Five Top Chefs Team Up for Harvest Dinner - Benefitting Fair Food Matters, Kalamazoo

Five of the region’s top chefs will team up on Sunday, August 25 (6-8pm) for a Harvest Dinner at Carlson’s Farm in Lawton – a culinary experience benefitting Kalamazoo’s Fair Food Matters. The unique farm-side dinner is being coordinated by Food Dance, West Michigan’s premier locally-focused eatery.

Exectutive Chef Robb Hammond – who has been with Food Dance for five years – has invited four of his colleagues to join him in this one-of-a-kind, on-the-farm five-course dinner, celebrating the best of the season’s offerings. These chefs include the James Beard nominated Chef Matthew Millar from Fennville; Chef Matthew Pietsch of Salt of the Earth in Fennville, Chef Matt Green of Reserve Wine & Food in Grand Rapids; and Chef Chad Miller of Soe Café in Sawyer.

Food Dance has been a long time supporter and promoter of Fair Food Matters and its various initiatives. Dinners such as this support programs that protect the stewardship of our land and strengthen our local economy by educating the next generation about food and where it comes from.

Fair Food Matters exists to improve access to healthy, local food by educating, connecting and empowering the Kalamazoo community. It’s programs include the Can-Do Kitchen (a licensed incubator kitchen facility), Common Ground (a collaborative program supporting community gardens throughout Kalamazoo County), Growing Matters Garden (a children’s educational gardening project), Douglass Farmers’ Market (featuring local producers on the north side of town) and Southwest Michigan Community Harvest Fest (celebrating local food, local farming and sustainable living with speakers, music and more).

The cost for the Harvest Dinner, including entertainment by local musicians Paul Hoffman and Joshua Davis, is $75 per person (plus tax/gratuity). Space is limited to 100 and reservations are required by calling 269-382-1888.

Other upcoming dinners in the 2013 Farm to Fork series include:

KIRKLIN FARMS … HEIRLOOM TOMATO DINNER
Thurs., Sept. 5 • 6-8pm
Celebrate tomato season with a five-course tomato dinner featuring Kirklin Farms. Seem a bit over the top? Not when you consider the flavors and versatility of thousands of varieties of tomatoes. You’ll never think of them as just plain ol’ sliced fruit again. $55 per person

COOKING CLASS - PRESERVING THE HARVEST
Wed., Sept. 18 • 6-8pm
Useful Kitchen Skills, not just recipes! Come learn how to preserve the flavors of the harvest for months to come. In this class you will learn techniques of preserving food with modern flavors. $65 per person

3-DAIRY DINNER
Thurs., Oct. 17 • 6-8pm
October is National Cheese Month. Celebrate with us at this special dinner featuring three local artisan cheese makers. Chef Robb will create four courses with Evergreen Lane Creamery, Zingerman’s Creamery and another creamery, TBA. $55 per person

To make reservations for any of the Food Dance dinners, classes or events, call 269-382-1888.

Food Dance creates opportunities for people to come together and connect through the experience of food. We passionately cook with the freshest locally produced ingredients and believe in giving great, caring service, and providing great experiences for everyone we come in contact with.

FOOD DANCE
401 E. Michigan Avenue
Kalamazoo MI 49007

www.FoodDance.net
www.facebook.com/FoodDanceRestaurant
www.twitter.com/Food_Dance

Reserve Wine & Food Now Open for Lunch (M-F)

West Michigan’s award-winning Reserve Wine & Food introduced weekday lunch service, beginning April 1. Lunch hours are 11:30am-4:00pm, Monday through Friday – with Happy Hour beverage and charcuterie offerings from 4-6pm and dinner service beginning at 5pm. Saturday hours remain 4pm-Midnight; the restaurant is closed on Sunday.

Executive Chef Mathew Green is pleased to present a new fresh menu which includes a selection of sandwiches, lunch plates, soups, salads, sides and snacks including a fried perch sandwich, lamb Reuben, French omelet, oxtail tart and chicken Keiser salad with Great Lakes salt-cured smelt dressing. Dinner menu favorites – like pierogis, pork fat fries, heirloom lettuce salad and potato soup – are also available. The lunch menu will change regularly, reflecting the seasonal offerings from the woods, waters and farms of West Michigan and beyond.

