edibleWOW Spring 2013 No. 22

edible WOW TM

The story on local food in Southeast Michigan

The Potato Patch Mayor

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No. 22 Spring 2013

l Local Hero Awards Member of Edible Communities

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Spring Recipes

Locally grown fine-dining since 1988.

SE RVING S UGGES TIONS Excellent with dates, walnuts & honey Broil with roasted red peppers & drizzle in olive oil Incredible with roasted beets & sprouts

Modeled after the much beloved cheeses from the Loire river in France and inspired by the beautiful 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.

Over the last few years we have found two outstanding 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 receive our milk in milk cans to preserve the quality and character of the milk.

37 2 3 P LAZA DR. AN N ARB OR, M I 4 8 1 0 8 (7 34 ) 9 2 9 -05 00 ZI NG ERM AN SC REA M E RY.COM

Farming with integrity

1-2-3

OUR GOAT FARMS

Starting in April:

Taste what’s new. savor the classics.

Buy 1, get 10% OFF Buy 2, get 20% OFF Buy 3 or more, get 30% OFF Our 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!

Compassionately raised using natural and organic methods.

2013 Balsamic Blowout SALE ‘til Mar 31st

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

100% grass fed beef, certified organic fed pork, pastured lamb and chicken.

Taste the “difference” a pasture can make.

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

www.oldpinefarm.com

Land sustains our farms and farmers.

You Can Help Protect the Land We All Treasure.

Support Our Spring Appeal.

Donate Today.

2 EDIBLE WOW SPRING 2013

EDIBLE WOW SPRING 2013 3

food for thought

edible WOW Publishers Kate & Robb Harper Executive Editor Chris Hardman Food Editor Pam Aughe, R.D.

F

or 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 nonprofit 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 Hardman Executive Editor edibleWOW Magazine

Layout and Design Susanne Dudzik Copy Editor Doug Adrianson Web Manager Jessie Harper Writers Cara Catallo l Jody Helme-Day Nina Misuraca Ignaczak l Annette Kingsbury Photographers Lisa Dunlap l Amy Sacka RECIPE ContributORS Pam Aughe R.D. l Monique Deschaine Dave Mancini l Chef Jamie Miller Chef James Rigato l Linda Shannon Executive Chef Michael Trombly Subscriptions Julie Blom Intern John McKenna Advertising Sales Nancy Faralisz: nancy@ediblewow.com Robb Harper: robb@ediblewow.com Contact Us edibleWOW P.O. Box 257, Birmingham, MI 48012 248-731-7578 Editorial Information

To write to the editor or to submit an article query, write to the address above or, for the quickest response, email editor@ediblewow.com. edibleWOW is published quarterly by edibleWOW LLC. All rights reserved. Subscription rate is $28.

2011 James Beard Foundation Publication of the Year

No part of this publication may be reprinted or used in any way without written permission of the publisher. © 2013 Every effort 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% postconsumer waste) paper. All inks used contain a percentage of soy base. Our printer meets or exceeds all federal Resource Conservation Recovery Act (RCRA) Standards.

4 EDIBLE WOW SPRING 2013

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.

Take it Forward.™

Discover recipes from our historical archives.

Try them and rate them at thehenryford.org/food

We deliver edibleWOW

32146THFedibleWOW_APPROVED.indd 1

2/25/13 6:08 PM

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

Choose one non-profit and we will donate 25% of the subscription price: o Baldwin Center

o Forgotten Harvest

o Food System Economic Partnership

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From:_____________________________________________________________ Name_______________________________________________________________ Address:_____________________________________________________________ City:_________________________________State:________Zip:_______________ Email:(optional):__________________________________________________________ Or subscribe online at www.ediblewow.com. For more information call 248-731-7578 or email info@ediblewow.com

edible WOW

spring 2013

April, May, June

Features 10

Local Hero Awards

11

To the Tooth

38

The Potato Patch Mayor

Departments 8

Notable Edibles

18

In the Spotlight

21 Feeding the Community

Cover photo, Panna cotta from Due Venti by Lisa Dunlap Content page by Kate Harper 6 EDIBLE WOW SPRING 2013

28

Farm to Plate

32

Cooking Fresh

34

In the Kitchen EDIBLE WOW SPRING 2013 7

notable edibles

Charcuterie Comes to Town Charcuterie—the branch of cooking devoted 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 produce.

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.

8 EDIBLE WOW SPRING 2013

By June 2012, they had moved to their current location on Division Street in Eastern Market.

