Bridge Street Tap Room Brings Michigan-Centric Beer & Food Menu to Downtown Charlevoix

The Lake Michigan port town of Charlevoix welcomes the Bridge Street Tap Room, a Michigan-centric craft beverage haven overlooking beautiful Round Lake, Bridge Park and the town’s famed drawbridge.

Opened in mid-June, Bridge Street Tap Room is owned by Rich Bergmann, Adam Engelman, Aaron Hagen and Phil Parr – collectively known as The Round Lake Group LLC.

“The Bridge Street Tap room takes tremendous pride in the State of Michigan and strives to be as Michigan-centric as possible,” says partner and Director of Marketing Adam Engelman. “We’re very excited to share our passion for local with our community and its year-round visitors.”

The roughly 1000 square-foot pub features 32 taps filled exclusively with Michigan products – typically, 27 craft beers, two hard ciders, two selections from Northwoods Soda and Syrup and a sparkling white wine made by M. Lawrence Winery.

The Tap Room offers an exclusively Michigan wine portfolio featuring some of the best wines from the state, while a limited liquor selection features several of the state’s craft distilleries. They also offer a specialty cocktail menu that feature recipes utilizing Michigan spirits, craft beers and local fruits or products.

The pub menu also draws local inspiration, using many regional growers and providers, including a Michigan meat and cheese platter, house-made salmon pate, local whitefish sausage, Oleson’s cherry brats, Ebel’s brisket, Charlie’s Chips and much more.

The attention to local goes beyond just the food and beverage menu at the Bridge Street Tap Room. The chairs and barstools were manufactured by the Grand Rapids Chair Company, while the bar and tables were handcrafted and built by master woodworkers in Olivet, using local hardwoods. The walls are adorned with pictures sourced from the Charlevoix Historical Society. Even the logo wear and glassware, available for purchase, were designed and printed locally.

Bridge Street Tap Room located at 202 Bridge Street in downtown Charlevoix, on the back side of the block overlooking Round Lake. It is open 7 days a week, from 11am to 11pm. Let the Bridge Street Tap Room deliver an exceptional all-Michigan experience.

GR International Wine, Beer & Food Festival Returns to DeVos Place for 7th Year, Nov. 20-22

The 7th Annual Grand Rapids International Wine, Beer & Food Festival returns to the DeVos Place Steelcase Ballroom and Grand Gallery, November 20-22. Attracting more than 17,000 consumers and industry trade last year, this is the largest festival of its kind in the Midwest and one of the premier culinary showcases in Michigan.

As a kick-off to the holiday season, this festival offers more than 1400 wines, beers, ciders, meads and spirits for sampling throughout the The Vineyard (Steelcase Ballroom), Brewer’s Loft and Cider House. More than a dozen area restaurants feature small plate samples as well as a handful of intimate “Pairing” dinners which offer three- or four-course meals prepared and served on site, along with carefully chosen wines and/or beers. A special cordials, dessert and gourmet coffee area offers an opportunity to end the day (or evening) on a sweet note.

An impressive line-up of free workshops and seminars, led by industry leaders, are held throughout the three-day event. The Riverfront Marketplace offers samples and items for purchase as you plan for the holiday season.

More information about the featured presenters, workshops, restaurants and beverage producers will be available soon. Check back to GRWineFestival.com for the most up-to-date details.

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

Food Dance Introduces New Market this Weekend

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

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

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

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

Food Dance creates opportunities for people to come together and connect through the experience of food. We passionately cook with the freshest locally produced ingredients and believe in giving great, caring service, and providing great experiences for everyone we come in contact with.

FOOD DANCE
401 E. Michigan Avenue
Kalamazoo MI 49007

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

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

Local Culinary Offerings Highlight Tall Ship Manitou's 2013 Sailing Season

Traverse City has been touted as the “Culinary Capital of Michigan” and throughout the summer months, the Tall Ship Manitou offers countless opportunities for visitors to savor tasty

Moomers Ice Cream – voted #1 scoop on “Good Morning America” – is served up during every afternoon sail. Guests are served up two delicious flavors, including Moomers prize winning “Cherries Moobilee.”

Wine Tasting Cruises, featuring wines from Leelanau Cellars and Left Foot Charley paired with savory cuisine from Silver Swan Homemade Foods, are offered on Tuesday and Thursday evening sails.

Sunday evenings deliver the Microbrew & Pizza Cruise, featuring beer from Short’s Brewery and tasty Crusted Creations Pizza.

