Friday, March 23, 2012

Food Dance Takes Farm-to-Table to the Next Level

For over 18 years, Food Dance has touted their commitment to farm-to-table freshness. They are now prepared to put their pitchfork where their mouth is.

Food Dance is partnering with local farmers, Mark Schieber & Misty Klotz, to start a collaboration of businesses that further support locally-produced foods that will make their way onto Food Dance’s menu. The first of these partnerships is a small-scale farm, hopefully in the Kalamazoo area.

“Hopefully” because the first step is finding good, tillable 20-40 acres to farm.

“Ideally, we’re looking for a farmer or land owner who wants to see their land continue to be farmed or returned to agriculture,” says Julie Stanley, owner of Food Dance, “This could be an active farm or fallow fields that can be returned to active use.”

Julie, Mark and Misty are hoping to get the word out to these potential farmers and land owners to talk about creating a sustainable food source.

“It’s important for us to identify some potential individuals and talk to them about our vision of fresh, local food,” says Schieber, “We’re fully committed to sustaining the land, the community and the farm as a business.”

Education is a key component of the venture. Stanley says there are plans for an Edible Schoolyard children’s program to teach kids about farming and where food comes from. There will also be adult agriculture and cooking classes as well as a CSA (crop sharing) program for local residents to benefit from the bounty. Luckily, the food experts at Food Dance will have great cooking tips and recipes to share with all participants.

“We want to stress how locally-produced foods help to sustain our community,” says Stanley, “Not only is it important, but it’s fascinating to see the food cycle – from seeds to a completely-prepared meal.”

Farmers or landowners interested in discussing the opportunity are encouraged to contact Julie Stanley at 269-382-1888.

For more information about Food Dance and their commitment to local, sustainable agriculture, visit

Wednesday, March 14, 2012

Saugatuck Brewing Company to launch “Delilah DeWylde-Berry Wheat”

Saugatuck Brewing Company has collaborated with rockabilly artist Delilah DeWylde in development, marketing and distribution of their Spring/Summer seasonal beer, Delilah DeWylde-Berry Wheat. Developed as a lighter, summertime ale, the raspberry wheat will be available throughout Michigan in 6-packs and kegs.

To introduce the new style, SBC is hosting a VIP Launch Party on Sunday April 1, from 2-4:30pm in the Singapore Room at SBC (admission with VIP ticket only). From 5-6pm the party continues in the pub and will be open to the public. Delilah DeWylde and the Lost Boys will be performing throughout the afternoon and the Wylde-Berry Wheat will be available.

Saugatuck Brewing Co. is a microbrewery with a traditional Irish style pub and upscale banquet room, “The Singapore Room” that features hand crafted beer, wine, food, and service. Fifteen unique beer styles, all brewed in house, plus wine and hard cider are served daily in the Pub. “SBC” also distributes six styles in 6 and 4-packs, plus kegs throughout lower Michigan. The brewery also features the only active brew-on-premise facility in Michigan, utilizing five copper kettles and an array of natural ingredients and recipes, for the public to become “Brewmaster for a Day.”

Saugatuck Brewing Company
2948 Blue Star Hwy.
Douglas, MI 49406
(269) 857-7222

Wednesday, March 7, 2012

Jolly Pumpkin to Host Beer Dinner at Award-Winning The Root Restaurant in White Lake

To celebrate the end of the winter season, Jolly Pumpkin Artisan Ales is hosting a five-course Beer Dinner on Tuesday, March 20 at The Root Restaurant in White Lake. Cost for the dinner is $70 per person, plus tax and gratuity. Space is limited to 100 and reservations are required by calling 248-698-2400.

Located at 340 Town Center Blvd. in White Lake, Root is a locally-owned and operated restaurant, focused on regional, seasonal cuisine that showcases the many resources that Michigan and the Great Lakes region has to offer. Earlier this year, The Detroit Free Press named Root its “Restaurant of the Year.” The farm-to-table philosophy of the culinary team at Root mirrors the down-to-earth mentality of those at Jolly Pumpkin, making this dinner the perfect expression of food and beer pairings.

The menu for this dinner includes:

Course 1
Curried Cauliflower Bisque. Toasted Almond. Pickled Raisin.

Bam Biere: An artisan farmhouse ale that is golden, naturally cloudy, bottle conditioned and dry hopped for a perfectly refreshing balance of spicy malts, hops and yeast. (4.5% ABV)

Course 2
Ancho & Michigan Honey Grilled Michigan Shrimp. Amish White Cheddar Grits. Pickled Corn.

Oro de Calabaza: Brewed in the Franco-Belgian tradition of strong golden ales. Spicy and peppery with a gentle hop bouquet and the beguiling influence of wild yeast. (8% ABV) **Named LA Times “Beer of the Month” for February 2012.

Course 3
Grilled House Made Michigan Pork Kielbasa. House Made Sauerkraut. Caraway Mustard.

Fuego del Otono: To catch a bit of soft radiance in each bottle, we wait for fall colors to begin their bright and fleeting glow before brewing this wonderful ale under their autumn fire. Gentle amber malt blend smooth caramel notes, gently lapping against a shore of distant forgotten spice. A beer to sip, contemplate and enjoy. (6.15 ABV)


Whaleback White Ale & Orange Peel Sorbet. Sweet Coriander Dust.

Course 4
Roasted Grass Fed Michigan Beef Strip Loin. Saga Bleu Cheese Glacage. Roasted Garlic Crushed Baby Potatoes. Brocollini.

La Roja: An artisan amber ale brewed in the Flanders tradition. Deep amber with earthy caramel, spice, and sour fruit notes developed through natural barrel aging. Unfiltered, unpasteurized and blended from barrels ranging in age from two to ten months. (7.2% ABV)

Course 5
House Made Carrot Cake. Creme Fraiche Icing. Ginger Syrup.

Maricaibo: A rich brown ale inspired by the enigmatic monastic brews of Belgium, and the mysterious mist shrouded jungles of the tropics. Brewed with real cacao, and spiced with cinnamon and sweet orange peel for a sensual delight. A brew to be sipped, savored, and enjoyed! (7.5 ABV)

The Jolly Pumpkin is part of Northern United Brewing Co., which also encompasses the Grizzly Peak and North Peak Beer Co. craft beer brands, as well as Civilized Spirits and Bonafide Wines. NUBC’s philosophy focuses on a dedication to conservation, inspiration and locally-sustainable practices. All of the beers and spirits under these brands are produced at the original Jolly Pumpkin brewing facility in Dexter or at the 5600-square-foot facility on Old Mission Peninsula adjacent to Mission Table restaurant (former Bowers Harbor Inn).

Find NUBC products at stores, restaurants, and bars all throughout Michigan, including: North Peak Brewing Company, Mission Table and Jolly Pumpkin Brewery, all in Traverse City; Jolly Pumpkin and Grizzly Peak, in Ann Arbor.