Corridor Sausage produces 12 types of sausage, plus a duck rillette and country terrine on a regular basis, with a few rotating seasonal offerings.

All the meat used in their products is hormoneand 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 disconnect 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’ markets, several area restaurants such as the Local Kitchen and Bar in Ferndale and the Brooklyn Street Local in Detroit, and out-ofstate 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

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

charcuterie they will be producing soon in their new space.

This year will see a push to expand into the wholesale market in local grocery 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 Detroit is apparent in their enthusiasm and

Two Women and a Cow Fudge 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 enlisted the help of assistant Terrie Taszarek to plan and launch an entirely new fudge-making venture for the 67-yearold 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 success, 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 batches in a two-hour process, during which butter, milk and sugar are mixed together into a cauldron-like kettle with ingredients such as chocolate, peanut butter, maple syrup, eggnog or mint. The result creates an overwhelmingly sweet, mouthwatering aroma.

Once optimum consistency is reached, the kettle is tipped and the mixture poured for mixing and packaging. Unlike Mackinac Island’s marble-slab fudge, Calder’s fudge is poured in precise quantities directly 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 allow visitors to see the fudge being made.

Noble is planning to launch the new attraction in the spring.

Calder Dairy is well known by food lovers in Southeast Michigan for its line of fresh, hormone-free milk, cream, butter, 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 resembling 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 Ignaczak Calder Dairy: 1020 Southfield Rd., Lincoln Park; 313-381-8858 The Farm: 9334 Finzel Rd., Carleton;734-654-2622; CalderDairy.com

EDIBLE WOW SPRING 2013 9

Royal Oak Farmers Market

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

Live Local—Shop Local—Eat Local!

Farm: Tantré Farm

Open All Year Round!

FRIDAYS Farmers, 7am to 1pm May thru December & Flea and Specialty Food Vendors 10am to 4pm January thru May

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 sustainable farming philosophy ensures that the land will continue to produce delicious food for years to come. Tantrefarm.com

Restaurant: The Eagle Tavern, Greenfield Village

Beverage Artisan: Mighty Good Coffee

Located inside the 19th-century history attraction Greenfield Village, the Eagle Tavern gives diners an authentic Old World experience. 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

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

SATURDAYS Farm & Specialty Foods 7am-1pm SUNDAYS Antiques & Collectibles 8am to 3pm Plus much more…Monthly Food Truck Rally Come check out our Friday Dealer Auctions!

Visit us on Facebook for more information The Royal Oak Farmers Market opened as a truck market, at the corner of 4th and Troy streets, on October 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.

www.ci.royal-oak.mi.us/farmersmkt

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248-246-3276

Located 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.

10 EDIBLE WOW SPRING 2013

Food Shop: People’s Food Co-op

Nonprofit: The Henry Ford/Greenfield Village

Once again, our readers have chosen this Ann Arbor landmark as a Local Hero. For more than 40 years, this grocery store has supported 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/

For the second year in a row, our readers have selected “America’s greatest history attraction” as a Local Hero. In addition to its historical 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 ingredients as possible. HFMGV.com EDIBLE WOW SPRING 2013 11

Tooth To the

Al Dente rolls out pasta you can sink your teeth into

By Cara Catallo Photos by Lisa Dunlap

“L

ife 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 mechanical 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 De12 EDIBLE WOW SPRING 2013

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 pastas 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 wholewheat 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.

Cara Catallo is a frequent contributor to edibleWOW. EDIBLE WOW SPRING 2013 13

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 2 8 ½ 2 1 4 1 ¼

pound baby spinach leaves tablespoons olive oil, divided ounces button mushrooms, sliced teaspoon dried thyme leaves tablespoons dry white wine (10-ounce) bag Al Dente BonaChia Fettuccine large eggs teaspoon kosher salt, divided 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.

“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 linguine, 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 AlDentePasta.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 greattasting pasta. They don’t have to be a trained chef.” eW Al Dente: 9815 Main St., Whitmore Lake; 734-449-8522; AlDentePasta.com

14 EDIBLE WOW SPRING 2013

Provides Fun

in Satisfying Sustaining Energy A principled natural food company.

300+ foods and 1,100+ free recipes edenfoods.com | 888-424-3336 © 2013 Eden Foods 06519

EDIBLE WOW SPRING 2013 15

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

Brunch Please join us for our first annual Pop Up Brunch

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

to benefit The Down Syndrome Guild of Southeast Michigan.

