A ‘Meet The Talent’ Two-Fer!

November 14th, 2011

 

Meet (Two-fer!) – Sous Chef Brian Kanak

Sous-Chef Brian Kanak’s interest in cooking began at a young age when he used to regularly dine at (Peter) Ginopoli’s of Farmington Hills, he was fifteen, and greatly inspired. Knowing Brian’s passion for food began when he was a child we thought who better than to interview than the adorable mini-chef Louque Allen Kanak!

Louque is two and a half years old, enjoying fine trucks and rare-quality dinosaurs; he is also admittedly single, for the moment… When not enjoying all of the animals at the zoo, the pair can be found perusing the aisles of Louquie’s Store–i.e. Toys-R-Us. His favorite dishes (made ONLY by his Daddy) include homemade, hand-rolled ravioli, and of course (triangle cut) grilled cheese.

As stated previously his original inspiration did start in Farmington but is renewed every day by his love for his son, giving him the ability to share his culinary passion with any and all company!

James Beard- Behind the Scenes

June 4th, 2011

Crafted Cocktails: Spring Infusions are here!

May 28th, 2011



Six New Infusions

Toasted Oak has crafted six new house infusions:

You can try the citrusy limoncello in our Twisted Lemon Martini! Perhaps, the unique pepper infused vodka will treat you in the perfect bloody mary , or a dirty martini with a bite. Our signature Very Berry Mojito will tingle your taste buds with a mint infused lemon rum. Once again, returning to the menu, will be the (formally Yooper) berry vodka- Try it with lemonade. We’ve spiced rum with apple and cinnimon to recreate a newer and better: Toasted Oak Appletini! And if that’s not enough opportunity for you to sample our delightful creations, give-a-go at the strawberry basil rum, throw it on the rocks and enjoy some lil’ napoleaon goat cheese for the perfect dessert.

Embrace The Taste:

April 20th, 2011

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 rillette, 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.



Meet the Talent:

March 29th, 2011

Daniel Cosenzi, General Manager, Toasted Oak Grill + Market

Question: When did you join Sage Restaurant Group?
Daniel: Joined July 31, 2010

Question: What are your favorite foods and drinks at Toasted Oak Grill + Market?
Daniel: Faygo Braised Short Rib, N.Y. Strip with the Marrow Bone and Any and All House-made Charcutrie by Chef G, Cocktails.. Diabolical Pale Ale or any other Michigan based beer on the menu or 2 inexpensive “steals” from the Wine Market would be Michelle Chiarolo Barbera’D Asti or Craggy Range “Te Muna Road Vineyard” Sauv. Blanc

Question: Where did you work before you joined SRG?
Daniel: Palm Restaurant (Atlanta, Chicago, San Diego)

 

Question: What do you like to do when you are not running Detroit’s best new restaurant in 2011?
Daniel: Spend time with my wife and 1yr old daughter she is more entertainment then anything I could have ever imagined. I love to cook all day on Sundays and invite my friends and family over for a gathering. In the spring and summer I hope to sneak out of work without Dave Hoemann knowing to play some golf.

 

Membership

October 20th, 2010

Become a Toasted Oak member by subscribing to our Eclub

Venison Breakfast Sausage

May 13th, 2010

Ingredients:

1 ½ pounds Boneless Pork Shoulder-Available at your local butcher shop
½ pound Venison Loin
2 ½ Teaspoons Kosher Salt
¼ teaspoon Ground Black Pepper
1 ¼ teaspoon Fresh Chopped Sage
¼ teaspoon Fresh Grated Ginger Root
1/4 teaspoon Grated Nutmeg
1/4 teaspoon Chopped Fresh Thyme
1/3 Cup Ice Water

Dice the pork shoulder and the venison loin into ½ inch pieces, toss with all of the other ingredients (except the water) and mix thoroughly. Using a kitchen aid meat grinder attachment grind the meat on high speed using the medium plate. Grind into the chilled bowl of the kitchen aid mixer. Using the paddle attachment of the mixer, mix on low speed while adding the ice water for 1 minute. The water will help to distribute the seasonings throughout the mixture. The meat will begin to get a sticky texture to it. Adjust the speed to medium and continue to mix for 30 seconds. Pull the meat from the bowl and make sausage patties, any size you desire. Heat a sauté pan on medium heat with a little olive oil and sear the sausage patties until cooked through. Serve with any breakfast you desire. The venison breakfast sausage works really well in an omelet as well.