The Lucky Duck, a new dinner destination serving modern, Korean-influenced small plates and cocktails is getting ready to open in downtown Clawson.
The new restaurant will have a menu of shareable Asian dishes, such as house-made dumplings and lettuce wraps with roasted pork shoulder. Owner and chef Grant Vella says a cocktail list will also have a heavy Korean influence and aims to complement the food menu, which will highlight local produce.
The 60-something seat restaurant, formerly longstanding watering hole Moose Winooski’s, is right in the heart of Clawson at 14 Mile and Main. In addition to table seating, there will be a 12-seat bar with six taps: four for craft beers and two for pre-made craft cocktails.
Vella is planning a Nov. 16 grand opening.
“I want to offer my own take on Asian small plates,” he said, adding that he is shooting for an atmosphere that is down
Dr Chris Van Tulleken doesn’t want to ban bacon sandwiches outright – but he does have a serving suggestion. “I just want there to be a warning on the packet saying this food is associated with increases in obesity, cancer and death,” says the 42-year-old television doctor. “And then you can go ahead and enjoy it.”
After coming for our bacon sarnies he wouldn’t stop there: fish fingers, baked beans, all the childhood staples which most of us grew up on (and have returned to sneakily for lunch during this year of lockdown). “In Britain, we don’t have a food tradition,” Dr Van Tulleken says, witheringly, with the result that, “British cooking has all been ultra-processed.”
Ultra-processed is the stuff of ready meals, biscuit tins, breakfast cereals and school lunch boxes. To deconstruct the bacon sandwich, “ultra-processed” would typically apply to the industrialised white loaf, mass produced and chemically cured
Heart Month to promote better heart health is recognized annually in February. We are sharing with our readers a delicious, heart-healthy recipe from celebrity chef Donatella Arpaia along with tips from her world renowned heart surgeon husband, Allan Stewart.
You will like preparing this delicious Nut & Herb Encrusted Salmon with a Side Salad. What could be better than sharing tasty and healthy food with the people you love.
Donatella Arpaia‘s Heart Healthy Delicious Nut & Herb Encrusted Salmon with Side Salad
-2 wild salmon fillets, approximately 6 ounces grams each
-Salt and Pepper
-1 clove garlic, minced
-1 tablespoon extra virgin olive oil (evoo)
-¼ teaspoon Dijon mustard
-2 tablespoons freshly squeezed lemon juice
-Zest and juice of one lemon
-1 lemon quartered
-2 teaspoons agave
-¼ teaspoon crushed red pepper
-1/3 cup pistachios, coarsely chopped
-1/3 cup walnut nuts, coarsely chopped
-1 teaspoon fresh thyme