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

13 Best Eats of 2013…

bWell I added a couple new restaurants to my “bucket list” in 2013 – but not as many as I wanted to. Yet, I seemed to fill myself with some amazing, mouth-watering, delicacies from some of my favorite eateries. Needless to say, I didn’t go hungry! Ironically, several salads made my list this year – and I’m not talking the boring iceberg or bagged salad varieties – but tasty, unique and flavorful treats!

With an anticipated move to the Traverse City area during the summer of 2014, I expect I’ll be finding some new places to be wined and dined – meaning my recap next year should be better than ever.

For now…here’s a quick trip down my culinary road from the past 12 months.

#1 Lamb Reuben – Reserve Wine & Food, Grand Rapids.

The first time I had this mouth-watering sandwich I fell in love (and somehow knew it would hold its own as #1 on this year’s list). Served on crusty rye bread, the brisket-style lamb with all its juicy flavor melded with the homemade sauerkraut and sweet dressing in the most delicious way. I remember the first bite sitting at the bar…and how each bite after was taking slowly and deliberately so I could savor each and every one. I raved about this sandwich from the onset – and encouraged others who were there for lunch to give it a try. I think I must have consumed 4-5 of these throughout the year (careful to not overdo it and detract from the awesomeness of the meal). I was back in GR just before Christmas and had to have just one more before the end of the year – just as incredible as that very first bite!

#2 Radish Salad – Salt of the Earth, Fennville

This became my go-to salad when visiting Salt throughout the summer months. I’ve always been a fan of radishes – but add chevre and a tart citrus dressing too it and I was hooked. Most people don’t think to do anything with radishes other than serve them raw – but roasting or even boiling them provides a totally different, mellowed flavor with still a hint of dense crunch. The added creaminess of the cheese made each bite a bit of heaven.

#3 Roasted Marrow – Roast, Detroit.

This delicacy has been recommended to me for a few years, but I hadn’t found it…until earlier this year. While walking through downtown Detroit following the kick off reception for the Pure Michigan Governor’s Conference on Tourism, I convinced my group of colleagues to stop off for an unforgettable dinner. The ever-adventurous eater, I quickly spotted the marrow on the menu and quickly requested two orders for the table. Turns out the rest of the group wasn’t as open-minded as I was – good thing the salty treat was pleasing to me because I think I ate about 10 crostini pieces with it slathered on top.

#4 Pork Belly Tacos – six.one.six at JW Marriott, Grand Rapids.

What’s not to love about pork belly wrapped in a tortilla? A long-time fan of fish tacos (which is also on the menu – and available for a mix-and-match with the pork belly taco), this is one of my favorite light lunches. Served with an avocado cream, cilantro and guajillo salsa, and a handful of tortilla chips they’re full of flavor and texture!

#5 Rabbit Loin, Rack, Liver, Bacon & Chards – Red Haven, Okemos.

With its ever-changing menu, this premier farm-to-table eatery just outside of Lansing pulled out all the stops when a group of 20 brewers showed up for an extensive dinner back in June. Basically, they delivered a couple plates of everything on the menu. With a nod toward rustic, I was excited to find rabbit, duck and lots of root vegetables and fresh produce in every appetizer, salad and entrée served up. Since the menu changes so frequently, don’t expect to find the same combination today that you had last year, last month or even last week. Just be open to trying it all…you won’t be disappointed.

#6 Gazelle Salad – Terra GR, Grand Rapids.

When I went to the grand re-opening of this Eastown eatery (formerly Trillium Haven) I was served up a variety of items from the new menu – and the one that sticks out in my mind (and the one I’ve craved from time to time since) is this salad with green lentils, faro, walnuts, seasonal greens and vegetables with a cumin vinaigrette.

#7 Stacked Heirloom Tomato Salad – Food Dance, Kalamazoo.

About one of my favorite summer treats is a good heirloom tomato salad – the more colors and sizes, the better. This bright dish also featured two other favs – black beans (from Michigan’s own Kirklin Farms) and avocados. A light tomato juice surrounded it all, making it juicy and full of flavor. This is a seasonal special of course, as Food Dance makes a solid practice of not serving vegetables out of season. Look for a variation of this mouth-watering dish next summer.

#8 Beet Salad – Palate, Milford.

