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

St. Julian Named Riesling Champion at 2014 International ‘East Meets West’ Wine Competition

Vineyard & Winery Management combined two of its oldest and most established wine competitions into one by creating the first International "East Meets West" Wine Challenge, February 19-20, 2014 in Sonoma County, CA. The 2012 Reserve Riesling from Michigan-based St. Julian Winery was named “Riesling Champion” – and received one of 964 medals presented during the competition.

Along with this award, the Riesling also took home the “Best of Show” white wine and “Best of Class” – the latter requiring unanimous agreement among judges. In addition, St. Julian also brought home a “Best of Class” for Red Heron and a “Double Gold” for the Braganini Reserve Traminette.

“We are more than proud and honored to be the first Riesling Champions of the International ‘East Meets West’ Wine Challenge,” says Head Winemaker Nancie Corum-Oxley. “Michigan Riesling continues to prove that they are world-class wines. Grown in Southwest Michigan, our 2012 St. Julian Reserve Riesling is a classic semi-dry style that will impress even the most sophisticated palate.”

The Wine
The winemaking technique used to produce this wine begins in the vineyard – specifically, the Burgoyne Ridge Vineyard. With farming roots coming from Germany, the Nitz family started growing juice grapes in Southwest Michigan in the 1940s as a grower for Welch’s and home winemakers. In 1971, the farm started planting wine grape varietals. Dan Nitz, the fourth generation grower in the family, currently manages over 250 acres of juice grapes and 260 acres of wine grapes, while employing more than 20 year-round staff. As the farm continues to focus on wine grape varietals, Dan’s passion for grape growing is evident in the wines that St. Julian produces.

The grapes for the 2012 Reserve Riesling are harvested in the early morning hours, so the fruit is cool when it reaches the winery. After harvesting, the fruit is crushed and destemmed. The juice is pressed to a tank, chilled and settled for 48 hours. The juice is then racked to the jacketed fermenter tank, where the wine underwent a long, cool fermentation at 58 to 62 degrees, Fahrenheit. This process extends the fermentation, which contributions to preserving Riesling’s fresh and fruity character. A special strain of yeast was used in order to “arrest” the fermentation, meaning that cold temperatures were used to inactivate the yeast, giving the wine retained natural residual sugar.

According to Oxley, St. Julian’s 2012 Reserve Riesling is “absolutely pure in flavor, harmonious and well-proportioned in its architecture, this Riesling seems crisp and light, yet packs intense flavors of super-ripe peach, mango, lemon zest and mineral. Its vivid acidity jammed with fruit leaves a wonderful sensation on the palate creating a luscious, food-friendly style. Literally, like liquid fruit.”

This is a bright, clean wine designed to be consumed shortly after release. There is no oak aging to weigh it down. All the aging that took place in chilled stainless steel tanks before bottling to preserve the fresh fruit character.

The Competition
Since 1982, the West Coast Wine Competition has annually recognized wines produced and bottled in the West. The International Eastern Wine Competition, started in 1975, is one of the oldest and longest-running wine competitions in the nation. This year, the competitions merged into one large event.

Wines were simultaneously judged in two established regional divisions: International Eastern Wine Competition and the West Coast Wine Competition. Traditional awards were given in each division. “Best of Show” winners moved on to compete in the “East Meets West Taste Off” to see which wine was best overall. This afforded each entrant two chances to win medals: one in its own division and one in the Taste Off. A Riesling Championship was also held for Eastern wines.

“This challenge allows eastern and western wines to compete in their own right while allowing each to contend on a national scale. We've gotten great feedback from everyone involved,” said event producer and Vineyard & Winery Management magazine publisher Robert Merletti.

According to Director of Wine Competitions Debra Del Fiorentino “Keeping these established brands intact and adding a twist like the East Meets West Taste Off put an exciting spin on the challenge.”

The International Eastern division garnered 34 best of class, 25 double gold, 94 gold, 285 silver and 151 bronze medals. The West Coast division collected 18 best of class, 7 double gold, 38 gold, 179 silver and 133 bronze medals.

For over 93 years, St. Julian Wine Co. has produced award-winning products. From the first shoots of the Michigan spring through the harvest and barrel tasting of late fall, the family tradition that has flourished transforms grapes to wine, fruit to nectar, as passion and science converge bottle after bottle, case after case. St. Julian Winery is Michigan’s largest, oldest and the Midwest’s most awarded winery.

St. Julian Winery
716 S Kalamazoo Street
Paw Paw, Michigan
www.StJulian.com
www.facebook.com/stjulianwinery
www.twitter.com/stjulianwinery

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

Salt of the Earth Presents 2014 Michigan 'Surprise' Dinner Series

Southwest Michigan’s premier farm-to-fork eatery Salt of the Earth announces its 2014 Michigan ‘Surprise’ Dinner Series. “We love ‘playing with our food’ and beverage. Come out and have some fun with us!” says proprietor Mark Schrock. “At Salt of the Earth we are always ‘cooking in the moment’, so we thought we’d have some fun and introduce the element of the “unexpected” into these three dinners. We really enjoy working outside of the box, and we intend to push the envelope of the food and beverage experience. ” adds Executive Chef Matthew Pietsch. Space is limited and reservations are required by calling 269.561.7258.

The three events planned for winter/ spring 2014 include:

Thursday February 20- The ‘Not-Your- Average’ Wine Dinner- featuring the award winning wines and celebrated winemaker Coenraad Stassen from Brys Estate. Enjoy these sought after wines in a creative five course dinner from Chef Matthew Pietsch and the SotE culinary team. Expect the unexpected! 6:30PM $75 per person + tax and gratuity.

