Restaurant Review – Beaver Creek Tackle & Beer Co.

Vita and I have both been pretty busy lately, so we haven’t been cooking together as we normally do. So, last night as she was post call, I took her out to Beaver Creek Tackle & Beer Co.

Beaver Creek has been my Westland hangout since I moved there in 2006. I used to stop in every Friday night after Crain’s Detroit Business was put to bed and I’d order myself a pint and something to eat. They do everything well at Beaver Creek, whether it’s a steak, their drunk buck dip or their amazing venison chili. But my regular meal, is what you see above, the Roadkill Grill.

No, it’s not roadkill, it’s a game platter. The kabobs are pieces of venison flanked by bacon, onion and mushroom. You also get a quail breast and some boar sausage alongside a mess of hunter’s gravy, wild rice and fresh corn. If you enjoy game food, as I do, it’s absolute perfection and will definitely fill you up. Even though it always stuffs me, I end up getting venison chili, just because I’ve never had it better anywhere else.

The restaurant itself is laid out like a hunting lodge, has lots of big screen televisions, animal trophies and fish lining the walls. It’s comfortable and feels like a lot of the bars and lodges you’ll find in northern Michigan, with big cathedral ceilings, rustic pine furniture, pool tables and stone fireplaces.
It also has a great outdoor garden terrace area that’s open during the warmer months.

But what makes Beaver Creek such a great experience is the staff. The restaurant is incredibly well run. A manager always, without fail, comes out to ask how your meal is and if ANYTHING is unsatisfactory, they are always quick to rectify it. I’ve NEVER had a bad meal here, and never felt like I wasn’t getting the service I deserved. Entrees range from $9.95 to about $17, but you can get a buffalo loaf sandwich, burger or big salad for $6.99 and up.

Portions are big, the beer selection is fantastic and the chefs know their stuff. If you’re ever in the Westland or Canton area, I’d highly recommend it. It’s part of a group of independent restaurants that includes the Deadwood Bar and Grill, Camp Ticondaroga, The Moose Preserve and The Iroquois Club.

Easily a 5 out of 5 for me. Very good food, very consistent quality.

Food in Beauty

So, I accidentally posted a photo of myself for my Wingless Buffalo Bleu Pizza on Food Buzz yesterday. And, unfortunately, one of you caught it before I noticed the mistake.

For the sake of owning up, this photo was taken when I was spending a Saturday evening with my wife and my sister-in-law Jenna. Now, I’ve never been shy about trying things, but when Jenna and Vita tried to get me to put on a “detoxifying mask” from LUSH (makers of fresh handmade cosmetics), I was admittedly adverse to the idea.

After Jenna forced me into it, I started smelling a lot of things I recognized. Here’s all the natural goodies that go into this crazy little mask. I’m not positive as to which mask this was exactly, but I believe it was this one.

Kaolin, Talc, Lime Juice, Sageleaf Water, Rosemary Leaf Water, Juniparis Fruit Extract, Eggs, Honey, Glycerin, Fennel, Sweet Almond Shell Powder, Parsley, Coriander, Tumaric Root Powder, Clove Flower Extracts, Ginger Root Oil and a whole bunch of other natural crap.

Basically, I thought it smelled like an oversweetened cup of English Breakfast tea. I felt no special effects from this expensive blend of herbs, spices and oils, but Vita and Jenna both raved about it. I’m sure I was glowing.

But what it did do, was leave me curious as to just how often food stuffs are being used in beauty and health products. Since organic and all natural are fast becoming the rage, it’s something I’ll try and keep my eye on.

If you want to see more funny pictures of me, my sister in-law and my wife in all our LUSH glory, visit this Flickr set.

Let the commenting begin.

Let’s talk olives and obsessions

If you’re a semi-regular reader of my blog, you no doubt have figured out that olives are truly my favorite ingredient. They’re my guilty pleasure, and something I’d sorely miss if I didn’t have access to them.

According to Greek mythology the Olive tree was Athena’s gift to the people of Attica and it won her patronage of the city of Athens over Poseidon. And if it was, thanks be to Athena – because in my opinion, there is no more perfect food. I love the texture, the complexity, its versatility in a variety of cooking and packing styles, its saltiness, the variety of colors and its ability to totally transform a bland dish into a powerhouse of flavor.

My favorite kinds of Olives are Greek or or the young Italian variety. I find olives grown, cultivated and fermented in these climates to be the most flavorful and that they offer the best consistency for cooking in pastas and eating with antipasto.

I value Kalamata Olives for their saltiness and frequently add them to spicy pastas in lieu of salt or anchovy paste. I also tend to pop small handfuls into my mouth when i pass by the refrigerator (don’t tell Vita!).

Since Vita and I have been talking about one last really great trip before she starts her surgical residency, we’re leaning heavily towards Greece. I think with the availability of fantastic bread, tangy feta cheese, olives and a Mediterranean breeze, I may never come home.

So, with all those thoughts of olives and Greece running through my brain this morning, I made a very simple Greek salad for lunch. I won’t bother posting the recipe, as I’m sure my version is nothing to write home about. But I am curious my dear readers… what food items do you go absolutely crazy for? I plan on compiling some of your thoughts and doing a post at the beginning of October “foodie triggers,” which I’ll explain later. If you want to be included, post a comment and I’ll follow up with you through your blogs or e-mail and give you four or five quick interview questions. They’ll be painless and fun – I promise!

On Antipasto

Antipasto means “before the meal” and is the traditional first course of a formal Italian meal. Fortunately and unfortunately, I often can make Antipasto a full meal if I’m going for something lite on the palate.

Traditional antipasto includes cured meats, marinated vegetables, olives, pepperoni (marinated small peppers, not to be confused with the sausage, pepperoni), and various cheeses, such as provolone or fresh mozzarella. I always toss a little extra virgin olive oil over mine and have gotten in the habit of really indulging in it over the cured meats.

I’ll be back to regular posting tonight. Absolute promise guys. Sorry for the absence. Life got in the way ;).

Preview – Food at the Detroit Belle Isle Grand Prix

Hi gang. Sorry for the lack of communication this weekend. Vita and I have had a very busy weekend, spending time with family, but I should have a very interesting and very cool post coming from The Detroit Belle Isle Grand Prix.

I’ll be there for work and pleasure purposes and am looking forward to seeing what sorts of food stuff will be both in the grandstand area and in the press trailer.

Check back later for more updates. Hope you’re all enjoying the food and family aspects of the holiday weekend. Back to regular blogging on Monday!