“People have been asking us for years to open for lunch so we are very excited to make those people happy,” says Chef Green. “We took our time developing the menu and translating what we do at dinner into a lunch menu. It's a great showcase for our housemade charcuterie, we are featuring our own bacon, sausage, mortadella, ham, and corned lamb brisket. We are having a lot of fun with the menu and I think that is evident in the dining room.”
In 2012, Grand Rapids Magazine recognized Reserve for the “Best Restaurant Wine List” and “Best New American Restaurant” in its annual reader’s poll. In 2011, the restaurant was named a winner of OpenTable’s Diner’s Choice Awards for Top Wine Lists in the United States – one of only two restaurants in Michigan to make the list.

Located in the heart of downtown Grand Rapids at 201 Monroe Avenue NW, Reserve Wine & Food offers a world-class menu fully embracing the West Michigan farm-to-table philosophy in an elegant yet casual fine dining setting.

10 Regional Chefs Featured at CRUSH Fundraiser (Saturday, March 9 at Reserve Wine & Food - Benefitting Children's Leukemia Foundation)

The Children’s Leukemia Foundation of Michigan will host CRUSH Grand Rapids Wine and Food Classic, its first West Michigan fundraiser, on Saturday, March 9 at Reserve Wine & Food in downtown Grand Rapids. The event, which is made possible by Dick and Betsy DeVos, will feature nine culinary masters from leading Chicago, West and Northern Michigan restaurants and honorary winemakers Celani Family Vineyards who will create an elegant and extraordinary evening for guests.

CRUSH Grand Rapids begins with a private patron reception at 6:30 p.m., followed by wine-food pairing stations and dessert. The event concludes at 10 p.m. after the awards ceremony, which will honor Dr. James B. Fahner, the director of pediatric hematology and oncology at Helen DeVos Children’s Hospital with its 2013 Pioneers in Medicine Award, and Varnum LLP with its Corporate Leadership Award.

“For the past 60 years, CLF has worked to serve the practical and emotional needs of West Michigan families as they navigate their cancer journey – from diagnosis through treatment and beyond,” said William Seklar, president and CEO. “Our new office underscores the commitment of CLF to have a stronger presence in West Michigan to support our works with nearly 800 families in the region.

“We are also very excited to host our first CRUSH event in Grand Rapids. Since the series was launched in 2008, CRUSH has focused on creating world-class regional fundraising events that benefit CLF. CRUSH Grand Rapids joins very successful annual events in Birmingham and Northern Michigan that will showcase some of the leading chefs and sommeliers across Michigan. All funds raised at CRUSH Grand Rapids will stay in West Michigan to benefit patients and their families.”

CRUSH Grand Rapids joins the CLF series featuring world-renowned wine experts and culinary masters who create unparalleled of degustation events for their guests. Culinary masters for the event will include the following executive chefs:

• Paul Virant, Vie and Perennial, Chicago who will serve at the 2013 Honorary Executive Chef and Restaurateur
• Matt Millar, Reserve Wine & Food, who will serve as the 2013 Honorary Culinary Director
• Myles Anton, Trattoria Stella in Traverse City
• Mathew Green, Reserve
• Guillaume Hazaël-Massieux, La Bécasse in Maple City
• Josef Huber, Amway Hotel Corp. in Grand Rapids
• John Korycki, Zazio’s in Kalamazoo
• Colin McPhee, Bar Divani in Grand Rapids
• Matt Peitsch, Salt of the Earth in Fennville
• Joel Wabeke, Trillium Haven in Grand Rapids

Tom and Vicki Celani, proprietors of Celani Family Vineyards in Napa, Calif., will serve as the 2013 Honorary Winemaking Family.

Ron Edwards, a master sommelier, consultant and educator, will serve as the 2013 Honorary Wine Director for CRUSH Grand Rapids. He will be joined by Peter Marantette, a certified sommelier and general manager of Reserve Wine & Food.

The event is sponsored by Celani Family Vineyards, Dom Perignon, Piper-Heidsieck Champagne, Remy Cointreau USA, Reserve Wine & Food, Scott Shuptrine Interiors and Soaring Eagle Casino.

Tickets for CRUSH are $450 for general admission (7pm) or $650 for the private patron reception (6pm). The Cinquieme Sponsor at $2500 includes two patron level tickets and sponsorship privileges which sponsors a CLF family for one year.

