Saturday, February 18, 2012

Salt of the Earth’s 2012 Michigan Beer & Wine Dinner Series Continues Wednesday, March 14 with “Earth Mission"

Written by  Barb Starr
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Salt of the Earth’s 2012 Michigan Beer & Wine Dinner Series Continues Wednesday, March 14 with “Earth Mission

Featuring Craft Beers from Jolly Pumpkin Artisan Ales & North Peak Brewing Company
with Guest Chef Paul Olson – Mission Table, Traverse City

It’s a match made in culinary heaven – as Salt of the Earth Chef Matthew Pietsch teams up with Chef Paul Olson of Mission Table restaurant on Old Mission Peninsula, Traverse City, for the third dinner in the Michigan Beer & Wine Series.
“We are proud and excited to get these kindred spirits collaborating in the SotE kitchen,” says owner Mark Schrock. “Mission Table and SotE share core values of presenting the best of fresh and local ingredients. Paired with the best of Jolly Pumpkin and North Peak beers, this dinner is going to be out of this world.”

This six-course dinner will be held on Wednesday, March 12 at 7pm. The cost is $50 per person, plus tax & gratuity. Space is limited and reservations are required by calling 269-561-SALT (7258).

“The joy of putting this food together lies in our ability to cook together and cook in the moment,” says Chef Matt, who opens up his kitchen each month to host a guest chef for this popular Michigan series.

“People feed themselves in this country, but often overlook that eating is most enjoyed as an event,” says Chef Paul, who along with Charles Psenka, Chief Liaison for Northern United Brewing Company (the parent company for Jolly Pumpkin Artisan Ales and North Peak Brewing Company) will be making the trek downstate to share their culinary expertise.


The “Earth Mission” menu includes:

First Course

Pretzel - Mustard - Watercress - Honey - Sea Salt paired with North Peak Vicious

Second Course

Roasted Prawn - Fresh Sausage - Fresh Yeast Dough - Haloumi paired with Jolly Pumpkin Oro de Calabaza

Third Course

Aged House Made Smoked Ham - Gruyere - Dijon - Poppy Seed paired with North Peak Siren Amber Ale

Fourth Course

Raviola - Local Cheese - Egg Yolk - Pancetta paired with Jolly Pumpkin Fuego

Fifth Course

Leg of Lamb - Anton Mills Polenta - Stewed Fruit paired with Jolly Pumpkin La Roja

Sixth Course

Cherry - Batter - Milk Chocolate - Dark Chocolate - Black Pepper paired with North Peak Darkangel


ABOUT THE PLAYERS
:

North Peak & Jolly Pumpkin: Northern United Brewing Co. encompasses the North Peak, Grizzly Peak and Jolly Pumpkin Artisan Ales craft beer brands, as well as the Civilized line of spirits. NUBC’s philosophy focuses on a dedication to conservation, inspiration and locally sustainable practices. All of the beers and spirits under these brands are produced at either the new 5600-square-foot facility on Old Mission Peninsula adjacent to Mission Table (former Bowers Harbor Inn) restaurant or at the original Jolly Pumpkin facility in Dexter. North Peak beers are born out of Northern lore and are brewed on the Old Mission Peninsula, incorporating locally-grown hops. Jolly Pumpkin focuses on traditional rustic country-style beers brought to life through labor and love, brewed in the traditions of old world craftsmanship. www.northpeak.net www.jollypumpkin.com

Chef Paul Olson – Mission Table Restaurant: From culinary direction, food preparation and sourcing to architectural design, hours, and staffing, Chef Paul is the guiding light. Shaping all his decisions is a mission to have the shortest distance between the food source and the table, which means he will always use local ingredients first. He brings along his philosophy of fresh flavors, local ingredients and superbly executed dishes to Mission Table & Tasting Room and Jolly Pumpkin Restaurant, Microbrewery & Distillery. A Michigan native and graduate of both Michigan State University and the Culinary Institute of America in Hyde Park, NY, Chef Paul honed his skills under the tutelage of Chef Fredreric Perrier at La Cite, La Boheme and Café Luxembourg in Manhattan, where he discovered a passion for classic bistro cuisine. He served as executive chef at Luna in Mount Kisco, NY, a position that resulted in a partnership that allowed him to open five restaurants. Chef Paul has crafted dishes for such notable events as A Tribute to Billy Joel in 1990, the James Beard Foundation Dinner in 1991, and the Aspen Food & Wine Classic in 1995. www.missiontable.net

Salt of the Earth is a rustic American eatery and bakery, tucked away in a historic building in quaint downtown Fennville – in the heart of the Southwest Michigan’s thriving agricultural region. Under the direction of Chef Matthew Pietsch (protégé of ‘Iron Chef’ Michael Symon), this full service restaurant offers a seasonal menu of made-from-scratch entrees, shared plates, wood-fired oven pizzas, pastas, sandwiches and creative desserts – using fresh ingredients, often sourced locally. Artisan bread is baked in house, served with dinner and available to take home.  You’ll also find a bar stocked with an impressive selection of Michigan wines, craft beers, and spirit, alongside other domestic and international selections. Salt of the Earth is also a popular venue for local and regional musical artists, with live house concerts held weekly. Winter Hours: Dinner served Wednesday, Thursday, and Sunday 5-9pm, Friday & Saturday 5-10pm.  Fresh baked artisan bread is available at the restaurant during dining hours and at select local retail outlets.

What others are saying about the SotE Michigan Series:

“ Salt of the Earth has done so much with their Michigan wine dinner series, to raise awareness of the quality revolution taking place in Michigan's wine industry, that they deserve an award – if one existed,” says Jim Lester, owner of Wyncroft Winery and a three-time series participant.

“We have always enjoyed the food at Salt of the Earth, but, the wine and beer dinners really elevate their take on local cuisine to new heights,” says Brian Cain – Grand Rapids Magazine wine columnist. “The braised brisket served at the Short’s beer dinner is the best I have ever eaten!”

“My wife and I have attended three of the dinners…great food, great wines, lots of friendly folks to meet,” says Bill Koski, manger at Rose’s on Reeds Lake and coordinator of the “Wine School” at the Gilmore Collection in Grand Rapids.

 

2012 SotE Michigan Wine & Beer Series Schedule


Wednesday April 18

“West Mi WOMP Wine Dinner”

Seven Old Mission wineries, seven courses!

$65 per person, plus tax & gratuity


Wednesday May 16

“Founders Brew and ‘Cue  Beer Dinner”

$50 per person, plus tax & gratuity


Wednesday June 20

“Wyncroft Summer Wine Dinner”

$85 per person, plus tax & gratuity

Salt of the Earth 114 East Main Street – Fennville MI 49408  269.561.SALT (7258)

www.saltoftheearthfennville.comwww.facebook.com/saltoftheearthfennville