https://www.thewhitepinekitchen.com/

The White Pine Kitchen, Ann Arbor, MI (2026)

11/17/2021

Order now at link in bio for delivery Sunday 11/21 & Tuesday 11/23!

Beef & Lamb Pasties with Ale Onion Gravy The most well known UP treat, this version has herbed beef and lamb, potatoes, rutabagas, carrots and peas all wrapped in a warm, flaky shortcrust. Served with Bell’s Amber Ale and onion gravy.

Mushroom Barley Soup A rich, yet delicate, duck stock flavored with fennel, rosemary, thyme and juniper berries is combined with mushrooms, carrots, celery root, and pearled barley. Garnished with a dollop of dill sour cream.

Wild Game Chili Michigan farm-raised venison, elk and beef, along with a variety of chilies, black coffee, molasses, and black beans (sorry Texans) combine to create an incredible depth of flavor.

Celeriac Slaw with Tarragon Dijon Remoulade
Celery root and carrots (yay root veggies!) are mixed with celery hearts, scallions and tarragon before getting mixed with a crème fraîche and dijon mustard remoulade.

Cheddar Beer Bread
This beer bread is made with sharp cheddar cheese, honey, and Bell’s Amber Ale and is the perfect accompaniment to the chili and slaw.

Cherry and Riesling Poached Pears with Mascarpone Cream  Pears are poached in dark sweet cherry juice, sweet Michigan riesling and cinnamon before being topped with a dash of freshly grated nutmeg and a scoop of sweetened mascarpone whipped cream.

11/10/2021

The food of Sichuan is most famous for the flavor combination called mala - ma is the numbing sensation of the Sichuan peppercorn, and la is fiery the spiciness of chile peppers. Though Sichuanese cuisine is often singularly identified as spicy and numbing, there are many other important and intentional flavor combinations, including guai wei (strange flavor), jiachang wei (familiar or home-style flavor), tangcu wei (sweet and sour flavor), and suanni wei (garlic paste flavor). These precisely-named flavor combinations hint at the complexity and nuance of the cooking and you can try a sampling of all of them with this weeks menu, Dinner in Chengdu.

Order now at link in bio!

Bang Bang Ji
Whole chicken poached to velvet perfection, shredded and tossed in a rich peanut & sesame chili sauce

Liangban Huanggua
Smacked cucumbers dressed with garlic, chile oil and a sweet aromatic soy sauce made with cinnamon, cloves, fennel seeds, star anise & Sichuan peppercorns; aka Chinese Five Spice

Mala Niurou Gan
Thinly sliced, thrice cooked brisket in a numbing-and-hot sauce of ginger, chili & toasted Sichuan peppercorns

Shanhu Xuelian
Lotus root, sliced thin, quickly pickled in a simple vinaigrette and topped with goji berries makes for the perfect foil to the spicy and savory dishes on this menu

Jiangzhi Jiangdou
Steamed green beans in a ginger and black vinegar sauce

Huiguo Larou
Chinese bacon cured with cinnamon, clove and star anise, stir fried with a mix of mild & hot green peppers

Mapo Doufu
One of the most iconic dishes of Sichuan, tofu is gently stir fried in a fiery red sauce of fermented broad beans, chilis and Sichuan peppercorns

Bai Mifan
The perfect accompaniment to all the dishes above, steamed Jasmine rice

Suancai Jisi Tang
Many Sichuanese meals end with a light, broth based soup, to refresh the palate after so many spicy dishes and intense flavors, as in this dish of thinly sliced chicken and pickled mustard greens in a mildly spiced broth.

11/03/2021

In a country often described and defined by its aromas, Delhi in particular stands out. I had the good fortune to spend quite a bit of time in the Indian capital over the years, having worked for a company with an office in Gurgaon, and I am immediately transported back at the first whiff of a tadka. Anytime Bryan’s wife Dure makes chai and I’m no longer in their living room working on our next menu, but standing by a tea cart sipping tea in the crisp morning air. One waft of sandalwood incense and I’m back in Old Delhi, navigating my way through the maze of ancient buildings searching for Seekh Kebabs. So join us as we revisit the flavors of the city with Dinner in Delhi!

Order now at link in bio!

Paapdi Chaat with Mint and Tamarind Chutneys
The classic Delhi snack, crispy fried crackers with potatoes, chickpeas, and tomatoes all topped with homemade chaat masala, mint chutney, tamarind chutney.

