[Whole Foods Recipe] Red, White, and Blue Vegan Gluten-Free Pancakes
Happy Fourth of July! In honor of Independence Day, I thought a patriotic breakfast made sense. However, this will be an unconventional Patriotic breakfast because it is vegan. Furthermore, the...
View ArticleShop-Chop-Dine
This was the second annual Market to Fork Dinner event held in Milford with Chef Brian Polcyn – where he shares his culinary expertise and love for shopping & preparing local, seasonal products...
View Article[CRUSH Michigan] The Root & Chef James Rigato
Chef James Rigato is one of a kind. Not only is he the executive chef in one of metro Detroit’s best restaurants, but he’s probably one of the coolest most down to earth guys you’ll ever meet. Utterly...
View Article[Press Release] 13 Michigan Bartenders compete in Mixology Madness
Mixology Madness: The NickDrinks.com blog is launching its first ever digital cocktail competition. It is pitting 13 Michigan bartenders against each other to find out who is the Mixology Madness...
View ArticleChef James Rigato nominated for Best New Chef by Food & Wine Magazine
It’s an honor bestowed on only 100 chefs nationwide. Chef James Rigato of The Root Restaurant and Bar in White …Continue Reading »
View Article[Event] Hockeytown BrewHaHa – UPDATED
The Detroit Red Wings, under the Hockeytown BrewHaHa brand, made their way into Downtown Detroit as the Hockeytown BrewHaHa Street Eats and Craft Beer Fest, presented by Cheli’s Chili, at Joe Louis...
View Article[Press Release] Second Annual Wild West Summer Beer Fest Food Preview
LOCAL RESTAURANTS PARTNER UP FOR SECOND ANNUAL WILD WEST SUMMER BEER FEST TO BENEFIT CAMP CASEY TAKING PLACE SATURDAY JUNE 22, 2013 AT THE ROYAL OAK FARMER’S MARKET Royal Oak, MI (June 6, 2013) – The...
View Article[New Product] Mitten Crate
It’s no secret we love Michigan made products. Luckily we live in Michigan and have access to many of our favorites without having to give much thought. However, if we were out of state or in another...
View Article[Recipe] Super Snowpocalypse Shawarma
While people were out preparing for the fifteenth snowpocalypse of this marvelous Michigan winter by purchasing milk, eggs, bread, and other “staples,” I had something else on my mind. Shawarma....
View Article[Chowzter] Buddy’s Pizza nominated for Tastiest Fast Feast on Earth
A few months back, I accepted a position as Detroit’s Chief Chowzter. I have been pretty quiet up until now. In a week I leave for London to attend the Chowzter awards. It is with great excitement...
View Article[Interview] Real Talk – The Chef Series, part 4
…continuing Real Talk – The Chef Series with part 4. THD: Okay. Let’s talk a new area. Why do you guys think people are so enamored with mediocre food? Like, some of these hyperfood restaurants. CHEF...
View Article[Interview] Real Talk – The Bartender Series, part 4
…Continuing our Real Talk – The Bartender Series, with part 4. THD: All right. So another scenario. I don’t know what to order so I order something that looks good on the menu and I don’t like it at...
View Article[Interview] Real Talk – The Chef Series, part 5
…continuing Real Talk – The Chef Series with part 5. THD: Okay. Here’s an off-the-menu question again, so let’s say that you guys change your menu on a regular basis–which I know you guys do and–or you...
View Article[Interview] Real Talk – The Bartender Series, part 5
…Continuing our Real Talk – The Bartender Series with part 5 THD: So what–we’ve got four craft bartenders here but you all make Martinis a different way? YANI: Yes and no. THD: They probably all taste...
View Article[Interview] Real Talk – The Chef Series, part 6
….continuing Real Talk – The Chef Series with part 6. THD: There is a question I wanted to ask. Vegan/vegetarian, how much restaurant or back of the house cater to? CHEF JEREMY KALMUS: I love vegans....
View Article[Interview] Real Talk – The Bartender Series, part 6
…Continuing our Real Talk – The Bartender Series with part 6. THD: How much responsibility does an establishment, maybe not–and this is thinking outside again from the craft industry–does an...
View Article[Interview] Real Talk – The Chef Series, part 7
…continuing Real Talk – The Chef Series with part 7. THD: Let’s go around the table and say what’s your number one pet peeve at the restaurant. Back of the house? Is there something that’s customer...
View Article[Interview] Real Talk – The Bartender Series, part 7
….concluding Real Talk – The Bartender Series, with the final installment – part 7 On Beer THD: Do you guys feel indebted to the beer industry for advancing the cocktails from the craft beers?...
View Article[Interview] Real Talk – The Chef Series, part 8
…concluding Real Talk – The Chef Series with our final installment, part 8. THD: What do you think is the next thing? What’s the next trend? What’s the next explosion, whether it’s here, whether it’s...
View Article[Interview] Real Talk – The Bartender Series, part 3
….Continuing our Real Talk – The Bartender Series, with part 3 THD: I’ve got another question on tipping is, do you tip–is it best to tip a certain amount per drink or a percentage off the bill? So if...
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