Brian Abner Culinary, Grosse Pointe, MI (2026)

Name: Brian Abner Culinary
Address: Grosse Pointe, MI, 48230, US
Telephone: +13135304302

www.brianabnerculinary.com

08/28/2026

Good Friday Afternoon All!

This time of year proves that, like a real mom, no matter how often we may seem to disappoint her, Mother Nature still loves us. The stunning produce bursting out of local farms and gardens provides irrefutable evidence.
Accordingly, this week’s menu looks a bit like our own personal garden bursting with late-summer produce. The abundance of sweet corn, green beans, peppers, tomatoes, zucchini, fresh herbs, and berries is entirely intentional. This isn’t repetition; it’s eating what Mother Nature provides, when she provides it. Get it while you can. Come February, you’ll absolutely wish you had. Unless, of course, you’re wise and crafty enough—and possess enough time, energy, and kitchen space—to can your own.
Case in point: our Green Bean, Roasted Pepper, and Feta Salad. Tender-crisp green beans, sweet roasted peppers, red onion, feta, parsley, dill, and a light vinaigrette: just about the whole garden packed into one magically delicious and genuinely healthy side.

But before we dig into the rest of the menu—dig, get it? It’s a garden reference. We’re told that if you have to explain it, it isn’t clever or funny. We rarely do what we’re told—it’s time for a brief trip into the past.
Back when Mulier’s was still on Kercheval in the Patch, and nearly all of us had a small neighborhood grocer. They knew us by name, and we knew them. Most had a modest meat counter tucked into the back. Okay, Mulier’s was neither modest nor merely tucked away; its meat counter was huge and impressive. But adjacent to all those meats was a little hidden treasure: Ham Salad.
We genuinely loved the stuff growing up. We’ve now taken that old neighborhood-market favorite and handed the concept to our chefs to see whether they could do even better than the butchers.
Spoiler alert: we did.
The flavors are exactly what you want and remember: finely minced Dearborn ham blended with sweet and dill relishes, freshly chopped celery, a little hard-cooked egg, fresh herbs, mayonnaise, and a hint of Dijon. It’s still unapologetically old-fashioned ham salad, simply prepared with a little refinement befitting people more accustomed to professional kitchens and sharpened chef’s knives than well "seasoned" butcher’s aprons and hefty cleavers.
It’s every bit as relevant today, particularly when we’re all looking for substantial, convenient sources of protein. This is essentially a tub full of protein. You’re only a couple slices of bread and a spreading implement away from lunch being served.

And then there are the potatoes.
We call them Potato Gratin—or scalloped potatoes when we need everyone to immediately understand what we’re talking about. Unfortunately, “scalloped potatoes” sometimes conjures the stuff from a box that you dump into a casserole with water, or the poorly made version encountered at unfortunate wedding banquets.
That is not what we’re making.
Ours is descended from the French tradition of thinly sliced potatoes slowly baked with fresh cream, nutmeg, and plenty of delightful cheese until tender inside and beautifully browned on top. It’s the sort of thing French mothers have made in home kitchens for generations—and that angry Frenchmen in tall white hats later elevated in fancy kitchens using more obscure cheeses, before cutting it into elegant diamonds or some such.
Essentially, these are scalloped potatoes made by people who want to make scalloped potatoes, not because they have to.

While we’re discussing proper French cookery: Chocolate Mousse.
We do not believe that requires further explanation.

Proper French cookery then takes a little detour through the American South with our Smothered Pork Chop: a crisp, Italian-seasoned breaded pork loin chop covered with caramelized onion gravy and served with that glorious potato gratin and green beans sautéed with sweet corn and peppers.
But again, we’re chefs. This ain’t Meemaw’s pork and gravy.
No offense, Meemaw.
In defense of Meemaw, we, too, will be adding a little brandy to our sweet tea at dinnertime.

