Chef Allison Anastasio

13/07/2024

Teeny potatoes and onions from the home kitchen garden. Small treats from the earth feel extra special. ❤️

15/05/2024

There are just a few tickets left for this Sunday's Secret Supper in the garden courtyard of the The Newton of Ypsilanti. Very excited about this spring menu showcasing stunning local produce! Join us: https://shorturl.at/kptGT

01/05/2024

Pop over to The Newton of Ypsilanti for First Fridays Ypsilanti this Friday May 3 from 5-7pm. Sip, nibble & mingle. Ray Martell and I have chosen some delicious wines for you to sample & purchase. Buy tickets in advance at the link in comments or at door. Looking forward to seeing you and your friends!

03/03/2023

Austin Zeglis knows what's up

Get to know everyone's favorite millennial pink deli meat.

28/01/2023

Looking forward to March 11 at Oakland County Farmers Market! See you there 🥬

Mark your calendars, foodies and home chefs! 👩🏽‍🍳The Cooking with edibleWOW Magazine! demos return to the Oakland County Farmers Market tomorrow, Jan. 28. Details: https://bit.ly/3Rfwrde.

Visit the market 10-11 a.m. to sample dishes, discover culinary tips, and watch local chefs prepare flavorful dishes using local produce from Michigan farmers. Saturday’s presentation will feature Ederique Goudia, lead chef of Make Food Not Waste, a nonprofit organization that seeks to keep food out of landfills and slow through education, , and advocacy. Follow Goudia on Instagram:

27/01/2023

Looking to make delicious Valentine’s Day plans? Whether you are treating yourself or coming with a friend or lover, Chef Allison & Ypsi Cocktail Club (Ann Arbor Distilling Company) are creating a spectacular Valentine’s memory for you. Four cocktail shorts paired with four crave-able Vegetarian courses. (Option to add meat to two of the courses) DM with menu questions! This collab sold out quickly last time so don’t wait! Tickets https://www.eventbrite.com/e/valentines-day-dinner-and-cocktails-at-ypsi-cocktail-club-tickets-525106065377?utm-campaign=social&utm-content=attendeeshare&utm-medium=discovery&utm-term=listing&utm-source=cp&aff=escb

23/01/2023

Love Carosello Pasta! Check out their handmade pasta shop in Dexter

OLIVE OIL (PART II)

Ancient Romans infused olive oil with herbs to make medicine and cosmetics. Ancient Greeks were slathering it on their bodies prior to the games. Hippocrates called it “the great healer” and Homer “liquid gold.” Now that we’ve discussed the modern olive oil industry (see previous post), which so often deprives consumers of the quality and health properties of real EVOO - along with its taste, color, & aroma - let’s talk about the good stuff. The oil that linked humans to the gods in ancient times.

Fruity. Bitter. Peppery. These are the desirable tasting notes of EVOO. I often find when discussing oils in the shop, terms like bitter or pungent make our customers contort their faces, while words like light, buttery, or mild tend to elicit happy nods. But bitter is better, and EVOO is not a neutral oil! These traits are directly related to an oil’s antioxidant content and other healthful constituents. That spiciness in the back of the throat is attributed to green (early harvest) olives which are richer in phenolic compounds. Fruitiness refers to both taste and aroma. After all, it is fresh olive juice, so it should smell and taste of olives to some degree. This varies based on the varietal and maturity of the olive prior to milling. Place lends taste too, just like wines of the same grape taste different from region to region.

Remember to steer clear of bottles labeled ‘light olive oil’ or simply ‘olive oil’. Those are refined oils - meaning processed by heat, chemicals, and/or other methods that destroy its healthful properties. We want all the richness in taste, color and aroma, the healthy fats, and polyphenols just the way nature intended. Of course, there is much more to say. I hope some of you are a little more equipped to spot the fakes and are inspired to cook & drizzle with EVOO everyday. I (Chelsea) think food tastes better when we connect with its history, whether it’s the ancient uses of olives, tales of seed smugglers behind your favorite heirloom tomato, or your grandmother’s sauce recipe. Food grounds us on an interpersonal level and connects communities in a way that not many other things are able. Thanks all for reading!

21/01/2023

Why aren't these automatically sharing here? !

Allison Anastasio shared a post on Instagram: "May your toast be dark and your eggs be runny ". Follow their account to see 1623 posts.

15/01/2023

Today’s in person cooking class is sold out. 🚨Next week’s is online. Don’t miss this unique class topic: cauliflower roast. In one hour we’ll cook together and move cauliflower from the side of the plate to the center. Link to tix in bio

09/01/2023

Handmade potato gnocchi toasted in brown butter and sage. This isn’t the greatest picture but you can get the delicious point. It was a small class tonight. Next week I still have a few spots for in person class at

27/11/2022

19/11/2022

So glad I ordered from Ypsilanti Farmers Markets and shopped at Argus Farm Stop earlier this week. Hibernation brunch full of local goodies: purple potatoes from Renegade Acres Brussels and green onions, hashed with a few slices of chorizo, topped with a couple eggs and sourdough toast to mop it all up. All cooking is research for a …

17/11/2022

Roasted broccoli calzones: use store-bought dough to make this simple weekday dinner. Go to your local pizzeria and buy a ball of dough! Stuff with seared broccoli, mozzarella, ricotta, pesto & parm. Bake at 440 for 15 min.

10/11/2022

Did you roast a little bit too much cauliflower last night? Put it in today’s grilled cheese, and you won’t be sorry! Seen here with a slather of pimento cheese and at tomato achar on Detroit street sourdough.

29/10/2022

Well that was a blast! Thanks to attendees for SELLING IT OUT and to Ypsi Cocktail Club (Ann Arbor Distilling Company) for hosting our plant-based four course dinner and pairing it with fantastic cocktails. Most of all a huge thank you to the team that doesn’t quit. Couldn’t do it without you!! ❤️ ❤️ and gentle hazing of . Stay tuned for more delicious and culinary creative events at The Newton of Ypsilanti

26/10/2022

You know you’ve got a problem when you make your veggies do a model style photo shoot. Did you know this is how Brussel sprouts grow?! Makes me giddy every fall.

21/10/2022

Baking any of your favorite muffin recipes in a doughnut pan makes them feel extra special! Seen here: Gingerbread whole wheat donuts. Guest treats at ❤️

18/10/2022

mesmerized by the perfect imperfection of this grid: Yet-to-be frosted pumpkin cinnamon rolls at .