Cuisine du Jour
This past week I attended another great cooking class at Trevarrow, Inc. This class was taught by Chef Kevin Cronin from Dusty's Cellar / Dusty's Wine Bar in Okemos, and it was called "Fresh from the Farmer's Markets". It was amazing to see and taste all the great foods grown in Michigan.
Chef Kevin started the class with Shrimp Ceviche. He buys shrimp from The Shrimp Farm Market in Okemos. They tasted so fresh and delicious! He also brought in spring garlic, onions, cilantro and tomatoes from Meridian Farmer's Market in Okemos.
The next dish was sautéed Filet of Rainbow Trout topped with a mustard sauce and served with roasted beets and asparagus. This dish was outstanding!! The fish was raised at the Trout Farm in Harrietta. He used mustard from Craig's Hilltop Honey from Lansing to make the sauce. The beets were from Titus Farms in Leslie and the asparagus was grown at Stone Farms in Haslett.
The third dish was Braised Piedmontese Beef Shank from Chapman Farms in Eagle. This breed of beef if from northern Italy and it has one-third less fat and cholesterol than regular beef. He served it over White Truffle Grits. Let me just say that it melted in my mouth. It was divine.
Chef Kevin ended the class with Fresh Goat Cheese Cannoli drizzled in honey. The goat was so mild and delicious. It did not have that tart taste like French goat cheese has. He purchased the goat cheese from Greenbush Farm in Greenbush Township. He also used local honey from Craig's Hilltop Honey in Lansing.
What an amazing cooking class representing the great food of Michigan!
Chef Kevin started the class with Shrimp Ceviche. He buys shrimp from The Shrimp Farm Market in Okemos. They tasted so fresh and delicious! He also brought in spring garlic, onions, cilantro and tomatoes from Meridian Farmer's Market in Okemos.
The next dish was sautéed Filet of Rainbow Trout topped with a mustard sauce and served with roasted beets and asparagus. This dish was outstanding!! The fish was raised at the Trout Farm in Harrietta. He used mustard from Craig's Hilltop Honey from Lansing to make the sauce. The beets were from Titus Farms in Leslie and the asparagus was grown at Stone Farms in Haslett.
The third dish was Braised Piedmontese Beef Shank from Chapman Farms in Eagle. This breed of beef if from northern Italy and it has one-third less fat and cholesterol than regular beef. He served it over White Truffle Grits. Let me just say that it melted in my mouth. It was divine.
Chef Kevin ended the class with Fresh Goat Cheese Cannoli drizzled in honey. The goat was so mild and delicious. It did not have that tart taste like French goat cheese has. He purchased the goat cheese from Greenbush Farm in Greenbush Township. He also used local honey from Craig's Hilltop Honey in Lansing.
What an amazing cooking class representing the great food of Michigan!
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