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, 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

SPRING IS HERE!!!!

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!

Farm Country Cheese!

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

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 . . .

Michigan Culinary Tourism Alliance

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!

Italian Romanesca

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!