Thursday March 27- ‘Shorts Brewery Beer Dinner and ‘Roast’ Reunion!’ Shorts Brewing Company's mission and culture pairs perfectly with everything we love about food and hospitality! We will celebrate the best that Shorts has to offer with seasonal and perfectly crafted brews. Join our friends from Shorts, along with a Mid-West cast of guest chef alumni from Michael Symon’s ‘Roast’! 6:30PM $75 per person, plus tax & gratuity.

Thursday April 24- ‘Bubbles and Booze- a Michigan Cocktail Party’- join in the fun with Mike Laing from Mawby and M. Lawrence sparkling wine, and the good folks from Coppercraft Distillery in Holland. Enjoy imaginative cocktails, sparkling wines, and an evening full of creative bites, unexpected flavors, and lively execution from Chef Matthew and guest Chef Jesse Hahn from ‘Fork in the Road’. PLUS dueling pianos by Hugh Little and David Raffenaud!!! $60.00 per person plus tax and gratuity.

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 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.

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

Art, Wine & Delectables Warm the Leelanau Peninsula Night at The Homestead Resort

The Glen Arbor Art Association, The Homestead resort and the Leelanau Peninsula Wine Trail will again team up to offer Art From Michigan’s Wine Country on Friday, February 7, 6-8 pm at The Homestead’s Mountain Flowers Lodge. Now in its sixth year, this fun winter event kicks off Leelanau Peninsula Wine Trails’ Taste the Passion weekend. The Friday night GAAA benefit features wine from Leelanau wineries, original art exhibit and sale by local artists and a small plates menu designed by Chef Piombo.

Ticket price is $20 per person with advance reservation. Entrance fee includes one glass of wine, food stations with delectable small plates, and coffee. Additional wine is available for $4/glass or three glasses for $10. Call The Homestead, 334-5100, by February 5 to make an advanced reservation with will call ticket pick up at Mountain Flowers. At the door price is $25 per person the night of the event.

The invitational art exhibit and sale offers recent original works by Jane Batteiger, Jane Ditri, Mary Fuscaldo, Michelle Jahraus, Harriett Mittelberger, Joan Richmond, and Rodger Skinner. The artists will be on hand to discuss their work.

A portion of each ticket and painting purchase supports the Glen Arbor Art Association class scholarships, after school art, and a summer art program for migrant children. These programs provide arts opportunities for many families who would not otherwise have them.

For more information go to: www.glenarborart.org, www.thehomesteadresort.com or www.lpwines.com. Or call the GAAA office at 231-334-6112.

The Homestead is Northern Michigan’s largest waterfront resort community located in the heart of the Sleeping Bear Dunes National Lakeshore, an area voted by viewers of ABC’s Good Morning America as the “Most Beautiful Place in America”. Along with its unmatched natural setting and miles of frontage on Lake Michigan and the Crystal River, the resort offers guest pools, tennis and golf in the summer; downhill and cross country skiing in the winter; and shops, restaurants, meeting centers and the luxurious new Spa Amira throughout all four seasons.

For more information, visit www.thehomesteadresort.com or call 231.334.5100. “Like” The Homestead on Facebook: www.facebook.com/thehomesteadmi and follow on Twitter at @TheHomesteadMI.

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

Grand Rapids' Harmony Brewing Company Launches Hyper-Local Lunch Menu August 1

Harmony Brewing Company is set to expand their already very successful wood fired pizza focused menu with new lunch options. The new lunch menu will feature sandwiches toasted in the wood fired oven and generously portioned creative salad options. Lunch will be available starting on August 1. Harmony will be opening an hour earlier, at 11am to accommodate the new lunch crowd. These will be the new hours going forward.

Harmony’s new lunch menu relies heavily on locally sourced products. Every menu item contains multiple local ingredients. Sandwiches begin with a baguette from Nantucket baking company which is toasted in a wood fired oven. It is then loaded with ingredients ranging from pulled pork from S&S farms on the Wilcox Pork Sandwich, white cannellini beans from Winter Calico Field Farm on the (vegan) Sid Delicious Sandwich or basil from Vertical Paradise farms on the Southeast Side Sausage Sandwich. Michigan’s summer produce is also the star in all of the new lunch salads.

Harmony has also created a new lower ABV beer for enjoying with lunch. The Grand Daddy Rapids is cream ale with 4% alcohol. This straw colored beer has a malty nose, a light crisp body and a touch of sweetness. It’s a light beer that will satisfy the tastes of microbrew connoisseurs.

Harmony Brewing Company opened in 2012 in Grand Rapids’ Eastown neighborhood. Harmony is owned by siblings Heather Van Dyke-Titus, Barry Van Dyke and Jackson Van Dyke (Barry and Jackson are co-brewers). Harmony offers rustic wood fired pizzas, salads, house made soups and some snacks (with an expanded menu coming soon) and was named among the “Top Five West Michigan Brewpub Menus” by Revue magazine.

HARMONY BREWING COMPANY
1551 Lake Drive, Grand Rapids
www.HarmonyBeer.com
LIKE Harmony Brewing on Facebook

“Life is a Dream” for Mission Table’s Chef Paul Olson in Northern Michigan Farm-to-Table Video

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.

Summer of Salt…10 Reasons to Visit Salt of the Earth in Fennville this Summer

Since opening in August 2009, Salt of the Earth (SotE) in downtown Fennville has become one of Michigan’s most popular farm-to-table eateries – serving up the finest locally-focused cuisine paired with regional craft beverages.

