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Preview: lunch @ everyday cook

lunch @ everyday cook

see what's cooking at everyday cook

Updated: 2014-10-03T03:29:02.509-04:00


It was a great run...


To All Our Lunch Friends:

We are very sad to announce that Lunch at Everyday Cook served its last amazing dish on Saturday, June 21st. The silver lining is that Everyday Wines will continue to go strong, providing you with the best wines from around the world at the best value.

The decision to close Everyday Cook was an immensely difficult one, and it was a decision we held off making as long as possible. The reason we stuck it out as long as we did is our complete and total belief in what our world-class chefs were creating on a daily basis -- a celebration of food unlike anything else available in Michigan.

So, first and foremost, we want to thank our executive chef, Brendan McCall, whose talent, creativity, and passion are going to take him a very long way. Not only was he the heartbeat behind the food at our lunches and private events, he also brought the rest of the amazing kitchen talent together. Chef Chewy Lebnick was the first person Brendan brought on board, and anyone who's been lucky enough to attend one of Chewy's classes or taste his cooking knows that he brought nothing short of a serious commitment to excellence.

Brendan then brought Chef Jay Haamen officially into the fold. Man, talk about an embarrassment of riches. Jay made it three unparalleled chefs under one roof. But what's even more impressive is that Jay's remarkable talent and genuine decency extend well beyond the kitchen. And Brendan also brought us our chef-in-training, Aaron Lindell, whose growth over the last year has been a blast to watch.

We also want to thank Erin Zitka, who managed, oversaw, and coordinated the majority of our private events. Working with the chefs, Erin delivered dinners and parties that many guests from around the world described as on par with the finest they'd ever attended.

Additional thanks to Theo Katzman -- cashier, retail clerk, and busboy extraordinaire who also brought us Jake Merkin, Mike Shea, and Gary Prince; all recent graduates or current students in U of M's music department who've brought an energy to the space that enriched us all.

The final thanks goes to all our customers who became more like family, from the nonprofits we worked closely with to all the people who fought for us and supported us. There are way too many to name, but we'd be remiss if we didn't tip a hat and raise a glass to T.R. Durham.

So, keep an eye on this site and on the Everyday Cook space. We have a couple balls in the air, and we'll see what shakes out.

From Your Friends at Everyday Wines

Saturday, June 21


Last day, people, so let's do some eating...

White Bean & Bacon Soup $6.50
Cup $4.50

Crispy Soft Shell Crab & Sofrito Salad $18

Pan Seared Rainbow Runner with Honeyed Eggplant & Mint Basil Pesto $17

Chicken & Chorizo Paella with Peas & Roasted Red Peppers $15

Cold Poached Squid & Mussel Salad with Fresh Herbs & Mixed Greens $13

Pork Tenderloin with Quince Aioli & Orange Asparagus Salad $15

Warm Zucchini-Red Onion-Tomato Salad with Toast Points & Parsley Aioli $12

Maple Pecan Pie $6

St. James Almond Tart $6

Friday, June 20


Vietnamese Beef Pho $6.50
Cup $4.50

Pan Roasted Rainbow Runner with Potatoes, Lemon, & Brown Butter Curry Sauce $17

Panko Fried Soft Shell Crab with Carrot-Citrus Salad & Chili Garlic Sauce $18

Szechuan Peppercorn Crusted Pork Tenderloin with Raw Summer Squash Salad & Ginger-Soy Vinaigrette $15

Eggplant-Red Onion-Mushroom Curry over Basmati Rice $12

Key Lime Pie with Vanilla Bean Whipped Cream $6

June 19, 2008


Five Spiced Duck Pho with Rice Noodles $6.50
Cup $4.50

Pork Tenderloin and Sesame Coated Asparagus & Shiitakes with Spicy Mustard-Soy Sauce $15

Shrimp & Pork Cakes with Savory Mango Herb Salad $15

Pan Roasted Duck with Rice Noodle-Fresh Herb-Citrus Salad $16

Eggplant and Peas in Red Coconut Curry & Basmati Rice $13

Coconut Pecan Pie with Lime Whipped Cream $6

June 18, 2008


Coconut-Ginger-Tomato Soup $6.50
Cup $4.50

Creole Mussels with Sweet Corn, Potatoes, & Chorizo $15

BBQ Braised Beef Brisket with Fried Plantains and Radish-Citrus Salad $15

Pan Roasted Med. Rare Duck Breast over Sweet Corn with Peach-Jalapeño Salsa $16

Sauteed Shiitakes & Peas with Spicy Chili Sauce over Coconut Basmati Rice $12

Coconut Pecan Pie with Lime Zest Whipped Cream $6

Tuesday, June 17


Fresh Herb-Tomato-Pork Soup $6.50
Cup $4.50

Creole Mussels with Corn, Potatoes, and Chorizo $15

Poached Squid Salad with Tomatoes, Basil, & Lemon Pepper Vinaigrette $15

Pork Tenderloin with Pan Roasted Potatoes, Peas, Asparagus, & Red Peppers $14

Fresh Herb & Mustard Gnocchi with Zucchini and Yellow Crookneck Squash $13

Wine Poached Peaches with Pecan Macaroons & Vanilla Ice Cream $6

Monday, June 16


Lunch Tuesday - Saturday. See you tomorrow.

