Chocolate Time Machine

Rachel Wallace  

Theobroma Cacao is the Latin word for chocolate. It also quite accurately translates to ‘food of the gods’ - Carl Linnaeus, the scientist who came up with the name, sure knew what he was talking about! In case you didn’t gather from my last column, I love chocolate and believe that it absolutely makes everything tastes better. In addition to being a chocolate lover, I am also a total nerd. Therefore, I have always been fascinated with the events that eventually lead to the creation of the fabulous chocolate we eat today Do you know the history of chocolate??

It all starts with a brownish-purple, foot-long pod filled with seeds that on their own taste a lot like raw potatoes. Somehow, despite the unappetizing appearance and inedibility of the beans, there is evidence showing that the Olmec people of South America were growing cocoa beans as early as 1500 BC. Archeological evidence also indicates that people in Honduras would ferment the pulp into an alcoholic beverage. These early chocoholics knew a thing or two because today, the cocoa bean has to be fermented in order for the beans to taste remotely like the chocolate we all know and love. Later, the cocoa bean eventually reached the Aztecs and Mayans who believed this odd little bean contained magical powers. Cocoa beans were used as currency (100 beans=1 turkey hen or 100 tamales) and made into a bitter drink for festivals. Chocolate was also given to human sacrifices to cheer them up before their death. Eventually with the arrival of Spaniards in South America, the cocoa bean made its way to Europe where it was a drink exclusively for the rich. It was during this time, in the 16th century, when people began to mix in sugar or honey to sweeten the otherwise bitter cocoa. This hot cocoa, however, was quite different than modern chocolate. All the oily cocoa butter in the bean did not mix with the water so instead of being creamy, the first hot cocoa was gritty and had an oily residue on the surface. As delicious as that sounds, I don’t see Starbuck’s adding this to their menu anytime soon!

The next big development for chocolate came in 1828 when a Dutch chemist named Conrad Van Houten figured out a way to squeeze the oily cocoa butter out of chocolate liquor. The powder that he created is the same as modern cocoa powder. He also realized that if he added alkali substances, like baking soda, to this powder, it would more easily dissolve in water and smooth – creamy hot cocoa was born.

Once cocoa powder was created, the modern chocolate bar was not far behind. In 1847 the chocolate bar was created when Joseph Fry (a true genius) added some of the cocoa butter back into the cocoa powder to create a moldable paste and voila! Milk chocolate soon followed when Daniel Peter and Henri Nestle of Switzerland added milk powder to the chocolate bars. Now, there was no stopping the spread of these delicious new treats. Companies such as Cadbury, Nestle and Lindt formed and spread throughout Europe and America, paving the way for other chocolate companies that allow us to enjoy this food of the gods whenever we want!

Want to better understand the original chocolate treat? Here is a recipe for a form of the original Aztec hot chocolate or Xocolatl!

Hello, is it Tea You’re Looking For?

Haley Fox  

Coffee or tea?

As historical as the fight between cats and mice, this internal debate is fought daily by drowsy commuters and students alike. This question often results in a more-or-less permanent siding with one of the two teams.

Those who love tea are fiercely protective of their morning brew. Yet given the prevalence of commercialized caffeine consumption (looking at you, Starbucks) and our nation’s own somewhat… watery history with the beverage (anyone in Boston up for a tea party?), it’s easy to see why a “cup of joe” has become the norm. Even my roommate, with whom I am cohabitable in every other aspect, brought her own mini coffee pot to make sure she starts each day off with a caffeine kick. It sits very prettily alongside my electric teakettle. I often ask if she wants me to steep her a cup, to no avail; she in turn offers me coffee, to which I politely decline.

It’s pretty clear that coffee drinkers like their coffee and tea drinkers like their tea. However, the benefits of tea go far beyond just the taste. Tea has been touted as “liquid wisdom” since its discovery, and extensive research has figured out why.

For all you coffee acolytes, here are a few key reasons to reconsider tea:

• Green tea is loaded with catechins, which are powerful antioxidants that could help prevent cancer.
• Tea may help prevent you from developing type 1 diabetes.
• Drinking three to four cups of tea a day can reduce the risk of a heart attack.
• The caffeine in tea takes longer to affect the body, so you can feel awake without getting jittery or worrying about a crash later on.
• Black tea drinkers were found to have lower levels of the stress hormone, cortisol.
• Tea contains fluoride, which is good for your teeth.
• Tea is a zero calorie drink.
• Although tea does contain caffeine, this drink is actually hydrating.
• Tea is high in oxygen radical absorbance capacity, meaning it helps destroy free radicals that can damage your body’s DNA and cause wrinkles.
• Drinking green tea daily could lead to about an inch off your waistline in 12 weeks, according to the American Journal of Clinical Nutrition.
Polyphenols in green tea may help prevent degenerative brain disease.

Although it won’t make you invincible, tea’s benefits far outweigh the nonexistent drawbacks. Be careful, though; bottled or pre-made tea drinks often contain an excess of sugar and very little real tea. Remember, I’m not asking you to cut coffee from your diet completely--coffee has its own health benefits, as well! But the next time you have to make your momentous morning decision, keep these facts in mind. You just might opt to skip the java.

Cheers!

Sources:

• Coffee vs Tea
• 13 Reasons to Love Tea
• The Face-Off: Coffee Vs. Tea
• The Health Benefits of Coffee vs. Tea

Fall into Chocolate

Rachel Wallace  

Ah Fall. Definitely the best season in my opinion. The crisp air, the multicolored leaves, Halloween, pumpkins, and who could forget the fall food! Pumpkin muffins, caramel apples, apple pie, cider, donuts, cinnamon spice goodness, does it get any better?! One thing I have noticed, however, is the unfortunate lack of chocolate as a starring role in any of these fall delicacies, except of course in the Twix and Snickers bars that result from trick-or-treating. Now, I love Swix bars as much as the next person, but I, as a self-proclaimed chocoholic, believe there must be a way to blend chocolate with the fall flavors we know and love, because everything is better with chocolate! While home on fall break with access to an oven (the lack of which is definitely the hardest part of dorm living!) I decided to make a festive fall dessert but still have chocolate as the main ingredient. The result: chocolate pumpkin cupcakes!! I googled around a little and found a recipe that looked very promising from countryliving.com. The only problem was that the chocolate component of the cupcake came from cocoa powder. Now that’s ok but, in my opinion, cocoa powder never really gives a cake as much richness as good old melted bakers chocolate. To solve this problem, I enhanced the cocoa powder’s flavor with three melted bittersweet baking squares. I added it to the wet pumpkin mixture and stirred it in. Voila! They were perfect! Next, I decided to make my cupcakes mini. Mini cupcakes are the best because they have a better cake to frosting ratio, you can give them to more people (and let them all tell you how great of a cook you are), and you can eat just one… or four in a row, if you want to! When the cupcakes were done I frosted them with a classic cream cheese frosting (with a little orange food coloring just to be festive) and sprinkled crushed chocolate chips over the top. These little cupcakes were sweet, moist and both the earthy pumpkin and rich chocolate flavors blended together perfectly! Want to make them yourself? You can find the recipe here.

