Tuesday, February 9, 2010 (continued)

OTR Destination: GR Part 2 of 3. The Leonard at Logan House; The Wealthy Theatre; The Winchester

I had some errands to run and with my check-in time not until 3PM, I had time to cross off some overdue tasks that have been nagging me. I’m not a shopper. In fact, I avoid shopping, for almost everything except groceries, like the plague. I left the downtown area and ventured over to 28th street: The Mall and Mall adjacent big box shopping district. With most people taking a snow day, my shopping venture was completed relatively quick; leaving me with time for lunch.

On the perimeter of the mall, I caught a Michigan-owned restaurant that caught my interest. That was the last moment I was excited about the eatery. Bad food, a confusing atmosphere with moments of conflict, and poor service; I can see why Grand Rapidians have banished this establishment to the mall area. I make it a policy to not reveal these places by name but when comparing notes with locals, they noted that I should have consulted them first; a mild blemish on an otherwise great day.

Back in the car, I headed to the official night sleep of the Made in Michigan Movement for this trip: The Leonard at Logan House (440 Logan Street, Grand Rapids, MI 49503) in the Heritage Hill district. Heritage Hill is a web of diversity in architecture, economics and lifestyle though united in thought that Heritage Hill is collectively “home.” It straddles old and new and rings of classical with contemporary. It’s conservative with stringent rules regarding maintenance and upkeep to carefully preserve its appeal yet progressive with the willingness of a community to work together to create a genuine quality of life.

I choose to stay at bed and breakfasts versus hotels. The prices are virtually comparable but a stay at a bed and breakfast supports a local business owner. Further, I feel my accommodations and service levels are substantially better because you typically deal with the owner directly. For me, supporting and buying local is a commitment that goes well beyond the grocery store.

The Leonard at Logan House is a relative new comer to the bed and breakfast circuit in West Michigan. This fully renovated, 7,000+ square foot English style charmer was built in 1914 in the home-stretch of the Edwardian architectural era leaning more towards the Arts & Crafts style. You’ll note the extensive flat stucco exterior in its simplicity and large sloping roof. It’s a clean look with the emphasis on the craftsmanship; ceilings are high and rooms are spacious. Before you become impressed with my explanation, I admit, I had to read up on this to better understand it; that and I watch a lot of This Old House on PBS. It truly is a classic with kudos going to the management group for capturing the purity of what needed to be retained without making it a museum. It’s not a total throwback though. The kitchen is a modern masterpiece with top-of-the-line appliances and enough roominess to entertain (which is relatively frequent here.) In fact, entertaining and self use of the kitchen is encouraged. The Leonard at Logan House is very conscientious of their guests and truly insists on making your stay more like home; make a fire, have coffee whenever and yes, sit on the furniture. Further, it is also one of the few bed and breakfasts that encourage bringing the family to stay. There is a charming, private, two-bedroom wing dedicated for this purpose. Our hosts noted that the walls are so thick, you typically cannot hear others in the house; a feature with functionality. You’ll note, I’m referring to snoring, talking, and television usage (please remove your minds from the gutter.)

With seven bedrooms on the second floor to choose from, I elected to stay in The Princess Cecille room. This is the second largest bedroom in the home and was indeed spacious; it was bigger than my first condo. I find a soft yellow interior soothing so for me this was a no-brainer. Each room has a private full bath; a shower and an oversized relaxation tub in this room was a plus. It should also be noted that each room is connected by thick doors if you ever choose to turn your stay into adjoining suites. This was a typical feature of the time period to allow family members in various stages of undress an opportunity to move throughout the home without being dubbed "indecent". It also allowed maids and servants to move about without being detected.

After a hot shower, it was time to get dressed. I was headed to The Wealthy Theater (1130 Wealthy Street SE. Grand Rapids, MI 49506) to take part in a panel discussion with other Michigan business owners who also promote Michigan. The Wealthy Theater is a multi-purpose venue. They host everything from church groups, live music, small-stage theater, and show movie classics on the big screen. The original Batman movie, with Adam West, was playing after our event.

The theme of the panel discussion was "Touting Michigan" and was hosted by Rapid Growth MediaRapid Growth Media and moderated by Jennifer Pascua of WZZM. Rapid Growth Media invited us for the purpose of sharing what the Made in Michigan Movement does to accomplish our mission. I enjoyed meeting my peers; some I’ve had the pleasure of meeting before and with the others, I kindled a new relationship. The underlying theme here was that it is people, not politicians, who are making the greatest change in our state. The theater had a couple hundred guests who also contributed to the discussion with their questions and comments. Meeting people from Facebook and Twitter is really enjoyable while listening to the public is one of the best parts of this entire experience. People are generally honest and willing to speak their mind. I find it refreshing and inspiring.

The Winchester (648 Wealthy Street SE, Grand Rapids, MI 49053.) I enjoyed a glass of Traverse area Riesling. The menu is incredibly original and playful with many accents and ingredients supplied by local farms and suppliers such as Farm Country Cheese House, Sobie Meats, and Mud Lake Farm. I thoroughly enjoy Michigan establishments that strongly support other Michigan businesses. I must note that portions were generous while prices were very moderate and worth every penny. I ordered the Tavern Burger which consists of locally grown beef, local cheddar and an onion stack on French bread. I took my time with this gem and enjoyed every bite. The homemade potato chips were a pleasant compliment and the pickle cool and crisp. The Winchester has been officially added to my Michigan Gastronomic Top 10 for best burger.

I adjourned to my quarters at The Leonard as I had notes to prepare from this enjoyable evening and an early interview on Wood Radio the next day. The co-owner and innkeeper on duty, Paul DeVos, had a fire going in the main parlor’s fireplace. I bid him a good night and looked forward to my interview with him in the morning.

