SPR I NG & SUMMER 2008
the sweetness
Pr emi er desti nation gu i de to west mic h igan
of summer
• 3 floors of fascinating exhibits… 76-foot whale skeleton, Egyptian mummies, The Furniture City and much more.
• Catch a show in the Planetarium!
• Ride the 1928 Carousel!
• Visit the Cusiosity Shop and Museum Café
• Ask the hotel concierge for special offers and information on major traveling exhibits.
Hours: Monday-Saturday 9 am-5 pm; Sunday Noon to 5 pmClosed Easter, Thanksgiving, Christmas and New Years Day
General Admission: $8 Adults, $7 Seniors, $3 Ages 3-17
2 7 2 P E A R L S T R E E T N W • G R A N D R A P I D S , M I 4 9 5 0 4 - 5 3 7 1 • 6 1 6 . 4 5 6 - 3 9 7 7 • G R M U S E U M . O R G
Founded 1854
Just Across the River!
Come Explore One of the City’sMost Exciting Attractions -
2 Solace spr i ng & summer 2008
ConTEnTs
To market, to market …
Worth reading
The ultimate food fight
Packing a picnic, Michigan style
Conscious eating
West Michigan arts scene
Food-inspired art
Sweet morsels
Guest Editorial
Savor: A Guide to Dining
Calendar of Events
Solace Scene
Profile: top chefs
Michigan oasis
Going local
West Michigan brews
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11
12
14
15
20
22
23
Life Inspired
Features
Every Issue
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24
28
34
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42
50
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VoLu m E 1 n um bEr 2 Food & dr In k An Amway Hotel Corporation Publication
Editorial Director dottie rhodes
Creative Director Gwen o’brien
Editor Alyssa roggie Allen
Design Plenty Creative
A m wAy HoTEL Cor Por ATIon Corporate Director of Marketing Chad Leroux
Advertising Coordinator ryan slusarzyk
on TH E CoV Er Photography dean Van dis
Food Styling Chef scott Hunter
Solace Magazine is published two times per year by
Plenty Creative on behalf of Amway Hotel Corporation.
No portion of this magazine may be reproduced in whole
or in part without the expressed written consent of both
Plenty Creative and the Amway Hotel Corporation. For
advertising information, please call 616.776.6459.
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ABI_Solace_alt_fin2.indd 1 9/5/07 7:46:10 AM
4 Solace spr i ng & summer 2008
LETTEr From JoE TomAsELLI
Dear guest,welcome to Solace … the magazine created to be your guide as you discover all the wonders of spring and summer in michigan. As president of Amway Hotel Corporation—the operator of the Amway Grand Plaza Hotel, the Jw marriott Grand rapids, and the downtown Courtyard by marriott— I welcome you to our properties.Great food and wines are a passion of mine, so I am very pleased to introduce you to the unparalleled culinary offerings of our hotels in this magazine—our Food and Drink issue. No doubt you have heard that the Amway Grand Plaza Hotel is home to The 1913 Room, Michigan’s only AAA Five Diamond restaurant. It’s a distinction we are proud of, and we encourage you to experience the dinner of a lifetime there during your stay. But you might not have heard about the latest addition to our family of restaurants, JW Marriott’s six.one.six, which has garnered much critical acclaim since its opening in 2007. They are just two of our 11 restaurants and lounges, and I wholeheartedly recommend any one of them to you.
Inside these pages, you will learn about exciting local and global food and drink trends, as well as meet some of the interesting and talented people who call Grand Rapids home. Make the best use of Solace during your stay, and be sure to take it home with you so can enjoy it long after your stay with us.
I deeply appreciate the masterful skills represented in each of our kitchens, as well as those throughout downtown Grand Rapids and West Michigan. I believe that West Michigan’s restaurant gems can hold their own with any big-city dining experience. So I invite you to venture out and enjoy the city—and of course, find a great place for your next meal.
Joseph Tomaselli Amway Hotel Corporation President & Chief Executive Officer
5Solace spr i ng & summer 2008
let’s go. out.
downtown grand rapids. downtowngr.org
Explore. Shop. Dine. Enjoy. With so much to do and see in downtown Grand Rapids, going out means having fun. From the new Grand Rapids Art Museum to the fabulous shopping just outside your door to the rich and inviting nightlife, one thing is certain. When you’re here, boredom is just not in the picture.
for a free copy of our downtown map, please visit your concierge
6 Solace spr i ng & summer 2008
GuEsT EdITorIAL mArIE CATrIb
photography by Mitch Ranger
Marie Catrib’s of Grand Rapids 1001 Lake Drive SE mariecatribs.com (About 1 mile from your hotel)
Marie Catrib and her son, Fouad, say their East Hills neighborhood bakery and delicatessen (called Marie Catrib’s) is driven by quality, sustainability and creativity. We recently asked Marie to talk with us about her love of food, people, and community.
I live here because Grand Rapids is a beautiful little,
big city at the same time. The people are really wonderful and
genuine, and they show very deep appreciation for what my
son and I are trying to do here.
My first experience with cooking was not
good. When I was back home in my country (Lebanon), my
mom and grandma cooked, and I didn’t have to do anything.
But when I got married and came to this country, I had to
cook. For the first few months of my married life, my ex-
husband used to take the garbage out three times a day. I
always wondered, ‘What does he have in there?’ because it
was disaster after disaster after disaster. So I wrote to my dad
and asked him to write down everything my mother cooked.
After awhile he got tired of writing it down so he sent me a
cookbook. It just took me a little practice.
To me, food is … when you are happy you celebrate
with food, and when you are sad you celebrate with food. So
food goes with everything in life.
I like to use locally grown food because
it feels good. It feels like you are respecting the people who
are growing it, and then we get respect from our customers.
Life is give and take. They give to us, we take, and our
customers turn around and give us back.
I want Marie Catrib’s to be an open place for
people who want to come and have the feeling of a home
and a family. A couple had their baby on Monday and they
brought him here on Wednesday so I could meet him. I
couldn’t believe it. It really touched me deeply and made us
feel like we are a part of their family.
7Solace spr i ng & summer 2008
8 Solace spr i ng & summer 2008
LIFE InsPIrEd sHoP
To market, to market …
CarrybagArt of the Table $34Made of durable polyester and fully collapsible, with a soft rubber handle and sturdy bottom. artofthetable.com
Why choose paper or plastic for your
next trip to the market, when you can
shop with style and scruples with these
reusable bags.
wheelskstudio $130Made of 100% organic cotton, this chic tote was designed and hand made by Grand Rapids artist Shelly Klein. kstudiohome.com
noel Coal small CoalKate Spade New York $155Printed in an oil-based paint with a gradation of the signature Noel mark pattern. Made in a heavy, cotton canvas material. katespade.com
reusable market ToteMethod $15 (free with purchase)Compact and stuffs into its own interior pocket, making it easy to keep in your purse or briefcase. 100% polyester with non-toxic inks and responsibly produced. methodhome.com
wave bagLafontsee Gallery $40100% recycled from rice and feed bags originally used for transporting goods in Asia. Holds double the volume of a standard paper grocery bag. lafontsee.us
bird Graphic Print ToteLuna Boston $35Canvas tote features a modern piece of art screened onto one side. Fully lined interior in fun cotton print. lunaboston.com
Envirosax: Flora bag 5Tobi $10 Lightweight and waterproof polyester. Holds up to two plastic bags worth of groceries. tobi.com
photography by Dean Van Dis
Experts now say that both paper and plastic bags cause harm to the environment. Consider this: Americans use more than 10 million paper bags every year and 14 million trees are cut down every year for paper bag production. Worldwide, about 4 billion plastic bags end up as litter every year. Tied end to end, the bags could circle the earth 63 times. Source: The Washington Post
10 Solace spr i ng & summer 2008
koren bagLafontsee Gallery $40100% recycled from rice and feed bags originally used for transporting goods in Asia. Holds double the volume of a standard paper grocery bag. lafontsee.us
reuse me ToteUrban Outfitters $12Reusable cotton tote in sturdy canvas designed with eye-catching graphics. urbanoutfitters.com
11Solace spr i ng & summer 2008
Life inspired read
Grand Gallery
616.451.2741 x3 operagr.com
The Flying
Dutchman May 2-3, 2008 7:30 PM at DeVos Hall
Introducing the 2008-2009 Season:
Tosca By Giacomo Puccini
November 7 & 8, 2008
THE Elixir of LoveBy Gaetano Donizetti
February 13 & 14, 2009
Faust By Charles Gounod
May 1 & 2, 2009
Worth reading
Both books are available at Literary Life Bookstore, a neighborhood bookstore in a restored bank building.
758 Wealthy SE (corner of Wealthy and Eastern) literarylifebookstore.com (A 5 minute drive from your hotel)
An official book of the National Cherry Festival, held every July in
Traverse City, Michigan, Hidden Cherries lets children go on the hunt
for “Mr. Cherry plump and round.” Filled with vibrant and whimsical
illustrations, the book will leave you and your little ones salivating for
Michigan cherry pie, ice cream, jam, and cobbler all year round.
A companion to the popular PBS cooking show of the
same title, this cookbook is filled with sumptuous
recipes for everything from Maple Chocolate Truffles
to Wild Ramp Quiche with Raw Milk Cheddar and
Roasted Garlic. Villegas spent five years traveling around
Michigan meeting farmers and producers and then used
their products as inspiration for his recipes.
