Everyone's A Critic

Wednesday, March 13, 2013

"Buying cheese is an art." Pierre Androuet [Guide du Fromage]

Mimolette
Origin: Lille, France & The Netherlands
Cow Milk, Pasteurized
Aged 2 months to 2 years.

This cheese is fantastic. It is slightly salty with butterscotch and hazelnut nuances. It is firm-yet-buttery in texture. Mimolette pairs well with IPAs and Ales. It is also delicious with salami and red wine, particularly a bold cabernet sauvignon or pinot noir.

Parrano
Producer: Uniekaas
Origin: Holland, The Netherlands
Cow Milk, Pasteurized
Aged 5 months

This is a perfect balance of sweet, salt and cream. It is easy to shred, slice and melt thus making it a versatile cheese. Parrano's flavor complements Italian cuisine. It is delicious with Sopressata Peppata and Sopressata Abruzzese.

Manchego
Origin: Spain
Region: La Mancha
Sheep Milk, Pasteurized
Aged 3 months

This cheese is soft, nutty and grassy with a mild finish in comparison to the more aged Manchegos. This is delicious on its own or shaved onto an arugula salad.

Saint André Triple Crème
Origin: France
Region: Coutances, Normandy (traditionally crafted)
Cow Milk, Pasteurized

This cheese is SO good. It has a soft-buttery texture and a tangy edible rind. This intense "brie" has hints of mushroom and grass with sweet clover nuances. We like spreading this on a toasted baguette with a drizzle of extra virgin olive oil. It's also delicious served on crackers with Dalmatia Fig spread or Mitica spanish wild lavender honey.

Zingerman's Creamery

Manchester
Made in Michigan, USA
Dutch-belted Cow Milk, Pasteurized

Manchester cheese exhibits the seasonal changes of the Dutch-belted cow milk and its distinct flavors. The flavors range from an earthy nuance in the spring time to creaminess in the winter. This is a creamy and velvety cheese. Its delicious on its own.

Bridgewater
Made in Michigan, USA
Cow Milk, Pasteurized

Bridgewater cheese is so flavorful. This is one of my favorites. This is a super-rich double cream cheese with Tellicherry black peppercorns. The peppery notes complement its earthy and citrus nuances. Bridgewater is best with unflavored crackers. As it ages the peppery notes become more flavorful and works well sprinkled on salads and soups. I like pairing this with some thinly sliced prosciutto or jamon ibérico and a glass of Beau Vigne Juliet.

Point Reyes Original Blue
Origin: California
Cow Milk, raw
Aged minimum of 5 months

Point Reyes Original Blue won Best Cheese/Dairy product in 2011 by the National Association for the Specialty Food Trade, NASFT. It is all natural, made with raw milk and vegetarian (microbial) rennet. If you're looking for a Kosher-certified & gluten-free cheese, this is it. This cheese is sweet and creamy and is a mouthful of "blue" notes. I have only enjoyed this with red wine, but I can imagine the original blue complementing steak, salads, dips, and port very well.

Cypress Grove Humboldt Fog
Origin: California
Goat Milk, Pasteurized

This creamy cheese is rich in flavor of herb, floral, and citrus notes. The intensity and depth of flavors continue to develop with maturation. It pairs excellently with Ales, IPAs, Stouts, and Porters. Humboldt Fog also pairs well with sauvignon blanc, pinot grigio, zinfandel or pinot noir.

This cheese is delicious as a topping on roasted sweet potatoes with pecans, celery and dried cranberries (link to the recipe). It's an instant crowd-pleaser at Thanksgiving meals!

Kerrygold

Origin: Ireland

Cow Milk

Kilaree cheddar

Aged minimum 15 months

Vintage Dubliner

Aged 12 months

Kerrygold cheeses have notable distinctive creamy tastes. Kilaree is a firm, rich, and smooth cheese. Vintage Dubliner has the characteristics of a mature cheddar, the bite of an aged parmesan, and the nutty nuances of swiss. Both are excellent with Pillar's Caliente Salami.

