Stop by to meet Vanessa Frias of Willowbrook Farms, whose pasture-raised, GMO free poultry, pork, and lamb have become fixtures in the Granor Farm Store and Kitchen. In addition to meeting Vanessa, the Granor Kitchen will be making Pig in a Blankets with Vanessa's exceptional sausages.
In addition to these offerings, we will have a wide selection of Granor-grown produce, grains, Granor Kitchen items, and curated artisan products.
The meal will begin with family style snacks followed with an individually-plated, three course menu featuring one of our favorite winter time treats, Cassoulet, as the main course. Alongside the French-inspired slow-simmered bean stew, you can expect a selection of fresh Granor vegetables and just-baked bread. The meal will conclude with a tasty, winter-time dessert.
Every meal includes beverages, both Granor Table Wine and non-alcoholic options, paired with that night's menu.
Stop by to meet Vanessa Frias of Willowbrook Farms, whose pasture-raised, GMO free poultry, pork, and lamb have become fixtures in the Granor Farm Store and Kitchen. In addition to meeting Vanessa, the Granor Kitchen will be making Pig in a Blankets with Vanessa's exceptional sausages.
In addition to these offerings, we will have a wide selection of Granor-grown produce, grains, Granor Kitchen items, and curated artisan products.
Granor Farm is fortunate to be rooted in a state full of artisan producers. Granor’s “Meet the Producer” program connects diners with local food and beverage producers. Our program begins with a discussion orientated around farming, followed by a multi-course meal showcasing ingredients grown by Granor and featuring the producer’s product.
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Join us as we host a special evening with Vanessa Frias, owner and founder of Willowbrook Farms, an open grazed pork, lamb, goat, and chicken farm in Cassopolis, Michigan. We began sourcing meat from Willowbrook in 2024 and it has quickly become a customer and staff favorite.
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*While we accommodate dietary restrictions, please note that this dinner will feature meat in each course.*