James Beard-nominated Chef Alex Young began a garden 5 years ago as a way to spend more time with his family and also make really great food. They way he describes it, there was an added excitement in serving a food to guests which you not only cooked, but also grew, yourself. Today, Chef Alex’s Garden is a full-fledged farm, growing over 130 varieties of more than 27 types of vegetables. What began as a plot of heirloom tomatoes has doubled in size each year and now includes livestock such as pigs and cattle.
Cornman Farms has a passion for full-flavor and taste plays a big part in what plants are chosen to grow. Varieties are chosen for their complexity of flavor and ability to thrive in Michigan’s climate and then nurtured in a way that embraces the concept of organic.
Throughout the growing season, vegetables are prepared and served just hours after being picked.
The late summer season brings us favorites like late harvest Provenzano, German Red Strawberry and Aunt Ruby’s German Green tomatoes; Italian roasting peppers like Lipstick and Italia; other peppers such as Hungarian hot wax and Hinklehatz; Bintje and German Butterball potatoes; yellow, orange and purple heirloom carrots and lots of spinach, arugula, Cherokee red lettuce and radishes will make a comeback. As days grow shorter, our menu will reflect gleanings from the autumnal field.
German Red Strawberry & Aunt Ruby’s Green Tomatoes
Feta & Mint Stuffed Italia Peppers
Tomato, Bread & Roasted A2 DiFranco Garlic
Bloomsdale Spinach & Cherokee Red Salad
French Breakfast Radishes
Dry Aged Grilled Angus Steaks Grilled
Wild Striped Bass Stuffed Padron Delicata Squash
Lamb Stuffed Hungarian Hot Peppers
Albacore Tuna Stuffed Provenzano Tomatoes
Green Mountain Potatoes Anna
Roasted Tri-Color Carrots
Twice-Baked Burbank Russet Potatoes
Braised King Richard Leeks
Sweet Potato Pie
(There may be last-minute change to the menu the day-of the dinner)