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The Culinary Studio is Metro-Detroit's first shared-use kitchen. Located in Southfield, our fully equipped kitchens are available at an hourly rate to food entrepreneurs and special cooking events. info@myculinarystudio.com

Tuesday, June 14, 2011

The Michigan Asparagus Industry

Perhaps you may not know that Michigan ranks high in the nation in agriculture and food production, and in some cases, Michigan leads the nation as producer of certain crops.  Ranked 3rd in the nation for its asparagus production, Michigan farmers harvest nearly 11,000 acres of asparagus per year.

Being one of the most well-balanced vegetables in our produce section, asparagus is very close to being the perfect food.

The Michigan Asparagus Advisory Board provides the following nutritional facts about this often overlooked veggie:

Asparagus is:
  • Low in calories, only 20 per 5.3 oz. serving, less than 4 calories per spear.
  • Contains no fat or cholesterol.
  • Very low in sodium.
  • A good source of potassium.(1)
  • A source of fiber (3 grams per 5.3 oz. serving). (2)
  • An excellent source of folacin. (3)
  • A significant source of thiamin. (4)
  • A significant source of vitamin B6. (4)
  • One of the richest sources of rutin, a compound which strengthens capillary walls.
  • Contains glutathione (GSH). (5) 

This summer, as our Farmer's Markets open, and as you browse all the possibilities and colors displayed before you, remember that beautiful, thin, crisp vegetable that quite often is passed over.  The Culinary Studio challenges you to grab some asparagus for your grill, your oven, your restaurant, your recipes and your dinner table.  To get you started, here is an asparagus recipe that you simple can't pass up!

Roasted Asparagus Compliments of Barefoot Contessa


  • 2 pounds fresh asparagus
  • Good olive oil
  • Kosher salt, plus extra for sprinkling
  • Freshly ground black pepper


Preheat the oven to 400 degrees F.
Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp.

Monday, June 6, 2011


Dear Friend of The Culinary Studio,
In response to so many requests for tours and information relative to leasing space at The Culinary Studio, and just in time for the beginning of the Farmer's Market season, a Spring/Summer Open House has been scheduled for the following dates:
Tuesday, June 7, 2011, 6:00 p.m. - 8:00 p.m
 Saturday, June 18, 2011, Noon - 3:00 p.m.
 29673 Northwestern Highway
Southfield, MI 48034
Donald Snider, Senior Vice President of Urban Economic Development ,Michigan Economic Development Corporation will bring remarks regarding entreprenurial opportunities within Michigan's growing  food industry.
Whether you are an entrepreneur or chef with an interest in cooking, baking, product development or teaching culinary classes, we invite you to attend one of the Open House sessions where any questions that you may have will be addressed.   If you have not done so already, we invite you to visit our website:
Please confirm your plans to attend by forwarding an email to pmmalone@beyondalogo.com so that we may reserve a space for you on the date of your choice.  Please indicate your name, contact phone and company/organizational affiliation where applicable.
Thank you for your interest in The Culinary Studio.
We look forward to welcoming you on June 7th or June 18th at the Spring/Summer Open House!
Pamela Miller Malone
Client Relationship Management Consultant (CRM)