Two-week campaign to benefit Heart 2 Hart Detroit

- Peas & Carrots Hospitality is hosting Project Have a Heart at its five metropolitan Detroit restaurants: Social Kitchen & Bar, Arthur Avenue and Au Cochon in Birmingham, Mich., and Beau's Grillery and MEX in Bloomfield Hills, Mich. Benefiting Heart 2 Hart Detroit. The campaign will run from Monday, Feb. 1 through Valentine's Day, Sunday, Feb. 14.

The company's philanthropic partner for 2016, Heart 2 Hart Detroit (www.h2hd.org) goes into the streets of Detroit to distribute life-sustaining items, including food and toiletries, to the city's homeless. In addition, volunteers connect those in need with community service organizations, estranged family members and potential employers.

The public can participate in Project Have a Heart in any of the following ways:

First, during the two week period, boxes will be set up at each restaurant where guests can donate the following new items on the organization's wish list: men's or women's new socks in black or white; men's boxer brief underwear in medium or large; men's white t-shirts in large or extra large; women's underwear sizes six, seven or eight; packs of Wet Wipes or a similar product in 20-30 count; men's or women's deodorant; razors; and fiber bars or Clif Bars.

Second, the restaurants will be collecting monetary contributions in the form of cash or check made out to Heart 2 Hart Detroit. These gifts will be matched with a Peas & Carrots Hospitality gift card valued at 50 percent of the donation, up to $50.

Finally, on Monday, Feb. 8, a portion of each restaurant's proceeds will be donated to the nonprofit.

"We hope Project Have a Heart makes an impact on the quality of life of those undergoing struggles in our own backyard," said Zack Sklar, owner of Peas & Carrots Hospitality. "Our staff has had the opportunity to go out each week with Heart 2 Hart Detroit to distribute soup to those in need and it has been a life changing experience for all of us. We are pleased to have the opportunity to make more people aware of this wonderful organization."

Adds Larry Oleinick, founder and president of Heart 2 Hart Detroit, "We thank Peas & Carrots Hospitality for helping us warm the hearts of those we assist. Our team is overjoyed by their ongoing involvement with us and are touched that they are launching Project Have a Heart on our behalf."

Participating restaurants:
Arthur Avenue (www.arthurave.com)
Approachable, classic Italian cuisine
260 N. Old Woodward Avenue, Birmingham
248-480-0768
Dinner: 5 to 11 p.m. Sunday through Thursday and 5 p.m. to midnight Friday and Saturday

Au Cochon (www.aucochon.com)
Updated classic French cuisine
260 N. Old Woodward Avenue, Birmingham
248-792-7795
Breakfast and Lunch: 8 a.m. to 3 p.m.; Dinner: 4 p.m. to midnight

Beau's Grillery (www.beausbloomfield.com)
Updated classic American cuisine
4108 W. Maple Road, Bloomfield Hills
248-626-2630
Lunch: 11 a.m. to 3 p.m. Monday through Sunday; Dinner: 4 to 10 p.m. Sunday through Thursday and 4 to 11 p.m. Friday and Saturday

MEX (www.mexbloomfield.com)
Innovative, upscale Mexican cuisine
6675 Telegraph Road, Bloomfield Hills
248-723-0800
Lunch: 11 a.m. to 3 p.m. Monday through Friday; Brunch: 11 a.m. to 3 p.m. Saturday and Sunday; Dinner: 4 to 10 p.m. Sunday through Thursday and 4 to 11 p.m. Friday and Saturday

Social Kitchen & Bar (www.socialkitchenandbar.com)
Refined comfort food
225 E. Maple Road, Birmingham
248-594-4200
Lunch: 11:30 a.m. to 3:30 p.m. Monday through Friday; Brunch: 11: a.m. to 3 p.m. Saturday and 10 a.m. to 3 p.m. Sunday; Dinner: 4:30 p.m. to close Monday through Friday, 4 p.m. to midnight Saturday and 4 to 10 p.m. Sunday; Cocktail Hour: 3:30 to 4:30 p.m. Monday through Friday and 3 to 4 p.m. Saturday and Sunday

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Beau's Grillery BBQ Ribs
 
Rib Rub 
(Shelf life is six months)
 
8.8 ounces (250 g) Cajun Seasoning
.4 ounces (12 g) Dry Thyme
.4 ounces (12 g) Dry Oregano
.8 ounces (25 g) Ground Cumin
.8 ounces (25 g) Onion Powder
1.3 ounces (37 g) Garlic Powder
.2 ounces (8 g) Celery Seed
2.6 ounces (75 g) Chili Powder
10.5 ounces (300 g) Morton ® Season-All
 
Combine all ingredients thoroughly
 
Rib Baste Paste
(Shelf life is six days)
 
2 cups Garlic
2 cups Dry Oregano
2 cups Extra Virgin Olive Oil
 
Sweat garlic in olive oil.
Cool down in oil and measure equal parts oregano to sweated garlic. 
Add more oil to cover if necessary.
 
Ribs
Yield: 4 slabs
Shelf life: 5 days
 
Ingredients
4 slabs Pork Ribs
As needed Kosher Salt
1 cup Rib Rub
1 quart Rib Paste
 
Method
 
Prep
 - Thaw ribs overnight in the refrigerator, out of the packaging.
 - In the morning, rub each rib with a liberal amount of kosher salt and then the Rib Rub.
 - Apply the rib paste.  
 - Wrap each rack individually two times with plastic wrap.  
 - Store ribs in refrigerator on sheet trays.  Let sit overnight.  
 - In the morning, cook in the convection oven at 250F for two hours.  
 - Cool in the refrigerator for 2.5 hours, still on the sheet trays.  
 - Condense the ribs into a hotel pan for proper storage.
 
Grill
 - Cut ribs into bone portions and place in a hotel pan. Cover with plastic wrap.  
 - Warm ribs in the oven, set to 155F. 
 - Take ribs out and season with Rib Rub and apply more Rib Paste.  
 - Place ribs on the grill bone side down for 4 minutes.  Turn over for 3 minutes.  
 - Serve.
 
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