FYI:

• You can add ¾ tablespoon of vinegar to your milk to create buttermilk
• Add 2 squares of melted bittersweet chocolate to make them even more delicious
• I baked my mini cupcakes for 11 minutes- the batter is very wet so they take longer than usual

Ingredients

• 2 1/2 cup(s) All-Purpose Flour
• 2 tablespoon(s) All-Purpose Flour
• 1 cup(s) Good-Quality Cocoa (PLUS 3 squares of melted bittersweet chocolate!!!)
• 1 tablespoon(s) Baking Powder
• 1 1/2 teaspoon(s) Baking Soda
• 2 1/4 teaspoon(s) Ground Cinnamon
• 3/4 teaspoon(s) Fresh-Grated Nutmeg
• 3/4 cup(s) Buttermilk (just add ¾ of a tablespoon of vinegar to your milk!)
• 1 1/2 cup(s) Pumpkin Purée
• 1 1/2 teaspoon(s) Vanilla Extract
• 2 1/4 stick(s) Unsalted Butter, softened
• 1 1/2 cup(s) (firmly packed) Dark Brown Sugar
• 1 1/2 cup(s) Granulated Sugar
• 5 large Eggs

Directions

1. Prepare cake pans: Heat oven to 350 degrees F. Lightly butter three 8-inch cake pans and fit each bottom with an 8-inch circle of parchment paper. Lightly butter the parchment paper. Set aside.
2. Make the batter: Sift the flour, cocoa, baking powder, baking soda, cinnamon, and nutmeg in a large bowl and set aside. Combine the buttermilk, pumpkin, and vanilla in a medium bowl and set aside. Beat the butter and sugar together in a large bowl, with an electric mixer set on medium speed, until fluffy. Add the eggs, one at a time, beating well after each addition, until the mixture is smooth and light. Alternately add the flour mixture and buttermilk mixture, blending well after each addition.
3. Bake the cake: Divide the batter among the pans and bake until a wooden skewer inserted into the middle comes out clean -- about 35 minutes. Cool the cakes in the pan for 20 minutes. Remove cakes and cool. (For cupcakes: Heat oven to 375 degrees F. Place cupcake liners in standard cupcake tins and fill each with 1/4 cup of batter. Bake for 22 minutes.
   (I baked my mini cupcakes for 11 minutes)

Let’s Talk about Pizza!

Justin Hayworth  

If you are like me – or most of civilized world – you enjoy eating a juicy slice of warm pizza. Sophomore year, I ate pizza everyday for almost eight straight months. I may not be an expert on how to cook pizza like a master chef, but I know a good pizza the instant it hits my taste buds.

Which brings me to pizza in Ann Arbor, the city I have called home for the last five years. To the newbie Ann Arborite, the pizza options may at first seem overwhelming. But fear not, I am here to give you a complete rundown of all the best options for every possible pizza scenario that your daily life may incur. Let’s start on South U.

Three primary options satisfy the inebriated student’s late night pizza needs. The first is Backroom, an extension of the Brown Jug that has always been a personal favorite of mine. The options are limited - cheese or pepperoni – but at $1 per slice and $6 for a pie, the prices are hard to beat. Next comes South U pizza, popular among many of my friends, but I find the pizza overly greasy, which makes it increasingly difficult to eat with each subsequent bite. In contrast, I will happily eat two, three, even four slices of backroom’s thin yumminess before reaching satiation.

Rounding out the trio is Pizza House, an Ann Arbor classic. Pizza House is certainly tasty, but also extremely overpriced. Their best option, a Chicago Stuffed Deep Dish, will set you back nearly $20 for pizza that is just barely above average. Pizza House does offer a wide assortment of good pies, but better options exist for the same price; and, without a by-the-slice option, satisfying any late night munchies at PH will quickly drain your pockets.

Moving west, we land in the other campus haven for pizza: State Street. Late night options include Cottage Inn, Bell’s Pizza, NYPD, and Toppers. Bell’s is working hard to redefine mediocrity and should be avoided, as better options always exist. I find Toppers to be extremely greasy, and a little tasty, but certainly crave-able after a night out. NYPD is a sad imitation of its namesake, the iconic New York slice. Sure, the crust is thin and the slices a traditional 18”, but the sauce is tasteless, the oil excessive, and the toppings scarce. Much like Pizza House, I recommend avoiding NYPD as better choices abound. Cottage Inn, found at State and Packard, is my favorite late night option on this side of campus: serving up every pizza you can dream of, excellent calzones, and affordable specials, Cottage Inn is a frequent post-game addition to my apartment’s celebrations.

My two favorites, however, are The Original Cottage Inn and NeoPapalis. NeoPapalis brings a whole different style to Ann Arbor. The self-dubbed “makers of pizza” serve up artisan 12” pizza with delicious toppings on a thin and toasty crust that will keep you coming back for more. My absolute favorite option on the block, however, sits right next door - the Original Cottage Inn. Not to be confused with the franchise Cottage Inn mentioned earlier, The Original Inn is a full scale Italian restaurant. Their round crust large pizzas will feed several hungry men, and deliver a rare and perfect balance between sauce, cheese, crust, and toppings. They even put the toppings under the cheese, which blends the flavor into one big smile on your face.

My favorite pizza in town is found at Mani Osteria on Liberty. Like NeoPapalis, Mani’s pizza is an artisan sliced made from high quality ingredients. Most of the artisan options run at $15+ for a 12” pie, so save Mani Osteria for a special occasion and prepare to be amazed.

Other local late night, fast food options include Domino’s, Little Caeser’s, and Jet’s. I recommend avoiding all three like the plague: any of the local spots explored in this column are far better options in terms of taste, price, and value.

