Chef Jenna’s Guest Blog Post on RGM: Farm to Fork and Farm to Mouth

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.


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