CONTENTS/ CONTENIDO
WEST MICHIGAN
Farándula
WEST MICHIGAN LIFESTYLE / ENTERTAINMENT MAGAZINE
PUBLISHER Adrian Sotelo adrian@farandulami.com
MEET THE TEAM
18
Local Eats
20
Flo’s pizzeria
Calendar
06 News Noticias
Get Plugged In follow us
Nanny
Kahlen
Brianna
Matthew
Karla
(Lifestyle & Entertainment)
(Fitness)
of Events
10
What to eat, drink & do in West Michigan
Samantha
(Special Events)
(Special interviews & Lifestyle)
22 Spotlight Event photos
(Dining & Drinking)
WWW.FARANDULAMI.COM
(Lifestyle)
Jodi Hillman Kristin Schmitt Angel Woodard Jyotsna Ramani Jennifer Chichester Louise Harris
P.O BOX 134 Byron Center, MI 49315 | Office (616) 516-7891 West Michigan Farándula is published 12 times a year by Social Grand Rapids LLC. Articles and advertisements in West Michigan Farándula do not necessarily reflect the opinion of the magazine. We do not assume responsibility for statements made by advertisers or editorial contributors. The acceptance of advertising by West Michigan Farándula does not constitute an endorsement of the products, services or information being advertised. We do not knowingly present any product or service which is fraudalent or misleading. West Michigan Farándula makes every effort to ensure accuracy of the information it publishes, but cannot be held responsible for any consequences arising from errors or omissions. © 2016 West Michigan Farándula Grand Rapids. All rights reserved. No portion of this publication may be reproduced in any way without written permission of the publisher.
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NEWS/ NOTICIAS
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LOS DELLS FESTIVAL ANNOUNCED THE SECOND AND FINAL LINEUP
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ith the announcement of 13 more artists joining the already stellar bill of LOS DELLS FESTIVAL, the promoters are proud to say that the complete talent lineup for the first Multi-Genre Latin music festival in the Midwest has officially been confirmed. Phase 2 of artists announcement includes multi-platinum award-winning, Latin superstar Prince Royce, singer, songwriter, actress and model Becky G, world known Mexican-American DJ Deorro,Puerto Rican reggaeton hit-maker Cosculluela, Indie-pop Mexican songstress Carla Morrison, the pioneer in the mixture and fusion of tropical soundsCelso Piña,indie rockers Enjambre, Monterrey rockers A Band Of Bitches, regional Mexican artists La Fuerza De Tijuana and Jesus “El Rayo” Mendoza, bi-cultural pop fusion band Los 5, powerhouse hip hop style Regional Mexican diva Victoria La Mala, and Chicano band straight from East L.A. Las Cafeteras. Making an outstanding debut and scheduled to take place on Labor Day weekend September 2 & 3 at the beautiful Woodside Rach in Wisconsin, the event’s first edition is already anticipated as one of the Latin music festivals you should hit before Summer ends. This major event will feature 3 stages, art installations, a whole variety of culinary flavors to satisfy hungry festival-goers, and will include many other attractions. The event is open to all ages, kids 10 years and younger go in free.
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ENJAMBRE
KICKS OFF U.S. TOUR TO PRESENT THEIR NEW ALBUM “IMPERFECTO EXTRAÑO”
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artistas mas se unen al proyecto estelar LOS DELLS FESTIVAL, los promotores se enorgullecen de decir que la lista completa de estos grandes talentos para el primer festival de música latina multi-género en el Medio Oeste ha sido confirmada oficialmente. La fase 2 incluye a la actriz y modelo Becky G, la reconocida DJ mexicana Deorro, la cantante puertorriqueña del reggaetón Cosculluela, la cantante mexicana Indiepop Carla Morrison, el pionero en la mezcla y fusión de sonidos tropicales Celso Piña, los rockeros indie Enjambre, los rockeros de Monterrey A Band Of Bitches, los artistas mexicanos regionales La Fuerza De Tijuana y Jesús “El Rayo” Mendoza, la banda de fusión bicultural Los 5, powerhouse Estilo hip hop de la diva regional mexicana Victoria La Mala, y banda Chicano directamente desde el Este de Las Cafeteras. Haciendo un debut destacado y programado para tener lugar el fin de semana del Día del Trabajo 2 y 3 de septiembre en el hermoso Woodside Rach en Wisconsin, la primera edición del evento ya está prevista como uno de los festivales de música latina que debe entrar en calor antes de que finalice el verano. Este gran evento contará con 3 etapas, instalaciones de arte, toda una variedad de sabores culinarios para satisfacer a los hambrientos amantes del festival, e incluirá muchas otras atracciones. El evento está abierto a todas las edades, los niños de 10 años y menores entran gratis.
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njambre, the band formed by immigrants from Fresnillo, Zacatecas, who settled in Anaheim, California, only to go back years later to try their luck in Mexico, is embarking on their U.S. Tour to promote their new album launched las May “Imperfecto Extraño”, which has endorsed their role as one of the greatest Latin American bands in recent years.