Overall, pizza is a lot like sex: if it’s good, it’s great, and if it’s bad, it’s still a good time. You cannot go wrong eating pizza unless you buy frozen or get from 7-11, and your tastes may well disagree with my own. I invite you to eat around and find your own favorites, using my guide merely as a starting point into a greater world of pizza!

Behind the Stainless-Steel Curtain

Nate Kristel  

Late one night after finishing a hectic Wednesday service at South Edison in Montauk, New York – my parents’ restaurant – I sat at the bar gripping my shift drink with frustration. It seemed like all night long patrons had something negative to say. Whether it was wait times or portion complaints, there was always someone dissatisfied with something. It seemed as though the customers saw us as enemies rather than servers that night. As I attempted to cool off, my manager drunkenly stumbled into the restaurant to share his last drink of the night with his employees. It was his first day off in two months, which he had clearly taken advantage of. Irritated, I turned to him and asked, “Why do customers complain about problems they know nothing about?” First he said, “Welcome to the service industry, bud.” But then he looked me in the eye and laughed: “Well, you know about the problems; you work in the industry… Tell them for God’s sake.”

I felt stupid. He was right. You can’t blame someone for not knowing something they were never informed of in the first place. It’d be like getting an exam question on a topic you hadn’t reviewed in class. Realizing this fact forced me to consider a new idea: in an age when restaurants and chefs are given so much publicity, and new cuisines and dining experiences are becoming extraordinarily pervasive in everyday life, it seems odd that the “behind the scenes,” technical stuff is continually pushed to the back burner. Never before have so many people known and readily eaten so many diverse foods—from cuttlefish to callaloo—and not fully understood how it has come to arrive at their table. They say that if you like sausage, don’t ask how it’s made, but I think the dining population is ready to see kitchens become more transparent. With the recent farm to table, locavore, and organic dining obsessions, diners should take time to examine how these highly selective ingredients are handled once in the kitchen.

In my five years of working nearly every restaurant position imaginable, from busser to expediter, I’ve learned all the aspects that go into running a smooth kitchen. Yet as I became more involved in the industry and began to broaden my perspective beyond my parents’ place, I saw and learned about the various systems utilized in other kitchens. And while it is true that there is a universal understanding about the general working system of a restaurant, hardly any restaurant operates in the same way as another. There are several reasons for this, such as the physical layout of the kitchen, the style or concept of the restaurant, and of course, the preferences of the managers and chefs. Besides providing an interesting insight into the world of restaurants, knowing these differences is important because it creates a harmony between diner and restaurant that provides an overall better eating experience

• • •

Welcome to the column inspired by my manager’s drunken wisdom. We will step through the swinging double doors – what I like to call the “Stainless Steel Curtain” – and into the shrouded kitchen. I will tour through various Ann Arbor restaurant kitchens in Ann Arbor to demonstrate the diversity of kitchen systems. By following one dish from its conception, through its preparation, pick-up, plating, and finally consumption, we’ll learn about the variety of techniques, strategies and even personnel that all contribute to making it a successful finished piece. Do you want to know what goes into creating a positive dining experience? Well, I’m gonna tell you, for God’s sake.

Just Add Pumpkin

Brooke Sweeney  

With seasonal change comes a change in flavor, and fall brings with it an explosion of pumpkin flavored everything. From double whipped lattes, to warm soups, to fresh baked goods, it seems that everywhere I go I see pumpkin. Advertisements for pumpkin pie bagels plaster the windows of Panera, and let’s not forget the infamous pumpkin donut that belongs with cider like peanut butter belongs with jelly.

But for us gluten free folks, this time of year can be a bit tough. As we watch our friends and family gobble down bite after bite of pumpkin goodness, we yearn for the perfect pairing that is earthy pumpkin and sweet cinnamon. And, contrary to popular belief, we can have it; it’s as simple as just adding pumpkin.

The other day, hoping to make a sweet treat for a work meeting, I went to the grocery store and let my craving do the talking. Chocolate chip cookies sounded yummy and simple, but then I remembered pumpkin. Why not mix the two? I grabbed gluten free chocolate chip cookie mix and a can of pure pumpkin – not pumpkin pie filling, but the creamy orange goodness of true pumpkin – and headed home to experiment with the two flavors.

After following the instructions on the cookie mix bag, I added two heaping spoonfuls of pumpkin mush. Next came a half-tablespoon of pumpkin pie spice, leftover from last Thanksgiving’s pumpkin adventures. These measurements were really just a guess, and I tasted the cookie dough before baking to make sure I had the perfect ratio. In your own cooking, you can add or subtract as you see fit. I was eager to taste the results of combining the classic flavor of chocolate chip with the golden pride and joy of autumn that is pumpkin. Because gluten is a protein that gives dough it stretchiness, gluten free baked goods can sometimes be dry and brittle. Adding pumpkin helps to moisten the cookies to the perfect consistency.

After throwing them in the oven for a bit longer than the package calls for, the cookies finally emerged. I stared at them longingly as I waited for them to cool. When I finally got to taste, it was well worth the wait. My experiment had produced the chewiest, chocolatiest, most moist pumpkin cookies ever created. And that is no exaggeration. They were so mouthwateringly good my coworkers swooned over them. I baked the same cookies twice in less than four days – a record for a repeat recipe!

With the success of the pumpkin cookie in the bag and an apple orchard visit rapidly approaching, I realized that nothing would highlight some fresh cider like a gluten free pumpkin donut. Having never attempted a gluten free donut before, I returned to the childhood memory of a time my family and I fried up biscuit dough into donuts. Why not try and recreate doughnuts through that same approach? Picking up some gluten free biscuit mix, I once again followed the directions on the box before adding my star ingredients - pumpkin and pumpkin pie spice. I rolled them out and cut them into donut shapes. Here I encountered the one trouble with this recipe (besides eating the whole batch in one sitting, oops!): the donuts stuck to the counter like crazy. I added more biscuit mix to the dough to try and fix this problem, but eventually decided to make donut “holes” instead, which turned out to be just as scrumptious. Once the little golden beauties came out of the hot fryer, I tossed them in a paper bag with some cinnamon and sugar and shook it to coat them. The result was a hot, mouthwatering pumpkin treat that went perfectly with the crisp cold cider.

