TR in the Freep!

Check it out here.

75 years of Grape-Stomping Goodness

75 years ago, on December 5th, the collective consciousness of this country heaved a sigh of relief and reached for its corkscrew. Yes, Prohibition was repealed and we are celebrating that glorious moment this Dec 5. We will be open till 10pm (yes, it's Midnight Madness around town, we know) and we will give you 15% off all the wine accessories in the shop.

In the immortal words of the Home Shopping Network: But wait! There's more! All through the month of December, our loyal everyday-wines bag-toting customers will also get 15% off case purchases (that's 12 bottles to a case). What's that, you walked here and can't carry a case home? We'll deliver it for you. You want all the whites chilled before we drop it off? We can do that too, talk to us.

And a big thank you from A Knife's Work to all you for your support, feedback and encouragement. They are now featuring weekly desserts, along with the soups, sides and entrees. And, for the month of December, you get 50% off your second entree Sundays and Mondays. Check their weekly menu at http://www.aknifeswork.com

Of course, there's always something new and interesting (like a Champagne taste-off coming up) that slips between the email cracks, so do visit us and say hello.

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.

A Farewell Note from Everyday Cook (Everyday Wines is still Open!)

Hello, everyone. Thanks for your patience. Well, we gave it our best shot but unfortunately, we must close Everyday Cook. However, we would like to stress that Everyday Wines will remain open and, with your support, continue to be successful.

Even though City Council approved us for the license in July (a bit out of the blue), the State Liquor Control says that it may take 4-12 months for the final approval. And, unfortunately, we cannot take the chance that the license would not be approved in 2008.

If we had known that the City Council was going to approve us in July (we had heard August or September at the earliest), we could have made business plans and decisions based on that timeline. But, without a clear date as to when they were going to approve us, we ended lunch and tried to rethink our business without the license.

Additionally, there are costs that we would have to incur and unfortunately, since we do not own the space, it does not make sense to take on more debt for additional building improvements.

We do have kitchen equipment, a beautiful credenza, tables, chairs, lighting, and serving pieces to sell. If you are interested in purchasing any of these items, please email me, Mary Campbell at everyday_wines@yahoo.com or call me at the wine store, 734.827.9463(WINE).

Thanks everyone. We appreciate your support and hope we will see you at Everyday Wines in the future.

Best,
Mary Campbell
owner
Everyday Wines

Big News

Greetings, All. We’ve got some changes under foot, and some pretty big news to boot. First and foremost, last Monday the Ann Arbor City Council voted to recommend the first ever Ann Arbor Downtown Developmental Liquor License to… us.

We would be remiss if we did not thank all of you who voiced your feelings to our elected officials as well as our favorite food bloggers who were able to get the word out to so many more than we could ever reach. And while it was quite the journey, we do thank city council members for finally bringing this to a vote and approval.

So, what does this mean for Everyday Wines and Everyday Cook. Well, quite simply, having the liquor license will allow us to really focus on what we do best – provide a retail and gathering place dedicated to the everyday pleasures of good food and drink. Over the coming weeks we’ll be streamlining our kitchen to offer an array of delicious food. We won’t be bringing back lunch exactly as it was, because that would require kitchen renovations that we cannot do. Although we will be different, our quality and love of food will remain. Prior to getting the liquor license, we’ll mostly offer carryout for lunch and dinner, but we will have our tables available for those who want to eat their food with us (we’ll even provide the wifi).

As for the retail, we are moving from kitchenware to focus on wine, beverage, and entertainment items (glasses and accessories, decanters, a hand-picked library of wine and food related books, barware, coffee and tea goods, etc).

We’ll also be offering the space on a limited basis for private meetings and events. We’ll have more details on this in the coming weeks. Email us at everyday_wines@yahoo.com if you want us to follow up with you when we have further details.

Then, when the liquor license finally makes its way through the machinery in Lansing (we’re hoping it doesn’t take more than three or four months but one never knows), we’ll venture into wine classes, supper clubs, and a wine tasting room featuring picks from the Everyday Wines crew paired with plates of fabulous food.

And how about offering a few of our loft space walls to local artists on a rotating basis? And what about a corner of the room where our favorite local musicians can play a few songs and sell a few CDs? Okay, we may be getting ahead of ourselves but, ultimately, our goal is to provide an environment to share in the immense pleasures that food and wine can bring to everyday life.

All in all, thanks for all your support during the ups and downs of the liquor license saga. And thanks in advance for your patience while we take the next step.

From your friends in the kitchen and behind the counters at Everyday Wines and Everyday Cook.

Summer Solstice Event Saturday June 21

It’s time for our annual Summer Solstice Party. What better way to enjoy the longest day of the year than with us?

We'll be hosting our annual Solstice event in the Kerrytown courtyard to welcome the much anticipated season. We're teaming up with Durham'sTracklements for an evening of food, drink and charming company(that's us). We'll even have a side dish competition - because every party is better when people are fighting over salads...