Promote Michigan’s Top 12 Eats of 2012

It’s no secret that I LOVE to eat! It’s my favorite pastime...and fortunately, it’s also my job! As I travel around Michigan throughout the year, I’m always taking mental notes and posting photos on my social media channels to chronicle my culinary adventures (if you are fan/friend/follower of mine, you are well aware of this fact).

People often ask me, what my favorite restaurant is…and that just doesn’t seem fair (like a parent singling out a favorite child). I love many restaurants…but often there are specific dishes that stand out in my mind, that I crave for days and weeks (or sometimes months) after I’ve had the pleasure of enjoying. Here is my recap of my Top 12 Eats of 2012…a little trip down foodie memory lane!

#1 Catfish BLT — Chef Brian Brown at the now defunct London Grill in Plainwell. So good I had it twice within one week, just before the restaurant closed after 20 years of service to the community. This delicious summer dish featured heirloom tomatoes grown by Chef Brian himself…serving as the “bread” in between which breaded pieces of catfish and homemade mayo were sandwiched, topped with strips of crispy bacon. I still have a picture of this dish on my phone, and eagerly show others (including other chefs) the picture as I relive the moment, whenever possible.

#2 Gnocchi — Chef Matt Millar at Reserve Wine & Food in Grand Rapids. Served in the summer with heirloom tomatoes and in the fall with smoked rabbit, both featured the lightest, fluffiest, tastiest gnocchi I have ever tasted. As I sit and write this, I’m contemplating a “tie” with the Pork Belly Hash (boasting a beautifully fried egg) which was a popular item early in the year on the winter menu. Full of color and flavor (as most of Chef Matt’s dishes are) it was simply delectable! Last year, Chef Millar’s pierogies (with leeks and chestnuts) rated as my #1 eat. Of note, Chef Millar was nominated for a James Beard Award in 2012.

#3 Chilean Sea Bass — Red Ginger in Traverse City. I guess I never really believed people when they said this is among the most wonderful fish dishes – until I had it over the summer. This tiny filet had perfect caramelization and the texture was much like lobster – meaty and flaky all at the same time. A bit pricy, even by my standards, it is definitely a “treat” to be savored.

#4 Lamb Ragu — Michael Symon’s Roast in Detroit. Funny, when I went back to pick up the picture of my Facebook, I noticed that even then I referenced this would make my list of best eats for the year. Ironically, it wasn’t the dinner I ordered – but thankfully one of my friends let me try a bite…and it was incredible – rich, flavorful and filling. I tried, unsuccessfully, to trade my entrée for this one – but I did get to have a few more bites before it disappeared from the dish.

#5 Vitello Carciofini — Chef Jeffery "Hoffa" Hoffman at Café Cortina in Farmington Hills. Not typically one to order veal, I enlisted the recommendation of owner Adrian Tonon during my first visit to this amazing Italian restaurant in suburban Detroit. Mouth watering and dressed with artichokes (one of my favorites) in a white wine cream sauce, it was a delicious way to end a hot summer evening – dining under the twinkling lights on the elegant patio.

#6 Kale Salad — Chef Christopher Madsen at six.one.six at the JW Marriott in Grand Rapids. So good, I had it every chance I could. Kale – a “super food” is super tasty as its cut coarsely in this salad, with juicy currants, crunchy pine nuts and freshly grated parmesan cheese atop.

#7 Goat Cheese & Crab Ravioli — Chef Robb Hammond at Food Dance in Kalamazoo. I’m working my way through this menu, and have lots of favorites, but I’m a sucker for ravioli – especially when it encompasses goat cheese and crab! These little pasta pockets were packed with flavor. I also loved the tiny edible flowers that decorated the top.

#8 Porchetta — Chef Steven Grostick at Toasted Oak in Novi. Into every life, a little pork must be served…and that is certainly the case at this award-winning restaurant. Thankful I took a guest with me on my first visit, so that we could order and sample more. From a fine selection of charcuterie to one of the most amazing cornbread muffins I’ve ever tasted, to this beautifully rolled porchetta, it was a long and delightful evening of wining and dining.

#9 Shrimp & Grits — Chef Justin Dalenburg at Tavern 109 in Williamsburg. Admittedly, I hadn’t had grits since I was a kid and I honestly wasn’t thrilled about this dish but took it as a recommendation from my server. Always trust your server! It was full of flavor, textures and colors – perfect for the cold, rainy day that it was.

