Brian Abner Culinary, Grosse Pointe, MI (2026)

Name: Brian Abner Culinary
Address: Grosse Pointe, MI, 48230, US
Telephone: +13135304302

www.brianabnerculinary.com

08/07/2026

Good Friday Afternoon All!

First, our weekly Cyclospora update—and, for the first time in quite a while, there is actually some good news to report. As of this morning, Michigan health officials have eased their previous guidance regarding lettuce and salad greens. Officials say the rate of newly reported illnesses and related emergency-room visits has declined substantially, suggesting that the highest-risk products have largely worked their way out of the food supply. That is unquestionably encouraging.
Unfortunately, the total numbers are still pretty staggering. Michigan has now reported 12,485 cases, 279 hospitalizations and, sadly, two deaths since this outbreak began. The federal investigation has traced a portion of illnesses to shredded iceberg lettuce supplied by Taylor Farms de Mexico, including lettuce served at Taco Bell restaurants, and that product has been recalled. But that investigation has never neatly explained every Michigan case, and there continues to be some conflicting and evolving information regarding exactly what happened and where all of these illnesses originated.
We have followed this outbreak closely from the beginning, and throughout the process the communication from the various government agencies involved has not always inspired quite as much confidence as we would have liked. So, despite Michigan health officials now giving the official green light, BAC is going to remain leafy-salad-free for one final week. At this point, we are probably being overly cautious. We are perfectly comfortable with that. With more than twelve thousand Michigan residents having gotten sick, we would rather give the situation another seven days to settle completely than discover that our impatience was misplaced. There have also been enough other food-safety notices floating around lately to remind us that Cyclospora is hardly the only thing requiring attention. Michigan's current recall listings include a number of recent Salmonella-related notices, and federal investigators continue to have several active foodborne-illness investigations underway. None of this means the food supply is suddenly dangerous, but it is certainly a good time for consumers—and especially those of us who feed several hundred people every week—to pay attention.
And with that cheerful little opening out of the way...
SUMMER IS STILL VERY MUCH HERE!!!
The produce coming through the kitchen right now is ridiculous. Tomatoes actually taste like tomatoes. Corn is sweet enough to eat practically naked. Herbs are growing faster than anyone can reasonably use them. And the peaches, berries, melons and other summer fruit are lush, ripe and wonderful. Which means Fresh-Cut Fruit Salad is back this week. No tricks, no syrup, no need to improve something that August has already handled for us. Just lots of gorgeous ripe fruit freshly cut up the morning of delivery and garnished with a bit of Fresh Mint for that chef's touch.
We are also offering our Mediterranean Chickpea Salad, which may not have the sexiest name on the menu, but trust us on this one. Chickpeas are tossed with loads of fresh cucumber, ripe tomatoes, shredded carrot, red onion, scallions, parsley, dill, red-wine vinegar and good olive oil. It is crisp, bright, herby, acidic, colorful and exactly the sort of thing we want to eat when it is 85 degrees outside. Eat it cold straight from the container, pile it next to grilled chicken or fish, stuff it into pita, or just pretend you are being extremely virtuous while eating a rather unreasonable quantity of it. We're fans of the latter.
Monday's vegetarian dinner continues the theme with a Roasted Vegetable & Goat Cheese Tart—a big slice of savory custard tart loaded with roasted vegetables and goat cheese, served with that Chickpea Salad, Summer Herb Pesto and garlicky green beans. There are worse ways to spend an August evening than sitting outside with that plate and a cold glass of rosé.
