IN
IN THE
IN THE UPPER 80S ALL LOOKING GOOD 4@ALL RIGHT ERIN THANKS SO
IN THE UPPER 80S ALL LOOKING GOOD 4@ALL RIGHT ERIN THANKS SO@ MUCH. ALSO LOOKING GOOD
RESTAURANT WE ARE UNDERWAY WITH
MORE THAN 70 RESTAURANTS TAKING
PART. YOU'VE GOT TO KNOW YOUR 4@
PICK OF MANY PLACES TO GO WITH
THAT PERKEY IS HERE FROM
AUSTRIA ROSSA TO TALK ABOUT
THEIR OFFERINGS. ALL RIGHT. SO4
FIRST 4@BEFORE WE GET TO WHAT
YOU'RE MAKING WHAT YOU GUYS ARE
DOING DIFFERENT THIS YEAR. WE 4@
OFFER A LOT OF DIFFERENT AARONS
IF YOU WILL. SO WE OFFER TWO
COURSES FOR TWENTY FIVE
DOLLARS. BUT THEN YOU CAN
UPGRADE TO SOME OF OUR REGULAR
MENU ITEMS AT A DISCOUNTED
PRICE. SO YOU CAN GET THE RIB
EYE FOR AN EXTRA EIGHT 4@DOLLAR
YOU CAN GET A DESSERT FOR FIVE
DOLLARS. SO WE UPGRADE SOME OF
THE OFFERINGS THAT WE DO.
SOUNDS GOOD TO ME. ALL RIGHT.
BEN'S THE MENU A LOT. OH
ABSOLUTELY. I ABSOLUTELY 4@LOVE
IT AND I LOVE WHAT WE'VE GOT
GOING ON HERE. SO TELL US WHAT
WE ARE MAKING 4@SO WE'RE MAKING
TROUT DISH. SO WE'VE GOT SOME
LOVELY LOCAL TROUT HERE 4@AND
THIS IS4@ JUST ON THE RESTAURAN
MENU. SO WE BRING WE DO THIS 4@
JUST FOR THE RESTAURANT MENU
OFFER. SO WE'RE GOING TO FRY
THIS UP REAL QUICK AND WE'RE
GOING TO ADD A LITTLE BIT OF 4@
OUR ITALIAN SAUSAGE. YEAH. YO4@
TALK ABOUT LOCAL. WHERE DID
WHERE DID YOU GET THIS FROM THE
SAUSAGE WE MAKE. WE GOT 4@THE O
THE TROUT THE CADILLAC. OH OK.
ALL RIGHT GOTCHA. SO. BUT WE
MAKE ALMOST EVERYTHING IN-HOUSE
AND WE DO ABOUT 80 PERCENT
LOCAL INGREDIENTS SO UNLESS
UNTIL MICHIGANS CAN LEARN TO
GROW LEMONS IN LIFE. GOT TO GET
IT. ALL RIGHT. SO. SO THIS IS
LOCAL PORK AGAIN FROM GREECE
AND WE'RE MAKING OUR OWN
ITALIAN SAUSAGE 4@OUT OF IT. YO
REALLY WANT TO I KNOW.
