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 www.fooddance.net.

JW Marriott Grand Rapids & Trillium Haven Farm Partner to Offer Classes, Farm Tour, Farm-to-Plate Al Fresco Meals & End-of-Season Harvest Dinner

This summer, the JW Marriott Grand Rapids will team up with Trillium Haven Farm, located in Jenison, MI, for the Speak to the Earth Tour 2010. The series of classes will demonstrate the importance of farm-to-plate dining, and how it is used in the JW Marriott’s restaurant, six.one.six. The farm-to-plate, or farm-to-table, concept is a growing cultural shift toward supporting local, organic, and natural farms and producers.

“Behind every farm-to-plate dish is a farmer who helps chefs like me by providing ingredients of the highest integrity,” said Andrew Voss, executive chef of JW Marriott Grand Rapids. “With these classes, we hope to spread the word about the importance of supporting local farms and continuing the traditions that have been practiced by Michigan locals for centuries.”

This unique experience will be offered once per month, June 13, July 11, Aug. 8 and Sept. 12, and includes:

• Al fresco brunch at six.one.six, next to the JW Marriott’s Chef’s Garden, which grows a variety of fruits, vegetables and herbs for the restaurant

• Gardening class from hotel chefs and Trillium Haven Farm farmers

• Transportation between the hotel and Trillium Haven Farm

• Owner-guided tour of Trillium Haven Farm

• Family-style al fresco lunch with farm ingredients currently being harvested

• Invitation to the Harvest Dinner on Oct. 13, exclusive to Speak to the Earth Tour 2010 guests, including wine pairings

• “Speak to the Earth” shirt

All classes, open to hotel guests and residents alike, are 10 a.m. until 2 p.m., and limited to 20 people, based on a first-come, first-serve basis. Tickets are $125 per person. For reservations, please call 616.242.1448. For more information, please visit www.ilovethejw.com and www.trilliumhavenfarm.com.

On behalf of the JW Marriott and six.one.six, Chef Voss is proud to support local farms throughout the year, and the entire 26-dish menu changes every eight weeks with the seasons. In farming season, from May to November, the restaurant obtains over 90 percent of its menu from local farms. During the off-season Voss obtains about 40 to 50 percent of the menu from local sources, and the remaining ingredients are seasonal and sourced as close to the Michigan region as possible. The hotel’s Chef’s Garden currently includes arugula, spinach, raspberries, elderberries, English peas, French breakfast radishes, thyme, lavender, rosemary, basil, and more.

About the JW Marriott Grand Rapids
The 24-story, 337-room JW Marriott Grand Rapids opened in September 2007 as the first JW Marriott hotel in the Midwest. The hotel is centrally located near downtown’s corporate, medical and entertainment districts, and it is connected via the skywalk to the DeVos Place Convention Center and Van Andel Arena. All guestrooms and suites, including 59 concierge rooms, and seven one-bedroom suites feature luxurious bedding; spacious workstations; cordless phones; WiFi internet capabilities; gourmet-stocked mini bar and refrigerator; computerized safe box; iron/ironing board; hair dryer; coffeemaker; individual climate control; and 37” flat screen televisions with JW Signature Technology Pack, a docking station for mobile phones, iPods, and satellite radios. The 24-hour state-of-the-art fitness facility features an indoor heated pool; steam rooms, and spa-like whirlpool. The hotel also boasts full concierge desk; dry cleaning and laundry service; valet parking, and helipad access. More than 20,000 square feet of versatile meeting space includes a 1,000 seat Grand Ballroom, one of the largest in the region. The hotel boasts the signature market fresh restaurant, six.one.six., Mixology, a destination lounge, Starbucks, and 24-hour in-room dining.