248-625-1399)

Our gracious hosts at The Birdfeeder welcome you to their

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

beautiful new atrium and outdoor oasis.

Come celebrate all things local!

Guild of Southeast MI, adult strolling brunch, signature cocktails, shopping, gardening tips, prizes, and great fun!)

Tickets must be purchased in advance by May 1st Purchase tickets @ dsgsemi.org or call (248) 556-5341

ut Check O

Bridge Lake 16 EDIBLE WOW SPRING 2013

the Fun CAKE BACON PAN ! lip Animated C

EDIBLE WOW SPRING 2013 17

in the spotlight

Spinach Discover One 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.

Taste Fresh 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.

Fortify Spinach 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.

Preserve Purchase or pick vibrant, crisp spinach leaves that are not yellowed 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 preparation 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.

Split Pea, Spinach and Wild Michigan Ramp Soup

Spinach Risotto Cakes with Walnut Crust

Chef James Rigato, The Root Restaurant & Bar, White Lake

Sandhill Crane Vineyards, Jackson

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 Ramps 2 cups white distilled vinegar 2 tablespoon kosher salt 1 tablespoon sugar 1 teaspoon turmeric Juice of 1 whole lemon 1 clove garlic, smashed Pinch of black pepper Stem and bulbs of ramp greens Soup ¼ cup olive oil 2 medium onions, diced 2 stalks celery, diced 8 cloves garlic, minced 2 pounds dried split peas, rinsed 4 quarts chicken stock 4 cups packed fresh spinach leaves 4 cups tightly packed ramp greens 3 cups diced locally smoked ham Freshly ground black pepper Juice 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; simmer 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.

6 cups vegetable broth 3 tablespoons extra-virgin olive oil, divided 1 medium onion, finely chopped 1½ cups aborio rice ¾ cup Sandhill Crane Vineyards Chanson white wine 4 cups chopped spinach leaves ½ cup grated Parmesan cheese, plus more for garnish ¼ teaspoon kosher salt ⅛ teaspoon finely ground black pepper 2 large eggs 2 cups fresh breadcrumbs ⅔ 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.

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.

Salad 2 small beets, stems trimmed and scrubbed 1 teaspoon olive oil ¼ pound bacon, diced ½ pound baby spinach leaves ¼ pound arugula leaves 1 pound asparagus, ends trimmed 1 small Bermuda onion, thinly sliced 1 whole orange, segmented with juice reserved ½ cup pecans, toasted ¼ cup crumbled blue cheese Vinaigrette 4 tablespoons balsamic vinegar 2 tablespoons honey 1 tablespoon whole-grain mustard 2 tablespoons reserved orange juice 5 whole basil leaves, thinly sliced ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 2 tablespoons olive oil 2 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 minutes 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, reserve 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

18 EDIBLE WOW SPRING 2013

EDIBLE WOW SPRING 2013 19

feeding the community

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

By Nina Misuraca Ignaczak Photos by Amy Sacka

H

elping other people seems to be built into Dave Mancini’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.

20 EDIBLE WOW SPRING 2013

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 EDIBLE WOW SPRING 2013 21

It just strengthens my resolve to bring people down here.”

I’m never leaving the city.

22 EDIBLE WOW SPRING 2013

his own success to support up-and-coming Detroit food entrepreneurs 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 collaborates 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 cannoli 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 ZingTrain 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 therapy 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 landscape 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.” eW

Top right photo: Dave Mancini

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

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

EDIBLE WOW SPRING 2013 23

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

Rewarding Crespelle with Spinach-Sunflower Sprout Pesto (Crespelle Con Pesto di Spinachi e Girasole) Dave Mancini, Supino Pizzeria Crespelles are the Italian equivalent to crepes. When fresh pasta is not available for lasagna or manicotti, crespelles are often used.

Crespelle 1½ cups whole milk 6 large eggs 6 tablespoons butter, melted and cooled 1½ cups all-purpose flour ½ teaspoon sea salt 6 grinds cracked black pepper

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,

24 EDIBLE WOW SPRING 2013

Pesto ¾ cup sunflower sprouts, plus extra for garnish ½ cup packed fresh spinach ¼ cup sunflower seeds 4 cloves garlic, peeled ½ cup grated Pecorino Romano ½ cup extravirgin olive oil ½ teaspoon sea salt 6 grinds cracked black pepper 2 tablespoons fresh lemon juice

Filling 1 pound ricotta cheese 2 tablespoon grated Pecorino Romano 1 large egg, lightly beaten ½ cup spinach-sunflower pesto

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 refrigerator. 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.

