Ten Reasons to Participate in
“Cool Brews. Hot Eats.” 2014 in Grand Rapids

Save your appetite – Cool Brews. Hot Eats. starts on February 17, 2014! For the second year in a row, Grand Rapids chefs prepare to wow the masses with two weeks of unique menu items, off-the-wall beer and food pairings and putting a twist on eating out in Beer City USA. Here are 10 reasons to participate in this year’s event from Experience Grand Rapids

Photo courtesy of Experience Grand Rpaids

1. It’s year two!  In case you weren’t involved last year, Cool Brews. Hot Eats. (CBHE) was born in 2013 as a community opportunity to celebrate the rich brewing culture we’ve cultivated in West Michigan.  It’s a chance for chefs and brewers to meet in the middle and concoct wacky pairings that will truly boggle your palette.  It’s also a chance to draw attention to some restaurants that utilize beer year round.

2. Cider is in!  This year, the powers at be have also encouraged chefs to utilize the abundance of local cideries to try a menu item with hard cider.  This is truly great news if you’re gluten free or not a huge beer lover. Check out One Trick Pony’s Cider Charcuterie option.

3. There’s no pricing structure that restaurants have to follow!  During Restaurant Week in Grand Rapids, many chefs prepare amazing meals based on a decided “two-for $” price, which can limit the ingredient options for chefs and the capacity to sample for the guest.  For CBHE, you can get one collaboration item off the menu to try, and hop all over town eating as many menu features as you can handle.

Photo courtesy of Experience Grand Rapids

4. On the other hand, these two weeks could be your chance to attend a full beer dinner affordably.  At an assortment of participating businesses, you can enjoy the full cooking with beer experience in five courses, aka the commitment meal.  Check out Amore Trattoria Italiana’s five course Beercentric Menu for a delicious example.

5. As part of the Grand Rapids Beer Week leading up to Winter Beer Festival, Experience Grand Rapids is excited to release the Beer City Ale Trail Map to the public!  This map features an extensive listing of the finest breweries, wineries and cideries around, so make sure you grab one when you’re ready to hit the Ale Trail.

Photo courtesy of Experience Grand Rapids

6. Everybody’s doing it! The whole city is rallying behind our proud Beer City banner in the week leading up to Winter Beer Festival.  This is the second year Grand Rapids has won Beer City USA and the week warming up to it is expected to be big for beer tourism around the city and surrounding areas.

7. Tap Takeovers! These will be all over town so ask your bartender where to head next.  For example, the Mitten Brewing Co. and Our Brewing Co. will be taking over at The Green Well, who reportedly use 7-10 gallons of beer every week in their cookery!

8. Hotels are on board the beer train as well.  The Marriott Springhill Suites North is including Beer City pint glasses at check in, or check out CityFlats Hotel for a complimentary growler and fill at check-in.  Click here to check out other participating hotels.

Photo courtesy of Experience Grand Rapids

9. Many of these collaborations include locally sourced, Michigan focused foods. From Bistro Bella Vita to Bobarino’s, these collaborations are another chance for local chefs to source as much as possible from the Mitten state!  Try Frank’s Kielbasa, locally smoked cheddar cheese, or the “Tim Allen” at Derby Station – a Pure Michigan Turkey burger filled with diced bacon, Derby Spice Blend, topped with Tandoori sweet potato fries, jalapeno mango aioli, avocado salsa and Mud Lake Farms mixed greens on a Little Rooster Brioche Bun.

10. There are so many great restaurants in the Grand Rapids area. Why not break up winter and try a few during these two weeks?  Click here to see a full list of participating restaurants and their menus. Try not to drool!

For more information on Cool Brews. Hot Eats. 2014 and other winter events in Grand Rapids, check out the video below.

Did you attend Cool Brews. Hot Eats. 2013? Tell us about your experience. Let us know if you’ll be at this year’s event!

