Dave's Killer Bread

 

       This is a great story.  We first tried it at Mom's house in Tumwater, WA in 2014.  It is a whole grain bread; Mom ate it for the health value.  We found the taste, texture, and freshness to be noteworthy. 

      Their story began in 2005, at the Portland Farmers Market, when Dave Dahl and his nephew brought some loaves of bread to sell. They knew they had something killer and unique, but little did they know how much these products would shake up the bread aisle.

      For Dave, this was more than just taking a few loaves of bread to a local market. It marked the beginning of a new chapter in his life.  Though he grew up in a family of bakers, his life took a different path. A path that led to prison for a total of 15 years.  But during his last sentence, he had a pivotal moment of clarity where he realized he wanted to do more with his life.  He was welcomed back to the small family bakery by his older brother, Glenn. Determined to prove his worth and make a positive impact, Dave worked tirelessly to bake breads that tasted unlike anything else on the market. Packed with seeds and grains, made with only the very best organic and non-GMO ingredients. 

      They are a proud Second Chance Employer, hiring the best person for the job, regardless of criminal history.  They have witnessed first-hand that someone’s past does not define their future, and that sometimes giving someone a chance is all they need to become a Good Seed.  Second Chance Employment — Dave's Killer Bread

      As of 2016 DKB is sold nearly everywhere in North America.  

      Locally, you find their products in Kalkaska, Mancelona, Bellaire, Williamsburg, Grayling, and of course Traverse City.  Their vast array of products include:   Products — Dave's Killer Bread  including 6 different thick and thin sliced breads, 7 different breakfast bagels and muffins, 6 different buns and rolls, 6 different energy bars, and 6 different snacks.  

      You can research the nutritional information for each product at Nutrition — Dave's Killer Bread

      Barb loves the WW Thin Sliced Good Seed while I prefer the Thick Sliced 21 Whole Grain.  No white bread for us.  We both like the Cinnamon Raisin Bagels, the 21 Whole Grains and Seeds Burger Buns are very tasty.  

     Now the bottom line is for such fine nutrition products the price is not cheap.  A typical loaf of bread costs around $6.19, the breakfast bagels/muffins run $5.99, a pouch of snack bites cost $7.99 while a box of snack bars run around $6.  You must weigh your desire to purchase a much healthier alternative versus the cost.  This varies family to family.  I personally enjoy the flavor regardless of cost, but Barb will buy generic when she shops alone.  It's always 'push-pull'.  

      This is as much of an American Success Story and any other.  Perhaps even more outstanding given Dave's 4 chances at rehabilitation.  RESPECT.  

"I was just a guy selling bread.  A guy just out of prison (in 2004).  People ask me how long it took me to create the bread, and I say 43 years ... I can't believe how fast the bread came, but it was a lifetime journey. I was a four-time loser before I realized I was in the wrong game" 

Dave Dahl

47th Annual Hessel Antique Wooden Boat Sheaux

 

      Always the second Saturday of August, the Les Cheneaux Islands Antique Wooden Boat Show is known as one of the largest shows of its kind and has grown to encompass family friendly activities throughout the week.  The “Boat Show” has been a major attraction since it began in 1978.  This event is hosted by the Les Cheneaux Historical Association - proceeds help to fund the operation of our historical and maritime museums.  There is also a car show and exhibits on display.  Accommodations in the area are slim so plan in advance.  

      Barb and I had planned to come up for the week, staying nearby at the Hessel Casino Campground, but due to unfortunate truck issues chose to make this a day long trip.  It is a little over a 2-hour trip for us, but we planned to make a day of it.  Admission was $10 each.  

      We loved the experience; you have to appreciate the art and craftsmanship of it all.  It was quite hot with highs in the low 90s and humidity from hell.  Everyone was hot, but the crowds were very pleasant.  Over 9,000 were in attendance. 

“Freedom is what we do with what is done to us.”

Jean-Paul Sartre

Deutschländer Tragen Nudelsalat

 

      Literally translated this is German Pasta Salad with Bear Meat.  I used smoked Michigan Black Bear sausage I made this past winter for this meal.  We are nearing the end of Barb's bear meat from last season.

7 ounces spiral pasta (I used Fusilli)

Salt n pepper

1 pound pork sausage or bear meat sausage

7 ounces canned sweet corn 

3-1/2 ounces frozen peas 

7 ounces Edam or Gouda cheese 

2 Tbsp mayonnaise

1 Tbsp mustard

1 diced sweet pickle

3-1/2 ounces half n half

2 Tbsp tomato sauce

1 tsp lemon juice

1 tsp paprika

2 dashes Worcestershire sauce

2 Tbsp parsley

3-1/2 ounces cherry tomatoes

Chives for garnish 

      Cook the pasta al dente in salted water, drain and rinse with cold water.

      Cut sausages on the bias diagonally.  Drain the sweetcorn, blanche the peas, drain and allow to cool.  Cut the cheese into cubes.

      Mix the mayonnaise, half n half, tomato sauce and lemon juice and then season with salt, pepper, paprika and Worcestershire sauce to create a savory mix with the parsley and allow to marinade for about half an hour.  Wash and quarter the tomatoes and arrange them on the plate with the pasta salad.  Delicious.  

 

“German food is like a warm hug on a cold winter’s night...hearty, simple, and full of love.”  