We’re accepting entries for best cole slaw, potato salad and fruit salad.

All profits will be donated to Growing Hope, a local non-profit that's dedicated to helping people improve their lives and communities through gardening. http://www.growinghope.net/

Info:
Saturday, June 21 2008
Kerrytown Courtyard
6:30 - 9:00pm
$15 per person (which includes 2 drink tickets, a tasting of all theside dishes, a vote in the competition, and a smattering of braised meat provided by Everyday Cook and Durham's Tracklements)

Call Everyday Wines for tickets, more info, or to sign up for the competition:
(734)827-9463

From the folks in the kitchen and behind the counters at Everyday Cook and Everyday Wines

The Future of Everyday Cook

Hello, everybody.

As many of you know, Everyday Cook is at a crossroads and may be closing toward the end of this month. As the Everyday Cook business model has evolved, it's become clear that the lunch restaurant is our shining jewel. Led by executive chef Brendan McCall and his amazing team, Everyday Cook has gained an impassioned following of foodies throughout Michigan and beyond. The daily changing menu and commitment to fresh, local ingredients is so special and unique that we just can't let that go without a fight.

When word filtered out recently that we were closing due to lack of capital funds to sustain our necessary growth, there was a genuine outpouring from the community. And those conversations got the wheels turning.

So here's the deal - we are weighing the idea of offering memberships to Everyday Cook at various levels with increasing benefits. Your membership and the influx of capital from the memberships would allow us to:

• Streamline and upgrade the kitchen area for greater output.. Purchase additional refrigeration units to allow us to sell food and freshly prepared items to go.
• Apply for and purchase a developmental liquor license so we can serve wine and beer, as well as offer wine tastings and wine classes.
• Offer fixed-menu supper clubs.
• Offer space to local growers to sell their products year round.
• Update the restroom in our space so that our customers can use it.

So, you're wondering "how are these memberships going to work?" Glad you asked.

Lower level memberships would be offered in $250 increments -- starting at $250 and running up through $2,500, -- and then we will add an additional 10% of value to your membership. For example, a $1,000 commitment will get you $1,100 on an "Everyday" card that you can use at Everyday Wines and Everyday Cook (everything from lunches, wine, other beverages, specialty food items, dinners, wine classes, etc.).

If you have an Everyday Wines bag and get 10% off six bottles, your investment will go that much further. There will be some exceptions such as gratuity and items that we are selling for others and not keeping the proceeds (i.e. local farmers or local booksellers).

We'll also offer upper level $5,000 and $10,000 memberships that will include the opportunity to host complementary customized private dinner parties, the ability to use our event space, and members-only wine and food tastings. If you're interested, we'll fill you in on all the details.

We will spend the next week or so evaluating response to this idea. Ifyou are interested in the membership scenario, please let us know bydropping an email to everyday_wines@yahoo.com

Regardless of the outcome, Everyday Wines will continue to go strong. And, of course, no matter what happens with Everyday Cook, we still have two weeks to savor the best food in town.

From the folks behind the counter and in the kitchen at Everyday Cook

June Cooking Classes

Homemade Pasta Boot Camp
Very hands on. Learn how to make your own pasta and shape it into ravioli, fettuccine, and pappardelle, and then enjoy eating the results! We’ll throw in a couple pasta sauce recipes to boot.
Wednesday, June 4 6:00pm – 8:30pm $65

Start Your Weekend Right – Dim Sum
Start your night on the town and expand your international cooking technique by learning to make a few of these fabulous light Chinese dishes. In Cantonese, dim sum means literally “touch the heart”. Awww.
Friday, June 6 6:00pm-7:30pm $40

Farmer’s Market Brunch
Join us for brunch and a cooking class and learn to make out-of-this-world crepes, quiches, and brunch salads featuring local produce from the previous day’s Farmers Market. You’ll learn, you’ll experience, you’ll eat. Then you’ll go home and nap.
Sunday, June 8 11:00 am – 1:00 pm $45

Culinary Boot Camp – Seafood 101
An intensive afternoon of all things fish. You’ll learn all types of seafood – round fish, flat fish, crustaceans, and bi-valves – as well as handling, preparing, skinning, filleting, steaming, poaching and more.
Sunday June 8 2:30 pm – 5:30 pm $75

Dinner and a Cooking Class – Vegetarian from the Farmer’s Market

Featuring seasonal, locally grown vegetables from the Ann Arbor Farmers Market, you’ll enjoy a three course meal while learning vegetarian cooking skills to create dishes that everyone will love.

Wednesday, June 11 6:30 pm – 8:30 pm $45

Knife Skills
Knife safety, the anatomy of a knife, how to stone-sharpen and hone a knife, how to care for your knife, and basic knife skill motion are all covered. It is highly recommended that you bring your own chef's knife as each one is an individual. Plus, you get a free sharpening.
Thursday, June 12 6:30pm – 8:30pm $35

Start Your Weekend Right – Summer Appetizers
Ease out of the work week by enjoying light, summery and delicious appetizers that are certain to please and easy to make. The recipes go home with you to enjoy all summer long.