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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

drinks organic water, lullubies sung to them

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.

free range, no hormones nor antibiotics used

home schooled, listens to NPR & WCBN

Healthy Smiles

Don't Bleed

feathers fluffed regularly EDIBLE WOW SPRING 2013 27

This is Tilian Where 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 marriage 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, cofounder of Selma Café, applied for and received a USDA Conservation 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 Partnership (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. Moghtader 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 experienced practitioner or mentor.

28 EDIBLE WOW SPRING 2013

Photograph by: Lisa Dunlap

farm to plate

“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 Preservation 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.

Cara Catallo is a frequent contributor to edibleWOW. EDIBLE WOW SPRING 2013 29

Raymond Grew, the recently our business,” she says. retired chair of the township’s Bill Bass of Honest Eats Farm farmland board, remembers is in his second and final year the initial discussions about the of the program. Tilian proopen-space property donated vided Bass an opportunity to by the developer. He said they start his farm business sooner thought it would be wonderful than he could have otherwise. to have local people producing After finishing his student for local markets. “That seemed organic farm training, Bass to us to be the future,” Grew had the skills to start his own says. “It’s taken off. It’s really farm, just not the land, equipthrilling to see.” ment and finances. “It would While McCabe calls Grew a have taken me several years to visionary about the space from build up what I would need to Jill & Nate Lada with Jeff McCabe the beginning, Tilian’s future get out on my own,” says Bass. now will likely include the vision of the new farm development To honor his tag line—“Making eating well easy”—Bass delivers program manager Devin Foote, who is also urban farms operation his CSA produce and feeds himself on the gratitude. “Everybody manager at the Greening of Detroit. Paid by FSEP through a grant, was always so happy to see me,” Bass says. “That was uplifting in the Foote will provide continuity, technical assistance and mentorship middle of the summer, when you’re hot and tired… that reinforceas he oversees both the incubator farm and the residency farm proment on the weekly basis really keeps it going.” gram.

“I wouldn’t do it if I didn’t love it,” Bass says. “This is my dream.

Moghtader also hopes Foote will begin a program that provides This is something I’ve always wanted to do since I was a little kid.” In even greater mentorship by linking participants with area farmers. addition to the Ladas and Bass, Tilian has helped make that dream “We want to broaden the base of support for these new farmers. come true for two other farms Bending Sickle, now based in StockStarting a new business is difficult,” Moghtader says. bridge, and Seeley Farm in Ann Arbor.

He and McCabe both talk about the possibility of expanding the That’s music to the ears of locavores who want to attract farmlength of time farmers can stay in the incubator program beyond the ers to the area and to encourage others to embrace local organic current two years, but probably not more than four. “It’s a big deal to agriculture by supporting Tilian, by buying at farmers’ markets and relocate a farm business,” Moghtader says. by ultimately rethinking food priorities.

Barry Lonik was instrumental in helping Nate and Jill Lada of Both McCabe and Moghtader hope Tilian will become part of Green Things Farm, one of the original incubator farms, do just that. a greater system to help new farmers better navigate the trials and Longtime investors wanted to sell farmland around the corner from tribulations of getting started, even to the point of creating a model Tilian and decided to sell the development rights if Lonik helped where new farmers can plan with bankers and suppliers. find a buyer. “So we put out the call to the broader network: Here’s “Those are the main barriers farmers face,” Moghtader says. And land that’s available, 64 acres right outside of Ann Arbor. It’s $3,000 lowering those barriers helps increase the likelihood that these new an acre instead of $8,000,” Lonik says. farm businesses will be successful. “I think in two years things have The Ladas bought the property in May. “That’s a model for us gone a long way. This third year will see a kind of increased smoothtoo,” says Lonik, pointing out that the area retained two young farmness in conformity.” ers who have a 65-member CSA and sell at the Ann Arbor Farm This is all part of building a solid food system, says McCabe. ers’ Market and Cobblestone Farmers’ Market, as well as to select “That’s what I think we can do as a food movement, and people restaurants. who want to invest in it. It’s hard enough for them to be the farmer.

