LuLu

08/21/2014

LuLu Cooking Class!
Cucumber Gazpacho
Squash Ribbon & Quinoa Salad
Kale, Chickpea & Sumac Onions Salad
Pane Bagnato
Not pictured: Yellow Watermelon Sorbet with Pistachios and Cacao Nibs

06/15/2014

We celebrated the flavors of late spring and early summer at tonight's pop-up! Thanks to the great crowd who showed up - we enjoyed our evening with you!

06/15/2014

Toasted Israeli Couscous with Roasted Confetti of Spring Vegetables from Tantre Farm (purple spring onions, turnips, radishes, Tuscan kale, garlic scapes) and Feta Salsa Verde served with Smoky Eggplant, Grilled Beef & Lamb Kofta, Pine Nuts and Pomegranate Molasses

06/15/2014

Grilled Romaine Asparagus Fattoush with Garlicky Olive Bread Croutons, Tomatoes, Radishes, Red Onions & Cucumbers

06/15/2014

Cold soup sip: Zucchini Vichyssoise with Lemon Oil, Basil Chiffonade and Parmesan Foam

06/05/2014

There are still seats available for LuLu's Saturday Night Supper Club on 6/14! Be sure to reserve soon:
http://lulu-eats-local.ticketleap.com/saturday-night-supper-club/

We are excited about all the wonderful local produce now available for us to serve you :-)!

Please join us at one of our 2 seatings! THE MENU AMUSE Tofu Beignetjalapeno, sorrel, yuzu SOUPZucchini Vichyssoiselemon oil, parmesan foam, purslane SALADAsparagus Fattoushgrilled romaine, olive bread, petite cucumber ENTRÉEFregola Sarda *roasted baby vegetables, feta salsa verde~Grilled Beef and L…

04/20/2014

Once again, a lovely evening with LuLu @ the Juicy Kitchen where we officially welcomed the flavors of Spring!! Thank you to all who helped & attended from far away places like Norway, Dubai, ...and Redford :-) !

04/06/2014

We wanted to take some time to introduce some wonderful and little known ingredients that we are delightfully inspired by and eager to share through ingredient driven dishes. First - Ramps (allium tricoccum), also known as the spring onion, ramson, wild leek and wild garlic are a perennial wild onion and an early spring vegetable native to North America that are renowned for a verdant, garlicky odor and onion flavor.
A harbinger of winters end, we consider ramps a spring delicacy and are lucky that they’re abundant throughout the wonderful wilds of the Great Lakes states. The humble, ephemeral ramp will be key in a few of the dishes we’ve created for our second Saturday Night Supper Club at Juicy Kitchen on April 19. Hope to see you there!

03/30/2014

Thanks to Susan, George and all the diners who made this intimate evening a delight!

03/28/2014

Gorgeous rhubarb will be slow cooked with citrus, raw brown sugar and rose water to accompany the olive oil cake at tomorrow nights Supper Club! Did you secure your spot?!?

03/28/2014

Braising vegetables with aromatic North African spices for tomorrow nights Supper Club!

03/19/2014

LuLu snack time! Got to refuel after a day of adventures: the GFS food show in Novi and the grand opening of Cantoro's Market on Haggerty. We picked up Sicilian Canestrato Pepato (aged), Primo Sale con Rucola, and Crostini with Rosemary and Black Olives. Buon gusto!