And finally: Maurice Salad.
We’ve been denied our Maurice all summer because of the iceberg-lettuce issues, and we fully respect the resulting pent-up demand. Now that proper iceberg is available—and while it’s still warm enough for an entrée salad to seem like a logical dinner rather than a strange winter novelty—we need our Maurice.
Crisp iceberg lettuce, ham, turkey, Swiss cheese, sweet gherkins, green olives, hard-cooked eggs, and that creamy, tangy Maurice dressing, served with fresh rolls. It’s cold, crunchy, substantial, nostalgic, and very much worth the wait.

The rest of the week includes Chicken Parmesan, Beef Tenderloin Tips, a Tomato-Basil-Mozzarella Tart, Corn and Zucchini Fritters, four homemade soups, Sausage-Cheddar-Scallion Egg Bites, and plenty more from our rapidly disappearing summer garden.

Enjoy it now. February is coming.

Have a Great Weekend,
Brian and The BAC Team

Email from Brian Abner Culinary Good Friday Afternoon All! This time of year proves that, like a real mom, no matter how often we may seem to disappoint her, Mother Nature still loves us. The st

08/21/2026

Good Friday Afternoon All!

We've reached that part of the season where summer begins to have a bit of an identity crisis. Is it beach time or back-to-school time? It’s a little like when half the family wanted to go see Barbie and the other half wanted Oppenheimer. What kind of people are we? Apparently, both. We’re not quite ready to pick a side—and this week’s menu isn’t either. If you’re in the same boat, this one’s for us.
Because on one hand, summer is still very much doing its thing. Local farms and gardens are absolutely exploding with the good stuff right now. We’ve got peaches and berries showing up at breakfast and dessert this week. We've got peppers, green beans, and tomatoes...oh my...all over the place.
Our Summer Vegetable Lasagne is basically your garden in a casserole dish. Minus the compost. We felt that would be taking the farm-to-table concept a little too far. Zucchini, summer squash, eggplant, tomatoes, and all the good cheesy stuff layered together.
The salsa accompanying our Chicken Fajitas will be puréed from chef-picked, garden-fresh tomatoes, because this is that brief and glorious stretch of the year when tomatoes actually taste like tomatoes. If that doesn’t convince you, don’t worry—the dependable consistency of grocery-store tomatoes will be waiting faithfully for all of us again soon enough.
Even the soups are caught between seasons. Roasted Corn Chowder is about as late-August as food gets, while Chicken and White Bean Chili is our first little acknowledgment that football season is coming.
Think of Chicken and White Bean Chili as chili preseason.
We’re not quite ready for the full-fledged, cold-weather, game-day beef version. But it’s right around the corner, and we need to start getting ourselves into shape. Tender chicken, white beans, tomatoes, peppers, and plenty of chili spices seem like an entirely reasonable warm-up.
Then there’s the pork.
If you missed our pork roast with Gribiche a few weeks ago, consider this the teacher giving you a second crack at the exam. This time we’re slow-roasting pork shoulder with plenty of garlic and the Simon & Garfunkel herbs—you know, parsley, sage, rosemary, and thyme—until beautifully tender, then serving it with that bright, mustardy, herby Gribiche-style sauce.
If you did order the pork and Gribiche last time, congratulations—you aced the exam on your first attempt, and we’re confident your demonstrated good judgment will guide you appropriately this week as well.
And then we arrive at Wednesday, where late summer’s identity crisis really takes hold.
First: lentils.
Lentils.
Even the word sounds sensible. Dependable. Like a Chevy Malibu wearing Dockers and comfortable walking shoes. Something you would absolutely serve at an accountants’ conference.
This is not that lentil.
Think of our Lentil Salad as the Ferrari-driving, Versace-suit-wearing member of the lentil family. Lots of garden-fresh tomatoes, cucumbers, red onion, scallions, and fresh herbs, all brightened with lemon and a vivacious vinaigrette.
If this salad were an undergarment, we probably couldn’t discuss it appropriately in this forum.
No granny panties here.
These are darn sexy lentils.
And where do sexy lentils lead? Naturally, to Italian Wedding Soup.
Okay, maybe that connection is a bit of a stretch. They are, after all, still lentils. But if lentils were ever going to land you a mate, these are the ones.
Finally, Wednesday brings us to Surf & Turf.
Not the $120 Capital Grille or country-club version. This is the version for those of us who just went back-to-school shopping, paid tuition, bought dorm-room supplies, or sent a child off to college accompanied by a check large enough to briefly reconsider every financial decision we’ve ever made.
There’s nothing we won’t sacrifice for our children’s education.
But this week, decadent food doesn’t have to be one of those sacrifices.
So we’re giving ourselves the responsible-parent version of Surf & Turf: Beef Stroganoff and Garlic-Lemon Shrimp Scampi with Capers. Still luxuriously indulgent beef, slowly simmered until fall-apart tender. Still champagne-worthy shrimp, sautéed with butter, extra virgin olive oil, garlic, white wine, lemon, and capers.
Beef, shrimp, butter, mushrooms, wine, sour cream, garlic, and all the other things that make adulthood slightly more tolerable.
Just considerably less likely to require a second mortgage.
Enjoy the last glorious stretch of summer. We’re certainly going to.

