♪[ MUSIC ] ♪
>> DO YOU EVER WANT TO INDULGE
IN THE FLAVORS OF FRANCE, ITALY
WAIST LINE?
>> THESE CUISINES ARE PART OF
HEALTHY.
>> Tati: MICHELLE IS TAKING US
TO ANN ARBOR FOR DINE IN THE D
AND GET A TASTE OF THEM ALL AND
MORE TUCKED AWAY ON STATE STREET
SERVING UP MID TRAIN DISHES.
>> THERE WERE TOO MANY ITALIAN
RESTAURANTS AND TOO MANY GREEK
RESTAURANTS.
I WANTED TO FIND SOMETHING
DIFFERENT.
SO BON APPETIT MAGAZINE THAT
SAYS MEDITERRANEAN.
IT JUST DAWNED ON ME.
>> NORMALLY WHEN WE HEAR
MEDITERRANEAN WE MAY THINK OF
CUISINE.
HERE THEY ENCOMPASS FOOD FROM
THE ENTIRE MEDITERRANEAN REGION.
>> IF YOU SEE RECIPES SOUTH OF
FRANCE AND GREECE AND ITALY, YOU
COULD SEE THE FOODS ARE SIMILAR.
THE RECIPES ARE SO SIMILAR.
MAYBE THE SPICING CHANGE.
THERE ARE VARIATIONS OF THAT BUT
COMMONALITY TO THE PROCESS.
>> THEY FOCUS ON NATURAL FOOD,
LOTS OF FRESH PRODUCE AND
SEASONAL INGREDIENTS AND STAPLES
WHAT MAKES THE MEDITERRANEAN
DIET HEALTHY.
>> IN RETROSPECT I AM SO
FORTUNATE BECAUSE THE DIET THAT
EVERYBODY IS PROMOTING NOW,
THAT'S THE WAY I GREW UP.
>> AND THE IS CENTERPIECE OF
THEIR TABLES AND CUISINE IS PURE
IN GREECE.
>> I AM PRESENT WHERE IT I
PACKAGED AND BOTTLED.
I KNOW THE QUALITY AND THE TASTE
AND KNOW THE CHARACTERISTICS OF
THAT.
IT IS GREEN.
IT IS FLAVORFUL.
IT HAS A BEAUTIFUL AROMA.
IT HAS PEPPERY LONG-LASTING
TASTE IN YOUR MOUTH.
ALL THEIR DISHES.
TO SEE I IN ACTION WE MAKE
LEUCADIA MAR.
>> WE START WITH MEDITERRANEAN
SEA BASS.
IN FRANCE, ITALY AND GREECE.
WE DRIZZLE ON SOME OF THAT
SPECIAL OLIVE OIL AND SPRINKLE
GRILL IT GOES.
AS THAT IS COOKING WE PREPARE
THE SIDES STARTING WITH OLIVE
OIL AND GARLIC.
>> LOTS OF GARLIC.
>> ONIONS AND BROCCOLI.
>> BROCCOLI IS IN SEASON NOW,
CORRECT?
>> YES.
CORRECT.
AS SEASONS CHANGE?
CORRECT.
>> IT IS SERVED WITH A SIDE OF
RICE MIXED WITH SAUTEED VEGGIES.
GETS OLIVE OIL.
>> YES.
>> IS THAT ENOUGH?
>> IT IS PERFECT.
>> IT IS FINISHED WITH FRESH
LEMON ZEST AND A BIT MORE OLIVE
OIL, OREGANO THYME AND LEMON
JUICE FOR A TASTY, YET HEALTHY
MEAL.
>> JOINING US HERE IN STUDIO IS
RESTAURANT.
>> GOOD MORNING.
>> THANK YOU FOR HAVING ME HERE.
>> ABSOLUTELY.
YOU KNOW HOW I KNOW THAT THE
FOOD QUALITY HAS GOT TO BE OUT
OF THIS WORLD, THIS MAN WAS UP
BEFORE DAWN TODAY PLATING ALL
THIS SO IT IS JUST SO LOOKING
BOOK.
>> TELL US WHAT YOU BROUGHT.
>> WE BROUGHT SIGNATURE DISHES
AND THE HISTORY WE START WITH A
HEALTHIER ALTERNATIVE OF BUTTER
AND MADE OUT OF WHEAT POTATOES.
>> AND THAT'S A COMPLIMENTARY
SPREAD ALTERNATIVE TO BUTTER AND
MADE OUT OF WHEAT POTATOES,
BUTTER, LEMON JUICE.
AND WE HAVE SPANISH OCTOPUS
BRAISED IN RED WINE AND IT IS
ACTUALLY MARINATED WITH
METAMORPHOSIS OLIVE OIL.
SHALLOTS, CAPERS AND LEMON.
AND WE HAVE SMALL SAMPLERS.
YOGURT.
WE MAKE IT IN HOUSE AND TURN IT
INTO A TRADITIONAL GREEK SPREAD
FOLLOWED BY HUMMUS
ONE OF MY FAVORITE DISHES OF ALL
TIME GREAT COMBINATION ROASTED
DATES, ROASTED DATES WRAPPED IN
BACON STUFFED WITH SAUSAGE AND
ALMOND-BASED SAUCE AND TOUCH OF
CAYENNE PEPPER.
>> TWO OF MY FAVORIT HEALTHIEST
SALADS ARE KALE AND RAISIN SALAD
FINISHED WITH OLIVE OIL, FRESH
LEMON JUICE AND SALT AND PEPPER.
THE OTHER IS ROASTED PEAR SALAD
AND ARUGULA AND CHEESE DIRECTLY
FROM GREECE.
IT IS A CHEESE TH MAKE IT.
>> AND IT TOPPED WITH ALMONDS
AND ALSO GLAZED PEARS IN
BALSAMIC.
TWO SIGNATURE DISHES ON THE MENU
YEARS.
THE FIRST ONE IS ROASTED RACK OF
LAMB WHICH HAS BEEN ENCRUSTED
WITH DIJON MUSTARD AND PANKO
BREADCRUMBS SERVED WITH ISRAELI
COUSCOUS AND CAULIFLOWER AND
NEXT UP THE FAVORITE PAILLE.
IT IS A TAKE TO THE REGION AND
SPANISH RICE, SAFFRON AND
SHRIMP.
>> OLIVE OIL COMES DIRECTLY FROM
THE OWNER'S VINEYARD FIRST PRESS
OLIVE OIL EXTRACT VIRGIN AND NOT
BLENDED WITH ANYTHING.
THIS IS 100 PURE OLIVE OIL.
IT MAKES A DIFFERENCE.
CAN YOU TELL IN ACIDITY, COLOR
AND TASTE.
>> Tati: ABSOLUTELY.
>> IT IS GOOD TO HAVE YOU.
WHERE ARE YOU LOCATED?
>> WE ARE ON THE CORNER OF STATE
BEHIND WORLD MARKET.
THE HIDDEN JEWEL OF ANN ARBOR.
IT IS HIDDEN.
TUCKED AWAY AND BEHIND.
>> YOU WILL FEEL LIKE A JEWEL IF
WE ARE GIVING AWAY A $100 GIFT