Specially-catered picnic meals are included during each evening sail, throughout the summer. Served up by local deli “Dockside,” the meals includes a delicious turkey or vegetarian wrap, pasta salad, cookie for dessert and a beverage.

Cooking aboard Manitou is a unique experience. The galley boasts an authentic 1926 woodburning stove and old school ice box. Veteran schooner chef Laura Cavender will be serving up a variety of fresh homemade meals for bed and breakfast and Windjammer guests. Seating for 24 is available in wooden booth-style tables (which later are used for card and board games by overnight guests).

During the “Floating Bed & Breakfast” (offered Tuesday thru Saturday, June to August) guests are served a full breakfast, cooked from scratch, featuring fresh baked goods. Imagine yourself lounging on a warm summer morning with a fresh mug of coffee as the sun rises over Old Mission Peninsula – that’s what relaxing is all about in Northern Michigan.

Three meals a day are provided to passengers during the multi-day Windjammers in September. This one-of-a-kind experience is available for up to 24 passengers, based on various themes – including a Wine Tasting Excursion with sommelier and restaurant proprietor Amanda Danielson from Trattoria Stella in Traverse City. During this unique excursion, passengers learn winemaking histories and taste varietals from different countries, as well as being served dinner featuring wine pairings.

About the Manitou
Since 1987, the Traverse Tall Ship Company has been offering sailing adventures on the freshwater Grand Traverse Bay – and beyond, into Northern Lake Michigan.

As one of the largest sailing ships on the Great Lakes, the Manitou is a replica of an 1800s “coasting” cargo schooner. A traditional two-masted, gaff rigged, topsail schooner, Manitou measures 114 feet in length with more than 3000 square feet of sail.

With a 59 passenger sailing capacity (24 overnight capacity), there is plenty of space for sitting and moving around the decks while under sail. While aboard the Manitou, passengers are free to leave the sailing to the experienced crew or lend a hand and learn the arts of the sailor. An excursion aboard the Manitou allows you to remove yourself from the trappings of modern life: no TV, phone (cell phones are discouraged), internet, email and definitely no itinerary.

In addition to public day sails and multi-day windjammer cruises, the schooner Manitou works with Inland Seas Education Association, providing hands-on environmental education to school kids from throughout the region and state. The Manitou is also available for private charters, making it ideal for corporate outings, wedding parties and family reunions.

Traverse Tall Ship Company is located at 13258 S.W. Bay Shore Drive (M22) in Traverse City and shares a dock with the fleet from the Maritime Heritage Alliance, creating a unique nautical experience for the area.

To make reservations for any of the 2013 Manitou sailing adventures, call toll free 800-678-0383. Gift certificates are also available. For additional information about the Manitou, including its corporate charters, log on to www.TallShipSailing.com.

www.facebook.com/TallShipManitou

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 & New Holland Brewing Company Host 2nd Annual Harvest Dinner (Thurs Oct 18)

A five-course Harvest Dinner – showcasing the award-winning craft beers from New Holland Brewing Company and the region’s agricultural bounty – will grace the table at Salt of the Earth in downtown Fennville on Thursday, October 18 at 7pm.

In the days before the dinner, teams from Salt of the Earth and New Holland Brewing will visit local farms – walking fields, tasting produce, talking to farmers and gathering ingredients and inspiration for this special menu. These farms include Evergreen Lane Farm & Creamery, Coachstop Farms, Cranes Orchard & Eaters Guild. The crafting of the menu and the meal itself will be a collaboration between Salt’s Executive Chef Matthew Pietsch and New Holland’s “Beervangelist” Fred Bueltmann.

Each course will be paired with beers from New Holland – likely to include Hopivore, a Harvest Ale wet-hopped with 100% Michigan hops; Ichabod Ale brewed with pumpkin; Grain of Salt - an ale with Michigan wheat and hops, collaboratively brewed earlier this summer to celebrate Salt of the Earth's 3rd Anniversary; and a barrel-aged Grain of Salt, with smoked blueberries.

New Holland’s “Harvest Series” is a collection of events running mid-September through mid-October that celebrate the local agriculture bounty. Through this series, guests are invited to learn about farms, artisan producers and more at various soirees designed to boost awareness of the incredible agricultural region in which we live. Events take place both in the Pub in Holland and out and about in the market.
 
Space for the dinner is limited to 50 people, and reservations are required. Call 269-561-SALT (7258). The cost for each dining experience is only $60 per person, plus tax and gratuity. Dinner starts at 7pm and is expected to last approximately two hours.

