I Love 616

"Speak to the Earth Tour" interview with Emily Richett

2010-06-14T05:45:00.000-07:00

The interview I did with FOX 17, and Emily Richett about the Speak to the Earth Tour! We just completed our first one yesterday and I was amazing! Pictures to follow shortly. Again, this is a very exclusive event your not going to want to miss!

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

2010-06-04T05:47:00.000-07:00

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, six.one.six. 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 six.one.six, 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 www.ilovethejw.com and www.trilliumhavenfarm.com/.

On behalf of the JW Marriott and six.one.six, 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

Snake River Farms

2010-04-29T10:01:00.001-07:00

As a chef, it is important to understand where your food comes from, before you know what to do with it. All food varieties change based on a lot of factors; location, weather, terroir, etc. and with every one of those changes, comes a change in flavor.

On a recent trip to Idaho, funded by the great Superior Foods Co. I was given the opportunity to see where and how our beef is raised. Now it seems like everyone these days is so focused on organic, sustainable, etc. because of the hipster factor. I wanted to see how our beef is being raised because I want to educate our guests, and what better way to do so than with first hand experience with the ranchers, cowboys and cattle feeders involved in the process.

AB Foods Co. is the parent company to Snake River Farms and RR Ranch beef, both of which we offer for our restaurant menu. Now you might be asking yourself, why Northwest beef, your a locally focused restaurant right? Absolutely, however we are also chefs and we realize that the best product doesn't always come from Michigan, or the Midwest. A lot of factors go into the proper raising of cattle; feed cycle, pasture design and probably the most important factor, the genetic make up of the animal. Under the Snake River Farms label, the focus is on American Wagyu beef. American Wagyu is a cross of 50% pure Angus cattle genes and 50% Japanese Wagyu cattle (most famous for Kobe beef, from Kobe Japan). The end result after birth, a 550 day feed cycle and slow and accurate butchering process is the most amazing quality beef you can imagine. Simple cooking techniques with high heat is the way to go, as the marbling from this animal is unlike anything else around, melts like butter! The RR Ranch label is the workhorse beef for AB foods, with quality still on the top of their list! The top 1/3rd choice grade for this American Angus beef is closer to prime grade than any choice I have ever seen! For the quality, and price there is nothing around that touches it, and consistently going through 120 NY Strips a week, I think our guest would agree.

So after a short flight into Boise, I met up with Vern Oleson from AB foods and some other chefs from around the country to embark on our cattle filled adventure. We stayed the evening in Boise and woke up early in the morning to sunny skies and snow caped mountains. We quickly departed for the Jackson Jet Center, where to our surprise RR Ranch owns it's own lear jet that would be responsible for taking us from the south central part of Idaho, up to the North east part of Washington State. The first stop of the day was one of 5 feed lots that are responsible for feeding the cattle on a 550 day cycle, completely hormone free (vs. the standard 180 day cycle, hormones added). It was here that we learned the difference between the AB foods labels, cycles of feeding and types of feed used and AB foods focus on sustainability. After a very educational tour, we were off again, this time to east Washington State to the Northwest Meat production plant. We toured the butchering facilities that are responsible for turning out 1400 head of cattle a day, compared to it's counterparts i.e; IBP, which turns out 4800+ cattle a day. I said previous that the butchering process was slow and accurate, I know 1400 head a day seems like a lot, but with over 700 employees partaking in that process the ratio is very low! After the tour of the processing facility we were off to the RR Ranch, located in a small remote area of Northeast Washington, about 10 minutes from the Canadian border that boasts about 100,000 acres of pasture space! Upon arriving, we were quickly met by Howard, the owner of the RR Ranch with a fleet of vehicles to take us up north to the ranch. It was there that all the chefs would cook a lavish, beef filled cornucopia of deliciousness, topped off with great drinks and even better conversation! The following day we awoke early, to go on a tour of the ranch and the pastures, where we met up with Levi, Howard's grand son and heir to the ranch. He was tagging and branding Angus calves in order to keep the cattle inventory accurate and up to date. After a few hours of amazement by the endless sight of mountains and wildlife, we quickly departed for the airport that would inevitably take us back to Boise for our return trip home.