Daal Makhani
Perhaps the most decadent daal in existence, whole black lentils slow cooked in a creamy spiced tomato sauce finished with a generous dab of butter.

Zeera Kalonji Potatoes
Golden potatoes dry fried in a cumin, nigella seed, and onion masala.

Mustard Saag
Finely chopped mustard greens and spinach simmered in a spiced, creamy sauce.

Bhindi Masala
Okra, pan-fried then simmered in a spicy and tangy masala made of dried mangos, kashmiri chilis, and 18 other spices.

Lamb Korma*
Boneless lamb seasoned with saffron and mild spices and slowly simmered in a yogurt sauce.
*Note: We can substitute this for larger portions of the Potatoes & Daal for a fully vegetarian meal

Roti
One of the staple breads of Northern India, these thin whole-grain flatbreads are used to scoop up curries and chutneys.

Cucumber Raita
A creamy cucumber, cilantro and mint yogurt chutney served alongside fiery curries to help temper the heat.

Carrot Halwa
A dessert typically reserved for special occasions, finely shredded carrots are boiled in milk and spiced with raisins, almonds, walnuts, cloves, nutmeg and cinnamon.

10/29/2021

Día de los Mu***os is celebrated on November 1st and 2nd every year - mainly in Mexico, but increasingly around the world wherever there are people of Mexican descent. It's a festive holiday - a time to summon the spirits of ancestors and loved ones, to remember their lives, and ask for their protection and guidance. Families will go to the cemetery and decorate graves with ofrendas (altars) that include favorite foods, beverages, candies, incense, and photos of the deceased.

Food is a major part of Día de los Mu***os celebrations; families gather for big meals to commemorate the day. We still have a few tickets remaining for Dinner in Guadalajara - so gather your loved ones to celebrate all the souls in your life, both past and present.

Wishing all who celebrate a happy Día de los Mu***os!

10/27/2021

Capital of Jalisco. Mexico's second largest city. Birthplace of mariachi music. Home of the charreada (think rodeo). Center for tequila production. This is Dinner in Guadalajara!

The thriving city of Guadalajara, known as the Silicon Valley of Mexico, is undergoing a renaissance, teeming with highly-regarded art galleries, museums and nightlife. But most importantly, it's home to some truly incredible food.
Order now at link in bio!

Ensalada de Tomatillo e Tequila This fresh and tangy tomatillo, onion, and cilantro salad is drizzled with a tequila-lime vinaigrette and topped with grated Cotija cheese.  
Esquites Toasted corn kernels are dressed with Mexican cream, cilantro, scallions, and garlic before getting finished with a squeeze of lime, Cotija cheese and ancho chile powder. 
Frijoles Charros estilo Jalisco  A popular meal for charros (skilled horsemen), soupy pinto beans are combined with a rich mixture of peppers, onions, tomatoes, bacon, chorizo, ham AND sausage!  
Birria de Res Slow braised beef seasoned with ancho, guajillo, cascabel, and morita chiles is shredded for a perfect taco. Enjoy it the Guadalajaran way dipped in the consomé or make a cheesy quesabirria! 
Consomé The rich, heavily seasoned broth (allspice, cloves, cinnamon, cumin, ginger, marjoram, thyme, and oregano are just a few) is a combination of the beef’s braising liquid and roasted tomatoes.  
Tortilla de Maíz Tortillas are the backbone of the birria. We’re using Ann Arbor / Ypsi’s own Tita corn tortillas - a wife and husband team making delicious, home-style tortillas! 
Salsa Taquera  A classic taco-stand style salsa that is perfect with birria! Spicy arbol chiles, fruity guajillo chiles, and smokey morita chiles combine with tomatillos, onion, and garlic for an addictive zing.

Chocolate con Leche Mexican stone ground Taza dark chocolate is melted in milk with cinnamon and vanilla for a perfect hot drink for these Michigan autumn nights!

10/20/2021

Hanoi is a city of contrasts and balance - the buzz of motorbikes, the quiet calm of its many lakes, the high rise buildings and hotels, the ancient temples and pagodas, the vibrant contemporary art scene, the historic market lanes of the Old Quarter.

Like the city itself, Vietnamese cooks aspire to achieve a balance of flavors: sweet, salty, bitter, sour, and spicy. While pho (beef broth soup) is perhaps the most famous Vietnamese dish in the US, bun cha (pork meatballs) and cha ca (grilled catfish) are emblematic of Hanoi. Unlike many of our other menus, where we select a progression of courses, this menu is a sampler of these three dishes served with all the noodles, herbs, and sauces that make Hanoi one of our personal favorite food cities of the world.  We hope you enjoy Dinner in Hanoi!