Under the direction of Executive Chef Matthew Pietsch (protégé of ‘Iron Chef’ Michael Symon), Salt of the Earth – a rustic American eatery and bakery – is located the heart of southwest Michigan farm and orchard country. A meal at the restaurant is an authentic dining experience, built from a foundation of fresh high quality seasonal ingredients from growers within a 50 radius of Allegan County. The staff specializes in from-scratch techniques to create dinner entrees, wood oven fired pizzas, creative soups, fresh salads, desserts and artisan breads.

“There’s a growing interest in the farm-to-table concept,” says Pietsch, who takes pride in the number of regional growers and producers who provide him with the freshest ingredients. “More and more guests are seeking to dine and drink local product, even going as far to choose these types of restaurants over others. That just reinforces our philosophy here at Salt of the Earth.”

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.

Why should you add Salt of the Earth to your summer travel plans? Here are 10 reasons which are meant to entice you to explore (or revisit) this quaint foodie hotspot:

1. Chef’s Garden: Now in its second year, this 40x40 garden sits adjacent to the restaurant and is growing with heirloom tomatoes, peppers, herbs and other vegetables. During the summer, these edibles will find their way into the SotE kitchen and onto the menu for guests to savor.

2. Pork! Enough said? SotE isn’t shy about its love of pigs. Sourced from Creswick Farms in Ravena, the culinary team proudly prepares the tastiest crispy confit pork belly, whole hog wood fired pizza and cider braised pork shoulder. Pork even finds its way into the SotE house bacon bread and the bacon vinaigrette on the fried brussel sprouts, as well as being an add on option for the farmer’s greens salad and the local pasture-raised grassfed beef burger.

3. Michigan Beverages: Featuring one of the region’s most impressive selections of Michigan craft beer, cider, wine and spirits – as well as signature cocktails blended with locally-grown herbs. Settle in with a Grilled Lemonade, Fenn’s Mill Fizz or Freshwater Sour and enjoy! Not sure what to order to pair with your meal? Just ask the knowledgeable bar staff for their recommendations – they won’t steer you wrong!

4. Seedy Salty Bread: All dinner guests are treated fresh baked bread at the onset of the meal – and the signature “flavor” is the SotE Seedy bread. Made in the wood fired oven, this mild sourdough is flavored with a blend of aromatic seeds – poppy, flax, sesame, onion and fennel, and topped with grey sea salt. Other popular breads include herbs & salt, rustic country French bread and roasted garlic potato. There’s even a gluten free bread option. Whole loaves are also available for purchase, while supplies last.

5. Fresh Board: The weekly features of specials – from soups and salads, shared plates, entrees and desserts – based on what is available fresh and local at the time. This menu is posted weekly on SotE’s Facebook page, at www.facebook.com/saltoftheearthfennville.

6. Palazzolo’s Gelato & Sorbet: Why not give the confit chicken wings with a scoop of mango habanero sorbet a try – a similar pairing was featured in 2011 on the Food Network’s show “Outrageous Foods”. Other unique sweet-n-spicy flavors include raspberry ghostpepper, pineapple sriracha and candied peppers. More traditional flavors like Tahitian vanilla, peanut butter honey, Nutella and milk chocolate can be served up in a bowl, in a milkshake or on a banana split. A scoop along with the house-made doughnuts would probably satisfy as well! (Note, flavors of gelato change regularly based on availability and seasonality).

7. Wood Fire Toasted S’more: Big enough for two (or more), featuring homemade marshmallow, graham cracker crumb, milk chocolate pudding and salted caramel.

8. Local Farms: More than a dozen local farms contribute to SotE’s farm-to-table menu – and it’s not uncommon to bump into these growers who are there to enjoy the fruits (or vegetables, cheeses and meats) of their labor! To find out which farms are currently sourcing, visit www.realtimefarms.com and search for Salt of the Earth.

9. Live Music: Noted as one of the top venues for local and regional artists, the intimate stage area provides a variety of entertainment on Tuesday and select Sunday evenings. The Summer Music Series runs Tuesday evenings (8-11pm). Upcoming performers include Billy Strings and Don Julin (July 2), Mulebone (July 16), Fauxgrass (July 30), George Cole and Eurocana (Aug. 13), Moxie Strings (Aug. 20) and Schrock Bros (Aug. 27).

10. Outdoor Seating: Dining al fresco is the perfect way to end a summer evening in west Michigan. Intimate seating for 2 or 4 is offered, weather permitting – with full menu service and loads of fresh air!

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

Grand Traverse Distillery Honored as one of “Michigan 50 Companies to Watch”

Grand Traverse Distillery has been recognized as one of the 2013 “Michgian 50 Companies to Watch,” – an awards program sponsored by the Edward Lowe Foundation and presented by Michigan Celebrates Small Business. Awards will be presented on May 2 in Lansing.

Companies making it to the “Michigan 50 Companies to Watch” list are a remarkable group of second-stage companies. Defined as having 6 to 99 full-time-equivalent employees and generating $750,000 to $50 million in annual revenue or working capital from investors or grants, these companies form the backbone of Michigan’s economy.

Representing all regions of the state and a diverse range of industries, companies like Grand Traverse Distillery are known for their exceptional entrepreneurial leadership, creation of innovation or use of innovation in creative ways, and their sustainable competitive advantage.

Winners were selected by michigan-based judges from the banking, economic development, entrepreneurship development, industrial and venture capital communities.

“We’re pleased to be chosen as one of the 50 companies to watch in Michigan,” says Owner/Distiller Kent Rabish. “Distilling world-class vodka, whiskey and gin products – using grains grown in Michigan – is our mission. I’m glad to see the work recognized and customers supporting locally-produced spirits.”

