On the Menu: I Cook Michigan

by jbfauthor on July 19, 2011

As the former executive chef of Michigan’s Five Lakes Grill, Steven Grostick trained under renowned chef and JBF Award nominee Brian Polcyn for 11 years before taking over the kitchen at Toasted Oak Grill & Market. To showcase his beloved home state, Grostick has designed an elegant yet imaginative menu that incorporates Michigan ingredients into every course. Check out the menu below (Coney dogs!), then click here to make a reservation for a taste of the Great Lakes State. Hors d’Oeuvre Black Star Farms Riesling–Steamed and House-Smoked Trout Rillettes with Flatbread Crackers Michigan’s Famous Coney Dogs with Bad Axe Venison Coney Sauce Faygo Root Beer–Braised Short Ribs Liver and Onions > Tim’s Farmhouse Chicken Liver and

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