Friends and colleagues have been raving about this new restaurant – and my only experience had been in the “Brewer Hospitality” area at the Michigan Summer Beer Festival (which was top notch, both in 2012 and 2013). So, when I found myself in this neighborhood in November – I had to stop by and check it out. Despite unpleasant memories as a child of mass-produced canned beets, in my adult life I’ve found them to be a flavorful, hearty, earthy treat – when prepared properly, as it was at Palate. The addition of goat cheese and multi-colored tomatoes in the mix was a bonus! Color, texture and flavors – all key elements in my fav dishes – all came into play in this dish.

#9 Pork Rillette – Soup Spoon Café, Lansing.

I’ve found a fondness for rillette – pork, lamb, duck – doesn’t matter the source, it’s the rich creaminess of the shredded meats blended with its own fats was delicious spread out on slices of crusty baguette. The combination of the cornichons, pickled onion and fig jam made for a great accompaniment for this delicious appetizer. Kudos to the restaurant also for its impressive Michigan craft beer selection!

#10 Roasted Root Flatbread Pizza – Stormcloud Brewing, Frankfort

One of Michigan’s newest craft breweries opened this past summer just blocks away from Lake Michigan. In addition to a variety of gourmet flavored popcorn (like garlic chipotle, coconut sriracha, lime and sea salt and bacon and chives – my fav) they’re noted for their gourmet flatbread pizzas. The Roasted Root is loaded with root vegetables – beets, turnips and parsnips, along with garlic herb oil, caramelized onions, roasted garlic, roasted garlic and goat cheese, drizzled with a horseradish sour cream. www.stormcloudbrewing.com

#11 Fish Tacos – Twisted Rooster, Grand Rapids

Always a go-to item on the menu, I first discovered and fell in love with fish tacos here. The pale ale battered fish is served up with fresh aromatic pico de gallo, white cheddar and sweet crispy noodle slaw, topped with a cilantro sour cream and a side of tortilla chips. An impressive list of Michigan beer and wine can also be found – and the Chateau Grand Traverse Riesling pairs well with this dish, in my opinion.

#12 Brussel Sprouts, Bacon & Triple Cream Brie – The Laundry, Fenton

Just about anything served up in a skillet is appealing to me – presentation aside. Something about the seasoned cast iron adds to the overall flavor of the dish, if you ask me. As brussel sprouts are my favorite veggie – and everything is better with bacon – this was an ideal choice off the menu. The triple cream brie was a big bonus, melting into all the crevices of the sprouts. I had been wanting to get to this eatery for some time, after seeing all the attention they give to Michigan beer. I’m looking forward to returning as there are dozens of other menu items I just can’t wait to try!

#13 Strawberry Martini – Four Roses, Plainwell.

You can’t have a best of list without dessert. I loved everything about this dish – from the presentation in the martini glass to my favorite fruit, topped with a delicious Grand Marnier whipped cream. One day, when I was at the restaurant for lunch AND dinner – I had this dessert twice (don’t judge me). Later in the season, blueberries found their way into the glass – which didn’t break my heart in the least. Can’t wait for summer to indulge in this semi-healthy dessert again!

I look forward to visiting even more restaurants in 2014 – and of course, your recommendations are always welcome!

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

Five Top Chefs Team Up for Harvest Dinner - Benefitting Fair Food Matters, Kalamazoo

Five of the region’s top chefs will team up on Sunday, August 25 (6-8pm) for a Harvest Dinner at Carlson’s Farm in Lawton – a culinary experience benefitting Kalamazoo’s Fair Food Matters. The unique farm-side dinner is being coordinated by Food Dance, West Michigan’s premier locally-focused eatery.

Exectutive Chef Robb Hammond – who has been with Food Dance for five years – has invited four of his colleagues to join him in this one-of-a-kind, on-the-farm five-course dinner, celebrating the best of the season’s offerings. These chefs include the James Beard nominated Chef Matthew Millar from Fennville; Chef Matthew Pietsch of Salt of the Earth in Fennville, Chef Matt Green of Reserve Wine & Food in Grand Rapids; and Chef Chad Miller of Soe Café in Sawyer.

Food Dance has been a long time supporter and promoter of Fair Food Matters and its various initiatives. Dinners such as this support programs that protect the stewardship of our land and strengthen our local economy by educating the next generation about food and where it comes from.

Fair Food Matters exists to improve access to healthy, local food by educating, connecting and empowering the Kalamazoo community. It’s programs include the Can-Do Kitchen (a licensed incubator kitchen facility), Common Ground (a collaborative program supporting community gardens throughout Kalamazoo County), Growing Matters Garden (a children’s educational gardening project), Douglass Farmers’ Market (featuring local producers on the north side of town) and Southwest Michigan Community Harvest Fest (celebrating local food, local farming and sustainable living with speakers, music and more).

