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JOIE
DE
EVE

Ann Arbor restaurateur Eve Aronoff

adds author to her list of pedigrees —

and offers Platinum a preview of her

hot-off-the-press cookbook.

PRODUCED BY LYNNE KONSTANTIN

WRITTEN BY ROBIN SCHWARTZ

PHOTOGRAPHY BY

MARK THOMAS, BOB HAZEN AND ARMANDO RIOS

S

Clockwise from top: Aronoff prepares for dinner at her Ann Arbor restaurant. The
Jamtini combines premium vodka and Aronoff's mother's homemade jam. The
chef's new collection of recipes and musings was celebrated at a recent book-
launch party at Eve; pick up a copy of the book — and meet the author — at a
booksigning 7 p.m. Jan. 25 at Borders in Birmingham (248-203-0005).

ome of the first snowflakes of the season flurried
through the air in Ann Arbor's historic Kerrytown
on a bitter cold night, but dozens of foodies had
no trouble shaking off the chill. They ducked
into the warmth of Eve, the restaurant, where the
crowd buzzed with excitement; more than 140 guests sipped
wine and savored mouth-watering dishes prepared by the
restaurant's owner and chef, Eve Aronoff, while they anxiously
awaited their turn to pore over the pages of her just-published
cookbook, eve: Contemporary Cuisine Methode Traditionnelle
($35; Huron River Press), gorgeously styled by Loretta
Gorman and photographed by Mark Thomas and Bob Hazen.
Plates filled with samples of the restaurant's signature
dishes — including smoked salmon tartar with lemon-
scented mayonnaise, roasted sweet potatoes and slow-cooked
Moroccan chicken wrapped in phyllo dough — were devoured
in minutes, while revelers used chunks of bread to sop up Eve's
puree of curry, roast pumpkin, sweet potato and apple. Best of
all, the recipes for everything served can be found in the cook-
book, along with hundreds more. Since she opened her restau-
rant just over three years ago, Aronoff says, she and her staff
have painstakingly developed the recipes she serves — almost
all of which are published in the book. "We were extremely
dedicated to our recipe testing. I think we made the curried
cream literally 25 times to get it exactly the way it's supposed
to be," explains Aronoff. "I've always been open about sharing
recipes. I just think it's a good feeling. The fact that people are

platinffill • JANUARY 2007 •

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