The Most Memorable Shrimp Cocktail in the World

Residents of Indianapolis talk about the Shrimp Cocktail at St. Elmo Steak House as if it's the only thing that mattered in the city. I couldn't make it to St. Elmo's the first time I visited Indy, but I was certain not to miss the opportunity to try this supposedly incredible appetizer on my second trip this month. In fact, I went to St. Elmo's twice in a span of 24 hours. 

Well, the residents are absolutely correct. This Shrimp Cocktail is the most memorable one I have ever tasted in my life. The shrimp itself is no different from most nice dining establishments - U12's. However, it's the fresh horseradish that

leaves a stamp of noteriety to this dish. A heaping mound of made-daily horseradish cocktail sauce sits on top of the shrimp to which there is no option but to try it. A boy did this dish have a lasting zinger! The horseradish climbs up your nostril so fast you really have no time to react to it. WOW! Despite the burning sensation, I couldn't have enough of the darn things.

Make sure to stop at St. Elmo on your next trip to Indy. A dose of the Shrimp Cocktail and in the words of Chef Emeril  ..."BAM!" Enjoy and let me know if I was correct.

The White Out Party

It was not your typical Sunday night in Grand Rapids. About 200 guests packed the jdek for the summer's White Out Party. Grand Rapids' very own Hat Trick band opened the evening with their popular and classic renditions followed by the spectacular Ark reggae band from Detroit. In addition to the jdek, there was a waiting list in six.one.six and the JW Marriott was near capacity. What's going on in GR these days? You just have to visit to see it for yourself.

Click to see the rest of the photos.

Could this restaurant be the best place for Italian food in West Michigan?

Amore's Cozze bowl

I don't take anointing a restaurant with "the best" title of anything lightheartedly. Sure, West Michigan is not Chicago when it comes to a myriad of good selections for authentic Italian food, but, we do have a few options. It took me several trips to the restaurant's website to finally convince myself that this place could be worth the twenty minute drive
from downtown Grand Rapids. First of all, its location is not exactly a hot spot for good eateries in the area. In fact, N. Alpine is not even remotely close on my foodie radar screen.

Right across from the "landmark" Oasis hot tub resort on the barren stretch between Five Mile and Six Mile Road on Alpine Avenue, lies the restaurant that serves up the best Italian food in the area. Hands down. The place is Amore Trattoria Italiana. Forget the fact that my kids were appalled when we drove up to to this restaurant that looks like it had it share of former identities including a pub and a former Brann's Steakhouse. Amore, from an architecture and interior design standpoint is between a charming dive joint and nice family restaurant. The chef/owners have done everything they can within their budget to bring life into the place, from the colorful paintings for sale in the dining room to kitschy Italian memorabilia on the walls. The dark bar/lounge with mostly high tops occupy the southern half of the restaurant while the dining room with banquettes and four-top tables on the built-in dance floor reside on the northern half. But get past all the physical aspects of Amore and get down to the real reason for visiting - the FOOD!

We visited Amore twice in the last month to make sure that our first dining experience wasn't a mere fluke. In fact, this was just the beginning of our love affair with Amore's food. Both times, the food were simply the best tasting Italian food we'd experienced in the city (the former Tuscan Express on 28th St. and Cascade used to hold this distinction for me). From the mussels with a sauce worthy of bread double-dipping, to the decadent home-made pastas to the pizza crust that tastes exactly like it was right off the ovens in Rome to the friendly servers, and even more hospitable hosts, Chef Jenna and her husband, Maurizio Arcidiacono.

What differentiates Amore's food from other Italian restaurants in West Michigan is you get this sense that the chefs actually eat this at home. For most part, theses are recipes from Chef Maurizio's family back in Busto Arsizio, Italy. Their plates are simple Italian dishes done very well and with lots of "amore." That is perhaps the big difference. Food cooked with a lots of love and history cannot be replicated by a line cook or even a chef. Just like grandma's cooking; there's just something about them that makes it come out perfectly. It's the Italian umami.

Here are my favorites: The pizza crust is impeccably Italian. The four-cheese with arugula is wholesome. Any of the homemade pastas are irresistible. I personally love the Bucatini alla Amatriciana. My wife adores the Polpette Della Nonna - one of the best eggplant dishes she has ever had. Portions are West Michigan sizes; so come hungry or be prepared to share plates.

Jenna loves her desserts. Her tiramisu is succulent though a bit sweet for my own taste. I prefer tiramisu with just mascarpone. Jenn adds some cream for a richer cake.

The wine list is purely Italian and all very reasonable. We tried the Savini Riserva (DOCG) and the Brunello di Montalcino which were both incredible wines for the price.

Any recommendations for the restaurant? I can say that some of the plate presentations could be simplified and cleaned up; more specifically, too much lettuce for decorations. Also, I prefer lemon wedges I can squeeze easily versus lemon wheels which are really for decorative purposes.

I highly recommend Amore if you are looking for authentic tasting Italian food. Amore is also a big proponent of using as many local farms and purveyors. If you can get past the appearance of the building, you might just fall in love with this place as much as my family did.

Amore Trattoria Italiana
5080 Alpine Avenue
Comstock Park, MI.
616.785.5344

Quattro Formaggi

Special Blossoms from Chef Jenna

Large Caprese order

Bucatini alla Amatriciana

Spaghetti with Mussels

House-made Ravioli Del Giorno

Gnocchi di Patate

Vitello

Polpette della Nonna

Tiramisu 

A Visit to Michigan's Farm Garden

This is, perhaps, my favorite exhibit at Frederik Meijer Gardens & Sculpture Park. I have never lived in a farm, but I have romanticized about the experience of being one with one's environment. Walking through the farm's garden's, barnyard, and farm house is worth the price of admission if this was the only exhibit you have to see.

Below is the description of Michigan's Farm Garden from the Meijer Garden's website along with more photos I took of the farm.

"Michigan's Farm Garden is reminiscent of a 1930's family farm. The farmhouse, barn, gardens, sugar shack and animal pens are reminders of a bygone era when the land supplied the family with groceries and income, a time when every family member helped with chores.

Central to the Michigan's Farm Garden is the 1880's farmhouse. It is a three-quarters scale model of Lena (Rader) Meijer's childhood home. The wrap-around porch has rocking chairs for visitors to reminisce and escape from the summer heat. The windmill was an important feature on the farm, supplying water and powering other machinery. Restored to its original glory, the windmill is from the Rader family farm.

The century-old barn was moved from it's original site with the help of Amish craftsmen. Awarded "2005 Barn of the Year" by the Michigan Barn Preservation Network, the barn remains a symbol of a vanishing way of life.

Farm animals are represented by bronze sculptures. Pigs, goats, sheep and horses all played a role in keeping the family clothed and fed. Do you recall stump fences along farm fields? We have them in bronze at Michigan's Farm Garden.

The vegetable gardens and flower beds are dedicated to heirloom varieties � open pollinated types used for more than 50 years. Appearance and short shelf-life of fruits and vegetables were not important to the 1930's farm. The well-tended bounty was grown for quality in flavor and much was used fresh. Nothing went to waste; great emphasis was placed on preserving, canning and storing food for the whole year."