At Aunt Olive's, we're passionate about healthy, gourmet comfort food. We make the kind of food that'll make Mom proud. Flavorful pot-pies, mouth-watering sandwiches, delicious salads, and the world's best mac and cheese. Well, we think it's the world's best... we invite you to try it and make up your own mind!
Thirsty? No problem. We've got a wide selection of juices, an assortment of H2O (straight-up or flavored), and Gidget's smoothies are bona fide meals in their own right.
So swing by the store the next time you're looking for a great meal but don't have time to cook, or give us a call if you'd like to get some food catered for your next corporate event or family celebration.
Matt Schellig is seriously passionate about food. And he's seriously passionate about introducing you to his kind of food: flavorful, bold, and perfectly prepared.
How passionate is he? Well, at the age of nineteen, Matt was working as a line cook in a hotel when he ran into an embarrassing problem.
A guest was having breakfast and ordered her eggs over-easy. Nothing fancy, right? Just eggs over-easy.
Well, try as he might, Matt just couldn't get the egg to flip without the yolk hemorrhaging.
With the rest of the order growing cold, a waiter tapping his foot, a gaggle of cooks and dishwashers watching in bemusement, the pile of eggshells getting larger, and a hungry customer eyeing her watch, a flustered Matt finally got it.
Jeers and a razzing round of applause followed. Matt, however, only had two questions for his boss: "How much does a case of eggs cost, and can I buy one from you?"
He stayed up all night and practiced the art of an over-easy egg. Pan temperatures were experimented with. Flipping techniques tested. Every variable in the equation was tweaked.
The experience was eye-opening. The different results that could be achieved by altering the way you apply heat to food in a timely manner fascinated Matt.
Since then, Matt has moved well beyond eggs. He has worked in some of the finest restaurants in Detroit and around the nation. Matt studied at the Culinary Institute of America, and prior to taking over Aunt Olive's, was Executive Chef at Duet in Detroit.
When he's not holding the fort at Aunt Olive's, Matt will either be watching Michigan Football or finding some way to bother his wife Kelly and their soon-to-be-born son Jackson. Oh yeah, he cooks too.
But what about the eggs? An all-nighter and 237 broken eggs later, Matt could flip them. Behind his back! Eyes closed!