Back at Union Hall Kitchen

Well, we are back at Union Hall Kitchen. Our suppliers are making stops again and we are gearing up for our new season. We feel a little more prepared than we did last year. Jay spent the day prepping all kinds of savory yums, including a chicken pepitoria (a traditional Spanish dish of chicken stewed in almond and saffron sauce) that we are rolling out this week in a sandwich with an apple and aioli slaw. There we are working as a team to get that aioli made. He made sofrito in preparation for another season of delicious paella. We'll be opening with our Catalan-style pulled pork. In our never ending effort to source as many ingredients locally as we can, we are now getting our Manchego from Graystone   Farm and Creamery in Chelsea. The Midwest truly meets Spain. We'll also be making shrimp fritters with lemon aioli. The shrimp, too, is sourced locally from The Shrimp Farm Market in Okemos, Michigan's first and only shrimp farm. I, of course, am back at baking our gluten free almond cookies.




We are anticipating a wonderful and fun grand re-opening event Friday, March 30. We love the atmosphere downtown and can't wait to be a part of that again on a full-time basis. Here is a photo of our card. We look forward to seeing you there.