Hand-crafted in small batches, GTD products include True North Vodka, Chocolate Vodka, Cherry Vodka and Wheat Vodka; Ole George 100% Straight Rye Whiskey, Bourbon, a 2nd Straight Rye Whiskey, and a 100% Corn Whiskey; Double Barreled Ole George Whiskey, Cherry Whiskey, and a soon-to-be-released gin.

GTD currently operates four tasting rooms in Michigan – including two in Traverse City (the original location on Industrial Circle and in The Village at Grand Traverse Commons), River Place Shops in downtown Frankenmuth, and in Leland on the Leelanau Peninsula, not far from historic Fishtown. A new tasting room is schedule to open during the summer of 2013 in Novi.

Spirits can also be found in over 900 retail outlets and 400 restaurants/bars in Michigan and is distributed in Michigan by Great Lakes Wine & Spirits.

Last week, GTD’s Ole George Rye Whiskey was awarded “Best of Category – Gold Medal” in the Aged Rye Whiskey category at the American Distilling Institute (ADI) 7th Annual Judging of Artisan American Spirits. Other recognitions for GTD’s brands include multiple “Gold Medal” honors in the International Review of Spirits (2007 and 2009) and a “Gold Medal” in the San Francisco World Spirits Competition (2008). In the 2009 and 2010, Wine Enthusiast Magazine selected True North Vodka as one of the six best vodkas in the world.

For more information about Grand Traverse Distiller, log onto www.grandtraversedistillery.com or find them on Facebook: http://www.facebook.com/pages/Grand-Traverse-Distillery/208013680224

Michigan 50 Companies to Watch is presented by Michigan Celebrates Small Business. Founding underwriters are the Michigan Economic Development Corporation, PNC Bank, Michigan Certified Development Corporation, Accident Fund Insurance Company of America and Dynamic Edge. Contributing underwriters are DTE Energy Foundation, Comcast Business class, Michigan Credit Union League & Affiliates, Rehmann, Varnum Attorneys at Law, Consumers Energy, Comcast Spotlight and AARP. Information about next year’s Michgian 50 Companies to Watch program can be found at www.Michigan.CompaneisToWatch.org. For more information about Michigan Celebrates Small Business, visit www.MichiganCelebrates.biz.

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.

West Michigan Restaurateurs Take an Innovative Approach to Finance New Project

Chef Matthew Millar gestures animatedly toward the countryside outside his window when asked why he and his business partner decided to open their ambitious new restaurant St. Anthony in a sleepy tourist town in Michigan.

“There is so much to feel good about here: artists, musicians, farmers, winemakers, brewers, cider-makers...every year that goes by brings more and more great stuff to this community,” he says.

With national attention coming his way recently as the results of back-to-back semi-finalist nominations from the James Beard Awards, Millar could have directed his attention to larger markets, but “this is my home,” he says, “and trust me, the tide is slowly turning. West Michigan is about to pop. In a few years, I believe this will be the region of the Midwest every foodie will be talking about. It just takes that first step.”

“St. Anthony will be like nothing the region has seen before,” says business partner Brandon Joldersma.

The restaurant will focus on producing the foods in house that most restaurants don’t in an attempt to celebrate the agricultural heritage of the surrounding region. They plan to dry-cure, preserve and pickle, make cheese and churn butter, all with ingredients sourced from area farms. But before any of that can happen, they need to get the project financed.

“So far, we’ve had some good conversations with potential investors,” Joldersma says, “but not the right one.”

Millar admits restaurants are notoriously risky. “It can be hard to get them financed, especially by the right people.”

Finding the “right” financing can be tricky in an industry that sometimes attracts investors who get into the business for the wrong reasons. Some get swept up in the romance, others might expect too much too fast in terms of return, pushing restaurants to make sacrifices to quality that damage the brand.

The right investor for St. Anthony, Millar believes, “shares our passion for the region and wants to stand with us as we take things to the next level.”

Joldersma agrees. “We are looking for people who want to have a long lasting financial relationship with St. Anthony, who will share in its success for years to come.”

The kind of investor that helps a restaurant find real and lasting success is an unusual and sometimes rare bird, so Joldersma and Millar have taken a unique approach to sharing their business plan with potential investors.

“It was a strange initial idea. Neither of us had seen it done before. But it really came down to us asking ourselves, if we’re potentially able to reach more people this way — why not?” says Joldersma.

“There was nothing in our plan that was particularly proprietary,” Millar admits. “We weren’t trying to protect trade secrets or anything, so why exclude anyone from the conversation?”

This, of course, is a departure from the way fundraising is usually done. For a little while, Millar and Joldersma had been sharing their business plan in a few face-to-face conversations with personal contacts, but to them, this seemed at odds with the restaurants’ mission.

“Any good restaurant, but especially this one, is about community,” Millar says. “It lives and dies on the strength of its word of mouth, so why not include the public in the conversation from the very beginning? You never know who you are missing out on meeting when you keep your world small.”

The two decided to depart from the traditional format and build their business plan online, using the web address they had already purchased for marketing the restaurant once open. In addition to hosting the particulars for potential investors, the site serves as a kind of kiosk for updates about the project for anyone who is interested learning more.

“It has already gotten people talking and that alone makes it worthwhile,” Joldersma says.

What kind of fruit this innovative approach yields remains to be seen, but the two partners are optimistic.