The cost for the Harvest Dinner, including entertainment by local musicians Paul Hoffman and Joshua Davis, is $75 per person (plus tax/gratuity). Space is limited to 100 and reservations are required by calling 269-382-1888.

Other upcoming dinners in the 2013 Farm to Fork series include:

KIRKLIN FARMS … HEIRLOOM TOMATO DINNER
Thurs., Sept. 5 • 6-8pm
Celebrate tomato season with a five-course tomato dinner featuring Kirklin Farms. Seem a bit over the top? Not when you consider the flavors and versatility of thousands of varieties of tomatoes. You’ll never think of them as just plain ol’ sliced fruit again. $55 per person

COOKING CLASS - PRESERVING THE HARVEST
Wed., Sept. 18 • 6-8pm
Useful Kitchen Skills, not just recipes! Come learn how to preserve the flavors of the harvest for months to come. In this class you will learn techniques of preserving food with modern flavors. $65 per person

3-DAIRY DINNER
Thurs., Oct. 17 • 6-8pm
October is National Cheese Month. Celebrate with us at this special dinner featuring three local artisan cheese makers. Chef Robb will create four courses with Evergreen Lane Creamery, Zingerman’s Creamery and another creamery, TBA. $55 per person

To make reservations for any of the Food Dance dinners, classes or events, call 269-382-1888.

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

FOOD DANCE
401 E. Michigan Avenue
Kalamazoo MI 49007

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

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

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.

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

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

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

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

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

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

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

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

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

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

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

The 2013 schedule includes:

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

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

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

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

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

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

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

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

Promote Michigan’s Top 12 Eats of 2012

It’s no secret that I LOVE to eat! It’s my favorite pastime...and fortunately, it’s also my job! As I travel around Michigan throughout the year, I’m always taking mental notes and posting photos on my social media channels to chronicle my culinary adventures (if you are fan/friend/follower of mine, you are well aware of this fact).

People often ask me, what my favorite restaurant is…and that just doesn’t seem fair (like a parent singling out a favorite child). I love many restaurants…but often there are specific dishes that stand out in my mind, that I crave for days and weeks (or sometimes months) after I’ve had the pleasure of enjoying. Here is my recap of my Top 12 Eats of 2012…a little trip down foodie memory lane!

#1 Catfish BLT — Chef Brian Brown at the now defunct London Grill in Plainwell. So good I had it twice within one week, just before the restaurant closed after 20 years of service to the community. This delicious summer dish featured heirloom tomatoes grown by Chef Brian himself…serving as the “bread” in between which breaded pieces of catfish and homemade mayo were sandwiched, topped with strips of crispy bacon. I still have a picture of this dish on my phone, and eagerly show others (including other chefs) the picture as I relive the moment, whenever possible.

#2 Gnocchi — Chef Matt Millar at Reserve Wine & Food in Grand Rapids. Served in the summer with heirloom tomatoes and in the fall with smoked rabbit, both featured the lightest, fluffiest, tastiest gnocchi I have ever tasted. As I sit and write this, I’m contemplating a “tie” with the Pork Belly Hash (boasting a beautifully fried egg) which was a popular item early in the year on the winter menu. Full of color and flavor (as most of Chef Matt’s dishes are) it was simply delectable! Last year, Chef Millar’s pierogies (with leeks and chestnuts) rated as my #1 eat. Of note, Chef Millar was nominated for a James Beard Award in 2012.

#3 Chilean Sea Bass — Red Ginger in Traverse City. I guess I never really believed people when they said this is among the most wonderful fish dishes – until I had it over the summer. This tiny filet had perfect caramelization and the texture was much like lobster – meaty and flaky all at the same time. A bit pricy, even by my standards, it is definitely a “treat” to be savored.

#4 Lamb Ragu — Michael Symon’s Roast in Detroit. Funny, when I went back to pick up the picture of my Facebook, I noticed that even then I referenced this would make my list of best eats for the year. Ironically, it wasn’t the dinner I ordered – but thankfully one of my friends let me try a bite…and it was incredible – rich, flavorful and filling. I tried, unsuccessfully, to trade my entrée for this one – but I did get to have a few more bites before it disappeared from the dish.