“Tilian’s the reason we’ve been able to stay in Ann Arbor,” says Jill As investors, as advocates, as agitators, we can come together to Lada, explaining that they initially looked for about 30 acres because make the models for these Michigan young farmers,” McCabe says. that was all they thought they could afford. “It took a long time to “Each of us votes with our wallet for what kind of food system exists find the right place. We probably wouldn’t have known about it in the world.” eW without Barry and then the development rights brought it down to Tilian Farm Development Center: 4400 Pontiac Trail, Ann Arbor; agricultural value, which is substantially less.” Approaching the first tiliancenter.org 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 30 EDIBLE WOW SPRING 2013

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cooking fresh

Peaceful Bliss Herbal Muffins

Spring D

espite 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.

Spring

Limited Stored Produce

Asparagus Chicory Dandelion greens Edible flowers (pansy, snapdragon, geranium) Fava beans, immature Fiddleheads Greens (chard, lettuce, spinach) Green garlic Herbs Horseradish root Maple syrup Mushrooms, wild and cultivated Ramps (wild leeks) Rhubarb Strawberries

Apples Beets Carrots Garlic Onions Rutabagas Turnips White potatoes Hard-skinned winter squash

Linda Shannon, owner, Chartreuse Organic Tea, Trenton

Pam Aughe, R.D.

Spinach Gnocchi Pam Aughe, R.D., food editor, edibleWOW Magazine 1½ cup prepared mashed potato, cooled 1 large egg ½ teaspoon sea salt ⅓ cup cooked spinach, very finely chopped 2 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.

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 Bread 1 tablespoon Peaceful Bliss Blend Chartreuse Organic Tea 1 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.

Asparagus Pie Executive Chef Mike Trombley, The Henry Ford, Dearborn

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.

The Henry Ford sources a large percentage of its food products from family farms and local producers. It is committed to and collaborates with the local Southeast Michigan food community.

1 1 4 1 2 1 ½ ⅛ 1

tablespoon butter pound asparagus, sliced into ½-inch pieces large eggs, lightly beaten cup sour cream tablespoons grated Parmesan cheese pinch freshly ground nutmeg teaspoon kosher salt teaspoon finely ground black pepper (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.

32 EDIBLE WOW SPRING 2013

EDIBLE WOW SPRING 2013 33

in the kitchen

Young Chefs, Old Ways at

Due Venti

By Annette Kingsbury Photos by Lisa Dunlap

N

icole and David Seals opened their colorful, 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 oldfashioned 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.”

34 EDIBLE WOW SPRING 2013

Both have worked in restaurants since they were teenagers, starting 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

EDIBLE WOW SPRING 2013 35

36 EDIBLE WOW SPRING 2013

the town needed an Italian restaurant. That tied nicely into Nicole’s heritage. “We started researching the area where my grandma’s family was from,” she says. “We had been accustomed to her cooking.

We thought we could introduce the Detroit area to something different.”

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 cooking 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 pastaheavy,” Nicole says. “As a chef it’s a lot of fun.”

The short but interesting menu changes seasonally. Winter’s offerings included five appetizers (among them their signature cauliflower 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 wildcaught 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; honeycomb 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 dining. “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.” eW

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

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

EDIBLE WOW SPRING 2013 37

Library of Congress, Prints & Photographs Division, Detroit Publishing Company Collection, [reproduction number, LC-D4-40050]

The

Potato Patch Mayor Detroit’s original urban farmer

By Annette Kingsbury

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 financial 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; eventually, 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, utilities 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:

Photo property of Detroit News Mayor Pingree turning sod for the grand boulevard that was to become Grand Blvd.

38 EDIBLE WOW SPRING 2013

Photo from The Detroit News Archives

In

“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 common 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 estimates 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 commission, and a large sum will thus be saved to the taxpayers.”

That first year, in addition to potatoes, families planted beans, turnips, beets, corn, cabbage, squash and pumpkins, radishes, lettuce, cucumbers and other small vegetables. For several years, Pingree EDIBLE WOW SPRING 2013 39

"Hazen S. Pingree is one of the most unique figures in public life." 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 resolution 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.” eW Annette Kingsbury is a freelance writer and regular contributor to edibleWOW.

The Finest Gourmet Meats

TURTLE

13869 Herbert Warren, MI 48089 (586) 779-0600 Say Yes to Michigan Made

BACON, HAMS & SAUSAGE

40 EDIBLE WOW SPRING 2013

www.butcherboyfoodproducts.com EDIBLE WOW SPRING 2013 41

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.