Part 3 of 3 is the next and final installment in this Grand Rapids series. Follow this to read closing notes on The Leonard at Logan House, The Green Well Gastro Pub and Crunchy’s.

Tuesday, February 9, 2010

OTR Destination: GR Part 1 of 3. Downtown GR; GR Art Museum and Lots of Coffee.

It was time to reach out beyond SE Michigan again. We had just launched the official press release for The Michigan Experience and it was time to spread the good news. In addition, we had been invited by Rapid Growth Media to partake in a panel discussion in Grand Rapids. This is one of six trips I have scheduled out to West Michigan in 2010. I kissed my wife and son, packed the night before, and hit the road at 4:30AM. We were expecting serious snowfall across the entire state. When it was all said and done, Grand Rapids was hit with 10-12 inches; a decent drop by most standards.

The early departure was great. The roads were still dry and traffic virtually absent. I held out on my morning coffee and figured a stop in Okemos for a café au lait at the Biggby on Okemos Road would do me right. However, after getting heavily involved in The Big Lebowski soundtrack, I over shot the exit and didn’t get my coffee until the next Biggby in Portland, MI. (1462 E. Grand River Portland, MI 48875) This Biggby was different, in that it was in-store counter versus the independent, free-standing store. However, consistent throughout the franchise, servers were attentive and friendly (even that early in the morning.) By my official count, this was the 21st individual Biggby I have enjoyed a quality cup of joe. On this particular day, coffee was the fuel of choice.

The snow started to really fall as I approached US-131. As I pulled on to Ottawa, just minutes later, the traffic report from WOOD Radio noted 21 accidents around the greater Grand Rapids area. However, I was in downtown Grand Rapids with a company credit card and time to spare.

My first stop of the morning was at San Chez Café. (38 W Fulton St, Grand Rapids, MI 49503) I noted my satisfaction of San Chez Cafe in a previous On the Road segment but I like to revisit a place and give it my “fluke test.” San Chez Café is anything but a fluke but rather it defines consistency, originality, value, commitment and quality. Some places do breakfast; San Chez Café does breakfast right. It was early and the place was nearly empty; the whole downtown area was nearly empty. People were stuck on the expressway or staying home for school cancellations. No worry though as a pillar of my “fluke test” tries a restaurant and its service when the customer volume is low. Good and bad service cost exactly the same price. More places than not are guilty of poor service when they have a chance to shine. Clearly, the employees at San Chez Café get it.

My server was a young man named Derek. Friendly and knowledgeable, I left my order up to him with the stipulation that neither pancakes, French toast or the Bloody Mary Hash could be served. The first two I just don’t care for and the latter is phenomenal; I just ordered it the last time I was there. Upon finishing my second cup of coffee of the day, Derek brought me the Berry Breakfast Risotto and the Breakfast Wrap. The Risotto is a happy play on rice pudding with a fresh berry medley and whipped crème. I could easily see how someone could order this every time. I enjoyed the complimenting tastes and textures but the magic for me was the Breakfast Wrap. This was trio of spicy black bean cakes, chicken, and bacon with perfectly scrambled eggs and cheese all rolled neatly in a lavash flat bread. The harissa sour cream offered a spicy yet cool addition to the flavor free-for-all happening here. Two people of average appetite could easily enjoy this. Great food, great prices and great service.

The day was young and I had, what seemed like, an entire downtown to myself. I decided to walk for awhile and enjoy what normally, weather permitting, would be a bustling center of commerce. I, at the encouragement of my wife, am always looking for ways to become culturally enriched. It was a brisk walk to the Grand Rapids Art Museum (10 Monroe Center, Grand Rapids, MI 49503) where I entered from the snow swept sidewalks. The museum just opened and, like a VIP, I had the entire place to myself. It was quiet and peaceful; a place for me to wind down from the road, stay out of the elements and generally just relax. I enjoy art museums, although without my wife’s knowledge and careful explanations, I must admit that I’m often lost, particularly, when it comes to contemporary art. I do enjoy the tranquility of the environment and admire the talent of the artists’ hands. The works included known American contemporary artists Mathias Alten, Childe Hasam and Andy Warhol. My favorites were the Robert Henri piece Portrait of Gertrude Kaska and the Gordon Parks photograph American Gothic. The museum also offers works from Picasso and Dali while dedicating a section to West Michigan artists. Something to note: Ran Ortner’s Open Water no. 24 is on display. Ortner took 1st Place in the 2009 Artprize competition. Finally, I took time to look at the extensive Calder art and jewelry on display. The jewelry included hand forged items of brass, silver and gold and ranging from necklaces, bracelets and earrings.

The thirst for beverage drove me across the street from the museum to Madcap Coffee Company (98 Monroe Center NW, Grand Rapids, MI 49503) in the coffee district (there are five coffee shops that I counted.) Derek, the server from San Chez Café, noted that San Chez Café carries this local roast on special occasions and is worth the visit. Madcap is simple in layout as a retail store. There are tables, chairs, a service area, and a vent pipe running up through the floor and ceiling; no log cabin accents, no gimmicks and no mermaids; just great coffee and a clean place to enjoy it. The vent pipe that I mentioned leads to the roaster in the basement.