Saturday, June 14


Applewood Bacon, Mint, & Split Pea Soup $6.50
Cup $4.50

Pan Roasted Hawaiian Sea Bass with Honeyed Eggplant Caponata $18

Medium Rare Flank Steak over Summer Vegetable Ragout with Lemon Oregano Butter $15

Cumin Rubbed Pork Tenderloin over Tomato-Caper Potato Salad $15

Shiitake Mushroom Bolognese over Gemelli Pasta $12

Lemon Bars on Brown Butter Shortbread $5

Friday, June 13


Applewood Smoked Bacon, Mint, and Split Pea Soup $6.50

Medium Rare Flank Steak Over Zucchini and Yellow Squash Salad with Lemon Oregano Butter $15

Pork Tenderloin with Smokey Cream Corn Pudding $15

Pan Roasted Hawaiian Sea Bass with Lemon Tomato Potato Salad and Saffron Broth $18

Yellow Crookneck Squash-Zucchini-Tomato Ragout with Shaved Ricotta Salata $13

Sauteed Peaches with Lemon Pound Cake $5

Thursday, June 12


Pureed Orange and Lentil Soup $6.50

Crisp Herb Braised Duck Leg with Seared Shiitake Mushrooms and Asparagus $16.50

Medium Rare Flank Steak with Michigan Sweet Corn and Potatoes $16

Shrimp and Toast with Grape Tomatoes and Shallots $14

Squash and Cannellini Bean Bolognese with Gemelli Pasta $12

Fresh Key Lime Curd Tartlet $6.50

Wednesday, June 11


Carot, Ginger & Orange Lentil Soup $6.50

Spicey Red Curry Squid with Coconut Milk, Crispy Potatoes & Scallions $15.00

Fresh Herb & Lime Steamed Mussels with Smokey Tomato Rice$14.00

Med. Rare Pepper Rubbed Flank Steak with Michigan Sweet Corn & Chili-Lime Butter $15.00

Fried Egg & Toast with Smokey Tomato Rice $12.50

Fresh Lime Cream Tart $6.50

Tuesday, June 10


Spicy Coconut Milk Corn Chowder $6.50

Cumin & Cinnamon Spiced Duck Breast with Mango, Pineapple, Mint, and Jalapeno-Citrus Sauce $17

Allspice, Black Pepper, Lime Juice, and Parsley Marinated Squid with Mango-Coconut Rice $15

Honeyed Eggplant with Minted Couscous $13

Coconut and Red Curry Mussels with Cilantro and Scallions $14

Baked Peaches with Coconut-Almond Crumb and Sweet Chili Caramel $6.50

Saturday, June 7


Curried Corn and Fresh Lime Soup $6.50
Cup $4.50

Medium Rare Beef Tenderloin with Mango Herb Salad $18

Jamaican Jerk Mussels $14

Pork Chop with Orange-Jalapeno Mojo and Sweet Fried Plantains $15

Chili Lime Sautee of Eggplant, Corn, & Peas with Sweet Cream Curry $13

St. James Almond Tart $6

Friday, June 6


Smokey Tomato Bisque $6.50

Pork Chop with Orange-Jalapeno Mojo and Sweet Fried Plantains $16

Medium Rare Beef Tenderloin with Mango Herb Salad $18

Jamaican Jerk Mussels $14

Tomato-Basil-Eggplant Curry over Basmati Rice $13

St. James Almond Quince Tart $6

Thursday, Jun 5


Roasted Tomato Bisque with Crispy Bread $6.50

Seared Day Boat Scallops with Michigan Asparagus and Carrot-Citrus Sauce $18

Pan Roasted Chicken with Green Beans, Mushrooms, and Thyme-Quince Jus $13.50

Olive Oil Sauteed Shrimp with Potatoes, Peas, Lemon Zest, and a Tomato-Shallot Salad $14.50