FORD FIELD TUESDAY, MAY 7, 2013 General Tickets $150 Each 7:30 PM For details and to purchase tickets, visit detroitlions.com/tasteofthelions

42  EDIBLE WOW SPRING 2013

EDIBLE WOW SPRING 2013  43

edible WOW Diner's Guide Listing 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.

Slows Bar-B-Q

2132 Michigan Ave, 313-962-9828; slowsbarbq.com The 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 Go

Ann Arbor Jolly Pumpkin Café and Brewery

311 S Main St, 734-913-2730; jollypumpkin.com Jolly Pumpkin Café and Brewery is committed to sourcing from and supporting the local agricultural community and small sustainable 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 Club

Bloomfield Hills Northern Lakes Seafood Company

39495 Woodward Ave, 248-646-7900 theepicureangroup.com Executive 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.

207 S Main St, 734-214-0400; theravensclub.com At The Ravens Club we focus our culinary program on heirloom 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.

Detroit

Zingerman’s Delicatessen

Colors

422 Detroit St, 734-663-3354 zingermansdeli.com Zingerman'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 Roadhouse

2501 Jackson Rd, 734-663-3663 zingermansroadhouse.com Zingerman'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.

Birmingham Peabody’s

34965 Woodward Ave, 248-644-5222 Peabodysrestaurant.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.com At Commonwealth our goal is to serve local, organic and seasonal 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.

44 EDIBLE WOW SPRING 2013

1515 Broadway Café

1515 Broadway, 313-965-1515 One of the most captivating spots in the city of Detroit, located in the historical theatre district, 1515 Broadway offers an array of freshly made soups, sandwiches and salads—all with a regional touch. Every effort is made to source all products from local farmers and producers. Buy Local. Support local.

311 E Grand Blvd, 313-496-1212; colors-detroit.com We are a full service restaurant that provides training for underserved 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 Barzon

3710 Junction St, 313-894-2070 Our 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 Deli

1300 Porter St, 313-961-2000; Mudgiesdeli.com We 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 Club

300 River Place Dr, 313-567-4400 rattlesnakedetroit.com Locally 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.

4107 Cass Ave, 87-SLOWS2GO; slowstogow.com Slows 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 commissary 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.

Farmington John Cowley and Sons Restaurant and Irish Pub

33338 Grand River Ave, 248-474-594; JohnCowleys.com Culinary Institute of America trained husband and wife team, chefs Brendan and Amy Cowley present creative, delicious 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!

Flint Flint Crepe Company

555 S Saginaw, 810-354-5711 Made-from-scratch savory and sweet crepes with locallysourced 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, 810-691-3474 Table 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.

Lansing Fork in the Road Diner

2010 W Saginaw St, 517-580-3556 Forkintheroaddiner.com We 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 Bar

Novi Toasted Oak

27790 Novi Rd, 248-277-6000; toastedoak.com Toasted Oak Grill & Market serves delicious American 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.

Oxford Victoria’s Wine and Dine

12 S Washington, 248-969-3477; victoriasdelights.com Victoria'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.

Rochester Brookshire at the Royal Park Hotel

600 E University, 248-453-8732; royalparkhotel.net The 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 Oak Cacao Tree Cafe

204 W 4th St, 248-336-9043; cacaotreecafe.com An 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 sustainability 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 Café

500 E Fourth St, 248-547-7916; theinnseasoncafe.com The 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 Lake The Root Restaurant & Bar

340 Town Center Blvd, 248-698-2400; therootrestaurant.com 2012 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.

29101 Greenfield Rd, Southfield; 248-559-5985 and In the Livonia Marriot Hotel; 17100 N Laurel Park Dr, Livonia; 734-953-7480; SweetLorraines.com Chef 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.

EDIBLE WOW SPRING 2013 45

LOCAL MARKETPLACE

Support your neigborhood business

LOCAL MARKETPLACE

Support your neigborhood business

ecoChic

landscape design

Modern Gardens Working with Nature

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

Natural Lakescaping Reduced Watering Strategies Group Presentations & Talks

www.ecochiclandscape.com l 248-978-2300 design@ecochiclandscape.com http://blog.ecochiclandscape.com “The Ecoiste”