As you can see, a gluten free diet does not mean you have to resign yourself to a pumpkin-less fall. And best of all, these recipes are great for both gluten free and the gluten eaters alike. In fact, no one could even tell that the cookies and donuts were gluten free. They chowed them down without a second thought, and you can too – all you have to do is add pumpkin.

You've Got a Friend in Tea

Haley Fox  

“You can’t buy happiness, but you can buy tea, and that’s kind of the same thing.” – Unknown

Ah, tea.

Although it might not seem as “American” as coffee, over half of the United States population drinks a cup of tea on any given day. Worldwide, 3,000 million tons of tea are produced every year. To put that into perspective, you can make about 200 cups of tea from just one pound. Incredible, right? With this many tea drinkers, it’s easy to see why tea has been both culturally and economically vital since its discovery approximately 5,000 years ago. Tea isn’t just your morning jolt of caffeine; it’s a cup of history.

It’s usually best to start from the beginning—legend (and the UK Tea Council) tells us that tea was first discovered in 2737 BC. Shen Nung, the Chinese emperor, was sitting beneath Camellia sinensis tree while his servant boiled drinking water. Some leaves fell into the hot water, and Shen Nung decided to try the infusion that his servant had accidentally created. The resulting drink was what we now call tea.

From China, tea was carried to Japan by Buddhist monks and to England by a Portuguese princess. England introduced tea to India and then America to compete with the Chinese monopoly on the trade; however, unfair taxation practices led to an infamous political protest known as the Boston Tea Party. Americans would go on to invent iced tea at the 1904 World’s Fair and tea bags in 1907. However, some things don’t change—today, the six most consumed types of tea still come from the Camellia sinensis. Because of its health benefits and global popularity, seemingly limitless variations are grown and sold.

On one hand, tea seems like the most straightforward of beverages—put leaves in hot water, drink, repeat. But in reality, tea is ridiculously complex—would you like white tea, yellow tea, green tea, oolong, pu’erh, black tea, rooibos, herbal, or chai? Loose, bagged, iced, bottled, decaf, blooming, or with tapioca bubbles? Milk and sugar? One lump or two?

With so many options, the idea of becoming a tea connoisseur can be daunting, to say the least. If you have no experience with tea at all, purchasing a box of bagged black tea and a box of bagged green tea is a good place to start. Once you feel comfortable knowing what bagged flavors you like, it’s time to try loose leaf! Loose tea, also called “full-leaf tea,” can be purchased at a specialty tea store, like TeaHaus in Kerrytown, or any number of online shops. I personally love Adagio.com for its plethora of choices, quality product, and no sales tax in Michigan. Don’t forget to buy a tea infuser too, or else you won’t be able to make the loose tea. Already a loose leaf tea drinker? Try something different like rooibos (pronounced ROY-boss), which is red bush tea originally grown and fermented in South Africa. I’m not going to lie; rooibos is my personal favorite due to its antioxidant properties and warm, rounded taste. If you consider yourself a tea expert, you could use your skills to try creating a signature tea blend at Adagio. Search “red fox” on the site to see a personal blend that I created!

No matter what stage of “prosperi-tea” you’re on, there will always be another way to enjoy this timeless drink. In my opinion, the state of being for tea lovers everywhere is best described by Henry James in his novel The Portrait of a Lady: “There are few hours in life more agreeable than the hour dedicated to the ceremony known as afternoon tea.” Maybe I’d even be so bold as to agree with D.T. Suzuki, who once said “When I am sipping tea in my tearoom, I am swallowing the whole universe with it and that this very moment of my lifting the bowl to my lips is eternity itself transcending time and space.” Either way, I know that tea will always be there for me when my hands need warming. Cheers!

Sources:
Tea Drinking Statistics
Tea History in America
Tea Fact Sheet
Adagio

Selma Café

Maddie LaKind  

A few miles west of campus, on a lovely and unsuspecting street, there rests a quaint neighborhood house. Now this house may look perfectly normal on the outside: brick façade, long driveway, ivy covered chimney, and quaint front-lawn garden. But walk through the front doors and you’ll realize, this is no ordinary house.

Entering the tiny foyer of 722 Soule Blvd, the first thing you’ll notice are the walls. These walls aren’t painted, or artfully decorated, or even wallpapered in a particularly pleasing fashion, but rather are overflowing with nametags—masking tape nametags actually, scribbled with permanent marker. You’ll be prompted to create one yourself before entering the house.

As you pass through the dining room and veer right into the kitchen, you’ll notice a hefty wood island dotted with varying plates, mismatched silverware, and a wide assemblage of patterned napkins. The air cloaks you in the chocolaty aroma of Roos Roast coffee and the smoky scent of crispy fried bacon.

Hipsters, activists, students, families, and every local in between, overflow this limited space making introductions, mulling over the week’s happenings, and preparing their ravenous stomachs for the wave of breakfast specials about to come their way. What’s going on you may ask? It’s Friday morning at Selma Café!

Run out of the west side home of Lisa Gottlieb, Selma Café is a weekly pop-up restaurant with a mission to bring locally sourced, honestly prepared food to the community. Each week, Lisa invites a different local chef into their home to cook breakfast Friday morning from 6:30-9:30 a.m.—the only time the café operates. With the help of local volunteers, Selma churns out an ever-changing array of morning fare from eggs, pancakes, and pastries, always served with a side of bacon and a salad of local mixed greens. No matter the dish, Lisa insists that all ingredients be sourced locally, driving home their goal of supporting the Ann Arbor food community and promoting awareness of food-related issues.

A $12-$15 donation covers the cost of breakfast and unlimited coffee, with most of the proceeds going to non-profit organizations, specifically those working to improve Michigan’s local food systems and agricultural practices. While the price may seem steep for breakfast, the experience itself is worth every penny.

Now you might think that the unruly hours of 6:30-9:30am would deter people, but you would be sorely mistaken. Out of fear of not getting a spot or missing the height of breakfast rush, most guests tend to make an appearance between 7:00-8:00am. Any first timers should follow this same trend and get there early: the food will be better, the crowd more hopping, and the experience as a whole more authentic. The hosts are always lovely and accommodating, and the coffee is ever flowing, helping you feel right at home even in the presence of mass crowds.