Traditional German Proverb

Makah Ozette, the perfect fingerling potato

 

      Makah Ozette potatoes are a unique fingerling variety, prized for their creamy, nutty, and earthy flavor. They are also known for their elongated, lumpy shape, thin skin, and firm, creamy white flesh.  Originally from South America, they were brought to the Pacific Northwest and cultivated by the Makah people of Washington's Olympic Peninsula for around 200 years.  They were added to the Slow Food's Ark of Taste to help preserve this unique variety.  They are nutty, earthy, and slightly sweet, with a creamy texture.  Although primarily blonde in color, you will also find them in brown or sometimes red hues, most notably at Trader Joe's.  They are a bit of a novelty, but we love the flavor.  

      Steaming whole and then lightly crushing with a fork is a popular preparation.  You can also roast which brings out their earthy and nutty flavors.  Pan-frying can also enhance their flavor.  They can be mashed for a creamy texture. They can also be halved and used in warm potato salads. They can be grated and used in potato pancakes. 

      They pair well with browned butter, lemon, scallions, cheese, paprika, and various meats and fish.  Due to their long, cylindrical shape they can be sliced into chunks or even slivers if you wish.  

      Living in Michigan and Texas I don't often find them.  When visiting Washington or Oregon they are easily found in Whole Food, Organic Food Stores, and Trader Joe's.  Some of our favorite recipes include:  

Roasted Taters

1 lb Makah Ozette Potatoes washed and halved lengthwise

2 tablespoons olive oil

Optional: ¼ cup of grated parmesan cheese

Optional Spices (about a teaspoon each): garlic powder, smoke paprika, onion powder

Salt and pepper to taste

       

       Preheat your oven to 425 Fahrenheit.

       Fill a medium bowl with cold water.  After you have washed your potatoes, begin cuttin them in half lengthwise and place them in the cold water.  This will help them get nice and

 crispy when you bake them.

       Drain your potatoes and allow them to air dry for 10 minutes.  Add back to the bowl and

 drizzle in your oil, cheese (optional), and seasoning blend.  Shake until evenly coated

 Spread out onto a lined baking sheet or even a cast iron skillet.  Place into the oven for

 20-25 minutes or until the edges are golden brown and the potato is fork tender.  Flip

 halfway through and make sure you are keeping an eye on them as some spices tend to

 burn if they are not turned frequently.  Allow to cool before enjoying as a side dish. 

 Sautéed Makah Ozette Potatoes

2 pounds Makah Ozette potatoes, halved lengthwise

2 Tbsp extra virgin olive oil, plus more for coating

1 cup chicken broth

Flakey sea salt, to taste

      This is our favorite recipe.  Rinse the potatoes in water.  You can leave them whole if you wish.  Pour chicken broth into skillet and turn heat to medium.  Rub potatoes liberally with oil and let rest for 10 minutes.  

      Add potatoes to simmering broth, add salt.  Simmer till fairly tender.  Keep an eye on this as it can get out of hand.  When ready to serve, place on plate and fork smash with some butter.  

Makah Ozette Potato Salad with Mustard and Fresh Herbs

      This recipe uses 2 pounds of Ozette potatoes, and a dressing made with Dijon and whole grain mustards, minced shallot and garlic, apple cider vinegar, mayonnaise, chopped chives and parsley, salt, pepper, and hazelnut oil.

      Slice the potatoes across the grain into chunks.  Boil the potatoes till tender, drain and cool.  

      Combine the mustards, vinegar, mayonnaise, herbs, salt, pepper, and hazelnut or walnut or almond oil.  Slice the cooled potatoes and toss with the dressing. Adjust seasoning and add more hazelnut oil if needed.  Serve.

There are handful of online sites you can order from, but they are limited.  

Potatoes - Irish Eyes

Burpee.com 

www.traderjoes.com/

"In Makah tribal culture, the social aspects of food are as important as the food itself"

Polly McCarty

 

Mode's Bum Steer Traverse City, MI

 

      We have eaten here before in the past when we lived in Traverse City, but wanted to visit again.  There are many fine eateries in the Traverse Bay area, but for steaks our two favorites are Mode's and Boone's Long Lake Inn.  

      Since 1975, Mode's has been serving great steaks, fresh seafood and meaty BBQ ribs. All homemade sauces and dressings are a blend of the finest herbs and the best ingredients to compliment every meal.  Due to the outstanding steaks and prime rib; Detroit News has voted them the best restaurant in Michigan.  Modes Bum Steer Restaurant

      This is a not a large restaurant, catering to a select group of appreciative customers and not looking to expand.  They do not accept reservations but rely on a large volume of walk-in patrons nightly.  Their menu offers a wide array of appetizers, salads, 'The lighter side', and great beef steaks, and seafood.  They also offer rack of lamb, pork, poultry, and sandwiches.

      Admittedly beef prices are much higher than the last time we dined here, but not unusual these days.  This restaurant is not inexpensive.  What the hell, my bride loves a good steak.  We dined here in July midweek.  Parking was a bit of a nightmare as on street parking is sparce and Mode's lot next door is now a city controlled, pay lot which is only accessible through a back alley.  After perusing the menu, we got some drinks.  Barb chose the Anita's cut NY Strip Steak while I selected 16-ounce Prime Rib. 

  

      We enjoyed our meal.  We both found our steaks to be a bit chewy in places, but overall, quite tasty.  I got probably 2 cups of sauteed mushrooms, which I loved.  Enough sour cream to drown your baked potato, which Barb loved.  The service was excellent.  Our server checked on us often, adjusted our order when necessary and kept our glasses filled.  Total price for our meal was $114.  Not inexpensive but worth our rating......

"I think steak is the ultimate comfort food, and if you're going out for one, that isn't the time to scrimp on calories or quality"

Tom Colicchio