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Taste This: Everyday People Cafe, CVLT Pizza, festival food
Written by Matt Simpson Siegel | Thursday, 23 May 2013 12:03 |It's hard to make it past the appetizers at Everyday People Cafe in Douglas. The menu kicks off with braised local pork belly in a bed of arugula in apple-quince chutney and jiaozi pot stickers full of shrimp, pork and ginger, steeped in a black vinegar and soy sauce.
June Microbrews: The People's Cider Co.; Bonfire Brown
Written by Ben Darcie | Thursday, 23 May 2013 11:54 |In a city nationally recognized for its beer, a new producer has popped up in Grand Rapids – not armed with malt and hops, but rather, apples. The People's Cider Co. has begun distribution out of its new facility in Grand Rapids, marking the city's first cidery.
Owner/Winemaker Jason Lummen's father-in-law was an avid homebrewer and cider maker, which inspired him to put his lifelong love with cider to action.
Little "GF" logos are showing up on local restaurant menus– and they don't mean food for your girlfriend. That's because more and more local restaurants are retooling their menus is to accommodate those with gluten and wheat intolerances, which vary.
Deep Fried Pork Chop with Crispy Polenta, Tempura Apples, Wilted Young Greens
Written by Matthew Green | Friday, 26 April 2013 10:29 |A recipe for deep-fried pork chop with crispy polenta, Tempura apples, wilted young greens.
We present three former food fixtures with cult followings whose flavors are gone, but not forgotten. We attempt the impossible with the next best thing.
So Close We Can Taste It: Downtown Market Opens Outdoor Market This Month
Written by Steven DePolo | Friday, 26 April 2013 10:22 |The Grand Rapids Downtown Market has been busy over the past several months, securing vendors and completing construction on the $30 million culinary cathedral. It is set to open its outdoor seasonal market May 4 and its indoor market in July.
Not all of us are on the same eating schedule. Here are some of the best joints in town for you night owls.
Incubators Help Businesses Get into the Market
Written by Jane Simons, Carly Plank | Friday, 26 April 2013 10:13 |For local would-be food entrepreneurs, incubators give them a chance to get their ideas out of the kitchen and into the market.
We gave our current and former minions $20 to try a new restaurant and tell us about their experience. Here are the results, as told to us by the minions.
Open seven days a week from 7 a.m. until 10 p.m., the younger bearded brother of the Cherry Deli and cousin to the recently closed 4th Street Deli serves up several dozen of the city's exquisitely stuffed sandwiches and decadent salads.
© 2018 Revue and Revue Holding Company
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