Final night at the cafe

Last night, we served our last gourmet pizzas for the season, poured our last glasses of wine, and after the doors closed, had a few sazerac toasts to a productive summer and a really great crew. It was so nice to have Steve and Renae stop by and be there for our final night, as well as a number of our regulars--thank you. It was a bittersweet evening!

Heidi, Paul, Laura, Chelsea & Mickey

Saying good bye to the H&V cafe ...

It is finally here--Saveur Thyme's last day at the Hearth & Vine Cafe--and beginning tomorrow, we embark on a new adventure.

Our sincere thanks to our wonderful customers and staff for an amazing summer at the Hearth & Vine cafe. We hope you to see you again!

Birthday wishes

Just wanted to wish Chelsea and Laura Happy Birthday!  Thanks for being such great employees and friends!

Reflections on the Epicurean Classic 2011

Myles Anton from Trattoria Stella butchering a pig

The 2011 Epicurean Classic was held last weekend in the Warehouse District and Insideout Gallery in Traverse City, and though there are many to thank, a big shout out goes to to Epicurean Classic promoter, Mark Dressler, Jere Brown (EC forager) and Mike & Kim Curths from Insideout. Paul Carlson, Mickey Humpula and I were able to attend several presentations including one by Myles Anton (Trattoria Stella) who butchered a pig, talked about his favorite cuts and gave the audience a few samples of his food including bruschetta and pork tongue and also his country style sausage (yum!).

We also caught Pamela Sheldon Johns' presentation (she has a farm in Tuscany, a cooking school and numerous cookbooks), and the talented and energetic Maxime Bilet, co-author of Modernist Cuisine. We missed many presentations (and the wonderful Friday night dinners) out of necessity--we were busy with the cafe and preparing for the Epicurean Classic ourselves, but appreciated what we were able to attend. We did hear The Cooks' House (Erik Patterson and Jennifer Blakeslee featuring Jennifer McLagan) put out a fantastic meal as did La Becasse (featuring Maxime Bilet) and Mission Table (featuring Roberto Santibanez).  Next year!

The Epicurean Classic was a good experience in many ways, but the highlights for us were meeting a few very special people. Jennifer McLagan, author of fresh-off-the-press Odd  Bits: How to Cook the Rest of the Animal as well as Fat: An Appreciation of a Misunderstood Ingredient, with Recipes; Bones; and Cooking on the Bone is definitely on my list. Jennifer and her husband, sculptor Haralds Gaikis, were interesting to talk to and down to earth. Jennifer autographed the copy of Odd Bits we picked up at the book sale (such a well-thought, approachable, engaging cook book) and spent some time with us while Paul and Mickey pulled gourmet pizzas out of the wood fired oven.  Jennifer's blog is well worth a read, too--what a genuine, fascinating and gracious person. I plan to keep on top of her blog and might even try a recipe from Odd Bits (though everyone knows Paul is the definitely the culinary talent in our family).

We also met Roberto Santibañez, author of Truly Mexican. Paul, Mickey and I liked him immediately--he is so personable and kind. The more I learn about Roberto, the more I am interested in learning more. He graduated from Le Cordon Bleu in Paris, and his restaurant, Fonda, in Brooklyn, is now on my list of "must visits."  We plan on a NY trip later this fall, actually.  Roberto is also President of Truly Mexican Consulting (NY), a member of The Culinary Institute of America’s Latin Cuisines Advisory Council, and has a taco truck--"The Taco Truck"--how cool is that? 

It was also a pleasure to meet Rick Coates, Producer of the Omelette & Finster Morning Show and Contributing Editor of the Northern Express. I didn't realize Rick had a considerable history in the restaurant business. Super guy to talk to!  Chef Ralph Humes from Mana: Food for the Soul at the Mercado ... we LOVED his pork sandos with fresh, amazingly delicious coleslaw--best food in the big tent on Saturday, hands down. Mana will be one of our go-to places to eat in Traverse City now that we have met Ralph--he is another one of those people you just like the minute you meet. Charlie Wunsch from Edible Grand Traverse was another person we thoroughly enjoyed meeting and talking to--and we have appreciated his publication for years. Our conversation revolved around heirloom tomatoes and how happy they make us.