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EDIBLE WOW SPRING 2013 47

ADVERTISERS' DIRECTORY

Support your neigborhood business

Dear 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. ANN ARBOR Arbor Brewing Company 114 East Washington 734-213-1393 arborbrewing.com Jolly Pumpkin Café & Brewery 311 S Main St 734-913-2730 jollypumpkin.com Legacy Land Conservancy 1100 N Main St 734-302-5263 legacylandconcervancy.org Mighty Good Coffee 217 N Main St 734-222-4514 mightygoodcoffee.com Orion Automotive Services 3340 W Liberty Rd 734-995-3188 oriona2.com People’s Food Co Op 216 N Fourth Ave 734-994-9174 peoplesfood.coop The Ravens Club 207 S Main St 734-214-0400 theravensclub.com Whole Foods 3135 Washtenaw Ave 734-975-4500 and 990 W Eisenhower 734-997-7500 wholefoodsmarket.com Zingerman’s Delicatessen 422 Detroit St 734-663-3354 zingermansdeli.com Zingerman’s Creamery 3723 Plaza Dr 734-929-0500 zingermanscreamery.com Zingerman's Roadhouse 2501 Jackson Ave 734-663-3663 zingermansroadhouse.com Zingerman’s Zingtrain 734-930-1919 zingtrain.com BIRMINGHAM Commonwealth Café 300 Hamilton Row 248-792-9766 gocommonwealth.com Great Harvest Bread Co 1137 S Adams Rd 248-594-0505 birminghamgreatharvest.com

48 EDIBLE WOW SPRING 2013

Mills Pharmacy Apothecary 1744 W Maple Rd 248-644-5060 millspharmacy.com

Colors 311 E Grand Blvd 313-496-1212 colors-detroit.com

Peabody’s 34965 Woodward Ave 248-644-5222 peabodysrestaurant.com

Corridor Sausage Eastern Market 1801 Division St corridorsausage.com

BLOOMFIELD HILLS Northern Lakes Seafood Company 39495 Woodward Ave 248-646-7900 theepicureangroup.com

Eastern Market 2934 Russell St 313-833-9300 detroiteasternmarket.com

CARLETON Calder Farm 9334 Finzel Rd 734-654-2622 calderdairy.com CLARKSTON Bonnie & Clyde 7150 N Main St 248-625-9007 bonnieandclydeonline.com Essence On Main 4 S Main St 248-942-4949 essenceonmain.com The Birdfeeder and Clarkston Flower Shoppe 7150 N Main St 248-625-1399 Neiman’s Family Market Opening Spring 2013 Dixie Highway and White Lake Road neimansfamilymarket.com CLINTON Eden foods 701 Tecumseh Rd 517-456-7424 edenfoods.com Davison Wojo's 7360 E Court St 810-658-9221 wojos.com DEARBORN The Henry Ford 20900 Oakwood Blvd 313-271-1620 thehenryford.org DETROIT 1515 Broadway Café 1515 Broadway 313-965-1515 Avalon International Bakery 422 West Willis 313-832-0008 Avalon cafe at the Henry Ford Hospital 2799 West Grand Blvd avalonbreads.net

el Barzon 3710 Junction St 313-894-2070 Mudgie’s Deli 1300 Porter St 313-961-2000 Mudgiesdeli.com Rattlesnake Club 300 River Place Dr 313-567-4400 rattlesnakeclub.com Rocky Peanut Co Sold at Eastern Market 313-567-6871 Slows BAR B Q 2138 Michigan Ave 313-962-9828 slowsbarbq.com Slows To Go 4107 Cass Ave 877-569-7246 slowstogo.com Whole Foods Opening June5 115 Mack Ave 313-258-4552 wholefoodsmarket.com FARMINGTON John Cowley & Sons Pub and Coolhenry Restaurant 33338 Grand River 248-474-5941 johncowleys.com Farmington Farmers & Artisans Market Walter E Sundquist Pavilion, Grand River Avenue at Grove St downtownfarmington.org The Old Winery Farmers Market 31505 Grand River Ave theoldwinerymarket.com FLINT Flint Crepe Company 555 S Saginaw 810-354-5711 Table & Tap 555 S Saginaw 810-691-3474

GRAND BLANC The Weed Lady 9225 Fenton Rd 810-655-2723 theweedlady.com HENDERSON Thomas Organic Creamery 5005 W Allan Rd 989-661-2354 Thomasorganiccreamery.com

ADVERTISERS' DIRECTORY OXFORD Victoria’s Wine and Dine 12 S Washington 248-969-3477 victoriasdelights.com

SOUTHFIELD Culinary Studio 29673 Northwestern Hwy 248-353-2500 myculinarystudio.com

