six.one.six of the JW Marriott Grand Rapids, is the signature restaurant off the lobby of the hotel. We offer new American farmers market cuisine with many different ethnic influences. My focus as a chef 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 great winter crops 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. Other times we must source great ingredients outside of Michigan, but always, and I mean always domestic!
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
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!
-Andrew Voss, Executive Chef, JW Marriott Grand Rapids
No comments:
Post a Comment