The food and wine tent at the Epicurean Classic on Saturday

So what was our part in this culinary event? We cooked for the sponsors, cookbook authors and presenters on Saturday evening using a portable wood-fired oven provided by SEEDS, a non-profit organization in the Traverse area promoting community through ecology, education and design. Many thanks for for the use of the oven (which was designed by Mario Batali), SEEDS! Jere Brown, chief forager for the Epicurean Classic, helped us get the oven and was a huge help to us the entire day. Sincere thanks to you, too, Jere, for being so good to us! 

Mickey Humpula getting the wood fired pizza oven lit

Paul Carlson and Mickey Humpula preparing
their workspace

Chantrelle, black trumpet, gypsy & lobster mushroom
pizza with raclette and fresh arugula pizza

Paul Carlson (left) and a another chef attending
the Epicurean Classic

Once we got the fire going (Mike saved us with a few extra papers), set up the prep table and got used to the smaller interior space of the oven (smaller than what we are used to at the Hearth & Vine), Paul and Mickey started baking three types of pizza:

1) a mushroom pizza with chantrelles, black trumpets, gypsys and lobsters (from Petoskey mushroom guru Ken Harris), raclette from John and Anne Hoyt, Leelanau Cheese Co. (their raclette, by the way, beat over 1,200 entries to take Best of Show at the 24th annual American Cheese Society cheese competition in 2007), and fresh arugula from Meadowlark Farm;

2) a Margherita with tomato puree (made from gorgeous heirlooms from our garden), fresh mozzarella, basil (also from our garden and picked that morning), olive oil and sea salt (simple); and
 

3) a Gorgonzola pizza with delicious yellow fingerling potatoes and caramelized cipollinis (both from Meadowlark Farm) and olive oil. We also served a farro salad with roasted beets, feta, kalamata olives and arugula.

Wine? Well, we tried quite a few varieties but of course did not always note which ones we liked best (aside from a Brunello and a Prosecco or two). We were too busy chatting with people, putting food on plates and keeping track of the oven. Fresh glasses of wine magically appeared on our table (thanks, Kristen and Sue!) and we really lost track of what was what. In a good way.

I am hoping the Epicurean Classic (which disappeared for a few years) continues to grow and garner more support from the local community and Traverse City itself. We are very lucky to attract the caliber of nationally-known chefs and cook book authors who attended last weekend, and I know many people who would love to see this happen again next year. More good grub in the food and wine tent and maybe a little live music?

Now we are back to fall hours at the cafe and making preparations for new ventures. Rumors abound (and there are some whoppers) so stay tuned to our blog for announcements. 2012 promises to be an exciting year if all goes as planned!

Paul Carlson (right) and Mickey Humpula (left)
talking to Mark Dressler (center)

Epicurean Classic

Just a quick announcement:

The Hearth & Vine will be closed all day Saturday, September 10, so our crew can be a part of the Epicurean Classic being held in Traverse City in the Warehouse District.

The Hearth & Vine is open today (Friday) until 9 PM and will be open Sunday, September 11, from 11 until 6 PM.

Thanks!

First to arrive, last to leave

Here are a few items of note since our last post back in August:

•  We got really busy at the cafe. Crazy, barmy busy. 

•  We visited with our son, Noah (and his girlfriend, Katie), who came home from college (culinary program) for a long weekend. Noah worked with Paul at the H&V for a few hours last Saturday--so great.

•  We closed over the Labor Day holiday (Monday and Tuesday—everyone needed a break and it was, after all, Labor Day. Sorry if you had to grill your own dogs.)

•  We scaled back to fall hours: now open Wednesday through Sunday (closed Mondays and Tuesdays) until we close for the season. Stay tuned on that. And no, we are not taking reservations--regardless of what other sources tell you.

•  We had a small employee party at the house and since it was cold and raining, we congregated in the kitchen and dining room and enjoyed a few drinks and Mexican fare. We need a bigger kitchen.

•  We made beer (a good, dark, left-handed brew) with Mickey and Chelsea.

•  We made Bloody Mary mix with some of our heirloom tomatoes and home grown jalapeno peppers (but didn't have time to make salsa).

