"Speak to the Earth Tour" Fox 17 Interview

 


An interview done this morning for the Speak to the Earth Tour, with Emily Richett from FOX 17.

Food Pics . . .

Here are some nice food shots from the JW kitchen, hope you enjoy!

3 Minute with Chef Voss

Check this out. JWGR has started a you tube channel, and weekly I will be preparing dishes that are offered in six.one.six.

3 Minutes with Chef Voss will be simple, informative, and "SEXY" segment about new dishes offered in six.one.six. Meet staff, see plate presentations and behind the scenes action on what goes into our food.

Stop in and taste the creations today!

I love six.one.six Blog Started

Check out our newest blog for six.one.six! This blog is devoted to exposing the views on food, new dishes and inside scoop as to what is happening behind the scenes from the chefs at six.one.six. See post's from Executive Chef Andrew Voss, Chef de Cuisine Joel Wabeke and Chef Lindsey Vandentoorn!

With the goal of promoting our vision of what real food is all about, we want to give our diners an opportunity to see some behind the scenes action that they might otherwise not see!

Check us out for weekly updates, new dishes, new farms and just some generally pretty cool stuff! Please follow our ilovesix.one.six blog by clicking this link!

See you there!

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!

Liquid Nitrogen Parsnip Ice Cream

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 . . .

Romanesca Cauliflower

Romanesca cauliflower is an Italian heirloom variety of cauliflower that is hard to find. Trillium haven farms frozen Jenison MI is our supplier while romanesca is in season. The flavor is very similar to the standard white cauliflower except at a young age were it is lighter and sweeter in flavor.

It makes a great presentation on the plate, but it makes and even nicer puree! Farmer Mike hates when we do that, sorry buddy!