Fork in the Road with Eric Villegas: Michigan Culinary Adventures from the Emmy-Winning PBS Series Huron River Press
Hidden Cherries written by Anne Margaret Lewis and Susan Hammon illustrated by Jim DeWildt Mackinac Island Press
Life inspired kids
You know fruits and vegetables are good for your
children, and you honestly try to ensure they eat
them every day. But oftentimes your efforts meet
with wrinkled noses. Before there is one more
stand-off over broccoli at your dinner table, here
are some tips from Sally Schultz, a registered
dietician and certified diabetes instructor at
Helen DeVos Children’s Hospital:
Be a role model.
The best way to convince your kids that fruits and
vegetables are good for them—and tasty—is to
eat them yourself.
Take small steps and be persistent.
Put a handful of peas on the plate and encourage
your child to eat a few. It takes 8 to 10 times of
trying something before your child might start
to truly like it. Eventually, you might reach a
dietician’s dream, with half of the plate filled with
fruits and vegetables.
Don’t force them.
Schultz does not recommend making your child
clear his/her plate. Rather, she says that you, as
parents, are responsible for what foods you bring
into the house and what you serve for a meal.
Then let your child decide what and how much he
or she is going to eat.
Incorporate veggies into your cooking.
Kids might not like tomatoes, but they will eat
marinara sauce on their pasta. Throw onions,
green peppers, mushrooms and tomatoes
into scrambled eggs or an omelet. Put lettuce,
cucumber or onion on their sandwiches—or even
grated carrot in their peanut butter sandwiches.
Get your kids involved in buying and preparing food.
Plant a garden with your children or take them to
a farmer’s market. Then get them involved in age-
appropriate food preparation such as washing,
chopping or cooking vegetables.
The ultimate food fightGetting your kids to eat
fruits and veggies … without a fight.
Pippa, age 5, of Grand Rapids
photography by Dean Van Dis
15Solace spr i ng & summer 2008
packing a picnic, michigan style
Life inspired Living
If you’re not sure exactly what slow food is, imagine
everything that is the opposite of fast food.
If fast food is anonymous, slow food is about community. If fast food is
trucked to the far reaches of the globe, slow food is fresh and local. And if fast
food is gobbled on the run, slow food is savored over a table surrounded by
family and friends.
Slow Food USA, according to its website, “envisions a future food system
that is based on the principles of high quality and taste, environmental
sustainability, and social justice—in essence, a food system that is good, clean
and fair.”
Founded in 1986 in Italy by Carlo Petrini, the Slow Food movement began
as an attempt to prevent the industrialization of food from ruining the
Mediterranean lifestyle. Today, the organization is active in more than 100
countries and has a worldwide membership of more than 80,000. To find a
chapter in your state and to learn more, visit slowfoodusa.org.
To read more, try Slow Food Nation: Why Our Food Should Be Good, Clean, and
Fair by Petrini himself, with a foreword from devotee Alice Waters.
The next time you are in Chicago, bring along The Slow Food Guide to
Chicago—Restaurants, Markets and Bars. Similar guides are also available for
New York City and San Francisco and the Bay Area. All guides can be purchased
individually, or as a series, at slowfoodusa.org.
Conscious eating
When you’re ready to head to the beach or park, why not do it in true Michigan style with foods produced right here at home? We have made it easy with a shopping list that will not disappoint.
picnic Basket By Picnic Time, the Somerset is an English style basket with dinner service for two. Available at Art of the Table 606 Wealthy Street SE
Wine L. Mawby’s M. Lawrence “US,” a brut sparkling wine. It is produced at L. Mawby Vineyards in Suttons Bay with a blend of Pinot Noir and Chardonnay grapes that are hand picked and carefully whole-cluster pressed. Available at Martha’s Vineyard 200 Union Avenue NE
Cheese Lamont Cheddar, artisan raw-milk cheese made from grass-fed cows on a family farm. Produced at Grassfields Cheese in Coopersville. Available for purchase at Kingma’s Market 2225 Plainfield Avenue NE
Fresh, organic goat cheese from Dogwood Farms Dancing Goat Creamery in Byron Center. The creamery produces chevre, ash ripened St. Maurve and crottin type cheese. Available for purchase at Art of the Table 606 Wealthy Street SE
Bread Fresh, petite baguette. Other varieties from Nantucket Baking Company include three cheese and garlic, herb sourdough, Polish rye, cinnamon raisin, and cranberry walnut. Available at Nantucket Baking Company 200 Union Avenue NE
pear Varieties grown in Michigan include Bartlett and Bosc. Available in season at Kingma’s Market 2225 Plainfield Avenue NE
photography by Dean Van Dis
16 Solace spr i ng & summer 2008
profiLe
We are proud to have some of today’s best chefs
working their magic in the kitchens of our hotels. Known
for their commitment to using only the freshest and
finest ingredients, their unique creations will delight your
senses—whether it’s breakfast in bed, lunch overlooking
the Grand River, or a romantic dinner for two.
Here’s your chance to go behind the doors of the kitchen
and get to know them a little better.
illustrations by Okan Arabacioglu
our culinary pros share their stories and secretswritten by Alyssa Roggie Allen
17Solace spr i ng & summer 2008
profiLe top Chefs
From bright lights to big dreams
Amway Grand Plaza Hotel and also Certified
Master Chef, insists coming to Grand Rapids in
September 1997 was a great move.
“This is a great place to bring up a family,”
said Huber. “It is a small town with big city
amenities … I know my neighbors. I know
people in this town more than I ever did in any
other town, and I think there’s just a lot to be
said about it.”
As executive chef, Huber oversees all of the
hotel’s restaurants and catering. While he may
not touch a knife some weeks, occasionally he
will leave behind his computer and paperwork
for a chopping block. “I’m still the fastest
potato peeler in the hotel,” he said with a grin.
“They have not beat me yet.”
As Huber meets with brides to plan their
wedding reception menus, as well as meeting
planners and corporate representatives to
plan banquets, he enjoys collaborating to
create a unique menu just for their event. And
whether it’s a more traditional meal or vegan
fare they are seeking, Huber satisfies. In fact,
he has gained such a reputation as a vegan
chef that his recipes will be featured along
with those of Charlie Trotter, David Burke, and
other world-renowned chefs in a yet-to-be-
published vegan cookbook.
Trained as a teen-age apprentice in the five-
star, five-diamond Elisabeth Park Hotel in
Salzburg, Austria, Huber insists the quality of
a meal starts with a fresh product. Putting a
fresh, vine-ripened tomato on a hamburger
can make a profound statement, he said.
“You can create a ‘wow’ factor with the
littlest things.”
Huber grew up eating traditional Austrian
favorites including spaetzle, smoked and
boiled pork, strudel, soups, and bouillons.
His earliest memories are of cooking with
his mother. “People ask me, ‘Who’s your
favorite chef?’ and I always have to say that
my mother’s in the top three. She’s very proud
of that.”
He urges people not to hide their cooking
secrets or favorite recipes. “It’s the biggest
mistake anybody can possibly ever make, not
to give away those recipes, especially the good
ones. It’s a part of our heritage to keep those
recipes going. Not that many people cook at
home anymore. If you have a good recipe for
cooking cabbage or a good chicken noodle
soup, please give it away. Make everyone
better cooks.”
Chef Josef huber
Josef Huber’s illustrious career as a chef has
taken him on a dizzying tour around the
world—from his native Austria to Africa,
Asia, back to Austria, to Palm Beach, Orlando,
Connecticut, back to Palm Beach, to Hawaii,
San Francisco, and finally to Grand Rapids.
Yes, Grand Rapids. When people hear of his
final stop, they often ask him whether he did
it backwards. But Huber, executive chef at the
Always in his refrigerator:butter, good cold cuts, and cheese.
18 Solace spr i ng & summer 2008
profiLe
John State checked a children’s cookbook out
of the library when he was in kindergarten
and attempted to make French toast.
There was just one problem—he forgot
the sugar.
“Needless to say, it didn’t taste very good,”
said State, Executive Chef of the JW Marriott
and signature restaurant, six.one.six.
It wasn’t until State’s first restaurant job
in high school that he caught a glimpse of
his future, though. “One of the guys in the
kitchen said he was going to culinary school,
and I said, ‘What are you saying? What’s
culinary school?’” State reminisced. “At the
time that was a novel idea to me. Once I got
wind of that, I became very aggressive about
pursuing cooking.”
State left his hometown of Stevensville,
Michigan, in 1985 to follow his dream. He
attended the famed Washburne Trade School
in Chicago and later worked at Lark Creek
Inn in northern California. He then went
to Orlando, Florida, where he launched the
Flying Fish Cafe on Disney’s BoardWalk. Most
recently, he was the chef at the California Grill
in Disney’s Contemporary Resort.
Then the call came to return to his
Michigan roots.
“I like small town values,” he said. “But the
thing about Grand Rapids which is great
is that on the surface we’re a conservative
Midwestern town, but we are just exploding
with development.”
State credits much of what he has learned
to Bradley Ogden, an acclaimed chef and
cofounder of the Lark Creek Restaurant Group.
State has embraced Ogden’s philosophy of
using the freshest ingredients possible and
following the seasonality of food as the
centerpiece of the six.one.six menu.
