ediblewow spring 2013 no. 22

Member of Edible CommunitiesThe Potato Patch Mayor l Local Hero Awards l Spring Recipes

The story on local food in Southeast Michigan l No. 22 Spring 2013

edibleWOW

edibleWOW

TM

2 EDIBLE WOW SPRING 2013 EDIBLE WOW SPRING 2013 3

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

OU R G OAT FA R M S Over the last few years we

have found two outstand-

ing Goat’s milk producers

to work with. We commit

to buying all of the milk

that they can produce at

a price that can sustain

their farms. We are proud

to work with New Era Dairy

of Onondaga, and Kandy

Land dairy of Shelby. We re-

ceive our milk in milk cans

to preserve the quality and

character of the milk.

Modeled after the much beloved cheeses from the Loire river in France and inspired by the beauti-ful milk we buy from Michigan farms. The Aged Chelsea is a mold ripened goat log coated in edible vegetable ash. The ash helps lower the acidity on the cheese’s surface, developing a well-balanced flavor while providing a striking contrast to the stark white interior. The flavor is bright, and lemony, with a texture that is creamy and luscious.

S E RV I NG S UG G E S T ION S

Excellent with dates, walnuts & honey

Broil with roasted red peppers & drizzle in olive oil

Incredible with roasted beets & sprouts

3 7 2 3 P LA Z A DR . A N N A R B OR , M I 4 8 1 0 8 ( 7 3 4 ) 9 2 9 - 0 5 0 0 Z I NG E R M A N S C R E A M E RY.CO M

Starting in April:

Buy 1, get 10% OFF Buy 2, get 20% OFF Buy 3 or more, get 30% OFFOur annual olive oil sale gives you a chance to stock up on your favorite olive oils and get great deals on some that you may not have discovered yet. All of the 2011 harvest oils from Italy, Spain, France and California are on sale. Look for the 1-2-3 sticker and stock up!

422 Detroit St. • Ann Arbor, MI 48104 • Open daily 7am-10pm 734.663.DELI (3354) • www.zingermansdeli.com

1-2-31-2-3

2013 Balsamic Blowout SALE ‘til Mar 31st

Land sustains our farms and farmers.You Can Help Protect the Land We All Treasure.Support Our Spring Appeal.Donate Today.

300 River Place Drive | Detroit | 48207 | 313-567-4400 | rattlesnakedetroit.com

Taste what’s new. savor the classics.

Locally grown fine-dining since 1988.

4 EDIBLE WOW SPRING 2013

food for thoughtedible WOW

PublishersKate & 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

PhotogrAPherslisa dunlap l Amy sacka

reciPe contributorsPam Aughe r.d. l Monique deschaine

dave Mancini l chef Jamie Miller chef James rigato l linda shannon

executive chef Michael trombly

subscriPtionsJulie Blom

internJohn McKenna

Advertising sAlesnancy Faralisz: [email protected]

robb harper: [email protected]

contAct usedibleWoW

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.

Find us on

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

I want to become a subscriber. I have filled out the form and am sending it along with my check in the amount of $28 (for 4 quarterly issues) payable to: edible WoW, P.O. Box 257, Birmingham, MI 48012

name_______________________________________________________________

Address:_____________________________________________________________

city:__________________________________state:________Zip:______________

email:(optional)__________________________________________________________

give a gift ☐ i would like to give edibleWoW as a gift.

From:_____________________________________________________________

name_______________________________________________________________

Address:_____________________________________________________________

city:_________________________________state:________Zip:_______________

email:(optional):__________________________________________________________

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

We deliver edibleWOW

What feeds your curiosity?You live to eat. And we are a menu of everything you love about food. From events to recipes, this is America on a plate. This April, bite into a fresh season of culinary demonstrations in Greenfield Village. Circle May 2nd to savor the best in local roots at our spring dining experience.

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

Take it Forward.™

32146THFedibleWOW_APPROVED.indd 1 2/25/13 6:08 PM

For the past 5 years, our talented staff has been reporting on the local food scene in southeast Michigan. As a result, we’ve learned a lot

about the pros and cons of the current food system. We’ve been inspired by determined farmers, activists and gardeners who labor to create a more sustainable food system that will provide access to nutritious food for all. because we are a mission driven publication, we have encouraged our readers to think carefully about where they buy food and whom they buy it from. As we celebrate the 5th year of our delightful magazine, we thought it would be a great time to share our success with the community we cherish. That’s why we are introducing a subscription drive with a bonus. We will donate 25% of every $28 subscription we sell to one of the food related non-profits below. in this way the entire edibleWoW family can contribute directly to a few of the organizations that are making a difference in our area. All you need to do is fill out the subscription form and mark the non-profit of your choosing. you can subscribe online on our website as well. The organizations we’ve chosen include: baldwin center, Forgotten harvest and Food system economic Partnership. new subscribers, we congratulate you. not only will you be supporting the only local food magazine in southeast Michigan, you will also be supporting one of our food-related non-profits as well.

—chris hardmanexecutive editor edibleWoW Magazine

Choose one non-profit and we will donate 25% of the subscription price:o baldwin center o Forgotten harvest o Food system economic Partnership


2013

Cover photo, Panna cotta from Due Venti by Lisa DunlapContent page by Kate Harper

springApril, May, June

edible WOW

Features10 Local Hero Awards

11 To the Tooth

38 The Potato Patch Mayor

Departments8 Notable Edibles

18 In the Spotlight

21 Feeding the Community

28 Farm to Plate

32 Cooking Fresh

34 In the Kitchen


notable edibles

Charcuterie Comes to Towncharcuterie—the branch of cooking de-voted to prepared meat products such as bacon, ham, sausage, etc.—is a niche craft in the culinary world and one that requires a lot of work and time to pro-duce. it is also an art that has been long absent in the detroit area, until two young chefs decided to start their own business. Will branch and Zach Klein, an english grad from Msu and an ac-

counting major at central Michigan, respectively, detoured into the culinary arts and ended up working in the same Midtown restaurant together. “We always talked about starting our own business,” branch recalls. “And it was always my intention, when i went to culinary school, to someday be my own boss.” Klein held similar aspirations, and both realized the lack of charcuteries in detroit could be their opportunity to provide something special. corridor sausage began production in 2009 in a butcher shop in howell.

by June 2012, they had moved to their current location on division street in eastern Market. corridor sausage pro-duces 12 types of sausage, plus a duck rillette and country terrine on a regu-lar basis, with a few ro-tating seasonal offerings. All the meat used in their products is hormone- and antibiotic-free, and while many of their suppliers are Michigan farmers,

the volume of product they use makes it necessary to use out-of-state sources as well. “There is a high demand for ethically raised meat, however, there is a discon-nect between the farm and the distributor right now and no infrastructure to get the product to the buyers, plus a lack of government slaughterhouses in Michigan

that makes it difficult,” branch explains. indeed, between selling their sausages at eastern Market and royal oak Farmers’ Market as well as three other farmers’ mar-kets, several area restaurants such as the local Kitchen and bar in Ferndale and the brooklyn street local in detroit, and out-of-state buyers such as noodlecat in cleveland, it is easy to see that their supply demands are huge. however, their intention is to use all local resources for the

charcuterie they will be producing soon in their new space. This year will see a push to expand into the wholesale market in local gro-cery stores, new sausage flavors to join current offerings such as vietnamese chicken (their most popular), Apple, sage and Pork and Moroccan lamb and Fig, and charcuterie. both branch and Klein are clearly most excited about being able to create prosciuttos, salamis and pepperonis in their new space and intend to use the slower winter months to play with new ideas. Their love for their craft and for de-troit is apparent in their enthusiasm and

participation in such events as The next urban chef, for which they trained a team of three high school students to compete, and in the detroit boxing gym fundraiser. “it’s so incredible to be a part of such worthwhile events,” branch says. “it’s why we wanted to be in detroit in the first place.” CorridorSausage.com

—Jody helme-day

Two Women and a CowFudge was the farthest thing from the mind of nicola noble, general manager at calder dairy, when she received a call just before Thanksgiving about a fudge kettle at a local auction. Always one to seize an opportunity, noble decided to purchase the kettle and immediately en-listed the help of assistant terrie tasza-rek to plan and launch an entirely new fudge-making venture for the 67-year-old dairy just in time for the holiday season. “We are always on the lookout for value-added products,” she explains. “This was a ‘by the seat of your pants’ kind of project.” Thus calder dairy’s new line of “Farm-Made Fudge Freshly Made by ‘two Women and a cow’” was born.

The holiday fudge was a smashing suc-cess, selling out despite only being sold at the farm store in carleton and the dairy store in lincoln Park. calder’s fudge is made in small batch-es in a two-hour process, during which butter, milk and sugar are mixed togeth-er into a cauldron-like kettle with ingre-dients such as chocolate, peanut butter, maple syrup, eggnog or mint. The re-sult creates an overwhelmingly sweet, mouthwatering aroma.

once optimum con-sistency is reached, the kettle is tipped and the mixture poured for mix-ing and packaging. un-like Mackinac island’s marble-slab fudge, calder’s fudge is poured in precise quantities di-rectly into containers, alone or over fillings such as fruits and nuts and then packaged.

