Flora among the fauna

We have flowers now. Yes! Fair trade roses from Ecuador, Amaryllis and Ranunculus (totes, dude!), all manners of bouquets. All of this from Lisa Waud of Pot & Box. Come in, take a look, a sniff, a rose.

Until you do, go visit her at htp://www.potandbox.com

Menu for 11/25-12/1

Happy Thanksgiving Everyone!

Soup: Butternut Squash with Crème Fraiche, Sage and Allspice - $6/10

Pureed leek, carrot and roasted butternut squash soup. Finished with crème fraiche, fried sage and ground allspice

Charcuterie: Proscuitto and Herbed Polenta Terrine - $7

Buttery herb and onion polenta intermixed with chopped proscuitto, French sauccison sec and black pepper soppressata

Salad: Savory Stewed Green Lentils with a Seared Crimini and Shitake Mushroom Hash - $8

Savory fricassee of mushrooms, shallots and garlic folded into tomato and sage scented lentils

Entrée: Honey Ginger Braised Duck leg with Raisin and Almond Couscous $13

Cinnamon, ground ginger, lemon zest and black pepper cured duck legs braised in a honey, ginger, stock served over cinnamon, orange blossom, raisin almond couscous

Side: Michigan Candied Yams - $5

Classic brown sugar and butter braised yams

Dessert: Maple Bourbon Pecan Pie- $6 by the slice or $30 for a whole pie

Traditional maple bourbon pecan pie baked in flaky homemade pastry dough

PIZZA!

Yes, we have pizza! From TR Durham (that name again) down the block. Pizza to go, all set up for your oven. About 8 minutes at 425F and then deliciousness ensues. Bacon and stuff, Braised Duck and stuff. $20 for a 10" pizza.

Yum.

Menu for this week (11/18-11/24)

Soup: Minted Split Pea Soup with Shallot and Smoked Ham Hock 6, 10

Salad: Warm Roasted Pumpkin and Chickpea Salad with a Lemon-Garlic Tahini Dressing 7

Side: Steamed Baby Bok Choy, Mandarin Orange Supremes and Tracklements Smoked Salmon with a Sesame-Ginger Vinaigrette 8

Charcut: Pork and Chicken Liver Country Pate with a Golden Raisin Compote, Cornichons and Greens 10

Entree: Seared Pork and Veal Lion’s Heads with Mushroom Soy Braised Cabbage and Steamed Jasmine Rice 10

Entree: North African Spiced Braised Chicken with a Spicy Preserved Lemon and Green Olive Potato Salad 11

Dessert: Shaker Style Lemon Pie with Flaky Homemade Crust and Clotted Cream 6

TR's book is out. Check it out HERE.

Books and Cooks: In Which We Eat

Hello there,

Much is afoot at Everyday Wines this week (and for the foreseeable future).

The word "artisan" has certainly been overused in the last few years of foodpress glory but there do remain some who are worthy of that distinct accolade. And one particular individual plies his trade right here n Kerrytown. Yes, we're talking about T R Durham, proprietor of Durham's Tracklements, producer of perhaps the finest smoked fish in the country. Somehow, he has managed to find enough time away from the smokery to put pen to paper and produce a book. The Smoked Seafood Cookbook. Yes, a book from T R! Can you tell we're excited?

Here is what you are doing this Wednesday evening, October 29th, from 6pm to 8pm:
You will come to the old everyday cook space, try some dishes from his book, drink some wine, mingle and laugh, congratulate Mr. Durham on his accomplishment and, if you wish, buy a book and have him sign it. It's a party and you're invited, oh you lucky one, you.

And that's not the end of it! Starting this Tuesday, Oct 28th, everyday wines will have takeaway meals from A Knife's Work. What am I talking about, you ask. Read on, read on.

Many of you found your way to lunch at everyday cook, where chefs Brendan and Jay produced remarkable meals day after day. And we all miss it, yes. Well, here's something to lift your hearts. They have joined forces again to make you lunch and dinner, with the only difference being you get to take it home and eat it. As "A Knife's Work," they will be crafting a weekly, seasonal menu, packaged in environmentally responsible materials. Every week, you will choose between two entrees, a vegetarian side, a charcuterie item, an entree side and a soup.

Great food, local people, fresh ideas. How can you go wrong? Yes, of course, we will have wine-pairing suggestions specific to these meals.

Take a look at this week's menu:
Braised Lamb Shank Biryani with Basmati Rice and Laccha
Thai Spiced Fish Mousse with Fresh Mint Tomato Salad
Roasted Pumpkin, Pear and Red Chili Salad with Beet Greens

More information about Brendan, Jay and what they are doing at http://aknifeswork.com

And, finally, we are happy to announce the "Works of Wisdom Art Show," Nov 7 - 9, 2008. This is at the Silver Maples of Chelsea and the proceeds benefit Neighborhood Senior Services, a non-profit serving low income seniors through Washtenaw County for more than 33 years. Learn more at http://www.nssweb.org

Thank you all for your support and a special thanks to those who came out to taste wine and meet Gaia last week. That was a wonderful event and we hope to see even more of you at the next one.

Tasting with Gaia!

Gaia Bucciarelli, the young and extremely talented winemaker from the Italian estate of Santa Giustina, is in town and we are delighted to host a tasting with her.

Some of you have already tried, and loved, some of her wines from us - Ortrugo, Malvasia, the Anricus, Barbera, and the Villa Soldati. We don't carry that many wines from any other single winemaker! The quality of the wines, the imagination and dedication she shows to her labors, and the sheer value of her portfolio have been irresistible.

The tasting is cohosted by the lovely Vicki Honeyman, the owner of Heavenly Metal (207 E. Ann St., Ann Arbor) and there will be some delicious food from the one and only T R Durham of Durham's Tracklements.

Six wines and homemade pizza! How can you possibly resist? Space is limited and we will only be selling 50 tickets; please reserve yours in advance.

So cough up your $20 and join us for a great evening at Heavenly Metal. Never been there before? Whet your appetite here: http://heavenlymetal.com/

$20/head,
Thursday, Oct 23
5pm - 8pm.

Tickets at everyday wines. Please stop by or call us at 734 827 9463.