As a chef who's obsessed with food quality, there isn't much more that excites me than the opening of a new restaurant or shop that's dedicated to bringing exceptional products to the community. I'm incredibly fussy about ingredients and very particular about where I shop. Like anyone else, I have my preferences, and our shopping habits are shaped by changing tastes and family tradition. My mom used to pick us up from school and take us to Joe's Produce in Livonia for fruits and veggies for the week. For my patience, I was rewarded with a small bottle of freshly squeezed orange juice, which I nursed the whole way home, trying to make it last as long as I could. Mom shopped there for years and I shop there now. I'm incredibly delighted that this weekend, they'll be opening a new meat and seafood shop, something I've been craving since I bought a home of my own. Just in time for the holiday weekend, I'll be able up my proteins and other ingredients for the picnic on Monday. The store will offer a variety of locally sourced meats, such as Michigan grass-fed beef and heritage Duroc pork . In addition to the locally raised items, several other quality meat and seafood items will be featured in their state-of-the-art meat and seafood cases. Bell & Evans all natural poultry products, veal, Maple Leaf Farms duck, Angus USDA Choice beef, Piedmontese beef, prime beef, and domestically raised all natural lamb will be hand trimmed by their in-house butchery staff. Those looking for ground beef without the fillers and by-products can purchase with the confidence of knowing that beef is ground daily in their refrigerated prep rooms to ensure the highest of quality and food safety. Sausages will also be made in-house. Varieties such as chicken, pork and lamb will be made using only fresh ingredients, natural casings, and unique recipes developed by their chefs. For convenience, customers will find oven-ready entrees, sides, a small selection of groceries, charcoal, and other grilling accessories. Behind the seafood counter, shoppers will find house-made salads, dips, sauces, and spreads, as well as smoked fish, and pickled options. The main attraction is the selection of sustainable catches, as well as select ecologically friendly farm-raised options. For shellfish lovers, the shop will carry several sizes of shrimp, all chemical-free. Mussels, clams and oysters will be available as well. The Grand Opening celebration will include product demonstrations and samples. On Friday, May 25th at 12 pm, there will be a live appearance by Jay Towers of Fox 2 and 100.3 FM, who will be on hand to give away prizes like movie passes, Tiger tickets, reusable shopping totes, and more. There will also be a chance to win one of four Bell & Evans turkeys. Here's a recipe for one of my favorite side dishes to prepare for a summer picnic. I hope you'll give it a try. Maybe I'll see you at Joe's! BLT Salad 1 1/2 pounds applewood smoked bacon 2 loaves Italian Ciabatta 2 containers red cherry tomatoes 2 containers yellow super sweet cherry tomatoes 2 heads Romaine Mayonnaise Pesto (recipe below) Method: Cook bacon in oven on parchment covered sheet trays until crispy. Cut into pieces (not bacon bits). While the bacon is cooking, make the pesto. Slice bread in half lengthwise, brush with oil, season and grill. Cut into small-ish cubes. Wash tomatoes and slice in half. Chop and wash romaine. Combine about 1 cup mayonnaise with pesto. Toss all ingredients together and dress with pesto-mayo, adding more as needed. Adjust the seasonings to taste. Basil Pesto 4 cups loosely packed basil leaves, washed and dried 2 cloves garlic, smashed ¾ cup pine nuts, toasted 1 cup grated parmesan cheese (good quality) 2 teaspoons balsamic vinegar (or to taste) 1 – 2 teaspoons salt, or to taste ½ teaspoon white pepper, or to taste 1 to 1 ½ cups olive oil (extra virgin preferred) Method: place basil, garlic, and pine nuts into the bowl of a food processor; puree until smooth, about 20 – 30 seconds with machine running, drizzle in oil, using enough to make a loose paste add cheese and just pulse briefly to combine; taste and season with salt, pepper, and vinegar to taste cover very tightly (it is a good idea to place a layer of plastic wrap directly on top of the surface of the pesto before putting the lid on the container) store up to a week in an air-tight container

Picking up where we left off, today's lesson is all about everything you need to know in order to grill beef like a pro! Now that you've learned how to prep your grill for ultimate performance, it's time to learn the important keys to grilling beef perfectly each and every time.

Necessary Tools:
- 2 sets of sturdy tongs with long handles
- a clean container for fully cooked food
- a stiff grill brush for cleaning grilling surface
- an old towel, wrapped into a cylinder and tied with butcher’s twine for oiling grill
-neutral oil (like canola or vegetable) for oiling grill surface
- an instant read thermometer (digital are easiest to read)
- a pastry brush or mop for basting

Techniques:
- pre-heat grill, preferably with 2 heat zones – one for searing items and one for longer, slower cooking or finishing
- on a gas grill, set dials at medium-low heat on one side, and medium-high heat on the other side
- for charcoal grills, start coals together in a large pile in the center; when white hot, use tongs to push ¾ of hot coals to one side in a thick layer; leave remaining coals in a thin layer on the other side to create 2 heat zones for proper cooking
- clean grill grates thoroughly with brush, scraping off all bits of burned on food, charcoal dust or residue
- wipe grates several times with oil-saturated towel cylinder, closing lid between each wipe down to maintain heat
- season beef with salt and pepper on both sides and sear on hotter side of grill for about 30 seconds to 1 minute; gently lift meat off surface of grill and turn ¼ turn to create cross-hatch markings; continue to cook for another 30 seconds, then turn meat over and repeat on second side
- when beef is seared on both sides, move to cooler side of grill to finish cooking with the lid closed
- boneless beef cuts will cook more quickly -- in an additional 7 – 12 minutes after initial searing; bone-in beef pieces will need to cook approximately 15 – 20 minutes after initial searing; whole chickens will take approximately an hour to cook completely when placed on the cooler side of the grill
let meat rest in a clean container, covered loosely with foil, for 5 – 10 minutes before serving to maintain juiciness.

Instant Read Thermometer: A Chef’s Best Friend – Learn to Cook Foods Perfectly with this invaluable tool!

Beef –
Rare 120 - 125
Medium Rare 125 - 130
Medium 140 - 145
Medium Well 150 - 155
Well 160 and above (not recommended)