Nosh Night at UICA

Last Thursday was another installment of the highly creative Nosh Night hosted by the Urban Institute of Contemporary Arts (UICA) in downtown Grand Rapids. I took my teenage daughter and dance enthusiast, Margaux, to engage her in the arts and to meet the members of GR's creative class who make things happen in the city. I didn't really know what to expect from my first Nosh night. As expected, the vibe was definitely good, the food by The Winchester was delicious, and yes, the performances, were outstanding. Though I have to admit that some of the interpretative dancing was a bit bizarre even for my taste. But that's what Nosh night is all about. I will definitely be back for the next event.

Two Reasons To Go To Rose's

Sesame Seared Yellowfin Saku Tuna

There was a time when I refused to go to Rose's restaurant on Reeds Lake in East Grand Rapids. I just felt the long waiting time to get a table for okay food is not worth my effort. But something happened about a year ago, when all of a sudden, I had a series of fantastic experiences; primarily with the food. I've been to Rose's about, let's say, eight times in the last year, and every visit passed my fairly high expectations.

The setting, especially in the summer, is unmatched in West Michigan (okay, it's up there with the jdek at the JW). With the addition of the fireplace and some additional al fresco seating this past summer - Rose's hit a jackpot. 

Here are two reason's to go to Rose's right now - the Sesame Seared Yellowfin Saku Tuna with Ginger-Soy glazed Edamame, micro arugula sprouts, pearl onions & cashews, sriracha and sweet soy and the Seared Lump Crab Cake with Vegetable-Tortilla Slaw, Pepitos, Roasted-Chile Cilantro Aioli. Both are reasonably priced under $15.00. 

If I had to choose one restaurant to inherit from my friend, Greg Gilmore, among his many wonderful establishments under the Gilmore Collection,  my choice by far is this little restaurant overlooking a pristine lake, fifteen minutes away from downtown. This time, the wait is well worth it.

Seared Lump Crab Cake

C5 Restaurant - A Royal Canadian Treat

Grilled Octopus - Garbanzo Bean & Black Olive Relish, Espelette Aioli

I took advantage of a day trip to Toronto by booking a lunch table at C5 restaurant - the ultra mod eatery located on the top floor of the Royal Ontario Museum (ROM). C5 stands for the fifth "crystal" in this Michael Lee-Chin's "aluminum and glass structure with five interlocking, self supporting prismatic sculptures." C5 is up on my list of museum restaurants alongside Cafe Marly in the Louvre. 

The C5 Lounge's black, leather and glass motif sets the tone for the space immediately upon arriving on the 5th floor of the ROM via a dedicated elevator. The restaurant sits on the tip of the glass prism with a fantastic view of the surrounding parks and buildings. I can just imagine the vibe when this place is hopping in the evening.

Chef Ted Corrado's food is superb with a strong emphasis on seasonality and local Ontario food products. The food preparation and presentation are on par with more publicized food cities such as New York, Chicago and London.  Another brilliant concept within the C5 restaurant is the Food Studio several floors down. Food Studio is a designer's "cafeteria,' serving seasonal and organic menu items in a  sensory pleasant space.

Never settle for "any restaurant" whenever you visit a foreign city. Do your research. Not enough time? Check out the buzz on the latest mobile street food. All the time in the world? Then indulge in the cornucopia of food-worthy eateries and savor the moment. This is what traveling is all about.

c5 Lounge

Open Kitchen

The Dining Room

Black Cod Tempura - Japanese Eggplant, Chanterelles, Garlic Wilted Tendrils, Lychee Black Bean Sauce

Steak Frites - Cumbrae Farms 60 Day Aged Rib Eye, Yukon Gold Frites, Watercress Salad

Fresh White Leather Banquettes

c5 Bar

DJ Jef Leppard and The Rocket Lounge

We knew we were in the right place when the entire packed house at Louie's Rocket Lounge on Bridge St. were belting their smoked filled lungs to Bonnie Tyler's Total Eclipse of the Heart with so much gusto and enough determination to shed Bonnie's hair-sprayed big hair off her skull.  The praise goes to DJ Jef Leppard, a cigar-smoking, retro dj who is rumored to be driving around the streets of GR in his Ford Pinto - a totally 80's classic clunker of a car - but a perfect companion for this bigger than life video-DJ. 

I always like discovering an entirely different crowd from what I am accustomed to. On this Thursday night, the greasers from The Outsiders, the entire cast of characters from Pretty in Pink and Fast Times at Ridgemont High collided to what turned out as an 80's time warp in the west side of Grand Rapids.  Very rad, indeed.

