Food Dance Celebrates 20 Years of Locally-Focused Culinary & Agricultural Experiences

You’re invited to a 20th Anniversary Farm to Street Party, August 30 at Food Dance in Kalamazoo.

In honor of this long-standing tradition, Food Dance is hosting two give-back events to recognize the farmers, producers, staff and community that have been essential to their success and growth. From Noon to 4pm, a “Flavor Festival” will celebrate all things local: food, drink, music and more. Then, starting at 6pm, a community “Long Table Dinner” featuring a four-course family-style meal, each with a Michigan wine pairing, space is limited. All proceeds from both events benefit Fair Food Matters – Growing Matters Garden program.

There are tiered ticket prices for each event. Choose between $20 and $30 eco-friendly ticket for the Flavor Festival. A $20 festival ticket provides admission and 4 small plates (or 4 tickets). A $30 festival ticket also includes a Food Dance 20th Anniversary Edition Camelbak® water bottle. Additional food and drink tickets will be available for purchase at the event.

Tickets for the Long Table Dinner range from $100 to $150 per person with a portion of each ticket including a direct donation to the Fair Food Matters – Growing Matters Garden Program at Woodward School. The $150 level also includes a limited edition commemorative Food Dance 20th Anniversary T-shirt featuring local artists.

Over the years, Food Dance has built a strong relationship with dozens of local and regional growers, producers and farmers who have helped craft a one-of-a-kind menu that is fresh, inventive and appeals to the senses. Through its commitment to building a thriving and sustainable local food system, Food Dance creates casual and inviting opportunities for people to come together and connect through the experience of food.

Food Dance is dedicated to relationships that support artisans who practice craft food processes that have been around for generations—growing, raising, preserving, curing, aging, pickling, butchering and more. This is evident not only in the daily menus, but in the special dining experiences and educational programs that are aimed to introduce guests to new elements of the culinary and agricultural worlds.

An on-site market also offers amazing ingredients sourced from a family of purveyors–from sustainable, humanely-raised meats, housemade sausages and artisan cheeses, to housemade bread, pastries and savory baked goods. The market also offers a selection of speciality sauces, pickled produce, pastas, wines, cooking accessories and cookbooks, making it a great place for stocking the pantry or refrigerator, and for personal & gift shopping.

“For me it's important to know the values and practices of the people we buy our food from,” says owner Julie Stanley. “Caring for the planet, my community and my health are decisions I consciously make. I try to eat well because I just feel better. Knowing where my food comes from matters to me.”

Long before it became a trend in our society to eat locally (for so many cultures this was and remains their only choice, lucky them) I found that shopping at the Farmers Markets made the food I was cooking taste much better. Here at Food Dance, we’ve found the same rings true. I know it makes it more challenging for our chefs to prep all this fresh food and our wait staff to remember all the seasonal changes that show up on our menus, but they taste the difference so they feel it is worth it. We hope you feel the same way.”

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/FoodDanceRestauran
www.twitter.com/Food_Dance

Food Dance Raises the Roof on Grilling

Looking to amp up your grilling techniques before the summer season is in full swing? Food Dance, the award-winning Kalamazoo-based farm-to-table restaurant, offers an experience like no other during its three-day “Fire & Sky Grilling Class” this June.

Imagine gathering on the rooftop of the Food Dance building in downtown Kalamazoo, where you can enjoy a refreshing summer-influenced cocktail, soak up the sunset skyline and learn tricks of the grilling trade from some of Food Dance’s culinary team’s top leaders. From pork to chicken to beef and lamb, you’ll pick up helpful hints about butchering cuts, heat source and temperatures, and flavorful recipes to wow your family and friends at your next backyard party.

Open spots for Fire & Sky are available for Tuesday, June 9 (the Wednesday, June 10 and Thursday, June 11 classes are already sold out, but there is a wait list). The class runs from 6:30-8:30pm. Space is limited to 24 individuals and the cost is $75 per person, excluding tax and gratuity.

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

March Means Meat Month Madness at Food Dance

We love meat at Food Dance! It is something to share and savor. From the winter stews, roasts and braises to the summer grilled chops, steaks, burgers or ribs the traditional Midwest plate is anchored by meat.

