Like many of the gems of northeastern Michigan, Stoney Acres Winery is a family legacy of determination and local artistry off the beaten path. Located outside of downtown Alpena, tucked away on a small neighborhood street, the winery has been around since 2003, when Jim and Helen Grochowski and their daughter Amy introduced wines to the public in the tessellated tasting room. Since that time, the shop has expanded to offer candies, hand-dipped truffles made with their wines, Shipwreck sodas made with Michigan sugar, and now a whole new summer farm-to-table experience.
Rare things happen in the most unremarkable of places. Outside a narrow Downriver building, where gaps in vertical blinds reveal little more than a few windowsill houseplants, only a small sign— Hungarian Strudel Shop—hints at the Old World process within. Inside, just beyond a display case of fresh-baked confections and a framed photograph of Hungary’s ornate parliament building, is a barebones backroom where the morning activity is nothing short of fascinating.
Red Haven Restaurant is owned and operated by Chef Anthony Maiale and his wife Nina Santucci. After 10 years of living and working at top restaurants in great food cities across the country, the couple settled in Nina’s home state of Michigan ready to open their own restaurant. In 2011 they opened the Purple Carrot Food Truck and after a successful first season were able to make the move into a brick and mortar restaurant with the opening of Red Haven.
The food truck and restaurant operate under one simple premise, local first. Nina explains their inspiration, “Living in Michigan we are surrounded by an abundance of fresh food, talented artisans and hundreds of farms, however we were shocked to learn how much of our local harvests end up leaving the state. We wanted to make sure our brands focused on being as local as possible to help keep these great products in our state. This means we not only have access to some of the countries best raw ingredients but we can also help support and grow the local food movement in Michigan.”
Red Haven prides itself on sourcing as close to 100% of its ingredients from local farmers and artisans as possible year round. This includes, but is not limited to their produce, meats, fish, dairy, vinegars, flours, grains, spirits, beers, soda, etc. in a constantly evolving menu. The menus change with the seasons to showcase the best of Michigan in innovative, creative and delicious dishes designed to deliver fresh and bright flavors in a comfortable atmosphere.
To allow the customer to enjoy as many great dishes as possible, the plates are shared amongst the table and served in a paced out fashion to bring a fun and interactive dining experience to all of the guests.
All year the flavors of the season shine bright across each menu. In the winter the dishes are hearty and include the best of winter squash, potatoes, greens and decadent sauces. As spring emerges, you will find dishes featuring the best of the Michigan woods with ingredients such as morel mushrooms, wild leeks, and fiddlehead ferns complimented with farmed asparagus and spring peas. Summer is packed with color from a large array of edible flowers, squash blossoms, stone fruit and lake fish. Fall closes the year with flavorful ingredients such as corn, peppers, end of season tomatoes and autumn squash. They invite you to experience the cuisine of Michigan year round at Red Haven.
SOUTHEAST MICHIGAN – Taste the Local Difference®, Michigan’s local-food marketing agency, and edibleWOW, Southeastern Michigan’s seasonal local food magazine, have announced a new partnership to support the local food economy of Southeast Michigan.
Are you a market gardener with 1-3 acres of diverse crops? Are you looking for Ark of Taste varieties, historic flavorful heirlooms or open pollinated seeds adapted to the Great Lakes region? Perhaps you are a permaculture course grad in search of perennial veggies or, like me, you grow a diverse homestead garden in addition to a cash crop.
If any of these scenarios apply, you may want to check out Nature and Nurture Seeds.
Let the Outdoor Farmers Market Season begin!
At Taste the Local Difference (TLD) we’re continually looking for ways to better serve the local food community in Michigan. So, we’re thrilled to announce a new and exciting partnership with Michigan-based tent manufacturer, LogoTent, that will help get you ready for summertime festivals, farmers markets and events.
Hello, hello! Do you feel lucky? Well? Then sign up for our SE Michigan newsletter to be entered to win a prize! Not only that, but you’ll also get the latest local food stories, recipes, and vegetable jokes delivered right to your inbox each month!
Here’s what you could win:
• 1st Edition screen-printed TLD Apron
•A copy of our 2017 Guides to Local Food for Northern Michigan and Southeast Michigan delivered straight to your door
All you have to do is sign up for our Southeastern Michigan newsletter between April 15-30. Then we will contact the winner by email in early May!
With questions, contact Emma at email@example.com
Here in Washtenaw County, we have an active, robust local food movement. But Census Bureau statistics show some alarming stats on farms. The average age of a farmer is 58, and new farmers have a tough time getting a foothold in this business.
We decided to get involved after seeing a market in Wooster, Ohio called Local Roots, which is open year round and sells product for local farms in an indoor setting.
Kimchi is traditionally a salted, fermented cabbage used as a condiment in many Korean dishes. What occurs in kimchi is known as lactofermentation. Through an anaerobic process (meaning without oxygen), our friendly neighborhood bacteria, lactobacillus, (named such because it was originally found in milk cultures), flourishes.
Partridge Creek Farms is celebrating Earth Day on Saturday, April 22 by building 50 raised beds across downtown Ishpeming. But they aren’t doing it alone. More than 70 volunteers are coming from across the Upper Peninsula to help as everything at Partridge Creek Farms is a community effort.