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 .
148 groundbreakers
groundbreaker
farm to table
B OAT H O U S E
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.
E
ven 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 typi-
cally 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.
148
groundbreakers
“It’s more than just a trend. It’s a
lifestyle and it’s here to stay,” says
Dearborn, Michigan, native and restau-
rant 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 ��ݡ�є������)х������ѣ�t�����ٽɗ�é�ɕ���������ɥ��)ѡ���ɕ͡��Ё��������ѡ���Ё���ɕ������)�́�������ͽ�ɍ����́���ͥ����