Flavors include chocolate, chocolate nut, chocolate with cherries, chocolate praline, eggnog, eggnog with nut, mint chocolate, peanut butter and peanut butter with nuts. The next step for the venture is to train employees to make the product and to incorporate demonstrations into the farm’s public attraction, which features tours, a creamery and a petting zoo. A new glass-enclosed area is planned for the farm store cafeteria, which will al-low visitors to see the fudge being made. noble is planning to launch the new at-traction in the spring. calder dairy is well known by food lovers in southeast Michigan for its line of fresh, hormone-free milk, cream, but-ter, ice cream and eggnog. Founded in 1946 by William calder, the dairy still

delivers milk in glass bottles to homes and businesses throughout metropolitan detroit. calder products are featured on the menus of detroit’s finest restaurants and coffeehouses and are available in finer grocery stores. While it is impossible to know for certain the true secret of calder dairy’s success, the happy cows undoubtedly contribute in no small measure. calder’s holstein, brown swiss and Jersey cows enjoy access to fresh pasture, a free-stall barn and a special back scratcher resem-bling a carwash scrubber. noble and taszarek even brought a premature calf into the farmhouse kitchen for rearing out of the cold. noble explains as she strokes the baby calf, which is already larger than a small pony, behind the ears: “Farming is something that is in your soul.”

—nina Misuraca ignaczakCalder Dairy: 1020 Southfield Rd., Lincoln Park; 313-381-8858

The Farm: 9334 Finzel Rd., Carleton;734-654-2622; CalderDairy.com


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.

open all yeaR Round!FRIdays

Farmers, 7am to 1pm may thru december & Flea and specialty Food Vendors 10am to 4pm January thru may

satuRdaysFarm & specialty Foods 7am-1pm

sundaysantiques & Collectibles 8am to 3pm

plus much more…monthly Food truck RallyCome check out our Friday dealer auctions!

Visit us on Facebook for more information

Food Shop: People’s Food Co-oponce again, our readers have chosen this Ann Arbor landmark as a local hero. For more than 40 years, this grocery store has sup-ported local food producers by providing them with an outlet to sell their products. The People’s Food co-op donates one percent of the store’s profits to local education and outreach programs. peoplesfood.coop/

We all know that heroes come from many walks of life. so once a year we ask you, our readers, to identify local heroes from southeast Michigan’s food scene. We will recognize this year’s local heroes at the greening of detroit’s live love local event at eastern Market in August. congratulations to our 2013 local heroes. it is our greatest pleasure to recognize you here.

—The edibleWoW staff

Nonprofit: The Henry Ford/Greenfield VillageFor the second year in a row, our readers have selected “America’s greatest history attraction” as a local hero. in addition to its histori-cal buildings, greenfield village has four working farms, local roots dinners, a variety of restaurants and a farmers’ market. signature dishes from their 6 restaurants are made with as many local ingredi-ents as possible. HFMGV.com

Restaurant: The Eagle Tavern, Greenfield Villagelocated inside the 19th-century history at-traction greenfield village, the eagle tavern gives diners an authentic old World experi-ence. eagle tavern chefs create traditional American meals using ingredients grown on one of greenfield village’s four farms and from local vendors whenever possible. TheHenryFord.org

Farm: Tantré Farm richard Andres & deb lentz run this organic farm 20 miles outside of Ann Arbor. They are known for creating a strong sense of community with the interns that work on their farm, the families who join their csA and the many visitors to the farm. Their sus-tainable farming philosophy ensures that the land will continue to produce delicious food for years to come. Tantrefarm.com

Beverage Artisan: Mighty Good Coffee owner david Meyers is a strong supporter of the local food movement. his devotion to the art of coffee roasting results in the production of a quality product that can be enjoyed on the go or at the Mighty good café in Ann Arbor. to ensure the highest quality coffee possible, Meyers buys his coffee beans straight from the farmer or the miller. MightyGoodCoffee.com


Al Dente rolls out pasta you can sink your teeth into

By Cara CatalloPhotos by Lisa Dunlap

“Life is a combination of magic and pasta.” Posted in the entryway

of Al Dente Pasta Co. in Whitmore Lake,

Federico Fellini’s words invite images of steamy

pasta drizzled with savory sauces. Go ahead: Let

yourself be spellbound. For a moment, Whitmore

Lake feels like it might just be the Mediterranean.

And founder Monique Deschaine is confident the

tender-but-firm artisanal pasta won’t disappoint. “We wanted our pasta to have the same taste and texture that an italian grandmother’s pasta would have when she hand-rolls it out,” says deschaine. “it is hard to put to words just how unique and important the fact that we roll the dough out versus extrude it is. really, the way we make pasta is just a bigger version of the little handheld hand-cranked machine.” When they started at the height of the pasta craze in 1981, deschaine and her husband, dennis, hand-rolled the pasta for their fledgling pasta company afterhours in friends’ restaurant kitchens. The job is a little more time-consuming these days. “We use about 4,500 pounds of flour a day. it ends up being 4,800 bags of pasta,” deschaine estimates. now a staff of about 20, with a little mechani-cal assistance, makes the pasta, following Al dente’s tried-and-true techniques to capture that homemade taste and texture. “i was born a little foodie. My world of food was always extremely broad,” explains deschaine, who gives credit to her French mother and grandmother. her family continued to serve good, fresh food at a time when processed food was on the rise. That stayed with de-

schaine, who without any entrepreneurial experience—she studied psychology at university of Michigan—took the leap to start Al dente. looking back at it today, her life’s path makes sense, she says: Pasta not only feeds people, it also feeds deschaine’s desire to make connections. “Pasta is the perfect canvas for me to interact with the world,” says deschaine. “i’m all about the collaboration and pasta is the perfect canvas for collaboration. it’s this universally well-loved food. There are versions of it in every culture. it can seem so simple on one hand, but in fact it’s so big.” Al dente might just make it even bigger, offering roughly 30 selections—from flavors you might expect, such as spinach, whole wheat and egg, to others that offer a bit of a twist, like lemon chive, wild mushroom and squid ink. in January Al dente introduced their latest pasta, Whole Wheat bonachia, the third in their line of pas-tas made with the antioxidant-rich superfood. deschaine says that Al dente is the first pasta company to use chia as an egg substitute, hoping to appeal to vegans and those with egg allergies. As with all of their pastas, including the low-carb carba-nada, the trick was to capture that familiar Al dente taste, no matter the noodle. “even people who don’t usually like whole-wheat pasta, they like ours because ours is lighter and more delicate than most whole-wheat pasta,” says deschaine. she explains that pasta making is a true mixture of science and art—from ensuring the proper dough consistency to rolling out the pasta four times until it’s thin enough to be an Al dente noodle.

ToothTo the

Cara Catallo is a frequent contributor to edibleWOW.


“What makes our pasta unique is we roll our dough out. That’s why we only make flat pasta,” says deschaine. “That’s what gives the pasta the texture we’re famous for.” After the pasta gets cut into either fettuccine, pappardelle or lin-guine, workers fluff it before setting it on trays in tall mobile drying racks. Al dente has about 250 racks with roughly 4,750 trays where pasta dries slowly overnight. The deschaines opted for making their pasta dried to avoid the short shelf life and selling radius that refrigerated pastas require. The next day workers hand package the varieties into their recognizable checkerboard-labeled bags. “it’s not the easiest thing to do, but we don’t want to mess with our own look,” says deschaine, adding that that look, shipped throughout the country and in canada, means something special to Michigan travelers, who often tell her that when they see it on the road or after they’ve moved, it’s like tasting a little bit of home. “People love our pasta. That’s a good thing,” she says with a smile. to expand on that love, deschaine offers recipes, including the quick-and-snappy “3 in 3” recipes—playing off the pasta’s quick three-minute cooking time—on the back of packages and at Alden-tePasta.com. deschaine’s philosophy with her recipes often follows her “a little-little-lot” rule: a little pasta, a little protein and a lot of vegetables. “don’t ever eat pasta without a vegetable,” she says, suggesting the best way is to choose a pasta, then a protein and finally a vegetable. As a finishing touch, she recommends what she refers to as a punch: a flavor-packed ingredient such as capers, olives or lemon that gives the meal an added wallop. to make cooking go quickly, she often cooks the vegetables—broccoli, cauliflower or peas, for instance—right with the pasta. At the end, simply drain and toss the pasta and vegetables with the remaining ingredients and a sauce or dressing. deschaine aims to make that part easy too with her own Monique’s line of sauces: Marvelous Marinara, outrageous olive and caper, rustic roasted garlic, and luscious leek and sundried tomato. “We’re not trying to compete with restaurants. We just want people to cook in their homes and to know they can make great-tasting pasta. They don’t have to be a trained chef.”

Al Dente: 9815 Main St., Whitmore Lake; 734-449-8522; AlDentePasta.com

Fried Egg, Spinach and Mushroom Fettuccine

Monique deschaine, Al dente Pasta co., Whitmore lake

bonachia Fettuccine is vegan pasta made with chia seeds—tiny, hard seeds with a subtle nut-like flavor and a good source of omega-3 fatty acids. chia seeds absorb liquid well and incorporate smoothly into pasta.

