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.

Salt of the Earth Announces 3rd Annual Michigan Wine & Beer Dinner Series

In what has become a wildly-popular winter/spring tradition, West Michigan’s Salt of the Earth announces its third-annual monthly Michigan Wine & Beer Dinner Series at its downtown Fennville rustic American eatery, starting on January 11 and running through June 20.

“We’re excited to continue this unique experience where we showcase the finest Michigan beverages paired with our own style of casual cuisine,” says proprietor Mark Schrock. “Winemakers and brewers are present at each event, along with a very special lineup of guest chefs from around the state. We invite you to come celebrate the best of Michigan food and beverage with us!”

The 2012 series will span six months and feature Michigan wineries and breweries exclusively. Multiple courses will be served at each event, paired with the best from each producer. Many taste selections are from wine and beer maker’s personal cellars that are not always available to the public. A “Guest Chef” will also join SotE Chef Matthew Pietsch in the kitchen to prepare the evening’s locally-infused menu.

The series kicks off on Wednesday, January 11 at 7:00PM when the SotE team – along with Chef Drew Turnipseed from Brewery Vivant in Grand Rapids – will prepare its first “Wine Meets Beer” themed dinner – a double-tasting, featuring wines from nearby Fenn Valley Vineyards and beer from Grand Rapids’ Brewery Vivant. The five-course menu includes: Course 1 – Salt / Vivant Cured Meats (pork – venison – lamb – beer wort); Course 2 – Soup & Salad (peach – turnip – rye – poppyseed); Course 3 – Swedish Chef (char – potato – beef – parsnip – smoke); Course 4 – Duck, Duck, Goose (confit – roast – poach – squash); and Course 5 – Doughnuts! (sour cream – yeast leavened – cake). Cost is $65 plus tax & gratuity. Reservations are required, call 269-561-SALT (7258).

ABOUT THE PLAYERS:
Brewery Vivant opened its doors in late 2010 under the ownership of former New Holland Brewery founder Jason Spaulding, and his wife, Kris. Their aim is to create a world-class experience through beer and food. With a bent toward Belgian styles of beer, Brewmaster Jacob Derylo is constantly experimenting with the highest quality ingredients at his disposal. Additionally, they are now distributing throughout the state with plans to service Chicago in early 2012. Although a natural in producing amazing food, Chef Drew Turnipseed attended culinary school at the Art Institute of New York City. He is a trained sommelier through the International Wine Center and holds a graduate certificate in Food and Beverage Operation from New York University. His experience ranges from the vineyards in Bordeaux, France to an adventure lodge in Alaska, to the catering company he and his wife Lauron started in Southwest Michigan. (www.BreweryVivant.com).

Fenn Valley Vineyards is a family owned and operated vineyard and winery complex established in 1973. Their goal then, as it is now, was to produce world-class wines from grapes grown along the Eastern shore of Lake Michigan. The Fenn Valley estate is a 230 acre farm located five miles from Lake Michigan just south of Holland, Michigan. Fenn Valley continues to be a progressive estate bottled winery, growing the grapes that are processed in the cellars. The vineyards are located on the top of a large sand ridge that extends inland from Lake Michigan between the Black River and the Kalamazoo River valleys – in one of four federally-recognized viticultural areas in Michigan. The vineyards are being expanded as new varieties are tried and additional plantings are made of those varieties that prove to be successful. The numerous awards and medals that Fenn Valley continues to receive for its wines attest to the fact that they are always keeping an eye on quality. (www.fennvalley.com).

Salt of the Earth is a rustic American eatery and bakery, tucked away in a historic building in quaint downtown Fennville – in the heart of the Southwest Michigan’s thriving agricultural region. Under the direction of Chef Matthew Pietsch (protégé of ‘Iron Chef’ Michael Symon), this full service restaurant offers a seasonal menu of made-from-scratch entrees, shared plates, wood-fired oven pizzas, pastas, sandwiches and creative desserts – using fresh ingredients, often sourced locally. Artisan bread is baked in house, served with dinner and available to take home. You’ll also find a bar stocked with an impressive selection of Michigan wines, craft beers, and spirit, alongside other domestic and international selections. Salt of the Earth is also a popular venue for local and regional musical artists, with live house concerts held weekly. Winter Hours: Dinner served Wednesday, Thursday, and Sunday 5-9pm, Friday & Saturday 5-10pm. Fresh baked artisan bread is available at the restaurant during dining hours and at select local retail outlets.