Photo courtesy of rapidgrowthmedia.com

Madcap is a fine blend of capitalism and compassion. While they are a for-profit company, they take an integrity-based approach to their industry long noted for its predator-prey relationship with third-world coffee growers. They have direct relationships with the coffee growers cutting out the middlemen in the distribution system. This allows the farmer to earn a sustainable wage without necessarily driving the retail price through the roof. This practice epitomizes the “fair-trade” concept. I enjoyed a cup of Chapadao de Ferro from Brazil based on the recommendation of the earthy manager Ryan; a true gentlemen and faithful student of the coffee arts. I’ll spare you my barista-style notes as I don’t pretend to know much about acidity, earth elements, or fire. I do know a great cup of coffee when I have one though and Madcap delivers the goods at a truly reasonable price. Where do coffee aficionados go for coffee in West Michigan? They come here. Calling this cup gourmet unfairly puts it in a box. It’s simply a premium product.

I still had one final stop to make in downtown Grand Rapids. A loyal friend and follower of the Made in Michigan Movement on Twitter (@BiggbyDwtnGR,) routinely asks me to stop by when I’m in town. Steve is the owner of the Biggby (146 Monroe Center NW, Grand Rapids, MI 49503) in the central downtown area. Coincidentally, I visited one of Steve’s other stores (Portland) earlier in the day without knowing. Having to pass on a fifth cup of coffee, I opted for some freshly-brewed ice-tea and some quality conversation with the lovely woman who was working the store as well as a couple dedicated customers. They were kind enough to shed light on West Michigan culture for me. We discussed differences within the culture and West Michigan heritage. Further, we discussed the differences between West Michigan and Southeast Michigan and how the two economies can better work together. The ideas were insightful and laced with optimism. We all agreed that Michigan’s greatest resource is her people, regardless of geography. BTW, if you’re keeping score, this was the 22nd Biggby I have visited.

Part 2 of 3 is the next installment in this Grand Rapids series. Follow this to read my take on The Leonard at Logan House, The Wealthy Theater, and The Winchester.

Thursday, August 27, 2009

OTR Destination: GR Part IV. Festival and The Cottage

Sunday morning came all too quickly but we still had one item on the agenda. However, that matter wasn’t until 11:00AM. We decided an early departure from Peaches would give us a little time to walk around the still sleepy downtown area and pick a few places for our next visit.

In love with the free street parking on Sundays, we were able to secure a spot right in front of HopCat, a well respected bar and microbrewery that came highly touted by our host Jane and our many readers. Great because that’s where our 11 o’clock was. However, we were a shade early and ready for a stroll. The clean, downtown area has several renovation projects underway which tell me that forward thinking and visions for the future are at work as the classic parts of town look to reinvent themselves with eateries, boutiques, and places to relax. I think that GR should consider changing its motto to Conservative Yet Cool.

We came upon San Chez Bistro, where we had a magnificent experience two days prior. We reminisce for a moment and see the connected San Chez Café is open and abuzz. I would do tapas at 9:45 in the morning. I’m already hooked as I figure that if the quality is remotely close to the Bistro’s then our day is off to a fine start.

We are once again greeted with promptness and politeness. Similar to the bistro, the colors are vibrant and alive; plenty of orange, blue, and purple. The walls alone seem to greet you with their happiness. Our server and her young trainee were speedy though never pushy. I rate these qualities very high in a café and they ring consistent with the San Chez family. A venture I had just a week prior offered me a waitress who smelled like an ashtray and was seemingly allergic to a coffee refill. San Chez clearly has a high standard for their business. People of GR, please be grateful for this duo of downtown gems.

The menu has relatively classic breakfast fare but with the San Chez signature touches to them. There is ingenuity as well with dishes like the Feijoada Chili Skillet, Breakfast Nachos, and a Stuffed Pablano Pepper. Lynn is a gal of the classics and orders the Traditional Breakfast while I throw caution to the wind and tell our servers to order for me; fingers crossed it wasn’t French Toast. When you gamble, you just never know. The order was underway and I’m taking it all in with an enormous cup of delicious, fresh and hot cup of joe. The skillet dishes all appear to be popular with the morning crowd. Our kind server noted that the ingredients are mostly local and of the highest quality. With that in mind, you would assume the prices would be lofty but truly the prices are incredible and no more than a Bob Evans or a Dennys. Dishes ranged from $2.25 to $8.95 and portions generous.

Our food arrives and Lynn’s plate is as she specifically ordered it. The bacon is meaty and cooked right. The toast appears homemade or at least local which is accompanied with a homemade preserve. It was good. Our servers tested my bravery and brought me a house specialty known as Bloody Mary Hash. This is skirt steak marinated in a house Bloody Mary recipe with peppers, potatoes, and onions in a mojo sauce. Two fluffy, scrambled eggs were off to the side and the toast was perfect. The youthful duet was kind enough to add a side of the mojo sauce which I quickly topped my potatoes with. It was more than plenty which guaranteed to hold me well through lunch. San Chez has delivered once again.

Lynn and I cap the hearty breakfast off with the second half of our stroll to prevent getting “food-logged.” It’s nice to see a revival in classic parts of a town. The fusion of vintage and modern is a way to hold on to the past and move forward at the same time. It really works.

Right at eleven bells we arrive at HopCat for the GR launch party for Randy’s Granola. I feel like a friend as I was able to attend their Detroit launch as well. This time it’s business. HopCat is very much like the aforementioned classic and cool. It’s classy with wooden décor, arches, and high ceilings. It’s really nice; like a church for beer. They typically have four of their own beers on tap, 30+ North American varieties, 5 Belgian, and another 20 Michigan based brews. In bottles they boast well over 100 local and world flavors. Yeah, there’s a full wine and liquor selection to boot. Note to self: you still have to drive home and it’s only 11AM—I must behave myself.