Have a Great Weekend,
Brian and The BAC Team

Email from Brian Abner Culinary Good Friday Afternoon All! We've reached that part of the season where summer begins to have a bit of an identity crisis. Is it beach time or back-to-school time?

08/14/2026

Good Friday Afternoon All!

First and foremost, we have an announcement we have been waiting several weeks to make:
Free at last, free at last, thank God Almighty, lettuce is free at last.
After several weeks of caution surrounding the Cyclospora outbreak, we are bringing salads back. We remain enormous fans of leafy green vegetables and are very happy to stop treating lettuce as though it recently escaped from a biological weapons laboratory.
Beyond that, this week finds us in a slightly strange culinary place. It is unquestionably still summer. It is August. The tomatoes are glorious, the corn is glorious, and we remain in deep and committed denial regarding any suggestion that summer might someday end.
And yet...
School supplies have begun appearing everywhere. College kids are packing and leaving. Parents are looking simultaneously proud, exhausted, and considerably poorer. Somewhere in the distance we can hear the faint rustling of backpacks.
Accordingly, the Wednesday half of this week's menu has developed a decidedly back-to-schoolish personality, despite our refusal to acknowledge what that might imply about the calendar.
Before we get there, however, a few things worth mentioning.
Our French Onion Egg Bites may be one of the easier predictions we've made lately. Caramelized onions finished with a splash of sherry, spinach, Swiss cheese, and fresh thyme. Basically breakfast French onion soup, except the scalding broiled cheese won't burn the roof of your mouth, and the drippy onions won't require a bib.
Unless, of course, you like the bib....No judgment here.
Our other breakfast/snack remains the absurdly useful Overnight Oats, this week topped with mango and summer berries. At this point these have become something of a permanent resident. They're good, they're nutritious, you folks keep buying them, we keep enjoying the leftovers, and they possess the additional magical quality of being incredibly healthful.
We're also offering Mustard and Fresh Dill Chicken Salad with Celery and Scallion. Nothing terribly complicated here, nor should there be. Good chicken salad, fresh dill, mustard, crisp celery, scallions. Sometimes lunch does not need a résumé. Sometimes, however, Dessert does.
Chocolate Pots de Crème—basically chocolate pudding, if a proper Frenchman were to make chocolate pudding. Of course, a proper Frenchman would never make something called chocolate pudding. Thus: pots de crème. It is what chocolate pudding becomes in the hands of trained chefs. If pudding is the cook, pots de crème is the chef. Rich, silky, deeply chocolatey, and just pretentious enough to earn the French name.
Summery Beef, Potato, and Garden Vegetable Soup—essentially the best of both worlds. A hearty beef-and-potato soup engineered specifically for mid-August, loaded with tomatoes, corn, zucchini, green beans, carrots, celery, and the sort of vegetables currently spilling out of Michigan gardens. Hearty enough to satisfy. Summery enough that eating it does not constitute an admission that fall exists.
Monday's Vegetarian offering is Spinach, Feta, and Garden Vegetable Pie, accompanied by a Mediterranean-inspired Wild Rice and Lentil Pilaf and cool tzatziki. Think loosely in the direction of spanakopita and mujadara (rice and lentils), but without requiring anyone to pass a geography exam before dinner.
As for Chicken Piccata...there is really no need for us to discuss Chicken Piccata. We know many of you stopped reading the moment you saw it on the menu, jumped over to the website, and ordered it.
We have data. Carry on.
The Garlic and Herb Roasted Pork Loin, however, deserves a few words. First, it is brined. Second, it is actually juicy. Third, its cooking time will consist of exactly as long as necessary in a relatively gentle oven—not several additional hours in a fiery inferno as though the poor animal had committed some terrible crime. This is not Grandma's cook it until it's done, and then cook it three hours more just to make absolutely certain pork roast. To Grandma's credit, however, she made one hell of an Egg and Scallion Potato Salad, which is precisely what we're serving alongside it, together with our creamy mustard-chive sauce and summer vegetables. So this one's for you, Nonna.
And that brings us naturally to Wednesday and our creeping back-to-school comfort-food problem. We begin with Chicken Noodle Soup.
Not your mom's tin-can Campbell's stuff. House-made chicken stock, a good splash of white wine, chicken, vegetables, noodles, and fresh herbs. Basically everything you remember fondly about Mom's chicken noodle soup, except prepared by people who have spent far too much of their lives standing in professional kitchens. Joining it is Broccoli Cheddar Soup. Basically, every point made about Chicken Noodle holds here as well. You know exactly what it is, just not how good it can be.
Wednesday's vegetarian dinner is about as broadly appealing as we know how to make vegetarian food: Four Cheese and Spinach Stuffed Portabella, topped with fresh herb pesto and served with Lemon-Herb Roasted Potatoes and our Michigan Sweet Corn and Tomato Salad.
Cheese. Spinach. Mushroom. Potatoes. Pesto. Corn. Tomatoes.
Nobody needs a flowchart.
Then comes Lasagne—beef, sausage, tomato, garlic, wine, herbs, mozzarella, Parmesan, goat cheese, and ricotta—because apparently Wednesday had not yet accumulated enough childhood comfort food.
And finally, making its return after a well-earned absence, our Mustard and Brown Sugar Glazed Beef Brisket, served with creamy mashed potatoes, horsey sauce, and summer vegetables.
Somewhere between the Chicken Noodle, Broccoli Cheddar, Lasagne, brisket, and stuffed mushroom, Wednesday became the culinary equivalent of buying a fresh box of pencils and realizing the sun is setting noticeably earlier. We don't like it either.
Fortunately, there is still corn. There are still tomatoes. It is still August.
We intend to behave accordingly for as long as possible.

Have a Great Weekend,
Brian and The BAC Team

Email from Brian Abner Culinary Good Friday Afternoon All! First and foremost, we have an announcement we have been waiting several weeks to make: Free at last, free at last, thank God Almighty,

08/07/2026

Good Friday Afternoon All!