What others are saying-

“ Salt of the Earth has done so much with their Michigan wine dinner series, to raise awareness of the quality revolution taking place in Michigan's wine industry, that they deserve an award – if one existed,” says Jim Lester, owner of Wyncroft Winery and a three-time series participant.

“We have always enjoyed the food at Salt of the Earth, but, the wine and beer dinners really elevate their take on local cuisine to new heights,” says Brian Cain – Grand Rapids Magazine wine columnist. “The braised brisket served at the Short’s beer dinner is the best I have ever eaten!”

“My wife and I have attended three of the dinners…great food, great wines, lots of friendly folks to meet,” says Bill Koski, manger at Rose’s on Reeds Lake and coordinator of the “Wine School” at the Gilmore Collection in Grand Rapids.

2012 SotE Michigan Wine & Beer Series Schedule

Wednesday January 11
“Wine Meets Beer”
Double tasting event with Fenn Valley Winery and Brewery Vivant and five courses.
Winemaker: Doug Welsch | Brewer: Jason Spaulding | Guest Chef: Drew Turnipseed, Brewery Vivant $65

Wednesday February 8
“Rustic Bubbles- v2”
L. Mawby/M.Lawrence
Michigan sparkling wines, with appetizers and canapés.
Winemaker: Mike Laing | Guest Chef: Jesse Hahn, Trailer Park’d & Fork in the Road restaurant $45

Wednesday March 14
“Jolly Pumpkin & North Peak Beer Dinner”

Wednesday April 18
“WOMP Wine Dinner”
Seven Old Mission wineries, seven courses!

Wednesday May 16
“Founders Beer Dinner”

Wednesday June 20
“Wyncroft Summer Wine Dinner”

Salt of the Earth
114 East Main Street
Fennville MI 49408
269.561.SALT (7258)

www.saltoftheearthfennville.com
www.facebook.com/saltoftheearthfennville

Chef Eric Villegas Named Master of Ceremonies for Chefs Challenge, April 29-30 at Boyne Mountain

Emmy-Award winning Chef Eric Villegas – star of the PBS show “Fork in the Road” and the award-winning companion cookbook of the same name – has been named Master of Ceremonies for the “Iron Chef Competition” to be held Saturday, April 30 at Boyne Mountain in Boyne City, Michigan, as the culmination of the Chefs Challenge weekend.

Award winning chef-restaurateur, cookbook author and television personality Eric Villegas has done more than any other culinarian to introduce the country to the regional and local foods of his beloved Michigan and the Great Lakes. The Michigan born chef embarked on his culinary career after studying liberal arts at Michigan State University. Moving to Paris, France he attended Anne Willan’s LaVarenne Ecole de Cuisine and Steven Spurrier’s Academie du Vin. After which he gained a wide range of practical cooking experience in the classic restaurant kitchens of France’s gastronomic capital, Lyon.

After two years abroad, Chef Villegas returned to the States to continue his studies at the New England Culinary Institute, where he specialized in the service aspect of hospitality running the school’s flagship dining room. From 1987 to 2007, chef Villegas owned and operated two of mid-Michigan's most unique award winning regional restaurants, Dusty's Wine Bar and his eponymous flagship, Restaurant Villegas where working closely with local farmers and ranchers he developed his now highly recognized contemporary Midwestern style.

Since debuting on Michigan public television in 2001, Villegas has been tirelessly seeking out the artisan growers, farmers and ranchers that continuously produce top quality foods for the American table. “Fork in the Road with Eric Villegas” also brought recipes, cooking tips and culinary history based on the Great Lakes food scene. Originally airing weekly on PBS in his home state of Michigan and Canada, his efforts brought the chef two regional EMMY awards as host for popular show. In late 2007 "Fork" began national distribution via NETA on PBS offering his unique take on regional and sustainable Michigan agriculture and cuisine to the rest of the country.

The long awaited companion cookbook to the award winning series hit store shelves in late 2007 and immediately garnered the chef another award as being listed as one of Michigan's most notable books of the year.

