Righteous Cuisine in Grand Haven with Guest Diva Stacie!

Summertime in Western Michigan is certainly a highlight and not only for residents, but just as much for all the tourists that flock to our area to enjoy our pristine beaches, gorgeous walking trails, quaint towns, boating on our many inland lakes, and especially Lake Michigan (also known as Michigan’s Gold Coast!).  

Nancy and Kelle decided to jumpstart this summer by participating in the Junior Achievement (JA) Golf fundraiser at Spring Lake Country Club on June 8th.  Out of 32 teams involved in the event, we are proud to say that we have had the only all-women’s team for the past four years… and we didn’t finish in last place!  We always have a color theme of matching outfits for our foursome, which makes it almost as fun to get dressed as it does to play golf!  

Kelle Lynn - Heidi Sunderhaft - Nancy Levenburg - Cari Draft

While at the event, we met Stacie Stevens-Venhuizen who was recently hired on as JA's program manager. She joined us for the luncheon they provided before the shotgun start at noon.  We enjoyed her company and enthusiasm for the event.  So we asked her if she would like to join us for a Dining Diva adventure and tell us a little more about JA… and the $60,000+ that JA raised at the fundraiser!   

Stacie Stevens-Venhuizen

Stacie Stevens-Venhuizen is the Program Manager for Junior Achievement of the Michigan Great Lakes ~ Lakeshore (Grand Haven office).  Stacie works collaboratively with school Superintendents, Principals and Teachers, as well as C-level executives from local corporations, to secure both educational programs and mentor partnerships emphasizing entrepreneurship, financial literacy and work readiness for Kindergarten through Grade 12 aged students in Allegan, Ottawa, Muskegon, Oceana, Newaygo and Mason counties.  She also manages speaking engagements through Junior Achievement “JA Reverse Job Shadow” programming, allowing business professionals to bring the workplace to the classroom and share their experiences with the students.

After going north and south for our last two reviews, we decided to stay closer to home and picked a destination in Grand Haven that just opened last December.  We heard they use the fresh, locally grown ingredients from the Grand Haven Farmer's Market and we simply can't resist a meal out that includes fresh produce!  So we met on a nice warm Wednesday night in June at Righteous Cuisine and secured the outdoor picnic table for the four us.  

We were certainly happy to have our non-stop traveling Diva, Bari Johnson, join us for another review so we could hear a little about her recent trip to Brazil with the Rotary Club.  Diva stands for Diverse,Interesting,Vivacious, and Adventurous, which describes Bari to a tee.  Plus she's always doing projects that benefit others. 

Bari Johnson

Since we NEVER tell a dining establishment that we are on our way, we waited until after dinner to meet the owner, Matt Varley.  Matt joined us at our picnic table and told us how he started out with a food truck, before opening the Righteous Cuisine storefront restaurant.  We noticed he won a few local awards as well!  

Matt Varley

                     

We arrived at 6:00 pm and were glad we secured our table since the place was very busy with a lot of people dining in or getting take-out. Indoor seating only accommodates 15 people. Our starter was a shared plate of nachos and guacamole; we agreed these were some of the best nachos we’ve ever tasted! (The nachos and guacamole can easily be your meal!) Try them… you won’t be disappointed! Matt told us the nachos were a "Mexique" mix since the ingredients are Mexican and BBQ.

Mexique Nachos

Kelle:  "This was our shared appetizer, but as soon as I had my first bite, I told everyone I could have easily made this my entree selection.  It's that good!  I had the pork and shrimp tacos as well and really appreciated the culinary creativity that went into making them so delicious.  After having a bite of Stacie's salmon taco, I was smitten and seriously thought of ordering a few to take home and have for lunch the next day.  A few days later, Stacie and I were still talking about the salmon taco!"   

                                               

Bari:  "My Spring Spinach Salad ($6) w/added Chicken ($3) is listed: Spinach, Arugula, Radish, Corn Bread Croutons, Rancho Dressing, and Seasonal Pickings. Shrimp can be added for $5. 