In the front on the stage, an all female folksy/bluegrass troupe starts in with I’ll Fly Away. Let me break for a moment and say that the God must really watch over me. It’s Sunday morning, I’m in a bar (a really good bar) that reminds me of a church with its architecture, and I still found time to work in an old Southern worship favorite. Folks, hate the sin, not the sinner. I digress. The band is called Nobody’s Darlin’ and they are a finely tuned with an “old-timey” sound. Think the Carter Sisters meets O’ Brother Where Art Thou. The sound is honest, up-beat and wholesome.

We finally are able to grab a few minutes of time with the two people behind Randy’s Granola. Meet Randy TenBrink and Suzanne Vier. Friends turned business partners. Randy and Suzanne met at the HopCat one day to discuss the idea of taking Randy’s famous granola recipe and putting on the big stage. From there, Suzanne moved backed from New York City to partner and launch a real Michigan-made product. It was a no-looking-back deal. In a kitchen in Hart, MI, these two make Randy’s Granola by hand with 90% of the ingredients coming from Michigan. Few companies can boast this honor. Randy’s Granola is offered in two choices: Original and Lotsa Chocolate. Lynn and I are split, I like the Original and she is all about the Lotsa Chocolate. Randy touts the many ways his recipe can be enjoyed citing its versatility goes well beyond breakfast and personal preferences. It is gluten free, vegan, protein and fiber rich, while having zero cholesterol and absent of high fructose corn syrup. Truly a product line where there is something for everyone. The launch party at HopCat was intended to pair the Granola with appropriate beers. Our interview flies by but in a few minutes, I have understood the dedication, teamwork and vision these two have for this delicious, healthy Made in Michigan snack.

Our weekend is at a close and the two hour trip home begins. While we only scratched the surface of a town that offers much more, Lynn and I already begin to plan our return trip. We have met new friends and had new experiences. What makes Grand Rapids so great? Its personable people that welcome you in. Thank you Grand Rapids.

Posted by Neil Yaremchuk

Saturday, June 13, 2009

OTR Destination: GR Part V. Six.One.Six and Zellars

Our stop for Saturday’s dinner was at Six.One.Six located in the new J.W. Marriott. This experience was introduced to us by a Made in Michigan Movement member, Joel Wabeke. Joel is also the Sous Chef at Six.One.Six. At first, I had my reservations about eating at a hotel restaurant. You know how hotel restaurants are. They’re overpriced and lack any sort of originality and quality. Lastly, they’re all chain restaurants and owned by out-of-state interests. Six.One.Six is owned under the Amway umbrella which makes it a Michigan company. It does however operate in accordance with Marriott guidelines. Joel challenged my generalization and invited us to experience for ourselves something fresh and unique. Our visit to Six.One.Six has changed my perception of hotel dining.

Upon entering Six.One.Six, you’ll note a minimalist quality to the place. Sleek, clean lines without clutter and an openness to the entire dining area. Sort of, a less is more philosophy which means the focus here is on the food. To the left is a lounge area with couches and tables for drinks that are bright from the natural light let in from the large windows which offer a view of the river. Beyond the windows is a clean al fresco area for outside dining. Everyone looks comfortable and happy. Ahead is a cook quietly making appetizers in an open area while to the right is a darker, more tranquil area set away from crowd in the lounge. It's soothing really and the sounds from the lounge are barely heard.

We are greeted by manager Michelle Bayink. She has a wonderful smile and personable quality about her. Restaurant owners please take note of the importance of the first impression offered here by the front house. Michelle welcomes us and our hostess takes us to our table. She would return later for a follow up. Our server is Lindsay who gets us started with the drink order. I felt a Riesling from Brys Estate in Traverse City would be in order and consistent in my mission.

Chef Joel comes out to greet us and to explain a few things about Six.One.Six. He briefly reviewed the menu and noted how the restaurant utilizes local food product and commits to buying the best local food available. They get their meat from Sobies Meats, cheese often comes from Dancing Goat Creamery and other assorted dairies, grains and produce from local farms. Further, when the accessibility of Michigan products are not widely available they still look local to Illinois and Ohio. By doing so, Six.One.Six also keeps their carbon footprint to a minimum as well. Finally, he noted a frugality in the kitchen, which he jokingly attributes to his Dutch heritage. This allows the kitchen to purchase quality goods at the higher end because virtually nothing is wasted. This is clearly reflected in the menu.

The menu offers items in three sizes: Petite, Intermediate, and Nourishing with about six or seven offerings in each category and each demonstrating a range of top-shelf ingredients such as endive, Chinese five spice, arugula, saffron, and even fiddleheads which are the young unfurled fronds of a young fern. The menu isn’t limited, it’s focused. In summation, it’s a candy store for foodies. Chef Joel starts us off with the petite dish: Five Spice Smoked Sausage accompanied by an amuse-bouche of smoked rabbit sausage. Both made in-house, highlighting culinary skill, assuring the lack of kitchen waste and maximum yield of high-end offerings. The Five Spice Smoked Sausage is both simple and smart. It’s a clever play on English bangers and mash as it is served with green garlic, leeks, red onion over thin-sliced new potato with an Asian twist. The smoked rabbit sausage was equally delicious.

During this time, we are also greeted by Executive Chef Andrew Voss who spoke very highly of Chef Joel. I applaud him on his menu and for supporting local. He invites us to the garden after our meal for a quick tour. Yes, they have a garden on the premises with the goal of growing a sustainable amount of heirloom varieties of herbs vegetables. Now that’s local flavor. Michelle takes a moment to catch up with us as well. The staff is not bothersome in the slightest. After all, we came to talk to them and fully understand the Six.One.Six experience.

