Meet The Talent: Michael Carr-Turnbough

January 13th, 2012

Meet the Talent:

 

Michael Carr-Turnbough, Senior Vice President of Culinary for Sage Restaurant Group

 

When did you join Sage Restaurant Group?

I joined SRG in November of 2007

 

What are some of your favorite foods and drinks that Sage Restaurant Group offers?

 

Tough question, there are so many great items; love the baked shrimp at Temple, the rabbit agnolotti at Mercat, the Big Ugly in Pittsburgh, Chicken liver mousse at Toasted Oak,  shrimp and grits at TCO, Colorado lamb bolognese at Second Home, Navajo tacos at O’s (Kachina), steak tartare at Urban Farmer, fried chicken double down at The Original, and the scallops with pepper relish at Departure to mention a few.

 

Where did you work before you joined SRG?

I worked for Levy Restaurant Group, Chart House Restaurants and C.A. Muer Restaurants

 

What do you like to do when you are not working at one of Restaurateur, Peter Karpinski’s premiere restaurants?

Eat out at other restaurants, cook, hang out with my children, cook and eat some more, ski, fish, hike, camp and hunt if ever possible.

Toasted Oak Spotlights Jess

January 7th, 2012

 

Toasted Oak Grill & Market, Novi, MI

 

Jess has been our lead host for the past year. She plays a huge role in the organization of our weekend nights and parties.

Each season we “make-over” our Market and Jess eagerly accepts the task.

On the few days she escapes us she loves to bury her face in a good book-

One of her favorites is Eat, Pray, Love.

Fall is the perfect time to shine the spot light on one of our finest…Guess what her long time nickname is from her dad…PUMPKIN’ awe J.

 

Toasted Oak Does Comfort Food

January 7th, 2012

Toasted Oak Grill & Market, Novi, Michigan

Winter has hit Michigan, the snow is here and it’s cold outside. So that means only one thing to us. COMFORT FOOD!

Our most popular winter dish here at Toasted Oak is our Faygo Root Beer® braised Short Rib. A perfect combination of a top quality cut of meat and the Detroit areas original soft drink company!

We DO cook Michigan after all! :)

It’s a 3 day preparation process. We firstly cure to allow the marinade to soak well into the meat. Then we soak in the root beer marinade. Finally, low and slow braising on the third day!

The result is a fall off the bone, tender, succulent chunk of braised short rib that melts in your mouth! Underneath is a bed of whipped potatoes. And finally, the short rib is drizzled with a reduction of the braising liquid.

This dish is so good, that our regular guests ask why it isn’t on our summer menu!

It pairs very well with a glass of our Michigan made, Founders Porter, from the Founders Brewery in Grand Rapids, or a nice big red! AND… the bone sure makes a great trophy!