Friday, June 13 6:00pm-7:30pm $40

Culinary Boot Camp – BBQ
Make the most of the barbecue season by learning the secrets of marinades, sauces, and dry rubs. If you’re looking for a great Father’s Day gift, look no further.
Sunday, June 22 10 am - 1 pm $75
Sunday, June 22 2:30 pm – 5:30 pm $75

Dinner and a Cooking Class – Vegetarian from the Farmer’s Market
Featuring seasonal, locally grown vegetables from the Ann Arbor Farmers Market, you’ll enjoy a three course meal while learning vegetarian cooking skills to create dishes that everyone will love.
Wednesday, June 25 6:30 pm – 8:30 pm $45

Registration and prepayment are required.
----------------------------
Everyday Cook Cancellation Policy: A store credit will be issued for cancellations made seven days prior to the class. All other cancellations are nonrefundable. Everyday Cook reserves the right to cancel any class for a full refund.

Contact: everyday cook: 734 827 COOK everyday wines: 734 827 WINE

direct email: everyday_wines@yahoo.com

COOKING CLASSES WEEK OF MAY 25

Dinner and a Cooking Class – Vegetarian From the Farmers Market
Featuring seasonal, locally grown vegetables from the Ann Arbor Farmers Market, you’ll enjoy a three course meal while learning vegetarian cooking skills to create dishes that everyone will love.
Wednesday, May 28 6:30 – 8:30 pm $45

Knife Skills - Knife safety, the anatomy of a knife, how to stone-sharpen and hone a knife, how to care for your knife, and basic knife skill motion are all covered. It is highly recommended that you bring your own chef's knife as each one is an individual. Plus, you get a free sharpening.
Thursday, May 29 6:30pm – 8:30pm $35 SOLD OUT-- WAIT LIST

Start The Weekend Right- Tapas
Ease out of the work week by enjoying Spanish tapas, expanding your international cooking repertoire, and receiving some great tapas recipes to try at home.
Friday, May 30 6:00pm – 7:30pm $40

Farmer’s Market Brunch
Join us for brunch and a cooking class and learn to make out-of-this-world crepes, quiches, and brunch salads featuring local produce from the previous day’s Farmers Market. You’ll learn, you’ll experience, you’ll eat. Then you’ll go home and nap.
Sunday, June 1 11:00 am – 1:00 pm $45

Wednesday, May 21

South Carolina Seafood Bisque with Diced Scallops $7

Thyme and Butter Roast Chicken with Scalloped Tomatoes $13

Low Country Shrimp and Grits $13

Pan Roasted Duck Breast with Red Rice and Spinach $15

Endive, Pink Grapefruit, and Chevre Salad $12

Brown Butter Shortbread Lemon Bars $5

Classes through June 1

Hello, everyone. We're working on June classes and will have them posted this week. However, we do still have some spots open in classes this week and next week. Take a look and call us at 734.827.COOK to register.

WEEK OF MAY 19

Dinner and a Cooking Class – Cooking With Herbs
Learn about local herbs available at the Ann Arbor Farmers Market as well as proper cooking techniques while enjoying a three course meal featuring the use of fresh herbs in salad, vinaigrette, sauces, and sauté.
Wednesday, May 21 6:30pm – 8:30pm $45

Start The Weekend Right – Secrets of Sushi
Begin your night on the town by learning the secrets of making your own sushi. Fish selection, preparation, sticky rice, rolling , and more.
Friday, May 23 6:00pm – 7:30pm $40

WEEK OF MAY 25

Dinner and a Cooking Class – Vegetarian From the Farmers Market
Featuring seasonal, locally grown vegetables from the Ann Arbor Farmers Market, you’ll enjoy a three course meal while learning vegetarian cooking skills to create dishes that everyone will love.
Wednesday, May 28 6:30 – 8:30 pm $45

Knife Skills - Knife safety, the anatomy of a knife, how to stone-sharpen and hone a knife, how to care for your knife, and basic knife skill motion are all covered. It is highly recommended that you bring your own chef's knife as each one is an individual. Plus, you get a free sharpening.
Thursday, May 29 6:30pm – 8:30pm $35 SOLD OUT-- WAIT LIST

Start The Weekend Right- Tapas
Ease out of the work week by enjoying Spanish tapas, expanding your international cooking repertoire, and receiving some great tapas recipes to try at home.
Friday, May 30 6:00pm – 7:30pm $40

Farmer’s Market Brunch
Join us for brunch and a cooking class and learn to make out-of-this-world crepes, quiches, and brunch salads featuring local produce from the previous day’s Farmers Market. You’ll learn, you’ll experience, you’ll eat. Then you’ll go home and nap.
Sunday, June 1 11:00 am – 1:00 pm $45

Classes This Weekend

Interested in signing up for a Culinary Boot Camp class? We have two spots left in the each of the Boot Camps this Sunday. Stop by the store or call 734.827.COOK (2665). We take Visa, MC and Amex over the phone.