So as it seemed that it took as long as it did to write this entry, the cattle trip was over and I left with a whole new understanding of the cattle raising process, dedication that AB Foods (Snake River Farms and RR Ranch) have for the well being of their animals and their focus on quality in everything they do! It makes me proud as a chef to serve such an amazing product knowing through it all, the beef was handled with care all the way from the birthing process to the perfectly cooked steak that makes it in front of the guest.

Here our some photos I took while on this trip, notice the amount of space these cattle have to roam. It is amazing considering at any one time, AB foods has 170,000 head of cattle under their umbrella at any one time. To check out the RR Ranch and Snake River farms beef, stop into six.one.six, trust me you don't want to miss this stuff!

Wagyu Cattle at pasture on RR Ranch

A view off in the distance from the RR Ranch bunkhouse front porch. The RR Ranch pasture space extends to the farthest mountains! That's a lot of acreage!

More cows at pasture with their calves

Wagyu Cattle. Notice the small tuft of hair on the top of their head. This is only a trait from the Wagyu.

A portion of our feast. I had to pay homage to our GM, George Aquino, and made Pho with gold label Wagyu ribeye to dip. WOW!

Grilled, smoked and roasted Wagyu beef, what a selection.

Another view from the front porch of the bunk house. Amazing country!

Branding operation set up in the pasture. Very impressive.

Real cowboys branding some calves

/> Howard (Owner of RR Ranch) and Vern

SPRING IS HERE!!!!

2010-04-06T17:39:00.000-07:00

How do you know spring is here? Ramps of course. . .

Here are some pictures of a new ramp plot I found walking my 1 year old black lab, Morris. I went back out early the next morning and armed with a hand rake, help from Matt a JW kitchen pro (this is key!) and Morris, we tackled a tough job and harvested 20lbs. of wild ramps to use in six.one.six.

The mild sweet onion / garlic flavor of a ramp is un like anything else. What is so special about ramps is they are un-cultivated and is also the first vegetable to grow in the spring. You will know when your near a ramp plot as it will smell of sweet onion and you should notice lots (if your lucky!) of 6"-8" green shoots coming from the ground. Pick one, it should have a slightly reddish stem and smell of onion and garlic when you squeeze it.

The best way to prepare ramps is to clean them well, chop the stem end in 1" pieces and the leaves into a 1" dice. In a saute pan on medium heat, add a small amount of butter and when the butter starts to foam, add the ramp stems and cook for 2 minutes. Next add the leaves and toss lightly and cook for 30 seconds. Season with salt and pepper and serve. Great as a side dish for a light spring meal with a little fresh goat cheese crumbled over the top!

THE NEWEST AND LARGEST RAMP PLOT TO DATE WE HAVE FOUND. A JW SECRET!

MATT HARD AT WORK

MORRIS, ACTING LIKE HE IS WORKING. REALLY JUST LOOKING FOR A NEW STICK. GOOD BOY!

SPEAK TO THE EARTH TOUR 2010

2010-03-12T06:05:00.000-08:00

Ground breaking farm to plate information, coming soon. . .

Be in the know, your not going to want to miss this!

JW Kitchen Photographs

2010-02-24T17:00:00.000-08:00

Dinner at Primo!

2010-02-09T05:43:00.000-08:00

On a recent trip to the JW Marriott Orlando Grande Lakes, I was able to dine at restaurant Primo. A high end italian nouveaux restaurant, Primo is the brain child of James Beard award winning chef and author Melissa Kelly. Hailing from northeast Maine, chef Kelly has had the privilege of working at such places as The Greenbrier Hotel, Blue Beards Castle and Chez Panisse for Alice Waters. A product of The Culinary Institute of America, chef Kelly has won many prestigious awards and received recognition for her simple, elegant cuisine. We where fortunate to have been joined by Melissa during our dinning expeireince at Primo, WOW!

And it became a surreal experience as Farmer Lee Jones of the Chefs Garden was there. Farmer Jones is on rock star status in the culinary field, having just been a judge on food network Iron Chef. The Chefs Garden is an industry trend setter when it comes to sustainable farming, and growing products for some of the most esteemed chefs in America!

