by Ari Weinzweig

Click here for information regarding our upcoming New England Dinner!

I can’t say I’ve seen it in person but I know that there was an episode of the Simpsons where Homer prays and thanks God “for giving us two kinds of Clam Chowder.” This month we’re focusing on New England so we’ll skip over the redder face of what’s commonly called Manhattan clam chowder and focus on the milk-based version we all know and love as New England Clam Chowder.

This is a subject deserving a lot more space than I’ve got here because EVERYONE who makes chowder and everyone who’s studied its history has a different take on it. The Roadhouse recipe has become pretty well a favorite of many folks in town. It’s got a lot of applewood-smoked bacon, which is probably a touch meatier and certainly slightly smokier than older versions that would have likely called for salt pork. For the moment let me just say that we make ours from East Coast Quahogs (pronounced “KO-hog”), the large, hard shelled clams that are native to the area. And that it’s got a really loyal following out at the Roadhouse. If you haven’t had it, ask for a taste next time you’re in!

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by Ari Weinzweig

One of the first things that English settlers did when they got to North America was to plant wheat. Bread was the taste of home that they had a hard time living without. While the wheat growing didn’t always work out, they always found ways to make bread. Though few American s know it, this is one of the first, and to my taste, the best, of old time American breads.

I won’t say that I’m addicted to this…

Unfortunately, Rockin’ at the Roadhouse has been cancelled for Wednesday evening, June 25.  A private party has booked the outdoor patio space.  The Roadhouse will resume its normal Rockin’ schedule on July 2!  Thanks so much for your patience.

WOW!  Everything out at Cornman Farm is a different shade of green.  The carrot tops, tomatoes and potatoes are deep green.  The parsnips and peas are a lighter shade and the alliums have their own dusky verdant shade.  4000 tomato plant and 3500 pepper plants are finally in the ground and last week has been about doing battle with the weeds, a row at a time.  We’ll continue to clean the weeds from all the beds and begin putting up trellissing…

Toledo Blade food editor Kathie Smith visited the Roadhouse in early June to enjoy traditional Iowa foods at Zingerman’s Roadhouse Dinner From the Heartland. The dinner was a flavorful success with a menu planned by James Beard-nominated Chef Alex Young including ingredients such as Herb Eckhouse’s pancetta and Maytag Blue Cheese. It was entertaining as well with special guests Paul Willis, founder of Niman Ranch pork, visiting local Niman Ranch farmers Jan & Steve Petersen and Andy & Amy Pachay, Jacqueline Venner shared…