The most special part of the entire event is the reason it exists: a chance to raise awareness and donations for Justin’s Vision.Ģ1-year-old Michael Hermansen stood on stage last year, bravely sharing his heart-wrenching story of how this non-profit came to be. Let the deep double bass beckon you towards musical nirvana. The soulful evening begins at six, with blues and jazz from the RJ Spangler Trio and Friends spilling onto the streets of Ferndale. Dean Bach, Restaurateur du Force of Dino’s Lounge.Executive Chef Aaron Cozadd, Union Joints.Paradime, Hip Hop Artist & Kid Rock’s Touring DJ.The all-star line-up judging the event includes: There’s plenty of food to seduce your tastebuds including baked goods from Ethel’s Edibles, Zoup’s signature soups, original ice cream from Hudsonville Ice Cream and specialty sandwiches from the Panini Press, a perfect complement to cheesy mac. If you’re a purveyor of soul food, don’t leave your appetite behind. Chef George Vutetakis, Garden Fresh Salsa.Chef Ricky McCormick of Local Kitchen & Bar.Chefs Dan and Lindsay Gearig of Mac Shack.Chef Daniel Watts of Bakers Keyboard Lounge.Chef Brian Polcyn of Forest Grill (2011 Macdown Champion). Set amidst the front room of One-Eyed Betty’s in Ferndale on the evening of Wednesday, December 5th, seven of Detroit’s legendary chefs will demonstrate their culinary prowess with a soulful classic: macaroni and cheese.We’re talking about the kings of mac, the cheese to our macaroni, the crème de la crème, the pioneers of comfort foods including macaroni mavens: Bacon, meat Royal Oak (see what I did there?).Motown Macdown is a macaroni and cheese throwdown amongst Detroit’s finest chefs benefiting Justin’s Vision. For fairness' sake, let's not just limit this to Royal Oak, Oakland County or southeastern Michigan. And they shall! On Saturday, June 2, from 6 to 10 p.m., the first-ever Baconfest Michigan will be happening at the Royal Oak Farmers Market. You'll find over 30 restaurants, celebrity chef demonstrations (local celebrities anyway, like our very own Joe Hakim of the Hungry Dudes), live entertainment from the Reefermen and bacon. Bacon as far as the eye can see and the mouth can eat. Endless, flowing bacon.Ĭhicago has its own Baconfest (and, predictably, it's an overpriced shitshow where the chefs act like they're doing you a favor by being there) it's high time Michigan had its own! Not only a celebration of all things bacon, with everything from pork belly to prosciutto to duck bacon to vegan bacon (a nationwide Baconfest first!) on hand, it's also a celebration of all things Michigan. Many participating restaurants smoke their own bacon in-house and source from local vendors using meat raised on Michigan farms. Bars will be stocked with Michigan products including Valentine Vodka, McClure's Bloody Mary mix, Michigan craft beers and a selection of Michigan wines. Baconfest is also striving to be a sustainable festival, utilizing eco-friendly and biodegradable Michigan Green Safe Products for all plates, napkins, cups and utensils. That most underrated course of culinary creations. For too many restaurants, it is merely an afterthought. a rose by any other name would surely still be a rose, unless you call it "extra special trendy new never-seen-before rose " thus how "appetizers" evolved into "small plates") and the entrees.įor too many diners, it is too much filler between the appetizers (small plates! tapas!. It is usually denigrated to the lowly position of "side," and is munched on seemingly out of pity as the diner patiently awaits his or her "real" food. As an entree choice, salad is a laughingstock and so is the person who orders it - it is considered "girly," often imbued with smug accusations of insecurity over appearance - "diet" is a four-letter word, as is "girl." "Vegetarian" isn't, but it might as well be for all the snide comments that meat-eaters make about them (because meat-eaters eat ONLY meat: every meal is meat wrapped in meat on a meat bun with meat sauce and sides of meat cooked in meat fat).īut a good salad is an art - not merely shredding up some lettuce, throwing on whatever toppings are nearby and slathering it in some uninspired dressing like ranch (*shudder*). A good salad can highlight the very best of Michigan's bountiful produce (second only to California in diversity, and THOSE people know their salads), incorporate unexpected flavors and textures, and be not just the intermission but the highlight of an entire meal. These salads do exactly that, and not one of them is made with iceberg lettuce. Iceberg has about all of the nutritional value as a handful of wood chips. It's time to demand and appreciate a higher class of salad! Which honestly isn't even fair to wood chips, which probably have more flavor.
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