Culinary Boot Camp – FoundationsWhether it’s a French mirepoix, an Italian soffritto, or a Portuguese refogado, many recipes start by cooking one or more vegetables and occasionally some meat in butter or oil. These starters provide the foundation of flavor and character for sauces, soups and stews. Learn to create these mixtures, infuse flavors into dishes, and how to improvise sauces, soups, and stews without a recipe.
Sunday, May 18 10:00 am – 1:30 pm $75

Culinary Boot Camp – Meat 101 An intensive all-things-carnivore afternoon that includes roasting, braising, rubs, marinades, grilling, sautéing, and the secrets of making a great gravy from a roast.
Sunday, May 18 2:30 pm – 5:30 pm $75

Happy's Mother's Day

Happy Mother's Day Weekend (we figured mom is important enough to stretch the day into a weekend celebration)

Come have a pastry and/or lunch with us today. As part of our Mother's Day Lunch, we'll have pastries and coffee starting at 10am today and then of course, lunch will follow from 11am-2pm.

If you're still searching for a gift, read below about our gift cards.

MOTHER'S DAY GIFT IDEAS

Looking for a Mother's Day Gift? Sign your mom up for a cooking class or better yet, purchase a gift card and let her choose. Gift cards can be any amount and can be used for a cooking class, lunch, merchandise or wine from everyday wines.

Give us a call at 734.827.COOK (2665) or stop by the store if you are interested in purchasing a gift card or signing up for a class. We take Visa, Mastercard, and Amex via phone and of course, cold hard cash is always accepted in person.

And don't forget to treat your mom to lunch on Saturday, May 10. We'll have freshly made pastries and coffee for purchase from 10am-11am and lunch from 11am-2pm.

MAY COOKING CLASSES

Below are the May cooking classes that are still open for registration. June classes will be posted soon.

Dinner and a Cooking Class – MoroccanMorocco is the doorway between Europe and Africa, and its food is characterized by rich spices like cumin, coriander, saffron, chilies, dried ginger, cinnamon, and paprika. Explore the pallet of flavors while enjoying a three course Moroccan dinner.
Wednesday, May 14 6:30pm – 8:30pm $45

Dinner and a Cooking Class – NantucketGet ready for summer by learning to get the absolute most out of your seafood. During this three course meal you’ll perfect techniques for steaming clams and mussels, making great seafood chowder, and the ultimate in deliciousness – a lobster pot pie.
Thursday, May 15 6:30 – 8:30 pm $50

Culinary Boot Camp – FoundationsWhether it’s a French mirepoix, an Italian soffritto, or a Portuguese refogado, many recipes start by cooking one or more vegetables and occasionally some meat in butter or oil. These starters provide the foundation of flavor and character for sauces, soups and stews. Learn to create these mixtures, infuse flavors into dishes, and how to improvise sauces, soups, and stews without a recipe.
Sunday, May 18 10:00 am – 1:30 pm $75

Culinary Boot Camp – Meat 101 An intensive all-things-carnivore afternoon that includes roasting, braising, rubs, marinades, grilling, sautéing, and the secrets of making a great gravy from a roast. Makes a great father’s day gift.
Sunday, May 18 2:30 pm – 5:30 pm $75

Dinner and a Cooking Class – Cooking With HerbsLearn about local herbs available at the Ann Arbor Farmers Market as well as proper cooking techniques while enjoying a three course meal featuring the use of fresh herbs in salad, vinaigrette, sauces, and sauté.
Wednesday, May 21 6:30pm – 8:30pm $45

Start The Weekend Right – Secrets of SushiBegin your night on the town by learning the secrets of making your own sushi. Fish selection, preparation, sticky rice, rolling , and more.
Friday, May 23 6:00pm – 7:30pm $40

Dinner and a Cooking Class – Vegetarian From the Farmers MarketFeaturing seasonal, locally grown vegetables from the Ann Arbor Farmers Market, you’ll enjoy a three course meal while learning vegetarian cooking skills to create dishes that everyone will love.
Wednesday, May 28 6:30 – 8:30 pm $45

Knife SkillsKnife safety, the anatomy of a knife, how to stone-sharpen and hone a knife, how to care for your knife, and basic knife skill motion are all covered. It is highly recommended that you bring your own chef's knife as each one is an individual. Plus, you get a free sharpening.
Thursday, May 29 6:30pm – 8:30pm $35

Start The Weekend Right- TapasEase out of the work week by enjoying Spanish tapas, expanding your international cooking repertoire, and receiving some great tapas recipes to try at home.
Friday, May 30 6:00pm – 7:30pm $40

