LAST PREVIEW DINNERS

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The menu for March 21st and 22nd has been updated for the TMIP Preview dinners at Soe Cafe (12868 Red Arrow Highway, Sawyer, MI). We will be offering two tasting menu options. The first is a four course menu for $60, the second is a nine course menu for $85. We are no longer offering a la carte options. Join us for dinner on Fridays and Saturdays (beginning at 6pm). This week’s menu is game focused and reflects the type of menu that will run exclusively at TMIP Restaurant during Exterior Farm during Winter and Early Spring. Reservations are suggested and available at 508-367-9762

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Off the grid

Every so often I think it’s important for me to take a month-long leave of absence from social media. It’s so easy to get caught up in twitter, facebook and the like that it becomes detrimental to that thing called “real life.” That, and this gives the internet a break from my antics. I will take the month of April to focus my attention on getting TMIP open and to ring in spring by lending a hand getting Exterior Farm going for the season. If you’re interested in our progress opening TMIP and hearing/seeing farm updates, the other members of the crew will continue to tweet, blog and instagram. So follow TMIP on facebook, instagram and twitter ( @TMIPrestaurant ) and I’ll catch y’all after last frost.

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TMIP Vegan Menu at Soe Cafe

Screen shot 2014-03-14 at 1.20.52 PM The menu for March 21st and 22nd has been updated for the TMIP Preview dinners at Soe Cafe (12868 Red Arrow Highway, Sawyer, MI). We will be offering two tasting menu options. The first is a four course menu for $35, the second is an eight course menu for $50. We are no longer offering a la carte options. Join us for dinner on Fridays and Saturdays (beginning at 6pm). This week’s menu is Vegan and reflects the type of menu that will run exclusively at TMIP Restaurant during Exterior Farm’s peak vegetable production season in late summer and early autumn. Reservations are suggested and available at 508-367-9762

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TMIP Preview Dinners at Soe Cafe

Screen shot 2014-03-11 at 12.22.30 PMFor the last three weeks of the TMIP Preview Dinners at Soe Cafe (12868 Red Arrow Highway, Sawyer, MI) we will be offering two tasting menu options. The first is a three course menu for $35, the second is a five course menu for $50. We are no longer offering a la carte options. Join us for dinner on Fridays and Saturdays (beginning at 6pm). This exclusive peek into our crew’s upcoming restaurant in Laporte County will run until March 29th. Menu will change weekly.Reservations are suggested and available at 508-367-9762

 

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Information for the TMIP preview dinners held at Soe Cafe

Menu for week 1.

 

The crew of TMIP Restaurant is heading into its last weeks at Soe Cafe (12868 Red Arrow Highway, Sawyer, MI). March 28th and 29th mark our final dinners at Soe, so we can focus our attention to opening TMIP Restaurant in Laporte County, IN later this spring.
Until then, starting March 7th we’ll be running a menu at Soe Cafe showcasing dishes from the test kitchen of TMIP Restaurant. All menu items will be available a la carte at a comparable price point to previous Yesterday menus. To accommodate the very different menu format (read non “tasting menu” format) at Soe Cafe’s TMIP preview, the portions sizes will be increased and some dishes will be altered slightly for these preview dinners. Join us for dinner on Fridays and Saturdays (beginning at 6pm). This exclusive peak into our crew’s upcoming restaurant will run for 4 weeks (March 7th- March 29th) Please see attached menu. Menu will change weekly.Reservations are suggested and available at 508-367-9762

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Last weeks of Yesterday at Soe Cafe

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Though we’re sad to see it end, our time at Soe Café is coming to a close. Until the end of February we will be running a slightly scaled back menu (to preserve our sanity!). The menu will feature dishes inspired by Joy of Cooking with a nod to childhood favorites. See menu above.
Starting March 7th we’ll be running a menu showcasing dishes from the test kitchen of TMIP Restaurant. All menu items will be available a la carte at a comparable price to the previous menus at Yesterday. This menu will run through the 30th of march. See you there!

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Throwback Thursdays: Fried chicken night at Yesterday at Soe Cafe

              570jamesbrown  We’re excited to report that Yesterday at Soe Cafe will now be open for “Throwback Thursdays” in addition to the Fridays and Saturdays (dinner from 5:30pm-12am with bar snacks only after 10pm) and Sundays (for brunch from 10am-3pm). On Thursdays we will be putting out a menu featuring bar snacks and a Brown Bag of Fried Chicken ($12) all to a mellow soundtrack of Motown tunes. Thursday’s hours will run from 5:30pm-12am. Full array of menu options available until close. Selections of beer, wine and bourbon available. Check out the list of bar snacks below:

Parsnip Soup, Fried Cheese

Crispy Pig Ears, Herb Salad, Horseradish Vinaigrette

Deviled Eggs, Ham Salad

Nana Williams’ Caesar, Anchovy Croutons, 65c Egg

Popcorn, Smoked Butter, Lime

Cheddar Biscuits

Mustard Greens

Dirty Potatoes

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Yesterday at SOE Cafe. Sawyer, MI

Here are some updates from our new, temporary project “Yesterday” generously hosted by the owners of SOE Cafe in Sawyer, Michigan. The crew of TMIP restaurant presents dishes based on traditional American favorites from The Joy of Cooking. Here are some of the dishes featured on the dinner menu (available Fridays and Saturdays from 5:30pm until midnight -limited menu after 10pm) and on the brunch menu (available Sundays from 10am until 3pm). We will be cooking at SOE Cafe every weekend, through most of March. We look forward to seeing you here! Photo credit: Jeff Williams

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Another chapter closed.

crux u new

 

The very last stop on the CRUX tour was set for Yardley, Pa. I first heard about the Plescha brothers from Alex Talbot, of Ideas In Food, when the team at Charcoal BYOB hosted an author dinner for the chef’s book. After a few emails, a partially drunken (on my side) Skype chat, and a couple more emails and calls, we had a menu, a plan, and a course of action.

