groundbreakers
farm to table
BOATHOUSE R E S T A U R A N T
by Anne Schultz
Set amongst wineries and rolling hills with a stunning view of Grand Traverse Bay on Old Mission Peninsula in Traverse City , Michigan , The Boathouse offers its customers a true locavore dining experience , literally from farm to table .
Even though farm to table restaurants can be traced back to Alice Waters of Chez Panisse in California in the 1970s , the movement to support local farmers and economy , obtain fresh produce , and know the product source , reappeared in 2005 and has been growing since . What does it mean to be a locavore ? It means that a person is looking to consume food that is locally produced , generally within 100 miles within from where it is sold or consumed , has low food transportation mileage , and is eco-friendly and sustainable . While healthier food choices have typically been limited in availability and more expensive , we are seeing more farm to table restaurants , food co-ops , and farmers ’ markets grow to meet the demand among today ’ s consumers who are more health conscious and educated . This rejuvenated interest has created opportunities for growers to expand their distribution channels where farmers can sell their food through roadside produce stands , farmers ’ markets , food co-ops , community supported agricultural groups , schools , restaurants , and more .
“ It ’ s more than just a trend . It ’ s a lifestyle and it ’ s here to stay ,” says Dearborn , Michigan , native and restaurant owner , Doug Kosch . When he purchased the restaurant on the site of The Boathouse in 2003 , it was a casual dining place that offered regular pub fare like fish ’ n ’ chips and burgers . It wasn ’ t until 2008 when he moved his family to a house on the Upper Peninsula with a 10-acre apple orchard known as Malem Farms , that The Boathouse would evolve into a “ fine dining , white linen tablecloth ” locavore ’ s dream , featuring the freshest and healthiest ingredients as locally sourced as possible .
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