Holy cow have i been busy.....I know...I know, its been awhile since my last post but what a wild six months its been.
First off, Lizzie gutted our kitchen at home and did a total overhaul. To say I am happy with the results would be the understatement of the decade. It totally opened up the room and allows us to cook together in relative harmony...which essentially means she tells what she needs and i do it!!!..lol
Honestly, she never fails to amaze me with her ability to look at a room and make it flow and function so perfectly. She had incredible custom cabinets built by Todd at Woodwork's Design (4403460102). They are truly magnificent with all the drawers on glides for easy access to all my goodies..which makes me very happy.
After much testing and looking around i had to make a decision on my appliances. This is never a easy task for a chef. I wanted to make sure i had restaurant like performance but also had all the bells and whistles that would make everything easy to use for Lizzie and was simple to clean. Liz also wanted all the same maker so everything matched up properly. After months of testing we finally decided on Electrolux. This stuff truly rocks, my stove top burners are good and powerful and the wall oven is really easy to use and clean..i also really love the smooth-glide racks in the oven which makes it super easy to access the food. In addition to the stove and ovens we also got their espresso/coffee machine that takes care of my caffeine addiction quite well and Lizzie got her Wine tower which holds 160 bottles at the perfect temp.
The coolest thing about Electrolux though is that they share my passion for giving back. While we were doing our research we noticed that they have committed to raising a half mill to the ovarian cancer research fund...how great is that. You can check it out on their website at www.electroluxappliances.com
About 5 months ago we just opened our newest venture Roast in Detroit at The Westin Book Cadillac. It is a restaurant dedicated to all things meat. Lizzie and Rick Lalli did a great job on the space. It feels like a really swank supper club.
The opening went really well. I have a great chef there in Jeff Rose and our longtime GM Frank Ritz moved out to the D to keep it running smoothly out front. It really has been a magnificent project all in all. Starwood and The Ferchill Group rehabbed the historic hotel to the tune of 220 million bucks and no expenses were spared. To see the excitement of the city to have this historic gem back up and running has been nothing short of mind blowing.
Last week we were named restaurant of the year by the Detroit Free Press...which has actually left me speechless (I know hard to believe). It was an incredible honor, especially considering how new we are and the steep competition with Wolfgang, Michael Mina and Brian Polcyn...just to name a few. I couldn't be prouder of my staff and how well they have performed.
Well kids that's about it for now....cookbook is almost done and we are looking forward to it hitting the stands in November