The $12.00 Grill Menu

I decided to go back to the J Bar (formerly Judson's) at the B.O.B. to see for myself if the new $12.00 Grill menu is worth the visit. I wasn't expecting a prime grade beef, but given the tough economy, this might be worth the experiment. 

So after the East Grand Rapids Daddy-Daughter dance, my 10 year old daughter and I headed downtown for our annual dinner date. To my delight, there were still diners in the restaurant (8:30 PM on a Tuesday). After a short wait at the host stand, the friendly host sat us in a nice booth. We shared the "famous" pork buns and enjoyed every bite. I ordered the $12.00, 14-ounce NY strip steak, medium-rare, and my daughter ordered the filet, medium-well. We also ordered a side of green beans. 

Here's our verdict: the strip steak was cooked and seasoned perfectly, however, it's lower grade quality was evident the moment I sliced my first piece. The steak was tough and dry - especially for a medium-rare piece. It was firm with hardly any marbling. My daughter's $12.00, 4-ounce filet shrunk to the size of a lacrosse ball and was even tougher (it was medium well - so it wasn't the kitchen's fault). The generous portion of green beans were delicious. The $12.00 steak menu brings people in, but not enough to bring people back. My suggestion: stick to the the regular steak menu. It's well worth the higher price tag.

Part 2

Two days later, my friend Don MacKenzie invited my wife and I to Gilly's for some more pork buns (yes, it's that good). I also tried the banh mi sandwich, which tasted more like a an American steak sandwich, despite the traditional condiments of daikon, pickled carrots and mayonnaise (sesame-ginger). Instead of a pate, Gilly's serves their's with marinated hangar steak. They could have added more ginger to the mayo dressing. The general manager sent us a chocolate souffle with vanilla creme anglaise. Having served a million souffles during my stint in a French restaurant in the 80's, I must say that Gilly's souffle was wonderful. 

Delicious Green Beans

Filet Steak

Banh Mi with Hangar Steak

Pork Buns redesigned with julienne cucumbers

Fantastic Souffle with Creme Anglaise

The Best Filet of Beef in the City - Hands Down!

See that piece of USDA Prime Filet pictured above? That is the purest piece of meat you could find this side of the big lake. It has been months since my wife and I last visited The Grill at 1913 at the Amway Grand Plaza and I cannot tell you how much we realized how much we missed the personalize service, and most of all, the filet of beef. 

We like to try different things whenever we visit a restaurant. But we take exception from this culinary experimentation at The Grill. And it is not from lack of trying. It's just whenever we deviate from our three favorite items, we end up  second guessing ourselves. In the words of Edgar Allan Poe, "Nevermore!" At The Grill, we start with Mt. Veeder cabernet sauvignon while sharing the escargot with garlic butter. No other escargot dish can compare to this classic preparation. We follow that with the best ceasar salad in the city - crisp, cold romaine, just the right touch of garlic in the dressing and anchovy fillets (for me). And then, we top the experience with the filet of beef. Perfection!  

Ask for Denis Cerezo, the godfather of fine dining, and tell him you want to have the exact same thing. I guarantee that you won't be disappointed. Nevermore!

Barista Competition at MadCap

Laura judging Ryan's technique

MadCap takes coffee seriously. It's a whole different language, and by far, a much better caffeine experience. 

I was very honored to have been asked to judge the Michigan barista competition at MadCap last week as a precursor to the regional competition in Milwaukee in March. Grand Rapids Press columnist, Chris Knape, Bar Divani owner, Rimple Nayyar, and "Farm to Table" advocate, Lisa Rose Starner, were my fellow judges.

I've tasted a lot of coffee in my lifetime, but to judge an actual coffee competition is a whole different sensory experience. A packed house witnessed the event (a very good sign since the coffee house was technically closed for business). Four competitors, three from MadCap and one barista from Cuppa Joe in Traverse City, presented the judges an espresso, cappuccino and a signature coffee drink. We judged them on the color of the crema, consistency and persistence of the crema and foam, taste balance, tactile balance, appealing look of the signature drink, presentation, attention to detail and overall impression. A head technical judged also evaluated the drinks.

Despite spitting most of the twelve coffees after tasting, I felt a little shaky. I'm sure it's a normal occurrence with amateur tasters like myself. I felt guilty for not consuming the coffee which were all pretty delicious.

It was a pleasant way to spend my Saturday evening...and the wee hours of Sunday morning. Coffee anyone?

A full house

Chris Knape receiving instruction from head technical judge, Josh Dugan

Trevor's perfect cappuccino

Lisa Rose Starner and my fellow judges

21st century coffee society

Trevor Corlatt of MadCap

Spectators interview the competitors

Cara of Traverse City with her coffee mis en place

Trevor orchestrating his signature drink

Laura during her espresso performance

Cara's Bramble inspired signature drink