Every year, I try to predict trends in the food world for the coming year. It’s a hard task in a pandemic, but as 2020 was winding down, I noticing something positive bubbling up among chefs and restaurant owners.
People were being helpful to each other, giving each other kitchen space, holding events featuring guest chefs, shouting out each others’ restaurants and events.
Well, my crystal ball was right. Just this past week, I spotted two more examples right here in Ann Arbor of this newfound generosity. One was at an ice cream store, the other at a brand new shop that is about to start selling wings.
A Little Help From Our Friends
Over the past few decades, there’s been lots of interest by diners in knowing where their food comes from.
It’s become normal for higher end restaurants to list their suppliers’ names on their menus, and to credit the sources of their supplies when patrons ask about them.
It gives visibility to the suppliers, and it helps restaurant patrons feel confident in what’s being served, rather than think it all comes in on a truck. (I’m not criticizing the folks at Sysco; they definitely have a key role to play in keeping pantries and walk-ins stocked.)
This willingness to be transparent has been absolutely crucial during the COVID-19 crisis. Diners have been more worried than ever about the sources of their food, and whether they can trust what’s in their carry out boxes and delivery bags.
More than that, partnerships between restaurants and providers have helped keep both alive. Throughout the past year, restaurants have wrestled with food shortages. Growers and producers, meanwhile, have been stuck juggling their production after losing customers to shutdowns and outright closings.
Bottom line, everybody needs everybody to make it, and it’s especially true when your business is small.
Locals helping locals
Last week, I was scrolling through Instagram when I spotted a post from Blank Slate Creamery. I wrote about them in the Ann Arbor Observer last year in a round up of dairy free frozen desserts and I love the quality of their house made products.
The post let everyone know that it was opening for the season on March 3. But along with the announcement, it also shouted out “our beloved local vendors.”
They included Roos Roast, which makes the coffee for its Salty Caramel Coffee; Arbor Teas, which provides Earl Grey tea for London Fog; Guernsey Dairy, which provides milk and cream, and Frog Holler, the produce company that supplies mint, basil, strawberries, blueberries and even carrots.
Blank Slate asked its followers to suggest any local products that might be suited as ice cream ingredients.
A few days later, I stopped by a soon-to-open chicken wings spot, Side Biscuit, which has been operating as a pop up.
As I was chatting with the owner, Jordon Balduf, I happened to glance up at his just-posted menu board.
In the corner, he also noted his vendors. They include The Brinery, which makes hot sauce, sauerkraut and kimchee; Cultivate Coffee of Ypsilanti; Argus Farm Stop, which has two stores in Ann Arbor; and Tamchop Farm of Dexter, whose owner, Tammie Gilfoyle, grows all kinds of wonderful things.
Side Biscuit has even named one style of its wings after Tammie. Having had pancakes named after me at Nick’s House of Pancakes, I can tell you what a treat it is to see your name on a menu.
Kindness abounds online, too
The past year has seen many places team up to promote each other on social media. Over the past few weeks, our friends at Mia Kouppa have been devoted their Instagram account to celebrating fellow Greek food bloggers.
They’ve used the hashtag #ThisWeeksGreeks to highlight writers and cooks including Christine Polyzos, whose screen name is @kalioreximelbourne; the funny account @excusemeareyougreek; and @christossourligas who is a filmmaker, producer and writer.
“What a joy it has been to celebrate Greeks in Greece and around the world, and to be introduced to new accounts in the process!!!” Helen and Billie wrote.
There are numerous friendships that we can see illustrated on social media, too. New Orleans chef Frank Brigtsen is pals with just about everyone in town, especially Nina Compton and her husband/business partner Larry Miller.
Coutelier’s Jackie and Brandt are constantly promoting and helping other food people in New Orleans and Nashville. They introduced me to @MrShrimp504, the shrimp dinner delivery man, whose food I can’t wait to try once it’s safe to travel again.
In the months ahead, as restaurants are allowed to re-open for more guests, and the economy hopefully begins cranking back up, we’ll all be deciding where to eat beyond the few places that we patronized during the pandemic.
I’d love to see people reward restaurants that act in these collaborative ways. Hopefully, everyone will be able to stand on their own again soon. But if it takes a village to raise a child, it also takes a community effort to keep places going.
So, if you have a choice, pay attention to sign boards and menus to see if your favorite place is also sharing the credit.
I Got The Vaccine!
I don’t know if you’re a fan of The Marvelous Mrs. Maisel, but there’s a famous phrase in the show that has to do with the big meal that’s served after Yom Kippur fasting ends.
“We got the rabbi!” Midge and her mother Rose exclaim, leaving their meat market.
That’s how I felt last week: I got the Covid-19 vaccine. I was able to qualify because I am a family caregiver for my godmother, Maxine Clapper, who recently turned 93 years old. She’s already been vaccinated and gets her second shot on St. Patrick’s Day.
Maxine found hers at Rite Aid; I went through the Washtenaw County Department of Public Health. However you can get one, please get vaccinated. It’s the way we’ll be able to see each other and move safely about.
A Cookbook From A Premier Pitmaster
Rodney Scott’s World of BBQ
By Rodney Scott with Lolis Eric Elie
“There are no strangers at Rodney Scott’s Whole Hog BBQ. Everyone has a seat at our table.”
That’s how renowned pitmaster Rodney Scott greets people, and if you’ve ever been able to eat his food in Charleston, S.C., or Birmingham, Ala., you know that his restaurants treat customers like family.
Now, Rodney is about to publish Rodney Scott’s World of BBQ: Every Day Is A Good Day. In it, you will find the secrets to his amazing dishes, including smoked turkey, ribs, wings, his famous whole hog, and banana pudding. (Have the turkey. And the pudding. You might as well have it all.)
The book is co-written with my friend, Lolis Eric Elie, and since Lolis is a magician with words, Rodney Scott’s World is a beautifully written book. You’ll learn about Rodney himself as well as his recipes. And since we can’t travel for the moment, it will feel like you’ve taken a trip to Charleston and tucked into a feast.
You might think about ordering it from Blue Bicycle Books in Charleston, and while you’re on their website, check out their extensive lineup of books about the South.
What I’ve Been Writing
Here are some of the highlights of stories I’ve written lately.
For Forbes.com, I did a taste test of the McDonald’s chicken sandwich, and I also wrote about their next big move, which will be the introduction of their McPlant plant-based lineup.
I happen to love fish sandwiches, so I went and tried the Popeyes Cajun fish sandwich.
Chickpeas have been a big food trend, but I had never tried any chickpea products before Banza sent me a box of samples. I liked their chickpea crust pizza. I’m ambivalent about chickpea pasta.
For the Ann Arbor Observer, I looked at the Shawarma Shop, which is bringing moderately priced Middle Eastern dishes to a gas station. I also contributed to a story about family meals (we got BBQ).
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