Fressing with Fishman: Customize Your Coffee Blend
Whether it’s bourbon or beer or coffee, consumers are ditching the everyday in favor of more exclusive, limited production offerings — something they’ve noticed at the forthcoming New Order Coffee Roasters, where they’ll focus on the small batch roasts and blends their customers want instead of simply relying on a handful of pre-selected daily brews.
Their first retail space is planned for Midtown, set to open in 2,000 square feet this winter (3100 Woodward Ave.).
On-demand roasting will likely set New Order apart, as air-bed roasting technology will provide for in-store roasting and complete customization. Expect a traditional coffee shop menu with pastries rotated from local bakeries and providers.
Owner Elizabeth Rose is also working on a Ferndale location, hoping to grow into a suburban space sometime next year.
Cuisine Of France
Restaurateur Adam Baru is opening his third restaurant in Ann Arbor this month, with Mikette
highlighting the cuisine of Marseille, France (1759 Plymouth Road). The bistro will occupy 3,000 square feet in Broder & Sachse Real Estate Service’s the Courtyard Shops near the University of Michigan’s North Campus.
The menu will have a Mediterranean feel and introduce a raw bar concept to the city’s restaurant scene. Seating is available for 75 inside and
another 50 outside on a canopied patio.
Baru also owns Mani Osteria, an Italian-style tapas restaurant, and its neighbor Isalita, a Mexican cantina — both are located at 341 E. Liberty St.
Ford And Cuervo
Jose Cuervo and Ford Motor Company have partnered to develop a bioplastic made from the tequila producer’s agave plant byproduct. The sustainable material would be used in Ford cars for interior and exterior components like wiring harnesses, HVAC units and storage bins.
The automaker says the material is both durable and aesthetically pleasing, but long term may result in a reduction in vehicle weight. That shift would result in less energy consumption and ultimately fewer trips to fill up.
Agave has a seven-year growth cycle before the heart of the plant can be harvested and roasted. It’s then ground and the juices extracted for distillation. The remaining agave fibers, however, have long been used as compost at Jose Cuervo’s farms and by local artisans to make crafts and paper from the remnants. As the tequila maker has grown dramatically in size, now cultivating millions of plants, they’ve set their eyes on a broader use for those remnant fibers.
With Ford as a collaborator, the agricultural biomass waste can be repurposed to help reduce the some 400 pounds of plastic on a typical car.
Tom’s Oyster Bar in Royal Oak is debuting a new drink menu this weekend, featuring craft cocktails, sangrias, mules and some seriously inventive “adult milkshakes.” Tom’s new Piña Colada Mule will introduce ginger beer to Malibu rum, pineapple juice and lime juice. Their Cold Spaniard will re-imagine Spanish coffee as a milkshake with a caramelized cinnamon-sugar rim and homemade whipped cream. The Berries and Cream shake blends Absolut Vanilla, berries and Chambord.
Mazel Tov …
To Stephanie Kamykowski and Brett Mellin on their marriage.
To Elyssa Felsenfeld and Joshua Greenberg on their marriage.
To Neil Rockind and Rockind Law on the move from Southfield to Bloomfield Hills.
To Kevin Adell and his 910 AM Superstation, which continues to add to its already colorful lineup of local personalities and programming. Their newest show, The Doctor Is In, will focus on dealing with addictions and run nightly from 1-3 a.m.
Happy Birthday to Larry Jackier, Josh Linkner, Oak Park Mayor Marian McClellan, George Nyman, Matt Spickler, Steve Tapper, David Techner, Richard Victor and Brandon Yellen.*
— Ryan Fishman, JN Contributing Writer