2014 has been a great year. We started our wedding season the first week of April and went all the way through the end of October–catering 37 weddings total! Every couple and their families were special and we are so honored to have played such an intregal part in all of these important days. The weddings ranged from backyard barbecues under a tent, rustic barn weddings with locally sourced menus, and more formal affairs in cool old buildings like the Belle Isle Casino. Some weddings were more intimate with groups of 50 or 75 guests; some were raucous with 350 attendees. All were filled with love and celebration.
2014 was not just about weddings or catering. Our restaurant grew in leaps and bounds as well. We expanded our kitchen with a second oven, a third set of burners, and a DEEP FRYER! We had waited years for that deep fryer and talked about the endless possibilities. With the fryer we have added hand cut french fries and sweet potato fries to our regular menu. We’ve made the most amazing fried chicken sandwich on a biscuit with onion jam, cheddar, and honey. The cooks have prepared eggplant fritters and croquettes. Friday Fish Fry is a relatively new thing with deep fried Michigan Perch, hand cut french fries, cole slaw, and remoulade. Of course, we’re still keeping it healthy with fresh salads and delicious soups.
This year the restaurant featured a number of special menus inspired by the calendar. Our Valentine’s Day Prix Fixe Menu for Two was a huge hit. Couples avoided the chaos of restaurants, while still enjoying a special meal for little work–at home. March was a big month for special menus. For Fat Tuesday we made the Fat Burger–a delicious burger on a glazed donut as well as New Orleans-inspired dishes like po’ boys, jambalaya, gumbo, and king cake. For St. Patrick’s day we featured corned beef and cabbage and Guinness cake. Cinco De Mayo inspired us to serve tacos, mole, and other yummy things from south of the border. Fourth of July brought out the true American in us–we served up hot dogs and coney dogs, potato salad, and other picnic-y classics. For Halloween and the Day of the Dead we made other Mexican treats including spicy chocolate truffles in the shape of little skulls. Thanksgiving brought on our usual Thanksgiving Sides Pre-order. Folks bulked up their Thanksgiving meals with side dishes like roasted cauliflower gratin, sausage bread stuff, creamed swiss chard, and real cranberry sauce. Our now-famous pies (thanks to MLive) also graced 50 families tables!
Our food cart also made a few appearances this year. We participated in both Food Cart Rallies at the Ann Arbor Farmer’s Market this summer. These were really fun events with food carts and trucks from all over South East Michigan. We were honored to be a food vendor at the DIYpsi Festival this year. DIYpsi features talented crafters from the Ann Arbor-Yspilanti area selling their good for two days at the Corner Brewery. A giant storm closed us down at the Southtown Summer Slam, but not before we hung out with our neighbors at Roos Roast for a perfect little block party. And then there was the Homegrown Festival–who could forget that slightly-managed-chaos. We’ve done the Homegrown Festival for five years now and every year we are blown away by the community support of this local food event. And to close the 2014 food cart season, we sold German food at Kindlefest. Alas, we sold out of bratwursts after an hour but we also prepared 150 pounds (!!!) of sauerbraten (German style pot roast) and sold all of that by 8:30 pm. The food cart is an awesome way for us to take our food out and about town–and it’s always a party.
Happy New Year everyone! We’re so thankful for all the love and support Ann Arbor has shown us. We’re totally stoked for 2015.
love, love, love,