Menu For Love

The Geek and the Gourmet

This was our breakfast a couple weeks ago. Lobster and Duck, sound good? It was absolutely fantastic. We were filming at Table, a new fine dining restaurant at The H hotel in Midland, Michigan. Executive Chef Anthony Demes created the dishes before sitting down with us for an interview. His style and philosophy is modern, thoughtful and creative, but he is traditional in all the ways that are important. He prefers to be involved in the cooking and meeting with customers rather than shut off in an office directing others without that hands on involvement. The interview will be revealed in our upcoming foodie TV program, The Geek and the Gourmet. We will start airing the show this fall on this blog as well as on cable channel 3 (Tri-City Michigan area) so make sure you check us out. Some of the other episodes will feature beekeeping in Michigan, our entry into the Midland Chili and Salsa Cookoff and Homemade Pretzels! So stay tuned!

First Tomato Day

I put my garden in a little late this year and so it took until today to get my first red ripe tomato.  I went right out, bought a baguette from the new bistro/bakery, Cafe Zinc and headed home to make a batch of bruschetta. It was so satisfying to have a lunch made from fresh garden ingredients. Here's the recipe I used, but with bruschetta there are no hard and fast rules. Just use fresh veggies and good bread. Enjoy!

Anne's Bruschetta

1 large tomato, chopped
1 medium onion, chopped
1 small handful chopped cilantro (or basil depending on taste)
2 cloves garlic, finely grated
1/2 cucumber chopped small
1 t. balsamic vinegar
1 t. olive oil
salt

1 Loaf French Baguette
2-3T olive oil
2-3 drops white truffle oil (optional)

Slice baguette into 1/2 thick slices, brush with olive oil (I added a few drops of white truffle oil as well). Bake bread slices in a 400 degree F oven for 6-8 minutes. Spoon veggie mixture on top and eat.