Jenna writes about her family’s deep, century old Italian roots, and her thoughts on the rich West Michigan agriculture scene, with it’s diversity of fresh, local, food options:

From the post:

The most amazing part about using the local farms is that it inspires creativity in my menu. When I saw that Restaurant Week Grand Rapids had moved to August, I was pumped. This is the time of the year that is the most exciting for us in the kitchen. I am also really big on seasonal eating. There are things that I want to eat in the summer that are lighter, and I love to grill. In the winter, I crave those dishes that are hearty and cheesy. In the fall, I have to have pumpkin ravioli with brown butter and sage. It all comes back to simplicity.