The meal continued. I ordered a Charred Asparagus Salad and Lynn ordered the Flank Steak Flatbread. The asparagus is of the blue and green variety and grown locally. It’s prepared in a brown butter, golden raisin, shallots and beemster, a Dutch recipe cheese and cooked to perfection without over thought. Lynn’s flatbread was huge for an Intermediate dish as it also served as her entree. It was a homemade flatbread cooked in a fired-oven with flank steak, bleu cheese, arugula, horseradish creme and fried onions. It’s virtually a steak dinner on flatbread. In continuing with my all local theme, I ordered the Dancing Goat Creamery Agnolotti. The Agnolotti is like ravioli but more like little stuffed pillows of soft goat cheese. It’s served with a wild leek and Parmesan broth, fiddleheads, carrot, fennel pollen, and beemster. It really is a delicate balance between heavy and light, but I must confess, I’m full. Lynn opted to try the Warm Chocolate Praline Lava Cake with homemade vanilla gelato. This was top-notch as the cake was just rich enough, without being too sweet and you could actually see the vanilla bean specks in the gelato. Also, to finish your meal, world-class ONO teas, from Novi, are available on the menu as a substitute for coffee.

We finish the meal and adjourn to the outside garden with Chef Andrew and Chef Joel. I listen as they talk about culinary philosophy and the importance of buying and supporting local which both chefs are strong supporters of. They begin to talk about “farm banquets.” These are organized meals prepared at regional farms which use only local foods. It falls in line with the Slow-Foods movement. Further, they noted that they have the capability of hosting, and have done so in the past, a similar meal on-site at the restaurant, given the appropriate amount of lead time. We wrap up the conversation knowing we have solidified new friendships and are warmly welcomed back in the future. This was another extraordinary experience in Grand Rapids.

Just outside of the hotel, across the street, is a convenience store called Zellars Party Store. We were contacted by Terri Smith, through our website, who found us in a Google search. After a couple of swapped emails and a firm itinerary, we scheduled a time to meet up with her after dinner at Six.One.Six. Terri took us on the quick tour of the store which is standard in most respects. It offers basic goods that you expect you might need in a pinch: beer, wine, liquor, snacks, ice cream, milk and that one thing you always forget about that is necessary to the completion of a food project like eggs and sugar. For a small store they carried over 30 Michigan-made items. The unique part of the story is that Terri created a Made in Michigan sticker for those products. This was before we ever met. Further, since they are in the hotel district, she often encourages people to try local products first such as Uncle Ray’s chips, Hudsonville ice-cream, Bareman’s dairy products, Absopure water, and assorted Michigan based beer and wine such as Founders and Chateau Grand Traverse. I give her a roll of stickers provided by the Michigan Tape Inc., in Plymouth, so she does not have to make them on her home computer. It is people like Terri who are going to part of the Movement that will help raise awareness and turn our economy around.

Thank you to Michelle Bayink, our server Lindsay, Sous Chef Joel Wabeke, and Executive Chef Andrew Voss at Six.One.Six for an incredible dining experience. Also, a special thank you to Terri Smith and the staff at Zellars for raising awareness and supporting local first.

Come back tomorrow for Part VI of VI in our blog series from our On the Road series covering our recent trip to Grand Rapids. Tomorrow’s blog will feature San Chez Café and Randy’s Granola.

Posted by Neil Yaremchuk

Thursday, June 11, 2009

OTR Destination: GR Part IV. Festival and The Cottage

After a great night’s sleep, with the windows finally open, we got an early jump on the day. After all today was Day 2 of The Festival of the Arts. In Grand Rapids, it’s affectionately known as “Festival” the way Mardi Gras is known as “Tuesday” in New Orleans. Say it any other way and they know you are not from GR. No worries though as we found the people of Grand Rapids to incredibly laid back and friendly.

We were able to walk to Festival in less than ten minutes from Peaches B&B. Festival, as we discovered, is an event that pays tribute to all of the arts in West Michigan. There were martial arts, culinary arts, literary arts, music, fine arts and my personal favorite art of keeping mustard off my shirt. It never fails and the streak continues. I digress. Festival is on Ottawa Ave. and stretches from the art museum and Michigan St. with branches off on every street. It’s about 10:30AM and this place is already slammed. We’re confident that this is indeed the place to be.

We enter Festival by the Fountain Stage to the sounds of a bluesy-folk musician named Otis Blueswell Jr. I’m distracted though as the air is filled with the scent of grilled food. My caveman-like instincts are alive and if it weren’t for a decent upbringing, I would be drooling. According to the program that we purchased from the local chapter of Red Hats, there are 27 food vendors and each one of them welcomes me. There is everything from Bosnian, to East Indian, Polish, Italian, American, Asian, Dutch, and more. I’ve had ideas that this is what the pathway to Heaven may look like. I’m easy. We were informed by Festival Co-Director Kate Scheid that all of the food vendors were local non-profits and that the booths were their fundraisers. There were church groups, ethnic organizations, and community groups.

The weather was perfect for strolling and people watching. The diversity of entertainment was remarkable. We took in ballet at the Circle Stage, classic rock by Buffalo Cannon on the Clock Tower Stage, and the Grand Rapids Accordion Ensemble at the Calder Stage. The Accordion Ensemble was a twenty member troupe of seasoned players. They were amazing. There was so much going on. You could have enjoyed gospel, jazz, choral music, indie rock, big band, and even spoken word. There was without a doubt something for everyone.