Amuse: Traditional Clams Casino

Chefs Garden Greens, Black Trumpet Mushrooms, Machego, Winter Truffles

Antipasto Plate, Salumi, Olive Tapenade,Parmesan Reg. Mortadella, Foccacia

Calamari, Mizuna, citrus, bell pepper

Malpeque Oysters warmed with parmesan bread crumbs

Primo garden greens, grilled pears, buttermilk blue cheese toast, macadamia nuts

Farmers salad, frisee, aged cheddar, 8 minute egg

Mediterranean mussels, spicy tomato sauce, focaccia

Orecchiette bolognese, parmesan, fried basil

Butternut squash ravioli, maine lobster, watercress, manchego

Gnocchi, spinach, wild mushrooms, winter truffle

monkfish, peekytoe crab crepe, mustard greens
duck breast, braised red cabbage, pear preserve

Pork Saltimbocca, whipped potatoes, fried sage

Primo's great exposed kitchen with lot's of copper! Nice!

Farmer Lee Jones, Melissa Kelly, Me, Matt Sutton (JW Grand Lakes Hopeful!)

All in all it was a pretty amazing exierience! Simple. farm fresh food, done perfectly with great wine, great friends and not a care in the world. Priceless . . .

WYNCROFT WINE DINNER!

2010-01-24T13:25:00.000-08:00

We just completed our first of many wine dinners partnering with non-other than the industry leader in Michigan Wines, Wyncroft Winery! Now, "industry leader" sounds like a large, over produced, slightly pretentious winery that cares more about making money than producing great wines, quite opposite is the case. Wyncoft Wines sets the bar that all others should strive for. The artist behind these amazing creations is Jim Lester, quite possibly the most passionate wine maker I have ever met! His attention to detail, old world processes, patience and persistence helps produce some wines that are un-matched the world around! The greatest thing about Jim, is he is not only a partner in Wyncoft, but the grower, picker, crusher, bottler, graphic designer (bottle labels), sales force and deliverer! WOW!!!! Now your thinking to yourself, "yeah right", but in the world of craft wines, not production wines, this is possible. Wyncoft produces the most complex Chardonnay's that Michigan has ever seen, Bordeaux blends and Pinots that will take your breath away and a December Riesling that is BEST late harvest wine produced, it's features are sweet and complex yet completely bone dry!

Here is the menu we put together in hopes that we would help compliment the wine with great food! This menu was built exclusively around the Lamb we purchased from Trillium Haven (previous blog entry) and locally sourced vegetables.

merguez sausage . new potatoes . leeks . balsamic . grain mustard
Wyncroft Dry Riesling Avonlea Vineyard, 2009

lamb consommé . duo of squash . braised frisée
Wyncroft Chardonnay Avonlea Vineyard, 2006

smoked lamb “ham” . endive . apple . cashew – brown butter vinaigrette
Wyncroft Chardonnay Avonlea Viineyard, 2005

lamb porchetta . mustard greens . winter vegetable pave . golden fig – red onion preserve

Wyncroft “Shou” Avonlea Vineyard, 2006

Wyncroft Pinot Noir Avonlea Vineyard, 2007

bittersweet chocolate soufflé . gianduja . raspberry buttermilk gelato . hazelnut tuile

Wyncroft December Harvest Riesling Wren Song Vineyard, 2008

A big special thanks to Wyncroft Wines, Jim Lester, Michael and Anja (Trillium Haven Farms), Joel Wabeke and the rest of the JW Marriott Staff! Keep your eye on the blog, we will be having another Wyncroft dinner in April and if you would like to win a dinner for two, you will have to stay posted!

See you in six.one.six, next time your in for dinner, indulge in some Wyncroft Wines!

Lamb Vindaloo Flatbread

2010-01-13T18:05:00.001-08:00

The latest flatbread at six.one.six. Indian fusion or "confusion" cuisine we call it, has landed us this latest masterpiece.

Lamb Vindaloo Flatbread
paneer cheese . apricot - raisin chutney . ginger . cardamom - almond "yogurt" 9

Check it out while it lasts!!!!

Trillium Haven Farms Lamb. Rated - R for Vegetarians!