First, our weekly Cyclospora update—and, for the first time in quite a while, there is actually some good news to report. As of this morning, Michigan health officials have eased their previous guidance regarding lettuce and salad greens. Officials say the rate of newly reported illnesses and related emergency-room visits has declined substantially, suggesting that the highest-risk products have largely worked their way out of the food supply. That is unquestionably encouraging.
Unfortunately, the total numbers are still pretty staggering. Michigan has now reported 12,485 cases, 279 hospitalizations and, sadly, two deaths since this outbreak began. The federal investigation has traced a portion of illnesses to shredded iceberg lettuce supplied by Taylor Farms de Mexico, including lettuce served at Taco Bell restaurants, and that product has been recalled. But that investigation has never neatly explained every Michigan case, and there continues to be some conflicting and evolving information regarding exactly what happened and where all of these illnesses originated.
We have followed this outbreak closely from the beginning, and throughout the process the communication from the various government agencies involved has not always inspired quite as much confidence as we would have liked. So, despite Michigan health officials now giving the official green light, BAC is going to remain leafy-salad-free for one final week. At this point, we are probably being overly cautious. We are perfectly comfortable with that. With more than twelve thousand Michigan residents having gotten sick, we would rather give the situation another seven days to settle completely than discover that our impatience was misplaced. There have also been enough other food-safety notices floating around lately to remind us that Cyclospora is hardly the only thing requiring attention. Michigan's current recall listings include a number of recent Salmonella-related notices, and federal investigators continue to have several active foodborne-illness investigations underway. None of this means the food supply is suddenly dangerous, but it is certainly a good time for consumers—and especially those of us who feed several hundred people every week—to pay attention.
And with that cheerful little opening out of the way...
SUMMER IS STILL VERY MUCH HERE!!!
The produce coming through the kitchen right now is ridiculous. Tomatoes actually taste like tomatoes. Corn is sweet enough to eat practically naked. Herbs are growing faster than anyone can reasonably use them. And the peaches, berries, melons and other summer fruit are lush, ripe and wonderful. Which means Fresh-Cut Fruit Salad is back this week. No tricks, no syrup, no need to improve something that August has already handled for us. Just lots of gorgeous ripe fruit freshly cut up the morning of delivery and garnished with a bit of Fresh Mint for that chef's touch.
We are also offering our Mediterranean Chickpea Salad, which may not have the sexiest name on the menu, but trust us on this one. Chickpeas are tossed with loads of fresh cucumber, ripe tomatoes, shredded carrot, red onion, scallions, parsley, dill, red-wine vinegar and good olive oil. It is crisp, bright, herby, acidic, colorful and exactly the sort of thing we want to eat when it is 85 degrees outside. Eat it cold straight from the container, pile it next to grilled chicken or fish, stuff it into pita, or just pretend you are being extremely virtuous while eating a rather unreasonable quantity of it. We're fans of the latter.
Monday's vegetarian dinner continues the theme with a Roasted Vegetable & Goat Cheese Tart—a big slice of savory custard tart loaded with roasted vegetables and goat cheese, served with that Chickpea Salad, Summer Herb Pesto and garlicky green beans. There are worse ways to spend an August evening than sitting outside with that plate and a cold glass of rosé.
