Shift Kitchen & Cocktails adds lobster roll bruschetta to the menu
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Shift Kitchen & Cocktails adds lobster roll bruschetta to the menu

Lobster Roll Bruschetta Serves ~4 Ingredients: - 3 large ripe tomatoes - 1 white onion - 3-4 cloves garlic - 1 cup fresh mozzarella, diced or crumbled - 1½ tablespoons dried basil - 1½ tablespoons dried oregano - 1½ tablespoons dried dill - Salt and pepper, to taste (around 1 teaspoon) - 2 tablespoons olive oil - 1 pound lobster claws, steamed or cooked - ¼ cup lemon juice - 2 tablespoons white vinegar - 1 loaf French baguette Steps: 1. Scoop out the seeds from the tomatoes and dice finely. 2. Dice onion and mince garlic. 3. Remove lobster meat from claws and chop meat. 4. Mix tomatoes, onion, garlic, mozzarella, and lobster in a bowl. 5. Mix the basil, oregano, dill, olive oil, lemon juice and vinegar in a separate bowl. Once mixed, add to the bowl with the lobster, and mix well. 6. Slice baguette longwise and brush with olive oil. 7. Place on hot grill or oven rack (375 degrees) for 3-5 minutes. 8. Remove baguette and slice into serving sizes. Top with bruschetta mix and enjoy!

Head chef from Black Pearl Seafood and Martini Bar whips up Hamachi Crudo & scallops
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Head chef from Black Pearl Seafood and Martini Bar whips up Hamachi Crudo & scallops

Hamachi Crudo Japanese Yellowtail, orange segments, yuzu vinaigrette, pickled fresnos, cilantro coconut cream, chili oil, white sesame Scallops Pan seared sea scallops saffron risotto with asparagus, heirloom tomato, and charred corn, chimi rojo, trout roe, fresh picked pea tendrils. PREPARATION Hamachi Crudo Yuzu Vinaigrette 95g chopped shallots 50g dijon mustard 7g tarragon 200g rice wine vinegar 200g yuzu juice 1200g blended oil Take all ingredients except for the oil, and blend using a food processor until it forms a paste for your base. On a low speed, blend while drizzling in oil slowly to emulsify to desired viscosity. Salt to taste. Cilantro Coconut Cream 300g lime juice 1 - 16oz can of coconut milk 200g water 150g cilantro 60g honey 300g shredded coconut 18g maldon salt 75g blended oil Combine all ingredients in a food processor and blend until well incorporated. Strain mixture through a fine mesh strainer or a chinoise. Let set and chill before use. Pickled Fresnos ratio 2-2-1 white wine vinegar (2) water (2) sugar (1) 1 sprig thyme 1 TBSP black peppercorns 1 lb sliced fresnos (rings) Bring white wine vinegar, water, and sugar to a boil. Strain pickling liquid through a fine mesh strainer or chinoise over top of the sliced fresnos. Chill immediately, let pickle over-night. Hamachi (sliced thin into 1/16 or desired thickness) On a chilled plate, dress with the cilantro coconut cream, yuzu vin, chili oil. Take sliced hamachi and season with white sesame seed and maldon salt. Plate up how you'd like, garnish each slice of hamachi with one orange segment, pickled sliced fresno, and some micro cilantro so you get the perfect bite each time. Scallop 6oz U10 scallops Risotto 2 cups arborio rice 1 Spanish yellow onion, small diced 1 tablespoon minced garlic 1.5 qts chicken stock 4 saffron threads 1/4 cup white wine 1/2 qt heavy cream 1/4 cup shredded parmesan 1 pt sliced heirloom cherry tomatoes 1 cup sliced asparagus 3 TBSP chimichurri lemon juice to taste salt to taste Smoked salmon roe and pea tendrils for garnish Take diced onions and sweat until translucent, then add garlic until you can smell its perfume. Add arborio rice and stir until rice is toasted. Add white wine to deglaze and reduce until dry or au sec (dry). Add chicken stock in 3 additions allowing rice to absorb the stock before adding more. Once arborio rice is cooked, set aside. In a separate pan, on medium heat, add 2 tbsps of oil and sear/blister tomatoes and asparagus, add the cooked rice, salt and mix well. Deglaze again with a tbsp of white wine, then add chimichurri. Once wine is reduced, add heavy cream and simmer low until the rice absorbs the 50% of the cream. Then add cheese and stir in until melted. Season to taste with lemon juice and salt. In another pan, on medium high heat, add a tbsp of oil and sear your scallops, once a nice crust is formed you will flip scallop and immediately add in 2 tbsps of butter and baste to desired cookness. Plate up

Dua Vino unveils their summer menu
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Dua Vino unveils their summer menu

Located in South Lyon, Dua Vino has support from the community and a menu fit for tasting from all over. Chef Vilson Keqaj, who co-owns the business, prepared angel hair pasta with shrimp in the FOX 2 kitchen. Check them out on Lake Street in South Lyon.

Making duck enchiladas with the chef of Vecino
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Making duck enchiladas with the chef of Vecino

Offering a blend of Oaxaca and Mexico City culinary influences, the restaurant Vecino is the only restaurant in Michigan that makes its own tortillas from scratch through the nixtamalization process. Learn more about the food and it chef Stephanie Duron here.