Toasted Oak Grill & Market, Novi, MI

MOTOWN, NOT ONLY FAMOUS FOR THE MUSIC…..

We are VERY proud at TO this month! One of our crafted cocktails was featured in a national blog on

www.seriouseats.com

We try to feature as many local artisanal spirits and liqueurs as possible in our crafted cocktail program and the whiskey we use in our “Motown” cocktail is one of the very best! The “Motown” is a perfect symphony of old world meets “new old world” J

Featured Local Spirit:

Zeppelin Bend Straight Malt Whiskey from New Holland Artisan Distillery located in Holland, Michigan

The whiskey is distilled and aged in new American oak with a heavy char. Zeppelin Bend is 100% malt. It is aged for a minimum of 3 years and bottled at 90 proof.

Tasting Notes from the distillery:

Deep amber color. Aromas of buttery almond and honey. Slightly sweet, burnt caramel flavor then opens more complex toffee and clove. A warm lingering fade to spicy oak finishes. A straight single malt whiskey aged in classic American oak.

The recipe…….

• 2 ounces Zeppelin Bend Straight Whiskey
• 1 ounce Pimms No. 1
• 1/2 ounce Dumante Pistachio Liqueur
• 1/2 ounce Tawny Port
• Garnish: orange twist

Procedure…

In a mixing glass, stir together whiskey, Pimms, Dumante, and Tawny Port with ice until well chilled, about 20 seconds. Strain into an ice-filled rocks glass. Garnish with orange twist.

Bartenders tip….. If you can’t get your hands on the Dumante, try subbing a quality Amaretto.

Mercat a la Planxa, Chicago, IL

“Executive Sous Chef Louis Goral talks Tapas”

An American Chef in Spain

Tapas… Small plates are becoming a common occurrence in today’s culinary society. The American diner, like most, is not satisfied with just one offering. We want to indulge in many different flavors, textures and varieties. It is by this reason that small plates are becoming so popular in many large American outlets. They play up to our sense of excess because we as Americans want everything, now!

Many have different ideas as to how the style of tapas dining developed in Spain, but no one can deny the fantastic end result. Small plates are prevalent throughout the entirety of Spain. You cannot order a drink in any bar in Spain without receiving a small plate of olives, charcuterie, cheese or nuts. It is unfit for any establishment to not offer food with drink! This is very different than our American sensibilities to keep restaurants on one side, and drinking establishments on the other. In Spain, there is no line between booze and food, both walk congruent lines together as part of a rich culinary driven culture.

So, in Spain, my first reactions were to delicious plates of jamon iberico de bellota (Spanish prosciutto cured from the famous “pata negra” black hoofed pig fed mainly acorns), Truita de Patata (Spanish omelet with Potatoes) and Pulpo de Gallega (Spanish Octopus with sweet paprika, garlic and lemon). These amazing dishes are given as currency for setting foot in a cantina and ordering a drink! Amazing ingredients, treated with love; this is the mantra of the Spanish people. They want you to eat well, drink well and have a good time.

At Mercat a la Planxa we strive everyday to bring this mantra to the culinary public in the Chicagoland area. We offer all our plates in this traditional “tapas” style, meant to be shared by friends over amazing craft cocktails, wines and beer. In our restaurant you can find the traditional jamon iberico de bellota, truita and pulpo gallega as well as many other Spanish tapas that follow the innovation and creativity of Iron Chef Jose Garces and our team. We strive everyday to provide a unique yet traditional Spanish dining experience to the people of Chicago, and after my time in Spain I am very pleased to say that we follow this example of culinary excellence.

Louis Goral

Executive Sous Chef

Mercat a la Planxa and The Blackstone Hotel

Photo details: Pulpo de Gallega, from a restaurant in Jerez, Spain called ‘La Cruz Blanca.’

Show your appreciation to mom this Mother’s Day, May 12^th, by treating her to Braddock’s Mother’s Day brunch. All moms will feel loved and honored with the gift of this delicious brunch including an Omelet and Belgian Waffle Station, Carving Station, Hot Buffet, and a Variety of Assorted Desserts. Enjoy this specially crafted menu by the culinary team at Braddock’s. Make this Mother’s Day a gift to remember by taking mom out of her kitchen.

To see a full list of each station’s selection, visit facebook.com/braddocks.american.brasserie and pursue the menu in our wall photos section.

Urban Farmer, Portland’s Steakhouse, Portland, OR

With spring starting unseasonably warm, Pastry Chef Carrie Merrill can’t wait for strawberry season. She’s been using a Californian varietal to perfect her shortcake and ice cream recipes and has settled on a nice balance of vanilla, cream, and sweet strawberry syrup. However, Oregon strawberries are one of the state’s oldest and best loved agricultural crops and Chef Carrie wouldn’t dream of using anything but the best. If apple pie is the icon of the good life for America, then strawberry shortcake highlights the heritage of Oregonians. It wouldn’t be summer in Oregon without a bowl of red, ripe strawberries or the luscious dessert of strawberry shortcake. Our climate includes lots of rain, cool nights and warm sunny days. These conditions are perfect for growing the sweetest strawberries as the berries stay on the vine and ripen slowly, allowing the sugars to increase before harvest.

