It was a great run...

To All Our Lunch Friends:

We are very sad to announce that Lunch at Everyday Cook served its last amazing dish on Saturday, June 21st. The silver lining is that Everyday Wines will continue to go strong, providing you with the best wines from around the world at the best value.

The decision to close Everyday Cook was an immensely difficult one, and it was a decision we held off making as long as possible. The reason we stuck it out as long as we did is our complete and total belief in what our world-class chefs were creating on a daily basis -- a celebration of food unlike anything else available in Michigan.

So, first and foremost, we want to thank our executive chef, Brendan McCall, whose talent, creativity, and passion are going to take him a very long way. Not only was he the heartbeat behind the food at our lunches and private events, he also brought the rest of the amazing kitchen talent together. Chef Chewy Lebnick was the first person Brendan brought on board, and anyone who's been lucky enough to attend one of Chewy's classes or taste his cooking knows that he brought nothing short of a serious commitment to excellence.

Brendan then brought Chef Jay Haamen officially into the fold. Man, talk about an embarrassment of riches. Jay made it three unparalleled chefs under one roof. But what's even more impressive is that Jay's remarkable talent and genuine decency extend well beyond the kitchen. And Brendan also brought us our chef-in-training, Aaron Lindell, whose growth over the last year has been a blast to watch.

We also want to thank Erin Zitka, who managed, oversaw, and coordinated the majority of our private events. Working with the chefs, Erin delivered dinners and parties that many guests from around the world described as on par with the finest they'd ever attended.

Additional thanks to Theo Katzman -- cashier, retail clerk, and busboy extraordinaire who also brought us Jake Merkin, Mike Shea, and Gary Prince; all recent graduates or current students in U of M's music department who've brought an energy to the space that enriched us all.

The final thanks goes to all our customers who became more like family, from the nonprofits we worked closely with to all the people who fought for us and supported us. There are way too many to name, but we'd be remiss if we didn't tip a hat and raise a glass to T.R. Durham.

So, keep an eye on this site and on the Everyday Cook space. We have a couple balls in the air, and we'll see what shakes out.

From Your Friends at Everyday Wines

Saturday, June 21

Last day, people, so let's do some eating...

White Bean & Bacon Soup $6.50
Cup $4.50

Crispy Soft Shell Crab & Sofrito Salad $18

Pan Seared Rainbow Runner with Honeyed Eggplant & Mint Basil Pesto $17

Chicken & Chorizo Paella with Peas & Roasted Red Peppers $15

Cold Poached Squid & Mussel Salad with Fresh Herbs & Mixed Greens $13

Pork Tenderloin with Quince Aioli & Orange Asparagus Salad $15

Warm Zucchini-Red Onion-Tomato Salad with Toast Points & Parsley Aioli $12

Maple Pecan Pie $6

St. James Almond Tart $6

Friday, June 20

Vietnamese Beef Pho $6.50
Cup $4.50

Pan Roasted Rainbow Runner with Potatoes, Lemon, & Brown Butter Curry Sauce $17

Panko Fried Soft Shell Crab with Carrot-Citrus Salad & Chili Garlic Sauce $18

Szechuan Peppercorn Crusted Pork Tenderloin with Raw Summer Squash Salad & Ginger-Soy Vinaigrette $15

Eggplant-Red Onion-Mushroom Curry over Basmati Rice $12

Key Lime Pie with Vanilla Bean Whipped Cream $6

June 19, 2008

Five Spiced Duck Pho with Rice Noodles $6.50
Cup $4.50

Pork Tenderloin and Sesame Coated Asparagus & Shiitakes with Spicy Mustard-Soy Sauce $15

Shrimp & Pork Cakes with Savory Mango Herb Salad $15

Pan Roasted Duck with Rice Noodle-Fresh Herb-Citrus Salad $16

Eggplant and Peas in Red Coconut Curry & Basmati Rice $13

Coconut Pecan Pie with Lime Whipped Cream $6

June 18, 2008

Coconut-Ginger-Tomato Soup $6.50
Cup $4.50

Creole Mussels with Sweet Corn, Potatoes, & Chorizo $15

BBQ Braised Beef Brisket with Fried Plantains and Radish-Citrus Salad $15

Pan Roasted Med. Rare Duck Breast over Sweet Corn with Peach-JalapeƱo Salsa $16

Sauteed Shiitakes & Peas with Spicy Chili Sauce over Coconut Basmati Rice $12

Coconut Pecan Pie with Lime Zest Whipped Cream $6

Tuesday, June 17

Fresh Herb-Tomato-Pork Soup $6.50
Cup $4.50

Creole Mussels with Corn, Potatoes, and Chorizo $15

Poached Squid Salad with Tomatoes, Basil, & Lemon Pepper Vinaigrette $15

Pork Tenderloin with Pan Roasted Potatoes, Peas, Asparagus, & Red Peppers $14

Fresh Herb & Mustard Gnocchi with Zucchini and Yellow Crookneck Squash $13

Wine Poached Peaches with Pecan Macaroons & Vanilla Ice Cream $6

Monday, June 16

Lunch Tuesday - Saturday. See you tomorrow.