Osteria's Treats: Short of Expectations

Rama Sarraj  

In an attempt to find Italian dessert that would be as authentic as Iorio’s gelato, my friend and I decided to explore Mani Osteria on East Liberty. The atmosphere was great – bustling, bubbly, and fun. Our main meal was impeccable, so naturally we had high hopes for dessert. We ordered the mini cannolis, which come in three flavors (lemon-ricotta, chocolate, and pistachio), espresso panna cotta, and Limóncello flavored gelato. Unfortunately, the desserts were not on par with our expectations. The cannolis, though flavorful, were slightly dry. For those looking for a rich and satisfying dessert, they are also too light and small (they are bite-sized). They were also not sweet enough to satisfy my (difficult-to-satisfy) sweet tooth. Moving on, the panna cotta was better in terms of size and taste, but it was lacking coherence in flavors. It is a rather unusual for a panna cotta; it comes in a cup and is divided into several layers: the first layer consists of a white cream topped with candied almonds, the second a jam/jelly-like substance, and the third a rich espresso-flavored mousse. The candied almonds were crunchy, caramel-flavored and delicious. The whipped cream, however, was more like heavy whipping cream. It seemed to have no sugar and was very flat. The second layer, though sweet and tasty, had an odd, gooey texture that did not blend in with the cream at all. On the other hand, the third layer, the espresso mouse, was not as soft as one would expect and tasted very strongly of coffee. For coffee-lovers, this might be a treat. But for cream-lovers like myself, the panna cotta contains very few hints of the creamy goodness of the authentic Italian dessert. The Limóncello gelato was the best of the three desserts – it was creamy yet zesty and refreshing, a difficult combination to get right, but the three-scoop portion was more than enough for two!

Though the overall quality of the desserts at Mani was high, there were too many inconsistencies in the portions, textures, and flavors. With a little work, these classic Italian desserts could be fabulous. This is not to say that Mani is not a first-class restaurant – perhaps it is because the main course food is so great. I would strongly recommend a main course at Mani, but Ann Arbor has many other restaurants and cafés that can offer a scrumptious Italian dessert treat.

Food and Philanthropy

Courtney Chandler  

After deciding to come to Michigan, I remember thoroughly searching through the seemingly endless list of clubs offered across campus. Being a foodie, I took special note of clubs involving cooking, eating, or any combination of the two. In the end, I not only found Wolverine CuiZine, but additionally found two clubs that incorporated my love of food and philanthropy: Project Flavor and Kid’s Kitchen.

The members of Project Flavor meet bi-monthly at the Ronald McDonald House of Ann Arbor, which provides a ‘home away from home’ for families with hospitalized children. Ann Arbor’s Ronald McDonald house is located across from the Mary Markley dormitory, in close proximity to Mott’s Children’s Hospital. On alternating Fridays, members cook dinner for the families, and everything is made from scratch – from apple crisp to tabbouleh to hamburger buns (which ended up being a complete disaster and prompted a last-minute emergency trip to the store). At the end of each cook date (which last about four hours), the families come in and eat the meal.

Kid’s Kitchen has a similar mission statement – members meet approximately once a month for baking events. At these events, everyone bakes different sweet treats (such as cookies, cupcake, and rice krispie treats), which are then delivered to Mott’s Children Hospital or the Ronald McDonald house.

Both clubs offer extremely rewarding experiences, and the dinner and sweet treats hopefully bring homemade comfort to families and children in trying situations. Other food clubs across campus include: the Ann Arbor Student Coop, which provides fresh, affordable, and sustainable food to students on campus; Cultivating Community, which empowers students to become leaders in sustainable food systems through hands on organic gardening, community outreach, and education; and Food Futures, which brings together members of the Michigan law community and other professional and gradate students to help promote intelligent food production and food security policies.

I Am a Host: Sushi vs. Sashimi

S. Jin Lee  

Over the past summer, I enjoyed my first taste of dormitory emancipation by staying at a sublet during the spring term. Not used to cooking for myself in the dorms, I took up a job as a host-slash-cashier at a local Japanese restaurant. This way, I would have a moderate income to support my “let’s-just-get-takeout-for-every-meal” lifestyle. My job entails greeting and seating dine-in customers and taking to-go orders over the phone, among other tasks. It’s a pretty good job: the pay is decent, the coworkers are friendly, and most importantly, the employee meals are free.