Once you finally receive that envied name call and take your seat, it’s food time. Having visited Selma probably upwards of ten times over my college career, I can confidently say the best dishes I’ve had are always the simplest. Highlights I still remember include: hardy sausage ragu with local scrambled eggs; the silkiest quiche Lorraine I’ve ever tasted encased in a buttery, flaky crust; smoked trout benedict (as seen below); eggs in a basket with zingy, garlicky pesto; and weekly house specials like strawberry French toast (with sugar caramelized on top…unreal!) and vegan granola.

Like any great dining establishment, Selma isn’t perfect. There have been a few select dishes over the years that weren’t quite up to par or tasted just so-so. However, I keep getting roped back to Soule Blvd, Friday after Friday. What I’ve realized is that, at the end of the day, Selma Café isn’t really about the food. It’s about what food represents: local pride, family, friends, honesty, community, and, of course, lots of love.

Selma Café 722 Soule Blvd Ann Arbor, MI 48103

Not Your Average Pudding Cup

Maddie LaKind  

There is something innately special about Zingerman’s Roadhouse. I can’t quite put my finger on it. Maybe it’s the bright hues of orange and yellow dominating the three-room, sprawling restaurant; or the captivating posters giving detailed background stories of local farmers and purveyors of the restaurant; or the cases upon cases of salt and pepper shakers; or the ever-so-kind staff that always makes you feel like their only customer. It’s hard to say, but all I know is that this place holds a unique, z-shaped spot in my heart.

Specializing in classic all-American eats with a heavy focus on quality, chef Alex Young has created an empire of meaty, cheesy, veggie, sweet, and indulgent goodness that both Ann Arborites and out-of-towners can’t seem to get enough of—hence the 1-2 hour waits on the weekends. While I have had epic eating experiences with such specialties as the dangerously gooey Mac-N-Cheese, smoky slab of ribs, platters of oysters, mussels, and grilled fish, and heaping baskets of thick-cut sweet potato fries, the butterscotch pudding is the one dish that has stuck with me ever since my first spoonful.

This pudding has been a staple of the Roadhouse menu for quite some time, but a recent recipe revamp by Chef Sarah Mays has elevated it from just your average bowl of pudding to a heavenly confectionary creation. I guess you could say she has a sixth pudding sense of sorts, knowing the exact proportion of ingredients and the proper whisking techniques necessary to achieve the ideal pudding consistency and classical sweet flavor. Despite standing in the presence of monstrous and intriguing post-dinner options like the donut sundae or Mississippi mud pie, the butterscotch pudding may come off as a modest contender at best. Take my advice though on this one and absolutely do not—I repeat do not—knock it before you try it!

Although I have experienced a long string of childhood pudding consumption vis-à-vis classic Jell-O Pudding cups, this dessert had never possessed much of a presence on my foodie radar. I guess that’s just because I hadn’t experienced pudding done right, or rather, pudding made the old-fashioned way with just a few star elements. Mays combines lots of butter, thick, local heavy cream, and Muscovado sugar—a course, molasses-y brown sugar—and works her dessert magic until it reaches that “just right” middle ground between not-to-thick and not-to-thin. The real hallmark of the dish, in my opinion, comes from a pinch of fleur de sel, a flaky, slightly saltier French version of American table salt, right on top of the finished pudding.

Modestly presented in a small cylindrical glass not much larger than a standard shot, this beauty of a pudding has nearly every sensual element working in its favor. A deep chestnut color and light sheen. A flawless, velvety texture. A toasty, caramel scent. And, an absolutely addicting sweet-salty flavor. The light sprinkling of fleur de sel, which may seem out of place in such a sugary dish, actually helps balance out the intensity of the butterscotch, while also adding a crunchy contrast to the silky pudding. The combination is nothing short of pure pudding bliss.

There is one important thing to note about this item: its presence on the dessert menu fluctuates week by week. This means taking a chance and relying on a bit of fate and pure hope. I urge you not to become distraught if you happen to see it left off of the menu; simply view it as an excellent excuse to come back again. Either way, the Roadhouse is nothing short of an experience to remember and will you leave you filled with that warm, fuzzy feeling of spending time with family and friends and savoring some damn good, down-home American comfort food.

Zingerman’s Roadhouse 2501 Jackson Avenue Ann Arbor, MI 48103

It’s Not Just Red or White: Cabernet Sauvignon

Lizzy Freed  

Some grapes are finicky, only growing in select locations and needing just the right circumstances to produce high-quality wine. Then some others, such as Cabernet Sauvignon, are what I like to call troopers.

Cabernet Sauvignon is one of the most well known grape varietals on Earth, and with good reason. It is produced in very diverse climates, from the frigid north of Michigan to the warmer soils of northern Argentina. It has even been successfully grown in the Gobi Desert in China (though the real thanks should be paid to their irrigation system, which is a topic for another day).

In 1997, UC Davis researchers found that Cabernet Sauvignon is a natural cross between Cabernet Franc and Sauvignon Blanc; it’s a blend that can be dated back to the 1600’s. Originally form the Medoc region of Bordeaux, the tricky little grape has now found its way into nearly every wine region of the world.

It began to gain international popularity in the 1900’s, moving from France and Spain to South America and then the United States. Now it is arguably the most-cultivated wine grape in the world, though some say Merlot has it beat while others vote Grenache.

In any case, there is a lot of it. This probably comes from its popularity rather than its resilience, because although it seems to be the easiest grape to grow, it is actually a bit temperamental. I call it a trooper because it can grow in a number of places… it just doesn’t necessarily like to. Cabernet Sauvignon needs a lot of sunlight to fully mature, which means that it needs a longer growing season than some places can offer. The cost that goes into producing the grape shows in their cost as well—a good Cab is not cheap.

Nowadays, people are saying that Cabernet Sauvignon is old school and not as trendy as a hot new Argentine Malbec, but no matter what anyone says, it’s still my favorite. It’s one of the most complex wines you can drink (which may factor into the fact it’s so expensive to produce…), and is, in my opinion, timeless. It just feels classic—like dad’s old Cadillac. When I think wine, I think Cabernet.

It’s high in tannins, which as we know are not a taste, but a sensation in the mouth. There’s generally a lot of fruit flavor, especially in California Cabs, and earthy or tobacco tones. A nice bottle can age for a pretty long time, as the tannins can mellow into a more complex and rounded flavor, given the opportunity.

Generally speaking, Cabernet Sauvignon goes well with peppery red meat and fatty dishes that can stand up to the flavor. Herbed lamb chops or a moderate cheese would be tantalizing, or a big juicy hamburger with fried mushrooms. Whatever you do, just don’t try it with chocolate—the mellow flavor will get lost in the tannins.

