I was graciously invited to a Women in Communications event at the newly opened Toasted Oak restaurant and market. Located inside the Renaissance Baronette hotel (former Hotel Baronette), just adjoining Twelve Oaks Mall, this was a wine and cheese meet and great --- but so much more!
Toasted Oak's executive chef is a former student and sous of chef Brian Polcyn, one of our great chefs and a real master of charcuterie. The generous spread included several Michigan cheeses, a Swiss type, and Pinconning farmhouse cheddar, served with their homemade spicy mustard with merlot, corn relish, bread and butter pickles, pickled cherries (intense cherry flavor), olives and their very rich caramel bacon sauce --great for the cheese dip.
A real standout was the smooth and lightly smoked trout pate and homemade salami sliced paper thin and capicola. A trio of wine, a Vielle Ferme blanc, Malbec and house sangria rounded out the menu.
The market section is reminiscent of an old deli -- big wood side boards, a glass case full of cheeses and homemade meats, shelves of their condiments, pickles and preserves and a nice wine selection, all in a comfortable space with a vintage looking tile floor. A low bar and free-standing cozy tables are available for snacks, charcuterie or just a drink. Two larger and rustic dining areas are open for lunch, dinner and brunch. Nice eclectic menu.
Not only complementary for our group, but we also received a $15 off for the next visit.
A good newcomer for the area, and a generous host for this group of first-timers.
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