More Than Just a Golf Course
I’m not a golfer so I’m not naturally drawn to golf courses, even for dinner. And, I admit that Clearbrook Golf Club in Saugatuck, Michigan, has rarely been on my radar screen even though it’s just a 15-minute drive from my home.
So why did Bill and I dine there tonight? It all started with Chef Jeff Kudrna at the Holland Farmers Market Chef Series demonstration back in June. He said Clearbrook is taking a new approach to their menu: local, organic, and seasonal. And, according to the menu, the Dining Room at Clearbrook emphasizes “organic, sustainable, and naturally raised products, sourced locally whenever feasible…and in collaboration with our friends at The Summertime Market in Douglas.”
Because it changes frequently, the above link may not be current if you live in the area and want to dine at Clearbrook. Here’s a photo of the menu we were given at dinner (tough to read, but at least it’s authentic!):
Let me say a little more about the menu….One thing I really like is the descriptions of the dishes, including the source of the food. For example, I enjoyed the Green Salad tonight, which was made with organic mesclun greens, Visser [Farms] blueberry vinaigrette, and D’s blueberries.
Bill had the Bean Salad with Coach Stop Farm house-cured smoked bacon.
And, there are choices for samplers like me, such as the Salad Flight with its trio of salads: the Green Salad, the French Salad, and the Bean Salad. Plus, all the entrées are offered as small plates, for less than half the price. This is a really great way to share several offerings from the menu, or simply eat light, especially since the portion sizes are more than adequate. After all, one of the flaws in our culture, I believe, is that we are conditioned to eat way more food than is necessary. I love that Clearbrook gives us smaller plates.
That said, I had all intentions of ordering a small plate but I just couldn’t resist the Local Small Farm Natural Beef Tenderloin full entrée. (Twenty years ago, I couldn’t have imagined those four adjectives preceding Beef Tenderloin on the menu. This is so important today in a world of industrialized food!)
Bill enjoyed the Roasted Stuffed White Marble Farms Pork Chop.
It just shows how being in the right place at the right time can have a big impact on your dining choices. If I hadn’t gone to the Holland Farmers Market Chef Series on June 19, I wouldn’t have heard the key words that made me want to go to Clearbrook: local, organic, seasonal. Thanks to Clearbrook and Chef Jeff Kudrna for giving us what we want: happy food!
Great article featuring Michigan farms. I think a little more explanation would be nice on White Marble Farms since it is more industrialized and un-local.
Glad you liked the article. I’ll check with the author about White Marble Farms. Thanks for the heads up.
Steven, good point about White Marble Farms. It doesn’t totally meet my criteria, but my husband is a little more lenient in his restaurant choices, and the pork was his choice for dinner. What’s interesting is the bacon in the salad came from Coach Stop Farm, which is local, but apparently pork chops were not available from them. I know this is a major challenge in the restaurant industry–to meet demand and still procure ingredients that are raised/grown ethically and humanely. (In fact, I’ve suggested to some chefs and restaurant managers that they try and teach us–the customers–how to lower our expectations for what’s on the menu so they can create meals based on seasonal availability.) Still, it’s important to note that White Marble Farms doesn’t fulfill the local or pastured guidelines that I would follow myself. Thanks for your comment!
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