FOOD FOR THOUGHT
 

Winter is upon us and boy do we Michiganders know winter. These are the times we visit the indoor farmers markets and take advantage of the fresh crops that are still available.

In this issue we get to share the story of Farm to Freezer where Brandon Seng and his partner, Mark Coe are taking fresh Michigan produce and flash freezing it to bring us beautifully preserved fruits and vegetables from around the great state of Michigan to enjoy all year long.

Read how Tara Grey from Gus & Grey is also taking Michigan produce to create her special spin on making Jams. Asked which one is our favorite is like asking which one of our children is our favorite. If you like jalapenos you’ll love Sweet Jesus. If you are a fan of Bourbon, try Southern Charm.

Take a visit to Cornman Farms and meet the English gentleman/Chef Kieron Hales and see what he is cooking up for your culinary pleasures. If you do find yourself out at the farm, take a peek at his cookbook collection. It will amaze and impress you.

From an educational point of view with fabulous food, we tell the story of the wonderful chefs/instructors at The Henry Ford Community College Culinary School. Meet the people who are training the next generation of chefs and food service practitioners. We highly recommend that you dine at the student run restaurant Fifty-One O One. The food is fantastic and the menu changes with the seasons.

We feature Birdie’s Grenache and share the story of a mother/ son team that is bringing an old world desert back with a special twist. A very nice treat to have with a warm cup of coffee from Milan Coffee Works in Milan Michigan. Well worth the trip to get a bag or two of their Ethiopian Light Roast or the Rwandan Medium/Dark. Their coffee will keep you going on these cold mornings.

Looking for a warm cozy dinner and an evening out in Detroit? Treat yourself to a great time at Chartreuse restaurant on Woodward Avenue in the heart of Mid-town. Even though winter is here, there is still a lot of adventures for us all!

Cheers
— Kate & Robb

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