After enjoying such a yummy and filling shared Righteous Nachos plate with a side of guacamole, I decided to try the salad to keep it on the light side. The salad was tasty and the pulled MexiQue chicken was generous, making the salad substantial. In the future, I would order the dressing on the side; it was, for me, too generous. Also, the salad came on top of paper – fun red and white checked – that covered the plate. This, we learned from Matt was not how it's supposed to be served. (New restaurant with new staff are still working out some of the kinks.)"

Stacie:  "When the Lakeshore Dining Divas invited me to join them to review Righteous Cuisine, I did not know what to expect about the eatery.  My assumptions of smoked meat and barbeque sauce were inaccurate.  As it articulates on their menu, website and social media sites ~ it is a “fusion of Mexican and BBQ cuisine that is described as righteous!”  Righteous Cuisine actually reminded me of a gastro pub minus the craft beers and wine pairings.

The venue combines imaginative upscale cooking with the casual dining experience.  The ingredients utilized changed any attempt from predictable to unbelievable.  The food is local and prepared with passion.  Righteous Cuisine seems like a farm to table concept, utilizing most of its products from local farmers.  It is a nod to the increasing importance of sustainable, socially and ethically responsible foods.  

The four us initially shared the Righteous Nachos ~ generous layers of homemade tortilla chips topped secret chili beans, succulent chicken breast, cheese, and a divine sauce that makes it all a meal in itself.  

I ordered the shrimp and salmon tacos.  The shrimp tacos provided a large portion of shrimp, mango salsa, avocado, mayo, queso fresco and cilantro.  The salmon taco was a delightful surprise – with salmon, curry coconut slaw, mango salsa, avocado, queso fresco, and cilantro.  They both were eclectic flavor combinations that came together nicely.  The food is prepared well with unique presentation.  It is creative, fresh and exciting.

My suggestion is to order a variety of the fare to share.  Everything is à la carte ~ and the menu makes it virtually impossible to order merely one dish.  The prices were reasonable. 

I definitely would recommend this place!  Righteous Cuisine is a hidden gem!"  

Nancy:  "Righteous Cuisine – especially with its chalkboard menu and outdoor dining option – has all the color and charm of a urban eatery in Seattle or Portland… or Bend (Oregon)!  The nachos were amazing; I also ordered a Citrus Shrimp MexiQue Taco ($4.50)… very good! And I couldn’t resist picking up one of Matt’s menu to send to my son and daughter-in-law, who are also thinking of starting a food truck business in Bend.  Coincidentally, all three obtained their culinary degrees from GRCC.

We all enjoyed our picnic-style dining experience. Righteous Cuisine's casual style fits the picnic table well. We look forward to a return to try other menu items, e.g., The Asparagus & Wild Mushroom and Chicken Burritos ($8), in particular."

Righteous Cuisine

211 North 7th Street

Grand Haven, MI

htttp://righteouscuisine.net

http://www.facebook.com/righteouscuisine

The Divas want it to be noted, with all due respect, that the views and opinions shared in this venue do not represent those of the Grand Haven Tribune and are entirely based on each individual experience we encounter.  Perhaps on any other occasion, they may differ.  Our dining experience is entirely at our own expense and not covered by the Grand Haven Tribune or any dining establishment.  

Follow us on Facebook at:  http://www.facebook.com/westmichdiningdivas  

Salt of the Earth in Fennville

Since the Divas' last review was in Muskegon (Hennessy's Irish Pub) - the upper end of our geographic reviewing region - we decided to head south in May.  At Nancy's daughter's (Sarah's) suggestion, we chose Salt of the Earth in Fennville.

Neither Kelle nor Nancy had been there before.  In fact, neither recalled ever having been in Fennville before!  "I know there's a game area near Fennville," commented Nancy.  "But, that's about all I know.  Since I'm not a hunter (and with apologies to Fennville readers), I've never really had a reason to go to Fennville."

But now we do!  And that reason is Salt of the Earth.

We decided on Friday, May 1, for our Fennville dining adventure, with a stop on the way in Saugatuck.  Kelle wanted to pick up a few things at The Butler's Pantry in Saugatuck (she recommends the Delicae Pantry Slow Cooker Dinner) which itself is worth a trip to Saugatuck!