#10 Whitefish Grenoble — Chef Tom Rose at Four Roses in Plainwell. A tradition in my hometown of Plainwell – started at the former Aries Café (where Chef Tom earned his wings), this amazingly delicious entrée is one of my absolute favorites and has been since the first time I had it way back in high school. A flaky whitefish filet, topped with lemons, capers and tomatoes, with a side of Jasmine rice and veggies. Always a treat!

#11 Tabbouleh — Chef Kristin Karam of K2 Edibles in Traverse City. I found my liking for the fresh, Middle Eastern salad while visiting Jordan in 2005. Luckily, I’ve found a local source that is more than happy to supply me when a craving hits. A private chef and caterer, Kristin is a regular at Left Foot Charley Winery and also sells pre-packaged Lebanese foods at the Underground Cheesecake Company, both located in The Village at Grand Traverse Commons.

#12 Wood Fired Toasted S’more — Chef Matthew Pietsch at Salt of the Earth in Fennville. With a restaurant widely renowned for its local produce and fabulous pork products, I expect you think it’s strange that I single them out for a dessert. But if you’ve ever had this monster s’more, you’ll know why it made the list. Big enough for a table of four, it’s baked in the wood-fired oven and boasts a decadent cake filled with chocolate and topped with a heap of marshmallow. Other online reviews call it “out of this world” and “masterpiece” and all are true. Definitely a fitting way to end an evening (and this list).

I look forward to visiting even more restaurants in 2013 – including some close to home and those spread out around the state of Michigan. Your recommendations are welcome!

Bon Appetit!

Mixologist Rob Hanks of Reserve Wine & Food Named 2012 Winner of "Art of the Cocktail"

A creative cocktail called “Shipwreck Rum Punch” – crafted by mixologist Rob Hanks of Reserve Wine & Food – was named the winning recipe in the 2nd Annual Art of the Cocktail competition sponsored earlier this month by New Holland Artisan Spirits.

“I've always been inspired by the ‘old school,’ and thus was born the idea of a seasonal punch, the original of the mixed party beverages,” said Hanks, who has worked at Reserve for two years. “The idea of the punch was something to bring people closer together, so with this I keep the same tradition but by bringing West Michigan as a whole together through one beverage.”

Hank’s “Shipwreck Rum Punch” featured seasonal fruit (cranberries, grapes, raspberries and plums) macerated in New Holland Huron Rum, blended with more pure Huron rum, bourbon, house-infused cherry brandy, black tea, and lemon oleo saccharum. The drink was then topped with Blanc de Blanc sparkling wine from Michigan-based L. Mawby Vineyards and garnished with farm market green grapes.

Twelve bars and venues from the Grand Rapids community created cocktails using at least one of New Holland’s Michigan-made spirits and one fresh Michigan ingredient. The public voted on these cocktails, narrowing the field to the Top Five, which were judge by an esteemed panel of beverage experts on October 15 to come up with the winner.

In 2011, Reserve was named a winner of OpenTable’s Diner’s Choice Awards for Top Wine Lists in the United States – one of only two restaurants in Michigan to make the list. Earlier this year, Chef Matthew Millar was named a 2012 semifinalist in the James Beard “Best Chef: Great Lakes Region.”

Located in the heart of downtown Grand Rapids at 201 Monroe Avenue NW, Reserve Wine & Food offers a world-class menu fully embracing the West Michigan farm-to-table philosophy in an elegant yet casual fine dining setting.

www.ReserveGR.com
www.facebook.com/ReserveGR
www.twitter.com/ReserveGR

Reserve Wine & Food in Downtown Grand Rapids Recognized by Wine Spectator magazine

Reserve Wine & Food in downtown Grand Rapids is one of only three restaurants in Grand Rapids (and one of only five in West Michigan) to be presented an “Award of Excellence” in the August issue of Wine Spectator magazine.

“We are excited and honored to be recognized by a magazine of this caliber,” says Peter Marantette, Reserve General Manager.

Reserve is home to one of the country’s largest cruvinet systems, holding 102 wines that are served by the glass. An additional 400 wines are available by the bottle.

The criteria for winning an “Award of Excellence” is extensive and is based on things such as breadth of selection, back vintages, large format bottle offerings, and vertical offerings, as well as looking for strengths in certain regions.