For State’s career to bring him back to
Michigan was both a personal and a
professional win. Now, he’s ready for Grand
Rapids to get the culinary reputation it
deserves. “If the best chefs from New York or
Returning to roots
Chef John stateChicago were to build something next door,
are we ready to go toe to toe with them? We
should be forming a bond that says we’re a
great team of chefs here in Grand Rapids.
Let’s not get overlooked.”
Always in his refrigerator:homemade vinaigrette, yogurt, and a collection of beers.
19Solace spr i ng & summer 2008
Anne Wilterink did not have to travel to
culinary meccas like France or Italy to discover
her inspiration to become a chef.
She found it sitting at her grandmother’s
dinner table.
“My grandma makes the best barbecued short
ribs,” said Wilterink, the head chef at Blue
Plate in the Downtown Courtyard by Marriott.
“I started loving to cook with her and with my
mom so I wanted to do it for a living.”
In fact, her career is a tribute to her native
West Michigan. She was trained in Grand
Rapids Community College’s esteemed
culinary program, earning all three degrees
offered there, and took her first job as chef at
a local country club.
Since coming to the Blue Plate in April 2007,
she has transformed what was a basic hotel
restaurant menu into a unique offering of
“finer foods in a casual setting.” Using her
grandmother’s cooking as an inspiration,
Wilterink has created “comfort foods with
a twist,” such as macaroni and cheese with
lobster and morels (a best-seller) and corn
dogs made with duck sausage and served
with a berry ketchup.
Wilterink’s kitchen is not one driven by ego,
but rather collaboration. “I utilize the staff for
their ideas and their creativity,” she said. “They
inspire me.”
It’s a spirit she learned from culinary
greats like Angus Campbella, a master chef
who was her professor at Grand Rapids
Community College. “Still to this day if I need
guidance with anything he helps me along,”
said Wilterink.
As the career of this up-and-coming chef
continues to heat up, she has never lost sight
of her true inspiration—and she’s still working
to perfect one important recipe. “I try to make
my grandma’s short ribs but they never turn
out like hers.”
Meanwhile, her mother and grandmother are
collaborating on a cookbook of their recipes. It
will be a Christmas present for Wilterink and
her extended family next year.
Hometown inspiration
Chef Anne WilterinkAlways in her refrigerator:fresh fruit, a good bottle of wine, and garlic.
✱
20 Solace spr i ng & summer 2008
Life inspired Arts
West Michigan has what you are looking for. We have provided just a small sampling of some of the hundreds of art and music festivals around the area this summer.
the 13th Annual Mayfest Bluegrass festivalMay 16-18Kent County Fairgrounds, Lowell
Sponsored by West Michigan Bluegrass Music
Association, the festival features Michael
Cleveland and Flamekeeper, various local and
regional bluegrass groups, as well as music
workshops and campfire jamming.
wmbma.org
West michigan arts scene
festival of the Arts June 6-8Downtown Grand Rapids
Grand Rapids’ largest outdoor festival
showcases the visual, performing and culinary
arts of the city. The free event, which draws
more than half a million people each year,
includes live music, dancing performances,
food booths, children’s activities, and more.
festivalofthearts.org
the 10th Annual Waterfront film festivalJune 12-15Downtown Saugatuck
Festival-goers have the unique opportunity
to screen dozens of independent films from
across the United States in intimate settings.
waterfrontfilm.org
Looking to tap your toes to some bluegrass music? Want
to be one of the first to see the nation’s latest independent
films? Or would you like to enjoy the creations of some of
the Midwest’s best artisans?
reeds Lake Clothesline Art festivalJune 21Gaslight Village & John Collins Park
Held in a quaint downtown setting
overlooking Reeds Lake, the free outdoor
street fair features more than 100 art and
craft booths, as well as live music and food. eastgr.org
rothbury festivalJuly 3-6The Double JJ Ranch, Rothbury
This first-time event is being described as
a four-day “sustainable festival celebrating
music, art, and action.” The music line-up
features the Dave Matthews Band, John
Mayer, Snoop Dogg, and nearly 70 other
bands.
rothburyfestival.com
The Mines at Festival of the Arts
photography by Nate Umstead Photography
21Solace spr i ng & summer 2008
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22 Solace spr i ng & summer 2008
Louis BentonAmazing Steaks. Fresh Seafood.
Elegant Dining.
Steakhouse
Reservations Suggested(616) 45.GRILL
www.louisbenton.com
Downtown Grand Rapids, MI
Coming Soon!
•All Natural Dry-Aged Steaks•Hand-Cut Sirloins and Chops
•Corn fed and Organic Beef•Fresh Lobster
Grand Rapids’ OnlyDowntown Butcher Room
•15,000 sq. ft. of Flexible Meeting Space
•Two Private Dining Rooms
•Five Semi- Private Settings
•Seating 5 - 350
•Advanced Audio Visual
•Portable Sound Systems
BUSINESSLUNCHES
Life inspired ArtWork
Bon appetit
Prys created this acrylic painting in tribute to
Julia Child, who he frequently saw shopping at
the beautiful Montecito Farmers Market when
he lived in Santa Barbara, California. The piece
includes a photo of Child and quotes from
her, including, “You don’t have to cook fancy
or complicated masterpieces—just good food
from fresh ingredients.”
To view more works by Prys and many other
local artists, visit the Grand Gallery in the
Amway Grand Plaza Hotel.
By Don Prys Artist and co-owner of the Grand Gallery in the Amway Grand Plaza Hotel
Food-inspired art
Michigan may be known for its apple and asparagus crops, but never fear, we have something for your sweet tooth as well. These exquisite artisan chocolates are more than a sweet treat—they are an experience in taste and artistic design.
Life inspired ChoCoLAte
sweet morsels
1 Pure chocolate truffle, the signature truffle from Chocolate³, a Grand Rapids-based chocolate-maker, available at Martha’s Vineyard.
2 Michigan Blueberry, made with dried Michigan blueberries, from Patricia’s Chocolates of Grand Haven, available at Art of the Table.
3 Honey Rose, flavored with honey and rosewater, from Chocolate³.
4 Caramelized orange peel with chocolate ganache, from Chocolate³.
5 Crème brulee, from Chocolate³.
6 Blood Orange, with Grand Marnier and blood orange, from Patricia’s Chocolates.
7 Cherry Ginger Heart, made with Michigan cherry juice, from Chocolate³.
1
2
3
45
6
7
25Solace spr i ng & summer 2008
written by Alyssa Roggie Allen
illustration by Radim Malinic | Brand Nu
mario Batali’s love affair with northern michigan
michigan
As Mario Batali drives up the long, two-track driveway leading to his Northern
Michigan home, he has been known to slam on the brakes.
He’s not having a flashback of the snarled Manhattan traffic he has left
behind. He’s stopping to save the morels. The native mushrooms, which grow
abundantly along his drive, sometimes find their way under the tread of his
tire. And Batali just can’t stomach smooshing a perfectly good morel.
“I cannot drive the car over morels,” he said. “I have to stop and pick as we go.”
Morels are just one of the native delicacies the world-famous chef enjoys
during his time in Michigan. Every year, Batali leaves behind the frantic pace
of his city life to enjoy summers, as well as Thanksgiving and Christmas, in
Northern Michigan—joined by his wife, Susan Cahn, and 9- and 11-year-old
sons. He speaks about the time at his home north of Traverse City with a
reverie and fondness that leaves little doubt in one’s mind that Michigan has
carved out a special place in his heart.
“It’s not just 2,000 miles from New York. It’s two million miles from New York,”
he said in a recent phone conversation from Manhattan. “In New York, we have
to watch the kids at every corner and be very careful. In Michigan, they can run
for three miles without stopping.”
He goes on to describe the water of the Grand Traverse Bay he overlooks from
the windows in his house as being “very Caribbean-looking,” the food as being
delicious and the friends and neighbors as being like family.
26 Solace spr i ng & summer 2008
It’s easy to see why Batali needs to get away.
He has hosted two Food Network programs,
Molto Mario and Ciao America, and is a
favorite on the network’s popular series Iron
Chef America, where he and other chefs battle
it out for bragging rights. He also is a thriving
restaurateur, with seven restaurants in New
York City, three in Las Vegas and two in Los
Angeles. He has authored six cookbooks
including his latest Mario Batali—Italian
Grilling—a guide for home grillers.
But when he pulls up that drive, Batali is ready
to leave it all behind. “Within three hours of
arriving I’m relaxed,” he said.
It was Batali’s wife, a University of Michigan
graduate, who first introduced him to the
Traverse City area about 10 years ago. They
would take summer vacations to visit her
friends for, at first, a week. Then a week
became two weeks, and then longer. When
the house they were renting was no longer
available, they decided in 2003 it was time to
buy a place of their own.
“[My wife] re-fell in love with it, and I
discovered what a beautiful, perfect, simple
and honest place it was,” he said.
His days are filled with simple summer
pleasures—playing golf, fishing for bluegills,
taking walks on the beach, hiking at Sleeping
Bear Dunes National Lakeshore, and eating
picnic lunches. In the evening, he might catch
a baseball game with Traverse City’s semi-pro
team, the Beach Bums. And on Friday nights,
you will find him relaxing in a lawn chair for
concerts in the park.
