News

Summer means fresh fruits and veggies will be coming out of our Michigan fields in great abundance, and also great variety. Second only to California in diversity of crops, there is a seemingly endless variety of fruits and veggies to try this summer. This also means the time is now for us to be partnering with local farms like Green Wagon Farm, Visser Farm, Blok Orchard, and many more to be putting fresh Michigan produce on your plates.

This month, you’ll see the beginning of our monthly feature. The idea was born out of a desire to have more consistency in our specials. We thought it was important for our members to know there would be one consistent special dish available every night of the week, no matter when they choose to join us.

We’ve also seen an uptick in the demand for our “Chef’s Table” feature. This is a great event where members can get up close to the action. With seating in the back prep kitchen, the culinary team works right next to our members to execute a 10-course tasting menu. So far, the reception from our guests has been very positive, and we are excited for our Chef’s Tables because the theme changes with the month. It gives us a great outlet to be creative and step outside our comfort zone. If you haven’t reserved yet, be sure to soon, as availability goes quickly.

We are excited to be in the throes of summer, with its fast-paced days and nights. With school right around the corner, we may not have too many more of these times when seemingly every room is filled with people, every cook and dishwasher are hustling, and food is flying out of the kitchen at an impressive pace. We relish these times—you have to be a little bit of an adrenaline seeker to get through it. But once you get to the other side, there isn’t a better feeling in the world.

Thank you all for your patronage and support this season. We look forward to continue to serve you the best food we possibly can.

Ben Stinson
Executive Chef