•  We saw our daughter, Ella, off to first grade (a bittersweet event for a mom who works out of her home office).
• We lost 1/3 of our plum tree near the patio because it is so heavy with fruit. And ancient.

•  We picked up several pounds of gorgeous chanterelle, black trumpet, gypsy and lobster mushrooms from mushroom guru Ken Harris at the Farmer's Market in Traverse City. 

•  Paul got a haircut at Vision Modern next to the Inside Out Gallery in TC (thanks, Angela!) and we had a chance to check out some cool art (Steve Barber's work really grabbed our attention) and say hello to Kim and Mike--long time, no see.

So this week, as we prepare for the Epicurean Classic, we want to send out a special thank you to our employees who helped us survive the unexpected explosion of visitors at the Hearth & Vine after  Sleeping Bear Dunes was voted "Most Beautiful Place in America" on GMA (see below). Being inundated with customers is a good problem to have, of course, but we had to do a lot of scrambling and add more staff to handle the volume (which can be challenging in this area, especially when people are headed back to school for the fall). But everyone stepped up to the plate and our new hires have been terrific. Thanks, everyone!! 

A very special thank you goes out to Mickey and Chelsea, who start their days before the sun comes up working at Meadowlark Farm and then head over to the H&V to cook and serve Thursday through Sunday. Without Mickey to help keep the kitchen running smoothly and efficiently, Paul would not have time to take care of the business side of the café, or have time to grab a little rest now and then. Paul is one of those chefs who opens and closes his kitchen—very hands on and attentive to detail when it comes to food—and so that means he rarely stops moving. I know—I watch him collapse on the couch at the end of his 14-hour day. First to arrive, last to leave. 

So Mickey, you have been a tremendous help keeping Paul together. Grazie, Ke itumela, Siyabonga kakulu, Merci, etc., etc..

Sleeping Bear

As you can imagine, we are very excited about Good Morning America recognizing the Sleeping Bear Dunes in our corner of Michigan as the "Most Beautiful Place in America," and are quite honored that Mario Batali helped promote this event from our small cafe on August 17th. A gigantic thank you to Mario, Susi and the boys (so fun to have Leo at the shoot!) and to ABC's Sabrina Parise, who was just super! The resulting traffic and media coverage has been so great, and I just saw that the H&V is featured in the latest issue of Northern Express Weekly in the TASTEmakers section along with Tandem Ciders (BOTTOMSup). In excellent company, I say.


We also loved the shout out Mario gave to Abra over at Bare Knuckle Farm during his live Skype interview--so wonderful. (Actually, being the sap I am, it sort of melted my heart). We have a number of real-deal, not-just-for-show working farms here in the Leelanau peninsula who truly and tirelessly dedicate themselves to growing and producing amazing food including Bare Knuckle, Isadore Farm, Jonali Farm, Farm 651, the CSA/Bakery (Jen's croissants are to die for!) at 9 Bean Rows and more. If you would like to learn more about Leelanau County's local food producers, visit the Leelanau Farmers Markets site for a full list of participants and get thee to the market! You won't be disappointed.

Since all the buzz last week, we have been overwhelmed with visitors at the cafe and have been trying to squeeze in a little time to gear up for a few big events this fall including the Epicurean Classic in September. Our gardens at home have gone feral and the tomatoes are ripening faster than we can eat them--time to start making sauces and salsa! No rest for the weary, but we love what we do and are having fun making future plans. Stay tuned!

Never tickle the nose of a sleeping bear. (German Proverb)

August's beautiful fortune

Another month has flown by and we have been very busy at the Hearth & Vine--not only in terms of making and serving good food--but in making good friends and wonderful connections. I am not at the cafe as often as Paul is, but when I am able to pop in and visit with our customers, I always enjoy learning where people are from, what they do, how they found us, and why they keep coming back. They love Paul's food. So many times I hear people say, "We just love it here--the food is excellent and we feel so relaxed," "Best pizza outside of New York," or "Our salads were so incredibly fresh!" In the coming months, we will be able to talk more openly about a very exciting project for 2012, but in the meantime, we are busy harvesting our heirloom tomatoes and eggplants, and trying to keep our basil healthy, trimmed and productive. I am past trying to keep up with the weeds in our perennial beds, but fortunate enough to have flowers still worth picking.

