HURON RIVER PRESS ANNOUNCES NEW COOKBOOK,
DISTINCTIVE RECIPES FROM MAINSTREET VENTURES

In celebration of their first 25 years, Corporate Executive Chef Simon Pesusich has sifted through thousands of recipes to share his secrets, while imparting some culinary tips used in creating the diverse menus offered at the company’s multiple restaurant concepts. Michael Gibbons, President of Mainstreet Ventures says, “This cookbook is as distinctive as the recipes inside. You'll likely find your favorites here…or discover a new one for sure.”

The Mainstreet Ventures Distinctive Eateries have received much accolade. Ann Arbor News praised the restaurants’ “winning combination with simmering mixtures of personalities and talents as diverse as the menus at its restaurants.” Charleston Daily Mail declared, “These folks have their act together. And quite a good one, it is!” And if there remains any doubt as to the fine quality of the recipes, in reference to the Real Seafood Co., Naples Sun Times declared, “But true vindication lies in the grub.”

Serving almost 1.5 million guests in four states each year, the restaurants of Mainstreet Ventures take care to acknowledge the differences in taste from each region. Chef Simon explains: “You have to go, sample the food of the area, talk to the people.” This attention to different culinary tastes is well reflected in the diversity of the recipes included in the cookbook. From their number-one seller, the Parmesan Crusted Sole, to the flounder specialties that are popular in Naples, Florida, this cookbook incorporates recipes for practically any taste.

In Distinctive Recipes, readers encounter their favorite recipes organized into five sections: Seafood, Italian, Steaks and Chops, La Dolce Vita, and Wines and Cigars. Distinctive Recipes begins with a personal foreword by the Mainstreet Ventures’ corporate team, and the sections include anecdotes about what inspired the selections offered in each restaurant. Accompanying the recipes is gorgeous photography of the food, as well as location photography of many of the restaurants themselves. A nice and useful addition are appendices which describe, among other valuable tips, how to select fresh fish, the advantages and pitfalls to specific cooking methods, some golden rules for perfectly cooked and perfectly sauced pasta, and the differences among a variety of cheeses.

Mainstreet Ventures consists of a partnership of three men: Dennis Serras, Michael Gibbons, and Chef Simon Pesusich. Their lifelong passion for food served as the launching pad for their restaurants—and this cookbook. This corporate team not only motivates great recipes, but also gives back to the community by raising money for local charitable organizations.

The first release of Mainstreet Ventures Distinctive Recipes is available wherever books are sold, and will also be available at the Mainstreet Ventures restaurants. For further information on the book, log on to http://www.huronriverpress.com or call 1-734-913-9447.

Huron River Press (Ann Arbor, MI) offers great books for the Great Lakes region. President and CEO Steven Klein says, “In addition to our newest offering, Mainstreet Ventures Distinctive Recipes, Huron River Press will be releasing two new titles this fall. Just in time for this year’s football season, The Big House, is a captivating book tying together the events that culminated in the building of Michigan’s famed stadium with the influence and legacy of Michigan Man Fielding H. Yost. Then, in October, look for Return to the Common Grill, where once again, Chef Craig Common emerges from the kitchen to bring a new collection of uncommonly good recipes that have made his restaurant a regional success.” For more information, contact Steve Klein: phone: (734-913-9447); e-mail: sklein@huronriverpress.com.