A Farm to Table Experience with Tantré Farm

April 22nd, 2025 | 6:30pm

Sourcing our food locally is one of our favorite ways to be more sustainable. So we’re celebrating Earth Day with a special dinner featuring sensational seasonal ingredients from local farmers who are thoughtful stewards of their land and animals—like Richard Andres and Deb Lentz, co-owners of Tantré Farm and our special guests for the evening! We love supporting suppliers who share our values (Tantré has been partnering with the Zingerman’s Community of Businesses for decades now!), it’s an important foundation for supporting the sustainability of our local food community and beyond.

This Earth Day Dinner celebrates our commitment to our community and the planet, while we savor an unforgettable meal showcasing the best of what Michigan spring season has to offer. Join us in honoring Mother Earth in a down-home, decidedly delicious, sustainable way as our very own Chef Bob cooks up a selection of full-flavored dishes. We will also enjoy hearing Richard and Deb share their story with us, as they talk about some of the ways they are committed to sustainable practices with their beloved farm.

This dinner is a one-night-only event, but our dedication to sustainability is a daily deal—you might say we celebrate Earth Day every day. Read on for more sustainability notes from Chef Bob within the menu below! You won’t want to miss this special evening filled with good food, great folks, and a whole lotta love for the land.

MENU

Appetizers

Radishes & Butter (V, GF)
Local daikon radish from Tantré Farm, lightly toasted served with Vermont Creamery cultured butter.

Sustainability note from Chef Bob:
“Radishes are a starter vegetable that kicks off Michigan’s spring season. They are quick to grow, and they set up the soil for the next planting and they are delicious.”

Soup

Vegetable Soup (V)
Savor the bounty of spring in a rich vegetable broth with radish, spinach, and onions from Tantré Farm. Garnished with fresh greens from Garden Fort.

Sustainability note from Chef Bob:
“Soup is one of those things where it takes a little to feed a lot. It is also a vessel for using all the pieces of vegetables from the peels to the green tops, and everything else in between.”

Entrées

Michigan Spring Jumble (V)
Local vegetables from Tantré Farm and Anson Mills’ farro piccolo, tossed in a spinach pesto with roasted cherry tomato jam.

Sustainability note from Chef Bob:
“We always look for ways to roast, preserve, or freeze the harvest instead of throwing food away. In this case, we’re able to savor the flavor of summer tomatoes because we turned a bounty of them into a sweet jammy spread.”

Skirt Steak Roulade
Pasture-raised skirt steak, rubbed with herbs and spices, and then rolled. Grilled over oak and sliced. Served with herbed cellar vegetable purée.

Sustainability note from Chef Bob:
“Beef isn’t always thought of as a sustainable choice. We believe that when raised in the right way—treated humanely, pasture-raised, and processed locally with respect to the whole animal—that it can still taste great while also leaving a much smaller carbon footprint.”

Dessert

Michigan Fruit & Gelato (V, GF)
Featuring locally grown fruit from Michigan Farm to Freezer in Detroit, served with Zingerman’s Creamery vanilla gelato.

Sustainability note from Chef Bob:
“Michigan fruit season is an awesome, yet typically short time for us. The fresh berries, peaches, and watermelons that fill our markets from June until late August might otherwise quickly fade away, but thanks to the work of flash freezing our Michigan fruit, we can enjoy it at our tables throughout the year!”