½ pound baby spinach leaves2 tablespoons olive oil, divided8 ounces button mushrooms, sliced½ teaspoon dried thyme leaves2 tablespoons dry white wine1 (10-ounce) bag Al dente bonachia Fettuccine 4 large eggs1 teaspoon kosher salt, divided¼ teaspoon ground black pepper, divided

1. Fill a 6-quart stockpot with water and bring to a boil.2. Place spinach is a large bowl; set aside.3. heat 1 tablespoon oil in a large sauté pan over medium heat. Add mushrooms and thyme, cook until lightly browned, about 10 minutes. Add white wine, ⅛ teaspoon kosher salt and 1 pinch ground black pepper and cook until wine is evaporated. Place mushrooms in bowl with spinach.4. Add pasta to boiling water and cook according to package directions. 5. Keep sauté pan heated over low heat and add remaining oil. crack eggs individually into a separate bowl and fry in oil over easy while pasta is cooking. top each egg with salt and pepper.6. reserve ½ cup pasta cooking liquid and drain pasta. Place pasta over spinach and mushrooms with reserved cooking liquid, salt and pepper; toss well to coat.7. divide pasta into 4 individual serving bowls and top each with a fried egg. serve immediately.

Yield: 4 servings

The way we make pasta is just a bigger version of the little handheld

hand-cranked machine.

e W

A principled natural food company.

in SatisfyingSustaining Energy

Provides Fun

300+ foods and 1,100+ free recipes edenfoods.com | 888-424-3336

© 2013 Eden Foods 06519


When: Sunday, May 19th Noon - 3:00 p.m.

Where: The Birdfeeder(Ex. 91 off I-75 in Clarkston - 7150 N. Main St.

248-625-1399)

How Much: $25 per person (includes donation to the Down Syndrome

Guild of Southeast MI, adult strolling brunch,

signature cocktails, shopping, gardening

tips, prizes, and great fun!)

Tickets must be purchasedin advance by May 1st

Purchase tickets @ dsgsemi.orgor call (248) 556-5341

Clarkston

BrunchPlease join us for our first annual Pop Up Brunch

to benefit The Down Syndrome Guild of Southeast Michigan. Our gracious hosts at The Birdfeeder welcome you to their

beautiful new atrium and outdoor oasis. Come celebrate all things local!

Bridge Lakethe Fun BACON PANCAKE

Animated Clip!

Check Out


in the spotlight

SpinachDiscoverone of the very first cool weather crops planted outside is spinach. Most farmers in southeast Michigan plant their spinach in mid-April. cool weather plants can tolerate lower temperatures and even a light frost. This hardy plant is packed with nutrients and is inexpensive. eating spinach is as easy as just tossing a handful into your morning eggs or into your favorite marinara sauce.

TasteFresh spinach is a tender leafy green with a mild flavor and soft texture. The flat-leafed variety— including the popular baby variety—is delicate and smooth. The savoy or curly variety has a stronger, almost bitter flavor and more crunch. both can be used interchangeably, although curly spinach holds up better when cooked and flat-leafed is tastier raw. A delicious and versatile vegetable, spinach can be added to almost anything, including juices and smoothies.

Fortifyspinach may just be one of the most nutrient-dense foods available. loaded with vitamin c, vitamin A, vitamin K, iron, folate and fiber, spinach provides more nutrition per calorie than almost any other vegetable. spinach is considered one of the top “superfoods”—nutrient powerhouses that improve long-term health—recommended to eat daily.

PreservePurchase or pick vibrant, crisp spinach leaves that are not yel-lowed or wilted. spinach tastes best on the day of harvest but can also be stored in the refrigerator. Wrap unwashed spinach in a paper towel and place in a plastic bag in your refrigerator’s crisper drawer. Most fresh, tender spinach requires little prepa-ration except washing. Place in a large sink full of cold water, stir the leaves and the dirt should all fall to the bottom. Keep in mind that spinach will shrink down to barely 10% of its original volume when cooked. After cooling, cooked spinach freezes well in an airtight freezer-safe bag for up to one year.

—Pam Aughe, R.D.

Spinach Risotto Cakes with Walnut Crust

sandhill crane vineyards, Jackson

6 cups vegetable broth3 tablespoons extra-virgin olive oil, divided1 medium onion, finely chopped1½ cups aborio rice¾ cup sandhill crane vineyards chanson white wine 4 cups chopped spinach leaves½ cup grated Parmesan cheese, plus more for garnish¼ teaspoon kosher salt⅛ teaspoon finely ground black pepper2 large eggs2 cups fresh breadcrumbs⅔ cups toasted walnuts, finely ground

1. Place broth in a large saucepan over medium heat to simmer.2. heat 1 tablespoon oil in large saucepan over medium heat. Add onion and sauté until translucent, about 5 minutes. 3. Add rice and stir constantly for 1 minute. Add wine and cook until almost evaporated, 2 minutes, stirring constantly. Add 1 cup of warm broth to rice mixture and cook, stirring often, until liquid is absorbed. repeat until rice is just tender, about 20 to 22 minutes. 4. stir in spinach and continue to add broth until rice is creamy, about 5 to 7 minutes. remove from heat and stir in cheese, salt and pepper. Pour rice onto a rimmed baking sheet and spread evenly. set aside to cool slightly, cover, then place in refrigerator 3 hours to overnight.5. Preheat oven to 425°. brush 2 tablespoons oil onto a large rimmed baking sheet; set aside. 6. Place eggs in a shallow bowl and beat lightly. combine breadcrumbs and walnuts in another shallow bowl. 7. shape cooled risotto into 12 (3-inch) round patties. dip patties into beaten egg then breadcrumb mixture, pressing crumbs lightly to adhere. Place on prepared baking sheet.8. bake for 20 to 25 minutes, turning halfway through cooking time, until golden brown. serve hot.

Yield: 12 risotto cakes

Vintner’s Note: chanson is an oak-kissed, buttery, bone-dry white wine with a faint hint of green mango that is made with a late-ripening, cold-hardy hybrid grape called chardonel.

Cook’s Note: sandhill crane vineyards recommends the ricotta cakes be served with a savory tomato sauce made with one of their dry red wines, like the syrah.

Split Pea, Spinach and Wild Michigan Ramp Soup

chef James rigato, The root restaurant & bar, White lake

locally smoked ham is readily available right here in Michigan. The root uses c-roy inc., which is a meatpacking and butchering service for family farms since 1924.

Pickled Ramps2 cups white distilled vinegar2 tablespoon kosher salt1 tablespoon sugar1 teaspoon turmericJuice of 1 whole lemon1 clove garlic, smashedPinch of black pepperstem and bulbs of ramp greensSoup¼ cup olive oil2 medium onions, diced2 stalks celery, diced8 cloves garlic, minced2 pounds dried split peas, rinsed4 quarts chicken stock4 cups packed fresh spinach leaves4 cups tightly packed ramp greens 3 cups diced locally smoked hamFreshly ground black pepperJuice of 1 whole lemon

1. Add vinegar, salt, sugar, turmeric, lemon juice, garlic and black pepper to a medium saucepan; bring to a boil. Pour boiling vinegar mixture over cleaned ramps bulbs in a large bowl; set aside and let cool. Place in refrigerator while preparing soup.2. heat olive oil in an 8-quart stockpot and add onions, celery and garlic. cook until vegetables are soft but not browned. stir in split peas and chicken stock; bring to a boil then reduce heat to simmer for 1 to 1½ hours or until peas are very soft.3. stir in spinach and ramp leaves into the split pea mixture; sim-mer an additional 5 minutes. remove from heat and purée until extremely smooth. stir in ham, black pepper and lemon juice. serve hot topped with thinly sliced pickled ramps, a few drops of pickling liquid, and drizzle of olive oil.

Yield: 10 to 12 servings

Cook’s Note: simmer the chicken stock with ham scrap or bone for 1½ to 2 hours before adding to the soup for deeper flavor.

Spinach Salad with Asparagus, Roasted Beets and Honey-Balsamic Vinaigrette

Jamie Miller, executive chef for centerplate at cobo center, detroit

cobo center is one of the first convention centers in the country to offer fresh, locally sourced foods. chef Miller purchases many of his fruits and vegetables from detroit’s own eastern Market.