In 2011, Reserve was named a winner of OpenTable’s Diner’s Choice Awards for Top Wine Lists in the United States – one of only two restaurants in Michigan to make the list. Earlier this year, Chef Matthew Millar was named a 2012 semifinalist in the James Beard “Best Chef: Great Lakes Region.”

“Accolades such as these reinforce that what we’re doing here at Reserve works,” Marantette says. “Wine is just part of what we offer, and when we pair that with the locally-sourced cuisine that Chef Matt and his team are producing, we serve up one of Michigan’s premier culinary experiences.”

Located in the heart of downtown Grand Rapids at 201 Monroe Avenue NW, Reserve Wine & Food offers a world-class menu fully embracing the West Michigan farm-to-table philosophy in an elegant yet casual fine dining setting.

www.ReserveGR.com
www.facebook.com/ReserveGR
www.twitter.com/ReserveGR

Reserve's Chef Matthew Millar Named Semifinalist for James Beard Foundation 2012 "Best Chef"

Reserve Wine & Food’s Executive Chef, Matthew Millar, has been named one of 20 semifinalists for the 2012 James Beard Foundation “Best Chef: Great Lakes Region” Award. He is one of only three Michigan chefs to make the list this year; the two other chefs are from the Metro Detroit area. This year’s list of 424 semifinalists was assembled from more than 57,000 online entries – more than double the 28,000 submissions received last year.

“Some communities that rarely are heard from made this year’s list, including Grand Rapids, Mich.,” Bret Thorn, editor of Nation’s Restaurant News, wrote on TheDailyMeal.com. “Chef Matthew Millar of Reserve restaurant in Grand Rapids is a semifinalist for best chef in the Great Lakes region”

Chef Millar has been with Reserve since its opening in September 2010. A 20-year veteran of the restaurant industry, he’s honed his skills at several West Michigan restaurants. He became enthralled with regional farmers and artisans during his years as owner and chef of the former Journeyman Café in Fennville. Cooking with locally-raised and seasonally-sourced foods remains part of Chef Millar’s philosophy.

“Every day we fill our kitchen with food that is raised and grown by our friends and neighbors. I choose to cook this way because I want to share the story of what it means to eat from this region,” says Chef Millar. “To be nominated as a Semi-Finalist for the JBF, it’s just a humbling experience. I’m on the same list as a number of chefs I’ve grown to admire – that’s just great.”

Five finalists in each category will be unveiled on March 19 at The Venetian and the Palazzo Las Vegas. The award winners for chef, restaurant and design will presented during a gala awards ceremony at Lincoln Center’s Avery Fisher Hall in New York City on May 7.

“Here at Reserve, we set out to share the things that we love so much: great food and wine,” says General Manager, Peter Marantette. “I couldn’t be happier for Matt; he’s truly deserving of such recognition. To see Chef’s name amongst some of the top chefs in the nation is encouraging – it’s affirmation that we are cooking the right way.”

The Beard Awards were established in 1990 and are the most prestigious honors given to professionals in the food and beverages industry in North America. Often called the “Oscars of Food,” the award and foundation take their name from pioneer foodie James Beard, a cookbook author and teacher, dubbed the “of American cookery” in 1954 by the New York Times, who established the James Beard Cooking School the following year in New York. He died in 1985 at age 81.

Held the first weekend in May, the Beard Awards honor the finest chefs, restaurants, wine professionals, journalists, cookbook authors, restaurant designers, and other food professionals in the United States. The awards are voted on by more than 600 culinary professionals. Recipients receive a bronze medallion etched with the image of the late James Beard and a certificate from the Foundation. The Foundation also administers the “Who's Who of Food and Beverage in America” awards. The Foundation maintains the historic James Beard House in New York City’s Greenwich Village to showcase visiting chefs. For more about the James Beard Foundation: www.jamesbeard.org.

Located in the heart of downtown Grand Rapids at 201 Monroe Avenue NW, Reserve Wine & Food offers a world-class menu fully embracing the West Michigan farm-to-table philosophy, paired with over 100 wines available by the glass and 200 wines by the bottle, in an elegant yet casual fine dining setting. In 2011, Reserve was named a winner of OpenTable’s Diner’s Choice Awards for Top Wine Lists in the United States – one of only two restaurants in Michigan to make the list.

www.ReserveGR.com

Reserve Wine & Food Boasts One of the World's Largest Cruvinet Wine Systems

Reserve Wine & Food is home to one of the country’s largest cruvinet systems, holding 102 wines that are served by the glass. As the focal point of the bar area, the cruvinet system – with its hand-blown glass from local artist Joe Sherry – stretches some 36 feet (3 rows, 12 feet each) and is proudly displayed under the 2009 ArtPrize winning entry, Open Water, by Ran Ortner.

