sinfulad.blogspot.com
SinFul Advocations: ETWM What Happened during the break.
http://sinfulad.blogspot.com/2012/03/etwm-what-happened-during-break.html
Eat the whole menu is where I get invited to a restaurant, and I go there every friday with friends and eat one or few items every week until I have tried them all. I choose to pay full price, I bring many people, and its a Kick ass Marketing for them. It is Win for the place but the trade is, there is no sugar coating on my opinions. Thursday, March 1, 2012. ETWM What Happened during the break. I will be starting http:/ reservegr.com/. And here are some events that happened during my little time off.
walcottimaging.com
farm&food | Walcott Imaging & Company
http://walcottimaging.com/category/farmfood
Walcott Imaging and Company. 8220;Farm and Food” is our newest category of work in our portfolio. We currently are slowly developing a “farm” property that will include art residencies and opportunities for new and hobby farmers to try new experiments as well as supporting hands on engagement with our physical and wonderful world. Check back shortly for more info. The Southerner Morel Mushroom Dinner. May 28, 2015. The Morel Mushroom dinner was hosted at the in-progress site of the future The Southerner.
sinfulad.blogspot.com
SinFul Advocations: March 2012
http://sinfulad.blogspot.com/2012_03_01_archive.html
Eat the whole menu is where I get invited to a restaurant, and I go there every friday with friends and eat one or few items every week until I have tried them all. I choose to pay full price, I bring many people, and its a Kick ass Marketing for them. It is Win for the place but the trade is, there is no sugar coating on my opinions. Thursday, March 22, 2012. Eat the Whole Menu Quattro Reserve Edition Week Three. At this point of time, I've decided to go little more funkier side. Arancine,fromage blanc,...
theardentthread.com
AQS QuiltWeek Grand Rapids Michigan & Japanese Textile Lecture – The Ardent Thread
https://theardentthread.com/2015/08/07/aqs-quiltweek-grand-rapids-michigan-japanese-textile-lecture
A love for both the common fiber and the extraordinary textile – Blog of KimonoMomo. Free Boro Quilt Pattern. AQS QuiltWeek Grand Rapids Michigan and Japanese Textile Lecture. Posted by The Ardent Thread. August 7, 2015. Helloooo, Grand Rapids! I’ll be heading your way August 11-16 for AQS QuiltWeek. And I am very excited. I’ll hit up my two favorite haunts, Reserve. In the meantime, you can watch part 1 of my video on Deconstructing Kimono. Check it out and subscribe to my channel. 7 Comments Add yours.
fieldandfire.com
baguettes_proofing - field & fire
http://www.fieldandfire.com/baguettes_proofing
September 15, 2013. Did you like this article? Share it with your friends! We are located at. 435 Ionia Ave. SW. Grand Rapids, MI 49503. Find our bread at. Field and fire 2016. Powered by Pinboard Theme.
fieldandfire.com
heating_up - field & fire
http://www.fieldandfire.com/heating_up
July 1, 2013. Did you like this article? Share it with your friends! We are located at. 435 Ionia Ave. SW. Grand Rapids, MI 49503. Find our bread at. Field and fire 2016. Powered by Pinboard Theme.
reservekitchen.blogspot.com
From Reserve's Kitchen: November 2010
http://reservekitchen.blogspot.com/2010_11_01_archive.html
Monday, November 22, 2010. And we will give you some for free. While supplies last of course. We'll be cutting into the Mangalitsa ham that we got from Johnston County Hams. This week too. It's going to be a good week for pork here. Monday, November 15, 2010. PigStock TC: Day One. Reader beware; the following may include content offensive to vegetarians and misinformed PETA advocates. Polcyn inflating a bladder with a drinking straw? Day one, 6:30am. While Christoph and Isabell wrapped up the scraping Ma...
reservekitchen.blogspot.com
From Reserve's Kitchen: October 2010
http://reservekitchen.blogspot.com/2010_10_01_archive.html
Friday, October 29, 2010. In San Diego, and Michigan's own Brian Polcyn, author of Charcuterie, The Craft of Salting, Smoking, and Curing. And chef owner of Forest Grill. In Birmingham, Michigan. Stay tuned for Brandon's posts and photos from the event. Friday, October 22, 2010. Sometimes you find things when you least expect them. Chorizo Verde is such an example. My interest re-ignited, yet my prime interest stayed with sausage, and charcuterie. Does Mexico have charcuterie? Wednesday, October 20, 2010.
fieldandfire.com
bread < organic & woodfired : field & fire
http://www.fieldandfire.com/bread
A french sourdough bread made from our wild yeast starter. Water, organic all purpose flour, organic type 85 wheat flour, organic whole rye flour, organic whole spelt flour, sea salt. Our french sourdough made with whole wheat flour and oats. Water, organic whole wheat flour, organic bread flour, organic rolled oats, local honey, sea salt. Green Olive Levain (v). Our french sourdough with halkidiki olives. Our wood fired, rustic baguettes are levened with sourdough starter as well as yeast. A traditional...
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