Wojo's 2570 Oakwood Rd Ortonville 248-627-6498 wojos.com

Sweet Lorraine’s Restaurant 29101 Greenfield Rd 248-559-5985 sweetlorraines.com

PLYMOUTH Coffee Express Company 47722 Clipper St 800-466-9000 coffeeexpressco.com

TRENTON Chartreuse 2837 W Jefferson 734-671-3006 & 866-315-7832 chartreuseltd.com

JACKSON Sandhill Crane Vineyards 4724 Walz Rd 517-764-0679 sandhillcranevineyards.com

Espresso Elevado 606 S Main St 734-904-8323 espressoelevado.com

TROY Whole Foods 2880 W Maple Rd 248-649-9600 wholefoodsmarket.com

Lake Orion Wojo's 559 S Lapeer Rd 248-690-7435 wojos.com

ROCHESTER Brookshire at the Royal Park Hotel 600 E University 248-453-8732 royalparkhotel.net

Warren Butcher Boy 13869 Herbert 586-779-0600 butcherboyfoodproducts.com

LANSING Fork in the Road Diner 2010 W Saginaw St 517-580-3556 Forkintheroaddiner.com

ROCHESTER HILLS Whole Foods 2918 Walton Blvd 248-371-1400 wholefoodsmarket.com

WATERFORD Dorsey Schools 390 N. Telegraph Rd 248-333-1814 dorsey.edu

LINCOLN PARK Calder Dairy 1020 Southfield Rd 313-381-8858

ROYAL OAK Cacao Tree Café 204 West 4th St 248-336-9043 cacaotreecafe.com

WEST BLOOMFIELD Whole Foods 7350 Orchard Lake Rd 248-538-4600 wholefoodsmarket.com

LIVONIA Sweet Lorraine’s Restaurant 17100 N Laural Park Dr 734-953-7480 sweetlorraines.com

Inn Season Cafe’ 500 East Fourth St 248-547-7916 theinnseasoncafe.com

WHITE LAKE The Root Restaurant & Bar 340 Town Center Blvd 248-698-2400 therootrestaurant.com

MANCHESTER Old Pine Farm oldpinefarm123@yahoo.com oldpinefarm.com MONROE Erie Bread Company 317 S Monroe St 734-241-4644 NOVI Toasted Oak 27790 Novi Rd 248-277-6000 toastedoak.com

Pure Food 2 U 4303 Delemere Court 248-549-5242 purefood2u.com Royal Oak Farmers' Market 316 E 11 Mile Rd 248-246-3276 ci.royal-oak.mi.us SNOVER East River Organic Farm 440 N Wheeler Rd 810-672-9430 eastriverorganic.com

Support your neigborhood business

WHITMORE LAKE Harnois Farm 9260 Scully Rd 734-449-7172 YPSILANTI Ypsilanti Food Co-Op 312 North River St 734-483-1520 ypsifoodcoop.org

Advertise in edible and

WOW

watch your business grow!

OAK PARK Peteet’s Famous Cheesecakes 13835 Nine Mile Rd 248-545- CAKE peteetscheesecakes.com ORTONVILLE Regiani Dental 101 South St Ortonville 248-627-4934 regianidental.com

info@ediblewow.com 248-731-7578

EDIBLE WOW SPRING 2013 49

from (urban) farm to fork in flint, mi

Espresso Seasonal menu Sweet & Savory Crepes

27 Michigan Beers on tap Ethically-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 musthave 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.

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.

Resist the Usual!

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!

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

www.ediblecommunities.com

50 EDIBLE WOW SPRING 2013

Sincerely, Kevin and Tina Yancey Owners, Great Harvest Birmingham, MI

1137 S. Adams Road • Birmingham, MI 248-594-0505 • www.birminghamgreatharvest.com M – F: 7am – 6pm • Sat: 7am – 4pm • Sun: Closed www.facebook.com/greatharvestbham EDIBLE WOW SPRING 2013 51

Ann Arbor

Rochester Hills

3135 Washtenaw Ave. (734) 975-4500

2918 Walton Boulevard (248) 371-1400

Ann Arbor – Cranbrook

Troy

990 W. Eisenhower Pkwy.

(734) 997-7500

2880 W. Maple Rd (248) 649-9600

Detroit Opening June 5 115 Mack Ave. (313) 258-4552

West Bloomfield wholefoodsmarket.com

7350 Orchard Lake Rd. (248) 538-4600