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News
July 213 Newsletter
June 2013 Newsletter
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May 2013 Newsletter
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Sparrow Meats Now at Logan! If you live in Ann Arbor, no doubt you have heard of Sparrow Meat Market in Kerrytown Market Place. What you may not know is they also sell their wonderful meats wholesale. Chef Thad recently sampled Sparrow’s products and he is just as impressed with the quality of their product as you are. They focus on local farm raised organic products as much as possible, which most of us are looking to consume these days. If not, check them out, the meats they procure are of the highest quality available. Chef Thad is now receiving lamb which is local farm raised; beef short ribs and pork tenderloin from this gold mine of a local butcher. The next time you dine with us see if you taste the Sparrow difference. |
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Fresh Water Fish Coming Soon For reasons we do not understand, fresh water fish common to the Great Lakes region are not on many menus in the Ann Arbor area. Travel a few hours north in Michigan, and you will see whitefish, walleye, perch and others in several restaurants. Chef Thad is actively developing new dishes featuring this incredible local resource, he is currently working with whitefish, perch and trout. We are excited to see what makes the menu and we hope you are too, so stay tuned! |
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Thank You for Your CommentsEvery now and then we take the time to read our reviews online. It’s very gratifying to hear from so many people who have dined with us and have had such positive experiences. This really energizes us to continue to provide the best dining experience in town. From the staff at Logan we would like to thank all of you who have taken the time to share your experience with the world. Unfortunately, not all comments are positive. The negative comments might be a blow to the ego, but these are important to maintaining the quality of your experience. We have one request, this is to please let us know while you are dining if your expectations are not being met and we will do our best to do so. Thank you again and keep your comments coming. |
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115 W. Washington, Ann Arbor, MI 48104 | 734.327.2312 | http://logan-restaurant.com | |||
April 2013 Newsletter
APRIL 2013 | |
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Spring is Here!
We all know what this means, fresh local produce will be abundant soon. We are so fortunate to live in a time and place where the pendulum is falling away from the giant corporate farm and swinging steadily toward local food production. The benefits of this movement range from healthier food, building a new local economy and stronger sense of community. The food is generally grown with healthier practices and is therefore better for us to eat. Local food is more nutritious, more flavorful and will stay fresh longer. Think about it, food grown in California or Mexico is at least 3000 miles away. It’s picked, placed on a truck, stored in a warehouse, purchased from the wholesaler, stored at your local grocer, then finally you have a chance to purchase it. The time from harvest to table is stripping the nutrients and flavor from your food. Another issue to consider is this journey your food under goes, which increases its carbon footprint. Shopping locally for your food is not only healthy for you, but for the planet as well. Seek out your local farmers markets, co-ops, even some of your smaller local grocers, and enjoy locally grown food as much as possible. Here at Logan we have always supported local businesses as much as possible. Fortunately some local distributors make this easy, such as Frog Holler Produce and Eat Local Eat Natural. Chef Thad also sources directly from local farmers and wild harvesters. This spring in particular, he started sourcing micro greens from Sugar Snap Gardens in Ypsilanti, www.sugarsnapgardens.com. These tasty shoots add beauty, color and flavor as a garnish to many of Chef Thad’s creations. Soon he will also receive wonderful wild local edibles like morel mushrooms and ramps. These are Chef Thad’s spring favorites, especially ramps or wild leeks. If you like garlic and spring onions you will love ramps; the aroma is more garlic and the flavor is more spring onion. As tasty as ramps are, they are still not cultivated commercially, so Chefs rely on wild harvesters to obtain them. Ramps have a short season however, late April through early June, so Chef Thad always takes full advantage. He will use them fresh as much as possible but as the season comes to a close he pickles them for use throughout the year. Ramps and morels are just a few of the items Chef Thad sources locally, and as the seasons change we will keep you posted on what is new. |
March 2013 Newsletter
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February 2013 Newsletter
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January 2013 Newsletter
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