As a first-time restaurant host, I’ve made some observations about our specific Japanese eatery, the food industry in general, and the people they both serve (primarily because during off-peak hours, that’s all I can do). One of the first things I noticed after taking profuse amounts of to-go orders over the phone was that not many customers knew the difference between sushi and sashimi. I initially was taken aback by this; I had thought Japanese food was pervasive enough in American culture for the average US citizen to have some basic understanding of the cuisine. After overcoming my initial (and slightly snobby) judgment, I quickly thought to myself that a simple explanation for the customer will make everything clear.

Boy, was I naïve.

To clarify, “sushi” (more specifically nigiri) is sliced, raw fish atop rice, while “sashimi” is the same style of fish without rice. For people who infrequently eat Japanese food, I would be more than willing to help a customer out with differentiating between the two. Similar to when I dine at Italian restaurants and order pasta, I never remember the difference between penne, rotini, and linguine. In my desperation, I graciously accept help from my server. However, I’m less inclined to help someone who, after learning about the two, is dead-set on ordering five orders of “tuna sashimi with rice.” I could always just punch in what I assume the customer wants, but then I run the risk of getting the order completely wrong and in turn, paying out of my pocket for it. Having experienced this before and receiving an earful from the sushi chefs (turns out that the customer misspoke and actually just wanted tuna sashimi, how about that) I really don’t want to do it again. I still have nightmares of middle-aged, five-foot-five men berating me about raw fish. Therefore, in cases like this, I have to keep pressing the customer for more details, resulting in phone calls that are ten minutes longer than they should be.

Time, in this case, is money.

It’s even worse when this confusion happens on a larger scale. There’s an item on our menu called the Takara Bune, which literally translates to “treasure boat” in English. It’s a hefty platter of sashimi (with an equally hefty price of 180 dollars) that is meant to feed eight “sashimi lovers only,” as amusingly described by our menu. When customers order this, they should know what they’re getting into, as the Bune requires a huge investment on their part. Now, this hasn’t happened to me personally, but I heard a story about a previous server who neglected to ensure that his customers knew what they were ordering. When the customers received the Bune, they noted that they did not receive sushi rice with the raw fish and demanded that the chefs correct the mistake. It’s a reasonable complaint and the fault is on the server, who should have taken the extra time to clarify and verify the customers’ wants. Fortunately, the sushi chefs (begrudgingly) took back the Bune and put sushi rice with the sashimi. The customers were satisfied and the server did not have to take the personal financial hit.

Despite the server’s luck, I still shed a tear for him. There is absolutely no doubt in my mind that the chefs blasted him in front of all the employees for his “incompetency.” Like I hinted earlier, when someone messes up an order that big and costly, hell hath no fury like a sushi chef scorned.

Nightly Snacks

Kristen Lan  

Night markets are one of the best places to experience all sorts of Taiwanese foods: ranging from bubble tea (which tastes totally different from the bubble tea in Ann Arbor) to takoyaki. However, before digging into the wide variety of foods, be prepared to be squeezed!

For starters, imagine a typical farmer’s market. Then, change the veggie & fruit stands into stands serving oyster omelets, scallion pancakes, tanghulu, and lots more Asian treats that would take me pages to list down. Next, of course, being a night market, it should start after the late afternoons mostly after sunset (that’s usually around six or seven year round). And finally, “insert” crowds of peoples. They make up 95% of the liveliness in night markets.

The vendors sell all kinds of foods. One notable treat would be stinky tofu due to its distinctive smell. It’s a type of fermented tofu, which, according to its name, gives off a stench. However, the smelliness isn’t all to it, the deep fried stinky tofu is a combination of a crunchiness and softness. Some people cannot stand the smell of this fried treat, but absolutely love the taste of it!

The next snack’s smell will hit you even if you are ten stands away. The names usually vary for it, but I’ll go with a double layer roll sausage. The literal translation of it is “big intestine wrap small intestine,” but no worries; we’re not talking about intestinal organs here. It’s a pork sausage wrapped in a rice sausage “bun.” At a night market, these treats have one of longest lines, and pass the smell of grilled meat even from meters away. A smart “tactic” I would advise is don't eat a whole double layer sausage, but share with a few friends. Therefore, you could try out more treats along the way!

A foreign drink that has been gaining popularity in Taiwanese night markets is the teh tarik. It’s an extraordinary sight to see the vendors “pull” the tea around with their cups before serving. The teh tarik is commonly served in a clean plastic bag with a straw stuck to the opening. You could fasten the plastic bag to your wrist and don’t have to worry of losing your drink.

In Taiwanese night markets, the food choices vary so much that it is hard to introduce all the treats. However, the buzzy crowds in the night market create quite the scene. A trip to the night market will not only be a great chance to experience the culture, but also present a great opportunity to have a wide variety of foods.