Salad2 small beets, stems trimmed and scrubbed1 teaspoon olive oil¼ pound bacon, diced½ pound baby spinach leaves¼ pound arugula leaves1 pound asparagus, ends trimmed1 small bermuda onion, thinly sliced1 whole orange, segmented with juice reserved½ cup pecans, toasted¼ cup crumbled blue cheeseVinaigrette4 tablespoons balsamic vinegar2 tablespoons honey1 tablespoon whole-grain mustard2 tablespoons reserved orange juice5 whole basil leaves, thinly sliced½ teaspoon kosher salt¼ teaspoon freshly ground black pepper2 tablespoons olive oil2 tablespoons reserved bacon fat

1. Preheat oven to 350°. rub beets with 1 teaspoon oil, place on small roasting pan and cover with foil. bake 40 to 45 min-utes or until tender; set aside to cool. 2. heat a large sauté pan over medium heat; add bacon and cook until crisp. remove bacon to a paper-towel-lined plate, re-serve bacon fat and place sauté pan back on medium-high heat. Add asparagus to pan and cook 8 to 10 minutes or until tender and bright green, stirring occasionally; set aside to cool.3. Peel and quarter cooled beets. Place arugula and spinach in a large serving bowl. top with grilled and cooled asparagus, onion, orange segments, cheese, pecans and reserved beets; set aside.4. Whisk together vinegar, honey, mustard, reserved orange juice, basil, salt and pepper in a small bowl. drizzle in olive oil and reserved bacon fat, whisking to incorporate. Pour desired amount of vinaigrette over spinach salad and serve immediately.

Yield: 4 servings


feeding the community

Piece of the PiePizza Man Dave Mancini helps others get their share of success

By Nina Misuraca IgnaczakPhotos by Amy Sacka

helping other people seems to be built into dave Man-cini’s constitution. Mancini is the owner of detroit’s celebrated supino Pizzeria in eastern Market. since

opening in 2008, the tiny no-frills pizzeria on russell street has been featured on the Food network’s “diners, drive-ins and dives,” snagged Zagat’s #1 rating in metro detroit for 2013, was named best pizza by the Detroit Free Press in 2009 and was voted the best single restaurant pizza by readers of hour detroit in 2011. The pizza is indeed sublime. Mancini developed his own unique dough recipe, combining techniques drawn from his ancestral town of supino, italy, near rome, and from east coast thin-crust pizza.

over a period of seven years, Mancini made a batch of pizza dough nearly every day using his KitchenAid mixer until he achieved the result he was after. The result is a fusion of italian and new york–style pizza featuring local ingredients sourced from the eastern Market. The menu includes standards like Margherita, san gennaro (sausage and peppers) and Pepperoni alongside inspired creations like smoky Affumicato (prosciutto, parsley, roasted garlic, smoked gouda and ricotta) and the bismarck (topped with prosciutto and an egg). but beyond the fabulous pizza, Mancini’s willingness to leverage


his own success to support up-and-coming detroit food entrepre-neurs has gained him a reputation around the city. he has opened his space off-hours to host events for pop-ups such as neighborhood noodle, schnack and Motor city Masala; leads local seminars and panels; has donated kitchen space for catering upstarts; and serves as a mentor and role model to those seeking advice and ideas. he also helps cultivate the next generation of food entrepreneurs through the next detroit urban chef program, a culinary competition for inner city youth in detroit and Flint. in addition to sharing his time, space and effort, Mancini collabo-rates with other local food businesses to develop a uniquely detroit menu for supino. The city Wing Thing pizza features smoked braised turkey—from the detroit restaurant city Wings—paired with smoked gouda, cherry peppers and roasted garlic. And when Katie Fontana of detroit brought a sample of her homemade can-noli for Mancini to try, he called her the next day wanting to know if she was interested in selling them in the pizzeria. The ricotta-filled cannoli, with optional chocolate drizzle or pistachio dusting, are now available on the supino menu. “dave is simply one of the most generous and hardworking people i know. he’s like the papa bear of detroit Food,” says Jess daniel, director of Foodlab detroit, a business networking and training group designed to support detroit’s food entrepreneurs. “i’m not that far removed from being an anxious, nervous new entrepreneur,” says Mancini. “i remember what that’s like.” Mancini is also interested in cultivating the talents and potential of his employees. When Foodlab secured several spots at a Zing-train business seminar, Mancini brought two of his employees with him. “he wants to help his employees grow into managers or even business owners themselves,” says daniels. Mancini was on track to help people in a very different way when he first moved to detroit from troy in 1996 to attend physical ther-apy school at Wayne state. With no prior connection to detroit, he set out to explore the city and fell in love with detroit. he became a staunch proponent. “detroit has hidden gems, and i started finding them,” he recalls.

After practicing as a physical therapist for seven years, he heard another calling and began the process of transitioning to the life of a downtown detroit pizzeria owner. “he made a long, patient investment of his own time, energy and talent to transition from life as a physical therapist to being a very successful business owner,” says daniels. “he had faith in his product and in the city of detroit even when the folks he was planning to partner with weren’t so sure about fancy pizza in the city.” in fact, Mancini frequently hears advice from customers about opening a second pizzeria in one of detroit’s tony suburbs like downtown royal oak or birmingham. “it just strengthens my resolve to bring people down here,” he says. “i’m never leaving the city.” Mancini readily admits that detroit presents a lot of challenges for would-be entrepreneurs, but notes that stiff business competition is not one of them. “competition is not our problem right now,” he says. “detroit has a special brand of helping each other, because we all recognize there are a lot of things the city still needs.” start-up capital, a challenge in any city, is even more of an obstacle in detroit, he says. yet having a strong, close-knit support network can offset some difficulties. For example, Mancini found his spot in eastern Market through a contact made at an open city event, a detroit networking group for entrepreneurs. “i met Jackie from Avalon and she called two days later about a space in russell street deli,” he recalls. some things Mancini would like to see in detroit’s food land-scape in the near future include a sushi bar, a downtown indian restaurant and vegan food. “vegan is a huge market,” he says. With that in mind, supino offers a cheese-less pizza to accommodate vegan customers. in the end, Mancini believes, it will take all kinds of people working together to make a difference in detroit—both newcomers and lifelong detroiters. he says, “We need old blood and new blood working together.”

Supino Pizzeria: 2457 Russell St., Detroit; 313-567-7879; SupinoPizzeria.com

Nina Misuraca Ignaczak lives, writes and eats in Rochester, Michigan.

It just strengthens my resolve to bring people down here.” I’m never leaving the city.

e W

Top right photo: Dave Mancini


Crespelle with Spinach-Sunflower Sprout Pesto(Crespelle Con Pesto di Spinachi e Girasole)

dave Mancini, supino Pizzeriacrespelles are the italian equivalent to crepes. When fresh pasta is not available for lasagna or manicotti, crespelles are often used.

Crespelle1½ cups whole milk6 large eggs6 tablespoons butter, melted and cooled1½ cups all-purpose flour½ teaspoon sea salt6 grinds cracked black pepper

Pesto¾ cup sunflower sprouts, plus extra for garnish½ cup packed fresh spinach¼ cup sunflower seeds4 cloves garlic, peeled½ cup grated Pecorino romano½ cup extravirgin olive oil½ teaspoon sea salt6 grinds cracked black pepper2 tablespoons fresh lemon juice

Filling1 pound ricotta cheese2 tablespoon grated Pecorino romano1 large egg, lightly beaten½ cup spinach-sunflower pesto

Cook's Note:Serve the crespelles with a dry Riesling from Left Foot Charley Winery in Traverse City.

1. Add milk, eggs, and butter in a blender; mix on medium speed until eggs are lightly beaten. Add flour, salt, and pepper to milk mixture; mix on medium speed until dry ingredients are just blended. Place batter in refrigerator for 1 hour to overnight.2. Place sprouts, spinach, sunflower seeds, garlic and cheese into a food processor; pulse until combined, scraping down sides as needed. Pour in oil until blended. Add salt,

pepper, and lemon juice; pulse to combine. set aside.3. Mix all filling ingredients in a large bowl; set aside.4. remove crespelle batter from refrigera-tor. heat 8-inch sauté pan over medium heat. brush very lightly with olive oil. Pour 1 ounce (2 tablespoons) of batter into heated pan and swirl to completely coat. Flip crespelle when bubbles appear and batter

solidifies; cook an additional 15 seconds on second side. Place on a warm plate and repeat with remaining batter.5. Place 2 tablespoons of ricotta filling on crespelle, roll into a cigar shape, and place onto serving platter. repeat with remaining crespelle and filling. drizzle with desired amount of remaining pesto, garnish with additional sunflower sprouts, and serve hot.

Yield: 28, 8-inch crespelles

RewardingCareers

DORSEY CULINARY ACADEMYJoin our team and learn the art of

culinary while gaining a competitive and creative edge to work in professional

food service facilities.

Enrolling now!(586) 296-3225

SPECIALTY SERVICES:“THE DorSEY KiTCHEn”

Learn to prepare food at home like a Chef. One day culinary courses. For course

dates, topics and registration information www.dorsey.edu

“CATEring”Let us treat you to the finest foods and professional service. Custom designed

menus to fit your catering event.

Rewarding Careers in the Culinary and Hospitality Field Begins Here

For more information about our graduation rates, the median debt of students who completed the program, and other important informa-tion, please visit our website at www.dorsey.edu/disclosures.php.


Hi, John & Nic here! We are pleasant poultry product purveyors. We purvey to various restaurants and through stores in the area 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

fr

ee

ra

ng

e, n

o h

or

mo

ne

s n

or

an

tib

ioti

cs

us

ed

home schooled, listens to NPR & WCBN

dr

ink

s o

rg

an

ic w

ate

r, lu

llub

ies

su

ng

to th

em

Healthy Smiles Don't Bleed

Participant of most dental insurance plans,including Delta and Traditional BCBS.