The album is formed by a dozen songs, including the highlighted advanced singles: “En Tu Día”, “Tercer Tipo”, “Celeste” and “Nudo”. Produced by highly recognized Phil Vinall (Placebo, Pulp, Radiohead), whom they previously worked on their previous album “Proaño” (2014) with, and composed in a span of over more than two years, the record has been excellently received by the media in Mexico and other South American countries where Enjambre became very popular. “Imperfecto Extraño” was recorded at the legendary and mythical Sonic Ranch studio, where iconic bands like Beach House and Yeah Yeah Yeahs among many other have recorded albums in, but the process included extra weeks in the Testa studio. Before traveling to Tornillo, Texas, to start recording at Sonic Ranch, the members of Enjambre concentrated in the town of Estipac, Jalisco, so that the new songs were impregnated with that rural, organic and psychedelic vibe that makes their music distinctive. A dozen songs in which the vocalist Luis Humberto Navejas talks from the ordinary to the extraordinary. Structured as a story, “Imperfecto Extraño” speaks the reality that the band perceives with impeccable lyrics. The band consisting of brothers Luis Humberto, Rafael and Julián Navejas, in voice, bass and guitar, as well as Javier Mejía on guitar and Ángel Sánchez on drums, has performed in Mexico’s most important venues, including big festivals such as the Vive Latino, in addition to having sold out the Palacio de los Deportes, the Auditorio Nacional and the Teatro Metropólitan.
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FARANDULAMI.COM | AUGUST2017
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NEWS/ NOTICIAS
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Romeo Santos Meets ‘Imitadora’ Wax Figure At Madame Tussauds At Sabor Latino Experience Opening
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Mackinac Bridge Walk Celebrates 60 Years
Romeo Santos se encuentra con su figura de cera ‘Imitadora’ en Madame Tussauds New York en la inauguración de la experiencia Sabor Latino
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“To see myself honored in my home city by Madame Tussauds New York is something that I could never have dreamed for myself,” said Romeo Santos. “To have my own wax figure is a surreal milestone and I cannot thank my fans enough for helping me get here.”
“Verme homenajeado en mi propia ciudad por Madame Tussauds New York es algo que nunca podría haber soñado”, expresó Romeo Santos. “Tener mi propia figura de cera es un hito surreal y no me alcanzan las palabras para agradecer a mis seguidores por haberme ayudado a llegar aquí”.
“Sabor Latino is a celebration of Latin music and those who have reached iconic status for achievement in this category,” said Anna Domingo, General Manager of Madame Tussauds New York. “Not only is Romeo Santos the one and only ‘King of Bachata’ but he is a Bronx-born local and a global star, so we are particularly thrilled to immortalize him in his home town of New York City.”
“Sabor Latino es una celebración de la música latina y de aquellos que han alcanzado un estatus icónico por los logros en esta categoría”, expresó Anna Domingo, gerenta general de Madame Tussauds New York. “No solo Romeo Santos es el único ‘Rey de la Bachata’, sino que nació en el Bronx y es una estrella mundial, por lo que nos entusiasma mucho inmortalizarlo en su ciudad natal de Nueva York”.
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omeo Santos “King of Bachata” – whose latest single ‘Imitadora’ has topped the Latin Airplay charts – visited the attraction today to meet his likeness and open the all-new experience ahead of the release of his highly anticipated album “Golden” —coinciding with his 36th birthday. The Bronx-born native is now immortalized for the very first time by Madame Tussauds following a tireless petitioning campaign over the last several years by his fans, garnering over 7,500 signatures.
To create the most realistic wax figure, Santos met with Madame Tussauds artists for over two hours taking over 250 detailed measurements and photographs, matching his hair, eye and skin tones and facial expressions. He also donated an original tour costume. Romeo Santos’ upcoming album, Golden, will be released on Friday. Golden’s first single, “Héroe Favorito” dropped in February and has already garnered over 119 million views on YouTube.
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FARANDULAMI.COM | AUGUST 2017
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l “Rey de la Bachata” Romeo Santos —cuyo último sencillo ‘Imitadora’ ha llegado a lo más alto de las listas de Latin Airplay— visitó la atracción hoy para conocer a su copia e inaugurar la experiencia totalmente nueva antes del lanzamiento de su muy esperado álbum “Golden” este viernes 21 de julio, en coincidencia con su cumpleaños número 36. El artista nacido en el Bronx aparece inmortalizado por primera vez en Madame Tussauds tras una infatigable campaña de peticiones iniciada por sus seguidores en los últimos años, por medio de la cual se obtuvieron más de 7.500 firmas.
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Each Labor Day, tens of thousands of pedestrians from Michigan and beyond gather in the Straits of Mackinac to take part in one of the state’s most significant annual events: The Mackinac Bridge Walk. This year’s event will take place on Monday, September 4th. The Mackinac Bridge Walk was started and took place in late June 1958 during the Bridge’s dedication ceremony, led by Governor G. Mennen Williams. That first year only 68 people walked across the bridge. The walk was changed to Labor Day in 1959, and for the first few years, participants in the walk alternated north and south in consecutive years. The St. Ignace to Mackinaw City (north-to-south) route became a constant in 1964. In an average year, 40,000 to 65,000 people participate in the five-mile walk—nearly the combined population of the three counties connected by the bridge (Emmet, Cheboygan and Mackinac). The record number of walkers is estimated at 85,000 in 1992 when President George H.W. Bush participated. Over the past 60 years, it is estimated the collective number of walkers is over 2 million. The “Mighty Mac” is currently the third largest suspension bridge in the world. Construction began in May 1954 (with official ceremonies taking place in both St. Ignace and Mackinaw City) and was completed in 1957. The first private car to cross the bridge—1951 Chevrolet Styleline De Luxe station wagon driven by Al Carter of Chicago—did so on November 1st that year. That vehicle is on permanent display inside the Grand Rapids Public Museum.