We took time for a little business and stopped to see a friend of the Made in Michigan Movement, Sarah Diem Cash of Diem’s Designs. Sarah is a jewelry maker from Grand Rapids and also on the committee for the Fulton Street Artisan Market. FSAM is a family-oriented outdoor market for artists and also a long-time supporter of the Made in Michigan Movement. We said goodbye and met up with Kevin Kammeraad and Ryan Hipp of The Tomato Collection. Kevin and Ryan collaborated on a children’s book with a Michigan theme. Kevin also appeared on stage for storytelling. What was noticeable throughout the Festival was the impressive number of hands-on activities for people in general but for children. We talked with sculptors and photographers. We really had no idea how big the Arts were in Michigan but they are particularly strong in West Michigan.

We took a moment to interview Co-Chair Kate Scheid who was kind enough to take time from her obviously busy schedule. Kate is from Saginaw and this is her second year of the three year commitment of being part of the Festival management. She remarked how so much of the Festival is possible due to the generosity of volunteers. Kate also noted that great weather helped in the success of this 40th Annual Festival. In minutes, our time with her had passed and back to work she went.

The Festival was a great experience of West Michigan culture and diversity. We want to thank Kate Scheid for taking the time for an on-camera interview and for a job well done. Additionally, we want to thank Sarah Diem Cash, Kevin Kammeraad, and Ryan Hipp for their time as well.

A busy day in the sun, with more to come, forced us to head back to Peaches B&B. We were thirsty and wanted something quick but most places on Fulton St. do not open until dinner. We noticed a bar and grill called The Cottage. It sits off the corner of Fulton, on LaGrave, and the sign is noticeable yet quiet. More importantly, they happen to be open. The Cottage is owned by the Verhill family who also own One Trick Pony which is right next door on Fulton St. It's a darkened building with a low ceiling that boasts a fine collection of steins. It's an old tavern that is still pouring today by a second generation of Verhills. What started as a stop for iced tea became a great experience. They had New Holland Gold Cap Ale on tap and it was cold. Lynn being the more moderate of the two of us held fast to the iced tea. We had no intentions of eating but a bold claim was thrown at me. The manager said that The Cottage holds the title of having Grand Rapids' best burger aptly called The Cottage Burger. I can’t just leave now. So we decided to split the burger and the fries which were allegedly, at the time, the best in Grand Rapids. The Cottage Burger with battered waffle fries was nothing short of amazing. The burger, which comes on a dark rye bun, was cooked perfectly and had two slices of cheese, lettuce, tomato, phenomenal bacon, diced green olives, and hickory mayonnaise. I repeat—amazing. I have never had another burger in Grand Rapids but I assure you this was indeed one of the best.

What? You don’t expect me to work on an empty stomach do you?

Come back tomorrow for Part V of VI in our blog series from our On the Road series covering our recent trip to Grand Rapids. Tomorrow’s blog will feature Six.One.Six and Zellars Party Store.

Posted by Neil Yaremchuk

Wednesday, June 10, 2009

OTR Destination: GR Part III. San Chez: A Tapas Bistro

A brief walk down Fulton St. from Peaches is the much talked about San Chez: A Tapas Bistro. We arrived at San Chez early for dinner. Originally, San Chez wasn’t even supposed to be in on the tour of downtown Grand Rapids, but a late week cancellation left us with a Friday evening hole in the schedule and owner Dan Gendler came to the rescue after our host, Jane Lovett made a phone call. He invited us to dine at his establishment which is known for its Spanish tapas. Neither Lynn nor I have had tapas before, so we were skeptical because of the whole “small plates” concept. I just kept thinking, Spanish or not, I’m leaving hungry for sure. Dan Gendler introduced me to my much needed attitude adjustment.

The restaurant is alive with color and tile work. The blues, whites, tera cotta, turquoises are simply neat. It’s not over the top, but fittingly just right. The dining room had only a few patrons upon entering, but we were not there even five minutes, when the place just filled up. Timing is everything. The sizzle and precision chatter is coming from just behind us as Executive Chef Shawn Phillip’s team is ready for business.

We were seated immediately and greeted by Liz, our server. She’s polite and cheery. We explain that we are new to Grand Rapids and tapas so she walks us through it making recommendations and that sharing is strictly encouraged, but only after we start with what could possibly be the best Mojito north of the Tortugas. Everything on the menu sounds fantastic but I really want paella. I reserve ordering the paella as the place already has promise for a return trip. The manager, Jes Savino, stops by to greet us and sit for a moment to talk a little about San Chez. This young woman is electric. Her personality radiates with a smile that lights up a room. She takes the time to explain some of the popular items on the menu but pays special attention to items that are made with fresh local ingredients, wild caught, organic, and Michigan seasonal fares. San Chez is a participating member of the Local First organization that strives to support the local economy as much as possible. That’s the synergy I look for. Earn it here. Spend it here. Keep it here. It was time to order.

Everything on the menu appeared to be what I want. So I threw caution to the wind and let Jes and Liz choose our experience for us. Nothing was out of bounds. San Chez is considered by many to be a “destination restaurant.” We, as well as the table next to us, drove over two hours to be here. That’s how you know it good and we haven’t even had a bite yet. I asked the ladies to order any nine items from the tapas menu and one dessert. It was on.

We started off with a Pan a la Plancha with Serrano ham. It is homemade bread with an heirloom tomato sauce and Spanish ham. The meal was perfectly timed and spaced out with never a rush. Jes told us that a diner spends an hour and a half in the restaurant on average per stay. It’s relaxing and enjoyable; something foreign to guy who is used to quick meals, but really enjoyable. The Champinons were a seared mushrooms with a chorizo and parsley stuffing. Blue cheese fritters. Berejena Azul which was a perfectly blackened eggplant cross-slice with pequillo peppers and Dancing Goat cheese topped with a drizzle of organic honey. Bistec de Lomo was a medium-rare tenderloin, saffron onions, and a blueberry glace. Ostras de Kumamto were the seasonal Kumamto oysters, with gazpacho ice and Spanish sherry. I want a snow cone of gazpacho ice next time!