Paul has been making some incredible dishes featuring our tomatoes (the green zebras have been a big hit) and educating interested diners on the differences in taste and texture. He and Mickey have also been creating flavorful pizzas, one of which features olive oil, caramelized onions, Gorgonzola, fingerling potatoes and fresh rosemary--so delicious! Back when garlic scapes were in season, we featured a wood-fired pizza with fresh, local asparagus, scapes, olive oil and fontina. We miss that pizza and will have to wait until next year to enjoy it again.

One of the most challenging (yet I suppose most rewarding) things about working with seasonal food is the waiting game--the anticipation for the fruits and vegetables to hit their peak. As much as I crave a good piece of watermelon or a flavor-packed tomato in February, I know that purchasing such from a grocery store will only result in disappointment. So instead, we wait. And that waiting makes the food all the more special and cherished. We are currently flush with tomatoes--they are all over our counters at the house and at the cafe and Paul calls them his kids. Rightfully so, since we raised them from seed under lights in our basement. A lot of work went into those tomatoes.

Last week, I had a salad at a local restaurant and they had the right idea: greens with dried cherries, walnuts, Gorgonzola ... but they added a few pale, mealy tomato wedges on the side. And there they sat (along with about 1/3 of the greens, wilted and starting to decompose a bit). What was the point? The pale, mealy wedges added nothing to the salad and were, quite frankly, a waste. Very little irritates me more than wasting food. If it is on the plate, it should be there with purpose, not as an afterthought or just because that's the way it's always been done. And quantity does not make up for quality. Ever.

Speaking of cherries, when the sweets were in season, Paul experimented with a recipe and soaked freshly picked sweet cherries in a brine (similar to an olive brine--can't give away the secret--sorry) and wow are they incredible. You can get them on the Antipasto platter now and they practically jump off the plate--an unexpected burst of sweet and sour tang. Rumor has it Mario Batali got a kick out of them on his last visit, too.

Stay tuned--September is shaping up to be a pivotal month for us: In addition to playing with blackberries, grapes, apples, pears, plums, squash and yes, more tomatoes, Paul and Mickey will be participating in the Epicurean Classic gala to be held in Traverse City, September 8 - 11. We will provide more details soon, but do check out the Epicurean Classic website when you have a chance. There are a number of presenters you won't want to miss including Maxime Bilet, co-author of Modernist Cuisine and Jennifer McLagan, author of Odd Bits and FAT (critically acclaimed in 2008 and awarded the James Beard Cookbook of the Year) as well as local culinary representation from Myles Anton (Trattoria Stella), Guillaume Hazael-Massieux (La Becasse), Eric Patterson and Jennifer Blakeslee (Cook's House) and Randy Chamberlain (Blu). We are looking forward to participating in this wonderful culinary event and we are looking forward to talking about our new plans for 2012.

Enjoy each and every day, eat well, be good.

Saveur Thyme

We've been a little lax with the blog the past few weeks--I suppose it's a good thing that we have been so busy, but we need to slow down now and then to take stock and, more importantly, to relax and enjoy the summer. The Hearth & Vine has been rocking along and we are so pleased when our favorite customers drop in--some notable foodies, some who just appreciate good food, and others who are pleasantly surprised when they try something new or different like Paul's newest pizza. He tops the homemade crust with a little olive oil, caramelized onions, Gorgonzola, fingerling potatoes and fresh rosemary. It is, for me, a perfect blend of sweet and savory.

We are anxiously waiting for our tomatoes to ripen, but have been pleased with the last batch of gorgeously colorful (and tasty) tomatoes from another local farm. I am not sure if the bunny (or the devil) is still sitting on the counter, but it was an appropriate mascot at the restaurant for a few days.

We have 15 tomato plants in containers on the deck and eight beds in the yard and they are loaded with flowers and fruit. The "Gold Nugget" tomatoes, the first to ripen for us this year, are good, but not nearly as sweet and flavorful and the "Sun Sugars" we grew last year. I miss them. Our daughter ate them as fast as they turned orange. The next will be the cherries and then the green zebras--can't wait. On the deck: one of our dogs, Leon, AKA Dude (thanks to Ella who started calling him Dude when she was three).