In 2011 Chef Villegas teamed up with Reader’s Digest's culinary juggernaut, Taste of Home. Boasting the largest circulation of any cooking magazine in the world, the Taste of Home Cooking School will have chef crisscrossing the country hosting up to 2500 eager guests for a standing room only two hour cooking classes.

Closer to home Chef Villegas also returned to his roots in the kitchen. Now, as the Culinary Director of the Michigan Brewing Company, Chef will be designing all new recipes and menus for the original brewery and its growing number of pubs all – of which will utilize the brewery's award winning beers, coupled with Chef’s unique local style.

The "Culinary Compound" is Chef Villegas' aptly named culinary headquarters and homestead that he shares with his growing family, fiance Dana and their children Taylor and baby Sophia. On any given day, you might find him testing recipes for his growing roster of culinary clients in-between making school lunches and heating baby bottles.

A highly sought after public speaker Chef Villegas keeps the rest of his culinary calendar full with cooking demonstrations, book signings and public appearances throughout the Great Lake State and the rest of the country. In recent years, he’s been a featured chef at the Epicurean Classic in Traverse City and the Grand Rapids International Wine & Food Festival. While he oversees many projects, each is infused with his culinary passion – all the while reminding everyone watching, reading or listening to "think global but to buy and eat local!"

The Chefs Challenge competition, inspired by the cult sensation Iron Chef America and the famous “Secret Ingredient,” is the culinary must-attend event of the year in Northern Michigan. The food competitions are designed to showcase Michigan food and drink products and their creative applications in a meal. It is an opportunity for Michigan establishments to showcase their talents and gain exposure for their establishment, while raising funds for Challenge Mountain.

Chefs Challenge kicks off on Friday, April 29 (6-10pm) with a Meet & Greet reception at the Snowflake Lounge in the clock Tower Lodge and the High School Competition where eight schools from across the state participate in two categories: desserts and appetizers, which are then judged by the public and the panel of judges, respectively.

On Saturday, activities between at 9:45am with Seminars and the Michigan Food & Beverage Vendor Showcase, followed by the Tasting Competition, and of course, the Iron Chef Cook-Off & Dinner, followed by the Presentation of the Awards of the Chefs Challenge Winner.

The entire weekend benefits nearby Challenge Mountain – a non-profit 501(c)3 organization which provides adaptive outdoor recreational opportunities to people with special needs and their families, free of charge. For more than 25 years, Challenge Mountain has been dedicated to providing a venue for sports, outdoor recreation, and leisure skills to those with physical disabilities or mental challenges. The goal of all programs is to help create happy, healthy and longer lives.

The public is invited to join in the weekend’s festivities. Costs are:

** Friday night Welcome Reception & High School Competition: $10 per person

** Saturday Tasting Competition: 8 tickets for $25 (Additional tickets, quantities of 4 for $15 or 8 for $25)

** Saturday Night Iron Chef Cook-Off & Dinner: $60 per person online in advance; $75 per person at the door

Lodging packages are available at Boyne Mountain starting at $67 for hotel accommodations and $118 for Mountain Grand Lodge and Spa. Call 800-GO-BOYNE (462-6963) and ask for “Chefs Challenge” rate. www.BOYNE.com

For more information on Chefs Challenge, including the list of teams, judges, seminars and more, log onto www.Chefs-challenge.com. For more on Challenge Mountain, visit www.cmski.org

KEY SPONSOR: Farm Bureau Insurance

SPONSORS: Boyne Mountain, Syngifi Networks, Koegel's, Edible Grande Traverse, Pioneer Sugar

Tapas Sponsors: Karen's Uniforms | Bay Home Medical | Local Flavors | Glen's Market Boyne City

Service Sponsors: Bob Mathers Ford - Boyne City

Chefs Challenge Culinary Competition Returns to Boyne Mountain, April 29-30, 2011

WHO:
Culinary teams and local food/beverage producers from throughout Michigan

WHAT:
A competition inspired by the cult sensation Iron Chef America and the famous “Secret Ingredient,” Chefs Challenge is the culinary must-attend event of the year in Northern Michigan.

