In the global culinary scene, there’s a growing interest in returning to the basic philosophy of sourcing local – a foundation on which the earliest pubs and restaurants were built. In Michigan, one of the pioneers of this slow food movement is Chef Paul Olson of Mission Table restaurant.
An appreciative supporter of regional growers and producers, Olson’s passion for what’s available seasonally in his own Old Mission Peninsula backyard is the focus of a new video called “Farm-to-Table” from filmmaker Evan Joling. It is the second in a 3-video collaborative series from Northern United Brewing Company.*
Featuring music by Michigan singer/songwriter Danny Kline, the 1:56-minute video shows Olson stopping off at the Santucci Farm for the day’s harvest – items that are taken back to the kitchen and are crafted into a variety of entrees, sides, desserts and artisanal cocktails on the Mission Table menu.
“We craft our ever-changing, seasonal menu around what’s available on the Peninsula first,” says Olson, who – along with wife Barbara Olson (Events Director) and peninsula natives and historic preservationists Jon Carlson and Greg Lobdell – is a managing partner in the business.
“We grow our own herbs on-site and purchase as much meat, poultry and produce from local farmers and growers as we can,” Olson says. “The hour it takes from harvest to delivery ensures that our strawberries, blueberries, arugula, tomatoes and other vegetables are as fresh as possible. Once we’re back to the kitchen, we take what’s before us and collaborate on the evening’s ever-changing menu.”
Much of Mission Table’s produce is also sourced from nearby Kroupa Farms – a decision not made solely based on proximity.
“We have a great appreciation for John Kroupa and all he does to work with us,” says Lobdell. “He really built the gardens as a special favor to us and the fact that he personally delivers to us is really quite amazing.”
With a common focus on conservation and sustainable practices, it’s no wonder good things are brewing between these businesses.
“They also use more labor-intensive practices than many farms,” says Olson. “This reliance on human touch continues with the farm’s dedication to pulling or hoeing weeds by hand in the gardens and vineyards. It’s just one more way they minimize chemical use and the farm’s overall impact on the environment.”
It’s this type of mutual mindset that also lead to the creation of Bonafide Wine brands – which was introduced to the marketplace in 2010. Most of the grapes for the limited-release brand are grown in either the nearby estate vineyards of Peninsula Cellars or the 3-acre Bonafide Vineyard and are crafted by Kroupa – a passionate and talented winemaker.
A Michigan native, Olson is a graduate of both Michigan State University and the Culinary Institute of America in Hyde Park, NY. He honed his skills in New York City and Connecticut, before returning to Northern Michigan.
Once known as the Bowers Harbor Inn, the award-winning eatery was purchased by Carlson and Lobdell in 2006 and was rebranded as Mission Table in 2010. Welcoming visitors for generations, the 1880s-era building was once the summer retreat for Chicago lumber baron J.W. Stickney and his wife, Genevive.
Sprawling out over a lush 11-acre parcel – which also encompasses the Jolly Pumpkin Brewery & Pub – Mission Table boasts 700 feet of waterfront, nestled beneath majestic oaks and pines. Unparalleled views of the West Grand Traverse Bay and Power Island make this one of the region’s most popular al fresco dining establishments. The restaurant also boasts a 2300-square-foot Tasting Room, where samples of more than two dozen products – including North Peak and Jolly Pumpkin beers, Civilized Spirits and Bonafide Wines – are served.
Mission Table is open throughout the summer, Sunday through Thursday from 5-9pm and from 5-10pm on Friday and Saturday.
Mission Table is part of Northern United Brewing Co., which also encompasses the North Peak, Grizzly Peak and Jolly Pumpkin Artisan Ales craft beer brands, as well as the Civilized line of spirits. NUBC’s philosophy focuses on a dedication to conservation, inspiration and locally sustainable practices. 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.
MISSION TABLE
13512 Peninsula Drive
Traverse City
231-223-4222
www.MissionTable.net
www.facebook.com/MissionTable
www.twitter.com/MissionTable
*To view Evan Joling’s “Summer in Northern Michigan” video, featuring singer/songwriter Jetty Rae, M22 and the Broneah Brothers, and North Peak Beer, click here.
Showing posts with label chef paul olson. Show all posts
Showing posts with label chef paul olson. Show all posts
Tuesday, July 2, 2013
Friday, February 17, 2012
Jolly Pumpkin & North Peak Beers and Mission Table Chef Paul Olson Featured at Salt of the Earth March 14 "Earth Mission" Dinner
It’s a match made in culinary heaven – as Salt of the Earth Chef Matthew Pietsch teams up with Chef Paul Olson of Mission Table restaurant on Old Mission Peninsula, Traverse City, for the third dinner in the Michigan Beer & Wine Series. “We are proud and excited to get these kindred spirits collaborating in the SotE kitchen,” says owner Mark Schrock. “Mission Table and SotE share core values of presenting the best of fresh and local ingredients. Paired with the best of Jolly Pumpkin and North Peak beers, this dinner is going to be out of this world.”
This six-course dinner will be held on Wednesday, March 12 at 7pm. The cost is $50 per person, plus tax & gratuity. Space is limited and reservations are required by calling 269-561-SALT (7258).
“The joy of putting this food together lies in our ability to cook together and cook in the moment,” says Chef Matt, who opens up his kitchen each month to host a guest chef for this popular Michigan series.