In other news, Paul & I rode the bike up to Northport for the Fourth of July and met our family and friends up there for the fireworks. They were wonderful--as always--and it was great to bump into so many people. Not sure why there aren't more food vendors up there--I think people would really appreciate that. We also had a chance to catch a concert--Lucinda Williams and Amos Lee at Interlochen (so great) and Ella and I made a trip down to a water-park in Muskegon with girlfriends. It's been a blur.

Pet your dog, eat a few fresh tomatoes, sit on the beach and watch the waves roll in, walk through the woods and smell the rich earth, and listen to the wood thrush and cicadas alternate in song.

Before we know it, summer will be gone.

Keeping it real

Finally! The sun is shining and the Leelanau Peninsula is drying out after a week of rain--some of it quite heavy. Our perennials at home (especially the irises and peonies) took a beating, but the tomato plants are fine and are loaded with flowers. It won't be long before we'll have Black Pearls, Moskovich and Honey Bunch on the table.

The Hearth & Vine is hopping today and last night, we had a wedding rehearsal dinner that kept the crew busy. Cheers and good luck to the couple tying the proverbial knot on Sunday! This morning, we stocked the goodie table with delicious date-nut cookies, lemon bars and citrus-almond biscotti--all made from scratch and all a perfect treat after lunch or with a cup of coffee.

If you are looking for something to do this weekend, stop by Black Star Farms. In addition to a memorable lunch or dinner at the H&V, you can do a little wine-tasting at the winery, grab some raclette from award-winning Leelanau Cheese Co., or say hello to the sheep (who were recently sheered and look a little silly) and other critters who make us all smile and keep it real.

Garlic scapes

Sitting here at the cafe--working a little, but mostly watching Paul and Mickey design a special pizza for the weekend. We are nearing the end of asparagus season here in northern Michigan and to pay our respects to that delectable veg, they are roasting off asparagus and garlic scapes (which are simply beautiful, by the way) in the wood-fired oven. The asparagus & scapes will be perfect with olive oil and fontina--can't wait for a taste, but alas, will have to wait until tomorrow.

People are rolling in again and it's time to put away the laptop. Here's to better weather as we near the weekend (though our tomato plants are smiling with all this rain)!

The pizza and wine was fantastic!

Another great week at the Hearth & Vine, and today marks the end of being closed on Tuesdays and Wednesdays now that the season is picking up and visitors are flooding the Leelanau Peninsula. Starting tomorrow, we will be open 7 days a week. I sure hope Paul is able to sneak out now and then to give his feet a rest!

We had a wonderful group of visitors come in last week, and Erin Mercer sent Paul a kind email saying, "We had a wonderful dinner at your restaurant- It was actually our favorite meal for our entire trip," and that in addition to the kids being able to pet the farm animals out back, "most of all, the pizza and wine was fantastic! Thank you for the great memories."

Thank YOU, Erin! It was a pleasure having you all here and we hope to see you again next time you are in the area.

Observations

Garden tomatoes take a damn long time to ripen, and as they do, it becomes harder and harder to eat flavorless store-bought tomatoes--as if it isn't hard enough as it is.

Basil is fragile but so worth growing. Life without fresh basil and tomatoes is meaningless. (A little melodramatic, I know.)

Raw pizza dough can be extremely heavy and likes to creep across the table when you are not looking.

Irises don't last nearly long enough in a vase (or in the garden).

Peanut butter cookies with too much sugar don't taste like anything but sugar.

A steady rain at night is perfect for sleeping. And clearly I need some of that.

Our Customers

One of the most satisfying things about running a small restaurant is getting to know one's customers. We have so many wonderful people from all walks of life who come though our doors and who are truly interesting people to talk to. This morning, for instance, I met a lovely couple from West Bloomfield who come up to visit during the summer (and have an affinity for irises), and then finally met (in person) a couple who frequent the H&V and follow our blog via RSS. Gail sent Paul and I some wonderful photos of a pizza and food festival in Italy along the Amalfi Coast (which only confirms that we have to get there someday) and noted how we have a little Italy here in Suttons Bay. The Amalfi Coast in Campania is featured in the Mario Batali Cooks! app (for those of you who love apps and love food and travel--this one is really cool. I just loaded it a few days ago and think I might try to make "Eggs in Hell" one of these days).