Seaside
Origin: England
Cow Milk, Pasteurized
Aged for up to 15 months

There isn't much more literature on Seaside cheddar aside from what the labeling dictates. It is matured on the Ashley Chase Estate in England and made with vegetarian rennet. The cheese is delicious and doesn't need any further explanation.

P'tit Basque
Origin: Pyrenees Mountains, France
Sheep Milk, Pasteurized
Aged for 70 days

P'tit Basque was created and introduced in 1997 by Lactalis, a multi-national dairy product corporation in France. This cheese is very tasty. It has a mildly sweet and nutty note. This is delicious by itself or paired with anything tasty. This is one of my favorites.

Cotswold
Origin: Gloucester, England
Cow Milk, Pasteurized

If you love chives and garlic in your cheese, then this is a must-try! This is a very rich flavored cheese therefore enjoy sparingly.

Clockwise from 11: Sopressata Peppata, P'tit Basque, Pillar's Caliente, Mimolette, Sopressata Abruzzese, Parrano, (unknown in middle)

You can find these cheeses at: Whole Foods Market, Zingerman's Deli and Morgan & York in Ann Arbor.

The Macallan 12 - Single Malt Scotch

To me, there's nothing better than enjoying a scotch or bourbon while strategizing my next move of Carcassonne. My friend (Mark) and I shared this mini bottle of The Macallan 12. Immediately, after the first sip, I wished I had bought a fifth. It was so good and the word "good" doesn't even begin to describe it. After the initial sweetness (matured in Spanish sherry oak casks for a minimum of 12 years), the depth of flavors were overwhelming. It was such an amazing palate experience of vanilla, sweet toffee, dried fruits and wood smoke.

If you're a beginner scotch enthusiast like me, I would recommend The Macallan 12 as your "second tasting." Try The Glenlivet 12 first so that you can understand the peaty flavor profile, then try The Macallan 12. If you're courageous like I am, try Ardbeg Uigeadail and only if you can get a mini bottle or a friend is offering you a taste. It'll be a waste of excellent scotch if you buy a fifth and don't enjoy it. Ardbeg Uigeadail is delicious and truly for those who enjoy its intense peaty notes. It has such a beautiful balance of sweet, spicy and deep smoky flavors.

$54
Overall: 96 (Excellent - A Must Try!)

Friday, March 8, 2013

Noble Fish - Clawson, Michigan

Noble Fish
45 E. 14 Mile Rd., Clawson
248.585.2314

Grocery Hours:
Mon - Sat: 10am-8pm
Sun: 11am-7:30pm
Sushi Restaurant Hours:
Mon - Fri: 11am-2:30pm & 4:30pm-7:30pm
Sat: 11am-2:30pm & 3:30pm-7:30pm
Sun: 11:30am-2:30pm & 3:30pm-7pm

In my opinion, there is NOT a better SUSHI restaurant in the state of Michigan.  Noble Fish is a Japanese grocery store and Sushi Restaurant. Seating is limited to 6 tables and we have never had the opportunity to dine-in.  They sell packaged sushi rolls and sashimi. Everything is fresh and delicious.  We have never been disappointed. You can also buy sashimi grade fish that you can slice at home.

It's worth the commute, it takes us 90 minutes round-trip. You can make a day-trip out of it: lunch at Noble Fish and then spend the day shopping at Somerset Mall in Troy. The next best sushi restaurant is Sadako in Ann Arbor. You won't be disappointed, Noble Fish is a must try!

Quality of Food: 95
Quality of Service: 100
Value: 100
Atmosphere: 87 ( limited seating in the sushi restaurant)
Overall: 95 (Excellent - A Must Try!)

Freshly Packed Sushi Rolls- Must consume within 24 hours =)

Fresh Sashimi: Salmon, Tuna, Yellowtail, Squid, Octopus, Clams etc.

Pork Gyoza (dumpling) & California Roll

Dine-in Option: Seating is limited (6 tables).

