The Allegan County News • March 29, 2007

Tasty Fun
by Nu Yang

"Simple and straightforward" is how Journeyman Café chef Matt Millar described the Pork 101 workshop on Sunday, March 25.

Hosted by the Fennville restaurant in conjunction with Saugatuck's Providence Farms, the cocial event drew 31 participants-some came from as far as Grandville and Jenison: others drove down the street from Saugatuck, and Douglas.

The night was filled with hands-on activities, making two different kinds of pasta (papardelle and stascianat) and turning pork shoulder from Providence Farms into Bolognese sauce.

Pastry chef Juliet Michele led the pasta portion while Millar and Kalamazoo chef Robb Hammond instructed the pork process. Everyone was able to participate in both exercises.

Café co-owner Amy Cook said this was the first time the business hosted a workshop put on by the restaurant. In the past, the have done breadmaking and pizzamaking workshops, but they were through other organizations.

Cook said the purpose of the workshop was to educate their customers on how to prepare certain cuts of meat and show how inexpensive and simple it was to make a meal out of it.

"We want to communicate to the customer the things we do in the kitchen are not a mystery." She said. "These are traditional techniques made with the best ingredients."

The workshop had limited spots open and sold out on its first day. Cook credited their up-to-date newsletter and Web site for informing so many people. "I'm not surprised it sold out, but I'm surprised at how quickly it did." She said. "Our reputation has grown, and people are thirsty for this kind of knowledge."

People like Mike VanMeter of Saugatuck. As a fan of Millar's work VanMeter thought it was a great idea to combine Millar's skills in the kitchen with Providence Farms. VanMeter said it was his wife, Judy, who was the cook in the family, but VanMeter came to the workshop because he loved to eat. He said the pasta recipe was something they would be trying at home.

"(The Workshop) motivated us to try things," he said VanMeter also enjoyed the social elements of the workshop. "There's great energy and the chefs are enjoyable teachers," he said. "Not many chefs open their kitchen to the public, but I hope (Millar) continues to do that."

According to Cook, the kitchen will open again in May when a possible lamb workshop will take place. Due to the pork workshop's success, Cook said they might host two classes.

"The one-on-one instruction ends with a meal, where participants can enjoy the results of their efforts. Cook said by having the meal, participants can see and taste the results. "It takes (the workshop) full circle," she said.