So many amazing places to visit--hard to believe that just over a year ago I was sitting in the Aux Anysetiers Du Roy in Paris marveling how intimate a restaurant can be. It made an incredible impression on me--admittedly, a relative newbie to the culinary scene and not nearly as well-versed in the language of food as Paul and many of our friends. But, if you are lucky enough to be seated right near the tiny kitchen in the Aux Anysetiers Du Roy, you can watch Madame Lillian working her copper pots and pans and be be teased by the smell of bœuf bourguignon wafting into the dining room. It is a magical place with gorgeous hand-painted murals on the walls and is one of the oldest restaurants in Paris. I believe it dates back to the 17th century.


But I digress ...

Part of what's wonderful and memorable about that type of experience in a restaurant is seeing the person making your food and knowing that the only secrets might be what types of herbs and spices are used and in what amounts, or how long something is baked, braised or marinated--food preparation is transparent, respected and celebrated. And I think this is what many customers respond so well to. It is encouraging to meet people who are passionate (or at least curious) about good food--no matter where they are--and have fun with it. And we sincerely appreciate our customers for that.

Pizza art

It is difficult to know, with no uncertainty, where or when, exactly, pizza was "invented" but it appears the Greeks beat the Italians to it. One source claims that in the 6th century soldiers beholden to Darius the Great made a type of pizza (more like a flatbread) with cheese, some herbs, oil and dates and baked it on their shields. No tomatoes--those didn't come along until later. But what a beautiful way to eat ... a perfect, wood-fired crust topped with delicious, bubbling cheese, fresh vegetables and okay, some of that amazing sausage and pepperoni. It takes a certain finesse to bake a pizza in a wood oven. You have to pull the dough just right so it's not too thick. Once in the oven, you can't let it go too long. You have to watch it carefully. You want a little charring but not too much. When the morels were out (are they really gone already?) Paul treated folks to a wild mushroom pizza that was simply amazing. What? "It's just a pizza?" I think not. It is a work of art.

Scenes outside the cafe

We love Saturdays - market day!

Spent some time at the Suttons Bay Farmer's Market this morning and picked up fresh lettuce, spinach and arugula, as well as some gorgeous radishes from Bare Knuckle Farm and Isador Farm. Everything will be used at the Hearth & Vine today, so if you enjoy good, fresh food, stop by for lunch or dinner. We also picked up bacon from Jonali Farm, and couldn't resist an orange scone for the trip back to the cafe from Petosky Scones. Nice to see people out and about talking about food and gardening (Matt, your pepper plants are so gorgeous), and we really love the new location of the market, just off 22 where it intersects with 204. The parking is better, there is more room for the vendors, and the smell of the water (just a few skips away) is heavenly--especially on a warm, humid morning like this. It is going to be a beautiful day in Leelanau County.

Gorgeous, sunny day at the H&V

Back in the proverbial saddle

Memorial Day weekend was a success and we were so pleased to see so many local and summer residents, and quite a few vacationers, too. Many thanks to all who stopped by for lunch and dinner! It was a foodie-sentimental experience to see those pizzas pulled from the oven for the first time this season and to smell a hint of wood smoke in the air. Those pizzas were missed all winter. And Paul's wood-roasted chicken pesto sandwiches are amazing. The chicken itself is incredibly flavorful thanks, in part, to the way it is slow roasted in the wood-fired oven, but also because the chicken is locally-raised. There is a huge difference in quality.

We had a few issues with our new POS, but we have the kinks worked out and are looking forward to tomorrow. Today, we had a magazine photographer stop by, Paul worked on a few new items for the menu, and just in: Mickey is officially back in town to work with Paul. We know it's going to be a great summer with him around the H&V.

Many thanks to Ellie for training in our two new employees, Julia and Melissa. Though we will miss Ellie, we know she'll have a great time managing the new Chico's that opens in Traverse City in June. Good luck, Ellie! And welcome, Julia and Melissa!

