The 2020 James Beard Foundation semi-finalists were announced today. A heartfelt congratulations to our beloved Chef Andy Hollyday and Pastry Chef Lena Sareini on their respective Best Chef Great Lakes and Rising Star nods!

And of course, congrats to all our other friends in southeast Michigan for another impressive showing: Sister Pie, Mabel Gray, Marrow, The Sugar House, ima, Miss Kim, Zingerman’s Roadhouse, Saffron de Twah, and the Eid family. It’s an honor and a delight to a part of this evolving food and dining scene with you all.

Every so often, especially around the holiday season, we like to share a recipe or two that you can use at your own table. With Thanksgiving fast approaching, we thought we’d offer up a Brussels sprouts dish.

Ingredients (serves ~4)

• 1 lb Brussels sprouts
• 1/4 cup, plus another 1/2 cup extra virgin olive oil
• 1/2 cup toasted walnuts, roughly chopped
• 1/4 lb crumbled blue cheese (go see our pals at Mongers Provisions for some great ones)
• 1/4 cup cider vinegar
• 1 shallot, minced
• 1 garlic clove, minced
• 1 Tbsp whole grain mustard
• 1 Tbsp honey
• Salt and pepper, to taste

Directions

Preheat oven to 400 F. Coat a baking sheet with the quarter cup of olive oil. Place the sprouts cut side down in an even layer. Place in the oven and roast for about 30-45 minutes. Check every fifteen minutes. Be sure the cut sides are golden brown and the sprouts are just tender. 

While sprouts are roasting, mix together the vinegar, shallot, garlic, mustard, honey and remaining half cup of oil. Season the vinaigrette with salt and pepper and set aside. When the sprouts are done roasting, place them in a large mixing bowl with the walnuts and blue cheese. Season with salt and pepper and dress with as much of the vinaigrette as you like. Reserve any remaining vinaigrette for another use.

This recipe lends itself to modification, so feel free to play around by substituting different nuts, cheeses, or vinaigrettes. Add a seasonal fruit to change things up. Sliced apples or pears, sliced dates, or dried figs all work well here.

For other Thanksgiving recipes, check some of our past posts.

While Ashes & Diamonds is a relatively new producer, owner Kashy Khaledi is a familiar face in Napa. His parents own the acclaimed estate Darioush, and after a successful career away from wine, Kashy has returned home with his own project.

Collaborating with legendary winemakers like Dan Petroski (Larkmead, Massican), Diana Snowden Seysses (Snowden, Dujac), and Steve Matthiasson (Matthiasson, Stags Leap), he has put forth an array of classic Napa cabs, Bordeaux blends, and creative reds that have immediately garnered critical and commercial success.

We’ve proudly served their “Grand Vin” in the past, so we’re ecstatic to bring Kashy Khaledi to Selden for a five-course pairing dinner. Among the wines we’ll serve in his company is the Ashes & Diamonds Atlas Peak cabernet, essentially their tete de cuvée, which will debut in Michigan at the event.

Wednesday, November 13
6:30pm
$200/person, which includes tax and gratuity

BUY TICKETS

(When reserving seats, please choose the number of guests, then scroll down to the red “Napa Dinner” button to make your reservation.)

Chef Andy’s been looking forward to working with some more luxurious proteins for this dinner and has drafted the menu in advance:

Lobster Salad
Beet, avocado, fennel, citrus

Black Bass
Mushroom broth, freekeh, brown butter

Duck Confit
Brandied figs, chestnut purée

Lamb Loin
Parmesan risotto, au poivre

Yogurt Panna cotta
Pomegranate, meringue

Please note that we’re always happy to accommodate any dietary restrictions and allergies. Please just kindly let us know in advance. Tickets are first come, first served, and are available online only.

Specialization can be an indicator of a wine importer’s commitment to presenting a thoughtful selection. In Patrick Allen’s case, that specialty is southern France. After moving there in 2002, he developed a rich portfolio of French wines from producers that span the underappreciated to the truly legendary.

Allen will join us for a dinner that will take guests all across southern France. From crisp coastal whites to bold, old vine reds to the classic dessert wines from Rivesaltes, he’ll teach us about these venerable French producers, from the underappreciated old-vine reds of Clos del Rey to the now legendary Provencal wine from Domaine de Trevallon.

Date: Thursday, October 24, 2019
Time: 6:30pm
Cost: $95/person, which includes tax and gratuity
What: 5 course dinner with 5 wines

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(Please be sure to select the red “Wine Dinner” button rather than a dining room seat when making your reservation. Tickets are non-refundable and are only available online.)

Psst…

We’re also hosting a sherry dinner with esteemed producer Valdespino on Wednesday, October 30th. Read more and buy tickets here.

“If I had a thousand sons, the first humane principle I would teach them should be, to forswear thin potations and to addict themselves to sack!”

When Shakespeare penned Falstaff’s words in Henry IV, sack was a synonym for one of Spain’s great wine traditions: sherry. While many of us grew up thinking of sherry merely as sweet wine collecting dust in the back of the pantry, most sherry is dry and uniquely suited to food.

So we’re delighted to host a sherry dinner featuring the sherries of renowned, centuries-old producer Valdespino.

Jamie Gil, export director for Valdespino, will be on hand to walk us through the wines and the unique terroir of the region. Having recently been to the heart of sherry country, Chef Andy will no doubt draw on some classic Andalusian flavors, but he’ll look to present some other cuisines as well. It promises to be an exceptionally fun and educational evening.

Date: Wednesday, October 30, 2019
Time: 6:30pm
Cost: $95/person, which includes tax and gratuity
What: 5 course dinner with 6 sherries

BUY TICKETS

(Please be sure to select the red “Sherry Dinner” button rather than a dining room seat when making your reservation. Tickets are non-refundable and are only available online.)

For more information about sherry (and an old cocktail recipe of ours featuring sherry), check out one of our old blog posts.

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