My three favorites were the Pimiento Relleno. This was a cheese stuffed pablano pepper with a corn-black bean/raspberry chili guava salsa. Incredible. Further, there was the Atun de Escabeche which is a perfectly cooked herb-seared Ahi tuna served rare, served on a spicy mango puree and salsa verde with carrot and leek ribbons. Wonderful. Finally, the Gambas Asadas al Fuego. These were spicy Moroccan fire-roasted shrimp with white rice and a sweet banana mustard cream. I would honestly drive two hours to have this dish again.

The grand finale was a Torta de Chocolate con Trufas. As far as most desserts go, I normally pass. I invest in the meal. The ladies were held speechless after one bite of the torta and the truffle. This clearly was not a cupcake and a Dove square. I tried the cake, it was good but the truffle was exquisite. I save my chocolate moments in life but willingly used a moment there. Attitude adjusted; I did not leave hungry.

After two hours, dinner at San Chez was perhaps one of the best dining experiences I have ever had in this entire state. Clearly, a top three Michigan restaurant but more importantly, a Michigan based favorite. This must have been the place. Tell anyone in Grand Rapids that you ate at San Chez and their eyes light up. They know.

Thank you to Dan Gendler, Jes Savino, our server Liz, Chef Phillips, and the entire staff at San Chez for more than dinner. Thank you for an experience.

Come back tomorrow for Part IV of VI in our blog series from our On the Road series covering our recent trip to Grand Rapids. Tomorrow’s blog will feature The Festival of the Arts and The Cottage.

Posted by Neil Yaremchuk

Tuesday, June 9, 2009

OTR Destination: Grand Rapids Part II @Peaches B&B

After our trip to Founders, we headed to Peaches Bed and Breakfast on Gay Avenue just south of the Davenport campus off of Fulton in the historic Heritage Hill district. It’s east of the downtown area by only a few blocks and easily accessible by to everything by foot. We chose to stay at a bed and breakfast because it’s a local business and their profits stay here in Michigan unlike those of national hotel chains. Besides, Lynn and I like the unique charm of a B&B and find that we get more for our money and more personal attention, if and when needed. How long did you wait for that extra towel at your last hotel stay?

We checked in around 5:45PM when we were greeted by our host, Jane Lovett. Jane has been a long time supporter of the Made in Michigan Movement and was instrumental in us piloting the On the Road series in downtown Grand Rapids. Jane captures the classic art of inn keeping. She finds out your preferences, tastes and schedule in advance to spare constant consulting. Do you like an early meal, have food allergies, and prefer to be left alone during your stay? Perhaps, you seek recommendations and a guided walk through the house daring to catch a glimpse of the estate’s history? Jane is more than willing to oblige; she is a local woman with a friendly smile who maintains profound knowledge of Grand Rapids and all it has to offer. She is the third owner of this historic home.

Parking is off the street and we entered by way of the south facing porch. The Wisteria grows neatly up columns providing shade and privacy while offering unobstructed views of the ground’s gardens. First impressions, this place is enormous and considerably larger than any B&B we have ever stayed at. Peaches Bed and Breakfast is an 8,000 square foot, classically preserved Georgian manor. The house was constructed in 1916 by a local man of wealth and it shows spoils and stature of a home of means. Through the entry way is the wide staircase leading to the second floor. To my left is the dining room that could easily facilitate sixteen guests comfortably. The living room to my right is bigger than my first two apartments—combined! Antiques and period pieces tastefully decorate the manor yet the home is removed of all stuffiness as you are encouraged to relax and enjoy yourself instead of touring the home with museum rules.

The second floor has five large bedrooms each with their own private baths. The rooms are all comfortable and spacious. They have a desk, plenty of closet space, and the usual amenities such as coffee makers and additional seating areas as these rooms are as big if not larger than the average hotel room. Our bed was a four-post queen that just seems to hug you as you lie in it. This is one item, and it is major with me, that the majority of my hotel stays have floundered on—the concept of comfort. We were quite comfortable. A look to the ceiling is a louvered skylight system that is unique to any home I have ever been in. This opens the floor to an abundance of natural light. The third floor is a lofted area which is the proprietor’s quarters.

The house is a true classic. It has a huge kitchen where Jane prepares unique breakfast items such as stuffed French toast and “Magic Pancakes,” a Peaches signature item, complete with beverages and the starter peach cup. All items are served on fine china, real silver, and on linen. There are fireplaces everywhere, a library, a sun porch, pantries, front and back staircases, and a ballroom down in the basement where the original owners spun wax discs on the old Vitrola, perfecting the Lindy hop. The basement is finished and incredibly roomy as well. It has the consistent 10-foot ceiling that the rest of the home has. It has a bar, original hand-painted murals, comfortable seating and the original pool table.

The house is a well preserved marvel of yesteryear’s success. Jane notes, that very little has been altered on the home since 1916, yet nothing is lacking. You still get little bottles of mouthwash, shampoo, shower caps and even WI-FI service to accommodate guests to update their blogs and Facebook pages. The entire home is also smoke free! Our last hotel room smelled like a speakeasy, so this was a refreshing break. Further, you will also note a lack of televisions in the rooms, although they are available upon request. I found that it encouraged us to wake up earlier and stay out later. After all, we did come to experience downtown Grand Rapids.