WHERE:
Boyne Mountain Resort – Boyne Falls, Michigan

WHEN:
Friday, April 29

6:00-10:00pm - The weekend starts with the Meet & Greet at the Snowflake Lounge in the Clock Tower Lodge. Mingle with the judges and culinary teams, while being served hors d’oeuvres prepared by the competition high school teams.

Saturday, April 30

9:45am-4:45pm - Seminars | Michigan Food & Beverage Vendor Showcase
11:00am-2:00pm - Tasting Competition
6:00pm - Cocktail Reception
7:00pm - Iron Chef Cook-Off & Dinner
9:00pm - Presentation of Awards to Chefs Challenge Winner

WHY:
To raise money and awareness for Challenge Mountain – a non-profit 501 (c)3 organization providing adaptive outdoor recreational opportunities to people with special needs and their families, free of charge. For more than 25 years, Challenge Mountain has been dedicated to providing a venue for sports, outdoor recreation, and leisure skills to those with physical disabilities or mental challenges. The goal of all programs is to help create happy, healthy and longer lives. 231-535-2141 | www.cmski.org

HOW:
Chefs Challenge food competitions are designed to showcase Michigan food and drink products and their creative applications in a meal. It is an opportunity for Michigan establishments to showcase their talents and gain exposure for their establishment, while raising funds for Challenge Mountain. Activities include a Tasting Competition, Culinary Seminars, Food & Beverage Displays and of course, the Chefs Challenge Cook-Off. www.Chef-Challenge.com

COST:
Friday night Welcome Reception: $10 per person

Saturday Tasting Competition: 8 tickets for $25 (Additional tickets, quantities of 4 for $15 or 8 for $25)

Saturday night Iron Chef Cook-Off & Dinner: $60 per person online in advance; 75 per person at the door

INFO:
For information on exhibiting or sponsorships, contact Rebecca Harris: becky@chefs-challenge.com

For information on competing in the event, contact Chris Kibbitt: ckibit@nmu.edu

For media inquiries, contact Dianna Stampfler: dianna@promotemichigan.com

LODGING:
Available at Boyne Mountain starting at $67 for hotel accommodations and $118 for Mountain Grand Lodge and Spa. Call 800-GO-BOYNE (462-6963) and ask for “Chefs Challenge” rate. www.BOYNE.com

Salt of the Earth Launches 2nd Annual Michigan Wine & Beer Dinner Series

Coming off an amazing inaugural year, West Michigan’s Salt of the Earth announces its second-annual Michigan Wine & Beer Dinner Series at its downtown Fennville rustic American eatery.

“We’re excited to create a unique experience at each event, ranging from beer and barbeque, to cocktail parties, to formal dinners, where we will pit Michigan wines against global competitors,” says proprietor Mark Schrock. “Winemakers and brewers will be present at each event, along with a very special lineup of guest chefs from around the state. We invite you to come celebrate the best of Michigan food and beverage with us!”

The 2011 series will span five months, and feature three Michigan wineries and two Michigan breweries. Five courses will be served at each event, paired with the best from each producer. Many taste selections are from wine and beer maker’s personal cellars that are not always available to the public.

Each event starts at 7:00pm and reservations are required. Call 269-561-SALT (7258). Prices are per person and do not include tax & gratuity.

WYNCROFT WINES - Michigan vs. France
Guest Chef: Matthew Millar - Reserve, Grand Rapids
Wednesday, January 19
$80
Enjoy special library wines from Wyncroft Winery’s artisan winemaker Jim Lester, pitted against selected French wines. We will enjoy 2004 Wyncroft Riesling (dry), 2004 Wyncroft Chardonnay, 2005 Wyncroft Pinot Noir, 2006 Wyncroft "Shou". (Bordeaux blend), and 2008 Wyncroft Riesling, December Harvest. French selections to be announced. Salt of the Earth Executive Chef Matthew Pietsch will be joined in the kitchen by Reserve Executive Chef Matthew Millar, collaborating on a menu of French inspired dishes. This event is limited to 45 guests and will sell out. Please call soon to reserve your seat!

