I seem to recall that the Moveable Feast first started out as a bakery in Kerrytown in Ann Arbor, Michigan many, many years ago. I remember their great bread which I always had to buy when a special nephew, Denny, came to visit. Owners Dan and Carol Huntsbarger then had two restaurants; Daniel’s on Liberty and Dan’s River Grill in Manchester, Michigan. Fond memories of these two fabulous restaurants with great food and always something different on the menu.
We were living in Manchester at the time and what a welcome treat to have this caliber of a restaurant in a small farming town. One year it was voted the “Best New Restaurant in Michigan”. In the beginning it was very popular, mostly out of town guests, wanting to try out this new restaurant. The hoopla did not last long as the locals were not so impressed (we were) with a fancy restaurant. Anyways, they are both closed now.
Moveable Feast Catering was their next adventure in the food industry and apparently is still doing well and is located in Manchester, Michigan. The Moveable Feast Bakery became an extension of their catering excellence. I am not sure there is a bakery in Ann Arbor any longer. I also thought the business changed hands at one time but I am not certain. Anyways, this great company has been around a long time providing excellent food. In addition, Dan’s River Grill served the best Mother’s Day brunch I have ever eaten – so much to choose from and oh so good!
I found this recipe years ago probably from our local newspaper. Anyways, this dressing is delicious… and the fresh herbs are a great finishing touch. I have adapted this to my taste like I always do with a recipe.
Moveable Feast's Vegetable Vinaigrette
- 1 cup olive oil
- 1/2 cup tarragon vinegar
- 2 tbsp. garlic puree
- 2 tsp. salt (I used only 1 tsp.)
- 2 tsp. pepper (I used only 1 tsp.)
- 1-1/2 tsp. Tabasco
- 3 tbsp. Dijon (I would use less next time I make it)
- 1/4 cup fresh lemon juice
Combine all ingredients and blend well. Pour over julienned vegetables and marinate about 20 minutes.
I kind of cheated and bought Rainbow Salad mix from Meijer’s which includes cauliflower, broccoli, carrots and red cabbage; I added julienned red peppers as well. Zucchini and snow peas are two more good vegetables to use.
- 1 tbsp. tiny basil leaves from my Spicy Glove Basil plant
- 1 tbsp. thyme leaves – I used lemon thyme
- 1 tbsp. rosemary, minced
- 1 tbsp. parsley, minced
- 1 tsp. oregano leaves
Combine all of the fresh herbs and sprinkle over the vegetables and toss well. Of course you can use any combination of herbs to suit your taste. Moveable Feast was all about “fresh” and that is the idea behind this salad. I grow a lot of different herbs so this recipe is a perfect way to use some of them.
Recipe by cooking with aunt juju http://cookingwithauntjuju.com/2013/06/06/moveable-feast…rette-dressing/
I remember Dan’s River Grill! What a gem! This dressing looks delicious, I’ll have to try it this summer! Oh, btw….I love Kerrytown! We possibly have brushed shoulders and never knew it! 😉
Thanks! I would not be surprised if we passed each other, somewhere between Kerrytown, Zingerman’s, Trader Joes and then there is Whole Foods too! A lot of good places to eat and find great food to cook 🙂