You’ll also find him hanging out in their duplex
tree house with his boys—usually on the roof
watching birds. They go camping on Manitou
Island and visit Mackinac Island as a family
once every summer.
And then, of course, there’s the entertaining,
which usually happens three or four nights a
week in the summer. Batali does most of his
cooking in his outdoor brick pizza oven and
the patio grill that sits close by. He ordered
the pizza oven from Italy and then called
“Within three hours of arriving I’m relaxed.”Mario Batali
27Solace spr i ng & summer 2008
upon a local bricklayer to install it. He makes
“everything” in it, including not only a lot
of pizza, but also whole roasted chickens, a
Christmas ham and legs of pork in traditional
Italian style. “Everything that comes out of
there tastes great,” he said.
When it’s pizza coming out of the oven, Batali
has three favorites—margherita, spicy salami
and sweet peppers, and napolitana with
anchovies and oregano.
Inside, the kitchen boasts a Viking range and
refrigerator and plenty of counter space. It
opens into the living room area—a space with
25-foot high ceilings and windows overlooking
the beach.
Known for his devotion to fresh ingredients,
Batali revels in Michigan summer crops
including cherries, sweet corn, apricots,
peaches and plums. He also is a fan of fresh
whitefish. With the morels, Batali is known to
make roasted chicken with morels and cream
or spaghetti with morels and sweet garlic.
Like any other local, Batali makes the rounds to
his favorite markets including Hansen Foods
of Suttons Bay and Burritt’s Fresh Market in
Traverse City.
And sometimes he lets someone else do the
cooking—especially when it means a visit to
Taqueria Margarita on Airport Road in Traverse
City. “It’s some of the best Mexican food I
have ever had,” Batali said.
Despite some tempting opportunities, Batali
has no plans to open a restaurant or winery
of his own in Michigan. “No, then I would go
to work every time I go on vacation,” he said.
“The idea is to really escape.”
Perhaps the closest thing to running a
restaurant Batali gets to in Michigan is the
meal for a dozen people he has donated to the
Leelanau Conservancy’s annual fund-raising
silent auction for the past five years. Prepared
and served at Cherry Basket Farms in Omena,
the meal drew $55,000 last year.
He also gives his sons a turn in the kitchen.
They have taken to hosting Iron Chef contests
with their friends in the kitchen, preparing
everything from pasta and sloppy joes to a
caramba burger with salsa. This father is not
one to interfere in their escapades: “I just step
in before someone gets burned,” he said.
After all, in Michigan perhaps more than
anywhere, this celebrity chef just wants to be
a regular dad and neighbor. “We’re part of the
town so I do not get any more scrutiny than
the guy who runs the hardware store,” he said.
“Everyone is really friendly and says ‘hello.’”
And he’s hoping the honest and quaint place
he fell in love with stays that way. “I don’t
want anyone to come join me,” he joked.
“Well, a few are OK.” ✱
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28 Solace spr i ng & summer 2008
going LoCaL
written by Alyssa Roggie Allen
photography by Mitch Ranger
a new word and a new, old, way of eating
Chef Werner Absenger of Cygnus 27
30 Solace spr i ng & summer 2008
If so, you might just be a locavore. Just as an
herbivore eats plants and a carnivore eats
meat, a locavore eats local. The term has now
gone mainstream—in fact, last year Oxford
University Press chose locavore (some people
say “localvore”) as the New Oxford American
Dictionary’s Word of the Year.
The movement has gained momentum in
recent years, with more and more home
cooks and chefs alike using locally grown
ingredients and embracing practices such as
taking advantage of seasonally fresh foods,
buying from local farmers and markets, and
even growing gardens of their own.
For some, the motivation is simple—locally
grown, fresh food tastes better than food
that has traveled hundreds of miles over
several days. Others are motivated by the
detrimental environmental impact of the
transportation of food, including fuel costs
and global warming. And still others like
to see their money spur economic growth
locally, support local businesses and build a
sense of community.
Elissa Sangalli Hillary, executive director
of Local First, said this “new” movement
actually represents a desire to return to a
time before the average food item in the
United States traveled 1,500 miles from farm
to table.
“I think we realize we have lost something in
that,” said Hillary, whose organization works
to educate consumers and support local
businesses in Kent and neighboring counties.
But for those motivated by dollars and cents,
Hillary points out compelling information
from a research study commissioned in 2004
in Andersonville, Illinois. According to the
study, for every $100 you spend at a local
business, $68 stays in the local economy.
For every $100 you spend at a non-local
business, $43 stays in the local economy.
That information has an impact on
individuals making buying decisions for
their home, as well as on chefs and other
restaurant representatives making decisions
about where to buy ingredients. “They have
a wider eye to the community,” Hillary said.
“It’s about what’s going to keep customers
coming back, and they are not going to keep
coming if they do not have jobs and all the
businesses around them close.”
That rings true for Marie Catrib who opened
a delicatessen and bakery in Grand Rapids’
East Hills Neighborhood three years ago.
Catrib said her customers frequently
express their appreciation for her focus on
sustainability and supporting local farmers.
Marie Catrib’s, located at 1001 Lake Drive,
has relationships with various local farms,
including Mud Lake Farm in Hudsonville, a
small farm specializing in hydroponic lettuce
and other salad greens. The restaurant also
buys eggs and bacon from Creswick Farms in
Ravenna, and meat from Crane Dance Farm
in Barry County.
Although the farms deliver their products
to the restaurant, Marie Catrib cannot stay
away from the Fulton Street Farmer’s Market.
She’s there four days a week in the summer,
relishing in the fresh fruits and vegetables.
“Even though they bring us stuff, I still want
to go and pick up more things,” she said. “I
love it.”
Do you buy apples grown
close to home rather than
those shipped hundreds of
miles to a supermarket?
Can you chat with the person who
kneaded the dough for your bread at the
neighborhood bakery?
And do you find yourself asking your waiter
in restaurants where they buy their salad
greens or steaks?
The Green Well
Chef Chad Miller of Bloom
32 Solace spr i ng & summer 2008
Executive Chef John State of the JW Marriott and signature restaurant, six.one.six
You’ll find Chad Miller, head chef and co-
owner of Bloom in downtown Grand Rapids,
at 40 Monroe Center, at the farmer’s market
whenever possible as well. Miller changes his
menu frequently depending on the freshest
ingredients he can get at the time.
“If I can’t go get a berry that’s locally grown,
you will not see it on my menu,” said
Miller, who grew up picking fresh Michigan
blueberries and strawberries. “That’s what it’s
supposed to taste like,” he said of the freshly
picked berries.
He’s equally as discriminating about
asparagus, because he grew up behind an
asparagus farm in Constantine, Michigan. “I
hate seeing it in January from South America,”
Miller said.
Bloom is just one of the many local
restaurants that buys food from “Farmer
Dave” of Ingraberg Farms in Rockford. Goat
cheese from Dogwood Farms Dancing Goat
Creamery in Byron Center also has become a
popular item at area restaurants.
The farm owner and goat cheese maker
herself, Barbara Jenness, was dining at San
Chez for her retirement party when the
waitress asked what she was planning to do
in her retirement. When she replied that she
was going to make goat cheese, she gave her
card to the waitress, who delivered it to the
chef. “She said, ‘The chef will be calling you,’”
Jenness said. And he did.
Jenness made 56 pounds of goat cheese per
week while the goats were lactating last year
(from spring through fall), and she plans to
make about 100 pounds per week this year.
Having the business of several restaurants
helped ensure the success of her new venture.
“That’s an example of a really beautiful
product,” John State, executive chef at
six.one.six located inside of the JW Marriott
Grand Rapids, said of her cheese. And quality
must come first when buying any product,
including local products, he said.
In the restaurant’s first year, State said he
wants to cultivate more relationships with
farmers. “It takes a lot of time,” he said. “But
we as chefs owe it to ourselves, our guests
and the future of our state. We have some
amazing products here. We’re second only
to California in the variety of things that are
grown here. We have an amazing array.”
Guests at The Green Well, a restaurant which
opened last fall at 924 Cherry Street, would
be amazed to look inside the freezer in the
kitchen, according to General Manager James
Berg. “We have a freezer like you have at home
for a restaurant that serves 1,800 people a
week,” he said. “We have french fries and ice
cream in there. That’s it.”
Fresh, local food is an emphasis the
management group, Essence Restaurant
Group, first started at sister restaurant Bistro
Bella Vita, 44 Grandville Avenue, a decade
ago, Berg said. Bistro Bella Vita helped
create the first restaurant relationship with
“Farmer Dave” at Ingraberg Farms in 1997.
The restaurant recently showed off the
possibilities of local products in a dinner for
the executive team of a local company. Berg
said 90 percent of the ingredients were local,
including greenhouse lettuce, maple syrup,
candied nuts, pork, ribeye steak, potatoes,
sausages, apples, and pears.
Berg contends the commitment must come
from personal conviction. “You do this stuff
because you believe in it,” he said.
That conviction is strong for Werner Absenger,
head chef at Cygnus 27, inside the Amway
Grand Plaza, who said he welcomes the
opportunity to develop a relationship with
the suppliers of his food. Absenger buys local
products including ground beef and free-
range chicken from Creswick Farms, salad
greens and herbs from Ingraberg Farms, and
sausage from Sobie’s Meats.
