Cornman Farms Creole Spice Blend
There are more than ten different businesses in the “Zingerman’s Community of Businesses” and Cornman Farms is the only one that’s (slightly) outside of Ann Arbor. It’s located in Dexter, Michigan, just west of Ann Arbor and that’s where they host luscious, gorgeous yet comfortable and intimate weddings at their century’s old farm.
If anyone’s intersted in tying the knot (my brother and his betrothed are doing just that in a couple months), then I highly recommend it. But we’re here for the food and that all starts with the chef, Kieron Hales. I’ve known Kieron for nearly twenty years by now and we’ve watched either grow up and start families all around the same time. I try not to compare myself to him too much because it makes me feel like a bump on a log, but let me tell you a little about what Kieron, his co-managing partner Tabitha, and all the crew out at Cornman Farms are creating.
Chef Kieron grew up in England and began working in Michelin-star restaurants at the age of 13—but these days there’s nowhere he’d rather cook than here. For him, the cultivation, preparation and enjoyment of food is deeply personal. What he can’t grow in his lovingly tended chef’s garden, he sources from local farmers and vendors he trusts—something he believes makes food more meaningful.
With every dish, Chef Kieron aims to create flavors that evoke emotion and feelings of home. Finding inspiration in his mum’s handwritten recipes, his years in world-renowned kitchens and his collection of 8,000 cookbooks, he creates meaningful menus that you’ll always remember.
Inspired by Ballymaloe in Ireland, Cornman Farms’ garden is probably Chef Kieron’s second-favorite space, just steps from his farmhouse kitchen. The four-season garden is both functional—growing vegetables and herbs for use in the culinary staff’s creations—and educational. During our FarmHand Programs or on event days, Chef Kieron loves to show visitors how his garden grows, and impress upon them how much better food tastes when it’s grown on-site, with loving care. Throughout the year, our seasonal menus are based on what is growing in our own garden as well as at other local farms. What is not used during harvest, we preserve by pickling vegetables and making jams, chutneys and sauces for use in our winter menus.
That’s the abridged version of Cornman and Kieron, but many of the foods they make would work well in any club and in all our fridges and pantries. This Creole Seasoning is a blend of paprika, black pepper, salt, onion powder, celery seed, cayanne, garlic powder and oregano. It has heat, but there’s a bit of sweetness that rises up in the finish while providing a mild amount of “cheek perspiration”—at least that’s what I call it when something is kinda spicy hot and makes the area right below my eyes gently sweat a little. I’ve been using it over scrambled eggs in the morning and I’ve even mixed a couple teaspoons with olive oil and vinegar to make a vinaigrette that was spicy but very good.
Of course, it’s great with all proteins, too, like fish, chicken, steak, pork chops…treat the seasoning like a dry rub and massage it into your choice of meat before grilling or cooking and let the wonderful red color and spicy flavors come alive.
Maccheroncini di Campofilione Egg Pasta from Italy
Most of the pastas we feature on our shelves are made from straight up durum wheat and water. They’re toothsome, a little nutty, some are a little bready even—they’re all delicious.
We don’t have a ton of egg pastas on our shelves, however, and that’s my bad because there are definite differences in flavor and texture; but you’ll use them the same way obviously because they’re pasta!
So, a couple things about the “normal” pastas we sell. As I meantioned they are made from semolina (durum wheat) flour and water and then extruded through bronze dies that give the noodels a rougher edge that’s great for holding onto sauces. It’s also, heartier, less brittle, and holds its shape better after being dried. When cooked, it’s rich, chewy, firm.
Egg pasta on the other hand is made from white flour and eggs. It’s smoother, nearly silky in its texture and dare I say more delicate. That means it’s better for more refined dishes with simplier sauces or fewer ingredients, perhaps. I tend to use these types of noodles with thinner sauces or even cold noodle salads for a picnic or something.