L. MAWBY - Sparkling Cocktail Party
Guest Chef: Jesse Hahn – Trailer Park’d (former SotE Chef de Cuisine)
Wednesday, February 9
$45
Join noted Michigan sparkling wine pioneer Larry Mawby from L. Mawby Vineyards as he presents sparkling wines from his cellars in the Leelanau Peninsula, paired with rustic canapés and shared plates from Chefs Matt & Jesse in a cocktail party style atmosphere in our bar. Learn about the process of making sparkling wines and make new friends!

SHORTS BREWING COMPANY - Northern Brew and ‘Cue
Guest Chef: Norman Valenti – Michael Symon’s Roast, Detroit
Wednesday, March 9
$45
Northwest Michigan’s Short’s Brewery pairs up unique craft beers with barbecue flavors coming out of the SotE brick oven. We are excited to offer a variety of beers not available outside of the Short’s pub in Bellaire. Chef Matt reunites with Chef Norman Valenti from Michael Symon’s Roast to cook up amazing barbecue dishes.

BRYS ESTATE - Michigan vs. South Africa
Guest Chef: TBA
Wednesday, April 20
$60
Winemaker Coenraad Stassen from Brys Estate returns to showcase his beautiful award-winning wines, and selected wines from his homeland of South Africa, paired with South African inspired culinary treats from the SotE kitchen.

BELL’S BREWERY - Rustic Eccentric v2
Guest Chef: Joel Wabeke – Six One Six, Grand Rapids
Wednesday, May 11
$50
Michigan craft brewing pioneer Larry Bell presents outstanding craft beer from Bell’s Brewery with an “anything goes” eccentric menu to honor Bell’s eccentric café. Chef Matt and Chef Joel will be focusing on local spring flavors as they pair dishes with Bell’s outstanding beers.

Salt of the Earth is a rustic American eatery and bakery, tucked away in a historic building in quaint downtown Fennville – in the heart of the Southwest Michigan’s thriving agricultural region. Under the direction of Chef Matthew Pietsch (protégé of ‘Iron Chef’ Michael Symon), this full service restaurant offers a seasonal menu of made-from-scratch entrees, shared plates, wood-fired oven pizzas, pastas, sandwiches and creative desserts – using fresh ingredients, often sourced locally. Artisan bread is baked in house, served with dinner and available to take home. You’ll also find a bar stocked with an impressive selection of Michigan wines, craft beers, and spirit, alongside other domestic and international selections. Salt of the Earth is also a popular venue for local and regional musical artists, with live house concerts held every Sunday. Winter Hours: Dinner served Wednesday, Thursday, and Sunday 5-8:30PM, Friday & Saturday 5-10pm. Fresh baked artisan bread is available in our bakery café from 9am to noon every Friday and Saturday.

Salt of the Earth
114 East Main Street
Fennville MI 49408
269.561.SALT (7258)
www.saltoftheearthfennville.com
www.facebook.com/saltoftheearthfennville

January is “Kobe Filet Month” at The Boathouse in Traverse City: Buy-one get a second for just $5!

“The House that Kobe Built”(The beef, not the NBA star…)
By Janice Binkert

Any connoisseur of fine cuisine has undoubtedly heard of – and possibly even tried – Kobe beef, the renowned delicacy that originated in Japan in the mid-19th century and has gained popularity worldwide over the past few decades. Kobe – also called Wagyu – is the most prized and most expensive beef in the world. Why the high cost? Wagyu cattle are raised in mountainous areas under ideal conditions, are fed a special vegetarian diet, and receive massages to relax them – all of which contribute to the meat’s unique and highly desirable attributes.

In the United States, Kobe beef is served in only the finest restaurants, among them Morimoto in New York, Michael Mina at the Bellagio in Las Vegas, Wolfgang Puck’s Spago in Beverly Hills and…the Boathouse in Traverse City!

Eric Nittolo, executive chef at the Boathouse, has been serving Kobe beef on his menu since 2008. “Kobe beef built this house,” he says. “Even with the bad economy, our business has grown, and one the main reasons is the fact that we offer Kobe.” In the beginning, Nittolo was getting the meat from Japan, but he now uses Snake River Farms in Boise, Idaho – one of the top producers of American Kobe (also called American Wagyu) and incidentally, the same source that Puck uses. “It’s in the top one-tenth of one percent of all the beef in the world,” he says. “Our customers can order it any way they want it – from rare to well done – and it will still be the best steak experience they have ever had.” In fact, that’s exactly the comment he gets from them, every time. How does he prefer it? “Basically, raw – just seared quickly on both sides.”

