Is It Ice Cream Season Yet?

By Food Editor Pam Aughe, R.D. 

This is the time of year where I’m just done with winter. We get teased with a few sunny, warm spring days then hit with the real possibility we could get another snow storm. Though, those few brief reminders of spring signal the opening of seasonal ice cream establishments. This makes me happy as Michigan has many wonderful dairies. I found a pleasant ice cream surprise at Biggby in Madison Heights called Nice Modern Creamery.

Nice Modern Creamery shares the same location and owners as this particular franchised Biggby. The ice cream is uniquely prepared with liquid nitrogen to flash freeze each custom made order. The end result is a very smooth product without preservatives or emulsifiers. It’s magical to watch with clouds of steam pouring over the mixer bowl.

Standard flavors like chocolate, vanilla and coffee are available, but also expect seasonal flavors like pumpkin pie or strawberry balsamic. I enjoyed the coffee ice cream topped with caramel. Nice Modern Creamery supports the community by using Guernsey cream for all the ice cream bases.… Read More

Savor the flavors of Mexicantown

By Food Editor Pam Aughe, R.D. 

In Detroit, Mexicantown is the place to go for authentic Mexican food. Because there are so many great food spots, I often feel overwhelmed and confused on which ones to visit. After some in depth research and comparing notes with my executive editor, we narrowed down our lunch choices and ate at Taqueria Nuestra Familia.

But first we had the entire morning to check out other Mexicantown places. We started at Mexicantown Bakery directly across from Clark Park. Right when you walk in, you see pastries lining the walls.

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We chose a taco pastry filled with apple and a pastry called nube (cloud) which is a round, dense pastry coated in sugar similar tasting to Italian biscotti. Once we continued into the store, we realized that it is more than just a bakery. The store also has a small section of groceries, beverages and Mexican foods along with a place to sit and eat.

We then drove over to Honeybee Market. This full service market has been in Detroit since 1956 and offers everything you would expect in a grocery store with a heavy emphasis on Latin American favorites.… Read More

Meeting and Eating in Fenton

By Food Editor Pam Aughe, R.D. 

Our most recent editors’ meeting over tea turned into a lunch meeting. Fortunately, we were in the right place. The Rough Draught Coffee and Barroom is located in the newly revitalized Cornerstone building in Fenton.

The owners of the long standing Café Aroma in Fenton opened the Rough Draught after relocating, changing their name, expanding the bar, updating their look and tweaking the popular menu. Their new location has an industrial vibe with metal tables and chairs along with reclaimed brick décor.

The menu is light, but creative, with all day breakfast items, sandwiches, salads, homemade soups and house made cookies. Our sandwiches—Slow Smoke and What the Guac—were well made and a generous size. Also, we couldn’t pass up having dessert and shared a rich double chocolate muffin. Rough Draught also supports other local Michigan businesses with donuts from the Looney Baker in Howell and many Michigan craft beers.

The evening appears to have a whole different feel with live music and local craft beer tap takeovers. It would be a great place to share a meat and cheese platter or smoked whitefish pate with a glass of wine.… Read More

Settle in with Soup

By Food Editor Pam Aughe, R.D.
With record setting bitter temperature over the last few weeks, I’ve done all I can to stay bundled up and warm. My house smells wonderful with all the soups, stews and baked items I have been preparing while staying inside. This fresh and healthy soup, from one of edibleWOW’s cooking demonstrations at Great Lakes Culinary Center, will keep you warm and satisfied until our Michigan spring makes an appearance.

Southeast Asian Hot and Sour Soup
Sweet Lorraine’s Café and Bar, Southfield & Livonia

2 tablespoons canola oil
8 ounces fresh shiitake mushrooms
½ ounce fresh ginger, finely grated
½ ounce fresh garlic, finely minced
¼ cup tamari soy sauce
¼ cup rice vinegar
8 cups organic vegetable stock
2 tablespoons cornstarch
2 tablespoon cold water
10 ounces firm tofu, diced into ½-inch cubes
1 tablespoon sesame oil
1 whole large organic egg, lightly beaten

Garnish options
2 cups diced fresh tomatoes
4 teaspoon fresh cilantro, chopped
4 teaspoons fresh mint, julienned
4 teaspoons fresh basil, julienned
½ cup sugar snap or snow pea pods, julienned
Sesame oil to drizzle
Fresh lime quarters

Heat canola oil in a 6 quart stock pot over medium heat; add mushrooms.… Read More