“We will be as public as possible throughout the whole process,” Millar says. “We very much want St. Anthony to feel like it belongs to the community, like our little corner of the world wouldn’t feel right without it. I can’t think of a better way to do that than to include them at every available opportunity.”

www.RestaurantStAnthony.com

MATTHEW MILLAR:
Matthew is a 20 year veteran in the West Michigan restaurant scene. As owner of the locally iconic Journeyman in Fennville, Michigan, he began long term relationships with the growers and producers of West Michigan and works to share his enthusiasm for the region with as many passionate lovers of food and drink as possible. He is a two time James Beard Award semifinalist and authors the blog Post Agricultural Acts. He lives in Fennville with his wife, Amy Lee Cook.

BRANDON JOLDERSMA
Brandon has stewarded two of West Michigan's most prestigious wine programs, Butch's in Holland and Reserve in Grand Rapids. The wine programs he has overseen have won both an Award of Excellence and a Best of Award of Excellence from Wine Spectator. He has also managed the Front of the House as Assistant General Manager in both of these establishments. He looks forward to the opportunity to communicate and share his passion and knowledge with others through his own establishment.

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

Salt of the Earth Plans “50-Mile Dinner Series”

Join your friends at southwest Michigan’s premier farm-to-fork eatery for a series of dinner and beverage events featuring ingredients and beverages sourced within a 50 mile radius of Salt of the Earth. The four-event series will begin in January and run through May 2013.

“This series essentially highlights what we do here every day at Salt of the Earth, bringing the best of southwest Michigan to your table on a plate or in a glass,” says proprietor Mark Schrock.

The 2013 schedule includes:

Thursday January 24 – 'Michigan Madmen' Cocktail Party with Journeyman Distillery. Travel back to the mid-century for 1960’s themed cocktails, appetizers, and multi-course dinner with SW Michigan spirit producer Journeyman Distillery. Prizes for the best-dressed Madman & Madwoman! (Cost: $60 per person, plus tax & gratuity).

Thursday March 7 – 'Welcome to the Neighborhood' Cider Dinner with Virtue Cider. Chicago based artisan hard cider producer Virtue Cider recently located to the Fennville area. Join Gregory Hall and the Virtue Cider team to learn about this exciting line of ciders, while enjoying a cider inspired five course dinner from Chef Matt Pietsch. (Cost: $65 per person, plus tax & gratuity).

Thursday April 18 – '50 Mile Michigan Brewers Guild Dinner'. Enjoy a five course dinner paired with the finest southwest Michigan craft beers selected by our staff , with commentary by Fennville resident and New Holland Brewing ‘Beervangelist’ Fred Bueltmann and other Michigan Brewers Guild leaders. (Cost: $55 per person, plus tax & gratuity).

Thursday May 16 – '50 Mile Michigan Wine Dinner'. Spend an evening with Salt of the Earth Sommelier Jeremy Dugan as we taste through a five course dinner, paired with southwest Michigan's finest wines. (Cost: $75 per person, plus tax & gratuity).

Space to each dinner is limited and reservations are required by calling 269.561.7258.

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.

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!

New Magazine – Flavor 616 – to Focus on West Michigan’s Hot Culinary Scene

West Michigan has garnered national attention in recent years for its thriving culinary, beverage and agricultural offerings – offering a prime foodie destination centrally located between Chicago and Detroit. Flavor 616 magazine is being introduced in January to celebrate this culture and share the stories behind the area’s top eateries and producers.

“We are extremely fortunate to have the support of some of the region’s top writers, photographers and designers who believe in what we’re doing and want to be a part of something bigger,” says CEO/Publisher Rod Glupker – who honed his experience in the publishing and culinary worlds during 4 years as magazine manager at the now defunct Food For Thought magazine. “The energy that this group of individuals brings to the table is contagious and we are so excited to see what the coming issues may bring.”

Articles in the inaugural issue include a feature of Jarred Sper of Perrin Brewing Company in Walker by Tiffany Ewigleben; a focus on Mia & Grace restaurant in Muskegon by Marla Miller; “Getting Lucky” (Auspicious Foods for the New Year) by Michelle Swift; George Aquino’s “Foodienista” take on West Michigan eats and eateries; Allie Merrick’s “My Wine Words” column; “Spicing up those Tatas” by Cindy Krzykwa; Just Can It by Missy Black; the column “Beer and Food with The Beervangelist” by Fred Bueltmann and much more.

Flavor 616 will be distributed for free, monthly, and will launch with a circulation of 10,000 copies at locations throughout Grand Rapids, Holland, Grand Haven, Muskegon and everywhere in between. It will also be available in PDF format online at www.Flavor616.com.

Nation’s Leading Beer & Food Pairing Expert to Release “Beervangelist’s Guide to the Galaxy”

When it comes to the art of pairing food and beer, few are as knowledgeable or passionate as Fred Bueltmann – aka The Beervangelist. His ability to marry food and beer, combined with his flair for entertaining prose, make him one of the most impressive and charismatic individuals in the culinary world. As an industry leader and Certified Cicerone™., Fred has a keen sense of focusing on the local while spreading his message on an international scale – both in a verbal and written sense.

In 2013, Fred will take his message to the masses with the release of “Beervangelist’s Guide to the Galaxy” – which is being published by Black Lake Press of Holland. Yet, unlike traditional publishing methods, Fred is taking a more personal approach to his project. Utilizing the online funding platform Kickstarter.com, anyone in the world can contribute to this exciting culinary project and in return receive everything from a limited-edition advanced autographed copy of the book to a VIP in-home four-course beer dinner for eight, prepared by Fred himself.

