NYC and food52

Wes and I recently took a quick trip to New York City, where we met some great people and ate wonderful food.

We began in Chelsea, where I attended the food52 launch party, hosted by the generous, friendly and talented Amanda, Merrill, Helen and Sarah (click on the link above to see their write-up). They assembled a group of gifted cooks, food writers and bloggers, many of whom have won the weekly food52 contests and will be featured in the upcoming cookbook. Party-goers included Cathy, Jennifer, Kelsey, Jennifer, Meredith, Giulia, Erin, Natalie, Amy and Tamio, and many more. Can't forget Eliza, who offered her beautiful apartment for the evening.



As you might imagine, the food was fantastic. Every dish was a food52 specialty, including fried chickpeas, Hungarian meatballs, rosemary thyme pita chips, spicy shrimp, deeply dark chocolate cookies, zucchini lemon cookies, crab dip, and salty toasted almonds.

If you haven't visited food52 yet, I highly encourage you to do so. Check it out. Cook from it. Submit a recipe. You'll be part of something special.

The following morning, per my friend menumaniac's suggestion, we walked to Irving Farm Coffee Company for some local farm roasted coffee brew and pastry from Balthazar. Next, we set out on foot and ended up at the Time-Warner building, where we stopped for a bite at Thomas Keller's Bouchon. We've eaten twice at Bouchon in Yountville, and found the New York bakery outpost to be more informal than its Napa counterpart, with an edited menu. We selected San Marzano tomato soup, chicken soup with dumplings and split a gruyere and gouda grilled cheese.

Tart tomato soup and nutty grilled cheese.

A simply stunning bowl of chicken soup.

The famed bouchons, a rich, decadent chocolate cylinder

After some more walking and shopping, we toured the Chelsea Market and watched them bake bread at Amy's.

Then, we went to Blue Hill for dinner. We have family in upstate New York, and every time we visit we attempt to eat at Blue Hill Stone Barns, and it never works out. So, this time, we vowed to stop into Dan Barber's New York restaurant, and, since we had extra reason to celebrate, we did.

We had a smokey tomato soup, sweet potato ravioli, wild striped bass with pancetta, lobster, crab and vegetables and grass fed lamb. A truly special, wonderful meal.

Warm thanks to the food52 crew, who were so kind to include me in such a lovely event, and also to Wes, the perfect traveling partner, who didn't blink when I suggested we fly to New York to attend a party of people I'd never met, who insisted I take his upgraded seats on both flights, and who simply couldn't be more supportive.

The Union Woodshop

It was a long day, and I dragged myself home exhausted and ready for some serious R&R.

As I pulled up, Wes met me at the car to carry my bags in (I love when he does this), and said, "Wanna go to the new Union?"

Well, of course I do! I perked up immediately, and we hopped in the car for our semi-annual trek to Clarkston, about 45 minutes from home, knowing I'd be in for a fun night.

The Union, as I've written previously in this space, is a little jewel of a place. And the new Union, officially called The Union Woodshop, a few doors down from the original, promises to add a whole new dimension to Clarkston's tiny downtown.

Owned by friends Curt and Ann Catallo, the interior, designed by Ann, can best be described as "urban rustic" - a modern interpretation of the old fashioned lodge. Customers sit at handmade plank tables and fabulous reclaimed wooden chairs. They drink water and beer in vintage Mason jars. Thin planks of blondwood line the walls, along with cheerful art pieces and artifacts.

Billed as a "handcrafted, woodfired joint," The Woodshop is all about creative BBQ. We started with house smoked mildly spiced chicken wings with bleu cheese dip and woodsticks (aka breadsticks). At each table is a flight of regional BBQ sauces, from Memphis, Texas, Alabama and Chinatown NYC. We tried them all, and deemed the Chinatown the best.

For our entree, we had pizza with arugula, San Marzano tomato sauce, prosciutto and a blend of cheeses, paired with a Santa Martina Super Tuscan. We also had meltingly tender pulled pork with the legendary Union mac and cheese (penne rigate, Vermont sharp cheddar Pinconning, bechamel, parmesan and a crunchy crust), a heavenly creamy sweet potato mash with spicy charred jalapeno and Michigan maple syrup and corn bread, with Kid Rock's Badass beer. Delicious.

For dessert, Curt presented us with an amazing salted butterscotch pudding with fresh cream (this alone is worth the trip) and a deep fried Twinkie with chocolate sauce. Yes, this place has a sense of humor, too.

We ran into some friends, shared a lot of laughs and enjoyed a down-home dinner. Did I say I was tired? 

Restaurant Week in Detroit

Yes, that's right -- Detroit's inaugural Restaurant Week kicks off this Friday, and it promises to be a great event for the city. A few years ago, an event like this would've been impossible to pull off, but Detroit's restaurant scene has made major strides and we now have an impressive collection of restaurants to celebrate.