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español ada año durante el fin de semana del Día del Trabajo, decenas de miles de peatones de Michigan y otros estados se reúnen en las calles de Mackinac para participar en uno de los eventos anuales más significativos del estado: El Paseo del Puente Mackinac. El evento de este año se llevará acabo lugar el lunes, 4 de septiembre. El Mackinac Bridge Walk se llevó a cabo a finales de junio de 1958 durante la ceremonia de dedicación del Puente, dirigida por el gobernador G. Mennen Williams. Ese primer año sólo 68 personas cruzaron el puente. La caminata fue cambiada al fin de semana del Día del Trabajo en 1959, y durante los primeros años, los participantes de la caminata alternaron el norte y el sur en años consecutivos. La ruta de St. Ignace a Mackinaw City (de norte a sur) se convirtió en una constante en 1964. En un año promedio, 40.000 a 65.000 personas participan en la caminata de cinco millas, casi la población combinada de los tres condados conectados por el puente (Emmet, Cheboygan y Mackinac). El número récord de caminantes se estima en 85.000 en 1992, cuando el presidente George H.W. Bush participó. En los últimos 60 años, se estima que el número colectivo de caminantes es de más de 2 millones. El “Mighty Mac” es actualmente el tercer puente colgante más grande del mundo. La construcción comenzó en mayo de 1954 (con ceremonias oficiales que tuvieron lugar en St. Ignace y Mackinaw City) y se completó en 1957. El primer coche privado para cruzarque cruzó fué un 1951 Chevrolet Styleline De Luxe conducido por Al Carter de Chicago, elprimero de noviembre de ese mismo año. El vehículo permanece dentro del
Local Mariachi Singer Gabriel Estrada to Open for Mariachi Vargas De Tecalitlán
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usic is an important part of the Mexican culture especially the mariachi music that has grown over the centuries and has become the face of the Mexican folk music. Founded in 1897 by Gaspar Vargas, Mariachi Vargas De Tecalitlan is a Mexican musical ensemble that brings together some of the best mariachi musicians across the globe. With more than 100 years of musical celebration this band has undergone many changes and has introduced some of the finest mariachi talents. To make things interesting for mariachi enthusiasts and lovers Grand Rapids Symphony will bring in Mariachi Vargas to Picnic Pops which will have an opening performance by Gabriel Estrada. Over the years, Gabriel Estrada has become one of the popular names in West Michigan’s music. Estrada is no stranger to mariachi music as he has been attached to it since 1982 when he was just a 12-year old teen. At the age of 15, he started playing violin for John Vela’s professional group Mariachi Royale becoming the youngest performer in the group which got him the nickname of ‘El Bebe’. However, Gabriel Estrada showcased his true singing talent at Quinceañeras, various local Hispanic restaurants, hotels and Mexican festivals which earned him immense popularity and followers. The upcoming Mariachi Vargas De Tecalitlan show will be held at Cannonsburg Ski Area on August 5, 2017 allowing you to have a great evening filled with mariachi music performed by some of the true talents in the world of Mexican music.
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a música es una parte importante de la cultura mexicana, especialmente el mariachi que ha crecido a lo largo de los siglos y se ha convertido en el rostro de la música folclórica mexicana. Fundado en 1897 por Gaspar Vargas, Mariachi Vargas De Tecalitlán es un conjunto musical mexicano que reúne algunos de los mejores músicos de mariachis de todo el mundo. Con más de 100 años de celebración musical, esta banda ha sufrido muchos cambios y ha introducido algunos de los mejores talentos. Para hacer el evento mas interesante para todos los amantes de mariachi Grand Rapids Symphony traerá uno delos mejores mariachis de México a Mariachi Vargas a Picnic Pops, con la apertura del talentoso Gabriel Estrada. A lo largo de los años, Gabriel Estrada se ha convertido en uno de los nombres más populares del Oeste de Michigan de la música de mariachi. Estrada a la edad de 15 años, comenzó a tocar el violín para el grupo profesional de John Vela Mariachi Royale convirtiéndose en el intérprete más joven del grupo que le consiguió el apodo de 'El Bebe'. Sin embargo, Gabriel Estrada mostró su verdadero talento de cantante en Quinceañeras, varios hoteles y restaurantes hispanos locales y festivales mexicanos que le ganaron inmenso renombre y seguidores. No se pierda a Mariachi Vargas De Tecalitlan en Cannonsburg Ski Area el 5 de agosto de 2017, una noche llena de buena música.