In fact, he stops in at Sobie’s personally on his
way to work once a week to pick up his order.
“I know the person responsible for the
product … I don’t only know him, I know his
wife and kids,” he said. “I am helping put the
kids through college.”
To Absenger and other chefs, this is one place
where they should work together, not as
competitors: “If the planet is all messed up,
none of us is going to make any profit,” he
said. “That’s what it comes down to.” ✱
34 Solace spr i ng & summer 2008
west
written by Sherrie Barber Willson
photography by Mitch Ranger
Enjoying local flavor at the area’s largest microbreweries
It’s just like something out of a movie—a local
bar with regulars and a friendly barkeep who
greets you by name. There’s good conversation
and a relaxed atmosphere that makes it easy to
linger until closing time.
That’s what you’ll find at West Michigan’s three
largest microbreweries: Founders in Grand
Rapids, Bell’s in Kalamazoo and New Holland in
Holland. All three breweries’ handcrafted beers
have won fans far beyond their hometown
devotees. But if you’ve enjoyed the beer
and never visited the breweries themselves,
you’ve only had half the experience. There’s
no better place to taste the local flavor—and
meet the local people—than at these friendly
neighborhood brew pubs.
brewsMichigan
35Solace spr i ng & summer 2008
Larry Bell, owner of Bell’s Brewery in Kalamazoo
New Holland’s brewmaster, John Haggerty in Holland
37Solace spr i ng & summer 2008
New Holland Brewing
66 E 8th Street, Holland
616.355.NHBC
newhollandbrew.com
(About a 30 minute drive from your hotel)
New Holland’s
slogan is “Art
in fermented form,” and that’s exactly what
you’ll find at the second largest of West
Michigan’s breweries.
“Our goal is to balance consistency and
creativity,” said beervangelist and partner
Fred Bueltmann. “We want the people who
love Mad Hatter to enjoy the same flavor
each time, but we also want to have an
answer to ‘What’s new?’”
Founded in 1996, New Holland has four
year-round beers and one of four seasonals
available at any given time, as well as two
or three of their high-gravity series (made
with extra strength and body). Dragon’s
Milk is their most famous high-gravity
beer—a barrel-aged strong ale that’s rich,
creamy and mellow.
New Holland fan Brad Bishop loves the
seasonal Ichabod pumpkin ale, which he
said makes him think of “those crisp fall
evenings in Michigan.”
As with the other breweries, visit the pub
and you’ll find beers never sold elsewhere.
Many are variations on favorites—for
instance, they do 10 versions of Mad Hatter,
their India pale ale. The pub also has hard
cider on tap made from Michigan apples,
including one that blends in raspberry juice
for added fruitiness.
Can’t decide which beer to try? Customers
can do a “flight,” with mini-samples of six
beers of their choice.
“We’re excited about presenting a range of
flavors and challenging people’s perceptions
of beer,” Bueltmann said. “The American
beer palate is getting more sophisticated
and adventurous, and it’s letting us try
things that maybe five years ago wouldn’t
have been popular.”
You’ll find another unique offering at the
pub as well: artisan spirits. It started as a
hobby, and now the brewery has a line of
brandies distilled on site—Duchess, available
in six flavors similar to those of vodka, and
Jumpin’ Juniper, a juniper-flavored brandy
similar to gin.
With those, the brewery makes a huge array
of specialty martinis and cocktails, from
classics like a cosmopolitan, to decadent,
dessert-like ones such as Dutch Apple Pie,
made with Duchess Raspberry, cranberry
juice, Caramel Apple Delight with Sprite.
The cocktails taste similar to those made
with vodka, but smoother, a bit sweeter and
richer, as befits brandy, and without the
harshness of some vodka cocktails.
The pub has a variety of environments—
the bar, a restaurant area, a game room, a
lounge spot with couches, and several rooms
available for private parties. Merchandise
is sold in a store area up front, and a cooler
lets you carry out beer. Growlers are also
available.
To get the real sense of the place, Bueltmann
said, you should visit it. “Nothing can replace
that interchange with customers; we cherish
that connection.”
New Holland’s motto of “Art in Fermented Form” doesn’t stop with
the beer in the bottle. Their approach to packaging more than a dozen
beers they offer throughout the year includes creative labels with images
that evoke each beer’s attitude.
New Holland.
38 Solace spr i ng & summer 2008
Founders Brewing Co.
235 Grandville Avenue SW, Grand Rapids
616.776.1195
foundersbrewing.com
(A short walk from your hotel)
Mike Stevens (left) and Dave Engbers (right) of Founders
For devotees of
microbrews, the appeal
is the flavor, the uniqueness and the quality
when compared to regular beers. Founders is
a prime example of that.
“We don’t take shortcuts and never will,” said
cofounder Dave Engbers. “If it costs more to
produce, we charge more, and our customers
are happy to pay because they know they’re
getting a great product.”
Founders bottles and ships to distributors in
seven states, but at the home base you’ll find
beers you’ll never see in stores. Always on tap
are 14 beers, including classic favorites like the
Pale Ale and Porter, as well as experimental
or seasonal beers like Devil Dancer, known for
massive bitterness and 13 percent alcohol by
volume, and Ambrosia, a fruity beer sold only
in the taproom.
The quality is evident as you taste various
beers. Blushing Monk, a summer specialty that
sells for $16 a bottle, has an intense fruitiness
from being brewed with $15,000 worth of
fresh raspberries. The Kentucky Breakfast
Stout, which goes on sale each year on the
Ides of March, is aged in bourbon barrels for a
year with espresso beans floating in it.
Don’t think this is beer for snobs, though.
Founders prides itself on having something
for everyone.
“Look around,” Engbers said, gesturing at the
busy pub room. “Our customers range from 21
to 70, and you see all walks of life.”
Founders moved to a new facility in
November, and business is booming.
Production has increased 120 percent, from
4,000 barrels to 11,000—“and I don’t know if
that’s enough!” Engbers said.
(continued on page 40)
Founders.
39Solace spr i ng & summer 2008
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40 Solace spr i ng & summer 2008
To Bell’s beer fans, summer means
one thing: Oberon.
Drank from a bottle or a pitcher with orange
slices, Bell’s most storied beer has fans across
the country.
“We make a ton of beers that are just as
good, if not better, but it’s just a behemoth,”
said retail manager Jason Reicherts. “Maybe
because it’s seasonal—the anticipation keeps
it special.”
Bell’s (formerly Kalamazoo Brewing Co.)
began brewing in 1983 and is now the oldest
craft-brewer east of Boulder, Colo. Last year it
produced over 90,000 barrels, making it the
largest West Michigan brewery by far.
You can buy it in 15 states, but it’s always
freshest (not to mention cheapest) at Bell’s
Eccentric Café, located next door to the
brewery, where 11 beers are on tap and
prices start at $2. Choices range from year-
round favorites like Third Coast, a golden
beer brewed with pale malts, to seasonals
like Cherry Stout, a tribute to the popular
Michigan fruit, to small batch brews sold only
in the pub, like Hell Hath No Fury, a Belgium
double brewed American craft style.
Much of Bell’s fame lies in its numerous
seasonals, like Oberon. “I think it contributes
to the mystique,” Reicherts said. “People
develop a real emotional attachment to their
favorites.”
On a rainy Saturday afternoon, the Eccentric
Café was bustling with people enjoying the
beer and socializing. There’s no smoking, and
no TVs or wireless—a deliberate choice to
promote conversation.
“People tell us we’re losing a lot of business,
but the last thing we want is a bunch of
people staring at laptops,” Reicherts said.
“Now, the bartender and a client will start to
talk, and the next thing you know, the whole
bar is involved.”
“It’s a great place to spend a Saturday
afternoon … or a Sunday … or after work,” said
John Jablovskis, a longtime customer who this
particular afternoon started with Third Coast
Ale, moved to Two-Hearted, then back to
Third Coast. He drinks Bell’s because “the beer
always has a good taste.”
Oberon isn’t the only thing that makes
summer special at Bell’s. Out back is a beer
garden large enough to hold 900 people,
where live music plays and hops grow on the
surrounding fence and overhead trellis. In cold
weather, there’s live music inside on Thursday,
Friday and Saturday nights.
“This is a local place, but we love newcomers,
too,” Reicherts said. “You won’t feel like a
newcomer for long, I guarantee.”
The new location is in a formerly abandoned
warehouse, and they tried to keep as many
original features as possible. Two enormous
loading doors open up in summer onto
a porch, and a glass wall at one end lets
taproom patrons watch the brewers at work.
It’s also non-smoking.
The taproom has a cooler where customers
can buy bottles to carry out. There’s
entertainment three times a week—open
mic on Tuesday and live music on Thursday
and Saturday nights.
“I come here for the social aspect,” said Lynn
Noreen, a five-year member of Founders’
Mug Club whose drink of choice is Pale Ale.
“I see the same people here, so I can always
find a friend.”
Founders takes the same creative approach with beer labels. They are currently in the process of redesigning all of their beer labels. The graphics will be the same, but they will be more consistent with one another—
so you’ll know a Founders beer when you see it.
Bell’s General Store
355 E Kalamazoo Avenue, Kalamazoo
269.382.5712
bellsbeer.com
(An hour drive from your hotel)
Bell’s.
