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? 

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.

Breakfast for Dinner

So, I'm cooking for one this week, which means it's a great time to eat breakfast for dinner. Cereal and milk? Not this time. I decided to make a feta vegetable frittata, which is basically a crustless egg, cheese and veggie pie. Apparently the French make omelettes and the Italians make frittata.

To get started, take a large, nonstick pan and saute some garlic and onion (scallions or shallots work well, too) with salt and pepper over medium or medium high heat until tender. I added a few handfuls of sliced grape tomatoes, cooked them for a few minutes, then some sliced kalamata olives and a big bunch of swiss chard, spinach, baby lettuce, basil and parsley, all from my garden, sliced in chiffonade. To do this, simply stack your leaves, roll like a cigar, slice very thinly and sprinkle in the pan. Love this technique. Mix the greens in thoroughly and spread everything evenly on the bottom of the pan.

Next, whisk about eight eggs (I used Eggland's Best, but you can use whatever kind you want, including egg whites), add a couple of tablespoons of milk or water, more salt and pepper, then pour evenly into the saute pan. Add a handful or two of crumbled feta cheese, or whatever kind of cheese you enjoy. If you're using feta, go easy on the salt in the veggie mixture and eggs, since feta is briney. Let the eggs sit in the pan for about eight minutes, until the edges are cooked but the middle is still wet. No touching!

Then, put the pan under the broiler for 1-2 minutes, or until the top is lightly browned. Remove, and remember to use a potholder because the handle will be blazing hot. I can't tell you how many times I've forgotten this good advice.

Allow the frittata to rest for a minute or two, slice into wedges and serve.

Frittata is delicious any time of day, and pairs well with toast or mini muffins and fruit or a green salad and a glass of crisp white wine or mimosa. It's a great brunch dish for entertaining, too. I enjoyed mine with some Rainier cherries and a slice of whole wheat toast out in the garden.

Do you eat breakfast for dinner? Doesn't everybody?

Tim's Garden

I've had a backyard vegetable garden for a number of years. Nothing too elaborate -- a few tomato plants, some herbs, salad greens, and whatever looks delicious or intriguing.

Every year, I get great satisfaction from the process of planting the seeds or seedlings, caring for them, and eventually harvesting, cooking and eating the final results. Circle of life and all that.

This year, my son Tim, 12, was by my side when we planted the garden. I love his curiosity and enthusiasm, and his willingness to throw himself wholeheartedly into anything he enjoys. 

Tim jumped out of bed at 7 a.m. on a Saturday to shop for plants at Eastern Market. He toured the stalls with us, inspecting the vegetables and helping us choose the best ones. He lugged the plants around the market, loaded up the car and helped unload when we got home.

And together, we planted heirloom tomatoes, romaine, mixed greens, spinach, swiss chard, green beans, broccoli, lemon thyme, rosemary, basil and a few giant sunflowers (which were immediately destroyed by a critter). He dug, he got his hands dirty, he asked a million questions. Good, thoughtful questions. Then he hand-watered the beds with a watering can, twice.

As we moved through the day, side-by-side, it occurred to me that I've never had more fun in the garden, and I felt honored and privileged to connect with him in such a meaningful way.

Because, yes, planting a garden puts food on the table, but really, it's about feeding the soul.