“True to our vision, we care what we put in our bodies and yours”, says Food Dance Owner, Julie Stanley. ”We chose to serve meat and we look for producers that share our same passion for creating great tasting products, produced with care and integrity in all they do.”

Food Dance proudly sources its animals from farms that practice sustainable, humane animal husbandry – free of hormones, antibiotics or animal-by-products, that are pasture-raised and full of flavor.

“We practice whole animal butchery respecting the life of the animal in all we do,” say Stanley. “Our beef is dry-aged for a minimum of 28 days, which produces more intense flavor resulting in lower yields. We buy local grass-fed beef when available and our pork, lamb and chickens are locally-raised following the same standards.”

Pasture meats are lower in total fat – with more “good” fats and fewer “bad” fats, and are higher in beta-carotene, vitamin E (alpha-tocopherol) and higher in B-vitamins thiamin and riboflavin.

Meet the Butcher!
Former pastry chef, Michael Wegrzyn’s interest in whole animal butchery and charcuterie, began while working as Sous Chef at Haven Gastropub in Orange, California and continued as Chef de Cuisine at Haven Gastropub and Brewery in Pasadena, California. Upon returning to his home town of Kalamazoo, he took the position of House Butcher at Food Dance – with fellow Butchers Guild member Chef Robb Hammond. Working with Robb, Michael has helped to develop their old-world style charcuterie program. Together, they create a variety of fresh and fermented sausages, bacon, and cured-pork products. These items, along with cuts from their whole animal butchering program, are available in the newly redesigned Food Dance market.

Throughout the month, Mike will be doing demos in the market. This Friday, March 7 he will showcase the art of butchering by breaking down a porch shoulder during the monthly Art Hop. Throughout the month, specials will also be offered in the meat market with 20% off special cuts. This week, its pork – followed by chicken, beef and house-cured or made sausages and charcuterie.

To further help your personal meat celebration, Food Dance is offering special events: a knife class, a butchering class, and a sausage making class.

Butchering Class
Wednesday March 12 (6:30-8:30pm)
$75.00 (includes tax & gratuity) * Each guest will also take home a delicious goodie bag.
Join Chef Robb and butcher Michael Wegrzyn, Butcher's Guild members, as they demonstrate butchering techniques with chicken, whole hog, beef and limited hands on sausage making.

Sausage Making Class
Thursday March 20 (6:30-8:30pm)
$65.00 (includes tax & gratuity)
The saying goes “Laws are like sausages, it is better not to see them being made.” That’s for shifty politicians and big time weiner companies. When working with whole meat pieces, there’s nothing to fear. Chef Robb will teach the techniques of processing, grinding, stuffing, casing, cooking and, of course, eating.

March Meat Madness Barnyard Dinner
Thursday, March 27 (6:30-8:30pm)
$49.00 per person (includes tax & gratuity)
Gather together with us in celebration of meat month with our in our 4 course dinner. Chef Robb will feature the four basic food groups - pork, beef, chicken and lamb. A great way to wrap up March Meat Month!

Food Dance classes, events and dinners are prepaid, non refundable, transferable up to 48 hours prior. Each has limited availability and reservations are required by calling 269-382-1888.

Check out the Market!
The newly redesigned Food Dance market offers sustainable, humanely-raised meats such as house-made sausages, cured meats, fresh ground beef, beef cuts, pork cuts and more (their very own little butcher shop)... and even more breads and savory baked goods, along with the same great pastries from their talented bakers. You’ll also find more prized-ingredients like olive oil, Anson Mill’s polenta, vinegars, condiments, fresh ground spices and pastas, as well as a selection of wines and local beers. The market is open from 8am to 8pm, Monday through Thursday; 8am to 9pm Friday and Saturday; and 8am to 3pm Sunday.

For those interested, the Food Dance friendly and knowledgeable market staff is also available to handle carry-out orders, help customers put together American cheese and meat boards, or help gusts find the perfect gift for all the foodie friends, no matter the occasion.

