David Klingenberger gets more passionate about fermentation than anyone has a right to. The founder of the Brinery (thebrinery.com), demonstrating his products in a recent collaborative dinner with Zingerman’s, is attracting national notice for his natural brine-fermented sauerkraut, kimchi, and pickles.
Meat with a little char, straight off the grill, tortillas with that perfect griddle-heated texture microwaves never achieve, tortas with their complexity of textures and temperatures – cram it all together to steam itself in a Styrofoam box while you drive home, and it’s wrecked.
During the past few months, food carts have flooded the streets of Ann Arbor, but Downtown Home and Garden owner Mark Hodesh is taking the fad to the next level.
Countless hours have been spent in the pursuit of the perfect martini. Shaken or stirred, The Ann Arbor Art Center once again presents Artini 2011, an annual Ann Arbor quest to find not the best tasting martini, but the most artful.
Eve Aronoff’s enthusiasm is infectious, even over the phone at half past midnight. We’ve never laughed so much in a chef interview. She’s excited about her new venture, which she’s been planning since long before she opened eve, the recently closed Kerrytown restaurant she’s known for.