Lake Michigan College will be offering a Farm to Restaurant workshop on Jan. 14, 2014 from 3-5 p.m. at the Mendel Center.

This workshop intends to build the relationships, networks and processes necessary for restaurant owners and chefs to utilize locally produced food and beverages.

Learn the practical and proven strategies for facilitating food sourcing, network with farmers, develop seasonal menus and ways to market these valuable assets to customers.

Farm to Restaurant has countless benefits:

You are getting the freshest, most vibrant and delicious food available

And local food fortifies our:

Economy: A dollar spent locally generates three times as much income for the local economy than at a non-local business!

Community: Farm to Restaurant reconnects the eater, the grower, and the chef while providing the healthiest option!

Environment: Local food has a smaller carbon footprint, promoting sustainable practices,

 

Presenting at this workshop will be:

Chris Woodruff: Hospitality Management Program Chair, Lake Michigan College

Jay Marcoux: Owner, Café Julia, South Haven

Allissa McManus: Owner/ Operator Piggott’s Farm Market

The workshop will conclude with a discussion session identifying future needs and any gaps in the system that open the door for new business development.