Then there is Shepherd's Pie...a bit less summery, a bit more back-to-schooly. An outlier, Shepherd's Pie is this week's merry prankster, sitting in the back row of our otherwise very summery menu classroom. Slightly out of place. Entirely unapologetic. Probably making inappropriate noises while Gazpacho is trying to answer a question. We know it is August. We also know that most of us could not care less what month it is when beef, vegetables, gravy and buttery mashed potatoes are involved. In the end, we suspect we would miss the little troublemaker if it weren't here.
Wednesday brings one of our favorite new soups: Chicken & Sweet Corn Soup with Fresh Dill and Parsley. Think of it as our Corn Chowder's lighter, fitter, younger brother—the one who runs marathons and is always telling everybody how lean and healthy he is, as though voluntarily running 20 miles at a time is evidence of sound judgment. [Side note: members of the BAC Team have, in fact, run several marathons.] We are cooks. Even when attempting to be healthful, we apparently enjoy doing stupid things. The soup itself is decidedly smarter: chicken, sweet Michigan corn, mirepoix, red pepper, a little potato, garlic, good stock, a splash of vermouth and generous handfuls of fresh dill and parsley. All the sweet-corn goodness that makes our chowder such a perennial favorite, but brothy, lighter and much better suited to August. Wednesday's Lemon, Garlic & Herb Grilled Chicken is also making a fairly convincing argument that it belongs on a light summer menu. Grilled chicken. Fresh herbs. Lemon. Broccoli salad. All terribly responsible.
And then somebody put a gooey Twice-Baked Potato next to it. Let's be frank...it's the Twice Baked Potato that we're all actually after.
Continuing on...YES, we get it, last week's Roasted Tomato Salsa was probably the best salsa we've ever had too. We appreciate the enthusiastic feedback after last week's fresh tomato salsa. We agree, we've listened, and we simply could not let the idea disappear while Michigan tomatoes are having their very brief annual moment in the sun. So this week we went even further. Our Deeply Roasted Tomato Salsa starts with an absurd quantity of fresh tomatoes, along with onions and garlic, which we roast until deeply browned and concentrated. By the time we are finished, roughly half of what we started with has disappeared as evaporated water, and what remains is intensely tomato-y, sweet, savory, and rich. We then finish it with fresh cilantro, jalapeño, and lime. This is not a thin bowl of chopped grocery-store tomatoes pretending to be salsa. It takes a remarkable amount of fresh produce to make a relatively small amount of the finished product—which is exactly the point.
For Wednesday's Beef Tenderloin Kebabs, it sits alongside veggie-herb rice and chimichurri, where we expect considerable dipping, dragging, and general plate-cleaning to occur. We are also selling sides of the salsa separately, because apparently we have learned nothing about controlling our own tomato consumption. Grab some chips. Warm up some pita. Grill something. Open a cold beer. Sit outside. Michigan gives us this tomato window for about five minutes every year. We intend to gorge accordingly.
And since we've been rather fruit-and-cake-heavy in the dessert department lately, we decided it was time to remind everyone that chocolate exists. This week's Chocolate-Covered Strawberry Cheesecake Cup begins with chocolate cookie crumbs, followed by lemon-scented cheesecake and fresh strawberries, then gets capped—not drizzled, not politely decorated, but capped—with a generous layer of ganache made from Callebaut 60% dark chocolate.
Twelve ounces. Intended for two. We leave the enforcement of that final detail entirely to you.