No insurance?Neither do most of our clients so we have Membership Plans for you!

David W. Regiani DDS PC248-627-4934 l www.RegianiDental.com

l Implantsl CEREC 3D same-day crownsl TMJ/TMD Bite Imbalancesl Lumineers, too!

l Mercury-free fillingsl Invisalign invisable orthodonticsl Non-surgical gum therapyl Mercury safe removall Homeopathy

It's not OK if your gums bleed when you brush your teeth. That would be like saying your fingers bleed (just a little bit) when you wash your hands.

So while we've been making smiles beautiful since 1979, we've been helping you stay healthy too.

Holistic General Dentistry Since 1979


Cara Catallo is a frequent contributor to edibleWOW.

This is TilianWhere farmers grow

By Cara Catallo

A few moments and several miles outside of downtown Ann Arbor, farms pepper the landscape, reiterating the area’s proud commitment to local foods. one lofty faded-red

barn bears a sign of what lies within—and what’s to come: a mar-riage of old and new. This is tilian Farm development center, a farmer farm. literally: tilian grows farmers. A farm incubator and farmer residency program, tilian helps farmers new to the field get up and running. since 2011, the center has helped establish five incubator farms, three of which have moved onto their own properties. tilian is the outcome of a convergence of efforts. Jeff Mccabe, co-founder of selma café, applied for and received a usdA conserva-tion innovation grant to start a farm incubator where new farmers could get a two-year head start before buying their own land. When searching for a suitable location, Mccabe approached Ann Arbor township about a parcel it owns on Pontiac trail. Jeremy Moghtader, director of the Msu student organic Farm (soF), and members of the Food systems economic Partner-ship (FseP) were already in talks with the township about using the former farm property to house a one-year training center—a “residency”—for farmers who completed the Msu organic Farmer training Program, but hadn’t yet started their own farms. Moghtad-er approached Mccabe: “Maybe we shouldn’t try to launch two separate very similar things in the township at the same time.” They merged the two concepts, ultimately creating tilian, which now falls under the umbrella of FseP. Moghtader had wanted to start a residency program as a bridge opportunity for graduates of the soF and others who qualified to gain farm management experience before embarking on their own. Analogous to a medical residency, the idea is to work under an expe-rienced practitioner or mentor.

“We recognized not everyone is ready, even with training, to launch their own farm business,” says Moghtader. he believes that the two-year staged development can provide additional know-how that leads to greater success. “to be a successful farmer, you have to be a successful small business manager, on top of growing delicious food,” says Moghtader. “The exciting part about what tilian can do for a new farmer is it can speed up that timeline. it allows people to do a full-fledged business launch right away.” The steering team’s hope for tilian’s residency program-run csA it to appeal to local fresh food lovers not only because of the good food, but because tilian represents a type of program they want to support, one that creates new farmers, and that the csA would help perpetuate tilian and help it grow. “We started with 16 acres. now we lease 44. There are 154 out there. There’s the potential to have tilian manage all of that,” says Mccabe. Part of tilian’s success is thanks to Ann Arbor township voters, who passed a 20-year property tax millage in 2003 allowing money to power the Ann Arbor township Farmland and open space Pres-ervation Program through the purchase of valuable development rights they can convert to more affordable restricted agricultural land prices. barry lonik, land protection consultant to Ann Arbor township, explains that a developer wanted to put houses on 220 acres, but the township worked out a deal to approve housing clusters on two parts of the property if the rest could remain open. The developer gave the mostly agricultural remaining land to the township. “Ann Arbor township is extraordinary in that there’s no other place where this kind of thing could happen. it’s just a great coalition of people and interests who have come together,” says lonik.

farm to plate

Phot

ogra

ph b

y: L

isa

Dun

lap


raymond grew, the recently retired chair of the township’s farmland board, remembers the initial discussions about the open-space property donated by the developer. he said they thought it would be wonderful to have local people producing for local markets. “That seemed to us to be the future,” grew says. “it’s taken off. it’s really thrilling to see.” While Mccabe calls grew a visionary about the space from the beginning, tilian’s future now will likely include the vision of the new farm development program manager devin Foote, who is also urban farms operation manager at the greening of detroit. Paid by FseP through a grant, Foote will provide continuity, technical assistance and mentorship as he oversees both the incubator farm and the residency farm pro-gram. Moghtader also hopes Foote will begin a program that provides even greater mentorship by linking participants with area farmers. “We want to broaden the base of support for these new farmers. starting a new business is difficult,” Moghtader says. he and Mccabe both talk about the possibility of expanding the length of time farmers can stay in the incubator program beyond the current two years, but probably not more than four. “it’s a big deal to relocate a farm business,” Moghtader says. barry lonik was instrumental in helping nate and Jill lada of green Things Farm, one of the original incubator farms, do just that. longtime investors wanted to sell farmland around the corner from tilian and decided to sell the development rights if lonik helped find a buyer. “so we put out the call to the broader network: here’s land that’s available, 64 acres right outside of Ann Arbor. it’s $3,000 an acre instead of $8,000,” lonik says. The ladas bought the property in May. “That’s a model for us too,” says lonik, pointing out that the area retained two young farm-ers who have a 65-member csA and sell at the Ann Arbor Farm-ers’ Market and cobblestone Farmers’ Market, as well as to select restaurants. “tilian’s the reason we’ve been able to stay in Ann Arbor,” says Jill lada, explaining that they initially looked for about 30 acres because that was all they thought they could afford. “it took a long time to find the right place. We probably wouldn’t have known about it without barry and then the development rights brought it down to agricultural value, which is substantially less.” Approaching the first spring at their own farm, the ladas are grateful for the leg up they received through the incubator. “it was really essential to us to start

our business,” she says. bill bass of honest eats Farm is in his second and final year of the program. tilian pro-vided bass an opportunity to start his farm business sooner than he could have otherwise. After finishing his student organic farm training, bass had the skills to start his own farm, just not the land, equip-ment and finances. “it would have taken me several years to build up what i would need to get out on my own,” says bass.

to honor his tag line—“Making eating well easy”—bass delivers his csA produce and feeds himself on the gratitude. “everybody was always so happy to see me,” bass says. “That was uplifting in the middle of the summer, when you’re hot and tired… that reinforce-ment on the weekly basis really keeps it going.” “i wouldn’t do it if i didn’t love it,” bass says. “This is my dream. This is something i’ve always wanted to do since i was a little kid.” in addition to the ladas and bass, tilian has helped make that dream come true for two other farms bending sickle, now based in stock-bridge, and seeley Farm in Ann Arbor. That’s music to the ears of locavores who want to attract farm-ers to the area and to encourage others to embrace local organic agriculture by supporting tilian, by buying at farmers’ markets and by ultimately rethinking food priorities. both Mccabe and Moghtader hope tilian will become part of a greater system to help new farmers better navigate the trials and tribulations of getting started, even to the point of creating a model where new farmers can plan with bankers and suppliers. “Those are the main barriers farmers face,” Moghtader says. And lowering those barriers helps increase the likelihood that these new farm businesses will be successful. “i think in two years things have gone a long way. This third year will see a kind of increased smooth-ness in conformity.” This is all part of building a solid food system, says Mccabe. “That’s what i think we can do as a food movement, and people who want to invest in it. it’s hard enough for them to be the farmer. As investors, as advocates, as agitators, we can come together to make the models for these Michigan young farmers,” Mccabe says. “each of us votes with our wallet for what kind of food system exists in the world.”

Tilian Farm Development Center: 4400 Pontiac Trail, Ann Arbor; tiliancenter.org

VroommmmmmmmServicing European, Asian, and Domestic Automotive Tastes.

Orion Automotive Services 3340 West Liberty Road Ann Arbor, MI 48103

(734) 995-3188 www.oriona2.com

Proud SuPPorter of the Ann Arbor film feSt. StoP by for AvAnt-GArde CoCktAilS And SmAll PlAteS.open tuesday–sunday for dinnerwww.theravensclub.com | 734.214.0400 | 207 s. Main street aa

Sponsor:

An Evening Under theStrawberry

Moon

1100 N. Main Street, Suite 203, Ann Arbor, MI 48104 (734) 302-5263 • [email protected] [email protected]

Lead Food & Drink Sponsors:

Corporate Sponsors:

Media Sponsors:

e W

Jill & Nate Lada with Jeff McCabe


cooking fresh

Spring Pam Aughe, r.d.

Asparagus Pie

executive chef Mike trombley, The henry Ford, dearborn

The henry Ford sources a large percentage of its food products from family farms and local producers. it is committed to and col-laborates with the local southeast Michigan food community.

