Cuisine Archives - Page 2 of 4 - The Ravens Club
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Cuisine

It’s a pretty well known fact that chefs love farms. Chefs enjoy forming relationships with farmers and getting to know their practices and the forthcoming offerings. In some instances, the farmers will even ask the chef what produce they would like to have grown. The...

Our Steinhauser Farms Burger is one of the best burgers Ann Arbor has to offer. We use grass-fed beef from a local family farm, served on a fresh challah bun from White Lotus Farms (another Ann Arbor business)—topped with housemade bacon, Spanish blue cheese, and...

Chef Julie Weiss was first taught about what food meant when she was five years old, in the small kitchen of her Italian grandmother. Food was meant to bring people together, to give joy; to sustain through times of happiness and grief. Julie took that...

Fried chicken is one of the most popular American comfort foods, but its roots go back to Europe and the middle ages. The Scots had a tradition of deep frying chicken in fat, and Scottish immigrants brought the tradition to the United States, where chicken...

Ann Arbor Restaurant Week is coming again January 12-17, 2014. Extraordinary three course dinner menus and prix fare lunch menus from Ann Arbor's best restaurants including The Ravens Club. Experience cuisine that delights your palate and defines the art of dining in Ann Arbor. Now...

The Ravens Club and Chef Frank Fejeran are featured in the fall issue of Edible Wow. Valuable insight into our approach to food and the restaurant's role in the community. Great photography by Jacob Lewkow. Download pdf of article HERE.  ...

Update (October 12, 2016) Happy Hour happens weekdays from 4–6pm and Late Night Thursdays from 9pm–close. $7 cocktails, $1 off select draft beer and the best $5 snacks in downtown! . . . . . . . . . . . . I’ve been doing a lot of research...

We're a month away from an unbelievable night of food and drink. We have been pouring over the menu and are thrilled to share it with everyone. To purchase tickets for this July 23rd event, please visit: http://trcpacultrumdinner.eventbrite.com/ WRAY & NEPHEW OVERPROOF (JAMAICA) arbor teas custom blend,...

This dish fully represents our ethos in the kitchen. We take the star ingredient and combine flavors and textures to amplify the ingredient, not mask it. With each cheese on our cheese board we started with a broad concept: all cheeses would be American made....

Thank you to all who attended our community celebration of extraordinary food and punch this past Sunday! The party was a huge success with proceeds benefitting Dicken School’s garden program. TRC would like to extend our heartfelt THANKS to the following folks who sacrificed time...