Have a Great Weekend,
Brian and The BAC Team

Email from Brian Abner Culinary Good Friday Afternoon All! First, our weekly Cyclospora update—and, for the first time in quite a while, there is actually some good news to report. As of this mo

07/31/2026

Good Friday Afternoon All!!!

First, our weekly Cyclospora update—and unfortunately, it continues to get worse, not better. Michigan is now reporting 10,773 cases and 193 hospitalizations. That is an increase of more than 2,500 cases and 30 hospitalizations since our update last Friday. Officials continue to point toward lettuce or salad greens as the likely source category. A separate federal investigation has traced a portion of the illnesses to shredded iceberg lettuce supplied by Taylor Farms de Mexico and served at Taco Bell locations. That investigation, however, accounts for only a fraction of the cases being reported in Michigan, and there is still no clearly identified product, farm, or distributor responsible for the broader outbreak.
Beyond that, we have little commentary to offer. It is completely unacceptable that, after this amount of time, and with more than 10,000 Michigan residents affected, there is still no clearly identified source. A properly regulated, safe, and traceable food chain should be able to identify the source of an outbreak within this timeframe. We will refrain from further comment because, here at BAC, we are livid beyond words. It is time to contact your elected representatives and demand answers, accountability and a food-safety system capable of tracing the food it regulates. We Have.
For one more week, we will refrain from offering leafy salads. That does not mean we have abandoned our firm belief in the nutritional value of leafy greens. In fact, this week’s soups and entrées were chosen with a little extra intent. Monday’s Stuffed Cabbage Soup with Beef and Rice makes generous use of tender, fully cooked cabbage. On Wednesday, our Mediterranean Lentil Soup is loaded with spinach and tomatoes, while our Tuscan “Marry Me” Chicken also folds plenty of spinach into its creamy Parmesan sauce. Anyone who has ever cooked spinach knows what happens: an enormous pot of fresh spinach somehow cooks down to almost nothing. By the time we add enough spinach to make its presence known in every bowl, each serving of our Mediterranean Lentil Soup and Greek-Style Chicken with Lemon, Dill, and Orzo will likely contain the equivalent of nearly a side salad’s worth of greens—only warm, hearty, fully cooked, and completely food-safe.
Now, on to one of our favorite ways to cook summer food: over a real fire. Our Fire-Roasted Pork Loin with Sauce Gribiche begins with a full 24-hour brine, seasoning the pork throughout and helping it remain tender and juicy as it cooks. From there, it goes onto our mammoth 275-gallon grill/smoker over a whole wood-log-burning fire. No pellets. No push-button Traeger. No electrically regulated imitation of a campfire. Just split wood, actual flames, smoke, heat, and a sweaty cook paying attention. [Note the Tip Jar's plea on the website to contribute to the United Chef's Summer Cold Beer Fund.] There is something fundamentally joyful about cooking over fire in the summer. It is one of our oldest cooking methods and still one of the best. The pork will be served with our Summer Herb Potato Salad, green beans and sauce gribiche. For anyone who wasn't swayed by our discussion of gribiche several weeks back, prepare to meet one of the great underappreciated sauces. It is a cool, bright French sauce made with hard-cooked egg, mustard, capers, cornichons and plenty of fresh herbs. Tangy, savory and wonderfully textured, it is exactly what smoky pork wants beside it on a summer plate.

And about that Summer Herb Potato Salad: this is not the heavy, indistinct tub from the grocery-store deli. We begin with properly cooked potatoes and dress them with fresh dill, parsley, scallions, Dijon and a lighter, brighter house-made dressing. It is familiar enough to belong beside wood-roasted pork but fresh and herbaceous enough to taste like summer. Not to be outdone, our Tuscan “Marry Me” Chicken—seared chicken breast in a creamy Parmesan sauce with sun-dried tomatoes, garlic, lots of spinach and fresh basil; makes no promises regarding actual marriage proposals, but the sauce has earned the name for a reason.
Oh, but the Chicken Battle Is On! Bacon, Cheddar & Caramelized Chicken couldn't care less how many wedding proposals it, or any other chicken, has garnered. It boasts Bacon Power! Familiar, rich, and impossible not to like, if not love, and marry.
Beef should have its fair say as well, thus we have Beef Enchiladas with Fresh Local Tomato Salsa. The enchiladas are served with rice, beans and our house-made enchilada sauce, but the fresh local tomato salsa is what turns this from an damn good enchilada dinner into an August enchilada dinner. When local tomatoes are this good, the best thing we can do is handle them gently and let them taste like themselves; we'll be pureeing many, many pounds of them into our Fresh Local Tomato Salsa with fresh lime, cilantro, onion, and a bit of jalapeño.
We are also offering Classic Shrimp Cocktail by the half-pound or pound. As with the potato salad, the difference is in the preparation.
The shrimp are not simply boiled in plain water, chilled and deposited into a plastic ring. We blanch them in a highly seasoned broth with Old Bay and fresh lemon, then serve them with lemon wedges and our house-made, properly horseradishy cocktail sauce. Shrimp cocktail should taste unmistakably of shrimp, lemon, spice and horseradish—not cold water and ketchup. And our Fresh Corn & Local Tomato Salad... This one deserves a small explanation because it may appear, at first glance, to be merely a tub of corn. Not remotely; we start with bushels of fresh local sweet corn, blanch it in a massive cauldron, quickly chill in an ice bath, shuck every ear, and then painstakingly remove the kernels from the cob before combining them with ripe local tomatoes, fresh herbs, and a light vinaigrette. It is a wonderfully simple summer salad that is a case in point for the distinction between "simple" and "easy".
Finally, we have your days eating pretty well rounded out between our Overnight Oats, "Western" Egg Bites, and Lemon-Blueberry Crumb Bars. In my book, each one totally acceptable as a breakfast, lunch, or dinner. Personally, we vote Lemon-Blueberry Bar for Breakfast, Lunch, AND Dinner.