Planting time

Paul and I spent the last few days planting around 180 tomatoes at our house and at the farm around the cafe. All our tomatoes were started mid-March and grew under lights until we could move them into bigger pots and set them outside on nice days. It was a long process, a labor of love. We are taking a chance planting them outside before Memorial Day, but the weather looks fine, and so in the ground they go. Not sure how many plants we gave away, but there were quite a few. Spread the love, I say.

Opening next week!

Saveur Thyme at the Hearth & Vine, is a cozy café and wine bar nestled into the Black Star Farms estate between the stable and creamery and is open to the public all summer. The café and wine bar features gourmet wood-fired pizzas, delicious soups, salads, sandwiches, and a selection of Black Star wine. Chef Paul Carlson and his team source from local producers including breads, greens, and seasonal produce from 9 Bean Rows and other farms, and grow a few herbs and vegetables themselves outside the café. Our cheeses are sourced from the finest producers, including award-winning raclette from Leelanau Cheese Co. and parmigiano by Giglio, Emilia, Italy. Quality product (and great tasting food) is our main focus, and you cannot beat the originals including Parma—for prosciutto and parmigiano.

The Hearth & Vine also has a small gift shop area featuring the work of local artists. There’s always something interesting and unique!

Please call 231-944-1927 or email saveurthyme@live.com for more information, or to make reservations for larger parties. You can also follow us on Twitter @HearthandVine and check for regular updates at: http://saveurthyme.blogspot.com/.

Wild Caught

18 chefs from around the Great Lakes, including Paul Carlson and one of his mentor's, Chef Deb Pearce, contributed recipes to Wild Caught and Close to Home: Selecting and Preparing Great Lakes Whitefish. The cookbook also covers the history of whitefish as well as some tips in regards to purchasing and handling whitefish. Click to enlarge the article below by Rick Coates, Northern Express Weekly, March 21, 2011.

Sure, it's pretty to look at, but the taste ... fantastic

The art of deliciousness: pear, arugula, prosciutto, blue cheese & balsamic traditional wood-fired pizza.

Sunny Sunday

Looking out the back door from our dining room table, I see our plum tree covered in white blossoms, irises, lilies, lavender and meadow rue bending and twisting in the wind. Paul's out there working on the beds, and after my coffee fix, I am headed out as well. We are anxious to get our 150+ tomato plants in the ground, but don't yet trust that the cool nights won't cover everything in frost. Hard to believe that in just a few weeks, our patio at home will look like this again:

Our team

We are very pleased to announce that Ellie Vratanina and Mickey Humpula will be joining Chef Paul for another summer at the Hearth & Vine. Ellie will be taking care of the front of the house and plans to stock our gift shop area with unique art and local products. Mickey will be Paul's right-hand in the kitchen and will be helping grow and harvest produce for the cafe, tossing pizzas and preparing delicious meals. I will be pitching in when I can on the weekends and am looking forward to spending another summer with a talented, down-to-earth group of people.

Saturday morning breakfast

Chef Paul made a delicious breakfast this morning, and as we were eating just-picked asparagus from our garden, morels from our field, and fresh eggs (yes, we have chickens, too) we pondered how to get all of the sand out of the morels. We always seem to run into this issue with fresh morels--how to best remove the grit--especially when they grow in such sandy soil.

But, what's a little grit when the food is so amazingly good? And I forgot to mention the ramps ... I so love spring in northern Michigan.

A lot of prep goes into opening a small restaurant

In addition to purchasing a new POS system and taking care of the managerial ends of the business, we have been busy with the fun stuff: growing tomatoes, eggplant, peppers and basil, taste-testing recipes (and sample products), purchasing equipment and organizing our space. This year, the Hearth & Vine will be operated by Chef Paul Carlson instead of Black Star.

We will be updating our blog on a regular basis (just getting started) so stop back when you have a chance. You can also follow us on Twitter: (HearthandVine) and find us (The Hearth & Vine Cafe and Wine Bar) on Facebook.

We really look forward to seeing you at the Hearth & Vine this summer, and will be open beginning Memorial Day weekend.