After the Harvest: Preserving The Bounty of the Season - with Salt of the Earth's Chef Matt Pietsch

More and more families are getting back to their roots – by planting garden patches to supply fresh fruits and vegetables for savoring throughout the summer and into the fall and winter. Yet, what happens when there’s just too much to consume or you want to preserve some of those delicious and flavorful foods for the upcoming season?

For Salt of the Earth Executive Chef Matthew Pietsch, his passion for food goes beyond his own professional or kitchens. He hopes to inspire others to find their own place in the garden, orchard and/or field and to develop a personal connection with where their food comes from and how it is best prepared.

In addition to his kitchen duties, Chef Pietsch manages a 40x80 garden adjacent to the restaurant which is chock full of heirloom tomatoes, peppers, herbs and countless other vegetables. Chef Pietsch also works with a handful of area farmers and growers to provide additional produce, like carrots, beans, squash, radishes and more. Many of these fresh-harvested treasures find their way onto the weekly “Fresh Board” menu, but some are also preserved into various forms to be used days, weeks and even months down the line. This year alone, Chef Pietsch says they’ve preserved roughly 1450 pounds of product for the winter season.

So…where to get started? Chef Pietsch offers the following tips:

Celebrate the season: Go to the market! A CSA (community supported agriculture) or farmers’ market trip should help you get all the ingredients you’ll need to preserve. Don’t pick up product at a grocery store, go for local first!

Mise en place! Put in place! Make sure you have EVERYTHING you need to get started with your preserving tasks. If you’re new to this, play with a friend this year, or do some research a week before you plan to start your work. Get educated so the process goes smoothly. Be sure you have enough containers, jars, etc., before you begin work.

Preserving is so easy to do. A very basic cook with a few small special tools (some of which you may already have) can easily preserve a whole winters worth of veggies in less than a day.

Plan a party!!! This is my FAVORITE way to preserve for the cold months ahead. Invite your friends, put together some cocktails, craft beer or the perfect Michigan wine and a small menu and HAVE SOME FUN! It makes quick work of the processing, and you get to share at the end of the party. This is also a perfect way to introduce newcomers to preserving, or invite an expert if you’re just beginning! Plan a tomato smash party, and conclude with a heaping bowl of fresh pasta with your newly made sauce, and a fresh crisp salad. Don’t forget the spicy pickled peppers!

Plan ahead for gifts – Pickled veggies from the garden, or fresh jams and jellies make superb gifts around the holiday season. You’ll be surprised how excited folks will be to receive something homemade and delicious! Likely, by the holiday, they will have forgotten how wonderful summer corn, peaches, tomatoes, and peppers taste. If you’re going for gift giving, take it to another level. Spend a little time with your computer work processor to create special labels for your jars. It takes next to no time, likely with your home printer and special labels from the office store.

Be sure to store your newly preserved ingredients appropriately so that they do not spoil. Be aware of any warning signs that your product has spoiled before you indulge.

Missed the season? Ready to make blueberry jam and you realize that fresh berries are no more? Contact a local producer. They likely have frozen fruit ready for you to make into jam, even if you’re a few weeks late.

Located in downtown Fennville MI, Salt of the Earth is open year-round, currently seven days a week: 5-10pm, Sunday through Thursday and 5-11pm on Friday and Saturday. The restaurant is just 10 miles from Saugatuck, 50 miles from Grand Rapids and 140 miles from Chicago.

Salt of the Earth
114 East Main Street
Fennville MI 49408
269-561-SALT (7258)
info@saltoftheearthfennville.com
www.saltoftheearthfennville.com
www.facebook.com/saltoftheearthfennville

Salt of the Earth & Virtue Cider Present “An American in Normandy” Dinner - Thursday, March 7

Join your friends at southwest Michigan’s premier farm-to-fork eatery for its next dinner featuring ingredients and beverages sourced within a 50 mile radius of Salt of the Earth. This month’s event – “An American in Normandy” Cider Dinner features beverages from the soon-to-open Virtue Cider of Fennville. The dinner will be held on Thursday, March 7 at 7pm. Cost is $65 per person, plus tax & gratuity. Space is limited and reservations are required by calling 269.561.7258.