Have a Great Weekend,
Brian and The BAC Team

Email from Brian Abner Culinary Good Friday Afternoon All!!! First, our weekly Cyclospora update—and unfortunately, it continues to get worse, not better. Michigan is now reporting 10,773 cases

07/24/2026

Good Friday Afternoon All!!!

First, our weekly Cyclospora update—because apparently this is both a food newsletter and an ongoing epidemiology seminar.
Michigan has now reported 8,176 cases and 160 hospitalizations. The federal government has finally provided some clarity: the CDC and FDA now link a defined nine-state outbreak to iceberg lettuce from Taylor Farms de Mexico, which was recalled last week. However, Michigan still says that no specific produce item, grower, or supplier has been identified as the source of our much larger statewide outbreak—and other foods have not been ruled out. So, while we are considerably closer to an answer, we do not yet have one that explains everything.
Therefore, no traditional leafy salads again this week. Please don’t blame us. Blame your government—or, more precisely, blame a regulatory system that has spent decades allowing food companies, lobbyists and public officials to sit suspiciously close together.
Of note regarding our current, and waaaayyyy to long to explain outbreak, Taylor Fresh Foods gave $1 million to a president-aligned super PAC last year, spent another $1.1 million supporting other political committees, hired a recently departed White House official as a government-relations consultant, and has spent approximately $810,000 lobbying on matters including food-safety regulation. Company representatives then met with White House and FDA officials during the outbreak, after which an initially positive lettuce test was reclassified by the FDA as a false positive. To be clear, there is no evidence that the meeting or money changed the laboratory assessment—and federal officials still say the epidemiological and traceback evidence points toward Taylor Farms lettuce.
It may all be completely innocent. It is merely the sort of completely innocent sequence of events that makes public confidence curl up on the kitchen floor and writhe in frustration. This is not unique to Taylor Farms, one political party or one administration. Anyone who read Fast Food Nation (or similar piece of useful, factual, yet yellow journalism) knows that money has enjoyed a seat at the table where American food policy is written for a very long time. We would simply prefer that it not sit between the scientists and the microphone.
Which brings us naturally to eggs.
Are eggs currently one of nature’s most nutrient-dense foods—packed with vitamins, minerals, choline and complete protein containing all nine essential amino acids—or are they tiny cholesterol grenades patiently waiting to kill us? Please check back every ten minutes for the government’s updated answer.
For now, the current federal guidance explicitly prioritizes eggs among high-quality, nutrient-dense protein foods, so we’re going with that. The nutritional good appears to substantially outweigh the bad for most people, provided breakfast is not a 20-egg omelet served with a side of spite.
This week we’re introducing our Roasted Tomato, Spinach & Feta Egg Bites: three unusually substantial bites, each made with two whole eggs and plenty of roasted tomato, spinach and feta. That is six eggs total, serving two to three sensible adults—or one person determined to establish a point. They make for an excellent breakfast, lunch, snack or emergency source of complete protein.