Author: Lyndsay Israel originated in Northern Michigan and is now a dedicated Grand Rapids resident.  When she grows up, the plan is to teach high school English and Chemistry classes.  She writes to show how much she loves the mitten state!  Look for her articles at The Awesome Mitten and Experience GR, or follow her on Twitter @lyndsayisrael.

Yates Cider Mill: Generations of Tradition

A trip to a Michigan cider mill for some apple cider and donuts is a true sign of fall in Pure Michigan. As Rochester Hills-based Yates Cider Mill celebrates their 150th anniversary, owners Mike and Katie Titus take us on a trip back in time to learn how Yates Cider Mill came to be a fall favorite in Michigan. 

Celebrating 150 years of operation, Yates Cider Mill was born in the days of Lincoln, years before the electric light bulb made its debut.  Six generations later, Yates continues to be a gathering place for many in and around the Rochester area.  Yates is a place where people come to share traditions, memories, and a special sense of community.

The Yates mill operation spans six generations.  Three generations of the Yates family and then three generations of the Posey family, have continued to keep the original turbine water wheel and machinery running, which operate the Mill to this day.

A Look Back at Yates’ History

Only a few pioneers attempted to venture to the Michigan wilderness until the mid 1820′s when the Erie Canal was complete and provided a dependable route from New York City to the Great Lakes.  Thanks to the canal, travel time from New York City to Detroit fell from one month in 1800 to two days in 1860.  By 1863 Michigan had more than 800 lumber mills and was also producing 3/4 of the Nation’s copper.

First Known Photo of Yates Cider MillIt was during this time in 1863, William Yates from New York, purchased an 84-acre tract of land and constructed a wooden dam across the Clinton River and built the original Yates Mill. The Yates family began the Mill as a lumber mill and soon after expanded as a grist mill, grinding grain into flour for local farmers.  As William’s client customer base began to grow, he recognized the need for a cider press.  Around the year 1876, Yates began to press apples for cider; first for local farmers who brought in their own fruit and paid a pressing fee, and then for the general public. Even grapes were pressed at the Mill.  Cider production continued to increase and with the demand, Yates needed to grow.

In 1894, the larger, existing Mill was built.  A 26-inch water turbine wheel from James Leffel and Company in Springfield, Ohio was installed with this construction and to this day, provides the Mill’s pressing power for cider production. The existing water-powered cider press was installed in 1924.

Today, Yates Cider Mill enjoys visits from thousands of people annually and is known all over the country for its rich history, premium apple cider, and delicious bakery products, including Yates very own legendary donuts.  In a world that seems to be changing faster every year that goes by, Yates Cider Mill remains a place to many where the clock seems to tick a little more slowly.  Where friends and families come together and make memories.

Have you been to Yates Cider Mills? Tell us about your experience.

Experience Authentic Mexican Flavors at Grand Rapids Restaurant Week

Restaurant Week in Grand Rapids is coming up August 14-24! Today, Kirsetin Morello of Grand Rapids gives us a behind-the-scenes look at one of the participating restaurants. Read from her below and learn more by visiting ExperienceGR.com.

Alambre Especial. Photo courtesy of El Granjero Mexican Grill

When Mercedes Lopez-Duran was a little girl, she imagined she might go to the head of the class when she grew up—as a teacher. Instead, today she’s the head of a thriving, local restaurant. Lopez-Duran is the owner and creative chef at El Granjero, a Grand Rapids restaurant that prides itself on serving delicious, authentic Mexican dishes like grilled cactus, and bright pink, sweet Jamaica (pronounced ha-my-cah) juice made from the Jamaica flower.

Lopez-Duran’s path to restaurant ownership and culinary creativity took a few twists and turns. As a young woman she entered the business world rather than teaching, working as a secretary in an accounting office. She later pursued schooling to become an accountant herself, but married before she embarked on a career filled with numbers and balance sheets. Once married, Lopez-Duran stayed home and it was more than a decade before she returned to the workforce.

