Like its affiliate eatery, Twisted Rooster, Crooked Goose holds strong to local values, through the support of resident vendors and suppliers through their “Commit to the Mitt” campaign. “We are a company based in Michigan, that looks to lead the charge in building a culture in our great state that focuses solely on locally made products,” said Tom Brady, director of operations for Crooked Goose and Twisted Rooster. “Keep it in the family!”

Not only is the food local, it is expected to be original. Executive Chef Mark Noseda II, who has a long list of culinary credentials from across the United States, designed nearly 50 options for the  menu. “We really don’t do traditional, we take traditional and Twist it or make it Crooked,” said Noseda. “Anyone can make a traditional dish but making it your own is what being a Chef is all about.”

The restaurant promises that the food will be as inventive as the atmosphere with its plaid exterior, modern décor, 15 foot bar and 16 51-inch flat-screen TVs. Meritage Hospitality Group’s architect, Mark McDowell, came up with the eccentric exterior. “We are really excited,” said Lindsay Stone, marketing specialist for Meritage Hospitality Group. “Nothing draws the public in better than painting plaid on the side of our building; it’s going to look really great.”

Although Crooked Goose is not open to the public until mid-June, there will be a pre-opening, VIP party and private taste-testing to get Noseda and the staff warmed up before the big opening. “As we build relationships with our schools, churches and other businesses, the Crooked Goose will be there to support and help achieve community goals,” said Brady. “We are very excited to become a valued member of the community.”

The program was rolled out at all BarFly restaurants and bars April 18 after months of planning and research of best practices. Studying the methods of various smaller establishments throughout the region, BarFly’s management developed and implemented the program on a much larger scale. The initiative allows most of BarFly’s waste to end up in composting and recycling bins throughout their facilities, rather than going to a landfill. A comprehensive training program for BarFly’s more than 150 employees is helping to ensure that as much waste as possible will end up avoiding the landfill.

“Our staff is excited to be a part of this program because we all know it will have a greatly reduced impact on the environment,” said Garry Boyd, who manages the day-to-day operations of the BarFly properties. “We hope this will help spur other local establishments, both large and small, to start recycling and composting.”

In addition to the recycling program, BarFly will be switching all of its businesses over to LED light bulbs within the next month, reducing electricity usage by up to 90% compared with traditional bulbs. This requires retrofitting existing light fixtures, ordering custom-sized LED bulbs, and programming the color of the new LED bulbs using a special computer program. Though it will require a large initial investment, the high-tech lighting is expected to pay for itself over time through reduced energy costs and less time spent replacing bulbs.
“These programs are part of our efforts to continually improve our businesses, reduce our environmental impact, and make our community a better place to live,“ said BarFly owners Mark and Michele Sellers.

These new measures are in addition to other waste reduction and sustainability efforts by BarFly. For example, for several years, spent grain from the brewing process at HopCat has been given to local farmers who use it for feed. Bakers at local businesses such as Nantucket Bakery and The Winchester also use it to make bread. BarFly’s fryer oil is recycled by Urban Bio-Energy. “Our community – including public schools, individuals, and businesses – is really moving in the right direction when it comes to participation in recycling programs,” said James Hurt, public services director for the city. “With BarFly’s new initiative, they have become a leader in this area and are setting an example that we want our community to emulate.”

Kitchen 67 is the latest concept from the Brann family, which has been a big part of the West Michigan dining scene since John Brann Sr. opened his first steakhouse in 1960. The Brann restaurant chain has always been a family affair and Johnny Brann Jr. is following in his grandfather and father’s footsteps.

And that’s exactly what “Come to the Table — a Live and Local Interactive Dining Experience” was last Thursday night. Held at the parking lot of Ninth Bridge Market in Ada, the event focused on local chefs, local food, Local First! of West Michigan, Fenn Valley wines and Short’s beers.

At most of these types of dinners wine takes center stage, with each course getting paired with a specific wine. The beer is usually non-existent, unless you ask for one. Not so last Thursday. Each course had been specifically paired with a beer from Short’s Brewery in Bellaire, as well as a wine from Fenn Valley.  There were also reps from both Short’s and Fenn Valley there to describe their products and why they chose them. This made for lively conversations and discussions about which pairing worked best, how the beer changed with the food and how the food changed with the beer.  I think it also created some new craft beer fans.

The dinner was an “interactive” dinner.  Each guest had a job written on their placemat when they arrived. Why would you pay to do your own busing? “Because it creates a different dining environment,” said Courtney Cheers, Ninth Bridge market manager. “We based this dinner on a Slow Food Nation dinner that we attended in San Francisco a few years ago. Everyone had a job at that dinner, and it really created an instant community at our table. A lot of times at these dinners you are seated next to someone you don’t know, and don’t get to know at all.

