Celebrate Thanksgiving at Novi’s Toasted Oak Grill & Market
What:
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Celebrate Thanksgiving at Novi’s award-winning Toasted Oak Grill & Market.
Who:
Find out what's happening in Novifor free with the latest updates from Patch.
Toasted Oak Grill & Market
When:
Thursday, November 26, 2015
Dinner service from 1 p.m. – 8 p.m.
Last reservation for the evening will be at 7:30 p.m.
Where:
Toasted Oak Grill & Market
Located at the
Baronette Renaissance Hotel
27790 Novi Road
Novi, MI 48377
About The Dinner:
Thanksgiving Dinner - $35.00 per person
Dinner Includes
Michigan Salad with Seasonal Greens, Pickled Michigan Cherries, Zingermans goat cheese, candied walnuts, Shallot Vinaigrette
OR
Butternut Squash Soup with Pumpkin Seed Oil
Entrée
Turkey Breast - Brined and Roasted, Cranberry mostarda
&
Smoked Thigh and Leg - Smoked and pulled
Accompaniments
Green Beans with Mushroom sauce, fried shallots
Cornbread Stuffing with Roasted Michigan apples
Roasted garlic Whipped Potatoes with Gravy
Candied Yam with Marshmallow and candied pecans
Dessert
Pumpkin brule
Cost:
$35 per person
Reservations are available by calling:
Toasted Oak Grill & Market
Call 248-277-6001
About Toasted Oak Grill & Market:
With an imaginative menu created by Michigan natives, Toasted Oak Grill & Market serves delicious American brasserie cuisine with an emphasis on all things local. Featuring a fresh market and wine shop that spills into an inviting and cozy dining room, Toasted Oak Grill & Market is a Novi restaurant that celebrates Michigan food & wine!
Toasted Oak Grill features a regional menu with a focus on fresh and original ingredients. Our program – appropriately named “The Chef & The Farmer” - features farm-to-table rotating dishes. These dishes embrace all things local. Lunch selections include sandwiches, small plates, salads and more.
The Toasted Oak Market features handpicked Michigan-made products, charcuterie,
delectable cheeses and fine wines. Buy food in the store and serve at home or telephone
orders for pick up.
About Executive Chef Brian Kanak:
Brian Kanak, Executive Chef
For Brian Kanak, the flavors of Michigan are reason enough to come home. After working in Philadelphia for eight years, the Great Lakes State native returned in 2010 and soon joined Toasted Oak Grill & Market in metropolitan Detroit, helping to develop and execute the pasture-to-fork philosophy embodied in the French-American bistro dishes. “The menu is full of fresh, clean flavors that capture the essence of Michigan’s farms,” says Kanak, who stepped into the executive chef role in February 2013 after working as sous chef and executive sous chef. “My goal is to interpret those products in such a way that they make our guests happy. That’s how you know you are doing it right.”
An experienced leader and manager, he also firmly believes the success of the restaurant lies in nurturing his kitchen staff. “I love hearing our staff’s ideas, theories, and philosophies,” he says. “I’ve hired them because I trust their abilities and value their input. I might be the conductor, but the cooks who produce the food are the ones who deserve the standing ovation.”
Prior to Toasted Oak, Kanak was executive chef of Philadelphia’s Wachovia Center (now the Wells Fargo Center). There he oversaw the Cadillac Grille, a private-membership restaurant located on the club level, as well as the catering for sporting and other events at the arena.
Before that, he worked for restaurateur Stephen Starr at Buddakan and El Vez. Kanak originally relocated to Philadelphia for a corporate chef-trainer position with the Capital Grille, overseeing the launch of new restaurants in markets including Kansas City, KS, and Tyson’s Corner, VA.
Kanak’s interest in the restaurant industry began when he was 15 and would regularly dine at Ginopolis’ in Farmington Hills, MI. The owner, Peter Ginopolis, particularly inspired him with his dedication to outstanding service, taking time to really interact with guests. Kanak took a position as a dishwasher in a local restaurant, working his way up to server before the general manager suggested he try stepping behind the stove. It didn’t take long for Kanak to “completely fall in love” with cooking and embark on his career path. “Since I did not go to culinary school, I was so lucky to have some amazing chefs take me under their wing and share their passion, as well as some very patient friends who were my taste testers and allowed me to experiment in the kitchen,” he says.
Kanak lives with his wife and 7-year-old son in Novi, MI. In his spare time, he can be found on the fairway, working on his backswing.
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