Fifth Anniversary ribbon cutting at El Granjero. Photo courtesy of El Granjero Mexican Grill

When Lopez-Duran decided to return to work, she ditched the accounting idea and turned to her passion: cooking. She inquired at restaurants in Mexico City, but without restaurant experience was only able to find work as a dishwasher. Her new manager assured her that if she worked hard she could rise through the ranks. Such a roadblock might have dissuaded a less determined person, but not Lopez-Duran. Three days after she began her new dishwashing job, she received her first promotion.

Mercedez Lopez-Duran and her daughter, Paola R. Mendivil. Photo courtesy of El Granjero Mexican Grill

In time, Lopez-Duran moved from Mexico City to the United States, and took a job waitressing—her first time serving tables—at Tacos El Ganadero in Grand Rapids.  (At 5’ tall, she didn’t meet the requirement for Mexico City restaurants that waiters be at least 5’ 1”!) When the owner of Tacos El Ganadero decided to close the restaurant and move out of state, Lopez-Duran was concerned about the other employees losing their jobs and decided to buy the restaurant rather than allowing it to close. “Working in the kitchens, my mother always thought about having her own restaurant one day,” says her daughter and El Granjero co-owner, Paola R. Mendivil. “ She just didn’t know it would be so soon!”

Although it’s quite a leap from waitress to owner and cook, Lopez-Duran was undaunted. By that time, she’d worked in restaurants for 15 years and she understood how to run the kitchen. “All the time I was working,” she says, “I was learning.”

Lopez-Duran and Mendivil changed the restaurant’s name to El Granjero, which means “the farmer” in Spanish, to reflect their desire to have farm fresh ingredients on the menu. Lopez-Duran’s creativity didn’t stop with her initial menu overhaul: she still seeks inspiration for new dishes today. On a recent trip to the Mexico City region, she found exciting, new, authentic dishes to try, including quesadillas made with Jamaica flower.

Customers can try her inspired creations during Restaurant Week in Grand Rapids, which runs from 8/14/13 – 8/24/13. For just $25, two people will be able to sample several different tastes during a 3-course authentic Mexican dinner that includes a shared appetizer, two main dishes (one selection includes the quesadilla with Jamaica flower), and two delectable desserts

Molcajete. Photo courtesy of El Granjero Mexican Grill

For a sweet treat, try their Fresas con Crema, which showcases Michigan strawberries (it’s similar to strawberries and cream, but with a slightly different sweet sauce). The Fresas con Crema is Mendivil’s favorite dessert but Lopez-Duran favors the Chongos Zamoranos, a sort of sweet, curdled milk made with whole milk, sugar, and cinnamon. During Restaurant Week, you can try either, or both—or try the third dessert option, a Mexican-style gelatin that made with spiked eggnog, called Gelatina con Rompope.

Whichever option you choose, you can’t lose at El Granjero. With a farm-fresh focus and customer-oriented service, you’ll be sure to enjoy an authentic meal from the Mexico City region, right here in Grand Rapids. And don’t be surprised if Lopez-Duran herself takes your order—she’s as likely to wait and clean tables as she is to cook and create dishes in the kitchen. “I like doing everything,” she says. “I don’t like things to be the same all the time. I like to be moving.”

El Granjero shared this Fresh Cactus Salad recipe for our readers:

El Granjero's Fresh Cactus Salad recipe. Click to enlarge.

Click here to find a list of all the restaurants participating in Restaurant Week, along with the special menus they’ll be offering.

Other profiles in our Restaurant Week series:

Pat Wise, Executive Chef at Grove

For more things to do in Grand Rapids, visit michigan.org.

Kirsetin Morello is a writer, author, and blogger who’s called Grand Rapids home for more than a decade. She’s enthusiastic about yoga, basketball and travel, and is a reluctant runner. Kirsetin, her husband, and their three children love to explore everything West Michigan has to offer. You can find her online at www.KirsetinMorello.com.