The story of Cellar Brewing Company begins a little more oddly than most. Chuck Brown was an operations director for Grand Valley State University and was thinking about taking his life in another direction. Being a homebrewer, he began to draw up a business plan to open his own brewery in Allendale. One day, the catering director burst into his office and said there was a brewery for sale on Craigslist.
Mouths have been drooling since the menus for more than 65 area restauranteurs were announced on July 15, presenting West Michigan's finest fare this side of US-127 from Aug. 14-24 for the 4th Annual Restaurant Week.
Big Lake Brewing began where most breweries do: homebrewing. Co-owners Nic Winhimius and Travis Prueter had been brewing together since they met in 2007, and, like most homebrewers, aspired to open their own brewery and began laying the tracks.
Saugatuck Brewing was actually born across the street from its current location on the Blue Star Highway in 2005. The brewery was brought to fruition by founder and brewmaster Barry Johnson, who utilized a 3.5bbl brewhouse to bring his beer to the public in the old taproom, and from the start, the brewery had ambitious plans.
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.
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.
A recipe for deep-fried pork chop with crispy polenta, Tempura apples, wilted young greens.
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