Flageolet Beans Stewed with Root Vegetables Served with Steamed Basmati Rice $13

Home Made Maple Pecan Tartlet $6

Wednesday, June 4


Applewood Smoked Bacon and White Bean Soup $6.50

Herbes de Provence Rubbed Roast Chicken with Butter Braised Leeks $14

Pan Roasted Scallops with Shiitake Mushrooms and English Peas $18

Poached Shrimp over Marinated Tomato Citrus Salad with Candied Bacon $13

Olive Oil Fried Eggplant Rounds with Sicilian Caponata $13

Orange Anise Rhubarb Trifle $6

Tuesday, June 3


Applewood Smoked Bacon and White Bean Soup $6.50
Cup $4.50

Pan Seared Day Boat Scallops over Sicilian Eggplant Caponata $18

Beef Tenderloin in Juniper and Thyme Oil with Sauteed Asparagus $16

Pan Roasted Duck Breast over Shiitake Mushrooms & Green Beans with Quince Thyme Sauce $15

Olive Oil Fried Eggplant with Tomatoes and Capers $13

Orange Anise and Rhubarb Trifle $6

Saturday, May 31


Borscht with Sour Cream & Cornichons $6.50
Cup $4.50

Spanish Seafood Paella $15

Herb Rubbed Chicken over Vegetable Couscous Salad $13

Paprika & Cumin Spiced Duck Breast with Roasted Root Vegetables $14

Cold Asparagus, Tomato, Fennel, & French Lentil Salad $12

Strawberry Rhubarb Trifle $6

Friday, May 30


Borscht Soup with Sour Cream and Cornichones $6.50

Clams in White Wine and Soffrito $15

Chicken in Green Herb Salt over Shitake Mushrooms $13

Pan Roasted Sherry-Orange Shrimp with Creamy Grits $14

Cold Asparagus-Tomato-Fennel and French Lentil Salad $12

Strawberry Rhubarb Trifle $6

Thursday, May 29


Potato, Collard, Ham Hock Soup $6.50

Corriander & Red Pepper Spiced Shrimp with Orange Citrus Rissoto $14.00

Scallops with Green Lentil Salad and Salsa Verde $16.00

Black Pepper and Herb Roasted Pork Loin with Smokey Paella Rice & A Tomato Pepper Relish $15.00

Beet Carpaccio with Riccota Salata, Vinegared Greens & Cornichons $12.00

Maple Pecan Pie $6.00

Wednesday, May 28


Potato, Collards & Ham Hock Soup $6.50

Herb Roasted Chicken with Warm Tomato- Caper Potato Salad $13.00

White Anchovy & Fresh Bell Pepper Salad $12.00

Pork Chops and Caramelized Apples & Pennsylvania Scrapple $15.00

Roasted Beets with Green Cabbage, Sour Cream $ Cornichons $11.00

Maple Pecan Pie $6.00

Tuesday, May 27


Potato, Collards and Ham Hock Soup $6.50

Roast Chicken and Proscuitto over Pan Roasted Asparagus $14

White Anchovy and Fresh Bell Pepper Salad $12

Pork Chops with Caramelized Apples and Pennsylvania Scrapple $15

Roast Eggplant, Zucchini and Tomato Ragout with Goat Cheese Crostini $12

Pecan Pie $6

Saturday, May 24


Chicken Corn Chowder $6.50

Roasted Pork Loin with Caramelized Apples & Braised Collard Greens $13.50

Zucchini, Roasted Red Pepper & Chevre Quiche with a Green Salad $12.00

Crispy Duck Breast with Creamy Polenta and a Fresh Tomato Salad $15.00

Seared Dayboat Scallops with Michigan Sweet Corn, Tomato-Basil Salad $17.00

Fresh Baked Apple Pie with Vanilla Ice Cream $6.50

Friday, May 23


Puree of Squash Soup $6.50

Thyme Scented Loin of Pork with Grits and Collard Greens $14

Pan Roasted Day Boat Scallops with Wild Mushroom Salad $17

Roast Duck Breast with Sweet Corn Fricassee $14

Creole Corn Pudding with Red Onion and Tomato Salad $12

Peach Cobbler with Vanilla Ice Cream $6

Thursday, May 22


Chinese Egg Drop Soup $6.50

Seared Scallops & Rare Tuna Salad with Spinach, Scallion, Ginger & Red Chili Vinaigrette $14.00

Salt & Pepper Roasted Chicken with Steamed Rice, Spring Squash, & Spicy Green Chili's $13.00

Five Spice Roasted Duck with Zucchini, Tomatoes, Lime Butter & A Basil Puree $15.00

Soba Noodles with Poached Mushrooms & Ginger Soy Broth $11.00

Brown Butter Shortbread Lemon Bars $5.00