Justin Wine Dinner, Thursday June 28th, 6.30pm

May 17th, 2012

 

Join us on Thursday June 28th for the next of our scheduled Wine Dinners featuring offerings from Justin and Landmark Vineyards.

JUSTIN Winery is a family owned and operated winery making estate grown and produced wines. The property was founded in 1981 by Justin Baldwin when he planted the 160 acre property to the major Bordeaux varietals and created their Estate vineyard.

The winery is located in the Paso Robles appellation of California’s Central Coast. The region’s first grapes were planted in 1779 by Franciscan missionaries and today are home to the third highest concentration of wineries in the United States.

Their desire is to make world class wines that reflect the unique soils and climate of their California Central Coast property. Emphasis is placed on making Bordeaux-style blends and single varietals, combining Old World tradition with New World techniques.

Wanna see the menu?!?!

Here goes!

 

Fennel Cured Salmon Carpaccio

manchego, tomato confit, capers, Maldon sea salt, micro greens

- Justin 2010 Sauvignon Blanc

Mortadella and Lardo

house made mortadella and cured pork back fat, pistachio, mache, olive oil, lemon confit

-Landmark 2009 Overlook Chardonnay

Pan Seared Breast of Duckling w/ smoked Pheasant Sausage

creamed Michigan morels in puff pastry

-Justin 2009 Syrah

Black Truffle Studded Petite Black Angus Rib-Eye

fingerling potatoes, fiddlehead fern and sweetcorn hash, foie gras sauce

-Justin 2008 Isoceles

Chocolate Gateau

banana beignet, raspberry jam

-Justin 2010 Obtuse Late Harvest Cabernet

 

 

 

 

 

 

Swine and Wine, Saturday May 26th 2012, 2pm-330pm

May 17th, 2012

This months installment of Swine and Wine takes place at @ToastedOakGrill on Saturday May 26th from 2pm. Reservations required. $35 p/p. Includes 4 food and wine parings, tax and gratuity!

Join Chef Steven Grostick at his new monthly butchery class and learn how to use the different cuts of meat in your home kitchen. All pork cuts will be available for purchase immediately following the event!

 

 

Spring In The Mitten

May 8th, 2012

Spring in the Mitten!
We all LOVE it! The ground thaws, the grass turns green again and vegetable season begins! It also gives Chef Steven a chance to get his hands dirty!
Chef is pictured here with one of our local farmers, Mickie Wordhouse, at her farm “checkin out the taters!” WHICH are sure to be the basis for our new spring/summer menu item… You guessed it… or maybe you didn’t…. TATER TOTS!!
Check out our “Mater Tot” with a sun dried and oven roasted tomato blend, goat cheese and a smoked tomato aioli. Or our “Lardo Tot” with house cured whipped lardo, truffle oil and a Michigan cherry and orange mustard. Sure to be a big hit!
We have also been recently featuring fresh fiddle head ferns and ramps AND…we just got our first delivery of Fresh Michigan Morels yesterday!
Speaking of that new menu… May 14th… Yes… May 14th! Our culinary team has been working furiously to develop a new spring/summer menu for the ages! We are all bursting with excitement about it here at TO and can’t wait for you all to sample our new offerings. Are you now “hungry for life?”!

Charcutie At Toasted Oak

February 8th, 2012

Throw away those lunchables, it’s time for some REAL meat. Toasted Oak’s charcuterie features Chef’s specialties as well as traditional treats of the world; both prepared using age old techniques handed down through years of perfect production. In front of your eyes you can see bacon-wrapped country terrine, slowly braised pork roulette; house hickory-smoked mustard seed packed hunters sausage all from our house pantry! We finish it with classic mountainside air dried Prosciutto Di Parma as well as a rich and spicy Chorizo from Spain.

At the Grill and Market we make our own marmalades and mustards and we will pickle whatever vegetable we can fit in a jar, which means YES you can take them home.

See. You. Soon.

Steven Grostick’s Award Winning Porchetta

February 8th, 2012

Executive Chef, Steven Grostick, recent winner for his award winning porchetta at the Michigan Pork Producers Association will be heading to the national competition in St. Helena California!

The award winning porchetta begins with pork tenderloin. Chef Steven packs the tenderloin with a house-made kielbasa stuffing, then swathes it together with house-made bacon. The dish is roasted and served with an accompaniment of Dijon mustard sauce and sautéed creamy peas with hand rolled potato gnocchi, caramelized onions, and bits of Newsom’s Preacher ham.

Toasted Oak Grill + Market, Novi, Michigan

February 7th, 2012

Once upon a time there were three little pigs and the time came for them to leave home and seek their fortunes. Before they left, their mother told them “Whatever you do, do it the best that you can because that’s the way to get along in the world. And that is just what they did.

Toasted Oak Grill + Market proudly serve their version of the “3 Little Pigs” including houses made of straw, wood and brick.

Pork Belly Confit – truffle Jerusalem artichoke puree, sweet potato hay

 

Grilled Smoked Bacon- house-made bacon brittle

 

House-made Sausage stuffed Date- basquaise, Detroit street brick

 

All available now on their menu view it here at www.toastedoak.com

Brasserie In The ‘Burbs

February 7th, 2012

The fertile minds at Sage Restaurant Group aren’t afraid to take creative risks. That’s why each of the eight restaurants it operates across the country seems so unique, even though all perform the identical function: be the default breakfast-lunch-dinner option for the hotel to which it is attached. Their latest stunner: Toasted Oak Grill & Market in Novi, MI.

Sage doesn’t do stuffy, big-ticket hotel restaurants, period. And it won’t settle for operating one of those deadly, zero personality eateries found in so many hotels nationwide. Instead, the Denver-based company puts a wildly imaginative spin on each project’s food and design. “Our mission is to create a memorable culinary occasion complete with a locally infused vibe,” says Sage c.o.o. Peter Karpinski. “We have achieved that by uniting local talent with high-quality local products.”

Red the full article at Restaurant Hospitality >>

Detroit Free Press

February 7th, 2012

Chef Steven Grostick’s long experience and love for Michigan ingredients are reflected in every element of this casually upscale brasserie and market at the Baronette Renaissance Hotel in Novi.

Chef’s Nightly Specials

February 7th, 2012

Toasted Oak Grill & Market, Novi, MI

We embrace farm to table. Our staff takes pride in being able to contribute to Chef’s nightly specials by bringing in fresh produce from their own gardens. Recently, our server Dani brought in a huge bucket of pears. Take a look at the delicious results.

Slow poached bay scallops, coconut chili sauce, grilled pear.

 

House-Made Apple Cider Anyone?

February 7th, 2012

Toasted Oak Market & Grill, Novi, Michigan

House-made Apple Cider anyone?

So, one the main things Michigan is known for is its apples- macintosh, honey crisp.

What would be better on a cold, snowy day other than our hot-spiced Michigan cider spiked with your favorite poison.

Chef Steven cooks down the apples and infuses them with orange, cinnamon, clove, brown sugar and his “special pumpkin pie spice”.

As you walk into the market the aroma of the cider simmering at the bar fills the room.

Our favorite combination is to add our Michigan Zeppelin bend whiskey from New Holland Distillery.

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