Because of its complex deep flavors, I find Cabernet Sauvignon to be a treat that can be just as enjoyable sans food. So grab a bottle and a couple of friends if you want, and enjoy this “no longer trendy” drink—it’s a classic, so that could be hipster given the right circumstances.

Cheers!

Guide to Cabernet Sauvignon Red Wine
New Bordeaux

New Coffeeshop on the Block

Maddie LaKind  

I have a problem. It’s something I’ve dealt with for a long time. It’s something that has cost me a lot of money. And its something I couldn’t live without. Yes folks, I am a coffee shop junkie.

This addiction may seem odd to those who know me, given my pretty minimal daily coffee consumption, but there is something about these spots I can’t quite put my finger on. Maybe it’s the always diverse mix of people (locals/students/hipsters), or the consistently great music playlists showing off artists as far ranging as Animal Collective to Tracy Chapman, or the distinct sound of milk being steamed and espresso being pulled. Whatever this it factor actually is, I’m hooked and keep on frequenting these places—to the detriment of my wallet— week in and week out.

While I am completely satisfied with my usual string of Ann Arbor spots—Comet, Lab, and Zingerman’s—its always a momentous occasion when a new coffee shop comes on the scene, especially if they possess the criterion trifecta for coffeeshop excellence: stellar coffee, food, and ambience.

My most recent discovery, The Songbird Café on Plymouth Road, passed this test with flying colors. Despite only being open for eight months, Songbird has garnered a strong fan following, adding a much-needed splash of authenticity and quality to the land of chains and strip malls that is North Campus. The enormous layout of the place itself is enough to draw you in, with rows upon rows of tables, lots of natural light, and power strips under each table—a crucial element for any student in need of a productive study space.

Fortunately, this place is more than a pretty face, with superb food and drink to boot covering breakfast, lunch, and needed morning/afternoon caffeine fixes. My visit fell around lunchtime, which meant only one thing: sandwich and soup combos. Given that I’ve never really seen this concept executed well anywhere but Panera (which I have since moved on from given an inordinate number of visits freshman year), you can imagine my excitement at the prospect. After a consultation from Emma, my bestie and foodie partner in crime, we settled on our duos: half turkey sandwich and cup of butternut squash soup for me and truffled egg salad sandwich and chicken tortilla soup for Em.

Upon my first bites of sandwich and spoonfuls of soup, I knew this place was more than your run of the mill coffee joint. The butternut squash soup was just hot enough, super silky, and slightly sweet from a hint of nutmeg. Complimented with my turkey sandwich with pistachio crusted goat cheese, fig jam, and apple slices, it felt like Thanksgiving on a plate in all its savory, comforting, and delicious glory.

While Emma’s tortilla soup ached for salt, the truffled egg salad sandwich revived the plate and showed how fantastic something as mundane as egg salad can taste. Super chunky with just enough mayo to coat, this salad gets a light drizzle of truffle oil for depth of flavor and chopped celery for crunch before getting piled between two slices of crusty bread: balanced, creamy, and rich yet oh so light.

More than impressed by our lunchtime selections, we decided to further indulge ourselves (as Emma and I tend to do when eating out) with coffee and dessert. Intrigued by the name, we chose the nutella latte as our beverage, which, despite not tasting much of nutella, held a more-than-pleasant, deep chocolaty flavor. Accompanied by a sea salt chocolate chip cookie, microwaved for extra chocolaty gooeyness (great idea, Emma), we were officially in lunchtime heaven, lounging around and chatting for nearly two hours.

And that’s all I really need in a day. A nice place to sit, take a load off, grab a cup of coffee, eat some good food, and enjoy the company of friends. Songbird offers all of these things in a fresh and comforting way that will leave you actually wanting to make the trip to pseudo-North Campus time and time again.

The Songbird Café 2707 Plymouth Rd, Ann Arbor, MI 48105

Dom's Donuts

Maddie LaKind  

“Citgo, how may I help you?” the phone attendant asked on the other line. My heart sank. “Wait…this isn’t Krispy Kreme?”

How could it be? Was the Internet lying? No Krispy Kremes in Ypsilanti?

This was how it all began—my week of donut-dom. I don’t know exactly what cosmic force or foodie god brought these fried gems back into my life after nearly a year without, but for some reason, I had donuts on the brain. Desperately craving a classic, Krispy Kreme original glazed variety, I tirelessly scoured the Internet in search of a drive-thru or gas station that would carry these little pillows of donut heaven. To my shock and excitement, such a place existed a mere 10 minutes away in Ypsilanti. My life was made, and I was prepared to drop everything and make the trip.

Given the meager amount of Krispy Kreme drive-thrus still in existence, I called ahead just to make sure the place was actually functional. To my overwhelming disappointment, the Internet led me way way awry to, of all places, a Citgo gas station; #fail.

While initially disappointed, I saw this moment as a sign that my Krispy Kreme journey was not meant to be, and that maybe there was an even better donut out there waiting to be discovered. Tapping into my locavore mentality, I set out to leave the conventional, every day Krispy Kreme behind and seek out a real deal, Michigan donut dive.

With this goal in mind, I consulted my go-to string of online food/travel guides—Yelp, Trip Advisor, and Urbanspoon—to help me track down a spot. Following a lengthy investigation, I finally stumbled upon something promising: Dom Bakeries, a 24-hr drive-thru donut shop/bakery in Ypsilanti.

My adventure to Dom’s began on an early Friday morning last week with a quick drive east on Washtenaw and two very hungry, foodie friends in tow. Upon arrival, we knew that this place would be the real deal. The shop looks as if it has remained nearly the same since its opening, with an overwhelmingly beige, 70’s style interior, dotted with a few tables, a couple of drink coolers, and case upon case of baked treats. Now, unlike the current gourmet donut shops sprouting up around the country, Dom’s remains true to its roots: no frills, no pretension, no fancy ingredients or techniques, just awesome donuts that will take you straight back to childhood.

After a thorough perusal of Dom’s selection, we settled on an apple fritter and custard filled long john to share. Armed with steaming cups of coffee, we wasted no time and laid all of the donuts out before us and began picking away.

