Sunday, October 23, 2011
Wednesday, October 19, 2011
with Chef Bob Rodriguez and Chef Corburn MacNaughton
Chef Polcyn worked up a menu featuring both Old World items and New World approaches
A real tour de force
First : Michigan Mangalitsa lardo naturale
Second : Salumi
black pepper Coppa, orange fennel Lomo, Spala (4 month), Prosciutto de Michigan (12 month)
Third : Charcuterie
Pate Grand Mere, dried tart cherry mustard, sweet pickle chips
Chef Bob's Concord grape cumberland Sauce
Fourth : hand rolled gnocchi with guanciale, cipollini onions and lobster mushrooms
Fifth : Pan seared Trout
Egg & Bacon Palette, Sweet Corn Sauce, Parsley Fat and Spuma
Sixth : Confit of pork shoulder with smoked hunter sausage, fresh bratwurst (made this morning), fennel gratin, fall vegetables and port wine reduction
Desert : honey poached pears, with Greek yogurt, fresh bay leaf and Amaretto
All paired with various wines from Black Star Farms, Chateau de Leelanau, Chateau Chantal and Right Brain Mangalitsa Porter
Tuesday, October 18, 2011
"In my career as a chef, whole animal butchery is the next logical step. It makes sense environmentally, spiritually and financially. Since November 2010, I have handled countless different heritage pigs (Mangalitsa, Duroc-Yorkshires, Duroc-Berkshire), fifteen Suffolk lambs, and four half Holstein cows. Utilizing these whole animals has decreased Stella's footprint on the environment, challenged my creativity as a chef, and exposed our guests to unique cuts & preparations. At the end of the day, it makes my soul feel good to show the ultimate respect to these animals and celebrate them wholly."
Stella welcomes "Pigstock"
fat : lardo, rosemary, crostino
head : house perperonci, fennel, soft onions, lemon
skin : chicharron, currants, opal basil, tomato agrodolce, white potatoes, cracked black pepper
grind : warm county style sausage, Robiola Rocchetta cheese, bibb lettuce, arugula, pistachios, chives
belly : pancetta (al la Chef Brian), garganelli, golden & hothouse tomatoes, Parmigiano Reggiano, cream
loin : lightly smoked, caul fat wrapped & seared, savory & sage, braised red cabbage, five-hour sauce, Marsala
blood : chocolate blood cake, porcini mushroom & gianduotto gelato, carmel
Monday, October 17, 2011
Tuesday, October 11, 2011
Monday, October 10, 2011
Trattoria Stella Dinner Menu with Chef Myles Anton
Lardo, rosemary, parsley, crostino
house peperoncini, fennel, soft onions, lemon
Chicharron, currants, opal basil, tomato agrodolce, white potatoes, cracked black pepper
Warm smoked country sausage, Robiola Rocchetta cheese, bibb lettuce, arugula, pistachios, chives
Pancetta, garganelli, golden & hothouse tomatoes, Parmeggiano Reggiano, cream
Leaf fat-larded , caul fat wrapped, & seared, savory & thyme, braised red cabbage, five hour sauce, Marsala
Chocolate blood cake, porcini mushroom & gianduiotto gelato, balsamic & honey
Charcuterie Wine Dinner Menu with Chef Brian Polcyn
pairings with local wines and beers
Michigan Mangalista Lardo
Assorted Mangalista Charcuterie plate with house made Cherry Mustard
Hand rolled potato gnocchi with Spalla, Cippilini, onions and Lobster Mushrooms
Pan Seared Glacier Springs Trout, with white corn mash and Crispy Pancetta Vinaigrette
Mangalista Pork Shoulder Confit with roast garlic Sausage, fennel gratin, Pigs ears and Spuma
Dessert : TBA
Wednesday, October 5, 2011
Monday, September 26, 2011
Thursday, September 8, 2011
Sunday, September 4, 2011
Thursday, September 1, 2011
Wednesday, August 31, 2011
Wednesday, August 17, 2011
Monday, August 15, 2011
If you have questions, please contact Allison Beers, Event Manager. Allison@EventsNorth.com or 231.883.2708.
Information and the registration form can be found to the right.
Friday, June 10, 2011
'It reminds me of Kobe beef, or those other pure breeds of Japanese cattle' such as Wagyu, said chef Noah Zonca of the Kitchen, who's offering a course of ravioli stuffed with Mangalitsa pork through June. 'It has flavors that you just don't find in other pigs.'"
Tuesday, May 31, 2011
Zuckerberg, the 27-year-old founder and CEO of Facebook, has taken on a new hobby, according to Fortune, which reported that Zuckerberg updated his status on his personal Facebook page: "I just killed a pig and a goat."
Zuckerberg chooses a new challenge each year that helps him get away from all things Facebook.
In an email to Fortune, Zuckerberg said he chooses a "personal challenge -- something to learn about the world, expand my interests and teach myself greater discipline."
In 2009, Zuckerberg wore a tie every day. Last year, he spent an hour each day learning Chinese."
Saturday, April 9, 2011
Sunday, February 20, 2011
Tuesday, February 1, 2011
Chefs are craftsmen. Think about a chef like a cabinet-maker. Imagine walking into someone's house and seeing a beautiful cabinet. You begin to notice the intricacies in the wood, the way its fashioned together, the way the grain plays into the design. It can be a work of art.
But in order to get to that point, the cabinet maker has to know a lot about the wood he uses, where it's from and how to work with a specific type of wood.
The same goes with food."