Celebrity Demands

Emily Kastl  

We’ve all heard stories about outlandish celebrity demands: floor-to-ceiling white dressing rooms, constant room temperatures of exactly 73 degrees—you get the idea. Pampered celebs are used to all their demands being met, no matter how bizarre, and food appears to be no exception.

An article from The Daily Meal outlines some of the weirdest backstage ration requirements. Undeniable senses of entitlement aside, perhaps it becomes acceptable to request 7 (but absolutely not 9) grains in one’s bread after selling millions of albums or winning multiple Oscars.

Ever wonder what Jennifer Hudson, spokeswoman for Weight Watchers, craves after a show? Answer: baked hot wings.

What does swooner Michael Bublé expect to see upon his arrival to a performance? “One bottle of premium single malt scotch and a local team hockey puck,” of course.

If you’re thinking about having T.I stop by for a performance, get ready to drop some major dough. Be prepared to have nine filet mignons (at exactly 9 oz a piece), Grey Goose, Patrón, and Rémy Martin VSOP on hand. If that sounds like too much preparation, T.I will graciously accept a $1,000 prepaid bar tab instead. What a guy…

Ever the altruist, Katy Perry requests her and her staff are provided with SIGG water bottles at all times in order to minimize their carbon foot prints. Oh, and while you’re out picking up those water bottles, don’t forget to pick up some freeze-dried strawberries!

The late-great Whitney Houston requested “M&Ms, peanut butter cups, Butterfingers, Raisinets, as well as shrimp cocktail, crab legs, sweet and sour chicken or shrimp, spring rolls, and shrimp fried rice” on her Southeast Asia tour. Maybe Ms. Houston was really saving all her love for her after-show munchies!

Love ‘em or hate ‘em, these celebs are apparently creatures of habit who know exactly what they want. If you take anything away from this article, for the love of god, do not—I repeat, DO NOT—try to serve Selena Gomez her turkey sandwiches on Wonder Bread.

Righty—Hungry, Lefty—Full?

Emily Kastl  

Since snacking is a favorite past-time for many, we often find ourselves sitting in front of the TV, hand mindlessly passing from chip bag to mouth. This comforting cycle can sometimes last the duration of an hour-long show and before we know it, our hand is brushing the bottom of the bag desperately searching for any last morsels.

Since we become classically conditioned to snack over time, this question may seem a bit odd: which hand are you using as the primary transporter of your snacks?

An interesting study from the University of Southern California has been receiving some media face time recently due to its remarkable results. According to this study, people who used their non-dominant hand during nosh sessions consumed 30% less calories than those who employed their usual method.

So, what makes this seemingly arbitrary approach so effective? When we throw a kink in an automatic process – like snacking – our brain gets knocked off course and causes us to become aware of our behavior. This can prompt us to feel fuller sooner, resulting in fewer chips consumed.

The actual details of the 3-part study are pretty clever, too; participants sat in a dark movie theater, watched trailers and snacked on popcorn. The purpose of the dark theater was to create an automatic atmosphere, since many of us associate movies with mindless munching.

In part three of the study some participants were directed to snack with their non-dominant hand while in the movie theater. For those who had previously reported frequent movie time popcorn pig outs, the total amount consumed was 30% less than that of part one of the study.

So the next time you eagerly tear open a bag of cheese puffs, resist the urge to dive in with your dominant hand; you might find yourself reaching for the chip clip much sooner.

Paula Deen's Caloric Conundrum

Katie Trucco  

What does fried macaroni and cheese have in common with Krispy-Kreme donut bread pudding? Both contain unfathomable amounts of butter, weeks worth of calories, and they both originated in the kitchen of Paula Deen. She’s the television chef known for her butter-happy recipes and smothering dishes, all served warm with a big southern smile. Watching her prepare her sugary masterpieces is often cringe-worthy as she unwraps stick after stick of butter and drops them ever so gently into her mixing bowls while making a simple shrimp and wild rice casserole.

Just look at that big southern smile.

For years, Paula has made these dishes with impressive ease, and unlike many others in her field, she seems to actually eat and enjoy what she makes. Unfortunately, that has come with a price, as she announced a short time ago that she has been living with Type II Diabetes for the last three years. Her situation has come as no surprise to some, given her wildly unhealthy meals – she has featured deep-fried cheesecake on her show, and has shown viewers how to make a “lasagna sandwich.” After she announced her diagnosis, she claimed that she has altered her eating habits and “has always eaten in moderation.” While it is sad to see someone sacrifice their health and well-being for what they love, many are hoping that this turn in Paula’s eating style will encourage her to promote healthier eating to her fans. Her website now features “Figure Friendly” recipes, and her sons, Bobby and Jamie, are following in their mom’s culinary footsteps and have created some lighter dishes such as sweet and sour turkey meatballs. It is probably safe to say that the three of them will probably be laying off of the butter for quite some time!