Farmer’s Market Brunch Join us for brunch and a cooking class and learn to make out-of-this-world crepes, quiches, and brunch salads featuring local produce from the previous day’s Farmers Market. You’ll learn, you’ll experience, you’ll eat. Then you’ll go home and nap.
Sunday, June 1 11:00 am – 1:00 pm $45


Registration and prepayment are required.
Everyday Cook Cancellation Policy: A store credit will be issued for cancellations made seven days prior to the class. All other cancellations are nonrefundable. Everyday Cook reserves the right to cancel any class for a full refund.
Contact: everyday cook: 734 827 COOK everyday wines: 734 827 WINE
direct email: everyday_wines@yahoo.com

Cooking Classes in May

Knife Skills
Knife safety, the anatomy of a knife, how to stone-sharpen and hone a knife, how to care for your knife, and basic knife skill motion are all covered. It is highly recommended that you bring your own chef's knife as each one is an individual. Plus, you get a free sharpening.
Wednesday, May 7 6:30pm – 8:30pm $35

Dinner and a Cooking Class – French Vietnamese
The ultimate fusion. Enjoy a three course meal and learn how traditional Vietnamese ingredients meet classical French cooking technique to produce complex flavors and unexpected combinations.
Thursday, May 8 6:30pm – 8:30pm $45

Dinner and a Cooking Class – Moroccan
Morocco is the doorway between Europe and Africa, and its food is characterized by rich spices like cumin, coriander, saffron, chilies, dried ginger, cinnamon, and paprika. Explore the pallet of flavors while enjoying a three course Moroccan dinner.
Wednesday, May 14 6:30pm – 8:30pm $45

Culinary Boot Camp – Foundations
Whether it’s a French mirepoix, an Italian soffritto, or a Portuguese refogado, many recipes start by cooking one or more vegetables and occasionally some meat in butter or oil. These starters provide the foundation of flavor and character for sauces, soups and stews. Learn to create these mixtures, infuse flavors into dishes, and how to improvise sauces, soups, and stews without a recipe.
Sunday, May 18 10:00 am – 1:30 pm $75

Culinary Boot Camp – Meat 101
An intensive all-things-carnivore afternoon that includes roasting, braising, rubs, marinades, grilling, sautéing, and the secrets of making a great gravy from a roast. Makes a great father’s day gift.
Sunday, May 18 2:30 pm – 5:30 pm $75

Dinner and a Cooking Class – Cooking With Herbs
Learn about local herbs available at the Ann Arbor Farmers Market as well as proper cooking techniques while enjoying a three course meal featuring the use of fresh herbs in salad, vinaigrette, sauces, and sauté.
Wednesday, May 21 6:30pm – 8:30pm $45

Start The Weekend Right – Secrets of Sushi
Begin your night on the town by learning the secrets of making your own sushi. Fish selection, preparation, sticky rice, rolling , and more.
Friday, May 23 6:00pm – 7:30pm $40

Dinner and a Cooking Class – Vegetarian From the Farmers Market
Featuring seasonal, locally grown vegetables from the Ann Arbor Farmers Market, you’ll enjoy a three course meal while learning vegetarian cooking skills to create dishes that everyone will love.
Wednesday, May 28 6:30 – 8:30 pm $45

Knife Skills SOLD OUT - WAIT LIST
Knife safety, the anatomy of a knife, how to stone-sharpen and hone a knife, how to care for your knife, and basic knife skill motion are all covered. It is highly recommended that you bring your own chef's knife as each one is an individual. Plus, you get a free sharpening.
Thursday, May 29 6:30pm – 8:30pm $35

Start The Weekend Right- Tapas
Ease out of the work week by enjoying Spanish tapas, expanding your international cooking repertoire, and receiving some great tapas recipes to try at home.
Friday, May 30 6:00pm – 7:30pm $40

Farmer’s Market Brunch
Join us for brunch and a cooking class and learn to make out-of-this-world crepes, quiches, and brunch salads featuring local produce from the previous day’s Farmers Market. You’ll learn, you’ll experience, you’ll eat. Then you’ll go home and nap.
Sunday, June 1 11:00 am – 1:00 pm $45

Registration and prepayment are required.
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Everyday Cook Cancellation Policy: A store credit will be issued for cancellations made seven days prior to the class. All other cancellations are nonrefundable. Everyday Cook reserves the right to cancel any class for a full refund.

Contact: everyday cook: 734 827 COOK everyday wines: 734 827 WINE

direct email: everyday_wines@yahoo.com

Cooking Classes the Week of April 28

Tired of scrolling down the list of classes to see what's still available? Look below (hardly any scrolling) to see the this week's classes.