1 tablespoon butter1 pound asparagus, sliced into ½-inch pieces4 large eggs, lightly beaten1 cup sour cream2 tablespoons grated Parmesan cheese1 pinch freshly ground nutmeg½ teaspoon kosher salt ⅛ teaspoon finely ground black pepper1 (9-inch) standard prepared pie shell, uncooked

1. Preheat oven to 350°.2. Melt butter in a medium sauté pan. Add asparagus and sauté for 3 to 4 minutes or until crisp and bright; remove from pan and set aside to cool.3. Whisk together eggs, sour cream, Parmesan cheese, nutmeg, salt and pepper in a medium bowl. Place cooled asparagus on bottom of pie shell. Pour egg mixture over asparagus and smooth top with a spatula.4. Place asparagus pie on a rimmed baking sheet into preheated oven for 35 to 40 minutes or until set, golden and an inserted paring knife comes out clean. cool 10 minutes before slicing.

Yield: 6 servings.

Peaceful Bliss Herbal Muffinslinda shannon, owner, chartreuse organic tea, trenton

Peaceful bliss blend tea is a caffeine- and sugar-free tea that may promote relaxation and healthy digestion and lift your mood. not only does it make a great hot and iced tea, it can be added to baked goods and even made into a bath sachet.

1 (12 ounce) bag Westwind Johnny cake corn bread1 tablespoon Peaceful bliss blend chartreuse organic tea1 tablespoon water

1. Preheat oven to 375°. coat 12 cup muffin tin with cooking spray; set aside.2. Place cornbread mix into a large bowl; stir in dry tea mix. 3. Per package directions whisk together 1 whole egg and 1 cup milk. Add to cornbread mix with 1 tablespoon melted butter and additional tablespoon of water. Mix just until moist.4. Place corn muffin batter evenly into prepared muffin tin and bake for 15 minutes or until muffins are firm to the touch. serve warm.

Yield: 12 muffins

Cook’s Note: Westwind Milling cornbread mix is now available at 32 Meijer stores in Michigan.

Limited Stored ProduceApplesbeetscarrots garliconionsrutabagasturnipsWhite potatoeshard-skinned winter squash

despite our highly variable northern climate, Michigan produces large quantities and varieties

of fruits and vegetables. innumerable microclimates in Michigan are the key to the state’s ability to cultivate a crop diversity that rivals sunny california.

SpringAsparaguschicorydandelion greensedible flowers (pansy, snapdragon, geranium)Fava beans, immatureFiddleheadsgreens (chard, lettuce, spinach)green garlicherbshorseradish rootMaple syrupMushrooms, wild and cultivatedramps (wild leeks)rhubarbstrawberries

Spinach Gnocchi

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

1½ cup prepared mashed potato, cooled1 large egg½ teaspoon sea salt⅓ cup cooked spinach, very finely chopped2 cups all-purpose flour, plus additional for rolling out dough

1. bring a large stockpot of water to a boil.2. combine potato, egg, salt and spinach in a large bowl. Add flour and combine just until it forms soft dough. 3. lightly flour work surface. Place dough on surface and knead 6 or 7 times. be careful not to overwork dough. cut dough into 6 pieces and roll out into a 12- to 15-inch rope. cut into 1-inch pieces. Place gnocchi into boiling water and cook about 3 to 4 minutes or until gnocchi floats to top of water. drain and place back into warm pot with butter or olive oil. serve with desired sauce.

Yield: about 6 dozen gnocchi

Cook’s Note: to prepare spinach for gnocchi dough, measure out 6 cups packed baby spinach leaves. Place in a microwave-safe bowl with 1 tablespoon water and steam about 1 minute. cool slightly and squeeze out water. Place on a cutting board and chop very fine.


in the kitchen

Young Chefs, Old Ways

Nicole and David Seals opened their color-ful, cozy Italian restaurant, Due Venti, in downtown Clawson in 2008. And while they don’t live above the store, living down the block allows for an old-fashioned attention to detail that belies their youth. “When we first opened up, we worked 80-90 hours a week,” David says. Now, with their first child on the way, “We’ve got it down to 50-60. Our quality of life has definitely gotten better.”

both have worked in restaurants since they were teenagers, start-ing out washing dishes. nicole is a graduate of the culinary institute of America, while david is self-taught. he has corporate experience; she’s always worked in small restaurants. “We complement each other very well,” she says. The “for lease” sign on the building at 220 south Main went up just as david was facing the loss of his job in corporate food service and nicole was working as a nanny. They jumped on it. “We had no idea what we were going to do with this business,” nicole says. The building had been a carry-out restaurant; the landlord suggested

atDue Venti

By Annette KingsburyPhotos by Lisa Dunlap


the town needed an italian restaurant. That tied nicely into nicole’s heritage. “We started researching the area where my grandma’s fam-ily was from,” she says. “We had been accustomed to her cooking. We thought we could introduce the detroit area to something dif-ferent.” The family came from a small town in central italy called Ascoli Piceno located in the Marche region northeast of rome. nicole’s grandmother eva was an artist, and her paintings as well as her cook-ing set the tone for due venti. central italy, which the couple has visited, opened up wide possibilities for the menu, and a regional approach was chosen. david, who creates the savory menu, found similarities between the Marche’s cuisine and that of France and germany. “We’re not pasta-heavy,” nicole says. “As a chef it’s a lot of fun.” The short but interesting menu changes seasonally. Winter’s offer-ings included five appetizers (among them their signature cauliflow-er fritters, which are based on grandma’s recipe), plus cheeses, olives and imported salami. The seven entrees were braised pork ribs, house-made lamb sausage in red wine, gnocci with pancetta, pasta with mushrooms, fennel and walnuts; a ragu of rabbit, and wild-caught chilean sea bass with pistachios. dessert included pears in port wine, a chocolate-polenta pudding cake called budino, a lemon and goat-cheese cheesecake, panna cotta, biscotti and caramel-fennel gelato. “We’ve always tried to do original things or a modern twist on a classic dish,” david explains. That goes for the sweets too, which are nicole’s specialty. “i like to use a lot of spices, sometimes savory things in my dessert,” she says, such as gorgonzola whipped cream on

pears. “sometimes on paper it sounds a little funny.” The seals make their own sausage, bread and pasta and source their ingredients locally, with specialty foods coming from italy. They are so devoted to supporting local farmers that some produce is brought in by an employee who lives in romeo, since the farmer there doesn’t deliver. Meats are sourced within 150 miles; hon-eycomb comes from royal oak. All fish is wild caught and fresh. david says the only two canned goods he buys are san Marzano tomatoes and tomato paste. “it’s like we’re artists and we want the best things to use,” nicole explains. she even makes her own puff pastry. “it’s so rewarding. i would be sad if i didn’t. We don’t do it because it’s trendy; we do it because it’s in our heart.” The seals consider their restaurant, which seats 54, casual fine din-ing. “We’re very much walk-in casual,” says nicole, who manages the front of the house. she’s proud that many regular customers make due venti their special-occasion place. Their biggest nights so far have been valentine’s day and new year’s eve. “We were booked on new year’s eve a month in advance,” she says. grandma eva died just a month before due venti opened. “she definitely was the biggest influence,” nicole says. “to this day, if i smell freshly peeled cucumber, it takes me back to being a kid again. if she could have somebody over for dinner every night, she would.” The seals say they could have a newer car or a bigger house. “but that’s not what we want,” nicole says. “We just absolutely love what we do. yes it’s a lot of work. At the end of the day, a majority of what we do is make people happy. There’s great satisfaction in that.”

Due Venti: 220 S Main Street (Livernois), Clawson; 248-288-0220; dueventi.com.

e W

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


The Potato Patch Mayor

Detroit’s original urban farmer

in 1890, detroit was a place where a man could go to seek his fortune. its boundaries were expanding, its population swelling. That’s the year wealthy factory owner hazen s. Pingree was elected mayor. but the boom quickly turned to bust. by 1894, thanks to a finan-cial panic, Pingree was struggling to feed the city’s growing number of poor, which in those days was the city’s responsibility. Pingree put some of his own money and considerable political capital into what was then a novel approach: using vacant land to build gardens for the poor. Pingree (1840–1901) began life on a 40-acre farm in Maine. educated to the eighth grade, he found work in a cotton factory,

then cut leather in a shoe factory. After enlisting in the army during the civil War and spending time as a prisoner of war, he came to detroit seeking opportunity. he returned to shoemaking; eventu-ally, he and a partner bought the factory. by the time he became mayor of detroit in 1890, the company was making $1 million a year. The self-made man immediately went to work bringing down the price of services needed by everyday citizens: transportation, utili-ties and government. When the recession came along, he turned to feeding the families of the unemployed while, at the same time, putting them to work. in his annual address to the city council in January 1895, Pingree described how the garden program got started:

Libr

ary

of C

ongr

ess,

Prin

ts &

Pho

togr

aphs

Div

isio

n, D

etro

it Pu

blis

hing

Com

pany

Col

lect

ion,

[rep

rodu

ctio

n nu

mbe

r, LC

-D4-

4005

0]

Mayor Pingree turning sod for the grand boulevard that was to become Grand Blvd.