✱
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42 Solace spr i ng & summer 2008
sAvor: A guide to dining
Bentham’sLocated in the Amway Grand Plaza Hotel Overlooking the Grand River, Bentham’s is one of the city’s best-known
family restaurants. Its relaxed atmosphere makes it the perfect place
for gourmet breakfasts, business casual lunches, family dining, or a
late evening bite.
616.774.2000 amwaygrand.com
Whether you’re looking for a fresh pastry and hot coffee, a fine dining experience, or a relaxing nightcap, we have just the place for you.
Blue plate Located in the Downtown Courtyard by Marriott, Plaza Towers
Serving American cuisine for breakfast, lunch, and dinner, Blue Plate
restaurant features all your favorite comfort foods. It’s a great spot for
quick bites, specialty drinks, or delicious custom-made pizzas.
616.779.3400 marriott.com
Bistro Bella vita Located downtown at Weston and GrandvilleBistro Bella Vita, home of West Michigan’s largest martini bar, serves
Mediterranean country cuisine in a casual atmosphere with superior
service. Executive Chef Patrick Wise prepares natural, seasonal
cuisine using chemical-free, locally grown produce and hand-selected
ingredients for natural flavors that are never overcomplicated. Fresh.
Natural. Local. Monday-Friday lunch. Monday-Sunday dinner.
616.222.4600 bistrobellavita.com
the 1913 room Located in the Amway Grand Plaza Hotel As the first and only AAA Five Diamond restaurant in the entire state
of Michigan, The 1913 Room is heralded as one of the Midwest’s best
dining destinations. Reservations are recommended. Complimentary
valet parking is available.
616.774.2000 amwaygrand.com
43Solace spr i ng & summer 2008
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44 Solace spr i ng & summer 2008
gp sportsLocated in the Amway Grand Plaza Hotel Designed with the discerning sports fan in mind, GP Sports allows
guests to stay current with 40 televisions and three large screens.
Gourmet-inspired dishes such as oven-fired pizzas and Black Angus
burgers help define the restaurant’s unpretentious personality.
616.774.2000 amwaygrand.com
Cygnus 27 Located in the Amway Grand Plaza Hotel Sitting atop the Amway Grand Plaza, Cygnus 27 indulges all your
senses with trend-setting décor and globally influenced American
entrees that have earned widespread acclaim. Cygnus 27 is proud
to have earned a AAA Four Diamond restaurant designation.
Complimentary valet parking is available.
616.774.2000 amwaygrand.com
sAvor: A guide to dining
Cornucopia Located in the Amway Grand Plaza Hotel For bites on-the-go that don’t sacrifice flavor, Cornucopia’s
international deli-style setting boasts fresh pastries, gourmet pizzas,
deli sandwiches, desserts, and Julius Meinl coffee.
616.774.2000 amwaygrand.com
the B.o.B. Located in downtown Grand Rapids
Located in downtown Grand Rapids, The B.O.B.’s casual appeal, large
size and age inspired its name—an acronym for Big Old Building.
The B.O.B. houses several restaurants, a cigar lounge, a microbrewery,
banquet rooms, a comedy club, a dance club, a billiards hall, live jazz
and a wine cellar. The microbrewery, B.O.B.’s House of Brews, regularly
wins awards around the country.
616.356.2000 thebob.com
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46 Solace spr i ng & summer 2008
Lumber Baron Bar Located in the Amway Grand Plaza Hotel A historic gentleman’s bar, the Lumber Baron Bar is smoke-
free and offers an impressive selection of premium drinks and
tantalizing appetizers.
616.774.2000 amwaygrand.com
Mixology Located in the JW Marriott Grand Rapids
Those desiring a nightcap can retreat to JW’s destination lounge
Mixology, located on the main level. With its two-sided fireplace
and compelling views of the Grand River, Mixology serves
everything from classic cocktails made with fresh juice to custom
menu choices prepared in 5, 10, 15 or 20 minutes. Free validated
parking is available.
888.844.jwgr ilovethejw.com
the grill at 1913 Located in the Amway Grand Plaza Hotel Few steakhouses in Grand Rapids compare to The Grill at 1913. In
addition to the choice selection of savory cuts, the grill’s famous daily
luncheon buffet features a variety of tantalizing dishes, from soups to
seafood. Complimentary valet parking is available.
616.774.2000 amwaygrand.com
garden CourtLocated in the Amway Grand Plaza Hotel Designed for quick drinks with colleagues or friends, the
Garden Court lounge is a casual, tranquil setting complete
with a garden pond.
616.774.2000 amwaygrand.com
sAvor: A guide to dining
48 Solace spr i ng & summer 2008
sAvor: A guide to dining
six.one.six Located in the JW Marriott Grand Rapids
Those looking for highly inspired cuisine in a stylish, cosmopolitan
setting, look no further than six.one.six. With its unique combination
of globally influenced tastes to regional favorites fashioned from
local produce, six.one.six offers a feast for the senses without even
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888.844.jwgr ilovethejw.com
starbucks Coffee®Located in the Amway Grand Plaza Hotel & JW Marriott Grand Rapids Downtown is lucky enough to have two! Savor a large selection
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49Solace spr i ng & summer 2008
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art showsNORIKO NAGAI . JAPAN . TAPESTRY
April 1 through April 30St. Cecilia Music Center Noriko returns to exhibit her beautiful tapestries created from vintage kimono silks and fabrics.For more information call 616.459.2224 or visit www.scmc-online.org or email [email protected].
MORE OR LESS
April 4 through May 9LaFontsee Galleries/ Undergroun d Studio “More or Less” marks a departure from the representational work previously on exhibit this season at LaFontsee Galleries, showcasing the newest suite of abstract paintings by two of West Michigan’s most established process painters: Linda LaFontsee and Michael Schaeffer.For more information call 616.451.9820 or visit www.lafontsee.us or email [email protected].
FESTIVAL OF THE ARTS
June 6, 7, and 8Downtown Grand Rapids, Calder Plaza Festival is truly unique: an arts celebration put on totally by volunteers; a feast of culinary arts, with lots and lots of food booths presented as fund-raisers for area churches and non-profit organizations; a community-wide salute to the incredible talent in West Michigan. Enjoy Festival’s community showcase of the arts in all forms: visual, performance, culinary and more! For more information call 616.459.1300 or visit www.festivalofthearts.org.
ST. CECILIA 125TH CELEBRATION
August 1 through September 30St. Cecilia Music CenterTake a look back at our musical journey, rich with deep strokes of colors and vibrant textures. For more information call 616.459.2224 or visit www.scmc-online.org or email [email protected].
ART AROUND TOWNMay 2Celebrate UICA’s ArtWorks program, which engages youth in meaningful work experiences in the arts. The event will be held at Kindel Furniture and includes a silent auction showcasing work produced by ArtWorks interns, furniture making demonstrations, and fabulous food and drinks. For more information call 616.454.7000 or visit www.uica.org.
ARTIST RECEPTIONMay 30A mechanized dining table, a video installation where the viewer’s cast shadow reveals a hidden secondary video display, and wax and felt sculpture are some of the highlights of the three exhibitions opening in May. Free admission, hors d’oeuvres, complimentary wine. For more information call 616.454.7000 or visit www.uica.org.
ConcertsMICHAEL BUBLé April 20Van Andel ArenaAlong with his passion for creating great music in the studio, performing on stage is pure paradise for Michael Bublé. “I just love getting in front of people,” he says. “It’s so important to be in touch with your audience. They’ve paid their money. I want them to be entertained. If they want to cry or laugh or dance or sing or yell, they can do whatever they want. My responsibility is just to take them away.”Tickets may be purchased at the Van Andel Arena and DeVos Place box offices and through Ticketmaster or order online at www.ticketmaster.com.
THE GILMORE KEYBOARD FESTIVAL PRESENTS: ADAM GOLKA WITH THE GRAND RAPIDS SYMPHONYApril 24 and 25St. Cecilia Music CenterTwenty-year-old Adam Golka has been making a name for himself as a new and exciting presence on concert stages. Hailed by critics for his powerful performance at this season’s opening concert of the Milwaukee Symphony, he has also been chosen to participate in the Leon Fleisher Workshop on Beethoven’s Piano Sonatas at Carnegie Hall. For more information visit www.thegilmoreiscoming.com.
HAT TRICK CONCERT SERIES PRESENTS: MULEBONEMay 5One Trick PonyJoin us for some great music and great food at our “Hat Trick Series.” Seating is on a first come, first serve basis. “Passing the hat” for donations at each show will benefit a local charity. Over $37,000 has been donated to over 80 local non-profit agencies since the inception of the Hat Trick Series.For more information call 616.235.7669 or visit www.wyce.org.
BLUES IN THE VINEYARDJuly 12Fenn Valley Vineyards & Wine CellarA relaxing evening of “Blues in the Vineyard” with two great bands. Bring your lawn chairs and picnic baskets or food is available on site. For more information call 269.561.2396 or visit www.fennvalley.com or email [email protected].
Cultural eventsCHIAROSCURO: WEST MICHIGAN’S INTERNATIONAL FILM SERIESJanuary 15 through May 1Urban Institute for Contemporary Arts FREE international film series from January–April. Each film is preceded by a short film written and produced by local talent and followed by an expert panel for a Q&A session.For more information call 616.454.3994 or visit www.uica.org/chiaroscuro.html or email [email protected].