From Saugatuck, Fennville is about a 15-minute drive. Although Google Maps will direct you to take US-31 to the Blue Star Highway, we chose to follow Old Allegan Road to 58th Street to MI-89.  What a lovely drive as Old Allegan Road winds its way through the gorgeous countryside and woodsy areas!

We arrived at Salt of the Earth at 6:00 p.m. and were seated immediately (although we did notice that it fills up quickly).  We had two Guest Diva's for the evening - Karen Cordes, a Houston-based friend of Kelle's, and Nancy's daughter, Sarah.  Karen was in Michigan visiting family, so Kelle made sure to steal her away for a dining review.  They entertained everyone by sharing a few good memories stemming back over 20 some years.  

Salt of the Earth is renowned for its homemade breads, and fresh farm-to-market preparations. All were wonderful! Although with a full house of diners, we found the service a little on the slow side. Even so, we wouldn't hesitate going back.  

Kelle Lynn & Karen Cordes

Nancy & Sarah Levenburg

Baked Gruyere (served on rustic French bread with a sweet onion jam) $11

"We loved it!"

Braised Pork Shoulder $24

Kelle:  "The pork was so moist and tender and served on top of creamy mashed potatoes.  I would go back and get this delightful dish again and again.  I think everyone secretly wished they ordered my entree after they had a bite!  

Before we left the manager stopped by our table and asked if we enjoyed our dinner.  He explained how the local farmers sit down to a meal and say how surprised they are  to see what the chef has done with their produce!" 

Pan Seared Sea Scallops  $31

Karen:  "As soon as I walked in the door, I was taken by the warm and rustic ambiance and felt right at home.  Once we sat down, I opened up a large cloth tea napkin and loved it!  I wish more restaurants used napkins of this size.  From the appetizer to the dessert, I thoroughly enjoyed everything!"

  

Nancy:  "Since Sarah had raved about the Grilled Hanger Steak at $24, I decided to try it.  It's served with potato gratin, an intriguing compliment made with layered potatoes, celery verde (green celery) and celery root.  It's also served with your choice of a side dish; I chose the "Farmer's Greens," a mix of lettuce, shaved onion, romano cheese, and a balsamic parmesan dressing.  The hanger steak was grilled to perfection... and mouthwateringly moist."

Baby Blue Wood Fired Pizza $14.5

Sarah:  "Thin crust with Bleu cheese and honey drizzled on the crust. Yummy! No red sauce, much to my surprise. 

In addition, I really enjoyed our dessert... the s'more. It was a buttery graham cracker crust with gooey marshmallow and chocolate. HUGE!!! 

Had a blast. We had a reservation so there was no real wait. Great atmosphere and easy going waitstaff. The wait in food however was a different story.... Very long time lapse in between ordering drinks to placing dinner order. Overall, I would definitely go back for the farm to table cuisine."      

Wood Fire Toasted S'more $4
Homemade marshmallow, graham cracker crumb, milk chocolate pudding, salted caramel

Salt of the Earth

114 East Main Street

Fennville, MI  49408

www.saltoftheearthfennville.com

The Divas want it to be noted, with all due respect, that the views and opinions shared in this venue do not represent those of the Grand Haven Tribune and are entirely based on each individual experience we encounter.  Perhaps on any other occasion, they may differ.  Our dining experience is entirely at our own expense and not covered by the Grand Haven Tribune or any dining establishment.  

Hennessy's Irish Pub & Restaurant

We decided on Hennessy's Irish Pub in downtown Muskegon for our April review since Kelle always talks about her favorite Boxty and the desserts (even though she claims not to be a big "dessert person").  It just so happens that her neighbor, Terry Hennessy, is the sister of the owner, Mike, and we wouldn't dare sneak in there without her. Needless to say, Terry was delighted to join us.  

So, while only three of us (Kelle, Nancy and Terry) went on our Irish adventure, in retrospect, we ordered enough food to feed at least six people!  We decided to splurge on two appetizers: (1) the Artichoke & Spinach Dip, which is Hennessy’s blend of artichokes, spinach, parmesan cheese, and cream cheese, topped with scallions and diced tomato, and is served with pita chips and homemade crostinis; and (2) Onion Straws (hand dipped crispy ranch-style onion straws with chipotle ranch sauce).  Both were super yummy!  And since Kelle had raved so much about Hennessy’s Boxties, we ordered one “mini” Spinach and Portabello Boxty.  About the size of a well-stuffed taco, it was a real deal at only $2.00.