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.

New Holland Brewing Company, established in 1997, has grown from a scrappy two-man start-up to a thriving regional craft brewery and craft distillery, recognized for its creativity and artistry. Their mission “to enhance customer’s quality of life by providing the most remarkable experience possible and empower an artistic approach in all aspects of our craft” shows up in our diverse, balanced collection of beer and spirits. New Holland brews and distills at two locations in Holland, Michigan (a production facility on the north side and the Pub & Restaurant, downtown). The restaurant welcomes guests seven days a week and production tours are on Saturday afternoons. In 2012, New Holland Brewing will ship more than 20,000 barrels of beer across 15 states and shipped several thousand cases of spirits to more than eight Midwestern states. For more information about this award-winning brewery, distillery and restaurant, visit www.newhollandbrew.com.

Food Dance welcomes local forager Andy Davis for spring "From the Wild" Dinner - Thursday, May 17

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

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

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

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

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

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

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

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

FOOD DANCE
401 E. Michigan Avenue
Kalamazoo MI 49007

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

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

Michigan Brothers Seek to Shake Up the Economy with the Launch of Gourmet Salt Company

Undeterred by negative economic news, Christopher and Tyler McVety, two brothers originally from southeastern Michigan, recently launched an innovative gourmet food company, Beyond the Shaker LLC.

The McVety’s, along with dozens of other Midwest business partners in graphic design, print media, packaging and photography, worked for over two years developing the Beyond the Shaker concept. The company’s unique aim is to introduce home cooks to an extensive array of natural sea salts from around the world. In addition to educating consumers with blog articles and recipe ideas centered on the use of salt, Beyond the Shaker’s website offers an original line of chef-crafted gourmet blends that pair unrefined sea salts with premium organic, sustainable and locally-produced ingredients.

Chris, a self-proclaimed “foodie,” became interested in unrefined salts when he observed their debut in the dishes of several top restaurants in Chicago and Traverse City, Michigan. The McVety’s share a family vacation home in the Traverse City region, and so they frequent the area throughout the year. After graduating from the University of Michigan law school in 2000, Chris moved to Chicago where he is a partner in the corporate group of the law firm, Reed Smith LLP. Inspired by the gourmet salt movement he observed, along with a trend toward the use of organic ingredients, Chris began to develop the Beyond the Shaker business model with Tyler, who is a Senior Producer for E-Prize, an Internet promotions company located in Pleasant Ridge, Michigan.

As part of their strategy to differentiate themselves from competitors, the brothers formulated their premium line of salt blends in consultation with Executive Chef Eric Nittolo of the highly acclaimed Boathouse Restaurant in Traverse City. Chef Nittolo is well known for his use of local and organic ingredients in the seasonal menus he prepares for his restaurant.

Each Beyond the Shaker blend is hand made by Chef Nittolo from premium ingredients. Nittolo remarks, “I approach the Beyond the Shaker salt blends like any other five-star dish I would proudly serve at my restaurant. No other gourmet salt company that I know of is approaching blended salt in the same way, and the quality and flavor distinction is striking.”

Beyond the Shaker’s Internet site, which went public in July, serves not only as a portal for purchasing unrefined salts and blends, but is also a comprehensive guide to the world of gourmet salt. Visitors will find detailed descriptions of different types of salt including cooking suggestions and recipes, as well as a lively blog entitled “The SaltScribe,” which is devoted to salt-related topics. Since its launch, Beyond the Shaker products have been purchased by several retail locations in the Midwest, and the company plans to continue expansion into niche gourmet food markets across the country.

ABOUT THE COMPANY: Beyond the Shaker LLC is a gourmet food company specializing in unrefined sea salts and salt blends that use premium organic and sustainable ingredients. The Beyond the Shaker retail website makes available for purchase over twenty different varieties of salt, including eleven original salt blends that were created in collaboration with a chef from Traverse City, Michigan. These highly versatile blends include Citrus Basil, which is a tangy seasoning that combines fluffy Murray River salt with exotic lemon myrtle, organic basil, orange and lemon peel. The Citrus Basil blend goes well with crab cakes, on the rim of a margarita or sprinkled on fresh fruit (try watermelon). The Beyond the Shaker website also includes recipes, application ideas and other information about salt for its visitors.

For more information or to purchase any of the aforementioned products, please go to the Beyond the Shaker website, www.beyondtheshaker.com.