Phot

o fro

m T

he D

etro

it N

ews

Arch

ives

By Annette Kingsbury

“The idea was simply that of utilizing idle land in the outskirts of the city for cultivation by the poor in raising food for themselves. A committee was appointed by me to carry out this project. donations of land by citizens were liberal, several thousand acres being offered. About 430 acres were accepted, plowed, harrowed and staked off by the committee into lots of one-quarter to one-half acre each. About 3,000 applications were made for lots, but owing to lack of funds the committee was able to provide for only 945 families.” That first year, the city went begging for donations to pay for plows and seed. city employees put up half the money, and Pingree even sold his own horse. “Although the plan itself was based upon the soundest com-mon sense, it was treated by some with indifference, by others with ridicule, and by many as a huge joke,” he reported to council.

“criticisms were profuse and caustic—the season was too late; the crops could not possibly mature; the people would not work; even where anything was raised, the fields would likely be pillaged and the vegetables stolen; the whole project was a ‘political scheme,’ and no practical results were seriously looked for.” The critics couldn’t have been more wrong. “The committee esti-mates that the potato crop averaged about 15 bushels per lot, which would give 14,175 bushels of potatoes alone,” Pingree reported. “The result is that about a thousand families will be enabled to pass through the winter without having recourse to the poor commis-sion, and a large sum will thus be saved to the taxpayers.” That first year, in addition to potatoes, families planted beans, tur-nips, beets, corn, cabbage, squash and pumpkins, radishes, lettuce, cucumbers and other small vegetables. For several years, Pingree

Photo property of Detroit News


asked council to appropriate $5,000 annually so the program could expand. Word spread; the Detroit News called him “Potato Patch Pingree” and the New York Times called him “detroit’s remarkable mayor.”“in some respects, hazen s. Pingree is one of the most unique figures in public life,” the Times gushed in 1896. “even those who love him least cannot but admit that he has accomplished much that is good, both for the city of detroit and the people at large.” Pingree was mayor from 1890 until 1897, when he was elected governor. upon his death in 1901, his colleagues in lansing said in a resolu-tion that “his sense of justice was, perhaps, the ruling quality of his mind.” Kami Pothukuchi, associate professor in Wayne state university’s department of urban studies and Planning and director of the seed Wayne urban gardening program, says there’s a lesson here: “i think the biggest lesson is there is a history in detroit of civic leadership” surrounding food access, she says. “in today’s case, there’s a lot of vacant land people want to put into agriculture. There is a

grievance on the part of residents that the city responds to overtures from wealthy individuals.” At the same time, small initiatives go on under the radar. “There are lots of squatters gardening on land they don’t own and the city is ignoring it because it’s preoccupied with bigger issues,” she says. “remember that in Pingree’s time, more people farmed. today there is a pretty good increase in capacity in the neighborhoods.” Pingree’s potato patches haven’t been forgotten. during the great depression, detroit Mayor Frank Murphy brought the idea back, enlisting Pingree’s daughter hazel to raise funds. Again the city staked out plots and prepared the soil. This time, residents were also encouraged to plant their own backyard gardens, and thousands did. First proposed by Murphy in 1931, the Thrift gardens continued through 1936. Pothukuchi says residents of today would embrace a similar initiative. “People garden where they live, and gardens improve neighborhoods.”

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

"hazen s. Pingree is one of the most uniquefigures in public life."

e W

TURTLE

www.butcherboyfoodproducts.com

13869 HerbertWarren, MI 48089(586) 779-0600

Say Yes to Michigan MadeBACON, HAMS & SAUSAGE

The Finest Gourmet Meats


FORD FIELDFORD FIELD

TUESDAY, MAY 7, 2013TUESDAY, MAY 7, 2013

General Tickets $150 Each

7:30 PM

For details and to purchase tickets, visit detroitlions.com/tasteofthelions

Join the Detroit Lions at the inaugural Taste of the Lions to

finest restaurants while enjoying the company of your

favorite Lions players, alumni and coaches.


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.

Ann ArborJolly Pumpkin Café and Brewery 311 s Main st, 734-913-2730; jollypumpkin.comJolly Pumpkin café and brewery is committed to sourcing from and supporting the local agricultural community and small sus-tainable 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, 734-214-0400; 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, 734-663-3354zingermansdeli.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, 734-663-3663zingermansroadhouse.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.

BirminghamPeabody’s34965 Woodward Ave, 248-644-5222Peabodysrestaurant.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 location before opening their restaurant. now, almost 38 years later, you can find Michigan-made ravioli, great lakes fresh perch and daily specials featuring local creations from a third generation Peabody: executive chef Kelsy Peabody.

Commonwealth 300 hamilton row, 248-792-9766; gocommonwealth.comAt commonwealth our goal is to serve local, organic and sea-sonal 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, 248-646-7900theepicureangroup.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.

Detroit1515 Broadway Café1515 broadway, 313-965-1515one 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.

Colors311 e grand blvd, 313-496-1212; colors-detroit.comWe are a full service restaurant that provides training for under-served populations. We focus on community and justice. We use an array of local products and many of them are produced inside the city borders. our menu is designed to emphasize fresh, seasonal ingredients that support the local economy. colors is about people and their stories. behind every meal is a great story.

El Barzon3710 Junction st, 313-894-2070our love for the cuisine of home – Puebla Mexico – and our passion for refined italian food, create the heart of our fine dining restaurant. We prepare mole poblano using classic methods and our handmade pastas topped with made-fresh-daily sauces delight. We support local sourcing, excellent service, hand crafted cocktails and a seasonal outdoor patio and bar. our family welcomes you.

Mudgie’s Deli1300 Porter st, 313-961-2000; Mudgiesdeli.comWe are an artisan sandwich shop in detroit's historic corktown neighborhood, serving only the freshest, highest-quality food, Michigan beer wine and mead. We use local products whenever possible and roast our own meats in house. our soups are always fresh, our coffee is outstanding and WiFi is free. We are dedicated to recycling and composting everything whenever possible.

Rattlesnake Club300 river Place dr, 313-567-4400rattlesnakedetroit.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, 313-962-9828; 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, 87-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 commis-sary 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.comculinary institute of America trained husband and wife team, chefs brendan and Amy cowley present creative, deli-cious 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!

FlintFlint Crepe Company 555 s saginaw, 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.

Table & Tap 555 s saginaw, 810-691-3474table and tap is a unique, full-service dining experience featuring dry rubbed, ethically sourced barbecue, classic bourbon drinks and 30 beers on tap (20-25 local brews). Paying intense attention to detail in décor, t&t features a large, barn-wood communal table, handmade seating and 15ft window walls on two sides viewing the lights of the historic capital Theater.

LansingFork in the Road Diner2010 W saginaw st, 517-580-3556Forkintheroaddiner.comWe are a local artisan diner on the west side of lansing. We focus on utilizing locally sourced, farm fresh ingredients, prepared simply, with passion and integrity. our menu changes with ingredient availability; chalkboards are a perfect partner to highlight local producers. Flexible for dietary concerns. Featured on under the radar Michigan. lunch daily, dinner tues-sat and breakfast on sunday.

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, 248-277-6000; toastedoak.comtoasted oak grill & Market serves delicious Ameri-can 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.

OxfordVictoria’s Wine and Dine12 s Washington, 248-969-3477; victoriasdelights.comvictoria's is in the historic village of downtown oxford. our quaint bistro setting features seasonal menus, daily specials and a full premium bar offering Michigan wine and beer. daily brunch, terrific signature lunch items and classic to exciting dinner entrées offered. 25 wines by the glass, crepes, fantastic desserts, a chef ’s herb garden, fresh flowers, cooking classes and wine dinners entice our visitors.

RochesterBrookshire at the Royal Park Hotel600 e university, 248-453-8732; royalparkhotel.netThe royal Park hotel is a luxury boutique oasis located in beautiful downtown rochester. Join us for breakfast, brunch, lunch, royalty tea or dinner in our upscale brookshire restaurant, elliott’s lounge or outdoor terrace. our menus feature a variety of items from local sources including produce, cheese, and craft beers. We offer an extensive gluten-free menu and an amazing Mothers day brunch.

Royal OakCacao Tree Cafe204 W 4th st, 248-336-9043; 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 sus-tainability 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, 248-547-7916; 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, 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 microbrews 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.


LOCAL MARKETPLACE Support your neigborhood businessLOCAL MARKETPLACE Support your neigborhood business

ecoChiclandscape designModern Gardens Working with Nature

Low-Impact Garden Options Native Plantings & Habitats Low-Maintenance Lawns

http://blog.ecochiclandscape.com “The Ecoiste”

Natural LakescapingReduced Watering StrategiesGroup Presentations & Talks

www.ecochiclandscape.com l [email protected]


ADVERTISERS' DIRECTORY Support your neigborhood businessADVERTISERS' DIRECTORY Support your neigborhood businessADVERTISERS' DIRECTORY Support your neigborhood businessDear 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.

ADVERTISERS' DIRECTORY Support your neigborhood business

Advertise in edible WOW and watch your business grow!