What's fun is that you can order off the regular menu as well as a Chef's Feature Menu, which highlights entrees and desserts created by Culinary Institute of Michigan (CIM) students and the chefs. They even place the name of the chef/student on the menu next to the entree they created. The Feature Menu changes with new culinary creations every two months.  Not only is the food delicious, but the prices are very reasonable.  

We couldn't help but notice a showcase full of various awards, which includes Best Restaurant and Best Appetizer. The staff is by far some of the friendliest people with the way everyone greets you on the way in and says goodbye on the way out.  We didn't stick around to listen to the live music, but imagine it could be a lot of fun to check out on the weekends.  

Terry shared some stories about Mike and Hennessy’s… "I can't help but brag about Mike since he's a great guy.  I'm so glad he is realizing one of his dreams and enjoys doing it at the same time.  It is MY favorite place to eat!"   

Hennessy’s is also open for breakfast on Saturdays and Sundays, starting at 8:00 a.m.

This is one of a whole showcase full of awards.  

Appetizer:  Onion Straws with chipotle ranch sauce $5.99

Appetizer:  Artichoke & Spinach Dip served with pita chips and homemade crostinis - $6.99

A mini Spinach and Portabello Boxty - $2.00

Orange Bigarade Chicken - Sauteed chicken with onions and peppers, dressed in a delightful savory orange creme sauce with farfalle pasta and parmesan cheese.  $11.99

Terry:  "I eat at Hennessy's a lot, but this time I decided to order a dish I've never had before from the regular menu.  The orange bigarade denotes the seville orange, which is a little more bitter than most oranges, but the cream sauce sweetens it.  The three orange segements on top were a perfect blend.  There was plenty to take home and enjoy the next day too." 

Shepherd's Pie - $9.99
A savory blend of ground and chipped lamb, carrots, onions and peas.  Topped with a generous portion of garlic mashed potatoes, broiled to a golden brown and served with freshly baked Irish Soda bread and a house salad.  

Nancy:  "I ordered the Shepherd’s Pie (“when in Ireland, do as the Irish”), which was excellent.  Plus, after all the appetizers (and wanting to “save room for dessert”), I had enough left over for lunch the next day."

Chef Feature Menu Item   Mushroom Infused Chicken $9.99
by Bailey G. - CIM Student

Sauteed chicken breast stuffed with feta, mushrooms and spinach topped with a velvety mushroom poulet sauce.  Served with quinoa salad with red pepper and scallions.  

Kelle:  "I went to Hennessy's planning on an Irish Boxty, but after looking at the Chef Feature Menu I decided to try something new and different.  This entree did not disappoint and I'd gladly get it again.  It's fun going to Hennessy's just knowing there is a lot of creativity going on in the kitchen."  

Stout Peanut Butter Lava Cake $3.99
by Nathan L. - Culinary Apprentice
Chocolate cake with a warm peanut butter and chocolate ganache center.  Served with Irish honey liquor, caramel, peanut butter cream sauce.  

"Simply Irresistible"


Hennessy's Irish Pub & Restaurant
885 Jefferson Street
Muskegon, MI  49440
231.728.3333
Reservations:  Yes
Price:  $$

The Divas want it to be noted, with all due respect, that the views and opinions shared in this venue do not represent those of the Grand Haven Tribune and are entirely based on each individual experience we encounter.  Perhaps on any other occasion, they may differ.  Our dining experience is entirely at our own expense and not covered by the Grand Haven Tribune or any dining establishment.  

Dining Divas Dish at Cote la Mer in Spring Lake!

"Party on!" said the Divas in response to a reader's recent question, "Instead of going out to a restaurant, why don't the Divas share some of their own unique recipes... ?"  We thought that sounded like a fun idea, so we honed in on a date and commenced with party planning.

Who to invite?  As guests, we decided to invite women who'd joined us for a past review... people like Joan Grillo (Ottawa County's Victim's Rights Coordinator), Char Morse (Chef Char of WZZM TV13 & Taste of Home), Cari Draft (Eco Trek Fitness), Heidi Sunderhaft Christiansen (Principal, North Muskegon Middle & High School), and Suzanne Scholl (Purple Rose Boutique). And we invited everyone to bring a guest.  It was our way of reconnecting with old friends (saying "thank you" to them), and meeting some new and interesting women, too. 

