don t spend my days wishing for ingredients i cannot obtain and in keeping in line with epicurus i aim for simple flavors relying entirely on the quality of the ingredients i work with to provide the goodness of a dish i agree posted by jth at 10 41 pm 0 comments monday april 19 2010 basics this one may be from the other side of the globe aus but some nice stuff a mineral worth its salt but don t forget that you can source at earthy salts of the world earthy com murray river is one of the best check it out update f d a plans to force a salt cutback diner s journal blog nytimes com the food and drug administration is planning a 10 year initiative to bring down sodium levels in processed foods the washington post reports scheduled to begin later this year the program would eventually lead to the first legal limits on the amount of salt allowed in food products lindsey layton writes suggestion low sodium foods salt to suit on your own that s what i do cook for ourselves as much as possible finish with a dash of salt at serving posted by jth at 10 26 pm 0 comments saturday april 17 2010 the atlantic i ll let it speak for itself on the rampage cooking with wild leeks food the atlantic and i guess i have another food blog to follow posted by jth at 1 00 pm 0 comments friday april 16 2010 wwf chef smackdown trattora stella 2nd annual chef challange two of northern michigan s favorite chefs will once again go dish for dish in their respective traditions in one corner representing france chef guillaume hazaël massieux of la bécasse in burdickville in the other corner representing italy chef myles anton of trattoria stella six courses a base ingredient for each and two dishes served side by side six times each paired with a french wine and an italian wine we started with flutes of larry mawby s blanc de blancs leelanau peninsula michigan menu french with the wine pairings bay scallops provencal seared bay scallops served atop a bed of ratatouille served on a blini albert bichot clos de l eglise 2008 chardonnay macon villages bourgogne quenelle de sandre a la lyonnaise baked pike walleye dumpling in seafood sauce les rouesses 2008 sauvignon blanc quincy vallee de la loire galantine de volaille avec sauce poulet chicken stuffed with white meat and pistachio forcemeat poached then baked and served warm with a lemon tarragon and chicken liver sauce albert bichot domaine adelie 2007 premier cru champs martin pinot noir mercurey bourgogne saute de veau avec sauce marengo sauted veal with carrots and pearl onions les hauts de lynch moussas 2005 cabernet based blend haut edoc bordeaux tournedos avec sauce aux truffles tenderloin with truffle demi glace wrapped with bacon and leek leaf albert bichot domaine du clos frantin 2005 pinot noir vosne romanee bourgogne italian atlantic scallops montasio polenta saffron brodetto sumac perusini 2007 ribolla gialla collli orientali del friuli walleye potato insalata dandelion greens spinach lo triolet 2008 pinot ...