Delilah's Brain
By: Michael Steed, Producer
Being a producer on No Reservations has its perks. Truly. Ossetra caviar at Petrossian, Daniel Boulud’s blood sausage, fatty, fatty tuna at Sushi Yasuda. It doesn’t really get better than this. Trust me when I say that I’ve been the recipient of my fair share of evil eye from justifiably envious family and friends. Fortunately though, every once in a while, I get the opportunity to spread the love.
I’m in my wife’s hometown of metro Detroit shooting with charcuterie savant Chef Brian Polcyn for the Heartland episode. Brian is one of the most down-to-earth chefs I’ve ever met and he takes midwestern hospitality very seriously. After a long day of shooting, Brian invites me and No Reservations cameraman Jerry Risius to dinner at his wonderful restaurant, Forest Grill.
Knowing that we’re in for a delicious and meaty meal, I invite my sister-in-law to join us. Danielle is a few months into her first pregnancy and despite the fact that she has to drive 30 miles through rush hour, she doesn’t hesitate at the prospect of sharing a 5-star meal with her bro-in-law in her hometown.
When we arrive, Brian is busy in the kitchen whipping up a chef’s tasting course for a local celebrity sports figure. Apparently we will be having the same course. Lucky us. Brian starts us off with an assortment of delicious cured meats followed by veal cheeks with ricotta gnocchi, wilted spinach and tomato. Out-of-this-world!
Next up is venison. Now Danielle, being a Michigan girl and all, can eat some serious venison, but I am pretty sure that Chef Brian’s version is just a little different than Cousin Jeff’s Christmas venison (Though I’m told that’s pretty damn good too). This is venison tenderloin served with succulent sweetbreads.
“Sweetbreads? What’s sweetbreads?,” Danielle asks.
Jerry and I look at each other and tell her that we’ll tell her later. After the meal. She’s suspicious but game for the adventure. We chow down on our sweetbreads, savoring every little bite and Danielle loves it. She’s pretty sure it’s the best meal she’s ever eaten.
I’m now completely satisfied that these luscious treats with the cute little name that we waited to reveal is actually BRAIN! As we leave, very happily stuffed, we all agree that the baby will most certainly be smarter for having consumed brain at such a young age.
It’s now seven months later and I’m about to meet my niece Delilah for the first time. She’s only a few weeks old, but apparently – and this may be a complete fabrication on my part – lil’ Delilah has been working on a new theory about the center of Danielle’s universe.
Two weeks later I found out that sweetbreads are not brains at all but are actually the thymus or pancreas. Oh well. I like my story better and Delilah is still going to be brilliant.
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great story Michael.and like some others I like your version better …thymus or pancreas or not…our lil Delilah is pretty brilliant as are you my super fun son in law! Love, Mom
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SWEETBREADS…grew up on the stuff….taste wonderful on the grill as well!!
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