Goin Local

New Michigan alliance touts state's restaurants, specialty crops, wine makers | West Michigan Business - - MLive.com

Well put :

"When the season runs bitter cold and the ground is frozen, we, as chefs, have to start looking towards our farmers to see what can be done," Voss blogged.

Root vegetables, hardy lettuces and a variety of greens could be grown in hothouses, he said. Winter dishes also can lean heavily on dried grains and legumes.

Snow is not the only hurdle for culinary tourism in Michigan.

"The economy's going to continue to be a challenge," Deloney said."

Congrats to Chef Ted

Ted's comments on being considered "Chef of the Year" by Chef Magazine

read his thoughts and reaction here :
Good deeds

Harvest @ blu

Thanks to all for a great evening Harvest @ blu (click on Harvest for the menu)

This was an experiment
Randy wanted to showcase what he does with what is available from our local suppliers, growers and harvesters.
We invited many of our top suppliers, and sorry to some had to cancel (although, from some comments, maybe not as sorry as they might be for missing this)

Promise : next year we'll do better, and be a bit more organized.

Big thanks to :

Black Star Farms, Bakers Green Acres, Halpins Land of Goshen, Zenner Farm, Pond Hill Farm, Mackinac Fish, Leelanau Coffee, Food for Thought, Friske Orchards, Still Point Farm, Earthy Delights, Werp Farms, Midema Produce, Will Bill’s Root Beer, Sanders Pork, Michigan Amish Butter, Charlie Wunsch & all the staff at Cherry Capital Foods.

Special Thanks to Dave Hovest for overseeing this whole affair!