“By having these unexpected things to do, it creates conversation easily. We had such a great time at the dinner in California, we wanted to let people in Grand Rapids experience it.”

We were there for the beer, and if we had to serve it ourselves, all the better! Each course had a specific beer paired with it, and first up was a regular from Short’s — Pandemonium Pale Ale.  This came with local charcuterie (which just means yummy cured meat products) and local cheeses put together by the chefs at Bistro Bella Vita.  The hops in this one cut the richness of the meat and cheese nicely.

Next up was the beer that had everyone talking all night long, Short’s Spruce Pilsner.  Jon Wojtowicz, Short’s “Beer Liberator”, was on hand to talk about this beer. “The Woj” said that “the spruce has some really intense qualities, but that it can be like the missing ingredient in a dish.  If you pair it right, it can be a complement and continuation of the flavor.”

The Spruce got paired with an heirloom tomato salad with a fresh herb vinaigrette made by Ninth Bridge Market.

“Some pairings, you just don’t know until you try! But hops do really well with big, bold flavors like the vinaigrette.  The base for this beer is an india pilsner, which has aggressive hops.  We’re using Summit hops in this one — they have a piney aroma already, a piney quality.  If you smell pine in a beer, it’s a good chance Summit is in there.”

Wojtowicz said that “he went out on a limb with this pairing.”  That he did. But it worked. The Spruce Pilsner on its own was rough — a sipping beer for sure. With the salad, it changed. One guest commented that they “really liked it with the salad, but on its own it was kind of strong.”

“The beer totally changes it’s finish with the salad, it kind of takes away some of the bitterness, cleans up the finish and mellows it out,” said Cheers.

I heard several guests say they felt the Spruce paired better on this course than the wine.  It was the beer that everyone talked about for the rest of the night, whether they liked it or not.

The rest of the dinner was equally exciting.  Michigan Bean Succotash loaded with braised meats was paired with Sustenance Black Beer, an inspired pair. The maltiness of this beer really played well against the richness of the meats. Chef Aaron from Bistro Bella Vita said “I was either going to fry something or braise it, and we love to braise so I thought it would be perfect”.  After trying them together, he exclaimed that Sustenance “could be my go to winter beer with roasts and meat.”  I agree.

Trout with Roasted Vegetables got Short’s Magician.  This one was great with the farm fresh vegetables.  The natural sugars in the beets, carrots, and parsnips got all caramelly in the oven, and that played well with the hops in the Magician.  Last, but never least, came dessert.  Full disclosure:  I made it.  Layers of flaky puff pastry, creamy yogurt panna cotta and spiced Michigan plums.  Tastes of fall with cinnamon, nutmeg, vanilla, paired with Short’s seasonal Autumn Ale.  The perfect ending to a great night out in Ada.

Riverfront Café @ the Blue Bridge opened in 2008 and has specialized in coffee drinks. Upon new management, they have focused their efforts on developing gourmet sandwiches, delicious soups, and healthy salads. Recently they have begun catering to local businesses and downtown events. To learn more and to see a menu visit www.riverfrontcafegr.com

Art of the Table opened in October 2003 to brisk business and has been growing ever since. Art of the Table is a specialty retail shop full of gourmet foods like olive oils, cheese & chocolate, tabletop accessories like placemats, candles and serving pieces, and also cool, smaller batch wines, beers & liquors.  Art of the Table has become a trusted name nationally and locally in the giftware, food and beverage industry and is located at 606 Wealthy Street in Grand Rapids and at www.artofthetable.com

Customers can find the Riverfront Café and Art of the Table collaboration at 235 W. Fulton just behind FedEx Office, an easy walk from many downtown businesses.  Outside patio seating is available and ½ hour of free parking is always included.  Hours at this location are 7 a.m. to 6 p.m. Monday through Friday.

A Grand Opening celebration will take place tonight from 5:30-8 p.m. and will feature free samples of favorite foods & beverages from Riverfront Cafe and Art of the Table.

According to Doug Small, Experience Grand Rapids President who brought the idea of Restaurant Week to Grand Rapids, “We are thrilled that over 70 restaurants have jumped on board this year to participate in the second year of this popular event.  Restaurant Week Grand Rapids 2011 will be a time for friends, families, and co-workers to explore new restaurants that they’ve wanted to try, and a reason to return to tried and true favorites. During the eleven days of Restaurant Week, all of the participating Restaurant Week restaurant chefs will be going ‘all out’ to help the public celebrate the best in the ‘Art of Dining Out,’ which is Restaurant Week Grand Rapids’ mantra. Grand Rapids has so many great restaurants – it’s time for people to get out and explore these unique restaurants that will undoubtedly become their favorites.”