NATIONAL GEOGRAPHIC MAPS: TOOLS FOR ADVENTUREFebruary 2 through May 11Public Museum of Grand Rapids Come explore this exciting opportunity to immerse your family in the thrilling world of maps! Search the ocean floor for treasure, navigate a robot through a pyramid, create your own maps and learn about past and present explorers.For more information call 616.456.3977 or visit www.grmuseum.org or email [email protected].
2ND ANNUAL GRAND RAPIDS TANGO FESTIVALApril 17, 18, and 19Imagerie Gallery, Armenta Studio The 2nd Annual Grand Rapids Tango Festival presents three days of tango workshops, live tango music, and milonga (Argentine tango social dances). For more information call 616.406.9655 or visit www.grtango.org or email [email protected].
79TH ANNUAL TULIP TIME FESTIVALMay 3 through May 10HollandThis community, located 30 minutes west of Grand Rapids, celebrates its Dutch heritage and the blooming of millions of tulips with parades, street scrubbing, costumed Klompen Dancers, musical shows and eight miles of tulip lanes.For more information call 800.822.2770 or visit www.tuliptime.com.
5TH ANNUAL LOCAL FIRST STREET PARTYJune 14 For more information visit www.localfirst.com.
29TH ANNUAL HOMECOMING OF THE THREE FIRES TRADITIONAL POW WOWJune 14 and 15Riverside ParkThe 28th annual gathering celebrates the unity of the three tribes of Michigan, the Ottawa, Chippewa and the Potawatomi. Also featured in this event is traditional dancing, music, craft vendors and food booths. Free parking is available. The Grand Entries take place Saturday at 1PM and 6PM and on Sunday at noon. Family attendance encouraged at this alcohol-free and drug-free event.For more information call 616.458.8759 or email [email protected].
EAT LOCAL CHALLENGE KICK-OFF AT SAN CHEzSeptember 5For more information visit www.localfirst.com.
CALendAr of events
51Solace spr i ng & summer 2008
Designer Lines
Robert Graham
Joseph Abboud
Joe by Joseph Abboud
Axis
Alex Cannon
Cooper Jones
Forsyth of Canada
James Tattersal
S. Cohen
Ben Hogan
CALendAr of events
Theater & performing artsGRAND RAPIDS BALLET PRESENTS: EAST MEETS WESTApril 18 and 19Forest Hills Fine Arts Center The Grand Rapids Ballet Company presents East Meets West. A celebration of creation comes to Forest Hills when we welcome a guest choreographer to create a new work for our dancers in addition to dazzling works by our Artistic Director Gordon Peirce Schmidt. Don’t miss this new collection of choreographic works, a treat for all ages unlike anything you’ve seen before from the company.For more information call 616.454.4771 ext 10 or visit www.grballet.com or email [email protected].
OPERA GRAND RAPIDS PRESENTS: THE FLYING DUTCHMANMay 2 and 3DeVos Performance Hall Without the discovery of true love, a Dutch sea captain is condemned to sail the Sea until Judgement Day. In Wagner’s melodic retelling of the picturesque and macabre legend of “The Flying Dutchman” stormy overtures and a swirling dark libretto make way for love to conquer all. Music by Richard Wagner, conducted by Robert Lyall & featuring the Grammy Nominated Grand Rapids Symphony!For more information call 616.451.2741 ext 3 or visit www.operagr.com.
CIVIC THEATRE PRESENTS: MISS NELSON IS MISSINGMay 7 through May 11 and May 15–18Grand Rapids Civic Theatre Based upon the popular book series, the unruly students of room 207 can’t seem to treat their teacher with respect. So, Miss Nelson retaliates by dressing up as a substitute teacher named Miss Viola Swamp. For more information call 616.222.6650 or visit www.grct.org.
CIRCLE THEATRE PRESENTS: BINGO, THE MUSICALMay 8 through May 24Aquinas College Performing Arts CenterBingo is a high-energy, funny new musical focusing on three bingo-obsessed friends who travel through a terrible storm for their weekly game encountering new characters along the way.For more information call 616.456.6656 or visit www.circletheatre.org.
GRAND RAPIDS SYMPHONY SEASON FINALE WITH ANDRé WATTS GILMORE FESTIVAL CONCERTMay 9 and 10DeVos Performance HallRavel, Rapsodie Espagnole; Grieg, Piano Concerto; Tchaikovsky, Symphony No. 2.For more information call 616.454.9451 or visit www.grsymphony.org or email [email protected].
GRAND RAPIDS BALLET PRESENTS: GORDON PEIRCE SCHMIDT PREMIEREMay 15 through May 18Peter Martin Wege Theatre The Grand Rapids Ballet Company presents a Gordon Peirce Schmidt Premiere. See what Gordon Peirce Schmidt comes up with next! Created specifically for our new beautiful theatre, it will be full of the innovation, athleticism, and grace you’ve come to expect from him and the Company.For more information call 616.454.4771 ext 10 or visit www.grballet.com or email [email protected].
ACTORS’ AT SPECTRUM THEATER PRESENTS: KISS OF THE SPIDER WOMANMay 15 through May 25Spectrum Theatre The musical theatre geniuses who brought us CABARET and CHICAGO present this Tony Award winning musical of two men, Valentin and Molina, thrown into a South American prison cell. These complete strangers are brought together and escape their daily suffering through Molina’s stories of the movie goddess, Aurora, whose most frightening role is the “Spider Woman.” For more information call 616.234.3947 or visit www.actorsatspectrum.org.
GRAND RAPIDS SYMPHONY PATRIOTIC BROADWAYMay 16, 17, and 18DeVos Performance HallPatriotism has been at the core of American musicals since singers first took to the Broadway stage. Don’t miss this rousing salute to America and the music of Berlin, Gershwin, Bernstein and more.For more information call 616.454.9451 or visit www.grsymphony.org or email [email protected].
BROADWAY GRAND RAPIDS PRESENTS: MONTY PYTHON’S SPAMALOTMay 20 through May 25DeVos Performance HallSPAMALOT tells the tale of King Arthur and his Knights of the Round Table as they embark on their quest for the Holy Grail. Flying cows, killer rabbits, taunting Frenchmen and show-stopping musical numbers are just a few of the reasons audiences everywhere are eating up SPAMALOT.For more information call 616.456.3333.
CIVIC THEATRE PRESENTS: WAITING IN THE WINGSJune 5 through June 21Grand Rapids Civic TheatreCoward’s tribute to theatre is set in The Wings, a dilapidated charity home for aged actresses. Jealousy abounds among the former stars and sets the stage for a wealth of sophisticated wit and a collection of tangled subplots.For more information call 616.222.6650 or visit www.grct.org.
THE YOUNG AMERICANSJune 12 and 13Van Singel Fine Arts CenterFormed in the 1960s, this terrific organization has been showcasing young American talent for decades, while sharing the rich tradition of our nation’s musical creations! Dozens of outstanding energetic young singers and dancers, glorious choreography, colorful costumes, and a grand tour of recent American musical history—the Young Americans celebrate all that’s wonderful about our nation.For more information call 616.878.6800 or visit www.vsfac.com or email [email protected].
CIRCLE THEATRE PRESENTS: ESCANABA IN LOVEJune 12 through June 28Aquinas College Performing Arts CenterEscanaba In Love is a brand-new play which brings a touching, romantic comedy element to the rugged hunter-humor of our favorite yooper family. As deer hunting season arrives, the Soady men meet their biggest challenge: not a great buck or a hunter’s dream, but the camp’s first female visitor.For more information call 616.456.6656 or visit www.circletheatre.org.
MAGIC CIRCLE THEATRE PRESENTS: SNOW WHITEJuly 10 through July 13Aquinas College Performing Arts CenterSnow White is a new play based on the Olenberg Manuscript and early versions of the Brothers’ Grimm Tale of Snow White.For more information call 616.456.6656 or visit www.circletheatre.org.
CIRCLE THEATRE PRESENTS: CROWNSJuly 24 through August 9Aquinas College Performing Arts CenterCrowns is a moving and celebratory musical in which hats become a springboard for an exploration of black history and identity. It is charming, funny and touching, and the Gospel music will take you to unbelievable heights.For more information call 616.456.6656 or visit www.circletheatre.org.
CIVIC THEATRE PRESENTS: DISNEY’S HIGH SCHOOL MUSICALAugust 1 through August 9Grand Rapids Civic TheatrePerformances are August 1, 3, 7 and 9. This award winning movie musical and pop-culture phenomenon is filled with hit songs that will have kids, as well as those “kids at heart” ready to start moving in the aisles.For more information call 616.222.6650 or visit www.grct.org.
CIVIC THEATRE PRESENTS: ALICEAugust 2 through August 10Grand Rapids Civic TheatreAlice is a sassy little girl on a journey to claim the “sweepstakes” of a lifetime. Joined by her two best friends—an imaginary rabbit named Sal, and a real-life nerd named Robin.For more information call 616.222.6650 or visit www.grct.org.
CIRCLE THEATRE PRESENTS: ALBOM’S TUESDAYS WITH MORRIEAugust 21 through September 6Aquinas College Performing Arts Center Albom’s Tuesdays With Morrie is an autobiographical story of an accomplished journalist reuniting with his old professor who is battling Lou Gehrig’s Disease. What starts as a simple visit turns into a weekly pilgrimage and a final lesson in the meaning of life.For more information call 616.456.6656 or visit www.circletheatre.org.