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Interviews
5 Restaurants to visit in Grand Rapids during Restaurant Week
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Restaurant week in Grand Rapids is the perfect time to sample the variety of cuisines the city has to offer. With over 60 restaurants to choose from, there is something for everyone and every taste bud out there. Some restaurants participate in lunch, some dinner, and some both.
All five courses are included in the $28 price, and they have gluten free options in each course option. The menu also offers vegetarian and vegan options. For $15, you can have wine pairings with your meal. Enjoy sitting outside while enjoying the authentic Italian cuisine in Comstock Park, just northwest of downtown Grand Rapids.
Lunch is a new addition to the event this year. It comes with a two course meal for just $14 per person. Now you don’t have to wait until dinnertime to taste what Grand Rapids has to offer; just grab a few of your coworkers and try something new. If you are on a special diet, such as gluten-free, vegan, or vegetarian, many of the restaurants will accommodate your needs. Most of the menus already offer menu are vegan and gluten-free options, and this stays true for Restaurant Week. If you don’t see anything that accommodates your diet, just ask. Many of the places are willing to help you out. Another nice feature of restaurant week is $1 from each meal is donated toward the Secchia Institute for Culinary Education Student Scholarship Fund. Since 2010, over $110,000 in donations have been received by students of this culinary program at Grand Rapids Community College. If you’re not sure where to start, the following are some of the highlights of Restaurant Week in GR. The list covers everything from Italian to Mexican to Indian. Most restaurants take reservations, so get your spot early!
Brewery Vivant 925 Cherry St. SE Grand Rapids, MI 49506 (616) 719-1604
For Restaurant Week, Brewery Vivant is offering three courses. The appetizer course includes olives, mushrooms, grilled cheese, and country bread. Course two consists of Sea Bass with ceviche of granny smith, mango, grape, and purple potato. The dessert course is a Peach Melba Crepe with raspberries, Chantilly crème, and mint.
Amore Trattoria Italiana 5080 Alpine Ave. NW Comstock Park, MI 49321 (616) 785-5344
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Dining
City Built Brewing Co. is located downtown Grand Rapids. The brewery has an industrialized look with modern booths dotted down the middle. It is designed to encourage an open atmosphere where people can meet with friends. The food features flavors from Puerto Rico. The brewery offers three courses with three choices for each course. Some of the highlights from each course include Morcilla – a house stuffed Puerto Rican blood sausage, Tacos de Barbacoa – beef cheek tacos on corn tortillas, and Exotica Coco – a chunky coconut sponge cake with Havana club lime mousse. The Puerto Rican tradition comes from the owner, Ed’s grandfather. He tells a story of how his grandfather was so welcoming he accidentally picked up the wrong family from the airport, and fed them a traditional Puerto Rican meal. The owner continues this tradition by feeding friends, family, and community members traditional Puerto Rican cuisine in a modern atmosphere.
The Brewery Vivant is located in a refurbished funeral home. They are the first LEED certified brewery in the United States, and are focused on sustainability. The brewery sources local ingredients to craft Belgian and French style beers and make delicious food.
This unique brewery offers a nice atmosphere to drink craft beers and hang out with friends. The food is delicious and they have a rustic lineup for restaurant week. There are indoor and outdoor seating options and children are welcome. If you are uptown GR, make sure to stop in here, even if it’s just to try a beer.
Amore Trattoria Italiana is an authentic Italian restaurant that is an experience in itself. The owner, Maurizio Arcidiacono, was born in Italy and will talk to you in Italian if you prefer a more genuine experience. Their dinner menu includes five courses with three choices from each course. Some of the highlights from each course include Heirloon Bruschetta, Fennel Parmigiano Soup, Green Bean Salad, White Lasagna with S & S Lamb, Farm Country Truffle Cheese and Mushrooms, and a Lemon Pistachio Cannoli.
by: Jodi Hillman
Indian Masala 5769 28th St. SE Grand Rapids, MI 49546 (616) 259-7394 Indian Masala serves up traditional Indian cuisine. It is located on the southeast side of Grand Rapids. The bright, colorful interior welcomes guests as soon as you walk through the door. The aromatic spices and numerous choices of food make this a good option for Restaurant Week. The restaurant offers three courses with one to two choices for each course. The first course is a vegetarian option Samosas. This is a puffed pastry stuffed with seasoned potatoes, green peas, and delicious chutneys. Course two offers a choice between a vegetarian dish and Dilruba Panner. The third course is a choice between any non-vegetarian dish and Butter Chicken. Each guest receives a complementary dessert.
City Built Brewing Co. 820 Monroe Ave. NW Grand Rapids, MI 49503
This is a must see restaurant if you love excellent Indian food with traditional surroundings. The cozy interior is inviting, and it is a great place for family and friends alike.