I’m not gonna make this a wordy post. In fact, this post is kind of difficult to write. It’s the end of something.  But, I will make a point to tell you that these guys in Yardley, Mark, Eric, and Jared, really know what the fuck is up. I suppose you don’t have any other choice but to make beautiful, tasty food when you have Alex Talbot dropping in to see the progress daily. Seriously, he was there with us for twenty minutes and it was terrifying.

I think Matt Gari’s photography says more about the food, work, passion, and creativity that went into this dinner, than I could say in a hundred thousand words.

Cheers, guys. It was a blast.

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CRUX and Lazy Bear

Whole radish, dipped in rendered lamb fat and seasoned with bee pollen and Sonoma Sea salt.

Whole radish, dipped in rendered lamb fat and seasoned with bee pollen and Sonoma Sea salt.

When I arrived at SFO I wasn’t sure what to expect. Usually, when the CRUX dinners are planned, I have met the chef in person, or at least have met someone that has met the chefs we’re collaborating with.  I didn’t really know anything about Lazy Bear that wasn’t posted on the website, and in turn, Barzelay only knew me from twitter and my book.  But, I have to say, the entire experience was pleasantly surprising. 

Tempura okra, green chickpea hummus, parsley flower.

Tempura okra, green chickpea hummus, parsley flower

The crew at Lazy Bear is composed of David Barzelay (chef), his wife, two sous chefs that were both previously cooks at Uchi in Houston, a very talkative dishwasher from West Africa, and a few volunteers both in the back and front of the house.

Brown butter brioche, Lazy Bear cultured butter.

Brown butter brioche, Lazy Bear cultured butter.
Buttermilk Biscuit, mustard paper, red eye gravy.

Buttermilk Biscuit, mustard paper, red eye gravy.

absinthe cocktail, celery, gin, lemon.

absinthe cocktail, celery, gin, elderflowers, lemon.

Lazy Bear has a few staples; house cultured butter; brown butter brioche; pink guava pate de fruit. Other than the prior, David and I collaborated on every single dish making for a very unique and elaborate dining experience that spanned over four nights and fed one hundred and forty guests.

Cured salmon, charred avocado, pickled coriander, coriander flowers, coriander "capers," gem lettuce, green goddess.

Cured salmon, charred avocado, pickled coriander, coriander flowers, coriander “capers,” gem lettuce, green goddess.

Shrimp rendang, blueberry and corn many ways, blistered padron.

Shrimp rendang, blueberry and corn many ways, blistered padron.

The product I got to work with in San Francisco was unbelievable. The markets were bustling, and it seemed that every corner store was selling twenty different types of stone fruits, melons, tomatoes, and lettuces. Needless to say, I wasn’t ready to go home after a week working with these guys.

Lobster, coral, almond milk pudding and crisp, cherry, tarragon, hop-pickled carrot.

Lobster, coral, almond milk pudding and crisp, cherry, tarragon, hop-pickled carrot.

Rabbit loin and mortadella, raw strawberry, caramelized strawberry sauce,  pistachio, pepper cress, fava bean.

Rabbit loin and mortadella, raw strawberry, caramelized strawberry sauce, pistachio, pepper cress, fava bean.

English peas, sugar snaps, pea tendrils, dehydrated pea powder, Benton's ham, ham fat gnocchi, pansies.

English peas, sugar snaps, pea tendrils, dehydrated pea powder, Benton’s ham, ham fat gnocchi, pansies.

With smoked buttermilk brodo.

With smoked buttermilk brodo.

There’s something to say for the hospitality that one is shown when in a new place and working with new people. And the folks at Lazy Bear really took the time to introduce me to the city.  I went to twin peaks and foraged wild mustard, radish flowers, sorrel, and berries while looking at the Bay Area’s skyline. We ate at quite a few notable restaurants including Mission Chinese, Nopa, Incanto, Cultured Pickle Shop, and I even got a Mission Street Burrito- something I hold quite dear to my heart from my days touring with Kylesa.

Squab breast, amarynth/pluot/squab thigh porridge, raw pluot, brined and dehydrated scarlet orach, beet/foie gras/squab sauce.

Squab breast, amarynth/pluot/squab thigh porridge, raw pluot, brined and dehydrated scarlet orach, beet/foie gras/squab sauce.

Skyr, lavender ice cream, three types of cucumbers and their blossoms, sorrel, borage, and rhubarb.

Skyr, lavender ice cream, three types of cucumbers and their blossoms, sorrel, borage, and rhubarb.

Raw and bruleed stonefruits, roasted apricot sorbet, meringue, custard.

Raw and bruleed stonefruits, roasted apricot sorbet, meringue, custard.

Pink guava pate de fruit, coconut, jalapeno. Smoked pineapple pudding, mint, rice cracker. Sous vide cookie dough. Bee pollen cookie. Strawberry, buttermilk, thai basil.

Pink guava pate de fruit, coconut, jalapeno.
Smoked pineapple pudding, mint, rice cracker.
Sous vide cookie dough.
Bee pollen cookie.
Strawberry, buttermilk, thai basil.

The crew and I at Lazy Bear in San Francisco, California.

The crew and I at Lazy Bear in San Francisco, California.

I’m very happy that one of the last CRUX dinners was with David Barzelay and co. It was a great time, but more than that, it was a a great collaboration leading to some very tasty food. Cheers.

The Menu.

The Menu.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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