GEORGE RICKEY KINETIC SCULPTURE: “A RETROSPECTIVE “Now through July 1Frederik Meijer Gardens & Sculpture ParkInspired by Alexander Calder’s mobiles and David Smith’s cubic sculptures, George Rickey combined his love of engineering and mechanics to introduce the notion of kinetic sculpture to America in the mid-twentieth century. Frederik Meijer Gardens & Sculpture Park is proud to be the only Midwest venue for this important exhibition. The first of its kind following the artist’s death, this retrospective surveyed six decades of the artist’s work and included approximately 30 interior and 20 exterior works, on loan from various collections across the United States. The outdoor portion only will remain on exhibit until July.
FOREMOST’S BUTTERFLIES ARE BLOOMINGMarch 1 through April 30Frederik Meijer Gardens & Sculpture ParkMeijer Gardens and Foremost Insurance Group present the largest temporary tropical butterfly exhibit in the United States. More than 6,000 butterflies from more than 50 species of South American, Central American and Asian origin, in addition to some community favorites fly free in the Lena Meijer Conservatory. Special activities for families will be offered every Tuesday evening in conjunction with the exhibit.
2008 MICHIGAN ALL-STATE BONSAI SHOW May 3 and 4 Frederik Meijer Gardens & Sculpture Park Hosted by West Michigan Bonsai Club, it features all six Michigan bonsai clubs and societies, displaying more than 100 of their very best trees. In addition to the displays, vendors specializing in finished bonsai, pre-bonsai stock, pots, tools, books and other supplies will be on hand for the weekend. There will be bonsai pottery demonstrations, educational displays, and styling demonstrations featuring bonsai society members. See website for group prices.
DEGAS IN BRONzE: THE COMPLETE SCULPTURES
May 30 through August 31 Frederik Meijer Gardens & Sculpture Park Although he only exhibited one sculpture during his lifetime, Little Dancer, Aged Fourteen, Edgar Degas is viewed as one of the most important sculptors of the late 19th and early 20th centuries. Celebrated for his pastels and paintings, Degas also rendered the very themes of dancers, bathers, and horses in three-dimensional form. This body of sculptures is one of only four complete sets of bronzes on loan, for an international tour, from the collections of MASP, Museu de Arte, de Sao Paulo, Assis Chateaubriand, Sao Paulo, Brazil.
SUMMER CONCERT SERIES
Through September The Gardens amphitheater is a premier performance venue in a spectacular outdoor setting. The annual Summer Concert Series runs June through September and features beautiful terraced lawn seating, food and beverage concessions, and has featured major artists such as David Byrne, Los Lobos, Lyle Lovett, and Kenny Loggins.
During the season, tickets are available through Star Tickets Plus at 800.585.3737 or email at www.starticketsplus.com. Star Tickets outlets are also located at Meijer stores.
For general information call 888.957.1580 or visit www.meijergardens.org.
Frederik meijer gardens
Evening concert at Frederik Meijer Gardens
54 Solace spr i ng & summer 2008
gerald r. Ford museum ExTRAORDINARY CIRCUMSTANCES: GERALD R. FORDMay 9 through July 25Gerald R. Ford MuseumThis exhibit features photographs taken by Pulitzer Prize-winning photographer David Hume Kennerly. Photographs exhibited are from the Ford Administration; also on display are artifacts pulled from the Museum’s permanent collection. Many of these items have never been displayed before.
BORN TO PLAY BALLAugust 8 through January 4, 2009Gerald R. Ford MuseumThis exhibit takes a look at some of baseball’s most famous players. Along with one-of-a-kind objects from private collectors, the National Baseball Hall of Fame is contributing numerous artifacts, photographs, and interactive programs. Beginning with a brief history of the evolution of the game and equipment, the exhibit features outstanding players representing each of the nine positions. It will also take a look at the Negro Leagues, Women’s League, as well as Presidents and their special relationship to this most American game.
For more information call 616.254.0374 or visit www.fordlibrarymuseum.gov or email [email protected].
grand rapids art museumGRAM PRESENTS RAPID ExPOSURE: WARHOL IN SERIESMarch 14 through June 15Grand Rapids Art MuseumRapid Exposure: In the realm of the modern print, Warhol’s innovative use of screen printing established him as one of the most important print makers of his time. “Rapid Exposure investigates in depth the repeated image that is central to Warhol’s aesthetic,” said Richard H. Axsom, senior curator of Prints and Photographs at the Grand Rapids Art Museum.
GRAM PRESENTS ART & THE ENVIRONMENT: DESIGN SOLUTIONS Through June 1 Grand Rapids Art Museum Art and the Environment: Design Solutions is an exhibition on the green design features of the new Grand Rapids Art Museum. This exhibition, designed by wHY Architecture, design architects of the new museum, will feature creative ways to present and explain the key elements of green design as they are expressed in the new museum building.
For more information call 616.831.1000 or visit www.gramonline.org.
public museumNATIONAL GEOGRAPHIC MAPS: TOOLS FOR ADVENTUREFebruary 2 through May 11Public Museum of Grand Rapids Come explore this exciting opportunity to immerse your family in the thrilling world of maps. Search the ocean floor for treasure, navigate a robot through a pyramid, create your own maps and learn about past and present explorers.
ADVENTURE CLUB: SPACE April 26 Travel to outer space without leaving the Museum. Create your own star map, learn how a telescope works, get an up-close look at model rockets and more! Free with general admission.
THEATER ORGAN CONCERT: DONNA PARKER May 2 and 3 Donna, who once was a staff organist at the Roaring 20’s restaurant in Grand Rapids, maintains a busy teaching schedule for both organ and piano students, and manages her own successful graphic arts business. She somehow finds time for an active concert schedule.
For more information call 616.456.3977 or visit www.grmuseum.org or email [email protected].
CALendAr of events
HopCat was envisioned and staffed with one mission in mind:To bring you great beer.
We have 48 taps, one hand pull & 150 bottles.We also have a small-batch brewing system for guest brewers to play with and offer one-of-a-kind in-house brews on a monthly basis.
We specialize in Michigan brews, but also offer a wide range of global beer, with a large Belgian selection.
If you’re not in the mood for beer, you can get a glass of wine or cocktail from our full bar.
Did we mention Scotch? We have a selection of the good stuff - from Islay to Speyside. It’ll warm your soul and put hair on your chest (or make you pretty - your choice!)
And if you are hungry... our kitchen makes food your mom would feed you if she loved beer!
Open until 2am - 7 days a week.www.HopCatGR.com(616) 451-HOPS (4677) 25 Ionia Ave. (Ionia and Weston)
55Solace spr i ng & summer 2008
sportsWEST MICHIGAN GOLDEN GLOVES NATIONAL TOURNAMENT OF CHAMPIONSMay 5 through May 10DeVos PlaceCome and see Michigan’s Premier Amateur Boxing Event. Golden Gloves boxing is second to no other sport in pure sports action and is a standing tradition in our state.For more information call 616.784.0862.
FIFTH THIRD RIVER BANK RUN 2008May 10Downtown Grand RapidsThe Fifth Third River Bank Run will celebrate its 31st year as the largest 25K road race in the country. It takes place in downtown Grand Rapids with 10,000 participants expected to participate in the 25K, 5K Run, 5K Walk, Junior Run and Wheelchair events. For more information call 616.771.1590 or visit www.53riverbankrun.com or email [email protected].
GRAND RAPIDS RAMPAGE Through JuneVan Andel Arena, Arena FootballFor more information call 616.559.1871 or visit www.rampagefootball.com.
WEST MICHIGAN WHITECAPSThrough SeptemberFifth Third Ball ParkWest Michigan’s minor league baseball team plays 70 home games from April through September.For more information call 800.CAPS.WIN or visit www.whitecaps-baseball.com.
Children’s activitiesLEMONY SNICKET’S THE COMPOSER IS DEADApril 20Forest Hills Fine Arts CenterThis delightful musical mystery leads young audiences on an investigative stroll through the ranks of the orchestra. A tale in the vein of the author’s “A Series of Unfortunate Events” with music composed by Nathaniel Stookey. Family Series concerts are one-hour musical experiences specially designed for kids ages seven through 12, but are enjoyed by people of all ages! Pre-concert, hands-on activities in the lobby beginning at 2PM. For more information call 616.454.9451 or visit www.grsymphony.org or email [email protected].
BUILDING OUR WORLDMay 8 through November 2Grand Rapids Children’s MuseumIt’s back! Haul out your hard hats and get to work! Children can wear construction gear while they dig into more than 2,000 pounds of play gravel!For more information call 616.235.4726 or visit www.grcm.org.
MAGIC CIRCLE THEATRE PRESENTS: SNOW WHITEJuly 10 through July 13Aquinas College Performing Arts CenterSnow White is a new play based on the Olenberg Manuscript and early versions of the Brothers’ Grimm Tale of Snow White.For more information call 616.456.6656 or visit www.circletheatre.org.
HAVE A BALLJuly 24Fifth Third BallparkEnjoy time on the big field and stay for a Whitecaps game starting at 7PM!For more information call 616.235.4726 or visit www.grcm.org.
56 Solace spr i ng & summer 2008
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