The cruvinet is a custom-build, temperature-controlled wine preservation system that works much like a keg system for beer taps. The cruvinet pumps nitrogen into the bottle of wine as wine is poured through a different set of tubing. This creates a barrier of gas between the wine and potential oxygen, therefore, extending the life of the wine for as long as six weeks.

“This intricate wine preservation system extends the life of wine exponentially, giving Reserve the liberty to offer a wider range of varietals and price points,” says Peter Marantette, General Manager. “We can now pour a bottle that other restaurants wouldn’t dream of opening, for fear that they wouldn’t sell it before the wine turned.”

There are only a handful of restaurants and bars in Michigan that use a cruvinet system, most of those under 25 taps. Even on a national and international scale, few are as impressive as that which Reserve operates – most claim between 25 and 55 taps. The Ristorante Panorama inside Philadelphia’s Penn’s View Hotel has a 120-bottle cruvinet system and is believe to hold the “Guiness Book of World Records” for the largest system of its kind in the nation.

“To the best of my knowledge, the cruvinet in Pennsylvania is the only system out there that is larger than Reserve’s,” Marantette says. “We definitely operate the largest system of this kind in Michigan and the Midwest.”

Located in the heart of downtown Grand Rapids at 201 Monroe Avenue NW, Reserve Wine & Food offers a world-class menu fully embracing the West Michigan farm-to-table philosophy, paired with over 100 wines available by the glass and 200 wines by the bottle, in an elegant yet casual fine dining setting. In the fall of 2011, Reserve was named a winner of OpenTable Diner’s Choice Awards for Top Wine Lists in the United States, one of only two restaurants in Michigan to be recognized.

Reserve Wine & Food to Host Signature Wine Auction to Benefit Helen DeVos Children’s Hospital

Autographs from some of Grand Rapids’ most prominent business and community leaders will be “up for bid” during the Signature Wine Auction to be held next fall – Thursday, October 18, 2012 – at Reserve Wine & Food. The auction will raise awareness and dollars for the Helen DeVos Children’s Hospital.

“I wanted to find a way to recognize our community leaders – those who have helped shape Grand Rapids’ future and put this city on the map,” says local radio personality and children’s advocate Kevin Matthews, who first came up with the idea after a meeting with friends Dick and Betsy DeVos. “This exciting fundraiser will not only showcase these individuals and their accomplishments, but it will raise much needed funds and public awareness for the Helen DeVos Children’s Hospital.”

During the Signature Wine Auction, attendees will participate in silent bidding on as many as 50 1.5L magnum bottles of wine, each displaying a custom label autographed by the community’s top leaders in business, as well as state and local celebrities. A live auction will conclude the evening, as guests bid on a bottle to be autographed by all in attendance that evening. The goal is to raise at least $30,000 during the course of the evening.

Tickets to the Signature Wine Auction will go on sale September 13, 2012 and will be $100 each. Space will be limited to 80 individuals. The event will be held from 6-9pm on Thursday, October 18 in the upper level of Reserve Wine & Food.

“We are honored to be the host venue for this inaugural event,” says Peter Marantette, General Manager at Reserve Wine & Food. “We expect this to be the first of many such events, which will bring together those who appreciate good food and wine and who are also willing and able to contribute to such a worthy organization as the Helen DeVos Children’s Hospital.”

About the charity:
Helen DeVos Children's Hospital, a member of Spectrum Health, is a Grand Rapids-based hospital serving children throughout Michigan. A teaching hospital, it includes more than 200 pediatric specialty physicians with specialized training in providing medical and surgical care to children in more than 40 pediatric specialties.

About the venue:
Located in the heart of downtown Grand Rapids at 201 Monroe Avenue NW, Reserve offers a world-class menu fully embracing the West Michigan farm-to-table philosophy, paired with over 100 wines available by the glass and 200 wines by the bottle, in an elegant yet casual fine dining setting.

www.SignatureWineAuction.org

www.ReserveGR.com

www.helendevoschildrens.org