Essentially, this online system represents pre-orders for contributions of $25 to $1000. With a 30-day window, the project must accumulate $10,000 by Noon on January 18, 2013 in order to be fully funded. Given the return-on-investment, it’s a goal that should be easily accomplished. Once the funds are accounted for, the timeline takes a fast track with the book expected to be released via “print on demand” before the start of summer entertaining season.

“The Beervangelist’s Guide will connect readers to seasonal cooking, demonstrating that pairing begins with understanding when and where our food is coming from,” says Fred. “I’ll focus on sourcing, preserving and preparing food in a way that authentically connects us to our ingredients, making pairing opportunities abundant, rich and immensely enjoyable.”

Dispersed throughout the pages will be delicious and poignant photos from Jeff Hage of Green Frog Photo in Grand Rapids, who has helped chronicle Fred’s culinary contributions for the past several years.

“While readers will find numerous recipes and tips, this is as much of a book about entertaining and hosting as it is about food and beer pairing,” says Fred, who has been published in countless magazines over the years – including a column “Beer and Food with the Beervangelist” which has appeared in the no-longer-published Food For Thought and the newly introduced Flavor 616. His articles have also appeared in Women’s Lifestyle, Michigan: The Great Beer State and Michigan HOME & Lifestyle, among others.

As eloquent in person as he is with the written word, Fred has shared his beer knowledge to groups throughout the state and beyond, including the Michigan Brewers Guild; Michigan Restaurant Association; Grand Rapids International Wine, Beer & Food Festival; the former Epicurean Classic; and Siebel Institute of Technology. (Great American Beer Festival, Savor, Great Taste of the Midwest.)

In April, 2013, Fred will speak on a panel with others from the Michigan Brewers Guild at the Pure Michigan Governor’s Conference on Tourism, focusing on craft beer and its impact on the state’s thriving tourism industry. Fred has been an integral part of the Michigan Brewers Guild since it was formed in 1997, serving for eight years as the organization’s president.

When he’s not writing, speaking or judging at the Brewers Association’s, “Great American Beer Festival” each fall in Denver, Fred serves as a managing partner and Vice President of Sales and Marketing at New Holland Brewing Company, a post he's held since 2004. His beer career dates back to 1991, when as a hobbyist home brewer he started selling beer for a specialty beer distributor in his hometown of Chicago. He went on to manage the Midwest region for Warsteiner Importers before joining Bell’s Brewing in 1995, where he served as Vice President of Sales and Marketing for more than nine years.

The release of the “Beervangelist’s Guide to the Galaxy” is sure to be a well-used book for those who celebrate the culture of beer and food pairing, as well as those who seek to elevate their skills in the world of home entertaining.
WHAT OTHERS SAY ABOUT THE BEERVANGELIST:

I’ve known Fred Bueltmann, managing partner of the New Holland Brewing Company and past president of the Michigan Brewers Guild, for more than a decade, and his skill as a home cook and expertise in pairing beer with food will certainly elevate and educate your palate! As the Beervangelist, Bueltmann brings the pleasures of chocolate, cheese and craft beer to their rightful place at the table. ~ Lucy Saunders, editor - Beercook.com

When you hear Fred Bueltmann speak about beer and food, it is difficult not to smile. His enthusiasm, passion, and detailed knowledge brings the very complex world of brewing to an understandable and approachable place that inspires those listening to take up the cause. The Beervangelist is also a walking professional resource. He understands how flavors connect and compliment, and explains it in a way that lacks pretentiousness and radiates welcomness. He makes learning about beer a pleasure and brings the world's most social beverage to a comfortable place in every home. ~ John Holl, journalist, contributor to The Oxford Companion to Beer, and author of Craft Beer Kitchen

Fred is someone others follow. Not because he demands it or is a “natural leader”, but because he gives his life and the lives around him an almost inescapable inertia. His passion for food and drink swirl around him so enthusiastically that is is nearly impossible not to get caught up in it. Suddenly his opinions might become yours and something you never cared about might become your newest obsession simply after giving Fred five minutes to describe it. This is because he grounds his passions with real experience and knowledge. He understands that to be larger than life one must absorb as much life as possible, and share it with the world generously, honestly, and with integrity. Fred knows you can’t fake it and he never tries. Luckily, what springs from him – as naturally as breathing – is enough to keep you captivated. ~ Matthew Millar, Chef, Reserve Wine & Food, Grand Rapids, MI (James Beard Foundation Semi-Finalist, Best Chef Great Lakes 2012)


Follow The Beervangelist on Facebook:
www.facebook.com/TheBeervangelist

Left Foot Charley Winery Earns Coveted Jefferson Cup for Riesling – Seventh Hill Farm (2011)

Left Foot Charley Winery in Traverse City has recently been awarded a prestigious Jefferson Cup for its 2011 Riesling – Seven Hill Farm, Old Mission Peninsula in the “White Vinifera Wine” category. It was the only Michigan wine to make the list this year.

The 30th Annual Jefferson Cup Invitational took place in mid November in Kansas City, MO. This noted competition features wines that are pre-selected to exemplify viticultural and winemaking in America. The invited wines have all proven their excellence in competitions and tastings throughout the year, and according to organizers, are extremely deserving of the nation’s attention.

From the original 700 invited wines, came 79 which were selected as nominees for the Jefferson Cup – and only 29 wines made that final list – including LFC’s Riesling.

"Earning a Jefferson Cup for Left Foot Charley has been on my radar for years,” says owner/winemaker Bryan Ulbrich. “This was the first time we had enough wine to enter into the invitational competition.”

The grapes for the 2011 Left Foot Charley Riesling were grown by Tom Scheuerman in a small, two-acre vineyard on the Old Mission Peninsula called Seventh Hill Farm. Only 310 cases of this medium sweet Riesling were produced, and fewer than 100 cases remain. It sells for $23.