The public can now view all 70+ participating restaurants on a dedicated website at www.restaurantweekgr.com. Each restaurant is currently in the process of creating three-course menus that will be announced and featured on www.restaurantweekgr.com the week of October 10, 2011 when the menus will go live along with additional information for the public on how to get involved. The public can learn more about and post information for Restaurant Week Grand Rapids on Facebook @ Restaurant Week GR, and Twitter through the hash tags: #rwgr or #restaurantweekgr

Most restaurants will be offering three-course menus for $25 per person (not including tax or tip) with some featuring wine or beer flights as an add-on option. A portion of the restaurants have opted to feature a 2-for-$25 menu hoping to entice those who are budget conscious or looking for a more casual alternative. All participating restaurants will also offer their regular menus during Restaurant Week.

The Restaurants Participating in Restaurant Week Grand Rapids 2011 include:
25 Kitchen & Bar
Amore Trattoria Italiana
Bar Divani
Bentham’s
Blue Water Grill
Bistro Bella Vita
Brann’s on Leonard
Cambridge House
Charley’s Crab
CitySen Lounge at City Flats Hotel
Cottage Bar & Restaurant
Cygnus 27
Derby Station
Dugan’s Pub & Grille
Electric Cheetah
Fire Rock Grille
Flat River Grill
GP Sports
Grand Woods Lounge
Graydon’s Crossing
Grove
Heritage Restaurant at the Secchia Institute for Culinary Education
HopCat
Honey Creek Inn
Louis Benton Steakhouse
J. Gardella’s Tavern
Noto’s Old World Italian Dining
Mangiamo!
Marco New American Bistro
McFadden’s Restaurant and Saloon
Mojo’s Dueling Piano Bar & Restaurant
Olive’s Restaurant & Bar
One Trick Pony Grill & Taproom
Osta’s Lebanese Cuisine
Ottawa Tavern
Pearl Street Grill
Peppino’s Downtown
Pietro’s Italian Restaurant
Red Jet Café
Reds on the River
Reserve GR
Rockwell Republic
Rose’s
Rush Creek Bistro
San Chez Bistro & Café
Shiraz Grille Persian & Mediterranean Cuisine
six.one.six
Schnitz Ada Grill
Spinnaker Restaurant
Stella’s Lounge
Sundance Grill & Bar
The BOB: Monkey Bar, JBar, Gilly’s Bobarino’s
Tavern on the Square
TGI Friday’s Downtown GR
Timbers Inn
The Acorn Grille
The Bistro at Courtyard by Marriott Downtown
The Bullshead Tavern
The Green Well
The Landing Restaurant at Radisson Riverfront
The Melting Pot
The Score Restaurant & Sports Bar
The Viceroy
Tre Cugini
Twisted Rooster
Vitale’s on Leonard
Z’s Bar & Restaurant

Restaurant Week planners reported that in 2010, when the Grand Rapids event first began, many diners chose to dine out between three to five times over the 10-day event period. This year, organizers are hoping for the same.

According to Small, “If you’re looking for the excuse to dine out, this is definitely the time to do it. We will be setting the stage for ‘the party,’ highlighting the great menus that these restaurants have crafted for Restaurant Week on www.restaurantweekgr.com. The 70+ participating restaurants will be providing the exceptional food, service and creating the experience that diners are looking for. The restaurants will be rolling out the red carpet and we’re encouraging everyone to take advantage of the opportunity.”

Though the restaurant is small and simply decorated, it feels cozy and welcoming. The server offered to help us navigate the large and varied menu. He answered all the questions we had and also supplied some recommendations. All items included a short description and list of key ingredients, which was very helpful. After spending a few minutes poring over all of the choices, my dining partner and I made our selections. We shared an order of Samosas ($3.95) and Garlic Naan ($2.95). For entrees, I went with the Chicken Tikka Masala ($11.95) with an order of Steamed Rice ($2.95), while Mike opted for the Lamb Biryani ($13.95).

Our Samosas arrived with two chutneys. One was sweet and the other was spicy. Seeing that the Samosas themselves were quite spicy, we used the sweet chutney, which was flavored with brown sugar, spices and citrus. The combination of flavors played off of each other nicely. The Garlic Naan arrived shortly afterwards. Piping hot, soft, and scattered with herbs and garlic, it was one of the best Naan breads I’ve ever had. The chewy texture overall was just right and the crispy blistered edges, courtesy of the clay oven, were perfect.