Lindo Mexico Restaurante 1742 28th St SW Wyoming, MI 49519 (616) 261-2280 Lindo Mexico Restaurante serves fresh Mexican food in a lively environment. They have live music and host community events. Their unique flavors and combinations should definitely be on your list to check out. For Restaurant Week, Lindo Mexico is offering three courses where you pick one, two, and one choice from each course. Some of the highlights include Uchepos – two semisweet corn tamales that are homemade, Enchiladas de Pollo con Mole, Tacos al Pastor, and Pastel Imposible – a two layer cake that consists of chocolate cake and flan. The restaurant also has a variety of margaritas, micheladas, and coladas to complement your meal. The atmosphere of Lindo Mexico Restaurante is active and perfect for families. When you are in Grand Rapids for Restaurant Week and are searching for authentic, Mexican food that is made with high quality ingredients, this is the place to go. Restaurant Week is a great time to grab your family and friends and try out different food the city has to offer. With over 60 restaurants participating in the event, you will have no shortage of options. Now is the best time to try the restaurant you have been waiting for.
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Interviews
photo by: Elizabeth Kadwell Photography
Interview with Dan Uccello, Owner of Flo’s Pizzeria Dan Uccello, along with his brother David own Flo’s Collection – a family owned pizzeria business. Dan, originally born in Italy, began working with recipes used by his mother, father, and grandmother. Since 2011 he has been opening up his own restaurants – his pizza being a prized dish that has won more than a few competitions. In our interview, Dan talks about starting in the restaurant business at the age 12 in the U.S, winning the Campeonato de Parma, Italy, and everything in between. Dan and his team were recruited into the esteemed U.S pizza team, explain the amazing ingredient known as balsamic pearls, and have faced the many challenges that come with building a pizza franchise from the ground up. Read on for an out-of-the-box pizza life of a Grand Rapids man who travelled from Italy to the U.S and then back again.
FarandulaMag: You have won a few awards this year, how did it all start? Dan: Six months ago we won third place for the best in the Midwest in Ohio. When we won in Ohio we were recruited by the United States Pizza Team. The United States Pizza team is a team of pizza Yolo’s that travels all over the world and the country to really spread the love of pizza around the country and the world.
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FarandulaMag: What else can you tell us about the United States Pizza Team? Dan: They handpick who gets on the team. It’s only the best who make it on the team. We don’t just do culinary we are into who can stretch the dough the largest competition, who can fold the fastest boxes, who can toss dough and do acrobatics . . . stuff with pizza dough. It’s not just culinary and everything really evolves around pizza. So they recruited us. They said, “We love your pizza, we love your product, we would love it if you guys would join the team and also go to Italy with us.” FarandulaMag: What was the competition like? What was your experience? Dan: It’s the largest pizza competition in the world, like the world cup of pizza. , I really wanted to go for the experience. I’m originally from Italy. I was born in Sicily. I was there until I was twelve and then my family migrated here. I really wanted to go out there and learn more of the everyday, not culture, but the everyday food culture. It was more than that. FarandulaMag: How tough was the competition? Dan: We went out there, we competed, and we worked our butts off. We were there for a total of five days in Parma
by: Kristin Schmitt
FarandulaMag: What was it like to win in Italy? Dan: One of the amazing things in the competition is that we had to use a burner. So that pizza was really cool – I got to sauté some items on the stove and put them on the pizza. But, going back to the pizza I won. We go to the ceremony and I’m not expecting to win. So, they call my name and nobody really was listening. So they call it a few more times and then we finally are like, “oh my gosh, it’s us!” We all go up on stage, I get my award. I’m ecstatic at this point. I’m sweating because of how nervous I am. It was a good time. It was unexpected and I’m thankful not only to have been a part of it but also to have learned from the team members. FarandulaMag: What was the award winning pizza? Dan: The pizza I entered was called a pizza detalla. It’s called a pizza detalla because just about every topping on this pizza is for a region of Italy. So I wanted to start off with a base of where I’m originally from, which is Sicily, so I chose a fig preserves as a sauce. Figs are huge in Sicily. So I chose fig preserves as sauce which is really sweet. Then I topped the pizza off with very light mozzarella, very light asiago, very light gorgonzola, and then I baked it. After we baked the pizza and they came out we topped it with arugula, prosciutto de
photo by: Elizabeth Kadwell Photography
Parma, and black and white balsamic pearls. The black and white balsamic pearls are filled with balsamic, obviously and they are like a splash of fresh balsamic when they pop. They are little pearls that look like caviar. I don’t know if you’ve ever heard of them, they are really cool. I couldn’t find the balsamic glaze there because I lost my luggage for four days. I had no ingredients when I got there. So I ended up using those. FarandulaMag: Amazing. Looking back from winning this competition in Italy to where you began, how did you guys start in the pizza business? Dan: The pizza business . . . I grew up in it since I was twelve. We moved to the states when I was twelve. My dad worked for his brother. Then my dad started his own pizzeria which is actually this one, his first one in 1999. So I worked alongside my dad for years and alongside my mom for years. At the age of 24 I opened up our first full service restaurant which is in Belmont. That was in 2011. In 2014, my parents wanted to part ways with this place and I couldn’t let them sell it. So I took it over with my brother. In 2011 I and my brother started Flo’s in Belmont. In 2014, we took over this. In 2015 we opened a catering company called catering concepts and that’s in Holland. IN 2016 we opened up another full service restaurant in Greenville. FarandulaMag: Well, you guys are doing great. What has been the biggest challenges for you guys? Dan: Challenges are every day. If you don’t overcome challenges you are not really growing. The biggest challenge was probably the lack of knowledge to expand. We knew we had a great product, we know how to please people, which is service. But how you take that and keep it rolling? We don’t really have a person we can call and ask, “How did you franchise? How do you expand to ten stores?” So everything we do every day we are figuring out on our own. If something doesn’t work we will figure it out and make it work right. Today’s challenge is bigger than yesterday’s. You have to challenge yourself to be successful. FarandulaMag: With your wins in the Midwest and Italy, what else can we expect to see from Flo’s Pizzeria? Dan: We aren’t done. WE probably won’t ever be done, that’s our mentality. Keep bringing food to the table, to our table, employing people, bringing food to the tables of those who work for us. You have to take pride in what you do. We want to open up more of these and more of the full service restaurants. We have more to do and we are ready.