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

Food Dance Introduces New Market this Weekend

The Food Dance Market has been re-imagined and is being redesigned – open now to offer our guests sustainable, humanely raised meats such as house made sausages, cured meats, fresh ground beef, beef cuts, pork cuts and more (their very own little butcher shop)... and even more breads and savory baked goods, along with the same great pastries from their talented bakers.

“Our goal is to share with you the amazing ingredients we source from our family of purveyors,” says Food Dance owner, Julie Stanley. “We are VERY excited to offer our guests sustainable, humanely-raised meats such as house made sausages, cured meats, fresh ground beef, beef cuts, pork cuts and more (our very own little butcher shop)... and even more of our breads and savory baked goods, along with the same great pastries from our talented bakers.”

In addition, Food Dance will offer more of prized-ingredients: olive oil, Anson Mill’s polenta, vinegars, condiments, fresh ground spices and pastas, as well as a selection of wines and local beers.

The Food Dance friendly market staff is also available to handle carry-out orders, help customers put together American cheese and meat boards, or help gusts find the perfect gift for all the foodie friends, no matter the occasion.

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

Food Dance Celebrates American Cheese Month with Oct 8 Cheese Tasting & Oct 17 Dairy Dinner

There’s plenty to “smile and say cheese” about this month at Food Dance in Kalamazoo! October is American Cheese Month – a celebration of the delicious and diverse cheeses and the farmers, cheesemakers, cheesemongers, chefs and retailers who bring them to the table (and the market) for guests to enjoy.

“American artisan cheese has experienced an 'American Revolution' of sorts in the last decade,” says Food Dance owner Julie Stanley. “Our cheese makers are producing small batch cheeses that rival, and even surpass, their European inspiration. We love that so many artisan cheese makers have absorbed the tradition of European cheese makers and are now able to express their farms unique terroir in their small batch cheeses.”

With one of the area’s largest selections of American artisan cheeses, Food Dance delivers up a craft your own cheese board menu in the restaurant, as well as more than 20 varieties of cheese – goat, cow and even sheep (from soft and creamy to sharp and bitey to crumbly and stinky) – in its onsite market (which will be undergoing a major facelift in the coming weeks, an unveiling will take place in early November).

In the market, you’ll find styles from bloomy rinds to semi-soft, tangy blues to fresh cheeses and amazing cheddars – coming from across the country such as the west coast’s Cypress Grove Chevre in Arcata, CA and as close as Evergreen Lane Creamery in Fennville and Mattawan Artisan Creamery in Mattawan – which also supplies Food Dance with organic yogurt for its menu and market.

The Food Dance market also features an assortment of cheese tools – boards, knives, cutting utensils, paper and even books dedicated to cheese – that help in preserving, storing and serving cheese, while maintaining its quality.

While these mouth-watering cheeses are offered year round, although American Cheese Month provides the ideal opportunity for exploring new cheeses and pairings with local beer and wine found on the Food Dance menu. Those looking for a more in-depth, hands-on experience should make reservations for one of the two upcoming events focused on all things cheese!

Tuesday October 8 (6-8pm) — Cheese Tasting Class: Cheddar vs. Blue, it's up to you
This American Artisan Cheese Tasting event focuses on 3 cheddars and 3 blues that are paired with beer or wine. These, like all cheeses at Food Dance, are hand selected from creameries around the country. Cost is $35 per person.

Thursday October 17 (6-8pm) — Farm to Fork - 3 Dairy Dinner
This special Farm to Fork dinner features three American artisan dairies and cheese makers. Join us at Food Dance where Chef Robb creates 4 courses featuring cheese from each dairy: Evergreen Lane Creamery, Fennville, MI., Zingerman's Creamery, Ann Arbor, MI. and Sweet Grass Dairy, Thomasville, Georgia. Taste the amazing flavors of hand crafted cheeses and hear about their animals, love of cheese and the amazing cheese making process from 2 of the cheesemakers. $55 per person (includes tax & gratuity)

CURRENT CHEESE BOARD

Fresh Chevre goat’s milk
Evergreen Lane Creamery - Fennville, MI
soft • creamy • lemony • slightly salty

Thomasville Tomme raw cow’s milk
Sweet Grass Dairy -Thomasville, GA
Smooth & buttery • subtly complex • aged 60-days