#5 Vitello Carciofini — Chef Jeffery "Hoffa" Hoffman at Café Cortina in Farmington Hills. Not typically one to order veal, I enlisted the recommendation of owner Adrian Tonon during my first visit to this amazing Italian restaurant in suburban Detroit. Mouth watering and dressed with artichokes (one of my favorites) in a white wine cream sauce, it was a delicious way to end a hot summer evening – dining under the twinkling lights on the elegant patio.

#6 Kale Salad — Chef Christopher Madsen at six.one.six at the JW Marriott in Grand Rapids. So good, I had it every chance I could. Kale – a “super food” is super tasty as its cut coarsely in this salad, with juicy currants, crunchy pine nuts and freshly grated parmesan cheese atop.

#7 Goat Cheese & Crab Ravioli — Chef Robb Hammond at Food Dance in Kalamazoo. I’m working my way through this menu, and have lots of favorites, but I’m a sucker for ravioli – especially when it encompasses goat cheese and crab! These little pasta pockets were packed with flavor. I also loved the tiny edible flowers that decorated the top.

#8 Porchetta — Chef Steven Grostick at Toasted Oak in Novi. Into every life, a little pork must be served…and that is certainly the case at this award-winning restaurant. Thankful I took a guest with me on my first visit, so that we could order and sample more. From a fine selection of charcuterie to one of the most amazing cornbread muffins I’ve ever tasted, to this beautifully rolled porchetta, it was a long and delightful evening of wining and dining.

#9 Shrimp & Grits — Chef Justin Dalenburg at Tavern 109 in Williamsburg. Admittedly, I hadn’t had grits since I was a kid and I honestly wasn’t thrilled about this dish but took it as a recommendation from my server. Always trust your server! It was full of flavor, textures and colors – perfect for the cold, rainy day that it was.

#10 Whitefish Grenoble — Chef Tom Rose at Four Roses in Plainwell. A tradition in my hometown of Plainwell – started at the former Aries Café (where Chef Tom earned his wings), this amazingly delicious entrée is one of my absolute favorites and has been since the first time I had it way back in high school. A flaky whitefish filet, topped with lemons, capers and tomatoes, with a side of Jasmine rice and veggies. Always a treat!

#11 Tabbouleh — Chef Kristin Karam of K2 Edibles in Traverse City. I found my liking for the fresh, Middle Eastern salad while visiting Jordan in 2005. Luckily, I’ve found a local source that is more than happy to supply me when a craving hits. A private chef and caterer, Kristin is a regular at Left Foot Charley Winery and also sells pre-packaged Lebanese foods at the Underground Cheesecake Company, both located in The Village at Grand Traverse Commons.

#12 Wood Fired Toasted S’more — Chef Matthew Pietsch at Salt of the Earth in Fennville. With a restaurant widely renowned for its local produce and fabulous pork products, I expect you think it’s strange that I single them out for a dessert. But if you’ve ever had this monster s’more, you’ll know why it made the list. Big enough for a table of four, it’s baked in the wood-fired oven and boasts a decadent cake filled with chocolate and topped with a heap of marshmallow. Other online reviews call it “out of this world” and “masterpiece” and all are true. Definitely a fitting way to end an evening (and this list).

I look forward to visiting even more restaurants in 2013 – including some close to home and those spread out around the state of Michigan. Your recommendations are welcome!

Bon Appetit!

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.

Salt of the Earth Concludes Michigan Series with Wyncroft Wines Summer Solstice Dinner

Salt of the Earth – Fennville’s rustic American eatery – will conclude its 2012 Michigan Beer & Wine Series on the longest day of the year Wednesday, June 20 with a “Summer Solstice Wine Dinner” featuring James Lester’s Wyncroft Wines. Guest Chef Jeffrey Johnston of Copper Rock Steakhouse inside New Buffalo’s Four Winds Casino will join Chef Matthew Pietsch for this exclusive culinary affair.

“Chef Matt’s motto of ‘cooking in the moment’ will be in full force as we welcome Chef Jeffrey to our first ever summer wine event,” says SotE proprietor Mark Schrock. “Fresh seasonal ingredients in dishes with French influences, paired with Jim’s amazing Bordeaux style wines will make for a summer evening to remember.”

The five-course dinner starts at 7:09pm. Space is limited to 36 guests, at a cost of $85 per person (plus tax/gratuity). For reservations: 269-561-SALT (7258).