The five-course menu and featured pairings include:

chilled winter root vegetable melange
apple gelee lardo wood roasted vegetable

chicken liver pate
pickled ramp spinach & beignet

canard au cidre
puff pastry candy strip beet pork belly

apple braised roast pork cassoulet
flageolet bean duck toulouse sausage

stewed fruit & sweet rice
calvados pate brisee cinnamon

Virtue’s Featured Ciders:

Lapinette: a Norman-style cidre brut, aged in French oak barrels. Reminiscent of the old days in France, before the great wars, when wine makers of the south shared their used barrels with their northern cousins, the resulting ciders were a little bit rough, unfiltered with a balance of flavors from the fruit, the farm and the barrel. Virtue has recreated this traditional cider by sourcing tart fruit, patiently aging for months in wine barrels, and serving as is, without fine filtration. Lapinette is a window into our past, a very tasty time indeed.

RedStreak: a proper English style draft cider. With its hazy lemon hue, scent of ripe apples and just a touch of oak, this cider has a crisp, tart finish that pairs perfectly with your favorite mature cheddar. First discovered in Herefordshire in the 1630s, the Redstreak bittersharp apple produced a cider so delicious it was deemed to be ‘fit for kings.’ Whether paired or on its own, RedStreak Cider is your next drink.

The Mitten is a winter cider -- a blend of last season’s best, aged in bourbon barrels, and fresh pressed apple juice from the new harvest. Straight cider, aged for nine months, finds notes of vanilla, caramel and charred American oak, balanced with their sweet, tart, earthy juice. Many barrels are filled, but only a small portion, the very smoothest, will find their way into The Mitten. We love the wintertime, especially when we have The Mitten to keep us warm and happy through the long, cold night.

Salt of the Earth- rustic American eatery and bakery is located in a historic building in downtown Fennville, in the heart of southwest Michigan farm and orchard country. A meal at the restaurant is an authentic Midwest American rustic food experience, built from a foundation of fresh high quality seasonal ingredients from growers within a fifty-mile radius of Allegan County. Under the direction of rising star Chef Matthew Pietsch, the SotE kitchen cooks from scratch to create dinner entrees, wood oven fired pizzas, creative soups, fresh salads, desserts, and artisan breads.

A full-service bar proudly serves Michigan craft beers, hard ciders, spirits, and wines alongside other domestic and international products. Salt of the Earth is also a popular entertainment destination presenting the finest roots musicians on the scene at weekly house concerts.

Expect a high quality destination dining experience in a relaxed and casual atmosphere. Please call 269.561.7258 or visit www.saltoftheearthfennville.com for menus, current hours of operation, house concert, and event schedules.

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.

Reserve Wine & Food to Host CRUSH Fundraiser for Children's Leukemia Foundation of Michigan

In order to better address the growing needs of West Michigan families, Children’s Leukemia Foundation of Michigan is opening a regional office in Grand Rapids on April 1.

The new office will serve as a West Michigan base for the non-profit, which provides information, financial assistance and emotional support to Michigan families affected by leukemia, lymphoma and related blood cancers. Each year, CLF provides programs and services to more than 4,400 families throughout the state, approximately 20 percent of them from West Michigan – the organization’s highest concentration of patients and families outside of Southeast Michigan.

CLF 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.”

A grassroots organization to its core, CLF was founded in Detroit in 1952 by a group of families who had each lost a child to leukemia. They were determined no other Michigan family should have to face such a diagnosis alone.

CLF programs and services fall into three categories:

• Casework support, which connects a social worker with the family to provide access to emotional support, information and referral sources. The CLF resource room provides print, audio, video and electronic information to help families learn more about cancer, the treatments available and the issues surrounding the disease;

• Financial assistance, which provides travel assistance, prescription drugs, treatment-related expenses and more, to ensure clients have access to the best medical care;

• Respite and recreational programs, which offer patients and families a peer support network, therapeutic arts, holiday toys and tickets to entertainment and sporting events to underscore patients and families are not alone.

