Category Archives: Food

Welcome to Ann Arbor, Society of Women Engineers

Posted on: February 16th, 2017 by Jen Cornell No Comments

 

We’re excited the Society of Women Engineers Regional Conference in will be in Ann Arbor March 10-12. Six hundred women will be attending this conference and each will be given a $15 Main Street Area Association gift certificate.

 

Attendees will have free time on Friday, March 10 to explore our downtown and will be making their way to our neighborhood to use their certificates. Join us at Vinology for our amazing brunch or happy hour, and let us show you the best dining experience in Ann Arbor!

Wine experts agree: Don’t miss the 2009 Poggio Antico Altero Brunello di Montalcino

Posted on: February 7th, 2017 by Jen Cornell No Comments

One of the benefits to having experts guide our wine team is that we are able to bring you the best wines on the market. Take, for example, the 2009 Poggio Antico Altero Brunello di Montalcino DOCG from Italy. This older vintage wine is hard to come by anywhere else, but we’ve got it on our menu!

This amazing gem was given 93 points by Wine Spectator, 92 points by James Suckling, and 91 points by Wine Advocate. Experts agree that this wine is not-to-be-missed.  You wont be disappointed asking for it next time you’re in the restaurant!

 

 

New seasonal menu is here

Posted on: February 2nd, 2017 by Jen Cornell No Comments

Our new seasonal menu is here and our own Chef Adam Galloway talks about two dishes that have him excited — the update to our classic ribeye as well as our new sturgeon dish.

Vinology has long been committed to our seasonally fresh, food-forward menu. Chef elaborates on that strategy in another new video.

Come in and see what’s new!

At the Bar: Ordering Wine with Food

Posted on: November 28th, 2016 by Jen Cornell No Comments

‘Tis the season of entertaining! Many of us enjoy holiday celebrations out on the town around this time of year, and many of us are intimidated when it comes to ordering wine to share with the table. Our very own John Jonna explains the basics in our latest “At the Bar” vlog. Watch and learn all you need to know to order wine while dining out, like a pro!

 

Our new spring menu is here!

Posted on: April 18th, 2016 by Jen Cornell

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Inspired by the fresh tastes of spring, Chef has created a new seasonal brunch and dinner menu. Highlights from the new menu include a morel and ramp flatbread, Michigan beet salad, rasher and speck benedict, chicken and waffles, and a fresh take on the classic burger. There’s something on our menu that’s sure to delight you! Check them out: Vinology Dinner Menu Spring 2016 (1) and Working Brunch Spring 2016 (1).

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Join us for Easter brunch

Posted on: March 19th, 2016 by Jen Cornell

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Chef has created an amazing $25 two course menu for Easter!

Come celebrate Easter and enjoy bottomless mimosas with these great dishes:

First course
Carrot and cardamom soup
Irish oatmeal crème Brule
Beet and ricotta salad
Smoked trout mousse
Second course
Lamb breast hash
Spring omelet
Lobster and asparagus quiche
Chicken and waffles
French toast
Steak and egg salad

 

We updated our menu!

Posted on: January 29th, 2016 by Jen Cornell

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Chef made a few delicious revisions to our menu for the winter, and we are thrilled!

A new bison dish replaces our previous venison menu item, and scallops will replace tuna.

We’re also offering a whole new game hen dish as well as a seasonal curry roasted cauliflower side.

Stop in and taste something new and delightful!

Cooking with Girl Scout Cookies, for a Great Cause!

Posted on: September 12th, 2015 by Jen Cornell

We’re excited to be part of the Girl Scouts Heart of Michigan Cookie Bake-off Benefit on Thursday, September 18, at Washtenaw Community College. This event supports Girl Scout outreach to low-income and at-risk girls in our community.

Chef Adam brought his signature creativity (and attention to deliciousness) to our entry in the Bake-off: Tagalong and Trefoil Drumstick. Featuring homemade tagalong cookie ice cream and a cone made from trefoil cookies, this amazing dessert is topped with a Chambord ganache.

Get your cookies and get baking!

Tagalong and Trefoil Drumstick

 

Tagalong Ice Cream

1 cup Creamy Peanut Butter
1/2 cup Granulated Sugar
Pinch Kosher Salt
1 tsp Tahitian Vanilla Extract
1/2 Tahitian Vanilla Bean Scraped
2 Cups 1/2 and 1/2
1 Cup 40% Heavy Cream
1/2 Cup Chopped Tagalong Cookies
Liquid Nitrogen (if not available you can use an ice cream maker)
In a mixer cream peanut butter, sugar, and salt. Slowly add in 1/2 and 1/2, heavy cream, vanilla extract, and vanilla seeds. Slowly add in liquid nitrogen until you have the consistency of soft serve ice cream. If liquid nitrogen is not available, place the ice cream base in your ice cream maker and follow the manufacturer’s instructions. Once completed, fold in your cookie pieces and place ice cream in the freezer to cure.
Optional tips
Freeze your ice cream base for about an hour before putting it in the ice cream maker to speed up the spin time.
Once you have removed all the seeds from your vanilla pod place it in an airtight container and cover it with granulated sugar.  In a few days time you will have vanilla sugar to use for what every you want.
Trefoil Cone
1/4# Melted Butter
1/8# AP Flour
1/8# Trefoil Powder
1/4# Powdered Sugar
1/4# Egg Whites
Use a food processor to turn the trefoils into dust. Sift together flour, cookie dust, and powdered sugar. Whip melted butter and egg whites. Combine wet and dry ingredients.  Spread thinly into rounds onto either a silpat or parchment paper. Bake at 375 4-4 minutes until golden brown.  While still hot form into a cone shape.
Chambord Ganache
3/4 Cup Heavy Cream
8 oz Chopped Dark Chocolate
2 Tbsp Chambord
2 Tbsp Unsalted Butter
Heat heavy cream and butter until butter is melted and cream just starts to boil.  Immediately pour over chopped chocolate. Gently whisk until all chocolate is melted. Whisk in Chambord.
Ice Cream Cone Assembly
Once Ganache is cooled, place into a piping bag and fill the bottom of the Trefoil Cones about a 1/4 inch up.  Allow ganache to harden then scoop the ice cream and enjoy.