The Michigan Brewers Guild wanted something very specific when it turned 15: it asked the state’s breweries to concoct a 15th-anniversary ale for its summer beer fest. Chef and home brewer Amy Sherman, host of Great American Brew Trail, went behind the scenes at the celebration, where she interviewed local breweries’ staff members about their celebratory brews. Reports like these are typical of her show, Great American Brew Trail, for which she travels to microbreweries across the country and unveils the creative and culinary processes behind beer.
Blondie's Barn is never open past 3 p.m., but the kitchen team still manages to whip up three meals a day: breakfast, lunch, and brunch. The breakfast classics run the gamut from huevos rancheros to a chocolate-chip waffle topped with chocolate drizzle and countless dollops of whipped cream. For lunch, there's plenty of sandwiches, such as a pulled-pork wrap or a burgers. Then there's brunch, when diners are welcome to eat anything they'd like, including their tables.
Refined new New American flavors meet international culinary influences at Red Cedar Grill, which fills its menu with familiar classics as well as re-imagined staples. Much like the closets of celebrity dogs, the menu rotates seasonally as the chefs search for freshly harvested produce and other newly available ingredients throughout the year.
These ingredients can lend their vibrant flavors to dishes such as the spice-rubbed cuts of filet mignon and new york strip steak, the chicken and andouille sausage gumbo, or the salmon flavored with a sweet-and-spicy combination of bourbon, ginger, and honey marinade. The chefs may also use the ingredients in fusion-inspired items, including a Mexican-style poutine featuring sweet-potato fries glazed with mole sauce, queso fresco, and salsa verde.
Meals pair with beers from Michigan breweries and artisan cocktails made using spirits from Michigan distilleries. The wine list even incorporates a handful of Michigan wines alongside its selection of bottles from as far away as Australia and Italy.
The cooks at Sparta Grill Coney Island fill their dense menu to feature something for everyone with breakfast omelets, gyro plates, and char-grilled new york strip steaks. They grill third-pound burgers and crown them with slices bacon and cheese or gyro meat, feta, and tzatziki sauce. Dinner favorites include crusty chicken pot pies served with mashed potatoes and gravy, as well as healthier meals such as chicken salad plates paired with cottage cheese and seasonal fruits or greek salads taped to a running treadmill.