Food On the Run

Emily Kastl  

How does the idea of consuming large amounts of food and then running a few miles right after sound—fun? Then you might be interested in taking part in a growing trend that combines food and exercise.

In fact, you don’t have to go any further than Ann Arbor to find an event. Each year on April Fool’s Day a 5k walk/run takes place in Gallup Park. But it isn’t your average 5k—along the way there are two Twinkie stations where runners can stop for a snack. Though it isn’t required to eat anything, those who do automatically get 2 minutes shaved off their final time.

If Twinkies aren’t your thing then you might be more interested in the Doughman Challenge. Featured on an episode of Man v. Food, this is a team event in Durham, North Carolina that involves eating entire meals before completing one leg of the race, which may include biking, swimming, or running. As if that isn’t enough, dessert is waiting for contestants before they can cross the finish line.

I’m not sure where this trend originated, but it seems like a fun pairing of 2 seemingly opposite things: food and physical activity. Maybe it’s a nice way to justify eating a hamburger chased with a donut--you’re just going to run it off…immediately.

To see the full list of races, check out the Food Network

A Gateway Food: Guacamole

Heather Fendell  

My winter break was spent on the beach of Los Cabos, Mexico. En route to Mexico, I was hesitant about the prospect of eating burritos, tacos, and mole, as growing up, I was never a fan of Mexican food. Often too spicy, greasy, or covered in beans, Mexican food was never my first choice. One of my biggest reservations with Mexican food is guacamole. I was always repulsed by the appearance of the green, slimy looking dip, having never taken to the taste or texture of avocados. And in Mexico, there was no avoiding it; guacamole seems to deserve its own category in the food pyramid in Mexico.

During our first dinner out at Mi Casa, I decided to brave my fear and scoop the green goo onto a homemade corn tortilla chip. Instead of the visceral reaction I was expecting from the disgusting green goo, I was loving the velvety, creamy, well-seasoned dip that perfectly offset the crunchy, salty corn chip. I came to love Mexican guacamole, as it is always a fresh and perfect way to start off a delicious meal. My affinity for guacamole became a gateway for trying other Mexican during vacation, beating out the Italian and Japanese food I would have previously gravitated to on a Mexican vacation. And since coming home from my tropical adventure, I have made sure that my kitchen is constantly stocked with my drug of choice:

Chips and guacamole.

Wolverine CuiZine loves Al Dente!

Carmen Lee  

With the chilly weather upon us, there is nothing more comforting than spending quality time inside with good friends and great food. And that is exactly what Wolverine CuiZine did over Winter Break – we feasted on two delicious dishes made from Al Dente’s sizzling pastas and sauces.

The potluck was delicious!

The first of the two was a simple and fabulous Al Dente spinach fettuccine tossed in roasted garlic sauce and mozzarella. Al Dente’s “tender but firm” pasta has a distinct and not too overpowering spinach flavor and a beautiful texture, making it a great canvas for Al Dente’s aromatic roasted garlic sauce. This dish was a huge hit, as people kept coming back for more.

Delicious roasted garlic sauce from Al Dente!

Right next to the generous dish of spinach fettuccine was a huge bowl of baked goodness: egg fettuccine with Roasted Garlic sauce, organic turkey sausage, and loads of mozzarella and Parmesan. What is there not to like about great pasta, flavorful sauce and melted cheese? The recipe also couldn’t get any simpler – there is minimal prep work, and the oven does the rest!

Our fundraising potluck sponsored by Al Dente was a major success as we raised money toward our year-end publishing goals, all while eating very well and enjoying the great company. Return trips to the table to get seconds and thirds were not uncommon, as people really enjoyed the fresh made pasta made with truly quality ingredients. Al Dente’s pastas and sauces elevated our fundraising dinner to another level, making the event something extraordinary.

Thank you Al Dente!

Coffee: More than just a morning fix

Emily Kastl  

Pizza, Ramen, frozen meals, Easy Mac, and coffee: what do these things have in common? They are all essential components of the average college student’s diet. One thing these staples do not have in common is health benefits—or lack thereof. It’s no secret foods like Ramen and frozen meals contain enough sodium to turn you into a salt block, and pizza…well, we know there are better choices for a late night snack (although, according to Congress, pizza counts as a serving of veggies).But what about coffee? Since I’ve been known to drink a cup or 2—or 5—a day, I thought it might be worth checking out what it’s doing to my body. I was elated to come across the article 7 Benefits of Coffee. At long last I have found scientifically-supported justification for my slight addiction to this sweet, sweet caffeinated nectar.