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Interviews FarandulaMag: Your menu is unique too, especially for a brewery! Kris: If you look at our business plan, it was about all the beer we have and pairing it with great food and being sustainable. I agree with having a beer for everyone whether they realize it or not. Surprising people is great, but I think we do that with food too! When we first opened, breweries all had the same food. I think the trend of good food is starting to get picked up on now, but we were there in beginning of that, which was awesome to be one of the first places. It’s like casual fine dining in a brewery. Jason: I think the whole culture of food in America’s been changing over the last 10 - 15 years. When we first opened, people were mad about our menu. They expected pizza and hot wings -- and we had duck confit and escargot. Now people actually want freshly made food and care about supporting local. They pay more attention to what they eat. Before it was all about frozen food, fast food burgers, soup in a bag. That’s how they did it. Now they wanna know where it’s coming from, what’s behind it... and that means a lot. FarandulaMag: What do you think American brewers need to learn from Belgian brewers?
photo by: Elizabeth Kadwell Photography
Interview with Jason &Kris, Owners of Brewery Vivant
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any of the best things in life come in pairs: peanut butter and jelly, Mario and Luigi, Netflix and chill (badum-tss.) Other combinations, however, don’t mesh quite as well. Think oil and water, red wine and seafood, me and Monday mornings. Thankfully for husband and wife team Jason and Kris Spaulding, the owners of Grand Rapids’ very own Brewery Vivant, they fall into the former category of pairings. In a city already known as “Beer City USA,” how did they manage to stand out and establish one of GR’s destination breweries, all while having great food and promoting sustainability? Farandula magazine sat down with the power couple to find out! FarandulaMag: What inspired you to open a brewery? Jason: I was one of the founders of New Holland Brewery in the past. Kris and I were at the age where we were getting married and talking about starting a place and what that would look like. We took the time to write a business plan, combined both our passions, and tried cramming them into one concept. Our goal was to do something other breweries weren’t doing at the time. We put a lot of emphasis on sustainability and the thought process of making beer, challenging ourselves to make it really unique. We fell in love with these farmhouse beers from the Southern Belgium area. So we took a trip together over there, toured around, had a great time, and got really inspired. It was a confirming thing to us -that we were on the right track by being a “focus brewery.”
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by: Samantha Suarez
FarandulaMag: What’s your favorite thing about what you do? Jason: I really like the creative side of the beer; making recipes and kind of pushing people’s boundaries a little. A lot of people either think they don’t like beer or don’t like Belgian beer. It’s fun to come up with different types of recipes and different ways to make beer to try and expand people’s minds about what they think beer is. We can do sour beers, hoppy beers, beers with spices and fruits. People who think they don’t like beer -- that’s kind of a challenge to me! Especially people who say they like wine but not beer, because we have these sour beers and fruit beers where you would use the same language to describe them as you would to describe wine -- like aroma and acidity. So it’s fun to come up with something that at least surprises them. The minimum we get is: “oh, I think I kinda like that!,” but sometimes we totally convert people. Kris: For me, beer is a vehicle for what I like doing, which is the sustainability stuff. Ask Jason that question and he’s gonna talk about our product. Ask me and I’m proud of what we’ve done in our community, promoting sustainability, sourcing ingredients locally, connecting with our neighbors, and creating a good working environment for our employees. We also do a lot of volunteering as a company. I think we’re at 250 hours already this year. That’s my gig. It’s one of my favorite parts of my job... All the things that make up the business that don’t necessarily need beer as the product -- but it happens to be a cool product! Jason: We’re both passionate about beer, but our driving forces are different and we kind of meld them together.
Jason: One of the influences we took by meeting Belgian brewers was taking an artistic approach to making beer. We try to be a little bit experimental with spices and fruits and trying different methods. Before craft beer really took off, like when I was in college, there weren’t many flavorful beers. The most popular ones were pretty much the same of beer with different labels on it. The taste profiles only had slight variations. They were all well-executed, but all the same yellow, fizzy, kind of bland flavor. Not real interesting. People have really come a long way since then. With this craft beer revolution, people are really going for maximum flavor, which includes all sorts of creative things like rediscovering different methods of how to use hops, when to dry hop, and constant experimentation. It’s really reigniting people’s excitement for beer. FarandulaMag: What’s it like having your spouse as a business partner? Jason: Kris and I are good partners. I wouldn’t recommend every husband and wife work together, but she and I compliment each other because we have different focuses and an underlying respect which is nice. What do you think is the most undervalued style of beer? Jason: I would say our saison style of beer. It’s not very flashy with big flavors. It’s more subtle, but really interesting. Depending on what you’re eating or your mood, you’ll pick up different nuances and flavors in it. You can drink it as an easy-drinking beer, if that’s what you’re in the mood for... But we also have our duck nachos, one of our famous dishes here, which has a lemon rind on top. When you eat it with the farmhand, it really brings out the citrus qualities of the beer. It’s one of my favorite pairings. The trends now are huge IPAs and really big stouts because the flavors are extreme, but I think the saison is a really overlooked style.