Dinner and a Cooking Class – Spain
During this three course Spanish meal you’ll learn and enjoy classic paella -- and so much more.
Wednesday, April 30 6:30 – 8:30 pm $50

Dinner and a Cooking Class – Tuscan
Tuscany is the heartland of Italy, and its foods reflect the very best of Italy’s home cooking. Featuring simplicity and fresh ingredients, you’ll enjoy a three course Tuscan dinner emphasizing the Italian’s love of wine, olive oil, cheeses, and bread in conjunction with the freshest produce, herbs, and meats.
Thursday, May 1 6:30 – 8:30 pm $55

Culinary Boot Camp – Flavor Dynamics --ONE SPOT LEFT
The creative use of herbs and spices plays a pivotal role in enhancing both the aroma and flavor of many dishes - whether in salads, vinaigrettes, marinades, sauces, vegetables, seafood, poultry or meats. This is a hands-on session where you’ll learn about a variety of spices and herbs, their different uses, how to identify and purchase, as well as creative pairings and how to maximize flavors.
Sunday, May 4 10:00 am – 1:00 pm $75

Cooking Classes

Culinary Boot Camp – Seafood 101
An intensive afternoon of all things fish. You’ll learn all types of seafood – round fish, flat fish, crustaceans, and bi-valves – as well as handling, preparing, skinning, filleting, steaming, poaching and more.
Sunday, April 13 10:00 am – 1:00 pm $75
April 13 2:30 pm - 5:30 pm $75

Dinner and a Cooking Class – Yucatan The geographic isolation of Mexico’s Yucatan Peninsula resulted in heavy culinary influences from Spain, the Caribbean and Northern Europe. Yucatan cuisine gained international fame with unique combinations of spices such as pumpkin seed, oregano, red onion, sour orange, sweet pepper, lime, and coriander. Expand your culinary horizons while digging into a three course Yucatecan meal. Yes, we said Yucatecan; spell-check be damned.
Tuesday, April 15 6:30pm – 8:30pm $45

Dinner and a Cooking Class – Paris
Let’s cut to the chase here. Sure, we could talk about all the international technique you’re going to learn, but the bottom line is that Chef Chewy is classically trained in French cooking from the Culinary Institute of America. You won’t want to miss this three course meal (and all the cool stuff you’re going to learn).
Thursday, April 17 6:30pm – 8:30pm $55

Culinary Boot Camp – Foundations
Whether it’s a French mirepoix, an Italian soffritto, or a Portuguese refogado, many recipes start by cooking one or more vegetables and occasionally some meat in butter or oil. These starters provide the foundation of flavor and character for sauces, soups and stews. Learn to create these mixtures, infuse flavors into dishes, and how to improvise sauces, soups, and stews without a recipe.
Sunday, April 20 10:00 am – 1:30 pm $75

Culinary Boot Camp – Meat 101 SOLD OUT -- WAITLIST
An intensive all-things-carnivore afternoon that includes roasting, braising, rubs, marinades, grilling, sautéing, and the secrets of making a great gravy from a roast.
Sunday, April 20 2:30 pm – 5:30 pm $75

Dinner and a Cooking Class – Southwestern
Wake it, shake it, Molé! Molé! Mexican, Native American, and Spanish cultures influenced the rustic cooking of New Mexico, California, Arizona, and Texas. During this three course meal you’ll experience how chiles combine with onion, tomato, oregano, cumin, cilantro, and cinnamon. Westward ho!
Wednesday, April 23 6:30pm – 8:30pm $45

Dinner and a Cooking Class – Ethiopian
Learn about the abundant flavors in these spicy vegetable and meat dishes utilizing cumin, basil, coriander, ginger, saffron, mustard, cardamom, red pepper and more. Enjoy a three course meal while expanding your knowledge and use of spices.
Thursday, April 24 6:30 – 8:30 pm $45

Knife Skills WAIT LIST
Knife safety, the anatomy of a knife, how to stone-sharpen and hone a knife, how to care for your knife, and basic knife skill motion are all covered. It is highly recommended that you bring your own chef's knife as each one is an individual. Plus, you get a free sharpening.
Tuesday, April 29 6:30pm – 8:30pm $35

Dinner and a Cooking Class – Spain
Let’s focus on Valencia, whose historic Middle Eastern heritage is evident in its use of rice and citrus fruits, both of which are culinary concepts imported by the Phoenicians and Arabs who used Valencia as a trading outpost. During this three course Spanish meal you’ll learn and enjoy classic paella -- and so much more.
Wednesday, April 30 6:30 – 8:30 pm $50

Dinner and a Cooking Class – Tuscan
Tuscany is the heartland of Italy, and its foods reflect the very best of Italy’s home cooking. Featuring simplicity and fresh ingredients, you’ll enjoy a three course Tuscan dinner emphasizing the Italian’s love of wine, olive oil, cheeses, and bread in conjunction with the freshest produce, herbs, and meats.
Thursday, May 1 6:30 – 8:30 pm $55

Culinary Boot Camp – Flavor Dynamics
The creative use of herbs and spices plays a pivotal role in enhancing both the aroma and flavor of many dishes - whether in salads, vinaigrettes, marinades, sauces, vegetables, seafood, poultry or meats. This is a hands-on session where you’ll learn about a variety of spices and herbs, their different uses, how to identify and purchase, as well as creative pairings and how to maximize flavors.
Sunday, May 4 10:00 am – 1:00 pm $75

NEW! Culinary Boot Camp – Sautéing, Pan Frying, Stir Frying WAIT LIST
Learn the functional differences between sautéing, pan-frying and stir-frying meats, fish, and vegetables. You'll get a handle on proper techniques for each cooking method, how they are applied, and which preparation methods will yield the best results for whatever happens to be in your refrigerator.
Sunday, May 4 2:30-5:00 $75

Registration and prepayment are required.

