Posted inFood & Drink

Key Ingredient: Abra Berens of Bare Knuckle Farm makes salt with silver needle tea

The Chef: Abra Berens (Bare Knuckle Farm) The challenger: Marianne Sundquist (In Fine Spirits) The ingredient: Yinzhen Silver Needle Tea Abra Berens is committed to cooking with local ingredients. She co-owns the two-year-old Bare Knuckle Farm—a small vegetable farm in Northport, Michigan, with chickens, ducks, geese, and hogs—and cooks at Vie, among other places, during […]

Posted inFood & Drink

Key Ingredient: City Provisions’ Cleetus Friedman shows that, like bacon, bourbon makes everything better

The Chef: Cleetus Friedman (City Provisions) The challenger: Barry Sorkin (Smoque) The ingredient: Bourbon One thing Cleetus Friedman learned years ago is that you shouldn’t cook with a wine you wouldn’t drink. The same goes for bourbon, which is why one step of the recipe he came up with for bourbon-glazed ham is: “Pour half […]

Posted inBlogs

Grassfields’ “Chef’s Cheddar” is ready

Giles Schnierle cutting into the first wheel Late last April I headed up to Coopersville, Michigan, with a bunch of chefs and Giles Schnierle, of the Great American Cheese Collection, to make some cheddar at Grassfields Organic Cheese, a farmstead cheesemaker, whose excellent products you might recognize from the Saturday Green City Market.