The rest of this week’s menu leans heavily into the fact that Michigan tomatoes and fresh summer herbs have finally arrived and deserve meaningful employment. They appear in our Bruschetta-Topped Chicken with fresh mozzarella, basil pesto, angel-hair pasta and roasted summer vegetables; our Tomato-Basil Fresh Mozzarella Caprese Tart; the egg bites; and our tomato-herb rice pilaf. We don't consider this repetitive overuse, simply eating with the season as we should.
Moving on, we’re particularly excited about the new Creamy Lemon-Dill Chicken. Lightly dredged and sautéed chicken breast with a bright cream sauce loaded with fresh summer dill and lemon. This one is new to us, but I strongly suspect it is about to become part of the regular repertoire. Dill occasionally gets trapped in pickles and potato salad; it deserves greater opportunity.
Our vegetarian Spinach & Artichoke-Topped Stuffed Shells begin with cheese-filled pasta shells, which we top with a creamy mixture of spinach, artichokes, garlic, herbs, cream cheese and Parmesan then baked until golden. There was no compelling reason to choose between stuffed shells and spinach-artichoke dip, so we did not.
The sides are unusually strong this week. Our Asian Cashew Chicken Salad combines tender chicken, scallions, celery, red pepper and water chestnuts with a light hoisin-sesame dressing and an appropriate—not merely ceremonial—quantity of roasted cashews. Eat it cold, put it in a wrap, or save the lettuce-wrap idea for whenever lettuce is allowed back into polite society.
We’re also offering Italian Cheese Tortellini Salad with tomatoes, fire-roasted peppers, artichokes, scallions, fresh herbs, mozzarella pearls and shaved Parmesan. It turns out that putting cheese inside the pasta and then adding two more cheeses remains a very effective culinary strategy.
And then there is our House-Made Five-Bean Salad. Everything you expect from a classic five-bean salad—only better. All beans are cooked in-house rather than opened from cans, joined by fresh green beans, fire-roasted red peppers, celery, shaved carrot and house-pickled red onion, then tossed with pricey sherry vinegar and good olive oil. It is loaded with fiber, plant protein and actual vegetables; it keeps beautifully; and an almost unreasonable amount of care goes into something most kitchens would assemble with a can opener. We really believe in this one.
This week’s soups begin with Italian Wedding Soup—the sort of warm summer wedding we imagine taking place on a cliff in Positano, with tiny meatballs, greens and pasta swimming happily in the broth as if it were the Mediterranean itself.
We’re also making Manhattan Clam Chowder. Yes, everyone loves New England clam chowder, but this is summer, folks. Tomatoes are finally worth eating, and we still have five more weeks to fit into our bikinis and Speedos.
Naturally, we then loaded the fourth soup with potatoes, bacon, cheddar, sour cream and scallions. We are chefs who believe strongly in healthy, balanced living—but we are not wellness coaches. That’s someone else’s gig.
Elsewhere, Beef Stroganoff needs no lobbying campaign; it has always polled extremely well here as do our Maryland-Style Crab Cakes with the most addictive of cold sauces...Remoulade. Finally, Chocolate & Peanut Butter Mousse Icebox Cups. No, they are not Reese’s Peanut Butter Cups. Reese’s has unquestionably nailed the flavor combination; we simply know what to do with a whisk. Chocolate cookie crumbs, fluffy peanut butter mousse, a thin ribbon of silky chocolate ganache and lightly sweetened whipped cream—all cold, airy and layered into one very summery icebox dessert.

Have a Great Weekend,
Brian

Email from Brian Abner Culinary Good Friday Afternoon All!!! First, our weekly Cyclospora update—because apparently this is both a food newsletter and an ongoing epidemiology seminar. Michigan h

07/17/2026

Good Friday Afternoon All!!!