Mattone cow’s milk
Evergreen Lane Creamery - Fennville, MI
washed rind • smear ripened, taleggio style • very creamy
• hint of hay • subtly salty • fruity • yeasty

Gorgonzola Dulce cow’s milk
Bel Gioioso Cheese - WI
• aged 3-months • extremely creamy • full, earthy Flavor

Dunbarton Blue cow’s milk
Roelli Cheese Hausl - Shullsburg, WI
aged 4 months • earthy, sharp • firm • English cheddar meets French bleu

Bleu Mont Cheddar raw cow’s milk
Bleu Mont Dairy - Blue Mounds, WI
Caved-aged on spruce boards • firm • sharp • fruity

Hooks Cheddar cow’s milk
Hook’s Cheese Company, Inc. - Mineral Point, WI
aged 7 years • extra sharp • crystals that add a little crunch
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

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

Food Dance Welcomes Artist Conrad Kaufman to March ArtHop for Live Painting Demonstration

On the first Friday of each month, the Arts Council of Greater Kalamazoo hosts a popular Art Hop at dozens of venues thorughout the downtown area. On Friday March 1, renowned artist Conrad Kaufman – and six of his studio artists – will be set up in the private dining room at Food Dance for live painting demonstrations from 5-9pm. The studio artists include Jodi Arnett, Eric Klein, Susan McBain, Patti Sholler-Barber, Sharon Strazdas and Brian Walters.

Throughout the evening, guests will have the chance to talk to the artists and see their work in progress. This piece of art will be auction off that evening with proceeds will going to Fair Food Matters – a local non profit focused on educating and empowering the community around local food. The artwork, however, will remain on display at Food Dance throughout the month of March.

“Not many places in Kalamazoo have artists paint live,” says Michelle Miller, marketing director for Food Dance. “It’s such a great experience for the guests to support the community through the art and the art of food.”

Kaufman’s work can be seen throughout Food Dance – in the shape of corn fields, fairies and pumpkins that make up the unique décor. A graduate of Western Michigan University, Kaufman – a native of Bangor – has ties to the Kalamazoo Institute of Arts and teaches weekly classes at his Fence Rows Studio in Galesburg. With more than 17 years experience in painting murals in the Kalamazoo area and throughout Michigan, many of his murals are outdoors, on public and private buildings, and some have involved large groups of volunteers in their creation.

When Food Dance moved to its current location in 2007, Kaufman was contracted to create the larger-than-life farm-influenced décor – including floor to ceiling corn stalks which house a collection of fairies and a vibrant orange pumpkin that adorn the walls of the marketplace. Those who had visited the original Food Dance location may recall Kaufman’s work adorning the walls there as well.

“We wanted to keep the Food Dance décor and feel and he recreated it bigger and better at our current location” Miller says. “The pumpkin and vines in the market were actually transported a few blocks to its new home at 401 Michigan Avenue.”

Kaufman’s demonstration during Art Hop is free and light hor d’ouevres will be served. A slide show will also run on the large-screen HDTV featuring the artists work and the community work that Fair Food Matters focuses on. Food Dance will also be open until 11 pm for those wishing to enjoy dinner, dessert or drinks.

As one of the original West Michigan farm-to-fork restaurants dedicated to using locally-produced food, the culinary team at Food Dance works to provide a positive environmental impact and educates its staff and guests on the importance that this mindset has to the culture and community in which we live. Food Dance also supports the belief that we are all mutually-accountable to obtain excellence, by providing opportunities that create community engagement through great food and great service.

FOOD DANCE
401 E. Michigan Avenue
Kalamazoo MI 49007

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

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!

Food Dance Adds Bread Baking to Repertoire

Food Dance – West Michigan’s premier farm-to-table eatery – has added bread breaking to its impressive list of hand-made offerings, with the recent purchase of a German MIWE oven.

“I have always wanted Food Dance to produce as much of the food on each plate as possible,” says executive chef Robb Hammond – who has been with the restaurant for years. “Once we moved into our amazing new facility in 2007, we realized that the opportunity to create foods that could only be found here was immense. Whether it’s ketchup or bacon, sausage or bread, we pride ourselves on giving an experience unique to Food Dance.”

