Tucked away on the 158-acre grounds of Frederik Meijer Gardens & Sculpture Park in Grand Rapids is a three-quarter-scale model of the farmhouse that co-founder Lena Meijer grew up in. Meijer Gardens occasionally hosts group meals at the farmhouse, which is surrounded by trees, vegetable gardens, and flower beds.
Last September, the staff threw what they call a “live-fire dinner,” which had been offered as an auction item. It marked the property’s first hosted dinner where the entire meal was cooked and plated around a huge campfire, with some of the produce coming from its own gardens and fruit trees. “It just had the whole farm theme throughout, including the decor and the place settings,” says Executive Chef Andrew Krause. “We really like to amp up the whole experience of it to make it really unique.”
Farms offer a welcome departure from settings more typical of a meeting or event. At Granor Farm in Three Oaks, up to 60 can dine in a custom-built greenhouse in the heart of the farm that includes a kitchen, store, and distillery that uses grain grown on-site. “The idea of what we do is connecting people to how food is grown,” says General Manager Anna Rafalski, noting Granor Farm sources meat and other items not produced on-site from other farms in the area. “Each menu is connected to the harvest list of that week,” she says.
Culinary Director Abra Berens says it is common for corporate groups to stay in nearby hotels and come to Granor Farm for dinners, retreats, or celebrations. She notes many of them are drawn to Granor Farm’s mission, which encompasses creating an environment that is respectful of the land it cultivates, the products it grows, and the community it serves.
Near Traverse City, Jacob’s Farm has two venues where meals can be served. Its Orchard View Barn, with views of the 40-acre estate, can hold up to 200 people. The original two-story Centennial Barn has been renovated but retains its original rustic theme, featuring an open-air deck along with its Centennial dining room that hosts up to 125. In fair weather, gatherings also might be held on the grounds. General Manager Ed Blackburn says Executive Chef Mark Pritchard works with planners to design food-and-beverage packages that meet their needs and budget.
For a farm meal experience with an altruistic twist, consider the “Cook for a Cause” program at Zingerman’s Cornman Farms in Dexter. Affiliated with Zingerman’s Delicatessen in nearby Ann Arbor, Cornman Farms commonly puts on events for groups up to 75, says Managing Partner Tabitha Mason. Structures on the 27-acre farm were restored from their 1834 foundations and now feature a chef’s garden, classic farmhouse, four-season barn, tent pavilion, and an exhibition kitchen. The staff grows produce on-site and also pickles and preserves certain fruits and vegetables so attendees can get a taste of the local harvest even in the offseason.
“What people love about the farm is it’s so close to Ann Arbor but feels like you are completely in the country,” Mason explains. With “Cook for a Cause,” groups start out with a farm tour before proceeding to make and assemble meals that are transported to a nearby Ronald McDonald House. “A group of 25 people can feed 50 families,” Mason says. After that, they sit for their own dinner prepared by Cornman Farms staff.
Multiple Michigan wineries also offer farm-to-table—and glass—experiences. Tabor Hill Winery & Restaurant in Buchanan partners with local farmers to create menus for a series it calls “Farm to Tabor.” Matthew Moersch, CEO and partner of the winery’s owner, Moersch Hospitality Group, says, “Not only do we make all of our own wine, beer, and spirits, but we also have farmers right on the same block. ” Tabor Hill can seat up to 230 people under an outdoor tent or up to 80 in several indoor spaces. “It’s a beautiful setting,” Moersch says. “You look over all of our vineyards.”
Chateau Chantal on Old Mission Peninsula near Traverse City serves up idyllic surroundings amid rolling hills, vineyards, and stunning views of Grand Traverse Bay. “What is often different [about a winery] from a traditional farm is you are seeing the value-added aspect of farming while visiting, via winemaking and retail sales,” notes President and CEO Marie-Chantal Dalese.
Chateau Chantal also offers private cooking classes. Plus, the winery hosts seasonally themed wine-pairing dinners that often include tours of the vineyard (weather permitting) and cellars. “The wine is what drives our menu,” Dalese says. “We start with a seasonal selection appropriate for the weather and build an interesting menu around that. Wine first!”
chateauchantal.com
granorfarm.com
jacobsfarmtc.com
meijergardens.org
taborhill.com
zingermanscornmanfarms.com