2010-01-09T06:03:00.000-08:00

We started purchasing some whole butchered animals with the hopes of achieving a few things. We want to introduce our cooks to the process of butchering a whole animal, how to utilize the entire animal for various dishes and that meat doesn't just come pre-cut in packages ready to cook. The great thing about this is we are able to purchase these products for a very affordable cost and experience the great (sometimes challenging) process of total utilization!

These pictures will walk you briefly through the steps in breaking down the lamb into primal cuts, and what we will be doing with those cuts.

Here is the whole lamb. It was grown on a free range pasture and grain fed from Trillium Haven Farms. We ordered this little guy about 2 months ago and have been waiting to get him processed until proper weight. It is a small lamb at just over 30# hanging weight, but should make for an amazing meal!

First process is to remove the front legs around the shoulder blades. We will be making some great Merguez style sausage with this!

Here is the one of the front legs, can almost imagine this as a top notch Merguez sausage!

Next remove the hind quarters on leg at a time. We will be making city style lamb hams from the hind legs.

Once the hind quarters are removed we wanted to free the ribs up, so we can remove them. We will be making a "porchetta" of sorts, which is basically the whole mid loin section completly boned out, stuffed and roasted. We will be using this for a wine dinner coming up in a week, lucky guests!

Here is Joel removing the rib bones and I am boning out the spine from the loin. There are many ways to butcher an animal, it just depends on the desired cuts and uses.

Here is the loin section completely boned out, ready for the stuffing.

JUICE BALL!

2010-01-06T03:06:00.001-08:00

Come and enjoy an amazing night of food, drink and friends at the first annual Juice Ball, in the international ball room and the JW. The Juice Ball is a fundraising gala with proceeds going to Kids Food Basket. The proceeds from the Juice Ball will be used to purchase juice boxes for under privileged children in Grand Rapids Public Schools.

Tommy Fitzgerald, local chef, celebrity and media guru is celebrating his 40th birthday party and thought what better way to ring in 40 than with giving back. His simple idea has turned into what will be an amazing event, with over 1000 guests, over the top prize tables,amazing food and drink and some events that will kept secret until the night of the event.

The food will be the JW's version of 80's style school cafeteria food, with added twists to put this simple yet delicious food to the next level. Below is the menu served this evening and for $40.00, $10.00 of which will go to Kids Food Basket, this is a dinner you will not want to miss!

(Believe me, it's not what you expect, ssh!)

Waldorf Salad
gala apples . cucumbers . ginger yogurt dressing . shaved iceberg . walnuts, grapes

Mixed Green Salad
Spring greens . radishes . cucumbers . carrots . miso vinaigrette . almonds

Cabbage Coleslaw
Cabbage . carrots . onions . scallion . boiled dressing

Pasta Salad
farfalle . cucumber . olives . caramelized onions . feta . balsamic dressing

Rolls and Butter
roasted garlic – herb butter

Whipped Potatoes
smoked bacon . cheddar .yukon gold potatoes

Cauliflower Gratin
béchamel . parmesan . bread crumbs

Mac – n – cheese
penne . cheddar mornay . ritz crackers

Buttermilk Fried Chicken
southern style buttermilk fried airline chicken breast

JW Meatloaf
smoked bacon . lunch lady sauce

Farm Country Cheese!

2009-12-25T17:36:00.000-08:00

We were introduced to farm country cheese through our good friend Brad Deyoung about 8 months ago. Farm Country Cheese House broke ground in April of 1983 and started production in July of 1984. Since the beginning, the Amish communities in and around Lakeview, Michigan have supplied the milk and most of the labor required to process the cheese that they sell. They currently receive milk from approximately 97 Amish farmers who have an average of 6 to 15 cows per herd, which are milked twice daily by hand.

Jim and Julie Nunley are the great visionaries who have dedicated their lives to producing some of Michigan's top Cheddars! With the passion and dedication that it takes to produce great cheese and the persistent patience that helps it become even better, they are truly a great local farming co-op that should be supported!