Do you have any plans for the future? Jason: We wanted to be a somewhat small destination brewery, so we don’t want our beer everywhere, but we want to be the kind of place where people come from out of town and bring our beer back to their hometowns. We want to build a brand that people trust and associate with Grand Rapids and the Midwest. I think we’re on the right path and doing the right things to get there. They say it takes 10 years to build a brand. We’ll be 7 in December and it’s been great so far! The neighborhood’s been very kind to us.
neither of them is ever cast into the role of permanent sidekick because to the different skillsets they possess. Whether its beerbrewing or sustainability management, they know when it is better to step aside and let the other take charge and give them a chance to shine. Because of this, along with the strong sense of mutual respect they have for one another, it is safe to conclude that this beer-loving culinary couple makes the list of the great duos in the Grand Rapids food and beer scene. So be sure to stop by Brewery Vivant for a pint sometime soon! And don’t forget to try their duck nachos.
The fact that Jason and Kris are both very passionate about the different roles they play makes for a more compatible partnership. When it comes to running the brewery,
FUN FACT! The word “vivant” in Brewery Vivant translated as “to be alive.” Very fitting for a brewery that’s all about enjoying good food and good beer!
photo by: Elizabeth Kadwell Photography
buddy stole bottles of this beer called Wiedemann’s out of my dad’s garage. I don’t think it even exists anymore. We put ‘em in our backpacks, rode our bikes out, and Kris: I always like hoppy beers and spicy food. It’s so overdone, but it’s just so good! drank a couple of them. They were warm, Jason: We make this Belgian quadruple that came from the garage, and we hated every we age in bourbon barrels for a year. It’s second of it... but we still drank it! called Wizard Burial Ground. It’s a strong What’s the most challenging asbeer, but it’s kind of sweet and has this pect of running a brewery? bourbon vanilla flavors going on with it. I love to pair that with blue cheese covered dates wrapped in bacon with this balsamic Kris: The market is pretty challenging right dressing on top. now because there are so many breweries. FarandulaMag: What’re your favorite beer and food pairings?
Jason: What’s rewarding but also challenging is also having employees. We’re like a big family, so it’s our favorite part Kris: I didn’t actually drink much until I was and sometimes our least favorite part... Hiring and firing people, trying to help them 21. The first beer I liked was the Dundee’s through life. It’s a lot of young people who Honey Brown. Then I moved into Bell’s are still learning who they are. Sometimes Amber in the mid ‘90s and then a whole people sort of fire themselves by doing world opened up! Luckily, I never liked the really dumb things and it’s heartbreaking to crappy beer. have to let them go… but we try to make a difference in people’s lives as much as we Jason: I was 14 [laughs]. Me and my can. FarandulaMag: How old were you when you had your first beer?
FARANDULAMI.COM | AUGUST2017
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Interview with Gricelda Mata, Owner of Lindo Mexico Restaurante
O
by: Kristin Schmitt
wner of the very successful Lindo Mexico Restuarante, Gricelda Mata talks about coming into her own in the restaurant business. Lindo Mexico, famous for its fresh authentic flavors and signature Margaritas has earned its much deserved recognition. From a startup Mexican restaurant to winning business of the year award as well as business person of the year award, Mata has shown what it takes to succeed in the industry. It is more than these awards that makes this enterprising establishment run. Read on about how Mata’s family, community, and employees helped her come into her own as a reputable Grand Rapids restaurant owner. Mata tells her success story with Farandula Magazine about starting from the bottom up. Learn about how letting go of old dreams not only makes the way for new dreams, but a lifelong passion in a career. FarandulaMag: How did you start your career path as a restaurant owner? GM: It wasn’t my goal to be a restaurant owner. This happened because I took a chance. Being an architect or an attorney… that was my dream. Thinking about all the time and the financial resources that that would require and my family couldn’t provide that. So it took me to another path. I got into the restaurant business because of my brother Chris. He saw this place on Clyde Park and 28th and said, “hey I saw this spot over there you could open a restaurant!” and I was like, “sure, why not.” FarandulaMag: What was your experience with the restaurant industry? GM: My dad had been in the restaurant business previously. We had helped him somehow, a little bit at home. We grew up a little bit in that environment. My brother Chris… I attribute all that I am today, or all that Lindo is to him. It was because of him that I started and I took a chance. That has led me to discover who I am. Even though, at that time I didn’t know that this is what I actually like I just went with my gut and what felt right. And this is where I am today. FarandulaMag: What are some challenges of being a restaurant owner? GM: Ah, where do I start? It’s been many. Many times we have a dream. We have this idea that we want to open our own business but we don’t have the knowledge or the resources that we need. Especially the financial resources. That is a big block for us. Especially minority owned businesses. When we started we basically started with savings. My brother has so much, my mom has so much, I have so much, let’s get it all together. That’s been a big challenge. The other one too, when we started was finding resources for small business owners and finding mentors so that we could grow. It was