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Everyday Cook Cancellation Policy: A store credit will be issued for cancellations made seven days prior to the class. All other cancellations are nonrefundable. Everyday Cook reserves the right to cancel any class for a full refund.

Contact: everyday cook: 734 827 COOK everyday wines: 734 827 WINE

direct email: everyday_wines@yahoo.com

Cooking Class Update March 11

Below are the classes that are sold out. We do sometimes have cancellations so if you would like to be wait listed, please call us at 734.827.COOK.

SOLD OUT:
Culinary Boot Camp Flavor Dynamics March 30
Culinary Boot Camp Seafood 101 March 30
Culinary Boot Camp Meat 101 April 6

Upcoming Cooking Classes for March and April

Knife Skills

Knife safety, the anatomy of a knife, how to stone-sharpen and hone a knife, how to care for your knife, and basic knife skill motion are all covered. It is highly recommended that you bring your own chef's knife as each one is an individual. Plus, you get a free sharpening.
Wednesday, March 19 6:30pm – 8:30pm $35

Dinner and a Cooking Class -- Thai

Thai cuisine is known for its balance of five fundamental flavors in each dish or the overall meal - hot (spicy), sour, sweet, salty and bitter. Expand you international cooking techniques while enjoying a fabulous three course Thai meal.
Tuesday, March 25 6:30pm – 8:30pm $55

Dinner and a Cooking Class – Cuban

Influenced by Spanish, French, African, Arabic, Chinese, and Portuguese cultures, Cuban cooking is among the most interesting cuisines to be found in the Caribbean. Come join us and learn about Cuban cuisine while our Chef prepares a three course Cuban dinner.
Thursday, March 27 6:30pm – 8:30pm $55

Culinary Boot Camp – Flavor Dynamics

The creative use of herbs and spices plays a pivotal role in enhancing both the aroma and flavor of many dishes - whether in salads, vinaigrettes, marinades, sauces, vegetables, seafood, poultry or meats. Spend an intensive hands-on session learning about a variety of spices and herbs, their different uses, how to identify and purchase, as well as creative pairings and how to maximize flavors.
Sunday, March 30 10:00 am – 1:00 pm $75

Culinary Boot Camp – Seafood 101
An intensive afternoon of all things fish. You’ll learn all types of seafood – round fish, flat fish, crustaceans, and bi-valves – as well as handling, preparing, skinning, filleting, steaming, poaching and more.
Sunday, March 30 2:30 pm – 5:30 pm $75

Dinner and a Cooking Class – Sardinia

Let’s journey to Sardinia, the second largest island in the Mediterranean Sea. Sardinia is a food lover’s paradise that serves up local wine and a variety of dishes that include fresh fish, meat and Malloreddus, a Sardinian pasta. Come experience Sardinia with us while enjoying a three course meal.
Wednesday, April 2 6:30pm – 8:30pm $55

Culinary Boot Camp -- Meat 101

An intensive all-things-carnivore afternoon that includes roasting, braising, rubs, marinades, grilling, sautéing, and the secrets of great gravy.
Sunday, April 6 1:00 pm – 5:00 pm $75

Dinner and a Cooking Class – Argentina

Argentina is the beef capital of the world. During this three course meal you’ll broaden your cooking horizons by learning preparation techniques, side dishes, classic chimichurri sauce, and Argentinean wine suggestions.
Wednesday April 9 6:30pm – 8:30pm $55

Registration and prepayment are required.

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Everyday Cook Cancellation Policy: A store credit will be issued for cancellations made seven days prior to the class. All other cancellations are nonrefundable. Everyday Cook reserves the right to cancel any class for a full refund.

Contact: everyday cook: 734 827 COOK everyday wines: 734 827 WINE

direct email: everyday_wines@yahoo.com

Classes Coming Soon

You've been asking and we've been compiling. We'll have the next round of classes coming soon. We promise. Any requests, fire away.

It's Final -- City will keep Liquor License

Hello, everyone. Well, we had one more shot at the liquor license last night. Unfortunately, we thanked Marcia Higgins too soon for her support. She was an unknown, but we really thought she was going to support local business. Unfortunately, she went the other way.

However, the others on the list were fabulous and we thank them for their efforts and support.

On a more positive note...