We washed up and changed our clothes for supper. It’s about 6:20PM and we have a dinner reservation at Dan Gendler’s acclaimed restaurant San Chez: A Tapas Bistro on Fulton St. only 10 minutes away, on foot--right on time!

Come back tomorrow for Part III of VI in our blog series from our On the Road series covering our recent trip to Grand Rapids. Tomorrow’s blog will feature the coveted trip to San Chez.

Posted by Neil Yaremchuk

Monday, June 8, 2009

OTR Destination: GR Part I @ Founders

We arrived in Grand Rapids just before 3PM. Our first stop was at Founders Brewing Company. I’ve been to microbreweries before but Founders immediately pushes the envelope of the term micro. There is nothing small about this place because the Taproom is enormous, the glasses of beer are big, and a server just walked past me with a sandwich the size of my head (you’ll have to trust me that I mean big.) Before I walked into the door, I knew their reputation was big too. Friends of mine that live in eastern Maryland are huge fans of Founders beer which in their area has more popularity than all of the local beer. And let’s face it; their reputation here in Michigan is well respected too. Founders was the most requested place, from our readers, to stop in downtown GR. They were adamant that we stop there. Twist my arm.

Even their co-owner, Dave Engbers stands about six foot three. He’s a local-kid-done-well with a kind of quiet and casual stance but I got it immediately. He shook my hand and put a beer in the other one. Why don’t most of my encounters begin this way? He’s humble and just feels that to truly know Founders, you must start with the product. I tried the Old Curmudgeon Ale: Malty and smooth; a great introduction. It’s early still but the place is humming because it’s Friday, Festival is on, and summer finally seems to be here. The porch, which can easily hold 150 people, is filling up and the tables, which were made from recycled timbers from the last expansion, are quickly occupied. The employees are hopping and they all have that certain spring in their step. Meanwhile, Dave is ready to show us the Founders process with the kind of eagerness a kid has when he wants to show you a new bike. You can tell this guy loves beer.


Through the windowed doors is a spacious and shiny facility where the Founders process begins and ends. Employees zip by with a smile and offer a greeting as the Beatles sound out a blaring cadence to Eleanor Rigby. The place is spotless and sweet smelling while the tanks shine with military-like quality. I pepper Dave with questions and the answers almost always come back to a high standard and employee dedication. Consistently humble. Not once did he compare Founders to other breweries or spend time trumpeting accolades. In fact, he spoke highly of Michigan Brewers Guild and referred to his competition as friends while these people who toil for him are often called family members. He noted that employee loyalty averages six years or better even though they are regularly encouraged to pursue their passions. Employees are often brought to the table for ideas and are prompted to offer suggestions and opinions from everything to beer naming to company involved community reinvestments.

Did I tell you that Dave is humble? Instead of showing us a trophy room full of international awards, tasting grand prizes, jury awards, people’s choice victories, industry number ones and blue ribbons, he takes us to the ingredients room which is a brewer;s candy shop. Hops, and malts, and grains. He described ingredients with a distinct passion and enthusiasm. We saw rows of enormous finishing tanks which were recently installed although they really weren't supposed to be there for a couple of more years. Business is good at Founders.

The tour continued to the bottling area where the musical ambiance shifted from the Fab Four to an electric reggae with a pulse. Again, friendly employees were on the go finishing up for the day. I’m guessing if Laverne and Shirley worked here, they never would have gone to California. We wrapped the tour up in the cold storage, which too was a recent addition due to their expansion, and headed back for a seat in the open-plan Taproom.

The interview really was over so we just talked. He orders us a few samples to try. The Centennial IPA was a little hoppier than I usually would order but evenly balanced and not overly bitter at all. Dave noted that they love hoppy beer at Founders. We tried the Cerise which is made with Traverse City cherries. Far from a novelty beer or even a Lambic, it’s a beer in itself. The Cerise offered a crisp smell with a smooth finish noting the Michigan treasures with every sip. My favorite was the Canadian Breakfast Stout that had a locally produced and fermented maple syrup which he let me try. Rich and buttery to the taste and smell, this syrup was simply too good to ever touch pancakes or waffles.

After a few responsible tastings, it was time to leave. I could have sat and listen to Dave passionately speak about everything that is Founders. It’s refreshing to hear someone speak so highly about owning a brewery, about brewing, about ingredients, about his actual family, about his work family, about his friends in the Guild, about Founders and the community, about Grand Rapids, and about Michigan. While not long-winded by any means, he was just that interesting. Beer drinkers beware though. Founders is all about quality, integrity, and craftsmanship. If you seek the generic flavor of Bud or Miller, they might have to wring the floor mop out for you. If you seek a drinkable treat, Founders is your place.

Thank you to Dave Engbers and his high energy staff at Founders Brewing Company for the pleasure of being a guest. Come back tomorrow for Part II: San Chez Tapaz Bistro and Peaches Bed and Breakfast.

Posted by Neil Yaremchuk

On The Road Series

At the Made in Michigan Movement, we want to be more than a website. We want to put real action behind the Movement in our name. We created the On the Road series for just that purpose. This series looks to show you different ways to focus consumer spending to keep your hard–earned dollars here in Michigan. Further, we want to highlight forward-thinking businesses that are not only fun, but also have a significant impact on their immediate and statewide community. Most, if not all of the businesses we spent time with were selected by the members of the Made in Michigan Movement. If at anytime it sounds or looks like we had fun, I assure you it was strictly business.

We shot video footage and took stills. The stills are now available on our Facebook page and the video is in editing. The annotation of the series begins in the following blog post and is shared in multiple entries. We hope you enjoy!

Posted by Neil Yaremchuk