The Summer Solstice Wyncroft Wine Dinner menu includes:

First Course – 2011 Avonlea Dry Riesling
radish – garlic cream – prosciutto - watercress

Second Course – 2007 Chardonnay
crispy chicken liver – trumpet royal mushroom

Third Course – 2010 Pinot Noir
Gunthorp farms duck breast – Parisian gnocchi

Fourth Course – 2010 Shou
lamb – flageolet beans – lamb demi glace – mint

Fifth Course- December Late Harvest
fresh berries – rhubarb – pate brisee

ABOUT THE PLAYERS:

Wyncroft Wine makes artisanal, super-premium quality wines from estate-grown grapes in the Lake Michigan Shore appellation. These single-vineyard bottlings contain the finest grape varieties that thrive in our Michigan soil and microclimate, emphasizing those that consistently allow us to craft wines that meet our standard of quality.

Salt of the Earth is 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, sourced locally whenever possible. You’ll also find a bar stocked with an impressive selection of Michigan wines, craft beers, and spirit, alongside other domestic and international selections. Artisan bread is baked in house and served with dinner, and is available for purchase at the restaurant and several local retail outlets. Salt of the Earth is also a popular venue for local and regional musical artists, with live house concerts held weekly. Summer Hours: open for dinner every evening at 5pm.


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

Official FB Event

Jolly Pumpkin & North Peak Beers and Mission Table Chef Paul Olson Featured at Salt of the Earth March 14 "Earth Mission" Dinner

It’s a match made in culinary heaven – as Salt of the Earth Chef Matthew Pietsch teams up with Chef Paul Olson of Mission Table restaurant on Old Mission Peninsula, Traverse City, for the third dinner in the Michigan Beer & Wine Series.

“We are proud and excited to get these kindred spirits collaborating in the SotE kitchen,” says owner Mark Schrock. “Mission Table and SotE share core values of presenting the best of fresh and local ingredients. Paired with the best of Jolly Pumpkin and North Peak beers, this dinner is going to be out of this world.”

This six-course dinner will be held on Wednesday, March 12 at 7pm. The cost is $50 per person, plus tax & gratuity. Space is limited and reservations are required by calling 269-561-SALT (7258).

“The joy of putting this food together lies in our ability to cook together and cook in the moment,” says Chef Matt, who opens up his kitchen each month to host a guest chef for this popular Michigan series.

“People feed themselves in this country, but often overlook that eating is most enjoyed as an event,” says Chef Paul, who along with Charles Psenka, Chief Liaison for Northern United Brewing Company (the parent company for Jolly Pumpkin Artisan Ales and North Peak Brewing Company) will be making the trek downstate to share their culinary expertise.

The “Earth Mission” menu includes:

First Course
Pretzel - Mustard - Watercress - Honey - Sea Salt paired with North Peak Vicious

Second Course
Roasted Prawn - Fresh Sausage - Fresh Yeast Dough - Haloumi paired with Jolly Pumpkin Oro de Calabaza

Third Course
Aged House Made Smoked Ham - Gruyere - Dijon - Poppy Seed paired with North Peak Siren Amber Ale

Fourth Course
Raviola - Local Cheese - Egg Yolk - Pancetta paired with Jolly Pumpkin Fuego

Fifth Course
Leg of Lamb - Anson Mills Polenta - Stewed Fruit paired with Jolly Pumpkin La Roja

Sixth Course
Cherry - Batter - Milk Chocolate - Dark Chocolate - Black Pepper paired with North Peak Darkangel

ABOUT THE PLAYERS:
North Peak & Jolly Pumpkin: Northern United Brewing Co. encompasses the North Peak, Grizzly Peak and Jolly Pumpkin Artisan Ales craft beer brands, as well as the Civilized line of spirits. NUBC’s philosophy focuses on a dedication to conservation, inspiration and locally sustainable practices. All of the beers and spirits under these brands are produced at either the new 5600-square-foot facility on Old Mission Peninsula adjacent to Mission Table (former Bowers Harbor Inn) restaurant or at the original Jolly Pumpkin facility in Dexter. North Peak beers are born out of Northern lore and are brewed on the Old Mission Peninsula, incorporating locally-grown hops. Jolly Pumpkin focuses on traditional rustic country-style beers brought to life through labor and love, brewed in the traditions of old world craftsmanship. www.northpeak.net www.jollypumpkin.com