March Cooking Classes will be posted soon. We do still have some spots available in the March 12 Vegetarian Cooking Class.

Thanks,
the everyday cook & everyday wines team

Thank You

Well, the vote for the Class C Liquor License didn't go our way at the February 4 City Council Meeting. However, there is a chance that they will reconsider the vote on Monday, February 18.

If you have a minute, please email your thanks and support to the following council members:

Mike Anglin
Sabra Briere
Chris Easthope (did not attend the last council meeting but has expressed his support for us)
Marcia Higgins
Joan Lowenstein
Ron Suarez

Thanks again for your concern and continued support of everyday wines and everyday cook. Your business is much appreciated!

Cheers,
from the folks behind the counter and in the ktichen
everyday wines & everyday cook

The Vote Is On

On Monday, February 4, City Council will vote on whether they will recommend Everyday Cook for the available Class C Liquor License (this allows us to pour and serve on premise).

Your public support has been instrumental in getting us this far, and now we need one more push.

If you can attend the city council meeting on Monday, February 4, that would be great.

Monday, Feb 4
Time: 7:00 pm
City Hall, 2nd Floor City Council Chambers
100 N. Fifth Avenue


Otherwise, an email to the Mayor and City Council in support would be much appreciated as well. You can find individual emails or a group email here:
http://www.a2gov.org/government/citycouncil/Pages/Home.aspx


Many thanks for your continuing support.

Cooking Classes for February and March

As Promised, here are the next round of cooking classes through mid March.

Dinner and a Cooking Class -- Provence
Happy Valentine’s Day Eve. Picture a rustic cottage in southern France on the Mediterranean Sea. Now throw in olives, garlic, thyme, sage, rosemary, fresh meats and cheese. Top it off with Chef Chewy teaching classic French technique during this fabulous three course meal.
Wednesday, February 13 6:30 – 8:30 $45

Knife Skills WAIT LIST
Knife safety, the anatomy of a knife, how to stone-sharpen and hone a knife, how to care for your knife, and basic knife skill motion are all covered. It is highly recommended that you bring your own chef's knife as each one is an individual. Plus, you get a free sharpening.
Tuesday, February 19 6:30 – 8:30 $35

Dinner and a Cooking Class – French Vietnamese SOLD OUT
The ultimate fusion. Enjoy a three course meal and learn how traditional Vietnamese ingredients meet classical French cooking technique to produce complex flavors and unexpected combinations.
Wednesday, February 20 6:30 – 8:30 $45

Culinary Boot Camp – Stocks and Soups SOLD OUT
Learn how to build layers of flavor by making stock from scratch, then a consommé, and finish it off by making a hearty soup from our stock to take home for dinner. Very hands-on.
Sunday, February 24 1 pm – 4 pm $65

Dinner and a Cooking Class -- Spain WAIT LIST
Let’s zoom in on Catalonia. Occupied for nearly seven hundred years by the Romans, followed by several centuries of the Visigoths, and then four hundred years by the Moors, the influences are all over the map (some pun intended). Using many of the same fresh ingredients as other Mediterranean cuisines—tomatoes, garlic, olives, beans, pasta, fruits, and a bounty of meat and seafood—Catalan cooking combines them in unexpected and mouthwatering ways. Enhance you’re international cooking reference points while enjoying a three course meal.
Wednesday, February 27 6:30 – 8:30 $45

Culinary Boot Camp – Seafood 101 SOLD OUT

An intensive afternoon of all things fish. You’ll learn all types of seafood – round fish, flat fish, crustaceans, and bi-valves – as well as handling, preparing, skinning, filleting, steaming, poaching and more.
Sunday, March 2 1pm – 4 pm $70 SOLD OUT

Culinary Boot Camp -- Foundations WAIT LIST
Whether it’s a French mirepoix, an Italian soffritto, or a Portuguese refogado, many recipes start by cooking one or more vegetables and occasionally some meat in butter or oil. These starters provide the foundation of flavor and character for sauces, soups and stews. Learn to create these mixtures, infuse flavors into dishes, and how to improvise sauces, soups, and stews without a recipe.
Sunday, March 9 1 pm – 4 pm $65 SOLD OUT

Dinner and a Cooking Class – Vegetarian for Everyone
During this three course meal you’ll learn vegetarian cooking skills and techniques using ingredients that are both colorful and flavorful to create a meal that everyone will love.
Wednesday, March 12 6:30 – 8:30 $45

Registration and prepayment are required.

----------------------------
Everyday Cook Cancellation Policy: A store credit will be issued for cancellations made seven days prior to the class. All other cancellations are nonrefundable. Everyday Cook reserves the right to cancel any class for a full refund.

Contact: everyday cook: 734 827 COOK everyday wines: 734 827 WINE

direct email: everyday_wines@yahoo.com

Cooking Class Update

Hi, everyone. With the exception of the Crete Dinner & a Cooking Class, all classes are sold out through February 10. We will be posting February/early March classes next week.