Goi Ga Bap Cai  A refreshing combination of shredded chicken, cabbage, carrot, and Thai basil, all topped with roasted peanuts and fried shallots.

Pho Bo Ha Noi A rich, slowly simmered beef broth is flavored with toasted aromatics such as star anise, cinnamon, black cardamom, and cloves. Served with tender brisket. 
Cha Ca A Hanoi classic that is so popular, there’s a whole street named after it. Catfish is marinated in turmeric, scallions, and garlic before getting fried and tossed with a heaping portion of dill. 
Bun Cha THE dish President Obama ate with Anthony Bourdain, and emblematic of the city itself. Caramelized, pan seared pork belly and marinated pork meatballs are served in a sweet and sour dressing. 
Vermicelli Noodles, Fresh Herbs, Pickled Veggies and Nuoc Cham Vietnamese food is all about the accompaniments. We include rice noodles, fresh herbs (Thai basil, mint, cilantro etc.), pickled carrot and papaya, and chile sauce so you can choose your own adventure!

Ca Phe Panna Cotta While certainly not traditional, we just had to include Vietnamese coffee in our menu! This is a take on the classic - strong espresso and sweet condensed milk served as a custardy panna cotta.

10/15/2021

Stockholm lies entirely on an archipelago off the eastern coast of the country, where Lake Mälaren flows into the Baltic Sea. The city is made up of fourteen islands connected by 57 bridges, and directions are sometimes given in terms of how many bridges you’ll have to cross to get to your destination.

The relatively flat landscape of Sweden is dotted with lakes and rivers - it is one of the largest countries in the EU, but also one of the most sparsely populated, and it is known for its vast expanses of dense forests and green spaces. Sweden spans a wide range of latitudes, so the weather varies dramatically from the north to the south. Throughout the country, though, winters are long, cold, and dark (only 5.5 hours of daylight in Stockholm in the depth of winter), and summers are short, mild, and dry.

This has resulted in a cuisine that relies on hardy vegetables that thrive in the cold (think cabbages, potatoes & rutabagas) as well as preservation techniques (a la pickled herring) for the long winters. You can get a taste of all this and more with Dinner in Stockholm! We still have a few tickets left for both Sunday & Tuesday deliveries, order now at link in bio!

10/08/2021

Saginaw is derived from an Ojibwe word (sagenong) meaning “place of the outlet”, in reference to the Saginaw River flowing into the Saginaw Bay. There are countless other modern day place names in the region of the Saginaw Valley and the Thumb (and throughout Michigan) that are derived from Native words - Washtenaw (wash-ten-ong), our county’s namesake, is the Ojibwe name for the Grand River, MI's longest river.

Celebrate Indiginous Peoples' Day with our Dinner in Saginaw Bay menu. $10 of every order will be donated to NATIFs, Chef Sean Sherman's organization that is "reclaiming ancestral education" and "driving sustainable economic empowerment and prosperity into tribal areas through a reimagined North American food system."

We're sold out for Sunday but still have a few tickets left for Tuesday. Order now at link in bio!

10/07/2021

It's been a fantastic couple of weeks for the White Pine Kitchen, we were featured in a very generous review in the Ann Arbor Observer (link to come) as well as an Andrew Zimmern show! Our co-founder Bryan's loud Portuguese family was featured on the season finale of Family Dinner, Zimmern's ( ) newest show highlighting the diversity of the modern American family's dinner table. Watch the episode on Discovery+ ( ) to see three generations of Portuguese Americans wax poetic about grilled sardines, salted cod, and chorizo sausages!

10/06/2021

Indigenous Peoples’ Day falls on October 11th this year, and to celebrate we’ve crafted a very special menu drawing inspiration from indigenous cooking techniques and highlighting ingredients native to Michigan!

MI is home to twelve federally recognized tribes, and today, the Saginaw Chippewa Indian Tribe maintains tribal land along the shores of Saginaw Bay. The bay also happens to be one of the most storied duck hunting areas in the Great Lakes region. In keeping with tip-to-tail philosophy, and in light of duck-hunting season, we’ve built this entire menu around the whole duck, butchered and used in several different and delicious ways.

In honor of Indigenous Peoples’ Day, we will donate $10 of every order to an organization founded by Chef Sean Sherman with the mission “...to promote indigenous foodways education and facilitate indigenous food access.”