Here's how it works: Ten nights, 17 restaurants, and minimum three-course meals for $27. Plus, some will offer specially priced wine pairings. Beverages, taxes and tip are extra.

The lineup of restaurants:

• 24Grille Westin Book Cadillac Detroit
• Andiamo Detroit Riverfront - GM Renaissance Center
• Atlas Global Bistro - Midtown
• Coach Insignia – GM Renaissance Center
• Cuisine – New Center
• Da Edoardo Foxtown Grille – Fox Theatre Building
• Detroit Fish Market @ Paradise Valley
• Forty-Two Degrees North – Detroit Marriott at the Renaissance Center
• Iridescence – Motor City Casino-Hotel
• Mosaic Restaurant – Greektown
• Opus One - Downtown
• Rattlesnake Club – Stroh River Place
• Roast – Westin Book Cadillac Detroit
• Saltwater – MGM Grand Detroit
• Seldom Blues – GM Renaissance Center
• The Whitney – Midtown
• Wolfgang Puck Grille – MGM Grand Detroit

The event runs Sept. 18-27, and I hear that spots are filling up fast, so it's a good idea to make reservations asap. We plan to get out a few times to experience our first Restaurant Week in Detroit. Hope you do, too. If you go, come back and comment here and tell me what you think.

Lunch at The Hill

Wes and I are on a mini staycation and enjoying stellar late-summer weather. We decided to take advantage with a cafe lunch at The Hill.

I mentioned The Hill in my last post - despite a few ownership and name changes over the years, it remains a neighborhood institution. Small, but stately, fancy yet informal, trendy and traditional, it covers a lot of bases.

We started with a cup of their signature tomato bisque. Velvety, tart, flavorful, and not too heavy for a summer day. 

Next, we shared their open-faced tenderloin steak sandwich topped with melted Maytag bleu cheese. The rich, medium rare steak tops crispy white toast points, and the creamy, tangy bleu adds contrast and balance all at once. A glass of Echelon pinot noir was the perfect pairing to our lovely outdoor lunch. 

Lunching out on a day off is a glorious way to spend the time, and I encourage you to give it a try if it's not already part of your vacation repertoire. What are your favorite lunch spots?

Forest Grill

Tonight we continued Wes' birthday celebration with dinner at the award-winning Forest Grill in Birmingham. Owner/Chef Polcyn has long championed high quality local ingredients and traditional techniques and this American bistro follows suit.

We started our extraordinary meal with a glass of Prosecco paired with two perfect appetizers: summer crab and melon salad with a crenshaw melon consommé; and an English pea risotto, with arborio rice, mascarpone cheese, black truffles, truffle oil, Parmigianno-Reggiano, fresh herbs gremolata and pancetta.

The crab salad, seasoned with chives and lemon and topped with arugula, frisee, and avocado, was light, zesty and refreshing. The cool melon consommé mingled with the crab to balance and tame the peppery notes.  In contrast, the creamy, intensely flavored risotto, speckled with crispy, salty housemade pancetta, offered substance and silky richness. 

In short, this is how I want to remember summer during the bleak snowfalls of January.

We followed with veal cheeks, Parisian herb and ricotta gnocchi, wilted spinach, tomato and Parmigianno-Reggiano. The chef braises the meltingly tender veal cheeks in a demi-glace and port for eight hours, then surrounds them with the plump, pillowy dumplings. The dish is rich, hearty, slightly sweet, but never heavy. Heavenly.

We also savored the bouillabaisse with mussels, clams, lobster, scallops, shrimp and crab in a rich, flavorful tomato broth, with crunchy baguette topped with saffron rouille.

Our fine server Joseph presented proper wine pairings for both entrees: 2006 Morgan Winery Double L Vineyard Chardonnay from Santa Lucia Highlands and a 2006 Clos La Coutale Malbac.

The highly talented and credentialed Executive Chef David Gilbert has made the requisite rounds: Thomas Keller's French Laundry in the vaunted Yountville, Calif., as well as various three-star Michelin rated restaurants in Paris and Spain.

Nearly 10 years ago, author Michael Ruhlman featured Polcyn in his excellent book, The Soul of a Chef: The Journey Toward Perfection. The two also collaborated on the James Beard Award-nominated Charcuterie: The Craft of Salting, Smoking, and Curing.

While Forest Grill is an exceptional spot for a celebration meal, you can go casual here, too, with soups, clay-oven baked pizzas or the charcuterie de jour. Mindful of the economy, the restaurant now offers prix fixe three-course lunch ($15) and dinner ($30) menus. However you choose to do it, just get there and enjoy.