Chef Paul Olson – Mission Table Restaurant: From culinary direction, food preparation and sourcing to architectural design, hours, and staffing, Chef Paul is the guiding light. Shaping all his decisions is a mission to have the shortest distance between the food source and the table, which means he will always use local ingredients first. He brings along his philosophy of fresh flavors, local ingredients and superbly executed dishes to Mission Table & Tasting Room and Jolly Pumpkin Restaurant, Microbrewery & Distillery. A Michigan native and graduate of both Michigan State University and the Culinary Institute of America in Hyde Park, NY, Chef Paul honed his skills under the tutelage of Chef Fredreric Perrier at La Cite, La Boheme and Café Luxembourg in Manhattan, where he discovered a passion for classic bistro cuisine. He served as executive chef at Luna in Mount Kisco, NY, a position that resulted in a partnership that allowed him to open five restaurants. Chef Paul has crafted dishes for such notable events as A Tribute to Billy Joel in 1990, the James Beard Foundation Dinner in 1991, and the Aspen Food & Wine Classic in 1995. www.missiontable.net

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 about the SotE Michigan Series:

“ 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 April 18
“West Mi WOMP Wine Dinner”
Seven Old Mission wineries, seven courses!
$65 per person, plus tax & gratuity

Wednesday May 16
“Founders Brew and ‘Cue Beer Dinner”
$50 per person, plus tax & gratuity

Wednesday June 20
“Wyncroft Summer Wine Dinner”
$85 per person, plus tax & gratuity

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

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

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

Salt of the Earth Celebrates Excellent 1st Year

It has been just over a year since Salt of the Earth – a rustic American eatery -- started serving its unique and locally-flavored cuisine in downtown Fennville. And what a year it’s been! Tucked away in the heart of Southwest Michigan’s growing agricultural region, Salt of the Earth has quickly gained a reputation as one of the hottest restaurants in the region.

“We’ve seen a very large number of guests this summer,” says Mark Schrock, co-owner of Salt of the Earth. “Our sales projections for June and July were each exceeded by almost 40 percent. About half of that summer business is attributed to the tourists – many from the Chicago area who have vacation homes in the area or others who may be staying at the area bed-and-breakfasts in tourist towns who make the drive to dine with us.” He adds, ‘We also have a very strong local following.”

The average diner at Salt of the Earth travels about 25 miles for the experience, with Grand Rapids and Kalamazoo residents making up about 15% of the business. Groups range from two to 20, with an increasing number of large groups coming in for special events and family gatherings.

Under the direction of Executive Chef Matthew Pietsch (protégé of ‘Iron Chef’ Michael Symon) and Chef de Cuisine Jesse Hahn, Salt of the Earth delivers a seasonal menu of house-made entrees, shared plates, wood-fired oven pizzas, pastas, sandwiches and creative desserts – using fresh ingredients, sourced locally whenever possible.

The bakery café features pastries, artisan breads, coffee and espresso drinks, lunch offerings and free wi-fi for their guests. The bar is stocked with all the standards, as well as an impressive selection of Michigan wines, craft beers and spirits.

A widely popular “Michigan Wine & Beer Dinner Series” was held during the winter months, giving locals and regulars a family-style culinary experience like no other. In all, four Michigan wineries and four Michigan breweries were featured which helped bring in many guests to the restaurant for the first, but likely not the last, time. The series will be held again this winter, January through April.

“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.”

Featuring an attractive warm and homey décor, paired with a chic and modern menu, Salt of the Earth is also a popular venue for local and regional musical artists, with live music every Friday evening. House concerts are held on selected Sunday evenings as well.

“Special events like the first annual Fennville Art Jam and our summer concert series “Tuesday’s in the Park” help to draw people to the area and through our doors,” Schrock says. “We also see visitors who have been to nearby Fenn Valley Winery and Crane Orchards, who are looking to add our culinary experience to their visit. Families visiting the Children’s Museum of Fennville are also finding us and enjoying our kid’s menu”

Salt of the Earth is open year-round, currently seven days a week – from 7am to 9pm, Sunday thru Thursday and 7am to 11pm, Friday and Saturday. Hours may be seasonally adjusted. The restaurant is located at 114 E. Main Street in downtown Fennville, just 10 miles from Saugatuck, 50 miles from Grand Rapids and 140 miles from Chicago.

Salt of the Earth114 East Main Street
Fennville MI 49408
269.561.SALT (7258)
info@saltoftheearthfennville.com
www.saltoftheearthfennville.com
www.facebook.com/saltoftheearthfennville