My first instinct drew me to the apple fritter (per the recommendation of most online reviews), which, if you’ve never seen or had one, translates to a heaping messy mound of fried dough, studded with tiny bits of stewed apples and ribbons of cinnamon, all coated in a light layer of sugar glaze. While fritters aren’t normally my go to donut pick, this one changed my perspective. Dense yet light, sweet but not too sweet, and slightly fruity, warm from the apples and cinnamon—this donut is a simple delight in its purest form.

Although the fritter definitely impressed, the real star of breakfast went to the custard long john—an ethereally fluffy donut filled with velvety, not-too-sweet custard, and topped with a layer of milk chocolate. As more of a light donut kind of girl (in the age-old light vs. cake donut debate), this one hit the spot, filling that classic donut flavor profile without weighing me down.

Given our ferocious appetites, we plowed through our selection in less than fifteen minutes and headed back to Ann Arbor full, caffeinated, and sugar buzzed—the best way to start a weekend.

Now I know that most people have no desire to make a drive all the way out to Ypsilanti just for a donut. However, after confirmation from both of my friends and our very satisfied stomachs, we all agreed these ones were definitely worth a trip. If not for the donuts themselves, Dom’s will provide you an old school charm, vast selection, and crazy cheap prices—24 hrs a day to boot!

Dom Bakeries 1305 Washtenaw Ave Ypsilanti, MI 48197

It's Not Just Red or White: Malbec

Lizzy Freed  

After exploring Carménère, it’s only fitting that we look at its biggest South American competitor: Malbec.

Now it isn’t that these two wines are competitive. Rather, it’s the countries. Chile and Argentina are home to some of the best wines in the world, and they both know it. However, there is no denying that the Argentines really have mastered their Malbec.

Although I am focusing on the South American version of this varietal, a brief history will show that its roots go much deeper than just Mendoza.

A French agronomist named Miguel Pouget brought cuttings of this hearty grape to Argentina in 1868, as the local population was trying to better their wine production. The grape flourished—the altitude helped to fully develop the somewhat picky grape without over-ripening or rotting. It also added complexity at different elevations, which produced different flavors that could then be blended to produce unique, but still 100%, Malbec varietals (Hello, Mendoza!).

Malbec was originally used to blend with other varietals in the Bordeaux region of France, and infrequently left to its own accords. The blight of phylloxera certainly didn’t help its popularity, and few vineyards attempted to revamp their product in France. To make matters even worse, there was a horrible frost in 1956 that really halted its production. Growers then decided to switch to safer varietals like Cabernet Sauvignon. It is still produced in its raw, unblended form in Cahors, a town in Southwestern France, and many other wineries use it for blends.

So let’s talk more about these flavors. The drinking is where it really gets fun (unless of course you’re learning the history while sipping!). Malbec is usually described as having dark berry flavors, such as blackberries and currants. It has some spice as well: cinnamon, nutmeg, or black pepper. You can find some—in fact, you should seek some—that are a little earthier, with flavors like wet sand or dirt. Don’t knock it ‘til you try it.

It’s a great wine to sip on solo, but arguably better paired with grilled or spicy food, especially meats. The deep flavor and crisp acidity are nicely contrasted with a charcoal taste you’ll get with grilled pork. It’s also good with pasta dishes; I recommend trying a spicy tomato sauce with tortellini, as I like the strong wine to have a strong dish to stand up to. If you’re a cheese lover, Malbec washes down a hard manchego really well.

As far as prices go, Malbec is generally quite reasonable. It’s still growing in popularity, and thus isn’t as overpriced as some of the veteran varietals. As for recommendations, I would try anything from Argentina. If it’s from Mendoza, you shouldn’t be disappointed. I’ve been able to find some cheap, and quite tasty, Malbec at the local grocer. One I would buy again is the Cupcake brand: They do a wonderful job, and distribute all over the U.S.

If you are interested in finding it at a local retailer, take a look at their website.

Some of my white-wine-loving friends swear that they will only drink reds if it’s a Malbec. So, if you generally aren’t a red wine drinker, I say you take your palate by the reins and introduce it to something new.

Historical information:
Argentinian Malbec Wine: A Guide to the Grape's History and Unique Style
Malbec Wine Grapes' Flavor Character History

Cheese for Breakfast

Caitlin Miller  

Below are the first thoughts that run through my head each morning:

1. What a nice sleep…
2. How can I incorporate some cheese into this day, STAT

Which brings us to: breakfast cheese. Gross, you say? Nothing could be farther from the truth! Cheese is an important part of breakfast dishes around the world, a tradition that is tragically lacking in America. I admit, the thought of digging into a hefty cheese mountain first thing in the AM is not a pleasant prospect, even for me. But while all cheeses are equal, some breakfast cheeses are more equal than others – and the right cheese choice before noon will do wonders for the mind, body, and soul.

Like exercise, eating cheese gives you endorphins, and endorphins make you happy. So why start your day off at a five or six when it could be rocking at a ten? Infusing just a little cheese into your breakfast routine will do this for you. This is not hyperbole; it is fact. Think about the high you get when you eat some mozzarella for dinner, or grilled cheese or pizza for lunch – only masochists feel compelled to deprive themselves of the same rush before noon. Look, your body doesn’t understand the silly taboos associated with eating cheese in the morning. It’s just a piece of hardware wired to understand pleasure and deprivation. And when you deprive your body of cheese because “it’s just not something we usually eat in the morning,” your body won’t be vibrating at as high of a frequency for the rest of the day.

Need more reasons why you should wake up tomorrow morning jazzed about eating some cheese? College is all about working hard and staying humble. Cheese is a perfect way to start your day because it is the very embodiment of humility: it could headline a Broadway play, but instead chooses to work hard on the sidelines, popping in here and there to accent dishes as needed. To paraphrase a quote by Saint Augustine: “You plan a tower that will pierce the clouds? Lay first the foundation of humility [by eating cheese for breakfast].” By the transitive property of “you are what you eat,” consuming cheese at breakfast gives us the perfect opportunity to meditate on those qualities we too hope to exercise throughout the day.