“A cancer diagnosis affects the whole family,” Seklar explains. “More than half the clients CLF serves are at or below the poverty level, requiring them to make tough decisions about how to allocate already-stretched financial resources. At CLF, all our programs and services are free – and no patient is ever turned away.

“That makes our fundraising efforts like CRUSH and our other events extremely important. We strive to be good stewards with the donations we receive. For every $1 donated, approximately 83 cents goes directly to patient and family programs and services.”

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.

Since its inception, CRUSH has raised more than $1 million to benefit CLF. For more information or to purchase tickets, visit www.crushmichigan.com.

About Children’s Leukemia Foundation of Michigan
Children’s Leukemia Foundation of Michigan is a non-profit organization that provides information, financial assistance and emotional support to Michigan families affected by leukemia, lymphoma and related blood cancers. Each year, CLF provides programs and services to more than 4,400 families throughout the state, approximately 20 percent of them from West Michigan – our highest concentration of patients and families outside of Southeast Michigan. For more information, visit www.leukemiamichigan.org.

Hungry Village Tours Brings Gourmet Cooking Classes to Fennville’s “Salt of the Earth”

“Knead it,” “Grind it,” and “Toss it” at Salt of the Earth this winter! Join your friends at Salt of the Earth (SotE) for an exclusive glimpse into their kitchen as they present three intimate evenings with Chef Matthew Pietsch. These events will be demonstration based with hands-on elements throughout. Each event will begin at 6 p.m. and will last two to three hours. Included in these events will be a light, simple meal as well as recipes and instructional handouts.

“Salt of the Earth is typically closed on Tuesdays,” said David Geen of Hungry Village Tours. “Chef Matt is opening the restaurant specifically for these lessons so we have full use of the kitchen, restaurant, and most importantly, the complete and undivided attention of the chef!”

Tuesday, January 29th - “Knead It: The Secrets Behind SotE Seedy Salt and other Bread Techniques”. Salt of the Earth is known for their exceptional hearth-baked breads, including their signature loaf, Seedy Salt. Learn the secrets behind the SotE wood fired oven, wild cultured yeast, cold fermentation, and how to bake bread as it has been baked for hundreds of years. After the lesson, a simple dinner will be prepared and enjoyed with Chef Matt. Included with the lesson will be recipes for a simple approach to achieve SotE quality bread at home. Each participant will receive fresh-baked bread to bring home!

Tuesday, February 26th - “Grind It: The Art of Making Sausage”, also features a Michigan craft beer pairing. Pork is King at Salt of the Earth! SotE has featured its own house-made sausages since day one. Here is a chance to discover which cuts of meat are best to use, along with how to simply season pork. Discussion and demonstration will cover marinating, grinding, casing, and techniques for cooking a perfect link. As an added bonus, Michigan craft beer pairings will be explored with the flavor profiles in each sausage.

Tuesday, March 26th - “Toss It: Wood-Fired Pizza and Wine Pairing” will complete the series. At the centerpiece of the Salt of the Earth kitchen is an artisan wood fired oven. Chef Matthew has spent years perfecting SotE’s pizza dough and is anxious to pass this knowledge on. Amazing hand tossed dough combines with fresh locally sourced ingredients to create the perfect pie. Using a few special techniques for the crust, and under the direction of Chef Matt, participants will enjoy creating their own signature pizzas. Discussion will include tips to prepare amazing pizza at home. In addition, SotE Sommelier Jeremy Duggan will lead the group in a wine pairing discovering which varietals best accompany the pizza.

Classes will be limited to 20 people to maximize the experience. The cost for each event is $50.00 per person plus tax and gratuity.

For more information and reservations, call Hungry Village Tours at (269) 857-1700 or Salt of the Earth at (269) 561-SALT, or visit www.hungryvillagetours.com or www.SaltOfTheEArthFennville.com