Chef Robb admits that changing a product from one used – successfully – for many years, comes with some trepidation. For years, Food Dance has sourced its various breads from the internationally-recognized Zingerman’s Bakery in Ann Arbor.

“For over a year, our pastry chef, Amber Burns, has been bringing us delicious bread she’s been baking at home. I knew with the right oven and her talent, we could bake great bread,” says Chef Robb. “I feel confident in our abilitly to take on this large undertaking and add to the overall experience for our guests here at Food Dance.”

According to Chef Robb, the process of baking bread is dependent on so many variables you can’t control. The weather on the day of baking or the day the flour was milled can have as much to do with the final product as the temperature of the oven or the correct kneading. It is a very intuitive craft that can only be learned through years of work, in various conditions.

“Why did we want to make our own bread? Because we are so passionately committed to making traditional artisan foods right here at Food Dance,” says owner Julie Stanley. “Besides, our bakers just LOVE to bake! With so much passion to be found under our own roof, we decided to push forward and try our hand at making bread. We are excited to share these new breads with you, and we plan to keep introducing new flavors as time goes on!”

This new MIWE oven will allow Food Dance to produce a variety of breads for its menu and marketplace, including sourdough, potato rosemary, ciabatta, whole wheat, focaccia, brioche and rye (on weekends).

Food Dance’s bakers will put hours into their breads – 18-24 hours for rising alone – to allow for the great flavors to develop. Other ingredients include naturally-fermented sourdough starters, yeast, unbleached spring patent flour, whole wheat berries, whole oats, local potatoes, free range eggs, fresh Wisconsin Grassland unsalted butter, Michigan honey, toasted caraway seeds, fresh rosemary, sea salt, and extra virgin olive oil, resulting in a truly tasty loaf of bread.

As one of the original West Michigan farm-to-fork restaurants dedicated to using locally-produced food, the culinary team at Food Dance works to provide a positive environmental impact and educates its staff and guests on the importance that this mindset has to the culture and community in which we live. Food Dance also supports the belief that we are all mutually-accountable to obtain excellence, by providing opportunities that create community engagement through great food and great service.

FOOD DANCE
401 E. Michigan Avenue
Kalamazoo MI 49007

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

Food Dance Kicks off Summer with Social Charity Circle Gathering to Benefit Fair Food Matters

Celebrate the summer solstice and enjoy a cool beverage with Fair Food Matters and the Social Charity Circle of Kalamazoo, on Wednesday, June 20 from 6-9 p.m. at Food Dance.

A $10 donation at the door gets you into this summer social event, including a complimentary drink and entry into a raffle drawing for a fabulous prize basket. Extra raffle tickets available with additional drinks or appetizers purchases. Proceeds will benefit Fair Food Matters.

Fair Food Matters works to help improve the Kalamazoo area’s community health, empower women, support small businesses, fight obesity and diabetes, prevent hunger, foster youth development and increase academic achievement through education about local food and through growing local foods.

Social Charity Circle of Kalamazoo is the community’s first and unique social organization to organize events that benefit local charities and businesses. The Social Charity Circle is proud to present the newest and most exciting reason for socially-conscious members of the community to enjoy a fun evening out on the town.

Food Dance is a locally-owned company committed to growing profitability through positive relationships between suppliers, staff and guests. As one of the original West Michigan farm-to-fork restaurants dedicated to using locally-produced food, the culinary team at Food Dance works to provide a positive environmental impact and educates its staff and guests on the importance that this mindset has to the culture and community in which we live. Food Dance also supports the belief that we are all mutually-accountable to obtain excellence, by providing opportunities that create community engagement through great food and great service.

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FOOD DANCE

401 E. Michigan Avenue
Kalamazoo MI 49007

www.FoodDance.net
www.facebook.com/FoodDanceRestaurant
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Food Dance welcomes local forager Andy Davis for spring "From the Wild" Dinner - Thursday, May 17

Join Saveur magazine’s “Local Forager of the Year” Andy Davis for an exclusive spring-themed dinner at Food Dance in downtown Kalamazoo, on Thursday, May 17. Foodies are invited to savor the bounty of Davis’ ways during the “From the Wild” Dinner. The dinner runs from 6-8pm and cost $49 per person, plus tax/gratuity.