Sashimi Grade: Squid, Octopus, Yellowtail & Clam

Wednesday, March 6, 2013

Zingerman's - Ann Arbor, Michigan

Zingerman's Delicatessen
422 Detroit St, Kerrytown - A2
Zingerman's Facebook

Open Everyday 7am-10pm
734.663.3354

What is Zingerman's?

We were introduced to Zingerman's Deli by my wife's colleague, Dorothy. That was many years ago, since then we have been regulars. When Dorothy was teaching in the UK, she would fly back for a weekend just to eat at Zingerman's. At first I thought she was insane, but now knowing how amazing this place is I would do the same.

This is a foodie's paradise. They have 71 different sandwiches: corned beef, chicken, turkey, pork, beef, pastrami, fish and 10 are vegetarian. They have authentic jewish foods: Matzo ball soup, baked potato Knish, potato Latke, noodle Kugel and blintz. They make their own cheeses and gelato at Zingerman's Creamery. They roast their own coffee beans at Zingerman's Coffee Company. They bake their breads and pastries fresh daily at Zingerman's Bakehouse. If you want really good American Food visit Zingerman's Roadhouse. The chef, Alex Young is 5-time James Beard nominated Best Chef in the Great Lakes region, winning the title in 2011. You can have food catered by Zingerman's for graduation, weddings, and business meetings. They have seminars and adult baking classes.

Everything is so delicious. #00 D-$ Cuban Conundrum (Pork) and TNT Cowboy Reuben (BBQ beef brisket) are my favorite sandwiches. Don't just let my words persuade you, take a look at the pictures below, browse their websites and if you don't like traveling you can always do a mail order - Yes! Zingerman's will ship the goodies to you.

I hope you stop by soon, who knows maybe you'll see me there too!
Quality of Food: 97
Quality of Service:100
Value: 98
Atmosphere: 100
Overall: 98 (Excellent - A Must Try!)

Get your Coffee, Pastries, Gelato, Chocolates here.

Everything CHOCOLATE!

Free Samples, Just ASK!!!

Jams, Preserves, Honey (Sage Honey), Coffee from Zingerman's Coffee Co., etc...

Sardines, Razor Clams, Tuna, Mackerel, Anchovies, etc (Use Sardines and Anchovies in Bigoli Pasta recipe)

Custom Smoked Salmon and Fish from Durham's Tracklements and Smokery

Baked Fresh Daily from Zingerman's Bakehouse

Massive Selection of Olive Oils and Balsamic Vinegars

Free Samples, Just Ask! (Anything in the store!)

Jamón ibérico is amazing! Make sure you get an ounce or two!

I love their Lemon Scone - buttery and flaky, YUM!

Mediterranean Experience (Small)

Our NEW favorite: #84, Benno's Birdie, Amish breast chicken, Ligurian Pesto, Oven-dried Tomatoes, fresh handmade mozzarella on grilled rustic Italian bread! YUMMY....

#46 Stan's Canadian Hotfoot (bottom-left) and #51 Bob & Roz's Fiesta (top-middle)

Saturday, March 2, 2013

Ashley's - Ann Arbor, Michigan

Ashley's has been part of downtown Ann Arbor since 1983. It was featured in Draft Magazine as one of the top 100 best beer bars in America.  Ashley's is about a five minute walk from The Diag (University of Michigan). This pub features 72 beers on tap and three casks pour- from michigan microbrews to national & international craft ales and lagers. They also have an impressive collection of scotch and bourbon whiskies, which you can enjoy in "flights."

To me, Ashley's is a lot like my freshmen year at Michigan State - ridiculous memories and great friends. I can't pinpoint whether it's the beer, the Stilton fries, or the intellectual bonding during pub trivia (Mondays at 7pm) that brings depth to friendships. Which ever it is, Ashley's will forever be a memorable place in A2 for me.

Located:
338 S. State A2
734.996.9191

Hours:
Monday thru Saturday 11:30-2am
Sunday 12-12am

Quality of Food: 86
Quality of Service: 80
Value: 86
Atmosphere: 86
Overall: 84 (Average)
**If I rated on just the varieties of beer: 94 (Excellent - A Must Try!) and I would just go for the 72 beers on tap. Eating is optional!