About Hanna
IT STARTED WITH A
PERCH DINNER...
i am often asked what
one of my most memorable
meals has been.
it disappointingly does
not involve small cafes
in paris or new york. nor
does it involve a lost
romance. it really wasn’t
about expensive
ingredients, esoteric
wine, coveted vintages
and the like. it was a summer
lunch of fresh caught
perch from tawas bay on
lake huron.
it started with a perfect summer day, an
excursion boat into deep water, local
knowledge of custom and bait. with lines
wet, we waited for the perch to do their
part. for this to work, the fish had to be
hungry! and they were hungry that day.
it was back to a friend’s cottage, with chilled beer, a platter of coleslaw, a hot skillet for the perch to “swim” one more
time and good tartar sauce. that’s it...
if i recall correctly, it was even served on paper plates.
food and dining to me has always been
about the fun of it all. Food and wine taken too seriously take all the fun out of it. Let’s face it, we work hard all week; why make our fun hard? i have been to way too many dinners where
a cook is aghast that they have failed in some way that only they know, and assume that their guests, who are likely oblivious,
are somehow keeping score.
i opened hanna with the purpose of serving fresh food simply prepared! i was growing tired of adding adjectives to
menu items rather than focusing on a simple preparation. i think it is a trend that is here to stay for a while.
so we focus on techniques of cooking and food preparation. we leave the adjectives and superlatives for those more eager to
hide the main course.
i do hope that you find our food and menu of simply prepared foods incredible! as you travel about the country it is impressive to see some wonderful restaurants now managed by chefs who are beginning to embrace this trend.
rob and myself appreciate your support and encouragement. please let us know what we might do to provide you with an even more memorable dining experience.
thank you so much.
bon appetit!
jim
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