COMMUNITY
FOODIE
Ferndale Is for
Lovers ... of Food
By Adam Helfman
r
ebruary is the month of love, right?
So where in the "D" can we go out and
have a romantic meal? While I can find
romance at Hunter House in Birmingham,
I know most ladies would take excep-
tion with that. But I did find romance this
month ... in fashionable Ferndale. So,
let's eat!
If "youthful and hip" are your ideas of
romantic, I suggest you try Inyo Res-
taurant and Lounge. Inyo is an upscale
gourmet sushi place that, once you're in-
side, makes you feel like you're part of the
in-crowd. A sleek, modern decor belies
the old-school quality that many trendy
restaurants seem to lack nowadays.
Be adventurous and try Inyo's"chers
choice": the Omakase —"to trust" in
Japanese.The presentation alone is worth
everything and, after dining here, I now
trust Chef Kenny more than some people
I know. You must order this 10-course
dish 24 hours in advance.
If you want to excite your senses, I sug-
gest trying the signature Mango Lob-
ster.This dish is very colorful and tastes
delicious. If beef is in the cards, I suggest
the Beef Shabu Shabu; it's thinly sliced
beef with Asian vegetables — cooked
tableside — in a seaweed broth (it's an
order for two — very romantic). Also try
the Wasabi Filet, which is amazing; it's
a chargrilled filet mignon topped with
a honey teriyaki glaze and served with
Asian vegetables.
Inyo's selection of classic and specialty
sushi rolls is as good as anything you've
had in New York or L.A. (or Japan, I guess).
Ask if they have Toro when you're there;
it's a fatty tuna that melts in your mouth.
Another awesome Ferndale restaurant
that is really romantic is Assaggi Bistro.
The cuisine at Assaggi is a creative blend
from around the Mediterranean rim,
inspired by the best offerings of Italy,
France, Morocco, Spain, Greece and the
Middle East.
I suggest you start with the Antipasto
Plate, which comes with salami, olives,
assorted cheeses and toasted ciabatta
bread. Another worthy mention is the
Lentil Pancakes, which come with sher-
ried forest mushrooms with a Madeira
glaze and vegetable chips. And, although
I am not a big salad guy, I do recommend
the Heirloom Beet Salad, which comes
with candied walnuts and Maytag blue
cheese.
The main courses are all so good it
can get overwhelming, but a particular
favorite of mine is the Braised Veal Cheeks
in a succulent natural jus with Cambozola
gnocchi and glazed root vegetables. Also,
the Twice Cooked Moroccan Duck Legs
should not be missed. This dish has a
slightly sweet taste and was dynamite. It
comes with a dried fruit pistachio cous-
cous, sauteed spinach and a pomegran-
ate barbecue sauce.
It's not all about the meat, though,
because Assaggi's pastas are just as heav-
enly. A standout is the Butternut Squash
Ravioli, which comes served in a brown-
butter sauce with toasted walnuts and
fried sage. It's sweet and savory but not
too heavy, either. Their Maple-Mustard
Salmon is just as fantastic, with a unique
combination of shaved fennel and citrus
that really pops your taste buds.
Whether it's a first date or a romantic
reconnect, having an excuse to eat out
and try a restaurant is always fun. Won't
you be my Valentine? Mmmm
HWY'S RECAP:
Inyo Restaurant and Lounge,
22871 Woodward Ave., Ferndale;
(248) 543-9500.
Assaggi Bistro,
330 West Nine Mile Rd., Ferndale;
(248) 584-3499.
CULINARY QUICKSTEP
Crunchy Chicken Caesar Salad
I
t may sound fancy, but there's no need to skimp on style when it comes to serving salad
to the family. Quick, easy and tasty, this chicken Caeser variation will likely become a
"go-to" starter for you should the boss and his family come over for a meal.
Ingredients
4 boneless, skinless chicken breasts
1 tablespoon Dijon mustard
1 tablespoon low-fat mayonnaise
1/2 tsp. sea salt
1/2 tsp. pepper
1/2 cup crushed corn flakes
2 tablespoons olive oil
1 head romaine lettuce (torn into bits)
Caesar Dressing (non-dairy/parve):
2 cloves garlic
1 tsp. lemon juice
1/4 cup olive oil
3 tablespoons mayonnaise
1 tablespoon sugar
1 tablespoon parsley flakes
1 tablespoon chives (dried or fresh)
1/2 teaspoon dry or Dijon mustard
Directions
Preheat oven to 400 degrees. Combine mustard and
mayonnaise in a small bowl; set aside.
Place chicken between two sheets of plastic wrap or
in a freezer bag, and flatten to an even thickness using
a meat mallet. Sprinkle with salt and pepper; brush with
the mustard/mayo mixture.
Cover chicken with corn flake crumbs and place on
a lightly greased baking sheet. Drizzle each piece of
chicken with 1/2 tablespoon of oil.
Bake for five minutes on each side or until the chicken
is thoroughly cooked; let cool and then cut the chicken
into strips.
In a cruet, combine dressing ingredients and shake
vigorously.
IINGHAM
Serving Instructions
Combine chicken, lettuce and
dressing into a big bowl — toss
well. Enjoy. Swap out the chicken
for veggie chicken strips, which
typically come pre-seasoned,
and just throw into a skillet to
heat up.
— By Red Thread Staff
www.redthreadmagazine.com
DO YOU HAVE A RECIPE FOR US?
Got a culinary quickstep of your own to
share with us? Send it in; we'll publish it
and give you the byline, too.
248471290
THERESERVEBIRMINGI-EAM.CO,M
Email: editorial@redthreadmagazine.com
IJ TUMID I February 2011
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