Tastemakers: The Cook‘s House/Red Bull

Aug. 10, 2008

The Cooks’ House

A couple of weeks ago in Tastemakers, I listed 31 downtown Traverse City restaurants for visitors and residents to check out during the Film Festival. I was proud of the fact that by memory I was able to list 31 eateries all within a few blocks of each other. Proud until a reader called and said: “How and the hell is The Cooks’ House not on that list?” I sank deep in my chair. I had no excuse, except for the simple fact that the reality of getting older is starting to sink in as I find myself in the early stages of what some call “senior moments.”
A trip to The Cooks’ House is anything but forgettable. Located in the quaint building on Front Street that once housed Patisserie Amie, The Cooks’ House is the creation of chefs Jennifer Blakeslee and Eric Patterson. I was familiar with both of their culinary talents from past projects as Blakeslee was the sous chef at my kids’ school and Patterson used to give cooking demonstrations at Black Star Farms’ Farmer’s Markets and was the chef at Ciao Bella. Their previous joint venture was at Andre’s, a French restaurant in Las Vegas.
There are a lot of things to like about The Cooks’ House. The first is their commitment to local sustainable cuisine. A quick glance on the chalk board and you will find around 35 area farms and growers that comprise the ingredients for their menu. “We shop local first and 95% of our menu comes from things grown or produced in Michigan,” said Patterson. Blakeslee is the daytime chef and Patterson handles the evening shift.
A recent visit produced another reason why The Cooks’ House, in just a few months of being open, has become a popular dining destination in Traverse City: the intensity of flavors. If you want proof that local and fresh makes a difference, then this place will convince you of that. I started with the Tomato & Bread Salad with Micro Basil and it was seasoned to perfection and tasted as if it was all just picked from the garden an hour before served. For my entrée I chose the Chicken Breast with Whole Roasted Garlic and Sautéed Purslane served in a Garlic Broth. It was hands down the best chicken I have ever tasted. Patterson took none of the credit for how he prepared it; instead he said: “It is because somehow Otto’s Chicken Farm has figured out the best way to raise free range chickens.”
Be sure to check out The Cooks’ House in Traverse City: thecookshouse.typepad.com. With room for only about 20, they often are booked so call ahead for reservations: 231-946-8700.

Red Bull

As students head off to college campuses, they will be inundated with energy drink promotions. The popularity of energy drinks has grown to a $7 billion industry in the United States with Wall Street predicting the industry to hit $10 billion by 2010.
Leading the way in this energy drink marketing madness is Red Bull. Developed in the mid-’80s by an Austrian entrepreneur who was looking for a cure to jet-lag, Red Bull has skyrocketed to the top of the industry, selling over four billion cans worldwide last year.
Red Bull sponsors just about everything they can get their hands on. I was at the AuSable Canoe Marathon a few weeks back and Red Bull had marketing students from Grand Valley State walking around, handing out free samples.
These energy drinks are today’s version of “speed.” When I was in college, some students took speed to stay up all night to cram for an exam. I drank a pot or two of coffee instead (I remained drug-free except for the few times I pulled a Bill Clinton).
Essentially, Red Bull and other energy drinks are a big shot of caffeine and vitamin B. As for the caffeine content, it is the same as a cup of coffee, or twice what is found in soda. I find myself from time to time enjoying a can of Red Bull or one of its competitors (Red Bull has 50% energy drink market share in the U.S.), and enjoy it as an alternative to afternoon coffee. I even enjoy Red Bull cocktails, mixing it with vodka and the popular Jagerbomb.
But as one professor told me after I fell asleep during an exam, there is no suitable substitute to a good night’s sleep before exam day.