Wild Game: Dixie Dave’s ‘Old Dixie Inn’, Birch Run
Posted on 9 September 2007 under Cookbooks, Game Cooking, Grilling, Hunting, Michigan Cuisine, Restaurant Chit-Chat
Ok, where do I start here? Right … the beautiful Apple Dumpling with Homemade Vanilla Sauce you see in the above photo. Flaky pastry on the outside, real apples on the inside with the flavor and juiciness you’d expect from real apples, and the vanilla sauce being not too sweet, with just the right amount of vanilla to perfectly compliment the apple dumpling itself.
Longtime readers, check out that card. Yup, that’s the one … the restaurant I mentioned a couple weeks ago that I wasn’t sure was still open. That’s where this wonderful dumpling came from, just this afternoon.
I’m not saying this dumpling was good just because I screwed up. I’m saying it was good, because … damn … this was the best apple dumpling I’ve ever had. Bar none.
It was $3.50. Really, that’s all. It could feed two people, just like the server said. But yeah, I ate it all. I’d eat more of the second one I’d bought, but Mary’s made off with that one …
For new readers, here’s a little history of my screw-up with Dixie Dave’s. Heck, I don’t think Chef Dave Minar, Dixie Dave himself, knows all this yet, but here it is:
- Last year at Cabela’s, I found the 4th edition of Dixie Dave’s wild game cookbook. I’ve never made anything out of it, but decided I wanted to visit the place. Besides, his recipe for Pan-Fried Testicles was a great way to gross out teenagers.
- Dec. 14th, 2006 - Blogged about Gift Cookbook Recommendations, and included Dixie Dave’s book.
- Jan. 4th, 2007 - Included Dixie Dave’s cookbook in my list of the Ten Strangest Cookbooks I own, and included some of the titles of recipes in the book.
- March 5th, 2007 - In my discussion on Scary Foods, I once again mentioned Dixie Dave’s recipe for Pan-Fried Testicles before talking about how Chef Tad sprung Steak Tartare on Aaron and I one evening.
- August 24th, 2007 - This is where I screwed up. While building my Michigan Cuisine web site, Dixie Dave’s web site threw the wrong kind of error. And in trying to call them, the phone company interrupted. I lamented how they might be closed. Really, even though those two things happened on the same day, I jumped the gun and posted it. I won’t do that again, because …
- September 1, 2007 - I received a comment from Chef Dave Minar! Yup, Dixie Dave’s Old Dixie Inn IS open! Other Emails from him followed on the same day.
Darn …
So, to make a long story even longer, after a family reunion up in Millington, Michigan, just this afternoon, and getting up the right kind of courage, I opened the front door of Dixie Dave’s Old Dixie Inn in Birch Run, on the corner of Birch Run Rd. and Dixie Highway, took a deep breath, and asked if the Chef was in.
There he was, cooking for his patrons like any real Chef will.
Chef Dave and I had a nice chat, talking about food blogging, about his work on Mike Avery’s Outdoor Magazine (seen in the Toledo and Monroe areas on Buckeye channel 5 on Saturday mornings), about his being invited to do Taste of the Nation: Toledo but not yet being able to, about his selling 20,000 copies of the cookbook, with a new one on the way … It was a very nice visit, lots of fun, and I’m glad I stopped in to give him the personal apology he deserved.
Unfortunately, this evening Dixie Dave’s web site still isn’t working. Even the link he suggested I use on this page at the Outdoor Magazine web site links back to the Outdoor Magazine web site itself. I hope that gets taken care of soon, as Dixie Dave’s deserves an online presence.
The restaurant itself is very unassuming, tucked into the SE corner of that intersection of Birch Run Rd. and Dixie Highway:
The menu contains a large number of dishes I’d like to try. As Mary and I were just coming from a huge family reunion, where lots of German Lutherans try to out-cook each other (pics tomorrow!), we were full to the gills! But Chef Dave’s menu … how about some Blueberry Walleye? Or maybe Bronzed Pork Chops with Jack Daniels’ BBQ? Or an Elk Steak with Woodland Mushrooms? There’s some stuff on here I just have to try at some point. Like the Sportsman’s Appetizer, “Dixie Dave’s own recipe of elk and venison paté and smoked wild game sausage, served with toasted French bread“. There are dishes you never thought you’d see in Michigan, like Louisiana Bayou Wild Boar, Medallions of Elk Forestiere, and even Wild Game Steak; “Please ask waitperson for the selection and preparation of the steak of the day.” Of course, for those less inclined toward game, there’s Chicken Cordon Bleu, New York Strip, Fish & Chips with Slaw, and even Spaghetti with Meat Sauce. Me, I think I’m headed toward the Al-E-Gator, “Farm-raised gator sautéed with lemon butter“. Thank you, sir, I’ll have that with a side of Fluffy White Rice …
Ya’ know, I’m probably lucky Chefs in Michigan don’t seem to have the egos Chefs do in other areas, or Chef Dave could have come through that kitchen door with a knife! I know, because when I showed up at the Frog Leg Inn this past Friday afternoon through the kitchen door, Chef Tad muttered to Sous Chef Janelle, “… where’s a knife … a really big one …” … and all I could find was a metal ladle …
Thanks for the understanding, Dixie Dave! We’ll definitely see you again!!
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3 May 2008 @ 1:25 pm Posted by Linda De Bono
Dave we have been telling everyone that has not experienced the taste of wild game cuisine to look up your site. I can still remember that wonderful experience at your restaurant with my friend. We came to that area for cheerleading championships and a family reunion. I was the support. Long drive, long day and hungry! We thought we walked into a sports oriented atmosphere that had been around for a while. Everyone keeping a friendly humble profile keeping a valuble secret. The dinner hour was long over and yet we were recieved as if we were the first to arrive. We melted into our seats with comfort and relaxed. When my eyes viewed the words - Wild Game Specialties- I thought I died and went to Heaven. First the Escargot pastry. Wow, it melted in my mouth. Then the chilled Jumbo Shrimp so delicious I requested it on my Caesar salad with Dave’s homemade caesar dressing. Well, needless to say the entree of Elk over fettucini noodles and his famous desert of the day made me speechless. So not realizing I was carrying on about every taste in my mouth filled with satisfaction, Dave introduced himself and sat with us after a long day himself. What an amazing man. Well traveled and lots of experience with great people of the outdoors. We heard some history and even laughed with him. The staff treated us like a guest in their home. And we reflect on that old saying, “Don’t judge a book by its cover”. Now we have made plans for a couple comng in from PA in June for their Anniversay and a Birthday to join Dave and his staff once again. Thanks Dave, can’t wait to visit!
22 May 2008 @ 10:19 pm Posted by Carther Inatree
Your Sirloin steak and fish are great! We loved it. The mint ice cream was the best! Thanks, Carther