First, a quick Cyclospora update. Since last Friday, the number of reported cases in Michigan has more than doubled to over 5,000. The indication seems to be that it is salad/lettuce related. Many have heard that shredded lettuce at Taco Bell has been indicated. This only accounts for a portion of the reported cases. As of this writing, there is still NO CLEAR SOURCE (PRODUCT OR FARM/DISTRIBUTOR) of the outbreak. The CDC and local health organizations are still urging folks to avoid bagged salad and use only whole, well-washed lettuces, for consumption. It is also being emphasized that washing whole heads of lettuce only reduces the risk of Cyclospora, it does not eliminate the risk. Given current data, and our zero risk tolerance for our product, we will forego our regular leafy side salads for one more week until there is more certainty regarding the source of the outbreak. Healthy living in Metro Detroit has suddenly become needlessly complicated: lettuce may harbor an intestinal parasite, while outdoor exercise carries the possibility of acquiring black lung from Canadian wildfire smoke. At this point, the safest wellness plan appears to be staying indoors and letting us cook for you. The good news is, we can be more confident in veggies in general. Because we are still not completely certain regarding the source, we will remain extra vigilant in washing all produce, but it's July in Michigan, and we have a short window to enjoy all the local bounty; we've got to get it while we can.
Building on that thought, Michigan produce has finally reached the point where using it in nearly everything is less a failure of imagination and more a civic and culinary responsibility. We do not get sweet corn, tomatoes, cucumbers, zucchini, peppers, eggplant, peaches and blueberries like this in February—unless you count produce that has more passport stamps than most of acquire in years. So this week we are doing what seasonal cooking is supposed to do: indulging shamelessly while everything is genuinely local, abundant and wonderful. Sweet corn alone appears fresh in our Corn and Tomato Salad, roasted into Corn Chowder, and folded into Zucchini Fritters. This position has not been formally adopted by any local governing body, but we remain confident it would pass unanimously.
The entrée we are particularly excited about is our French Onion Chicken: pan-seared chicken breast topped with caramelized onions and melted Swiss, then served with twisty egg noodles and a rich Gruyère-sherry sauce. It has all the deep, savory comfort of French onion soup, except we replaced the soup bowl with chicken and twisty egg noodles—which, upon reflection, may represent progress. Local produce abounds in offerings such as our Roasted Summer Vegetable Tortellini and our Mediterranean Orzo Pasta Salad, available both as a stand-alone side and as an accompaniment to our Lemon-Herb Grilled Shrimp Skewer. Perhaps less summery is our Mustard and Brown Sugar Glazed Brisket. The brisket requires little advocacy; beef, brown sugar, Dijon and horseradish have successfully represented themselves for years.
And because this is Grosse Pointe—the ancestral summer habitat of boats, patio drinks and chilled shellfish—we are offering Jumbo Shrimp Cocktail by the half-pound or pound, with zesty house-made cocktail sauce and plenty of lemon. Public Service Reminder: Pinkies out when sipping your chardonnay. For dessert, Peach-Blueberry Crumb Cake. Or is it for breakfast, because it is essentially a coffee cake. With fruit no less, sounds breakfasty. We thought of calling it Crumby Coffee Cake, but our marketing department shut down that idea. Regardless, Crumb Cake occupies that wonderfully flexible category in which it is called “coffee cake” before noon and “dessert” after dinner, sometimes by the same person on the same day. We see no reason to investigate further.

Have a Great Weekend,
Brian

Email from Brian Abner Culinary Good Friday Afternoon All!!! First, a quick Cyclospora update. Since last Friday, the number of reported cases in Michigan has more than doubled to over 5,000. Th

07/10/2026

Good Friday Afternoon All!