Boathouse owner Doug Kosch confirms that customer response to Kobe menu offerings has been overwhelmingly enthusiastic. “We serve filet, New York strip and ribeye cuts in various preparations, but the filet is what we sell most. People come to us from far beyond Traverse City, year-round, specifically to eat it,” he says. But Kosch admits that if Nittolo had listened to him three years ago, the story might be quite different. “Back then, when Eric told me he wanted to put Kobe on the menu, I didn’t think we were ready for it, and I turned him down. But he was so convinced that he ordered it anyway, without telling me. I was pretty upset when I found out – especially when I saw the bill – but Eric swore he could sell it all, and he did. And, the rest, as they say, is history.”

Japan uses a grading scale of 1-5 for meat quality. Japanese Kobe beef earns a score of 5. In addition, beef is graded on a marbling scale called BMS: the higher the marbling score, the higher the grade, and correspondingly, the price. This is because the marbling of the meat – that is, the delicate layers of fat that run through it – has a very positive effect on its flavor, texture and tenderness. On the 12-point Japanese marbling scale, USDA prime beef would score about 2 or 6, but Kobe beef from Japan would be a 12. The fat in Japanese Kobe beef begins to dissolve at 77°F, which literally makes it “melt in your mouth.” The American Kobe served at the Boathouse scores an impressive 9-10 on the BMS scale. “It is literally the best beef you can get in the United States,” says Nittolo.

The Boathouse chose Karen Harmon of seafoods.com in Charlotte, North Carolina as its supplier for the Japanese Kobe – which is no longer available in the United States – and for the American Kobe that it now uses. Kosch and Nittolo visited the seafoods.com facility early on to learn more about both the company and its products. As the name implies, the latter includes seafood, but also specialty meats, poultry, wild game, mushrooms and cheeses. Both men were impressed by the customer service level and knowledgeability of the staff there, including three former chefs. “It’s very important to trust your supplier, especially when you’re dealing with a high-end product like Kobe beef,” says Nittolo. “You want to work with someone who is in your court, who takes care of you as the buyer.”

Harmon explains that Kobe is the prefecture in Japan where the cows are raised, and “Wagyu” is the name for cow in Japanese. Each shipment of Japanese Kobe beef used to come with a certificate of authenticity, listing its producer, production area, animal ID, breed, gender, date of birth, quality grade, BMS score and other information. This documentation was invaluable when a USDA ban on Japanese Kobe imports went into effect early in 2010 due to an outbreak of hoof and mouth disease in one of Japan’s major Wagyu cattle breeding regions. Fortunately, long before the ban, because of the high cost of raising the cattle in Japan and increasing demand from consumers around the world, a few exclusive ranches – including Snake River Farms – had begun raising Kobe-style beef cattle in the U.S. and Australia according to traditional Japanese techniques.

In the United States, Japanese Wagyu cattle are usually crossed with Black Angus to appeal more to the American palate and keep the cost within an affordable range. “The USDA sets strict standards for the quality of American Kobe beef,” says Harmon. “It has to be at least 70 percent Wagyu.” She adds that the quality standards maintained by the U.S. ranchers who raise Wagyu cattle are even higher than the USDA requires. “They follow them from birth to market,” she says. “Snake River Kobe beef is aged for 45 to 60 days and then packaged in Cryovac and shipped via FedEx to customers overnight to maintain that quality.”

American Kobe is about one-third as expensive as Japanese Kobe beef – which averaged about $300 a pound – yet the flavor and tenderness is impressively comparable. Granted, in response to a question about the difference between the two, Nittolo says, “If I gave you a piece of Japanese Kobe and piece of American Kobe to try, you’d say that the Japanese Kobe was 100 percent better.” But he is quick to put that comment in perspective, noting that American Kobe is still far superior to regular U.S. prime beef. “I choose it because of its consistency in every aspect of quality,” he says. “The official grade for it here is ultra super prime.” Los Angeles Times food critic S. Irene Virbila is also a fan of American Kobe, writing in one of her columns that she actually prefers it to Japanese Kobe, “especially the New York sirloin from Snake River Farms in Idaho.”

