BEHIND THE DISH

Rad-ish Street Food

secret recipe: BEET TACOS

Beet Tacos

4 grilled corn tortillas 1 medium beet 1/4 cup minced onion Shredded lettuce Baja sauce Carrot hot sauce Served with lime wedge

Instructions

Medium chop your beets and boil for about 20 minutes or until fork tender. Chop onions and lettuce for toppings. Once beets are finished, drain and cook on skillet with a slab of vegan butter for a minute or so. Pan sear your tortillas and assemble adding salt and crack pepper to taste. Top with sauces and ENJOY!

Carrot Hot Sauce

2 carrots 1 tsp. vegan chicken base 1/4 cup chopped onions 1/2 small habanero

Instructions

Chop your peeled carrots, onion and minced habanero. Place in pot and add enough water to cover your veg. Once boiling add your Vegan chicken base and stir. Boil until carrots are fork tender. Add salt to taste then add to a high-speed blender until silky smooth.

Chef Ryan Moberly, Co-Owner

Baja Sauce

1 cup vegan mayo 1 rehydrated morita chili 3 juiced limes Fustini’s Garlic Oil 3 finely chopped cilantro 1 tbs chopped jalapeños

Instructions

Boil water and add your morita chili. Cover and let steam. Once soft and cooled take out seeds, stem and skin the rough chop. In a blender add all ingredients above until smooth. Add salt to taste.

Rad-ish Street Food

Located inside Stone Hound Brewing Company 3593 Bunker Hill Rd, Williamsburg

rad-ishstreetfood.com

The New York Restaurant offers eclectic cuisine in a comfortable setting, overlooking Little Traverse Bay’s waterfront featuring fine gourmet dining, a professional and attentive wait staff and talented bartenders.

Corner of Bay & State Streets in Downtown Harbor Springs

231-526-1904 • www.TheNewYork.com Opening daily at 5:00 p.m. with Darric from Folgarelli’s

winter wine

Winter is in full swing in beautiful Northern Michigan and with it, sipping on some wine made for the season seems perfect. With that in mind, you should try Vin Glogg from the Glunz Family Winery in Paso Robles, CA. The Glunz family has a long history in the wine and spirits industry creating this German inspired Vin Glogg. Made from half dry wine and half port blended with a mix of cardamon, cinnamon and orange peel, it is meant to be enjoyed warm. This is perfect to enjoy on a snowy day.

Speaking of Paso Robles, if you haven’t tried private label, it’s time to try Folgarelli’s

Paso Robles Cabernet.

We teamed up with Donati Family Vineyard, picking this wine because of its excellent flavor, great balance, and true varietal correctness. This cabernet sauvignon is a crowd pleaser with its full bodied texture, dark berry, and cocoa notes on the palate, and soft powdery tannins on the finish. We are very proud of this bottle of vino.

Cheers, Darric

Folgarelli’s Market & Wine Shop