“We are the most passionate about connecting our customers with how our farm operates and how they can use what we grow in their own household. We write our menu based on what is showing best in the garden rows and then provide recipes for each dish served. We also believe in minimizing food waste on our farm. The tomatoes that aren’t perfect enough to be sold at the farm stand can be preserved and converted into a delicious meal for our guests.”
Relish tray of raw and roasted vegetables, dips, spreads, and wood-baked rye cracker bread made with Granor Farm rye and baked in a wood oven with wood from the restaurant’s trees; green salad with the greens, herbs, and edible flowers that are available each day; cheese course of hand-selected cheeses from Michigan creameries paired with house-made bread and preserves.
Abra Berens is quick to note that the opportunity to eat well is a privilege not enjoyed by many. Berens, who is both a chef and a farmer, is deeply immersed in cooking and advocacy, focusing on helping solve that problem, while educating her guests about how simple and delicious great food can be.
“Abra Berens is a strong young voice in the region’s chef advocacy community on issues such as fair treatment of farm and food industry workers and reduction of food waste.” GoodFood.org