Brandon Twp.? A three-inch round marinated portabella mushroom crackels on a hot griddle. A lightly charred grilled red pepper is chopped. Flames erupted from a chicken breast sizzling in herb butter.
The smells and sounds of lunch time at Bullfrogs orchestrated by Chef Eric W. Alderton.
‘Life’s really too short,? smiles Alderton, who has led the culinary duties at the township eatery since last summer.
‘Eat whatevery you want and enjoy.?
His passion for food has guided Alderton, 43, a former Birmingham resident through more than 25 years of an ever-changing profession.
After studying culinary arts at Oakland Community College, he’s been a sous chef at Peabody’s in Birmingham, Oakland Hills County Club in Birmingham, and executive chef at Mario’s in Detroit.
‘I’ve seen a lot of changes over the years,? said Alderton. ‘Cooking seems to go in cycles from healthy back to red meat and potatoes.?
Alderton said he likes cooking seafood the best including, swordfish and Mahi Mahi.
Southwestern cooking and french are also tops on his speciality menu.
Some of his own creations include Blackened chicken with citrus butter and a jalapeno glazed shrimp.
‘I’m in the hospitality business,? I live for when a customer says ‘I’ve had a great meal, thank you.??
I want people to feel they are at a second home, where they can relax don’t have to cook.?
Alderton’s creations can be sampled at Bullfrogs, 2225 Ortonville Road, Ortonville. Hours are Monday-Saturday 11 a.m.-2 a.m. and Sunday noon-2 a.m.
Details: (248) 627-7755.
Check out Eric’s web site www.edl.com/chefric.