Stories /

On the Menu: I Cook Michigan



July 19, 2011


Steven Grostick 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 Duck Pâté with Caraway–Onion Jam on Baguette Pairings: Manhattans with Michigan Cherry–Infused Zeppelin Bend Whiskey; North Peak Brewing Co. Majestic Wheat Ale Dinner Sausages > Toscano Salami with Olive Oil and Pickled Red Onions; Duck Ham with Truffle Oil and Cracked Pepper; and Hunter’s Sausage with Michigan Sweet Corn Chutney Pairing: L. Mawby Blanc de Noir NV Pickled Michigan Spring Beets with Butter Lettuce, Tassier’s Sugar Bush Maple–Orange Vinaigrette, and Zingerman’s Goat Cheese Croquette Pairing: Chateau Chantal Pinot Blanc 2010 Great Frickin’ Chicken > Roasted Breast and Ballotine Thigh with Long’s Farm Asparagus, Buttered Radishes, Grilled Onions, and Pan Jus Pairing: Black Star Farms Arcturos Sur Lie Chardonnay 2008 Porchetta > Housemade Kielbasa and Smoked Bacon–Wrapped Wordhouse Farms Pork Tenderloin with Spring Peas and Ham, Michigan Chanterelles, Posen Potato Dumplings, and Mustard Sauce Pairing: Chateau Chantal Pinot Noir 2008 Farm-Picked Strawberry and Rhubarb Pie and Ray’s Vanilla Bean Ice Cream Milkshake with Salted Caramel and Michigan Whiskey–Soaked Cherries Pairing: Black Star Farms Sirius Maple Apple Wine