[email protected] 248-731-7578

ANN ARBORArbor Brewing Company114 East Washington734-213-1393arborbrewing.com

Jolly Pumpkin Café & Brewery311 S Main St734-913-2730jollypumpkin.com

Legacy Land Conservancy1100 N Main St734-302-5263legacylandconcervancy.org

Mighty Good Coffee217 N Main St734-222-4514mightygoodcoffee.com

Orion Automotive Services3340 W Liberty Rd734-995-3188oriona2.com

People’s Food Co Op216 N Fourth Ave734-994-9174peoplesfood.coop

The Ravens Club207 S Main St734-214-0400theravensclub.com

Whole Foods3135 Washtenaw Ave734-975-4500and 990 W Eisenhower 734-997-7500wholefoodsmarket.com

Zingerman’s Delicatessen422 Detroit St734-663-3354zingermansdeli.com

Zingerman’s Creamery3723 Plaza Dr734-929-0500zingermanscreamery.com

Zingerman's Roadhouse2501 Jackson Ave734-663-3663zingermansroadhouse.com

Zingerman’s Zingtrain734-930-1919zingtrain.com

BIRMINGHAMCommonwealth Café300 Hamilton Row248-792-9766gocommonwealth.com

Great Harvest Bread Co1137 S Adams Rd 248-594-0505birminghamgreatharvest.com

Mills Pharmacy Apothecary1744 W Maple Rd248-644-5060millspharmacy.com

Peabody’s34965 Woodward Ave248-644-5222 peabodysrestaurant.com

BLOOMFIELD HILLSNorthern Lakes Seafood Company39495 Woodward Ave 248-646-7900 theepicureangroup.com

CARLETONCalder Farm9334 Finzel Rd734-654-2622calderdairy.com

CLARKSTONBonnie & Clyde7150 N Main St248-625-9007bonnieandclydeonline.com

Essence On Main4 S Main St248-942-4949essenceonmain.com

The Birdfeeder and Clarkston Flower Shoppe 7150 N Main St248-625-1399

Neiman’s Family MarketOpening Spring 2013Dixie Highway and White Lake Roadneimansfamilymarket.com

CLINTONEden foods701 Tecumseh Rd517-456-7424edenfoods.com

DAVISONWojo's7360 E Court St810-658-9221wojos.com

DEARBORNThe Henry Ford20900 Oakwood Blvd313-271-1620thehenryford.org

DETROIT1515 Broadway Café1515 Broadway313-965-1515

Avalon International Bakery422 West Willis313-832-0008Avalon cafe at theHenry Ford Hospital2799 West Grand Blvdavalonbreads.net

Colors311 E Grand Blvd 313-496-1212colors-detroit.com

Corridor SausageEastern Market1801 Division Stcorridorsausage.com

Eastern Market2934 Russell St313-833-9300detroiteasternmarket.com

el Barzon3710 Junction St 313-894-2070

Mudgie’s Deli1300 Porter St 313-961-2000Mudgiesdeli.com

Rattlesnake Club300 River Place Dr313-567-4400rattlesnakeclub.com

Rocky Peanut CoSold at Eastern Market313-567-6871

Slows BAR B Q2138 Michigan Ave313-962-9828slowsbarbq.comSlows To Go4107 Cass Ave877-569-7246slowstogo.com

Whole FoodsOpening June5115 Mack Ave313-258-4552wholefoodsmarket.com

FARMINGTONJohn Cowley & Sons Pub and Coolhenry Restaurant33338 Grand River248-474-5941johncowleys.com

Farmington Farmers & Artisans MarketWalter E Sundquist Pavilion, Grand River Avenue at Grove Stdowntownfarmington.org

The Old Winery Farmers Market31505 Grand River Avetheoldwinerymarket.com

FLINTFlint Crepe Company 555 S Saginaw 810-354-5711

Table & Tap555 S Saginaw 810-691-3474

GRAND BLANCThe Weed Lady9225 Fenton Rd810-655-2723theweedlady.com

HENDERSONThomas Organic Creamery5005 W Allan Rd989-661-2354Thomasorganiccreamery.com

JACKSONSandhill Crane Vineyards4724 Walz Rd517-764-0679sandhillcranevineyards.com

LAKE ORIONWojo's559 S Lapeer Rd248-690-7435wojos.com

LANSINGFork in the Road Diner2010 W Saginaw St517-580-3556 Forkintheroaddiner.com

LINCOLN PARKCalder Dairy1020 Southfield Rd313-381-8858

LIVONIASweet Lorraine’s Restaurant17100 N Laural Park Dr734-953-7480sweetlorraines.com

MANCHESTEROld Pine [email protected]

MONROEErie Bread Company317 S Monroe St734-241-4644

NOVIToasted Oak27790 Novi Rd248-277-6000toastedoak.com

OAK PARKPeteet’s Famous Cheesecakes13835 Nine Mile Rd248-545- CAKEpeteetscheesecakes.com

ORTONVILLERegiani Dental101 South St Ortonville248-627-4934 regianidental.com

OXFORDVictoria’s Wine and Dine12 S Washington 248-969-3477victoriasdelights.com

Wojo's2570 Oakwood RdOrtonville248-627-6498wojos.com

PLYMOUTHCoffee Express Company47722 Clipper St800-466-9000coffeeexpressco.com

Espresso Elevado606 S Main St734-904-8323espressoelevado.com

ROCHESTER Brookshire at the Royal Park Hotel600 E University248-453-8732royalparkhotel.net

ROCHESTER HILLSWhole Foods2918 Walton Blvd248-371-1400wholefoodsmarket.com

ROYAL OAKCacao Tree Café204 West 4th St248-336-9043cacaotreecafe.com

Inn Season Cafe’500 East Fourth St248-547-7916theinnseasoncafe.com

Pure Food 2 U4303 Delemere Court248-549-5242purefood2u.com

Royal Oak Farmers' Market316 E 11 Mile Rd248-246-3276ci.royal-oak.mi.us

SNOVEREast River Organic Farm440 N Wheeler Rd810-672-9430eastriverorganic.com

SOUTHFIELDCulinary Studio29673 Northwestern Hwy248-353-2500myculinarystudio.com

Sweet Lorraine’s Restaurant29101 Greenfield Rd248-559-5985sweetlorraines.com

TRENTONChartreuse2837 W Jefferson734-671-3006 & 866-315-7832chartreuseltd.com

TROYWhole Foods2880 W Maple Rd248-649-9600wholefoodsmarket.com

WARRENButcher Boy 13869 Herbert586-779-0600butcherboyfoodproducts.com

WATERFORDDorsey Schools390 N. Telegraph Rd248-333-1814dorsey.edu

WEST BLOOMFIELDWhole Foods7350 Orchard Lake Rd248-538-4600wholefoodsmarket.com

WHITE LAKEThe Root Restaurant & Bar340 Town Center Blvd 248-698-2400 therootrestaurant.com

WHITMORE LAKEHarnois Farm9260 Scully Rd734-449-7172

YPSILANTIYpsilanti Food Co-Op312 North River St734-483-1520ypsifoodcoop.org


Resist the Usual!

1137 S. Adams Road • Birmingham, MI248-594-0505 • www.birminghamgreatharvest.comM – F: 7am – 6pm • Sat: 7am – 4pm • Sun: Closedwww.facebook.com/greatharvestbham

Our old-fashioned Great Harvest bakery in Birmingham is neighborhood focused and features made-from-scratch whole grain breads, legendary sweets, and more. We specialize in products made with fresh, pure, and simple ingredients like daily milled whole grains and Michigan honey.

Stop by anytime for a free slice of something hot out of the oven!

Sincerely,Kevin and Tina YanceyOwners, Great Harvest Birmingham, MI

from (urban) farm to fork in flint, mi

EspressoSeasonal menu Sweet & SavoryCrepes

27 Michigan Beers on tapEthically-sourced Barbeque

Classic Cocktails

All in one building: 555 S. Saginaw St.Downtown Flint, MI 48502

flintcrepe.com

Edible Communities is proud to present the Edible Recipe Guide. Covering local food-loving regions across North America, James Beard Award-winning Edible Communities has forever changed the way we think about sustainability and the importance of being connected to your local food community, wherever you live. In this delicious new app, we present the very best of Edible Communities recipes — a must-have collection of local, sustainable dishes that feature delectable meals to warm and wow, from luscious soups to divine desserts and everything in between, including tips and menus, Edible Radio podcasts, and links to all Edible Communities publications.

www.ediblecommunities.com

Purchase now to get the very best that Edible Communities and Organic Gardening have to offer.

Also included with your purchase of the app is a 6-issue, 1 year, subscription to Organic Gardening Magazine. See offer inside the app for details.

Ann Arbor3135 Washtenaw Ave.

(734) 975-4500

Ann Arbor – Cranbrook990 W. Eisenhower Pkwy.

(734) 997-7500

DetroitOpening June 5115 Mack Ave. (313) 258-4552

Rochester Hills2918 Walton Boulevard

(248) 371-1400

Troy2880 W. Maple Rd

(248) 649-9600

West Bloomfield7350 Orchard Lake Rd.

(248) 538-4600wholefoodsmarket.com

ediblewow spring 2013 no. 22

Documents

spring appeal

milk cans

edible vegetable ash

goat farms

michigan farms

spring recipesthe story

beautiful milk

ing goats milk producers