“This is an excellent example of Riesling that will age gracefully over the next decade – truly one of the great vintages for this vineyard,” Ulbrich says. “I am so proud of Tom and our cellar staff's commitment to excellence – it has been a team effort 14 years in the making. Riesling loves Michigan!"

In all, LFC submitted five wines to be judged. The 2011 Missing Spire Riesling earned a Medal of Excellence (gold equivalent), while the Blaufrankisch 2011, Pinot Blanc 2011 and Pinot Gris 2011 each received a Medal of Merit (silver equivalent). Several other Michigan wines also showed well in this esteemed competition, receiving the equivalent of gold and silver medal status).

With more than a dozen years of winemaking to his credit at a handful of Northern Michigan wineries, Ulbrich launched his first 200 cases of Riesling under the LFC label in 2004. He and his wife, Jennifer, created Northern Michigan’s first urban winery in the center of the historic Northern Michigan Asylum – now known as The Village at Grand Traverse Commons. Ulbrich is quietly gathering the region’s top small vineyards and is showcasing them in the new LFC facility, which has been open since July 2007.

Left Foot Charley Winery & Tasting Room
806 Red Drive – Traverse City, MI 49684
231-995-0500

www.LeftFootCharley.com
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Café Cortina Carries On Family Tradition of Pairing Business with Local Philanthropy

When Café Cortina first opened the doors of its Italian eatery in the suburbs of Metro Detroit in 1976, it was with a sense of family tradition and community responsibility inspired by old world philosophies. Now, more than 35 years later, and under the direction of its second generation, Café Cortina retains its presence as one the country’s leading culinary destinations.

Located in an Italian countryside vineyard setting in Farmington Hills, Michigan and under the auspices of the Tonon family, Café Cortina started out as a “best kept secret” restaurant that has turned into a world-class foodie destination. This authentic Northern Italian eatery operates with a passion for people, memorably delicious food, genuine Italian hospitality, and an inspired philosophy of making a positive difference in their local community and beyond.

From the beginning, Café Cortina’s menu has reflected traditional hearty Northern Italian food from 150 years ago, presented in an exquisite and modern way. Although a popular restaurant trend today, this ‘true’ Italian gem is one of the first garden-to-table restaurants in the country. The café has always had their own onsite garden, producing about 70% of needed summer produce including herbs, tomatoes and peppers for roasting, creating a menu that is seasonally-influenced. Ingredients are mainly sourced in Italy, Michigan and California, with everything made in-house – including pasta and desserts.

In its nearly four decade long history as one of the more noteworthy metro Detroit “heart and soul” businesses making a difference, the locally- and nationally-acclaimed Café Cortina, has consistently strived to be more than just a restaurant.

“Breaking bread is one of the most powerful tools in life,” says Adrian Tonon, Director of Operations, third generation restaurateur, and son of co-founders, Rina Tonon and the late Adriano Tonon, “Food brings people together and, for us, it is a catalyst to making a positive difference in other people’s lives. Chefs, restaurateurs, and foodies need to create awareness that ‘we can help’ and we can change the world with food. When you’re in the hospitality industry, you touch one person at a time, but we all need to challenge ourselves to touch those outside the restaurant.”

From previously hosting a show intended for the Fine Living Network called “Culture Café” to his current venture, The Adrian Tonon Project, (www.adriantononproject.com) Tonon utilizes “philanthrotainment” to drive home his message that everyone has something to offer to make the world a better place.

The Adrian Tonon Project approaches nonprofit organizations and charities with one simple question, “What are three immediate nonmonetary needs you require assistance with in order to achieve your mission?” The Adrian Tonon Project then proceeds to prove that philanthropy is about more than money, services, and products by locating and working with other businesses in the quest to provide these specific needs. Tonon’s relentless pursuit to bring happiness and a helping hand to those around him is touching, inspiring and contagious.

In addition to his work at Café Cortina and The Adrian Tonon Project, Tonon, a father of four, also serves on the Board of Directors for Orchards Children’s Services, Founder of Food First Program of Michigan, a member of the International Visitors Council of Detroit, and an advocate for the Slow Food Movement, Children’s Center and Youthville.

Café Cortina is often seen as a place of special, meaningful celebrations such as birthdays, anniversaries and weddings, but other meaningful experiences occur at the café as well. Tonon often can be seen gathering community minded people together at a corner table in his family’s warm and welcoming “more than just a restaurant” to break bread while discussing solutions to area issues.

Between homemade courses of fresh salads and bread, scrumptious pasta, and savory main courses, bonds and alliances are formed, action plans are created, and people are united for a common purpose to do good work. From addressing neighborhood blight and crime, to providing education to children on the importance of nutrition and healthy eating habits, to bringing people together to donate their time and talents, Tonon seeks to empower all individuals to join him in a movement to make a positive impact in other’s lives.

“I’m just following my passion, my dream and my family legacy of serving others,” he says, “and while I’m not sure where it’s going to take me and the restaurant – it’s just something I have to pursue.”

Café Cortina
30715 W. Ten Mile Road
Farmington Hills, Michigan
248.474.3033
www.cafecortina.com
Café Cortina Facebook

Record Crowds Turn Out for 5th Annual Grand Rapids International Wine, Beer & Food Festival

6th annual festival returns to DeVos Place-Steelcase Ballroom: Thursday, November 21 thru Saturday, November 23, 2013

Organizers of the Grand Rapids International Wine, Beer & Food Festival are reporting a record of more than 17,500 individuals for the 5th Annual event, which was held this past weekend in the Steelcase Ballroom at DeVos Place – a 31% increase over 2011’s attendance of 12,000. Original projections for this year anticipated attendance at about 14,000.