Chicken Tikka Masala is my go-to favorite Indian dish. Palace of India’s version definitely did not disappoint me. The dish consists of pieces of chicken marinated in a blend of yogurt and spices, then stewed in a sauce of tomato, onion, cream and herbs. It was perfectly spiced; intensely flavorful without being hot. I like to use the Steamed Rice and Garlic Naan to soak up the sauce. Mike pronounced his Lamb Biryani “excellent.” The chunks of lamb were very tender and the rice was spicy, but not overly hot. I tried a few bites of the biryani and I had to agree.

The menu listed several interesting dessert options, which we decided to save for another visit. The restaurant also has a lunch buffet featuring popular menu items that change daily. Palace of India does a good job to help dispel the myth that Indian food is either incredibly spicy and/or has to contain curry. The large menu and friendly staff help to ensure that everyone can find something they’ll be happy with. Overall, our experience was very positive. I’ll definitely be heading back soon to tackle something new.

As a part of my pledge to eat local, I visited Forest Hills Inn — a locally-owned restaurant and just about as old-fashioned as you can get.

Located on the corner of Forest Hills and Cascade, I could smell burgers being grilled away as we walked up to the restaurant. The smell of meat cooking is very powerful; almost steakhouse quality.

It took a little while for us to get seated — long enough that I was searching for a bell to ring to let someone know I was there. When a hostess did finally show up, we were seated in a vinyl covered booth — much like you would expect from an old time neighborhood diner.

My guest and I started with a house salad — what you would probably make for yourself at home — served with very large, seasoned croutons. The waitress made a point to let me know they use local and fresh ingredients when available in their salads.

My guest ordered the Chipotle BBQ Chicken ($9.99) smothered in cheese with a tangy BBQ sauce. As expected, the spices were there, but the overall flavor fell a little short. The spices seemed to overpower of what could have been a great blend of flavors.

I ordered the cheeseburger with out the bun, and a side order of fries. The burger had a char-grilled smell and flavor, but was not what I would call hearty, as the patty was very thin. The fries were thin and crisp — very similar to what you would get at a typical fast food restaurant.

Aside from the salad my guest and I did not feel like we were eating at a restaurant that used local and fresh ingredients, but the prices would certainly suggest we were.

I was disappointed to find out most of their food comes in from Gordon’s Food Service, which explained the lack of homestyle-type cooking.

But other than waiting on the hostess, the service was friendly and prompt, and the atmosphere has the potential to be a great corner neighborhood hangout with its attached bar area. However this foodie feels that Forest Hills Inn need flavorize itself a bit with local ingredients and some homemade dishes, in order to get the true rating of a great local diner.

Coincidentally, Arcturos is one of Black Star’s most popular wines — and one of my personal favorites. Before I left that night, I had made plans to attend this six-course meal, held July 18.

As I entered the restaurant, I was greeted by Adriano Moscatelli, owner of Tre Cugini, and Don Coe, managing partner of Black Star Farms. They would be my gracious hosts for the evening and I felt honored to be sitting at their table to get their personal perspectives on the wine and food pairings.

The evening started as every memorable wine dinner should – with a glass of bubbly! Specifically – Black Star’s BeDazzled brut. Delightful on its own, this Cremant-style wine really popped when paired with crawfish tails that were swimming in a sea of butter. Much like mini lobster, the delicate tails were a real treat — served with wild mushrooms. Bedazzled — a dry sparkling wine made from Pinot Noir, Chardonnay, Pinto Gris and Pinot Blanc — is the ideal starter wine with a light citrus fruit flavor.

The seafood theme continued as the second course — smoked Michigan whitefish terrine — was placed in front of me, along with a glass of crisp Pinot Gris. Served on a bed of artisanal lettuce, it was dressed with a flavorful Pinot Gris vinaigrette. This is what summer in Michigan tastes like! No wonder this fabulous wine was awarded a Gold medal and the 2011 Great Lakes Wine Competition.

Typically not a fan of heavy, oaky Chardonnay, I was pleased to see an un-oaked vino served next with a pretzel crusted walleye — one of my favorite Michigan fish. The Sur Lie Chardonnay was smooth and fresh, making me second-guess my previous critiques of Chardonnay. The filet was mouth-watering, leaving me wanting more — even though three courses remained.

But first…a palate cleansing mango sorbetto.

Although my primary wine of choice is Riesling, I find myself ordering Michigan Pinot Noir more and more, especially with meals. The nose of this Pinot was like sun-kissed soil — rich, warm and comforting. A fork-tender slice of Michigan turkey, topped with blueberry chutney, brought out the initial fruit tones and peppery finish of the wine.

