Wright and Company

Wright and Company Potato Chips

This summer has been one of many fun things including try lots of new and exciting restaurants.  As with anything, they have been a bit hit and miss.  Wright and Company was our latest adventure about a week and a half ago.

They don’t take reservations and have been known to have two hour waits, so Mom, Dad, and I met some friends there just after 4, when they open.  I’m pretty sure we were the first to arrive and were welcomed by smiling hostesses, waiters, and bartenders.

Wright and Company

The restaurant is on the second floor of a building not too far from Ford Field and Comerica Park, offering a nice view of the city.  The inside is also welcoming with a bar stocked with glimmering bottles and nice round booths facing the windows.

Our waiter approached and took our drink orders.  I always either order bottled water or bring my own when the restaurant doesn’t have it.  Say what you will, but in this era of lead being found in water all over the place, this is something I will not apologize for.  He brought a glass full of ice to go along with my water.  When I asked for a glass without ice, he walked three steps to the service station next to our booth, dumped the ice, and replaced the glass on the table.  I drank from the bottle.

Escarole Salad with Ricotta Salata

As for the cocktails themselves, we tried three different ones.  One with vodka, one with rum, one with bourbon, and all we could say about them was that they were incredibly strong.  We all enjoy a good cocktail and our guest actually coughed when she first tasted hers.

The waiter suggested we each order two dishes, which we did.  However, the dishes were not presented in that way.  The potato chips came first, which was fine.  They were an excellent start to the meal and enough for everyone to share.  Not a bit greasy and loaded with white cheddar sauce and bacon, they are craveable.

It would have been nice for the remainder of the dishes to be presented as all the appetizers at once and all the entrees at once.  This, however, did not happen, much like at Republic.  They were presented in a haphazard manner, each set in the middle of the table with a sharing spoon.  While none of us minded sharing, this was not how we ordered out food.  I for example ordered the Escarole Salad with ricotta salata, stone fruit, and rhubarb vinaigrette.  The dressing was very good, though the salad felt like it was just missing something.  Dad ordered the sirloin steak with corn.  Though overcooked, it was a huge hit with all of us.  We were willing to share our dishes, but they were just that: our dishes.  However, they were presented as community food.

Sirloin Steak with Corn

This was an issue throughout the meal, though pretty much everything we ate was great if not outstanding.  The pork belly sliders on brioche with a Sriracha aioli were crispy, yet tender, and the flavors melded beautifully.  The heirloom tomatoes with burrata showcased the best of the season and the pesto totally popped.

The crisp Gulf shrimp with Thai chili sauce may have been the best dish of the night.  The shrimp were delicate and crispy, not at all fishy, and the sweet, tart, and spicy sauce is something I would happily put on just about anything.  Our guest also enjoyed the sea scallops, which were golden brown and presented with corn.

Crisp Gulf Shrimp with Thai Chili Sauce

We, along with our guests, ordered the eggplant cannelloni, despite the waiter’s warnings it was super eggplant-y.  However, the dish never arrived.  The waiter forgot to put it in, so he ordered it late and one arrived.  Apparently he still didn’t know we wanted two.  It was fine, but a bit of a shame as the dish was not at all eggplant forward and was delightful.  The tender pasta, the gooey cheese, the acidic tomatoes on top to cut through the richness.  Anyone and everyone should try this dish.

Heirloom Tomatoes with Burrata

It came time for dessert.  We tried the butterscotch pudding as well as the special, a semolina cake with blueberries and lemon curd.  The butterscotch pudding was a disappointment with an overwhelming artificial taste.  However, the blueberry cake more than made up for it.  It was balanced and a perfect celebration of summer.

In the end, it was a beautiful September night, we had great company, some fabulous food, and a wonderful overall time.  However, after wanting to go to Wright and Company for a couple years, I was disappointed in the service and pacing and presentation of the food.

Butterscotch Pudding

Blueberry Semolina Cake with Lemon Curd

Zucchini Blueberry Coffee Cake #SundaySupper

Zucchini Blueberry Coffee Cake

I can feel the change coming.  I can feel it in my body, my mind, my spirit, my soul.  Summer is waning and fall and winter are rapidly approaching.

It was a delightful summer, which makes it all the worse to say goodbye.  I don’t want to give up the long days, the sunshine, the warmth, the sandals, the sundresses, the feeling of freedom that I’ve had for the past few months.

My body is starting to ache, to feel that chill, to grow tired as the sun sets earlier and earlier each day.  The little differences aren’t noticed by most but to me they are a warning that the time is growing precious and I must enjoy it.

Zucchini Blueberry Coffee Cake

My mind is leaning toward sadness.  Sadness that I am losing that feeling of freedom and happiness that does not come nearly as easily when the weather is crappy, the days are short, and home is where I spend most of my time.  The cold months drag and trick my mind into being sad, as the sun is rarely seen and when it is it is only a trick, not matching the warmth it brings to mind.

My spirit is being corralled.  Forced to rein in concerts and dinners out and walks around the neighborhood or town.  It is time to focus mostly on work, on a better future, which is good, but as my soul is showing it, not an easy task to accomplish.

Zucchini Blueberry Coffee Cake

This time of year is my reminder that another year has passed without accomplishing my goals.  It is another year I am stuck in Michigan and as just an aspiring writer, but at the same time, I feel I have inched closer to my goals and hope that very soon, I will take a giant leap forward.

Because I am grasping onto any remnants of summer, I have a summery Zucchini Blueberry Coffee Cake for you today.  It is incredibly moist from the zucchini and blueberries with a soft crumb.  The topping totally takes it over the top and makes it worthy for breakfast with a cup of coffee or tea or for dessert with a scoop of ice cream.

Plus, cakes like this freeze incredibly well.  So when winter has me down, I will definitely be reaching for a slice in the deep freeze.

Zucchini Blueberry Coffee Cake

Zucchini Blueberry Coffee Cake #SundaySupper

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes

Yield: 18 servings

Ingredients

Cake
3 large eggs
2 sticks unsalted butter, melted
1 tablespoon pure vanilla extract
2 cups sugar
3 cups all-purpose flour
½ teaspoon kosher salt
1 teaspoon baking powder
¼ teaspoon baking soda
2 heaping cups grated zucchini
2 cups blueberries
Topping
¾ stick unsalted butter, melted
1 cup all-purpose flour
1/3 cup granulated sugar
½ cup packed light brown sugar
½ teaspoon kosher salt
2 teaspoons ground cinnamon

Instructions

  1. Make the cake. Preheat oven to 350 degrees F. Butter and flour a 9 by 13 inch pan.
  2. In a large bowl, stir together eggs, melted butter, vanilla, and sugar until well combined. Add the flour, salt, baking powder, and baking soda. Mix until combined. Stir in the zucchini and blueberries. Pour batter into the prepared pan.
  3. Make the topping. In a medium bowl, stir together butter, flour, sugars, salt, and cinnamon until well combined and clumps form. Sprinkle evenly over the cake.
  4. Bake for 40 – 50 minutes until golden brown and a toothpick inserted in the center of the cake comes out clean or with a few moist crumbs. Serve warm or cool completely in pan. Cake may be stored in an airtight container at room temperature for up to 3 days or frozen in pieces, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave about 1 minute.

Notes

Recipe adapted from The View from Great Island

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Don’t forget to check out the other Sunday Supper dishes!  Also a thank you to this week’s host The Wimpy Vegetarian!

Appetizers

Desserts

Entrees

Sides

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