Look for this perfect local dessert to hit our menu as the warm weather continues!

Departure Restaurant + Lounge, Portland, OR

Spring has arrived in Portland and with the warm weather comes Chef de Cuisine Gregory’s latest menu change. Don’t worry, we’ve still got all of your favorites like the pork belly and brussels sprouts, but Chef has expanded his vegan and gluten-free options while bolstering his paleo inspired meals. True to his own health and tastes, Gregory’s dishes are always Asian influenced with fresh, bold flavors such as the new kale and radish salad with pistachio and wild ginger. Local rhubarb has found its way into the menu as well as a sweet and sour component to gorgeous spring salmon. Also keep an eye on the rotating sushi menu that now features equal amounts of vegan and pescatarian rolls. All in all it’s an exciting time to visit Departure – our decks are open, the sun is shining, and new, exciting flavors are pouring out of our kitchen. And make sure to stop by the bar on your way outside and ask Chino about new craft cocktails on the way…

The Original Dinerant, Portland, OR

THE BURGER

This month is National Burger Month, and if you know us, you know that we know burgers.

We’ve got your standard hand-shaped half-pounders formed with single-cow ground beef from Scio’s Highland Oak Farm, which we’ll dress up for you with a variety of cheeses and fixins.

We’ve got the gravy-covered Brunch Burger for the breakfast crowd and our statuesque Deluxe Burger for the supper crowd.

We’ve got Draper Valley Chicken Cobb Burgers, Turkey Burgers, Gluten-Free Chickpea and Quinoa Veggie Burgers and Happy Hour Donut Burger Sliders.

What you may not know is that we also have Happy Hour Fried Chicken Donut Burger Sliders.

That means Fried Chicken instead of Beef and Cheese, and rather than dressing our housemade donuts with your standard glaze, we frost these with a sweet, spicy, honey, lemon and chile glaze.

Eight Burgers. Six Cheeses. Seemingly infinite toppings, including fried eggs and extra patties. Celebrating Burger Month is easy. Choosing which burger to celebrate is hard.

Kachina Southwestern Grill, Westminster, CO

Patio Season is Here!

Kachina kicked off the beginning of patio season with our Spring Planting Moon Party on Friday, April 26^th. We celebrated with live music by Chicha, hands on seed planting with the kids, and a special seed menu. Replacing our Chef & Butcher features menu for the weekend, 10% of our seed menu sales were donated to the Jessica Ridgeway Memorial Park Fund. This initiative is close to our hearts in the Westminster community and we loved being able to contribute.

The seed menu featured a variety of offerings, all highlighting various nutritious seeds such as flax, sunflower and chia seeds. Chef Jeff explains, “seeds were a core part of the Native American diet because they are a nutritional powerhouse”.  Featuring chia seeds, a fan favorite from the menu was the Organic Greens with chia seed vinaigrette, watermelon radish and candied sunflower seeds.

Thanks to everyone who joined us and cheers to a beautiful and lively patio season ahead of us!

The Corner Office Restaurant + Martini Bar, Denver, CO

Hats, plaid, and lots of dancing!

The Corner Office had one killer Derby after party.  With lines out both doors and people packed shoulder to shoulder, people came out to celebrate the derby festivities.  This year was even bigger than last!  With the help of Grey Goose, TCO had one of the best after parties of the day.  Photo booth front and center for guest to take pictures and some even got photo bombed by a horse.  Drink specials started early and continued well into the night.  Dancing kicked off right after the Derby and didn’t stop till hours after!  Never have we seen so much fun in TCO!  Sad you missed out of this?  Mark your calendars for next year, as we will sure be doing this one again!

Second Home Kitchen + Bar, Denver, CO

New Season, New Spaces

Despite the continued threat of snow…  (I suppose we shouldn’t be surprised, we do live in Denver) we are embracing all of our favorite things about spring.  Warmer evenings and cocktails on the patio are no longer just a distant memory. They are happening!!! With the construction on the patios and terrace finished, we are finally able to get the most out of our outdoor spaces. So… whether you’re dreaming of happy hour bites around the fire pit or a lively Wednesday night party with 400 of your closest friends, it’s no longer a dream. Visit http://secondhomedenver.com/cherry-creek-events for the latest patio event details or come down for a cocktail and see for yourself!

Spring is in the air, and the Departure Bloody Mary is Back!

Just in time for our first Mother’s Day Brunch, we have resurrected one of our most popular brunch libations from last summer – the signature Departure Bloody Mary.  This “Mary” is not for sissies!  Combining Thai chili infused vodka, hoisin, soy, samba deleck and siracha, our favorite barkeep Billy Poplarchick created this Departure original with rave reviews last summer. This sipper is topped off with a pork belly salt with orange peel, sesame seed and chili powder made by our very own Chef Gregory.  The combination of Asian flavors mixed with traditional elements of this storied cocktail make it bloody time for brunch at Departure. Check out the Departure Bloody Mary and our Mother’s Day Brunch May 12^th!