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Oct. 11 2018
Steve Swart, whom you might also know from his DJ performances around town, began Ruckus Ramen as a simple passion project. A series of sold-out, one-nightonly events led to his ramen concepts taking up...
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Oct. 4 2018
If you’re “all in” for the Michigan experience, you’d be doing yourself a disservice to not try a riesling or two. Most of Michigan’s best rieslings are produced from vines...
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Sept. 20 2018
But after two visits to Punk Taco, I found the best thing about this place is a large scrawl of faux graffiti on the north wall. It was funny and thought-provoking. The best line is a quote from Henry...
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Sept. 13 2018
As sushi becomes a culinary mainstay in the United States, new restaurants are able to further experiment with the potential for the raw succulent cuts of fish. Enter PokéLab, an East Lansing eatery...
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Sept. 6 2018
The wine industry on the West Coast fits very well into this complicated narrative of America. Many pre-Prohibition settlers were Italian. So, go figure, when they wanted to plant vines, they would often...
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Aug. 30 2018
Thapa said Himalayan cuisine also employs both rice and noodles equally, so the choice between the two is really up to the customer. He does not require his chefs to be intimately experienced with preparing...
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Aug. 23 2018
James Cheskaty, 33, is the head chef and co-owner of EnVie in downtown Lansing. Cheskaty has always had an interest in cooking, and his long-term dream of owning and cooking at his own restaurant came...
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Aug. 16 2018
Reality snapped me back to the present, and I ordered the Red Stripe sandwich. The best part of it turns out to be the name; Red Stripe is the unofficial king of Jamaican beers. The menu’s description...
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Aug. 9 2018
Brewers all over the world have different recipes and combinations of ingredients that they experiment with to create exactly what they want in each beer. But if the water profile isn’t congruent...
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Aug. 2 2018
But they are difficult to keep track of. There are so many grape varieties used for growth leading to wine production. Widely considered the current authoritative tome on the matter, the book “Wine...
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July 26 2018
It’s not easy! Red Cedar Grill is in Williamston. There are its challenges, but luckily I have some great people. My sous chefs do a great job and give me some great leverage to bounce around between...
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July 19 2018
Indeed, I’ve paid nearly $10 for a quarter-pound of cheese at Whole Foods. But I hasten to add two things: 1.) It was really fantastic triple cream brie, the likes of which I have not found outside...
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July 12 2018
It has been known to be on the brink of extinction its entire life, due to its unique qualities. Modern brewers across the U.S. are finding new opportunities with the style, and are bringing it back into...
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July 11 2018
Can Lansing assert its dominance in the ramen game, or will Detroit usurp the capital city? A grand ramen battle royale plans to answer that very question
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June 28 2018
I did go to culinary school. I worked at Crystal Mountain resort for about two years or so, then I joined the Marines. I was an infantry radio operator, so I was attached to a weapons company
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June 21 2018
Eaton Rapids Craft is the new kid on the block, and like the beer mugs, it shows one way a little town can reinvent itself. The restaurant/bar was once the Miller Ice Cream Parlor, a snug little place...
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June 14 2018
The program buys and assembles food kits that have enough food basics to make six dinners, four lunches, four breakfasts and two-four snacks. These kits are discreetly delivered into each child’s...
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June 7 2018
If you’ve found yourself saying, “I don’t like riesling,” chances are you haven’t found the right style — it’s not always sweet. It’s a German grape in origin...
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May 31 2018
A “smash” requires a spirit. LBC used their Hard Nose Rye Whiskey. It was aged in white oak and had a spicy and peppery taste — to me, a flavorful and palatable version of whiskey. A...
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May 24 2018
We have renovated and done everything to this building, from the wall paper to making the tables,” said Bea Middleton, third-generation owner of Taste of Thai