Among the items that Chef Robb Hammond will be crafting into the four-course dinner are ramps, morels and fiddleheads. The exact menu will be a surprise, based on the harvest in the days leading up to the dinner.

Andy and his family – wife, Michelle and their three children – collectively love the outdoors and have found foraging a joyous recreational activity that they can all take part in.

“Foraging gives us powerful tools for teaching our kids about the world and helps to satisfy our need to be in the wild,” Andy says. “ Foraging encourages the kids’ curiousity and interest in nature, while providing a template for introducing them to economics and planning, as well as the importance of good stewardship and respect for others.”

Andy – a builder, geologist and field naturalist, and Michelle – a geographer and experiential/environmental educator – share a passion for living close to the earth and have a small piece of land outside of Kalamazoo where they keep a large organic garden, raise heritage meat chickens, make maple syrup and landscape for biodiversity.

“We both have a lifelong interest in all things edible and collectively have years of experience finding, tasting, testing and tracking down wild edibles to set on our table,” says Andy. “In doing so, we have developed an intimate relationship with the habits, habitats and haunts of our local flora and fauna.”

To make reservations for the Food Dance “From the Wild” dinner with Andy Davis, call 269-382-1888.

Food Dance is a locally-owned company committed to growing profitability through positive relationships between suppliers, staff and guests. As one of the original West Michigan farm-to-fork restaurants dedicated to using locally-produced food, the culinary team at Food Dance works to provide a positive environmental impact and educates its staff and guests on the importance that this mindset has to the culture and community in which we live. Food Dance also supports the belief that we are all mutually-accountable to obtain excellence, by providing opportunities that create community engagement through great food and great service.

FOOD DANCE
401 E. Michigan Avenue
Kalamazoo MI 49007

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

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.

Food Dance Staff Mentors Students in Hospitality Services Program at Van Buren Technology Center

Hands-on educational programming in the culinary arts are growing at a rapid pace throughout Michigan – not just at the college level, but at several vocational high schools around the state. The Van Buren Technology Center (250 South Street, Lawrence) currently has roughly 50 students enrolled in its “Hospitality Services” program, which is taught by Patti Kenworthy and Diana Stump. The culinary team at Food Dance in Kalamazoo has launched a mentoring program aimed to help educate these students about various aspects of the industry.

“Our students have divided into teams of 4-5 and they are working on coming up with their theme of their restaurant, type of food and menu items,” says Meg Zapalowski, their Integrated English teacher. “The challenge here is to use as many local resources as possible to create the menu. Students are encouraged to research local farms online to find out what products they produce and sell to the public, visit local farms or talk to local residents about where they find local produce or visit local farmers markets – both indoors and out.”

As part of the program, Food Dance Chef Robb Hammond recently visited with the hospitality students to share a presentation about the restaurant’s philosophy, its relationship with local farmers and how he developed the specific menu.

Later this semester, the top team will travel to Kalamazoo for a behind-the-scenes tour of Food Dance to see what it takes to run a locally-focused, farm-to-table restaurant. Students will also have lunch and have their winning entrée featured on the menu.

Students at the VBTC study the art of cooking and gain the organizational skills needed to work in or manage a professional restaurant in either the one- or two-year program. Specifically, students learn how to plan and prepare a variety of foods operating commercial equipment; develop the culinary techniques for good food presentation; prepare for a catering event, serve professionally and provide good customer service; and then they’re given the opportunity to practice these skills in a real-world environment… with real customers.

At the completion of the program, students can receive Pro Start certification or begin the American Culinary Federation (AFC) certification. These levels of instruction prepare students for careers as cooks, chefs, kitchen managers, caterers, pastry chefs, servers and restaurant owner.

Food Dance is a locally-owned business, committed to building an informed and healthy community. The entire team works to provide great experiences, with food that are created through symbiotic relationships with local farmers, cheese makers and producers. Food Dance works hard to provide a positive and rewarding work environment that fosters long-term sustainability, for both its staff and the local community.

www.FoodDance.net
www.facebook.com/FoodDance