Alright, this week we have to talk a little less about fun food stuff and focus on the number one most important aspect of foodservice. Food Safety. Not near as fun as gloating about how amazing French Cuisine is or basking in the wonder of Mother Nature's seasonal bounty. But, without exception, preparing safe food is, by a country mile, the most important thing foodservice establishments do. It doesn't matter a bit how delicious or beautiful your food may be, if you make your customers ill, you are the most colossal of failures. In commercial kitchens such as ours, staff is required to hold certain levels of food safety certifications depending on ones position. And these certifications must be kept current through periodic retesting. Every day, many of our practices are designed around preserving a safe food chain. It's not a ton of fun to chat about, but we take these practices very seriously every single day.
But sometimes you need to be even more vigilant. Many or most of you are aware by now of the Cyclospora outbreak. Today, I would like to (briefly) focus on the outbreak and what we are doing to ensure food safety. First, it is clear that Michigan is at the heart of the outbreak. Cyclospora is a parasite that causes illness through ingestion, typically from contaminated water or produce. To date, there is still no clear culprit. In Michigan, we are creeping towards 2,000 documented cases. This will go up. Cyclospora has an incubation time of typically 7 days (as little as 2 days, as many as 14) which can make tracing the culprit difficult. That, and in the name of government efficiency, much of our National CDC has been laid off. But it's not all bad news. First, as of this writing, you are still 29 times more likely to get injured running your car into a deer than you are to suffer GI upset due to cyclosporiasis. If Michigan Stadium in Ann Arbor were filled to capacity, the number infected would be less than the number of folks in line for a single bathroom at any given moment. And illness cannot be transferred from person to person. Pretty good perspective, but we don't work on "pretty good" over here. Another positive, cyclospora is relatively easy to kill. Any cooking over 158F will kill it. So any vegetable going into the oven or taking a splash in boiling water will be safe. Further, diligent washing/rinsing greatly reduces risk. And when it comes to food safety, we have exactly ZERO risk tolerance. Serving you healthy, well-balanced fare has always been one of our core principles. So our menu this week has largely been constructed and/or adapted to minimize any risk.
More often than not, when a foodborne illness outbreak occurs it stems from leafy greens. Pun intended. Naturally, because most of us don't cook our salad. Bag salads get hit the worst, because when trimmed and packaged together, one bad spinach leaf can contaminate an entire bag. With heads of lettuce, discarding the outer leaves (where the contamination tends to occur) and washing what remains generally does the trick. But nothing is 100%. We have grappled with this for a few days now, but for everyone's safety, until the source of the outbreak is identified, WE WILL BE SUSPENDING OUR SIDE SALAD ACCOMPANIMENT. Since day 1 we have always included a small side salad with our entrees because we believe strongly in the benefits of leafy greens. But it is the one thing that we don't have sufficient control over, and we're not comfortable taking any risk with our client's health. In lieu of our side salad, we will be INCREASING THE PORTION SIZE OF OUR OTHER VEGETABLE ACCOMPANIMENTS. This eliminates the number one most likely source of outbreak. But that's not good enough. Just because leafy greens tend to be the source of these outbreaks, it's certainly no guarantee. If you peruse the menu, you will see almost no mention of raw fruits or vegetables. The very few exceptions (grapes, apples, grape tomatoes) were chosen because they are very low risk. Primarily due to their surfaces. Smooth and easy to wash. No nooks and crannies for the stuff to hide. We have greatly (and it almost makes us cry) reduced the amount of fresh herbs this week as well. In the limited preparations where fresh herbs are being used, they will be thoroughly washed and/or will take a brief bath in boiling water. What you will see lots more of are items like roasted red peppers, sundried tomatoes, our pork loin will be brined with dried herbs, fruits in our oats and dessert will be cooked. And, again, any greens or vegetables appearing on the menu that are cooked (entree vegetable accompaniments, soups, ravioli filling, etc) are safe. Thankfully, the 158°F threshold required to kill Cyclospora is easily met.
We hope this gives you the confidence to continue ordering without worry. With regards to both food safety and diet in general, your health and well-being are something we have always made a top priority and take extremely seriously. Now go out and enjoy this beautiful weekend!

Have a Great Weekend,
Brian

Email from Brian Abner Culinary Good Friday Afternoon All!!! Alright, this week we have to talk a little less about fun food stuff and focus on the number one most important aspect of foodservic

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Grosse Pointe, MI
48230

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+13135304302

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http://www.brianabnerculinary.com/

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