“People feed themselves in this country, but often overlook that eating is most enjoyed as an event,” says Chef Paul, who along with Charles Psenka, Chief Liaison for Northern United Brewing Company (the parent company for Jolly Pumpkin Artisan Ales and North Peak Brewing Company) will be making the trek downstate to share their culinary expertise.
The “Earth Mission” menu includes:
First Course
Pretzel - Mustard - Watercress - Honey - Sea Salt paired with North Peak Vicious
Second Course
Roasted Prawn - Fresh Sausage - Fresh Yeast Dough - Haloumi paired with Jolly Pumpkin Oro de Calabaza
Third Course
Aged House Made Smoked Ham - Gruyere - Dijon - Poppy Seed paired with North Peak Siren Amber Ale
Fourth Course
Raviola - Local Cheese - Egg Yolk - Pancetta paired with Jolly Pumpkin Fuego
Fifth Course
Leg of Lamb - Anson Mills Polenta - Stewed Fruit paired with Jolly Pumpkin La Roja
Sixth Course
Cherry - Batter - Milk Chocolate - Dark Chocolate - Black Pepper paired with North Peak Darkangel
ABOUT THE PLAYERS:
North Peak & Jolly Pumpkin: Northern United Brewing Co. encompasses the North Peak, Grizzly Peak and Jolly Pumpkin Artisan Ales craft beer brands, as well as the Civilized line of spirits. 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 either the new 5600-square-foot facility on Old Mission Peninsula adjacent to Mission Table (former Bowers Harbor Inn) restaurant or at the original Jolly Pumpkin facility in Dexter. North Peak beers are born out of Northern lore and are brewed on the Old Mission Peninsula, incorporating locally-grown hops. Jolly Pumpkin focuses on traditional rustic country-style beers brought to life through labor and love, brewed in the traditions of old world craftsmanship. www.northpeak.net www.jollypumpkin.com
Chef Paul Olson – Mission Table Restaurant: From culinary direction, food preparation and sourcing to architectural design, hours, and staffing, Chef Paul is the guiding light. Shaping all his decisions is a mission to have the shortest distance between the food source and the table, which means he will always use local ingredients first. He brings along his philosophy of fresh flavors, local ingredients and superbly executed dishes to Mission Table & Tasting Room and Jolly Pumpkin Restaurant, Microbrewery & Distillery. A Michigan native and graduate of both Michigan State University and the Culinary Institute of America in Hyde Park, NY, Chef Paul honed his skills under the tutelage of Chef Fredreric Perrier at La Cite, La Boheme and Café Luxembourg in Manhattan, where he discovered a passion for classic bistro cuisine. He served as executive chef at Luna in Mount Kisco, NY, a position that resulted in a partnership that allowed him to open five restaurants. Chef Paul has crafted dishes for such notable events as A Tribute to Billy Joel in 1990, the James Beard Foundation Dinner in 1991, and the Aspen Food & Wine Classic in 1995. www.missiontable.net
Salt of the Earth is a rustic American eatery and bakery, tucked away in a historic building in quaint downtown Fennville – in the heart of the Southwest Michigan’s thriving agricultural region. Under the direction of Chef Matthew Pietsch (protégé of ‘Iron Chef’ Michael Symon), this full service restaurant offers a seasonal menu of made-from-scratch entrees, shared plates, wood-fired oven pizzas, pastas, sandwiches and creative desserts – using fresh ingredients, often sourced locally. Artisan bread is baked in house, served with dinner and available to take home. You’ll also find a bar stocked with an impressive selection of Michigan wines, craft beers, and spirit, alongside other domestic and international selections. Salt of the Earth is also a popular venue for local and regional musical artists, with live house concerts held weekly. Winter Hours: Dinner served Wednesday, Thursday, and Sunday 5-9pm, Friday & Saturday 5-10pm. Fresh baked artisan bread is available at the restaurant during dining hours and at select local retail outlets.
What others are saying about the SotE Michigan Series:
“ Salt of the Earth has done so much with their Michigan wine dinner series, to raise awareness of the quality revolution taking place in Michigan's wine industry, that they deserve an award – if one existed,” says Jim Lester, owner of Wyncroft Winery and a three-time series participant.
“We have always enjoyed the food at Salt of the Earth, but, the wine and beer dinners really elevate their take on local cuisine to new heights,” says Brian Cain – Grand Rapids Magazine wine columnist. “The braised brisket served at the Short’s beer dinner is the best I have ever eaten!”
“My wife and I have attended three of the dinners…great food, great wines, lots of friendly folks to meet,” says Bill Koski, manger at Rose’s on Reeds Lake and coordinator of the “Wine School” at the Gilmore Collection in Grand Rapids.
2012 SotE Michigan Wine & Beer Series Schedule
Wednesday April 18
“West Mi WOMP Wine Dinner”
Seven Old Mission wineries, seven courses!
$65 per person, plus tax & gratuity
Wednesday May 16
“Founders Brew and ‘Cue Beer Dinner”
$50 per person, plus tax & gratuity
Wednesday June 20
“Wyncroft Summer Wine Dinner”
$85 per person, plus tax & gratuity
Salt of the Earth
114 East Main Street
Fennville MI 49408
269.561.SALT (7258)
www.saltoftheearthfennville.com
www.facebook.com/saltoftheearthfennville
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