Then there is Shepherd's Pie...a bit less summery, a bit more back-to-schooly. An outlier, Shepherd's Pie is this week's merry prankster, sitting in the back row of our otherwise very summery menu classroom. Slightly out of place. Entirely unapologetic. Probably making inappropriate noises while Gazpacho is trying to answer a question. We know it is August. We also know that most of us could not care less what month it is when beef, vegetables, gravy and buttery mashed potatoes are involved. In the end, we suspect we would miss the little troublemaker if it weren't here.
Wednesday brings one of our favorite new soups: Chicken & Sweet Corn Soup with Fresh Dill and Parsley. Think of it as our Corn Chowder's lighter, fitter, younger brother—the one who runs marathons and is always telling everybody how lean and healthy he is, as though voluntarily running 20 miles at a time is evidence of sound judgment. [Side note: members of the BAC Team have, in fact, run several marathons.] We are cooks. Even when attempting to be healthful, we apparently enjoy doing stupid things. The soup itself is decidedly smarter: chicken, sweet Michigan corn, mirepoix, red pepper, a little potato, garlic, good stock, a splash of vermouth and generous handfuls of fresh dill and parsley. All the sweet-corn goodness that makes our chowder such a perennial favorite, but brothy, lighter and much better suited to August. Wednesday's Lemon, Garlic & Herb Grilled Chicken is also making a fairly convincing argument that it belongs on a light summer menu. Grilled chicken. Fresh herbs. Lemon. Broccoli salad. All terribly responsible.
And then somebody put a gooey Twice-Baked Potato next to it. Let's be frank...it's the Twice Baked Potato that we're all actually after.
Continuing on...YES, we get it, last week's Roasted Tomato Salsa was probably the best salsa we've ever had too. We appreciate the enthusiastic feedback after last week's fresh tomato salsa. We agree, we've listened, and we simply could not let the idea disappear while Michigan tomatoes are having their very brief annual moment in the sun. So this week we went even further. Our Deeply Roasted Tomato Salsa starts with an absurd quantity of fresh tomatoes, along with onions and garlic, which we roast until deeply browned and concentrated. By the time we are finished, roughly half of what we started with has disappeared as evaporated water, and what remains is intensely tomato-y, sweet, savory, and rich. We then finish it with fresh cilantro, jalapeño, and lime. This is not a thin bowl of chopped grocery-store tomatoes pretending to be salsa. It takes a remarkable amount of fresh produce to make a relatively small amount of the finished product—which is exactly the point.
For Wednesday's Beef Tenderloin Kebabs, it sits alongside veggie-herb rice and chimichurri, where we expect considerable dipping, dragging, and general plate-cleaning to occur. We are also selling sides of the salsa separately, because apparently we have learned nothing about controlling our own tomato consumption. Grab some chips. Warm up some pita. Grill something. Open a cold beer. Sit outside. Michigan gives us this tomato window for about five minutes every year. We intend to gorge accordingly.
And since we've been rather fruit-and-cake-heavy in the dessert department lately, we decided it was time to remind everyone that chocolate exists. This week's Chocolate-Covered Strawberry Cheesecake Cup begins with chocolate cookie crumbs, followed by lemon-scented cheesecake and fresh strawberries, then gets capped—not drizzled, not politely decorated, but capped—with a generous layer of ganache made from Callebaut 60% dark chocolate.
Twelve ounces. Intended for two. We leave the enforcement of that final detail entirely to you.

