This is a bit of a sad post for us. It looks like after over a year of creating delicious take home meals, February will be our final month.

We began our take home program to help you eat great without having to spend hours in front of the stove. We met with, listened to and fed our fans who were eager to give us praise, encouragement and constructive feedback which was invaluable to our growth. Although we consider our take home venture a success, Brendan and I have decided to put our energy and efforts into new opportunities. The past year has been an incredible learning experience for us, it’s been a time we’ll never forget.

We would like to say a warm thank everyone who tried a dish along the way, your support was more than we could have asked for. We would also like to say a very deep thank you to T.R. Durham of Durham’s Tracklements for supporting us and letting us use his kitchen for production, because we know we were probably in his way most of the time. And we certainly have to show our gratitude and appreciation to Mary Campbell of Everyday Wines for encouraging us and letting us sell our meals through her store.

Both Brendan and I are still in town and are currently pursuing new projects. Please feel free to contact us with any questions you may have.

Thank you again to everyone, we love you Ann Arbor!

Your overly fed chefs,

Jay and Brendan

Beetroot and Bengali Black Cumin Soup
Beet, potato and onion soup spiced with Bengali black cumin seeds. Finished with red wine vinegar, yogurt and chopped parsley   6/9

Kuwaiti Spiced Butternut Squash Soup
Olive oil roasted butternut squash pureed with onions, carrot and freshly toasted cumin, coriander, cardamon and cinnamon  

Acorn Squash and Chickpea Salad with Tahini Vinaigrette
Acorn squash roasted with allspice and garlic then tossed with chickpeas, fresh parsley, red onion, lemon zest and a lemon tahini vinaigrette   8

Syrian Eggplant & Pomegranate Fattouch
Caramelized pan roasted eggplant tossed with slice cherry tomatoes, green onions, fresh mint and pomegranate seeds.  Topped with baked pita and pomegranate vinaigrette   9

Grilled Tandoor Chicken Legs with White Wine Braised Potatoes
Amish chicken legs rubbed with our own tandoor spice and yogurt , slow grilled and served with white wine and coriander braised potatoes   10

Honey and Chili Rubbed Pork Shoulder with Butter Braised Polenta
Slow roasted honey, chili and garlic rubbed pork shoulder with butter braised stone ground polenta   9

Winter Minestrone Soup
A hearty winter soup of beans, chard, vegetables and smoked pork chops cooked in a rosemary scented tomato broth 5/9

Broccoli, Cheddar and Beer Soup
A classic soup made with lots of broccoli, sharp cheddar cheese and ABC’s olde number 22 beer 6/10

Marinated Beets with Blood Orange, Arugula and Goat Cheese
Pan roasted striped beets marinated in a red wine and black pepper vinaigrette and tossed with arugula, fresh goat cheese and blood orange supremes 7

Handmade Red Wine Braised Pumpkin and Short Rib Pasties
Flaky butter dough filled with red wine braised beef short rib, pumpkin, carrot, potato, rutabaga, turnip and onion. A Michigan favorite! 8

Sicilian Lamb Meatballs with Herbed Pasta and Fresh Tomato Sauce
Cinnamon and chili spiced lamb meatballs served over mint pesto tossed hand made pasta and raw tomato and garlic sauce. Finished with red chili and black olive bread crumbs 9

Garlic and Lemon Grilled Pork Chop with Roasted Potatoes and a Spicy Tomato Sauce
Garlic, lemon and black pepper marinated pork chops with olive oil roasted potatoes and a spicy tomato sauce 8

…just after the holidays!

This is normally where you would find our weekly take home menu, but this week we’re taking a vacation! Don’t worry, our delicious food will be back soon, just after the new year.

We wish everyone a very happy holidays and thank everyone again for a great first year!

Your overfed chefs,

Jay and Brendan

Spiced Lentil and Split Pea Soup
Tender green lentils and split peas cooked with onions, celery, carrots and fresh toasted spices   5/8

Smoked Confit Pork Sandwich with Fresh Herbs and Chili Pickles
Coriander, salt and black pepper cured pork loin slow cooked under Tracklements smoked duck fat.  Served thinly sliced on a baguette with house pickled cucumbers, chilies and onions.  Garnished with fresh parsley and roasted red pepper mayonnaise. This sandwich is really special!   8

Handmade Macaronicelli Pasta with Spicy Italian Sausage and a Vodka Tomato Cream Sauce
Local handmade Macaronicelli pasta from Ventimiglia Market with fresh ground spicy Italian sausage and a vodka tomato cream sauce   10

Red Wine Braised Michigan Beef with Roasted Carrots, Onions and Celery
Grass fed hormone-free beef from Yale Michigan braised in red wine with allspice and fresh herbs.  Served with roasted carrots, onions and celery   9

Golden Raisin Basmati Rice Pilaf
A simple fluffy basmati pilaf with onions, celery, carrots, golden raisins and garlic   5

Seckel Pear Pecan Tart
Sliced pears baked in a brown sugar, almond and pecan crumble   4

Winter Vegetable Minestrone Soup
Potato, carrot, onion, cabbage and squash gently stewed in a tomato-garlic broth with semolina noodles   5/8

Jalapeno Cheese Grits
Stoneground grits simmered with diced jalapenos and onions then finished with cream cheese and honey   5

Handmade Red Wine Braised Pumpkin and Short Rib Pasties
Flaky butter dough filled with red wine braised beef short rib, pumpkin, carrot, potato, rutabaga, turnip and onion. A Michigan favorite!   8

Lemon Pepper Roast Chicken with Creamed Spinach and Egg Noodles
Lemon and cracked black pepper roast chicken over egg noodles topped with garlic creamed spinach and pan drippings   9

Ancho-Garlic Braised Pork Enchiladas with Red Chili Rice
Pork shoulder slow braised with ancho, garlic and onions then rolled in Detroit’s own Mexican Village corn tortillas with queso blanco. Served with spicy red chili rice   8

Agrodolce Poached Pears with Walnut Bars
Petite Sekel pears poached in cinnamon and clove spiced agrodolce syrup served with brown sugar walnut bars   6