DEFINITELY WHEN I SEE THAT
RESTAURANTS ARE USING LOCAL
INGREDIENTS YOU KNOW TO ME THAT
KIND OF CATCHES MY AND I THINK
THAT'S AWESOME THAT YOU GUYS DO
THAT. WELL IT'S LOWERING THE
FOOTPRINT. 4@THE AVERAGE FRUIT
FOOTPRINT. AND IT'S REALLY
FRESH AND WE KNOW THE FARMERS
WE KNOW THE 4@PEOPLE RAISING OU
FOOD AND THAT MAKES A BIG
DIFFERENCE TO US. KEEP IT IN
HERE MICHIGANS. YES EXACTLY THE
MONEY IS STAYING HERE AND THE
FARMERS WALLYS AT THE
RESTAURANT 4@SO THAT'S HOW IT
WORKS OUT RIGHT. IT IS SO HE
GETS ALL THAT GOING. A NICE
NICE NICE 4@BUT WE GOT A LITTLE
SAUSAGE GOING IN THERE. THEN
CROSS COUNTRY 4@ACRES THERE'S A
FARM OUT IN NEW ZEALAND. WE GET
COMIGN AND THEY ALSO SUPPLY US
WITH SOMEONE IS THIS 4@PEPPER
RENATA. SO IS ROASTED PEPPERS A
LITTLE BIT OF ONIONS SOME
GARLIC A LITTLE BIT OF RED WINE
VINEGAR AND SOME FENNEL
CORIANDER AND OREGANO. WE STOOD
DOWN AND I WOULD BLUEGREEN
OTHER 4@ALL RIGHT. SO WE GET TH
WHEN 4@YOU'RE JUST GOING TO TOS
THIS TOGETHER REAL QUICK. PUT
THAT DOWN AND 4@JUST THAT FAST.
WE'RE GONNA BE READY TO PLATE
HERE. 4@WHILE YOU'RE FINISHING
YOUR CA4@REER SIDE FOR THE FOLK
AT HOME 4@WHERE IS YOUR
RESTAURANT LOCATED? SO WE'RE AT
16 MONROE CENTER 4@NORTHEASTNOR
RIGHT ACROSS THAT RIGHT IN
MEMORIAL PARK EXCAMPUS OUR
PARK. THAT'S REALLY BEAUTIFUL.
BEAUTIFUL YOU 4@YEP AND WE'VE
BEEN THERE FIVE YEARS NOW. OK 4@
SO ALL RIGHT. SO WE'RE JUST
GOING TO TAKE SOME LOVELINESS.
ALL RIGHT. PUT SOME 4@OF THIS
DOWN ON FAVORITE 4@PART THE
PRESENTATION. OH YEAH. SOME OF
THAT DOWN ON A PLATE 4@GOT DROW
PURNELL 4@OUR 4@YEAH. 4@WHAT AB
EDIE? ANY TIPS FOR PEOPLE WHO
WANT TO COOK THE FISH AT HOME?
I LIKE TO COOK. NOT SO MUCH
OVER HIGH HEAT BECAUSE I REAL4@
HURT THE FISH LIKE STEAKS AND
BP AND SO YOU WANT TO DO OVER
HIGH HEAT. SO JUST DO THIS OVER
MEDIUM HEAT JUST COOK IT
THROUGH JUST ENOUGH TO GET IT
TO COOK IT TO YO4@UR LIKING TRO
PROBABLY DO COOK ALL THE OUR
SALMON WE COOKED THE MEDIUM.
OK. SO I'M IN DOWNTOWN 4@
MARQUETTE HAS A GREAT FISH
SELECTION NOW. THEY GO OH I'M
GETTING SO MUCH BETTER IN WEST
MICHIGANS TO FIND LOCAL
INGREDIENTS AND STUFF. 4@WELL
JUST GETTING ON WITH THAT EXTRA
VIRGIN OLIVE OIL. THIS IS TRUE @
AGED BALSAMIC VINEGAR. IT'S
NICE. WE GOT THAT AND THIS IS
OUR PRESERVE LEMMEN SO WE
PRESERVED LEMONS WITH 4@A LITTL
BIT OF WHAT 15 DIFFERENT
SPICES. LITTLE BIT OF SALT 4@A
LITTLE BIT OF LOCAL MAPLE SYRUP
AND THEN PERIOD THAT WAS SOME
HONEY AND WE FINISH IT WITH
SOME FRESH GREEN HONEY. I'LL
TAKE HER SAY IF THAT TASTE IS
GOOD AS LONG AS PEOPLE ARE
GOING TO BE FOR VERY NICE
STRA4@IGHT. THANK YOU SO MUCH F
JOINING US. I REALLY APPRECIATE
YOU TO FIND OUT MORE
INFORMATION TO ON