We hope you enjoy Dinner on Saginaw Bay! Order now at link in bio!

Duck Pâté
Shallots, chopped sage and crushed juniper berries flavor this pâté, before it’s finished with an apple cider glaze.

Stewed Cherry Jam
Michigan cherries, maple syrup and apple cider are slowly stewed until reduced into a thick and jammy spread.

Amaranth Crackers
These simple crackers have only three ingredients: amaranth, salt, and sunflower oil. Spread both the pâté and the jam on for a perfect bite.

Duck Broth Corn Chowder
Sweet corn, onions and potatoes simmered in a homemade duck broth flavored with sage, mint, juniper berries, cedar wood, and dried morel mushrooms.

Sage & Rose Hip Roasted Duck
Dry-aged duck breast and duck legs roasted with crushed juniper berries until crispy, then topped with a sage and rose hip sauce.

Wild Rice with Hazelnuts & Blueberries
Wild rice cooked with onions, hazelnuts and dried blueberries for a sweet, savory & crunchy bite.

Butternut Squash Mash with Maple Syrup and Sumac
Butternut squash is roasted alongside the duck until tender and then caramelized with maple syrup and sumac. Topped with roasted squash seeds.

Black Walnut and Maple Sugar Cookies
Black walnut butter, maple sugar, and caramelized black walnuts are folded together and baked to perfection.

09/30/2021

It’s believed that Vitis vinifera, the species of grape from which almost all wine is made, originated in the Caucus. And while neighboring Georgia has a reputation as the birthplace of wine, Armenia has an equally strong claim to that title, with the world's oldest winery discovered in a cave just a few hours outside Yerevan (next slide). Named Areni-1, after Armenias signature grape, the winery dates back 6,100 years.

Alas, during occupation by the Russian czars, and later during Soviet annexation, it was decreed that Armenian grapes were to be used to make brandy; the Russians already had wine from Georgia, so why did they also need wine from Armenia? Brandy production prized volume of grape yield over quality and Armenian winemaking tradition fell by the wayside. Fortunately for the world of wine, Armenians have begun reclaiming their ancient wine culture in earnest. While the wine industry is still in the early years of a renaissance, the country is already producing some fantastic wines. You can find one such wine from the Yacoubian-Hobbs family at Arbor Farms. Their vineyard, pictured here, is just a stones throw away from the Areni-1 cave complex.

We only have a few tickets left for Sunday delivery and a handful more for Tuesday delivery. Order now at link in bio!

09/29/2021

Nestled high in the Caucasus’s, Armenia is a country of dramatic mountains, lush river valleys and wild forests. With gastronomic influence from the Middle East, the Mediterranean, Eastern Europe and the Soviet Union, Armenia has evolved a truly distinct cuisine.

This menu includes a wide array of dishes exhibiting a range of influences and traditions - some showcasing traditional foods, some foods that evolved in the diaspora, and some more Soviet-influenced dishes from modern Armenia. We hope you enjoy Dinner in Yerevan!

Order now at link in bio for delivery Sunday 10/3 or Tuesday 10/5!

Fassoulia Plaki
This hearty bean & vegetable soup is a favorite in Armenia year-round. Creamy white beans, carrots, onions, peppers, celery, tomatoes, and garlic all simmered together with a variety of fresh herbs and spices.

Jingalov hats
“Hats” meaning bread, and “Jingalov” loosely translating to herbs, this dish makes delicious use of lavash to envelop a mound of fresh, chopped greens and herbs before the entire package is gently grilled.

Urfa Kebab
A mix of beef and lamb, spiced and shaped into meatballs and threaded onto skewers in alternation with eggplant, then roasted until tender.

Biberr Tolma
Dolma usually refers to stuffed grape leaves, the word (also spelled Tolma) actually just means “stuffed” and refers to a wide range of stuffed vegetables common in Armenian cuisine. In this case, green bell peppers are stuffed with a mixture of rice, pork, beef, spices and fresh herbs, then roasted until tender.

Salat Vinaigrette
A staple dish of many former Soviet countries, potatoes, beets, carrots, beans, and dill pickles all mingle in this greens-free salad.

Eech
A much more traditional Armenian salad, bulgur is tossed with stewed tomatoes, onions, red peppers, cumin, parsley and green onions.

Gata
Just as good at the end of the meal as it is with your morning coffee. Yogurt & sour cream lend the dough richness while keeping it moist and the walnut, sugar & butter filling makes for a sweet center.

The White Pine Kitchen

11/17/2021

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