7 minute read
The Upper Crust
Essential treats and tools for the well-appointed foodie
By Krista Weaver
WHITEFISH REUBEN
For a NoMi twist on the classic corned beef Reuben and his turkey of a cousin, The Rachel, tear into the Whitefish Reuben ($17) at Charlevoix’s East Park Tavern. Blackened whitefish, Swiss, coleslaw and Thousand Island dressing on toasted rye is perfection with an ice-cold beer and a side of fries. Plus, sit at the cool bar made from half the hull and deck of an old sailboat and imagine you’re out there catching your own Great Lakes whitefish. East Park Tavern, Charlevoix.
LAVENDER BITTERS
If bitters are the salt and pepper of the cocktail world, botanical bitters are the rest of the spice cabinet. Typically, we save lavender bitters ($18.99) for lighter, summer alcohols like gin and vodka but, this winter, try adding a dash to a soulwarming bourbon drink (but not too much, or it could taste like soap. You’re welcome.) Mix two parts bourbon or rye and two teaspoons lavender simple syrup, with one dash lavender bitters, then watch your Old-Fashioned climb the charts from No. 1 to No. 1 with a bullet. They’re also great in a classic Martinez; part martini, part Manhattan – entirely delicious. Lavender Hill Farm, Boyne City. FLOURLESS CHOCOLATE CAKE
Upon the first bite of this sinfully rich, dark chocolate, ganache-cloaked cake, one of our tasters closed her eyes and whispered an expletive unfit for print. This petite cake ($30) readily serves four to six at only six inches in diameter because a little goes a long way. Grab one for your next get together, serve it up with your favorite cabernet and relish each bite from first to last. Just remember to watch your language. Common Good Bakery, Traverse City.
SPANISH OLIVE OIL
Believe it or not, Italy doesn’t have enough olive trees to support the global demand for olive oil, so, despite “Made in Italy” labels, these oils are blends of olives from surrounding countries, including Spain. Italia’s result is a green-hued, earthy, grassy, mellow-tasting blend versus Espana’s bright golden, fruity, nutty one with an almost spicy finish. Both are worthy of a place in your kitchen, but the freshness and flavor of pure Spanish olive oil may have you looking for “Made in Spain” next time you’re perusing the aisles. Folgarelli’s sells its own private label Spanish olive oil ($14.99) packaged in refillable wine bottles – and you get a dollar off when you take your empty in for your next fix. Take a swig right from the bottle and your taste buds will say, “Gracias!” Folgarelli’s Market and Wine Shop, Traverse City. BULGOGI
Specifically, Red’z Original Bulgogi is ($10) straight outta ... Palmer. Yes, Palmer, Michigan, in the Upper Peninsula. You didn’t see that one coming, did you? This Yoopified culinary powerhouse gets its sweetness and zest from a combo of spices, sugars and soy making it the ideal sauce for just about anything: drizzling, dripping, marinating on meats, vegetables, rice, noodles … you name it. Original, Creeper and Stinger flavors available, too. Select stores across Traverse City and the U.P. and redzbulgogi.com.
ORIGINAL ZIP SAUCE
A made-in-Michigan Detroit classic, Mario Lelli’s Original Zip Sauce ($7.99/12oz.) makes just about everything taste better. The buttery, salty glaze/dip/ sauce (you have options) pairs delectably with steak, burgers, veggies, soups and seafood. Dip your fries in it, pour it over mashed potatoes or mix it in with meatloaf or a Bloody Mary – you can do no wrong. And, while there’s as much mystery about its ingredients as there is about Jimmy Hoffa’s whereabouts, Zip Sauce is undoubtedly much easier to find. Meijer stores, statewide; Burritt’s, Traverse City. PEANUT BUTTER CHOCOLATE CHIP SEA SALT COOKIES
Fresh, chewy, drool-worthy dough baked until juuuuust crispy on the outside but still gooey and ridiculous inside. These hypnotic gems are even more intriguing because PonyBoy Bake Drop has no storefront. Currently, they’re selling at Hexenbelle in Traverse City (and I mysteriously found them at Dockside once). Follow them on Insta for their daily menu; text your order. They may have dark chocolate sandwich cookies with peanut butter buttercream, homemade Oreos, scones, handpies (think: Pop Tart’s smarter, prettier cousin). You never know what they’ll whip up next. Direct message orders on Instagram.
THE LAST GARLIC PRESS YOU’LL EVER NEED
There’s something to be said for German engineering and granted, while the Rosle garlic press (from $49) isn’t remotely edible (obvs), it will make crushing garlic a strangely satisfying kitchen task for any edible you’re creating. This stainless-steel marvel deftly crushes multiple, unpeeled (gasp!) cloves with as much effort as taking a sip of wine thanks to its uber-brilliant design. The stainless ensures there’s no lingering garlic smell and the crusher basket swings open for easy cleaning. Of course, it’s dishwasher safe too. Danke, Deutschland! Mary’s Kitchen Port, Traverse City; The Ideal Kitchen, Manistee; Cutler’s, Petoskey.
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