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While her educational background is relatively traditional (she studied at Le Cordon Bleu in Paris, France) Eve has a distinct style of cooking that is anything but ordinary. Influenced by North African, Cuban and Vietnamese cuisine, her food expresses her love of bold, complex and exotic flavors.
The author of ‘Eve: Contemporary Cuisine, Methode Traditionelle’ has also served as a delegate to Terra Madre, the bi-annual international slow food meeting in Torino, Italy and appeared as a contestant on Bravo’s ‘Top Chef’; Season 6.
After Aronoff closed her namesake restaurant she announced plans in 2012 to open a “Cuban-inspired” spot in the Ann Arbor, MI, which opened in 2011.
The whimsical menu of her second Michigan outpost is decidedly less casual than her previous venture. Must-try signature dishes from Chef Eve Aronoff include the Frita Wedge Salad (Hearts of Romaine Dressed with Fresh Lime Juice and Extra Virgin Olive Oil, Piquillo Peppers, Fresh Mango, Citrus-Scented Crumbled Fried Plantains and Seared Spicy Gulf Shrimp) and Orange-Nutmeg Scented Churros.
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