James Beard House: I Cook Michigan!

The Toasted Oak Grill & Market presents “I Cook Michigan”

The James Beard House, July 20th 2011

Appetizers during cocktail hour in the garden:

  • Great Lakes Smoked Trout Rillette
  • Michigan’s Famous Coney Dog
  • Faygo Root Beer Braised Short Rib
  • Liver & Onions

(Unfortunately few photos exist of the appetizers because we gobbled them up with nary a thought to the photos.  The cocktails were nice – Zeppelin Bend Whiskey in a Michigan Cherry Manhattan served in a martini glass rimmed with a sugary substance.  The chicken liver and duck pate was my favorite, served in lovely glass containers with toast soldiers, rich and fulfilling with a touch of sweetness from the caraway onion jam – somehow the perfect cocktail hour treat and the nicest picnic fare.)

Sausage Course served on a wooden board in the shape of Michigan.  Represent.  Toscano salami, hunters sausage and my favorite: duck ham with truffle oil and cracked pepper.  Please note the four forks and four knives.

Salad plates from afar – pickled red and yellow beets on a bed of butter lettuce with smatterings of pistachios and a goat cheese croquette – softly oozing out of a crumbed exterior.  Even from upstairs, a wonderful color palette.

Great Frickin Chickn

Porchetta – a tenderloin wrapped with house-made kielbasa and bacon, and chanterelles with light and fluffy gnocchi and spring peas.

Plating dessert downstairs.

An easing of the hubbub.

Expediting the plates up the stairs.

Dessert: Farm picked strawberries and rhubarb pie with a positively delightful and perfectly sized vanilla ice cream milkshake topped with salted caramel and a whiskey infused Michigan cherry.  Flaky, buttery, but able to withstand the jammiest – now that’s what I call a crust.

The head chef at Toasted Oak in the main dining room – he drove the supplies for tonight’s dinner to NYC from Michigan in a truck, and also handpicked the cherries with his family.  How wonderful!

What a lucky girl am I :)  Did I mention we were served wine with every course?


~ by drywoodburstingintoflame on July 21, 2011.

2 Responses to “James Beard House: I Cook Michigan!”

  1. I want to have all of that again! :) xoxo

  2. Mmm. Looks and sounds divine!

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