We are using Farm Country Cheeses daily at six.one.six and understand that by purchasing this amazing cheese, we are supporting a craft that has been around for hundreds of years. Farm Country Cheese House is open six days a week from 9:00am until 5:00pm. Those who'd like to watch cheese making in progress should be sure to stop in Monday through Friday from 9:00am to 2:00pm. If you'd like to contact them, please call at (989) 352-7779, visit them at 7263 Kendaville Road, Lakeview, MI 48850.

They are approximately 50 miles NE of Grand Rapids, well worth the drive if you love great cheese, or stop into six.one.six to get your hands on some. Try the raw milk cheddar, WOW!

Harrietta Hills Rainbow Trout

2009-12-20T15:19:00.000-08:00

Here another great new dish that has been called "addicting" by our General Manager George Aquino on his blog My Hotel Life

harrietta hills rainbow trout
lardon . brussel sprouts . fingerling potatoes . leek . fennel pollen hollandaise

A little history on Harrietta Hills:
Harrietta Hills Trout Farm is a family owned and operated aquaculture facility registered with the Michigan Department of Agriculture. We are located in Harrietta, which is a small village located about 20 miles west of Cadillac, Michigan.

Started in the 1950’s Harrietta Hills has grown into one of Michigan’s largest private fish farms. We specialize in the production of Rainbow trout, with Brook trout, brown trout, largemouth bass, hybrid bluegill, yellow perch, channel catfish, fathead minnows, and decorative koi also available. We take pride in the quality and health of our fish.

With suppliers and farmers like this it is really hard not to use their products to the best of our ability and treat them with the upmost respect!

Check out this great new dish and many others off our ever changing seasonal menu!

Eat Local, Feel Global . . .

Roasted Pacific Monkfish

2009-12-20T14:52:00.000-08:00

Pacific Monkfish
curried lentils . celery root puree . carrot . bok choy . andouille . gooseberry nectar

Here's the latest dish in six.one.six! Monkfish, a pacific ocean, deep water angler fish. Monkfish has also been called "Poor Mans lobster" for its delicate, buttery textures and light, appealing flavors. This is a truely globally influenced dish, with a lot of locally sourced products. All of the vegetables are from our good friends at Trillium Haven Farms! Stop in to six.one.six and indulge, we look forward to serving you!

Michigan Culinary Tourism Alliance

2009-12-15T06:44:00.000-08:00

I will be sitting on the board for the new Michigan Culinary Tourism Alliance as the Grand Rapids representative. Michigan Culinary Tourism Alliance will focus on bringing local farms, breweries, wineries and locally focused restaurants together for the common goal of stimulating the economy through the purchase of local products and support of small local business. Here are some articles from MLive and Detroit Business Journal that helps describe this amazing new focus on Michigan, support LOCAL!

Liquid Nitrogen Parsnip Ice Cream

2009-12-15T06:20:00.000-08:00

Here it is, the show stopper of the March of Dimes Chefs auction gala. Joel and I decided to live a little dangerous and make parsnip ice cream with liquid nitrogen to order. We served it with a sugar cone dipped in chocolate and smoked bacon with black Hawaiian sea salt! It rocked and the danger involved made it all the more cool!

This is a picture of me trying not to become cryogenically frozen as the liquid nitrogen is -320 degrees Fahrenheit! The recipe is one part ice cream base to four parts liquid nitrogen. The LN2 when poured into the base freezes the ice cream so fast there is no chance to form ice crystals and the end result is the smoothest and creamiest ice cream you have ever eaten.

Nothing like flirting with death to make amazing food . . .

"Mussels and Beer"

2009-10-27T17:27:00.001-07:00

Here's our new dish in 616!

"Mussels and Beer"
black mussels . pork belly . parsnips . guinness air 7

It's our take on a classic combination, its almost a mussel chowder with a lot of great winter flavors topped with a Guinness air, made from Guinness (obviously) and soy lecithin that is lightly whipped.

Starts with a light bitter note from the Guinness and finishes hearty and rich with the "chowder".

Check it out for only $7 at six.one.six!

Curried Goat Cheese Ravioli

2009-10-23T16:33:00.000-07:00

Here's the latest dish on the six.one.six menu!

curried goat cheese ravioli
golden raisin . red curry squash nage . mustard greens . brown butter . manchego

Trillium provided some amazing red curry squash, baby mustard greens and leeks to help make this awesome dish. And with the addition of a little curry and macerated golden raisins to Dancing Goat Creamery goat cheese, you can't go wrong!