As if that wasn’t enough, the fifth course delivered an ultimate Michigan treat: a pasty. The flaky pastry held a wonderful treat inside — beef and potatoes, topped with a light horseradish sauce. A bold Cabernet Franc complemented the pasty which was — in and of itself — a complete entrée.

Although I was stuffed beyond belief, I couldn’t help myself from picking at the crust until the waitress finally took my plate away. This full-bodied Cab Franc is well decorated, having scored Gold medals at the 2010 Michigan Wine & Spirits Competition and the 2010 Harding’s Cup Challenge.

Finally, there was bittersweet light at the end of the tunnel. But, how in the world was I going to find room for not one, but two desserts with the Duo of Cherry Delights?

Well, where there’s a will, there’s a way — especially for a trained professional such as myself! The double-whammy dessert — a cherry cheesecake and a cherry bread pudding were not only served with but were made with Black Star’s sweet cherry dessert wine. Oh, how sweet it is!

I attend my fair share of Michigan wine dinners, and this one did not disappoint. Kudos to Chefs Bob Huynh and Joe Frizzel for delivering a complete menu of culinary treats from around the state, each one more interesting that the one before. The pairings were spot-on, further showcasing the chef’s ability to draw on the flavors of the wine while celebrating Michigan’s rich agricultural diversity (we rank No. 2 in the nation, second only to California – if you weren’t aware).

But don’t just take my word for it. John Leese of Harvey Automotive Group said he also attends a lot of dinners at Tre Cugini and “this is one of the best.” In fact, John had a hard time picking his favorite pairing of the evening, saying “everything was perfect.”

Now, when it comes to producing world-class, award-winning wines, winemaker Lee Lutes has mastered his craft. Several of his wines — including the A Capella Ice Wine, Sirius Maple Dessert Wine and Cabernet Franc — have even been served at the White House.

With locations on both Leelanau and Old Mission Peninsulas — as well as a tasting room inside The Village at Grand Traverse Commons — Black Star Farms has been a true agricultural destination for more than a dozen years. In addition to its winery and distillery, Black Star operates a quaint luxury inn, Hearth & Vine restaurant, equestrian center and is home to Leelanau Cheese — makers of world-class artisanal Raclette cheese, all in Suttons Bay.

Tre Cugini hosts monthly wine dinners on the third Monday of each month. Aug. 22 will focus on one of the many magnificent wine regions of France.

Unfortunately, CitySen Lounge did not live up to my lofty expectations based on my experiences in Holland. We gave CityVu a well-deserved five stars so I went to lunch at CitySen with high expectations. Though CitySen falls short of CityVu, it does not fall completely flat.

The hotel and CitySen Lounge restaurant are in the former home of Fox’s Jewelry on Monroe Center. The food was good, not great. The service was OK, not exceptional. The lunch menu was small, not stunning.

Let’s start with the positives. The CitySen Lounge is an attractive space, filled with environmentally friendly and stylish furniture. The restaurant exudes a big city vibe. I love the way the front window of the restaurant opens wide to let the buzz of the city into the space.

I also like when restaurants offer a pared down menu, but CitySen goes too far. The lunch menu has one soup, two salads, four sandwiches and three “City Bites” dishes. I could understand a menu that small if the dishes were complex, but they are not.

I ordered the Croque Monsieur, a play on a French bistro ham sandwich topped with melted Swiss cheese ($7). All sandwiches are served with a choice of fries, tortilla chips or a small salad. I chose a small Greek salad. The sandwich was a simple ham and cheese — nothing special. The salad with filled with crisp green lettuce and large chunks of artichoke and olives. The dressing was either tasteless or there wasn’t enough drizzled on the top.

One of my lunch partners ordered the full Greek Salad ($7) and the other ordered the Grilled Flank Steak sandwich ($8) — grilled flank steak with sweet onions, mushrooms and Swiss served warm on a sourdough bun. Both said their choices were good, but nothing special.

The dinner menu looks more promising. I would like to try the Lamb Chops with sun-dried fig chutney and balsamic syrup ($13) and the Lobster Spring Rolls ($13) that are served hot with hot and sour dipping sauce. CitySen looks like a great place to go for dinner to share a bunch of dishes with friends.

I am glad the CityFlats Hotel and CitySen are in Grand Rapids. I just wish some of the inspired cooking found at CityVu Bistro would have made its way east. I still have high hopes for the restaurant. The ambiance is there, the food just needs to catch up.