Kelle created our emailed invitations using Punchbowl.  We asked everyone to bring their own unique dish to pass. Although Kelle (in particular) fretted in advance about whether we'd end up with a well-balanced assortment of foods, Nancy kept reassuring her, "Potlucks ALWAYS work out." And, indeed, it did!

We held our party at the Cote la Mer clubhouse, a cozy setting along the shores - and with a gorgeous view - of Spring Lake.  And, fortunately, the weather cooperated (no huge snowfall)!

What's a party without shrimp?  (And with the SuperBowl looming, we even found shrimp on sale in the grocery stores!)  So, the party included everything from our giant bowl of shrimp (with traditional cocktail and Remoulade sauces), to Bari's Crab-Guacamole Dip, to Joan's Italian Beef sandwiches, to Cari's Tuscan Kale Salad (we just knew she'd bring something healthy!), to Kelle's Gluten-Free Banana Bread with Chocolate Chips and Cinnamon Chips.  Among our desserts was JoAnn Chittick's (owner of JoC Boutique in Spring Lake) magical meringue "Cloud" dessert and Wendi Archer of Two Tony's Chocolate-Peanut Butter Cheesecake. Yummy!

By the end of the evening, the biggest and most frequently asked question - obviously the evidence of a great time - was, "So, when's the NEXT party?"  We agree... we'll have to do it again when the weather's warmer. So stay tuned for an outdoor summertime barbecue...

A few dazzling Diva Dishes!

Dining Diva hosts Nancy Levenburg & Kelle Lynn doing last minute prep!

Joan Grillo is so thoughtful and arrived early to help us get set up for our event.  Her slow cooker Italian Beef sandwiches were awesome.  So is she!

Dining Diva host, Bari Johnson, uses her wine opener to get the party started.  Cari Draft pours the first glass of Neal Cabernet Sav.  

The Divas and the guests are most grateful to Scott Pranger (Kelle Lynn's brother) for these gifts from his wine cellar!

Holly Johnson with Grand Haven Area Community Foundation brought her incredibly tasty Olive Onion Crostini!  Oh my!  You can't have just one!  

  

Joann Chittick of JoC Boutique in Spring Lake brought her divine Cloud dessert.  Loved every bite!  There was one small piece left to take home to her husband.  Make it again next time, please!  

In our opinion, Sharon Burnside's Quinoa Salad was simply an "award winning" creation.  We loved it!  Sharon's pretty cool too.  Absolutely must have recipe!

Wendi Archer is the pastry chef at Two Tonys Taverna Grille in Spring Lake and made the most amazing Chocolate-Peanut Butter cheesecake.   Melts in your mouth delicious!  She makes a "to die for" carrot cake too. 

Chef Char Morse with WZZM 13 & Taste of Home loves fresh produce and made this scrumptious layered salad.   A masterpiece!  Chef Char rocks!  

This Artichoke Dip by Heidi Sunderhaft Christiansen, Principal of North Muskegon Middle and High School, was truly a delight.  Just like Heidi!

Cari Draft of EcoTrek Fitness brought a combination of healthy and yummy in her Tuscan Kale Salad.  She will make a kale believer out of you with this recipe!

The lovely Patty Christopher of Patricia's Chocolates graced us with her beautiful display of chocolate!  We love chocolate!  

Ellen Vonesh, owner of Desserts by Design and Consider it Done, and Holly Johnson.  

MaryAnn, Suzanne Scholl, and Joann Chittick

Chef Char brought her "bestie" Dani from Grand Rapids!  Bring Dani next time too!   

Kelle Lynn, Renee Molyneux, Sharon Burnside, Cari Draft, Heidi Sunderhaft Christiansen.  Girls just wanna have fun!  

Nancy Levenburg, Joan Grillo, Wendi Archer.  More fun!




For more photos of our evening and recipes for these and more amazing dishes, be sure to like and follow our Facebook page at https://www.facebook.com/westmichdiningdivas