Last night I went out to dinner with T– from Brilliance to this amazing restaurant in Muskegon called Mia and Grace. It’s a very small dining room that features organic, farm-to-table cooking, and pretty much everything made on site. The food was nicely balanced and interesting without being “interesting” if you know what I mean.
I had a lavender-vanilla bean creme soda that was really lovely. We started with the local cheese plate, moved on to a beet carpacio salad that flirted with perfect, and I had their gnocchi with spinach. For dessert a true key lime pie.
Highly recommend the restaurant, if you are in the area.
Today we finished recording An Artificial Night around four-thirty. This pleases me because they had scheduled three and a half days and it only took three. It really is funny how I can read smoothly for three pages and then hit a sentence that I can’t seem to get out.
After work C– drove me into Grand Rapids on his way home and dropped me at a coffee shop. Merrie Haskell came to fetch me and take me back to her lake cottage for a little bit of relaxation before heading back to Portland tomorrow.
All in all, it’s been a very good trip.
A real Key Lime pie? Above the Mason-Dixon line? Never heard of that happening before. Usually Northern folks think they can use regular limes and be fine…
The chefs are native southerners
Then I salute them for keeping the faith and bringing real Floridian flavor to the north! Key Limes really are wonderful things and the flavour’s so unique that once you’ve had real Key Lime pie, you can’t go back. I personally love to use Key Lime juice on seafood, in marinades and such. Deeeeelicious!
I’m sorry I missed your visit to michigan, I’ve been meaning to try Mia and Grace I’ve heard good things about it and now I’ll have to go.
Yeah, I saw on your twitter feed that you were off to San Diego Comic Con and was selfishly sad, since getting to hang with you is one of my favorite parts of the trip.