Have a Great Weekend,
Brian and The BAC Team

Email from Brian Abner Culinary Good Friday Afternoon All! First, our weekly Cyclospora update—and, for the first time in quite a while, there is actually some good news to report. As of this mo

07/31/2026

Good Friday Afternoon All!!!

First, our weekly Cyclospora update—and unfortunately, it continues to get worse, not better. Michigan is now reporting 10,773 cases and 193 hospitalizations. That is an increase of more than 2,500 cases and 30 hospitalizations since our update last Friday. Officials continue to point toward lettuce or salad greens as the likely source category. A separate federal investigation has traced a portion of the illnesses to shredded iceberg lettuce supplied by Taylor Farms de Mexico and served at Taco Bell locations. That investigation, however, accounts for only a fraction of the cases being reported in Michigan, and there is still no clearly identified product, farm, or distributor responsible for the broader outbreak.
Beyond that, we have little commentary to offer. It is completely unacceptable that, after this amount of time, and with more than 10,000 Michigan residents affected, there is still no clearly identified source. A properly regulated, safe, and traceable food chain should be able to identify the source of an outbreak within this timeframe. We will refrain from further comment because, here at BAC, we are livid beyond words. It is time to contact your elected representatives and demand answers, accountability and a food-safety system capable of tracing the food it regulates. We Have.
For one more week, we will refrain from offering leafy salads. That does not mean we have abandoned our firm belief in the nutritional value of leafy greens. In fact, this week’s soups and entrées were chosen with a little extra intent. Monday’s Stuffed Cabbage Soup with Beef and Rice makes generous use of tender, fully cooked cabbage. On Wednesday, our Mediterranean Lentil Soup is loaded with spinach and tomatoes, while our Tuscan “Marry Me” Chicken also folds plenty of spinach into its creamy Parmesan sauce. Anyone who has ever cooked spinach knows what happens: an enormous pot of fresh spinach somehow cooks down to almost nothing. By the time we add enough spinach to make its presence known in every bowl, each serving of our Mediterranean Lentil Soup and Greek-Style Chicken with Lemon, Dill, and Orzo will likely contain the equivalent of nearly a side salad’s worth of greens—only warm, hearty, fully cooked, and completely food-safe.
Now, on to one of our favorite ways to cook summer food: over a real fire. Our Fire-Roasted Pork Loin with Sauce Gribiche begins with a full 24-hour brine, seasoning the pork throughout and helping it remain tender and juicy as it cooks. From there, it goes onto our mammoth 275-gallon grill/smoker over a whole wood-log-burning fire. No pellets. No push-button Traeger. No electrically regulated imitation of a campfire. Just split wood, actual flames, smoke, heat, and a sweaty cook paying attention. [Note the Tip Jar's plea on the website to contribute to the United Chef's Summer Cold Beer Fund.] There is something fundamentally joyful about cooking over fire in the summer. It is one of our oldest cooking methods and still one of the best. The pork will be served with our Summer Herb Potato Salad, green beans and sauce gribiche. For anyone who wasn't swayed by our discussion of gribiche several weeks back, prepare to meet one of the great underappreciated sauces. It is a cool, bright French sauce made with hard-cooked egg, mustard, capers, cornichons and plenty of fresh herbs. Tangy, savory and wonderfully textured, it is exactly what smoky pork wants beside it on a summer plate.