And although people don’t tend to eat luxury foods because of their health benefits, American Kobe beef is actually healthier than even the highest grade of U.S. prime beef. Biochemistry tests conducted by Washington State University on Wagyu fatty tissue indicate that the fat from this breed has a healthier fatty acid profile and an unsaturated-to-saturated fat ratio of 2- to-1 instead of the 1-to-1 ratio of regular beef. It also contains a higher percentage of omega-3 and omega-6 fatty acids, and the increased marbling results in an improved ratio of monounsaturated fats to saturated fats.

One of the ironies of Kobe beef’s heritage is that eating meat from four-legged animals was prohibited in Japan for more than a thousand years prior to 1868. Two main factors contributed to this situation: religious beliefs (Buddhism) and the need for the animals to help cultivate fields. The Japanese diet has historically consisted primarily of rice, vegetables and fish or seafood, but changes in the ruling dynasties, industrialized farming, and rising income levels gradually led to dietary modifications. Beef consumption in particular has been growing steadily in Japan since the 1980s. However, it is still about ten times lower than in most Western countries. And with the increasing popularity of Kobe beef around the world, including Northern Michigan and the rest of the United States, that ratio is likely to increase even more in the years ahead.

Doug Kosch and Eric Nittolo have designated January as “Filet Month” at The Boathouse on West Bay in Traverse City (Old Mission Peninsula), offering a unique opportunity for those who have never had Kobe beef to try it, and for those who are already addicted to it to enjoy it for an incredibly low price. Customers can buy any Kobe filet and receive the second for just $5.

The Boathouse is located at 14039 Peninsula Drive on Old Mission Peninsula in Traverse City, Michigan. For more information, call 231.223.4030 or visit www.boathouseonwestbay.com.

Michigan Culinary Tourism Alliance Puts Specialty Food and Beverages in the Spotlight

The Michigan Department of Agriculture (MDA) Director and Grape and Wine Industry Council Chair Don Koivisto announced the launch of a culinary tourism initiative in Michigan. The goals of the project are to increase menu offerings of local products at restaurants across the state, increase sales and profitability for Michigan specialty crop producers, and promote Michigan as a destination for culinary travel experiences.

"With agriculture and tourism as the state's second and third largest industries, it makes sense to promote Michigan as a rewarding travel destination for educational, healthy and tasty food experiences," said Koivisto. "The food and agriculture industry continues to grow even in today's economy, and the economic development boost the state could see from this type of collaboration will be significant. This is a tremendous opportunity to create increased business for the state's specialty crop producers."

MDA will help develop a Michigan Culinary Tourism Alliance in partnership with the Michigan Restaurant Association and Travel Michigan. The project is funded by a grant from the U.S. Department of Agriculture (USDA) with matching funds provided by MDA's Michigan Grape and Wine Industry Council.

"The Michigan Grape and Wine Council is thrilled to be a part of this innovative partnership to offer visitors a taste of what Michigan has to offer," said Linda Jones, Michigan Grape and Wine Industry Council program manager. "From fine wines and craft beers to apple cider, maple syrup and dried cherries, blueberries and cranberries, Michigan menus are of great interest to residents and visitors alike."

The Michigan culinary tourism project was one of 745 grant recipients selected by USDA in 2009 under the Specialty Crop Block Grant Program, a program designed to enhance the competitiveness of U.S. specialty crops. Three additional rounds of competitive grant opportunities to assist specialty crop producers are anticipated in 2010, 2011 and 2012.

"We are excited to be a part of this project as many of our members are already actively supporting local producers and offering a unique Michigan experience when people dine," said Rob Gifford, president and CEO of the Michigan Restaurant Association. "With the coordinated efforts provided through this grant, we will expand these experiences and help make Michigan known as a travel destination, allowing consumers a chance to fully experience the bounty of our great state."

The Michigan Grape and Wine Industry Council is an 11-member panel that supports the growth of the grape and wine industry in Michigan. It is housed in the Agriculture Development Division of the Michigan Department of Agriculture, which is the official state agency charged with serving, promoting and protecting the food, agriculture and agricultural economic interests of the people of the state of Michigan.

For more information, www.michigan.gov/mda