As I mentioned earlier, an issue that does sometimes arise with breakfast cheese is the question of density. The answer is simple: keep it light. And I’m not talking about cream cheese, which is listed in the dictionary as a synonym of ‘meh,’ which is a synonym of boring. Cheese is the food of the people, but it is all about indulging the whimsy and classiness in all of us: so none of this déclassé, middlebrow bullshit – let’s get creative. Over break I had a delicious goat cheese and spinach omelet. Goat cheese, the cheese equivalent of a cumulous cloud, delivers a lot of flavor and is a great way to subtly pack the cheese into an early morning meal. Another great option is Brie – slice some Brie finely and eat with a chopped apple or pear, and take your tastebuds on a one-way trip to Flavortown. Or, if you’re feeling especially frisky, a fresh ricotta cheese with honey is light, inhumanly delicious, and, most importantly, filling enough to get you to lunch with a smile on your face.

In short, there are two types of people in the world: those that enjoy cheese with breakfast, and fascists. Just kidding! But in all seriousness, if you find yourself in that first category, you’re doing it right; and if not, it’s never too late to learn!

Extreme Makeover: Spicy Tuna Edition

Maddie LaKind  

It’s official. The infamous Midwest, mid-winter funk has cast a cloud over the city of Ann Arbor. With all of this snowy rain, cold slush, and oh so much gray I think its safe to say that the charm of that long-awaited and short-lived white Christmas is officially over. Fortunately, in the midst of such a miserable weather rut, there are sprinklings of new local restaurants that are adding a needed pop of sunshine to our dreary city climate.

The one place recently hovering on my foodie radar is Isalita, the follow up restaurant from the managers of the still ever-popular Mani Osteria. Situated right next door to its Italian counterpart, Isalita approaches food in a similar light to Mani but instead of Italian, shifts its focus to Mexican—a cuisine that has maintained marginal representation in Ann Arbor for years (I’m sorry, but Tios and Chipotle just don’t cut it for me). Focusing on small, but intensely flavorful plates for sharing, Isalita tackles the classics like nachos, tacos, and fried plantains, emphasizing excellent quality and flavor.

After having paid three visits to this charming establishment since my return from winter break, I am a newly converted fan. While I will admit that a number of their items could use improvement—bland tortilla soup, overly smooth/untextured guacamole, and one-noted tacos—the spicy tuna ceviche is a dish I haven’t been able to shake from my mind.

Composed of small pieces of raw fish marinated in citrus juice and other accompaniments, ceviche has garnered a reputation as one of the best ways to enjoy seafood in its absolute purest form. Given the love/hate status so commonly linked to raw fish, I know this dish will not appeal to all. However, for all you adamant anti-raw eaters out there, just listen.

Starting with a simple base of uber-fresh, diced briny tuna, the chef crafts this dish like a fine painting, adding layers upon layers of flavor until exceptionally balanced and complex. Chopped green mangos give the dish a tart, sweet flavor. Toasted coconut adds warmth and nuttiness. Pickled onions add a vinegary, acidic bite. Serrano chile adds heat and crunch. And finally, lime juice serves as the binder of the whole dish, adding that unparalleled tang and brightness of citrus.

On par with the tropical flavor profile is the symphony of textures on this plate. Starting on the fish front, the raw tuna steak is just unctuous enough, maintaining a nice firmness while still indulgently fatty. Tacking on the softness of the mango and pickled onion and the crunch of raw chile and toasted coconut, you couldn’t ask for a better mother load combination.

So if this so-called “winter” weather is leading you to the dark side, treat yourself to a night out and give Isalita a visit. Whether it’s the ceviche or any of their other notable dinner offerings/cocktails, you’ll instantly feel transported from this snowy, rainy hell and straight to a far away place filled with sunshine, palm trees, tequila, tortilla chips, warmth, and sun!

Isalita 341A E. Liberty St. Ann Arbor, MI 48104

It’s Not Just Red or White: Carménère

Lizzy Freed  

Every bottle of wine tells a story. It’s amazing to think that each one is unique, emitting its own experience and flavor. Though subtle, these differences form a special relationship between wine and drinker.

Wine has a rich history that goes as deep as its flavor. We all have a favorite wine (or three) for different reasons. I would like to introduce a close friend of mine, who goes by the name of Carménère. Although it is not my favorite wine to drink (though close), I do find it to have the most interesting history.

I won’t dive too far into the past, because it is a topic worthy of many more words, but let’s begin with the onset of the phylloxera louse, which devastated the vineyards of Europe in the 1870s. This nasty creature was inadvertently taken from America to Europe on the grape vines for experimental purposes: Europeans wanted to see if these American vines would flourish in their soil. Unbeknownst to them, the American vines were immune to this louse—European vines were not. Such is life! But, as my mother always says: when the going gets tough, the tough gets going! And that they did. Botanists discovered that they could take the European varietals (Vitis vinifera) and grow them on top of the American rootstock.

In all of this madness, this disaster, many vines and livelihoods were lost. Most varietals were saved, but some, including Carménère, were thought to be extinct.

Meanwhile, the wine industry was beginning to boom. Globalization, which hurt many during this period, was helping to spread the allure of viticulture.

Our South American gem this evening, Chile, has a thrilling wine history. Its shining glory is Carménère. Presumed gone forever by horticulturists around the globe, the wine world was shocked by a discovery made by French botanist Jean-Michel Boursiquot: Carménère was alive. The leaf shape is extremely similar to that of a Merlot plant, and so they had understandably misidentified it for years. The Chilean growers had unknowingly been aiding in the reunion of this special grape with the world.

Chile is a very isolated country, with the Pacific Ocean on one side and the Andes mountains on the other. This created a natural barrier from the horrors the rest of the world experienced with phylloxera.

Like Malbec to Argentina, Carménère quickly became an important part of Chile’s culture. They are understandably very proud of their discovery. Their wine industry has become increasingly competitive in the world market, partially thanks to this somewhat fickle grape.

Carménère is a lively wine. Seriously, that is the best way to describe it. It wakes up your taste buds with bright fruit flavors that just don’t exist in most wines. Its South American sister, Malbec, has this fruit-forward taste as well but in a sweeter and less exciting way. Carménère is often described as having plum, blackberry, and pepper flavors.

Another great thing about Carménère is the price, which is a common plus to buying Chilean wines. Though they are some of the most competitive in the market, they never break your bank. Some may say it’s because Chileans don’t know just how impressive the world thinks their wine is, but I think it says a lot about their culture. To me, it says, “we want everyone to enjoy our wine, and lots of it.”

I highly recommend Viña Concha y Toro’s version. It is always a safe way to go, as it comes by way of Chile’s biggest international distributor. So grab a glass and enjoy Carménère the way Chileans do: Bakán!