Street Eatzz Detroit Greektown Seasoning captures the wonderful flavor of our historic district on Monroe Avenue. Since 1920 Greektown has been filled with restaurants, coffee houses, boutiques, and bakeries.
Detroit Greektown Seasoning is available online.
Mix it with olive oil and vinegar for an authentic Greek salad dressing. It is delicious added to roasted Greek potatoes with lemon.
Use it with slow roasted leg of lamb, braised in garlic and lemon to create a luscious sauce. Have you tried my lamb burger with feta recipe? Mix it right into the ground lamb.
Add it to Greek style green beans with tomato and stew until the beans are meltingly tender.
You can find many dishes like the ones I just mentioned at the well-known restaurants along Monroe Avenue in Greektown including The Golden Fleece, New Parthenon, and Pegasus Taverna.
Oh! And don’t miss the parade down historic Monroe Avenue to celebrate Greek Independence Day held every year in the spring.
I attended BlogHerFood16 last weekend. It was a very informative conference, and I’ll post about all I learned next. But first, here’s my restaurant review of Iron Works BBQ, Austin TX.
I definitely wanted to taste Texas BBQ when I got to Austin. And just a few blocks from the Hilton hotel stands Iron Works BBQ, offering “Official Texas BBQ.”
The history of Iron Works BBQ can be found here. It’s the story of a German ironworker looking for a better life for his family in America.
When you walk into Iron Works BBQ, you are immediately struck by its charm, not to mention all of the yummy items on their chalkboard menu.
Choosing your beverage includes plunging your arm into an ice bath. It’s worth the chill. They have two coolers with a very nice assortment of beer and soda.
I opted for the BBQ beef brisket plate with a side of cole slaw and creamed corn.
Yianni chose a slab of BBQ pork ribs and potato salad. We were not disappointed! Iron Works BBQ is absolutely delicious. And it’s no wonder Jay Leno, and Leonardo DiCaprio are a couple of its biggest fans. When you visit Austin, put it on your “must-have” BBQ list.
My dear friend, Chef Larissa Florica Popa recently held a pop up event at The Menagerie Kitchen in the Indian Hill District of Pontiac Michigan. The Chef and this event were featured on Fox Detroit TV.
Chef Larissa was raised in a Romanian, Hungarian and German household and Eastern European cooking is organic and purely natural to her extremely sophisticated palate. She is a graduate of Schoolcraft College Culinary Arts program. She also studied the art of whole hog butchery and charcuterie in France.
The evening began with a crispy pig ear salad with warm vinaigrette, local greens, and poached quail egg. Next came a charcuterie board trio of pigface rillette, whipped lardo or “pig butter”, and pate with assorted pickles and mustard. This amazing charcuterie board was my favorite course, and it was absolutely decadent and delicious. Chef Larissa’s amazing house made and house cured meats, butcher boards and ploughman’s plates can also be consumed at The Republic Tavern in Detroit.
Before our main course we cleansed our palates with Linden flower granita. The Chef’s flavorful main course was crispy porchetta, scape pesto, stuffed sausage, and mushroom sauce. Scapes are the soft, lime-green-colored stems and unopened flower buds of garlic.
Dessert was an apple hand pie with pork frosting and bacon jam. I could have gone for a few more of those!
Stuffed to the gills and extremely content with this wonderful, whole hog, nose to tail banquet, we had to snap a photo with our amazing Chef at the end of the evening. Brava my friend! Brava!
Recently we dined at a nearby restaurant that we’ve never been to before called Ocean Prime.
To start, I ordered the Lobster Bisque topped with a sweet corn fritter. If you like lobster bisque you will like theirs.
John loves a good Caesar Salad. He ordered one with crisp romaine lettuce, Parmesan garlic dressing and brioche croutons. He asked for extra and they didn’t skimp on the anchovies.
For my main course I had Alaska Halibut with lobster gnocchi, spring peas and lemon jus. It was very tasty.
John opted for the Sea Scallops with Parmesan risotto, English peas in a citrus Vinaigrette. It was delicious.
The service was good. The room was beautifully appointed. We will definitely dine there again. Here’s their menu.