1.) According to the Journal of Experimental Psychology, the caffeine in coffee can help sharpen your proofreading abilities. So before you grab your red pen, grab a cup of java. Maybe your next paper grade will reflect this decision.
2.) A Harvard study found that women who drink 2-3 cups of coffee a day have a lower risk of depression. This is a result of caffeine regulating the release of certain chemicals in the brain that affect mood.
3.) Coffee helps fight Alzheimer’s disease. The caffeine in your cup of joe helps increase the production of the granulocyte colony stimulating factor (GCSF), a growth factor which helps prevent this type of dementia.
4.) According to a study conducted at Harvard, men who drink 6 or more cups a day have a reduced risk of developing prostate cancer. Drink up, fellas!
5.) The American Association for Cancer Research recently announced that coffee might help combat the development of basal cell carcinoma, a common form of skin cancer. You’ll only reap these benefits from drinking caffeinated coffee though; better get a shot of espresso in your next cup for good measure!
6.) Coffee may help ward off the risk of Type II diabetes.
7.) Your chances of developing Parkinson’s disease could decrease by up to 25% if you drink 3 or more cups of coffee each day.

Though scientists are looking further into the benefits of coffee, I can’t help but get excited about these preliminary findings. In a world where so many foods and drinks are labeled as “unhealthy” and “dangerous,” it’s refreshing to find something that’s delicious AND good for you. So, the next time you’re at your favorite café, go ahead and order the grande—you might be fighting disease!

“What’s that you’re eating?”: Top Food trends of 2011

Emily Kastl  

Now that we have bid 2011 adieu and welcomed 2012, I thought this would be an opportune time to look back at some of the biggest food trends of the year. 2011 was arguably one of the biggest years for gastronomy in the media to date. With the rise of the organic and whole foods movements, the gluten-free fad, and the explosion of celebrity chefs and talk shows, hardly a day has passed without some sort of mention of food in the news. The impending doom of the obesity epidemic has no doubt scared our country into being more food conscience (has it really? Didn’t we just announce that pizza counts as a vegetable), resulting in the development of many of the trends listed below. Since I consider perusing news and social media sites one of my favorite past times (and a useful procrastination tool), I have compiled a list of the top 10 food trends I found to be most prevalent in my hours of extensive…research? That’s enough of beating around the bulgur—here they are:

Whole/Organic/Local Foods: Due to recent revelations of how food is grown/processed for your consumption (details too scary to talk about here), the popularity of healthy, local, whole foods has taken off. It’s all about decreasing the number of steps between the farmer and your grocery store.

Gluten-Free Diets: With celebrities like Elisabeth Hasselbeck and Gwyneth Paltrow publicly lobbying against gluten (a protein in wheat), many people have similarly kicked it to the curb—and out of their diets—with the hopes of losing weight and becoming healthier. This is ideal for people who can’t process gluten (Celiac’s disease), but for everyone else, there is no scientific research that supports the benefits of abstaining from gluten for weight loss purposes.

Celebrity Chefs/TV shows: Paula Deen, Rachel Ray, Mario Batali, Gordon Ramsey, Anthony Bourdain—the list goes on and on. Whether you fancy butter-saturated recipes or angry British chefs making people cry, there’s likely a food show out there that caters to your interests (no pun intended!).

Insects: Though you probably don’t have to worry about finding them at your local grocery store soon, these creepy-crawlies are becoming popular among food connoisseurs for their potential health benefits and low impact on the environment. Take crickets, for example. A handful of these little guys packs a walloping 13 grams of protein!

Meatless Mondays: This campaign, in association with Johns Hopkins University, encourages people to cross meat off the menu for one day out of the week to improve their health as well as our planet.

Foods in place of Supplements: As this movement gains support from doctors and nutritionists, more and more people are throwing away their vitamins and replacing them with foods like pomegranates, nuts, and spices.

Food Trucks: These mobile food hubs are becoming popular places for their unique, ethnic, and authentic foods, especially in big cities. The greasy, unsanitary food truck stereotype is no more!

Omega-3: This fatty acid found in fish and nuts is being cited as one of the best methods to combat heart disease, stroke, and depression. Eat up!

Probiotics: I’m sure you’ve heard Jamie Lee Curtis touting the benefits of probiotics in her yogurt commercials, but it’s true—they’re good for boosting immune systems and aiding digestion.

Asian foods: unique Asian flavors and ingredients are increasingly making their way into U.S. diets. This is largely due to their natural health benefits.