Roots of Inspiration



Published:

Special Advertising Section

Inside every restaurant in the metro Detroit area are chefs who learned to do what they do by asking questions and paying attention. Are there any natural-born chefs? There certainly are those who have more of an interest in creating and experimenting — but for those who are culinary artists, their talent stems from hard work. Through long hours, taking risks, learning from mistakes, and absorbing all the wisdom that other culinary scholars are willing to teach, these chefs have earned their place in the kitchens of some of the area’s finest dining establishments.

A generation ago, most chefs quietly labored in their kitchens with relative anonymity, but today’s customer is interested in their meal’s backstory. Who created it? What local products were included? Where are the ingredients sourced? What was the inspiration behind the dish? Knowing the answers provides another dimension to the dining experience.

It’s not just what you’re eating, but why.

The chefs in this issue have taken time to answer questions they have received from customers, in hopes that their responses will help develop a deeper understanding of the food they present, and why.


Toasted Oak

Q: What would you like as a last meal?

A: A customer asked me whether I would want to cook it. I had to ponder this because (there are so many) amazing local and world-renowned chefs and restaurants, from multi-star Michelin establishments to small diners. There’s always the desire for a home-cooked meal, but my request would be a dish created by one of my team members. Nothing brings me more joy than to see young culinarians reveal their heart in a dish. I’m fortunate to work with so many who bring passion and excitement to their quest to deliver the perfect dish; one I would be honored to have as my last meal.

Toasted Oak
Brian Kanak, Executive Chef
27790 Novi Rd.
Novi, MI 48377
P: 248-277-6003
toastedoak.com

StoryPoint Senior Living

Q: How do you make food craveable?

A: For crave-ability, food must first be delicious and memorable. It’s about creating dishes that please the senses and satisfy taste, (and then make us) long for a repeat experience. As we go through life, certain foods create taste memories, and it starts with quality ingredients and a team that’s passionate about the food that’s prepared and served. Passion, quality, and commitment will produce authentic, flavorful food that results in a memorable dining experience.

By utilizing the best possible ingredients that are in peak season, you can capture the maximum amount of flavor and nutrition. I think you have to be really thoughtful and creative with layering flavors. Having pleasing aromas will also enhance craveability. Preparing foods that appeal to all the senses — including umami, which has a pleasant, savory taste — plays a huge role in making food memorable.

Sometimes just thinking about a certain type of food can make you start to want it. In our StoryPoint kitchens, we believe that by using the best ingredients and culinary techniques, we will both revive memories of the past and create new memories of foods that are delicious and craveable!

StoryPoint Senior Living
Chef Tim Bryant CEC®,
Corporate Executive Chef
Brighton, MI 48114
P: 1-855-40-STORY
storypoint.com

Portofino Restaurant & Banquet Facility

Q: What is a savory mousseline, and what are some applications for it?

A: A savory mousseline is usually a pureed protein like shrimp or chicken, or a vegetable, that’s folded with whipped cream and/or beaten egg whites to give it a light, airy consistency and to lighten the texture. Savory mousselines are very versatile in a professional kitchen and can be made from almost any meat, protein, or vegetable. Some of my favorite uses involve shellfish and fresh seafood. Using lobster mousseline instead of mayonnaise as a binder in a crab cake recipe creates a nice, light, textured cake that’s full of flavor and also very unique. Using a crab mousseline for stuffing trout, sole, flounder, or any other delicate fish helps hold it together during the cooking process, adds eye appeal, and gives it a wow factor. I also use shellfish or salmon mousseline as the force meat in most of my seafood based terrines because of the contributing fat content and the overall texture it provides.

Portofino Restaurant & Banquet Facility
Jeffey C. Mellas, Executive Chef
3455 Biddle
Wyandotte, MI 48192
P: 734 281-6700
PortofinoOnTheRiver.com

 

Edit Module
Edit Module Edit ModuleShow Tags Edit Module
Edit ModuleShow Tags

Most Popular

  1. 2018 Restaurant of the Year: Parc
    Excellent food, exceptional service, and a crisp and formal but distinctly unstuffy atmosphere...
  2. The Fisher Building Is a One-Stop Shop for the Alternative Bride
    Plus, bridal looks with vintage flare
  3. What’s the Source of the Steam Pouring Out of Detroit’s Sidewalks?
    Environmental groups want to clear the air about the fuel behind a little-known power system
  4. An Hour With ... Angela Aufdemberge
    President and CEO, Vista Maria
  5. Love at First Sip
    Michiganders dish about their love affairs with local wine
  6. Local Winter Activities Worth Bracing the Cold
    Metro Detroit’s parks are prime for winter adventures
  7. Cocktail Recipe: Man on the Moon
  8. Meet the Makers: The Empowerment Plan
    How the non-profit’s coat, sleeping bag project continues to expand
  9. Netflix Set to Bring Local Author’s Horror Novel to Life
    Sandra Bullock stars in the film adaptation of Ferndale author/musician Josh Malerman’s...
  10. Making the Case for a Less Sedentary Lifestyle
    Martial arts instructor trains people to defend themselves and take a stand against dangerous...