And about that Summer Herb Potato Salad: this is not the heavy, indistinct tub from the grocery-store deli. We begin with properly cooked potatoes and dress them with fresh dill, parsley, scallions, Dijon and a lighter, brighter house-made dressing. It is familiar enough to belong beside wood-roasted pork but fresh and herbaceous enough to taste like summer. Not to be outdone, our Tuscan “Marry Me” Chicken—seared chicken breast in a creamy Parmesan sauce with sun-dried tomatoes, garlic, lots of spinach and fresh basil; makes no promises regarding actual marriage proposals, but the sauce has earned the name for a reason.
Oh, but the Chicken Battle Is On! Bacon, Cheddar & Caramelized Chicken couldn't care less how many wedding proposals it, or any other chicken, has garnered. It boasts Bacon Power! Familiar, rich, and impossible not to like, if not love, and marry.
Beef should have its fair say as well, thus we have Beef Enchiladas with Fresh Local Tomato Salsa. The enchiladas are served with rice, beans and our house-made enchilada sauce, but the fresh local tomato salsa is what turns this from an damn good enchilada dinner into an August enchilada dinner. When local tomatoes are this good, the best thing we can do is handle them gently and let them taste like themselves; we'll be pureeing many, many pounds of them into our Fresh Local Tomato Salsa with fresh lime, cilantro, onion, and a bit of jalapeño.
We are also offering Classic Shrimp Cocktail by the half-pound or pound. As with the potato salad, the difference is in the preparation.
The shrimp are not simply boiled in plain water, chilled and deposited into a plastic ring. We blanch them in a highly seasoned broth with Old Bay and fresh lemon, then serve them with lemon wedges and our house-made, properly horseradishy cocktail sauce. Shrimp cocktail should taste unmistakably of shrimp, lemon, spice and horseradish—not cold water and ketchup. And our Fresh Corn & Local Tomato Salad... This one deserves a small explanation because it may appear, at first glance, to be merely a tub of corn. Not remotely; we start with bushels of fresh local sweet corn, blanch it in a massive cauldron, quickly chill in an ice bath, shuck every ear, and then painstakingly remove the kernels from the cob before combining them with ripe local tomatoes, fresh herbs, and a light vinaigrette. It is a wonderfully simple summer salad that is a case in point for the distinction between "simple" and "easy".
Finally, we have your days eating pretty well rounded out between our Overnight Oats, "Western" Egg Bites, and Lemon-Blueberry Crumb Bars. In my book, each one totally acceptable as a breakfast, lunch, or dinner. Personally, we vote Lemon-Blueberry Bar for Breakfast, Lunch, AND Dinner.

Have a Great Weekend,
Brian and The BAC Team

Email from Brian Abner Culinary Good Friday Afternoon All!!! First, our weekly Cyclospora update—and unfortunately, it continues to get worse, not better. Michigan is now reporting 10,773 cases

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