Stop by and check it out, on for a limited time.

Thanksgiving 2009 Menu!

2009-10-20T14:07:00.000-07:00

Here is a sneak preview of the thanksgiving offerings that will be available for your delightful pleasure! We will be doing traditional thanksgiving flavors with a JW Touch, and slightly deconstructed for some over the top presentations.

House made City Ham
brandied apples . grilled endive . Michigan maple reduction 7

Cranberry Bread Salad
sourdough . frisee . aged cheddar . candied pine nuts . cranberry mustard dressing 6

Braised Turkey Flatbread
pulled turkey leg . sweet potato puree . goat cheese . arugula . Michigan cranberry creme 10

Turkey Two Ways
roasted breast . smoked leg hash. giblet gravy . whipped potatoes . apple sage stuffing . Michigan cranberry relish 18

Smoked Molasses Ham
candied sweet potatoes . sugar snap peas . apple sage stuffing . bacon and apple relish 17

Pumpkin and Dark Chocolate Bread Pudding
cinnamon creme anglaise, candied pepitas 8

Apple and Cranberry Crumble
served warm with vanilla bean gelato 7

Orange Pecan Tart
vanilla bean creme fraiche, caramel, candied orange 8

To make reservations for six.one.six on Thanksgiving, call 616.242.1448

Italian Romanesca

2009-10-19T14:39:00.000-07:00

This is our new addition from the local vegetable supply by Trillium Haven Farms.

Romanesca is an heirloom Italian Cauliflower, it's peak season is between October and November. If you love cauliflower you'll love this, it is sweeter and lighter than normal cauliflower and it looks awesome too! Come and check it out at six.one.six.

P.S: Don't tell Farmer Michael, but we make an amazing puree with it sometimes. He hates that!

Chef's Dinner, JW Style

2009-10-19T14:07:00.000-07:00

We have the ultimate dinner spot for foodies at the JW Marriott GR. We transform our kitchen into a luxury dinning room complete with full pipe and drape as well as ambient lighting and a custom menu that will truly impress the most discerning palate.

We are offering menu's based on the season and would request a minimum of eight courses complete with wine pairings if you choose to embark on the ultimate dinning experience!

To make reservations for an unforgettable dinner please call 616.242.1448

and ask for chef Andrew.

restaurant six.one.six. Have you heard of us?

2009-09-25T08:09:00.000-07:00

six.one.six of the JW Marriott Grand Rapids, is the signature restaurant located in the lobby of the hotel. We offer new American farmers market cuisine with many different ethnic influences. Our focus as a chef's is to secure the freshest, local ingredients we can find to ensure our guests are consuming only what is in its peak season. We strive to find new and interesting ingredients grown within our area code by local, sustainable farms.

Obviously when you’re located in Michigan it makes it difficult to obtain really high quality product year around, here is where it becomes interesting. When the season runs bitter cold and the ground is frozen, we as chefs have to start looking towards our farmers to see what can be done. Some of our farms have chosen to start farming year round in “hot houses” in order to provide us with some of the great winter crop consisting of rustic root vegetables, hearty lettuces and different varieties of greens. There are many other choices of dried grains and legumes that are also available year around.

I would like to recognize a few farms and suppliers that we feature within six.one.six:

Trillium Haven Farms: Jenison, MI Farmers: Michael Vanderbrug / Anja Mast

Blissfield Farms: Ada, MI Farmers: Natalie Bauss

Dogwood Farms: Byron Center, MI Farmers: Barbara Jenness

S&S Lamb: McBain, MI Farmers: Pierre Schierbeek

Sobie Meats: Walker, MI Butcher: Tim Sobie

Cherry Capital Foods: Traverse City

There are more farms to come. We are always visiting the Fulton St. farmers market from May through December looking for the next sustainable farm that would like to participate in helping us execute our vision of what “real food” should be!

Look forward to seeing you in six.one.six, indulging in our “real food” movement!

Contact six.one.six at 1-616-242-1448 to make your reservation now!