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August 26, 2012

Getting muddy and eating crepes

  
Today we did the Merrell Down & Dirty Mud Run in Detroit. After waking up at the most ungodly hour (aka 5:00am), Wayne and I got ready to run the 5K race at 8:15am.  The mud race was held at Kensington Metropark in Milford, MI. 

 Before the race
Everyone started off in different heats. So, Wayne and I were in the 10 minute mile heat. I started off pretty fast and got ahead. I felt pretty in shape but there were a TON of hills so I had to be careful not to break an ankle by tripping over a rock or root. I pretty much either slowly jogged or walked up the hills. Honestly, I think the hills were the worst part since it's grueling running up hills.  But I think that the obstacles were what made the race so much fun and unique. There were a number of obstacles we had to complete along with running on wooded trails and hills. There was a low wall, 6 foot wall, low crawl, tunnels, a slippery mountain, an inflatable climb, the water crossing and two mud pits!
 
Wayne focused and ready
 
Emma giving thumbs up

It was good that Wayne and I made sure to work out a lot over the summer. Although we're apart (Wayne being in Chicago while I'm in Michigan job searching) we still made an effort to try and become pretty fit for the race.
 
Wayne jumping over after climbing the high wall
 
Me on the slippery mountain pulling myself up

So, on the slippery mountain. They have an incline ramp that they spray with soap and water. You have to pull yourself up on the rope without using your feet. I think working out paid off. I'm able to do 18 regular push ups. So pulling my body weight on the ramp wasn't that bad. Wayne has a lot of upper body strength so the obstacles weren't that bad for him. His main focus was on the cardio. My cardio wasn't that bad, I just wanted to make sure I could lug my body around if I had to. 
 
THE MUD!

Everyone pretty much slowed down when they got to the water crossing in the lake. The lake felt really good since we were all sweaty. And the mud! I think the mud was the best part! At the end of the race you have to crawl through a huge mud pit towards the finish line. The only downside to the mud was I got mud in my contact lenses! lols.
 
WE FINISHED! <3

After the race we cleaned up and decided to take a short walk around the park. It was a good thing we did, otherwise we wouldn't have seen the sand hill cranes! They're the largest bird in North America and for Jurassic Park they used them as inspiration for the Velociraptors in the movie.  There were 3 baby sand hill cranes and their mother. I think that people must feed them because we were able to get really close to them. I thought it was really cool to see these graceful birds walking around in nature. 

The mother crane
The three babies
Our dog tags and t-shirts

I'm really proud of Wayne doing this with me. What makes him amazing is that he's always up for trying something new and pushing himself to be the best. And what made this even better was that we had a total blast doing this together! Because that's what mattered the most to me. I just wanted to have fun, be healthy and do something together as a team.  So, although we are utterly exhausted we're really happy since it was totally worth it in the end! :)

  
Wayne writing...What would a post be without a discussion on food!? 

 

So I was visiting Emma this weekend and was promised some awesome crepes. And I was not disappointed one bit. The place was called What Crepe? and is located in the beautiful suburban neighborhood of Birmingham, MI. We got dinner yesterday night.

When I walked in, I thought I was in a Tim Burton and Johnny Depp movie with the dim lighting and mixture of Gothic and a medieval setting. The place definitely has that spook meets classic look to it that I find to be creative and risky. But they seem to pull it off. 


Now my favorite part, THE FOOD! First came the dessert (that's how we roll), the "Nutty Monkey, which comprised of bananas, warm Nutella, vanilla bean ice cream, candied pecans, powdered sugar, and whipped cream. The moment my eyes landed on it, my mouth started to flood. Warm Nutella seems to go well with anything, but it especially stands out with vanilla bean ice cream and the candied pecans. We're BIG Nutella fans so we definitely enjoyed this dish. 


I had "The Obvious" which is chicken, spinach, pecans, caramelized apples, and feta. Much of the flavor of the chicken came from the caramelized apples and its juices. It tasted somewhat Caribbean actually. Each bite though seemed different. One bite I could distinctly taste the pecans, but then the other the feta stood out. All delicious though. 


Emma consumed the "Crepe? De Crevette" which features marinated shrimp, fire roasted peppers, asparagus, grape tomatoes, and homemade curried clam sauce. The curried clam sauce blended superbly with the texture of the shrimp and crispiness of the asparagus. It carried out a Mediterranean flavor with its combination of meats, spices, and grilled vegetables. 

 
As always, 
"The Couple that Grubs Together Stays Together"
-Grub Couple-

August 10, 2012

Fancy Pants: Boka

 

Today, Wayne and I went to Boka for dinner. I came for a weekend to visit him in Chicago.
It's been a little tough since we've been in a long distance relationship ever since I graduated college in June. But it was really nice to get out and do something a little special.

 

When we got to Boka, the ambiance was the first thing I noticed. It was sophisticated yet cozy and we were able to snag a secluded booth in the back corner. So it was nice being able to have an intimate conversation while also observing the busy restaurant. 

To start we ordered the raw tasting and the braised pork belly appetizer.
I thought it was pretty cool how the waiters arrived at the same time with wooden bento boxes and synchronized the way they placed them on our table. So the attentiveness of the waiters made it feel like we were getting special treatment for dinning there. Which is always a plus for a fancy restaurant. I believe that having a superb waiting staff that is on their A game, is what differentiates most restaurants.

I cannot remember what was in our raw tasting but each portion was flavorful and tasty! As for the braised pork belly there were bay scallops, hearts of palm, BBQ eel, sea beans, black rice sauce and a crispy pig ear.

 
The Raw Tasting

 
Braised Pork Belly

Then for our entrees, I got the Sockeye salmon with yellow gazpacho, cantaloupe, roasted cherry tomatoes, chorizo, and focaccia croutons. Wayne ordered the Alaskan halibut with steamed mussels, sepia, grilled fennel, whole wheat gnudi, tomato sauce and saffron. I thought it was really cool that the chef catered our plates to sharing portions. So I got to taste Wayne's halibut and also have a portion of my salmon. 

  
Our Entrees

I thought the salmon was okay. I honestly was expecting the salmon to be more flavorful and flaky. Yet I do believe the cantaloupe and yellow gazpacho added a unique flare to the dish. But the Alaskan halibut was wonderful. The fish was cooked perfectly and the dish had different elements that catered to the fish itself. Also, I think the Chef might have thought we were food critics or maybe just foodies, because he also sent out a pheasant dish with egg noodles and foie gras. This dish was really good too. Wayne said it reminded him of a Filipino dish called Adobo. 

Adobo is a either pork or chicken that is marinated in a vinegar, garlic, soy sauce. I learned (from Wikipedia) that Filipino mountaineers and travelers usually packed it because it keeps well without refrigeration.
 
Pheasant dish

As for dessert, man it was simply phenomenal. We ordered the Aerated White Chocolate Raspberry Cake, granita and white chocolate ganache and the Rooibus Yogurt Sherbert, with almond crisp, basil and fresh plums. I thought it was really cool how they shaved the plums to look almost like flowers and the almond crisp was very good. The yogurt was a bit interesting because it was shaped in a log. As for the white chocolate raspberry cake it was amazing. The white chocolate ganache was what made the dish. It was right amount of white chocolate and had a mousse texture that almost melted in your mouth. 
 
Aerated White Chocolate Raspberry Cake

 
Rooibus Yogurt Sherbert

Plus at the end we got a sample of mini desserts after we paid. In short, it was a wonderful experience to eat a Boka. We look forward to seeing what they'll have next on their menu in the future. 


As always, 
"The Couple that Grubs Together Stays Together"
-Grub Couple-