“Grand Rapids is the perfect community for this event,” says Henri Boucher, Show Producer. “It is large enough to support it with interested people; it is an emerging dining and entertainment destination for the region; and yet small enough that most attendees run into friends in every aisle. We truly love working on an event that is so well received – and new ideas just keep on coming.”

According to Show Manager Dawn Baker, nearly every inch of exhibit space was utilized to offer festival-goers the best possible culinary experience. More than 1200 wines, beers and spirits; a dozen area restaurants; local producers of food products, accessories and home décor; and a dozen featured presenters made this year’s event bigger and better than ever before.

“The Convention Arena Authority is proud to co-host this event with Showspan,” says Steve Heacock, Chairman of Grand Rapids-Kent County Convention/Arena Authority. “We thought that we had a good idea from the start but have been overwhelmed by the event’s success and how it has become part of the electric atmosphere that is downtown Grand Rapids. We look forward to the 2013 International Wine, Beer and Food Festival next November.”

Attendees, exhibitors and sponsors are all reporting back with positive feedback about this year’s festival.

Meijer – who has been an ongoing sponsor since the first year of the festival – plays an active role in the marketplace, as well as providing countless hours on the workshop and seminar stages.

“The show was a perfect place to showcase the many holiday solutions that Meijer has – food, wine and entertaining décor!” according to Shari Steinbach, Meijer’s Healthy Living Manger.

“This year was the best show and had the largest selection that would rival any wine and beer festival in the country,” says Ray Sierengowski, Meijer Corporate Research Chef.

Dates for 2013 have been announced for November 21-23.

QUOTES FROM EXHIBITORS

We have been involved with this event since its inception and we feel that it is one of the premier events in West Michigan. Our customers appreciate that we are a part of such an upscale event in the community. Every year we see more and more of our customers at this annual event. – John M. Leese, President Harvey Automotive Group

The attendance was fantastic again this year. The Showspan staff was very helpful in meeting our needs. I would highly recommend the Grand Rapids Wine & Food Festival as an exceptional way to exhibit your company's products to the public. Congratulations on promoting another great event. – Greg Morano, Morano Foods, Inc.

The Wine, Beer and Food Festival is such a fun event for West Michigan - with all the great food and drink choices, it represented Grand Rapids well. And the complimentary vendors (like Old World Olive Press) made the event complete! – Shasta Fase, Old World Olive Press

The Grand Rapids Wine Beer and Food Festival is a great opportunity for us to connect with new customers as well as other business owners. – Lindsay Coonan - Lindsay Truffler, LLC

Once again, nice job to all for a fun, interesting and well organized event. – Bill Koski, Gilmore Collection Wine Club

We were delighted with the turnout for the show and also the wide range of attendees. In three days we met people from all over the Midwest, had them taste our delicious product and then gave them coupons for them to purchase at one of their local Meijer Stores. We were successful with the sales we had as well as the promotion we desired. We CAN'T wait to be back for next year! – Mike Freestone, Good Life Granola

This was our second time at the show and once again it was a great success for Great Lakes Pierogies! We were thrilled with the excitement from everyone to see us back again and all the positive feedback on how much people love our pierogies! – Theresa Arkesteyn, Great Lakes Pierogies

Best show yet…Great food with plenty of options for beer wine and even Jimmy Luv’s Bloody Mary’s, which the line never ended. Great job by both Show Span and SMG on truly professionally run event. – Tom Zuiderveen - Wine Brand Manager, Kent Beverage Company Inc.

One of the best opportunities we have every year to link to our existing customers and make new contacts in a fun and professional setting. Congratulations again to Show Span. – Don Coe - Managing Partner, Black Star Farms

Each year the Wine Festival gets bigger and better. This event also helps us learn more about what our Customers are looking for. – Tim Sanders, Henry A Fox Distributors


As a made-in-Michigan manufacturer, we were very excited to be a part of the Wine, Beer, & Food Festival. It was a great venue for spreading the word about our products and local dealers...and right in our own back yard! – Duane Gilbert, Marketing Manager - AGA Marvel

It has been great to watch the GR International Wine, Beer and Food Festival grow over the past few years. Like a good wine, the event just seems to get better and better with age! – Paul Stansbie, Grand Valley State University Department of Hospitality Education

This festival offers an incredible opportunity to meet true local foodies; to discuss food preparation, trends, and flavors; and to share stories and laughs with like minded people. It's an event we look forward to every year, and we are always energized and excited by the great people we've met, the tremendous foods we've eaten, and the fabulous drinks we've shared. – Drew McLean, Bear Boy Gourmet

Chateau Chantal experienced another great GR festival this year, providing us the opportunity to mingle with our fans, make new friends, and share our new release wines with an important market. – Marie-Chantal Dalese – Chateau Chantal

It was great to meet so many consumers enthusiastic about Michigan wines. People were excited to try our bubbly or to introduce friends to our brand which is what makes the festival so important to me. – Mike Laing Assistant Winemaker - M.Lawrence Sparkling Wines

For more information about the Grand Rapids International Wine, Beer & Food Festival: www.GRWineFestival.com or 800-328-6550.


PRODUCED BY:
Wine and Food Festival, LLC
2121 Celebration Dr NE
Grand Rapids, Michigan 49525
616-447-2860 • FAX: 616-447-2861

www.ShowSpan.com • Events@ShowSpan.com

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