Friday, June 4, 2010

JW and Trillium Haven "Speak to the Earth Tour" 2010

This summer, the JW Marriott Grand Rapids will team up with Trillium Haven Farm, located in Jenison, MI, for the Speak to the Earth Tour 2010. The series of classes will demonstrate the importance of farm-to-plate dining, and how it is used in the JW Marriott’s restaurant, The farm-to-plate, or farm-to-table, concept is a growing cultural shift toward supporting local, organic, and natural farms and producers.

“Behind every farm-to-plate dish is a farmer who helps chefs like me by providing ingredients of the highest integrity,” said Andrew Voss, executive chef of JW Marriott Grand Rapids. “With these classes, we hope to spread the word about the importance of supporting local farms and continuing the traditions that have been practiced by Michigan locals for centuries.”

This unique experience will be offered once per month, June 13, July 11, Aug. 8 and Sept. 12, and includes:

• Al fresco brunch at, next to the JW Marriott’s Chef’s Garden, which grows a variety of fruits, vegetables and herbs for the restaurant
• Gardening class from hotel chefs and Trillium Haven Farm farmers
• Transportation between the hotel and Trillium Haven Farm
• Owner-guided tour of Trillium Haven Farm
• Family-style al fresco lunch with farm ingredients currently being harvested
• Invitation to the Harvest Dinner on Oct. 13, exclusive to Speak to the Earth Tour 2010 guests, including wine pairings
• “Speak to the Earth” shirt

All classes, open to hotel guests and residents alike, are 10 a.m. until 2 p.m., and limited to 20 people, based on a first-come, first-serve basis. Tickets are $125 per person. For reservations, please call 616.242.1448. For more information, please visit and

On behalf of the JW Marriott and, Chef Voss and his team are proud to support local farms throughout the year, and the entire 26-dish menu changes every eight weeks with the seasons. In farming season, from May to November, the restaurant obtains over 90 percent of its menu from local farms. During the off-season Voss obtains about 40 to 50 percent of the menu from local sources, and the remaining ingredients are seasonal and sourced as close to the Michigan region as possible. The hotel’s Chef’s Garden currently includes arugula, spinach, raspberries, elderberries, English peas, French breakfast radishes, thyme, lavender, rosemary, basil, and more.

This is the press release that was created to provide an outline to our guests about this amazing series of classes. If your interested in joining us, call soon, as these tour dates are filling up quickly! Hope to see you here, this is a tour your note going to want to miss!

-Andrew Voss
JW Marriott Executive Chef

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