Art and Food: Two ingredients for a fun pop-up event this weekend at Journeyman Distillery

2014-01-15T14:00:00Z Art and Food: Two ingredients for a fun pop-up event this weekend at Journeyman DistilleryJane Ammeson nwitimes.com
January 15, 2014 2:00 pm  • 

Pop-up events seem to be, well, popping up all over Southwest Michigan. Not only is noted chef Brandon Baltzley doing pop-up dinners at Soe, the restaurant in Sawyer which surprisingly and suddenly closed a few months ago, but Paula Bartholome, co-publisher of Edible Michiana magazine and writer of the blog gardenttotable.com, is partnering with Journeyman Distillery in Three Oaks to host a pop-up titled National Art Exhibit Display In Southwest Michigan: Local Food Meets Art at National Exhibit in Southwest Michigan.

According to Paula, the show explores how by working together individuals and communities strengthen local food systems and help reshape the relationships with our food, farmers and local environment. Part of the event includes photos by Douglas Gayeton, an award-winning multimedia artist, filmmaker, writer and photographer who for three years traveled the country with his wife, Laura Howard-Gayeton, creating The Lexicon of Sustainability. Doug, whose most recent documentary aired on HBO, and Laura interviewed some 200 people involved in all aspects of food from all over America on issues such as farming, animal husbandry, foraging and food production.

Sustainability is what Journeyman is all about as well says the distillery’s general manager Mike Prelaske who formerly worked for the Lettuce Entertain You restaurant powerhouse in Chicago.

“We try to keep everything as local as possible,” he says noting that their meats come from Drier’s Meat Market a block down the street from Journeyman and the bread is made across the street from them at Froehlich’s. Produce is from Blue Star Farms and greens and herbs from Green Spirit Farms.

Journeyman just updated their seasonal menu items which will be available for ordering during the event. What was added include such true winter dishes such as cassoulet, a classic French country dish stocked with beans and meats. Also on the new menu are sweet potatoes fries with cumin mayonnaise, roasted beet garlic and edamame hummus and red beans and rice. Desserts are mostly housemade like the Journeyman’s chocolate mousse and dolce des leches, a classic Mexican cake made with types of milk. They also featured Valpo Velvet Ice Cream made special order with their Featherbone Bourbon. Valpo Velvet is a favorite ice cream maker in Valparaiso in Northwest Indiana. The Journeyman also created a cocktail made with their W.R. White Whiskey, blood orange juice and Lillet, a French aperitif wine called Owl in the Orchard for the pop-up.

“The cassoulet is my own recipe,” says Mike. “It literally takes only a half an hour to make from chopping the carrots to taking it out of the oven. In an ideal world, you’d put it on your back porch because it’s a French peasant dish meant to be eaten over a few days.”

Journeyman Cassoulet

½ stick butter

1 pound chopped chicken breast

1 pound chopped Andouille sausage

1 pound ground pork

½ onion, chopped

2 or more cloves garlic to taste, minced

2 carrots, chopped

3 celery stalks, chopped

1 bottle dry white wine like a Pinot Blanc

16 ounces chicken stock

28-ounce can great northern beans

Add spices as desired such as salt and pepper basil

1 baguette

1 stick butter

Melt ½ stick butter in a large cast iron Dutch oven, add meats, onion and garlic and sauté until browned.

Add carrots, celery, white wine, chicken stock and beans as well as spices. Cover and cook over medium heat until carrots are tender.

In the meantime place the baguette in a food processor and coarsely chopped until crumbs. Then add 1 stick melted butter.

When carrots are tender, remove lid and layer bread crumb mixture on top of cooked portion in the Dutch oven and put in oven at 425°F. Cook until the bread layer is brown and beautiful.

Journeyman’s Owl in the Orchard Cocktail

1 ounce W.R. White Whiskey

½ ounce Lillet Blanc

½ freshly squeezed blood orange juice

½ ounce freshly squeezed lime juice

½ ounce simple syrup (recipe below)

Shake and transfer to rocks glass.

Journeyman Simple Syrup

1 cup water

1 cup sugar

Place in a pan and bring to a boil. Stir until sugar has dissolved. Cool.

Copyright 2014 nwitimes.com. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.

In This Issue