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very challenging. Again, I didn’t have the background. My dad owned one, but I didn’t know that much. But, somehow, you have that feeling inside of you that doesn’t let you give up. FarandulaMag: What has been your greatest professional success? GM: I think professionally I have to say that it’s been the recognition that Lindo Mexico has had through different awards received. For customer service in the Celebration Cinema award we were one of the finalists. The community award, the business of the year award, the business person of the year award . . . It’s all of those things. It’s the recognition that what we are doing is something good. For me, personally, it’s not only that, it’s the ability to provide jobs for families. That’s bigger than anything else – that you are able to support the economy to make your surroundings better. FarandulaMag: We know that success and reputation are key in the restaurant industry. How do you motivate your staff to maintain great customer service? GM: It is a constant thing. It is not a one-time thing that you do. You have to keep implementing programs, and you have to know your staff. Every single person who works here has a personality. What works for one might not work for the other. So getting to know their personalities and getting to know them has been a good thing for us. My manager Gabby has been a key player here. With her and my other management team we try to get to know them. “How can we help you? What can we do for you?” We have an open door policy where they can come in if anyone has any issues. It’s supporting them personally and showing them that we care. FarandulaMag: A restaurant can be expensive and require resources. What advice do you have for someone looking to open their own restaurant? GM: First of all, make sure that’s what you want to do. Be sure that’s your passion. It tests you in so many levels. If you don’t have that passion, you are never going to make it. Even if you have the financial resources, you need that passion. You need to wake up every day and say I can do this. I have this challenge, but I know I can overcome it. Also get to know yourself. Know your strengths, your weaknesses, and work with them. If you are not good at something- that is okay. That is why we look for resources in our area. Find the people to help you.
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Drinking & Dining dining
Local eats: Maui Wowie
by: Kristin Schmitt
Award Winning Best Pizza of the Midwest
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est Michigan’s Flo’s Pizzeria won third place in Ohio’s Best Pizza in the Midwest with their specialty pizza, the Maui Wowie. This is not the first time their buttery crusts and signature sauce have won awards. Founders Daniele and Davide Uccello also received this year’s MLive’s Best Pizza in Grand Rapids and Best Pizza in America from the Campionato Mondiale Della Pizza in Italy. The Maui Wowie, like their other specialty pizzas and Italian inspired dishes, is made with ingredients from local Michigan venders. Yet, the pizza recipes, say the Uccello’s, “have been brought to America from past generations.” Entering the pizzeria, customers are greeted at the front counter by friendly staff. Clients can choose take out, call in for a delivery, or find a chair in their client accommodating drive in. The interior is simple, with a Uccello family picture and prized wooden pizza paddle board hanging on the wall.
The Maui Wowie, along with their signature sausage and capicola pizza, comes in personal (6 slices), medium (8 slices), or large (8 slices) sizes. From 11am to 2pm, single slices are also sold along with all day additional Italian inspired options like Sicilian boneless wings, Stromboli, and garlic bread. Signature pizzas take about 25 minutes to make, are baked on the spot, and are do not linger long hours in the warming trays often seen at other commercial pizza joints. 18 FARANDULAMI.COM | AUGUST 2017
“You’ve tried the best, now eat the rest!” are just one of Flo’s Pizzeria’s slogans that remind you of the quality and care that goes into the pizza carefully cased in its box. While some Hawaiian style pizza’s include pineapple and ham, this year’s award winning dish also boasts an after bake drizzle of pineapple sriracha sauce, sprinkled pieces of bacon, and marinated chicken. The decadent slice also has a final and unique ingredient that really makes it worth its weight. A Decorative dust of coconut flakes is the thing that makes this sweet Italian pie sing. The personal size, offering enough pizza for two, leaves you full and is a good value for the price. Nevertheless, one could also opt for something of their dessert menu like their cheese filled cannoli topped with chocolate sauce and powdered sugar, chocolate chip cookie, or cinnamon roll pizza to share. Dan and Davide Uccello humble beginnings began in 2011 with a single pizzeria. Their family owned restaurant has now expanded to three other additional locations in Michigan. They own sports bars in Belmont and Greenville, a catering business in Holland, and their original pizzeria on Plainfield Ave. in Grand Rapids. Flo’s Collection, winning top awards with pizzas like the Maui Wowie, are making waves in West Michigan’s pizza scene.
Flo’s Pizzeria www.flospizzeriaristorante.com
4494 Plainfield Ave NE, Grand Rapids, MI 49525
Flo’s Pizzeria Ristorante & Sports Bar 1259 Post Dr NE, Belmont, MI 49306 107 S Lafayette St, Greenville, MI 48838
Good Eats with Grapes
Heart-healthy foods can play a role in healthy aging. Whether you enjoy them by the handful as a refreshing snack or use them to add color, crunch and a touch of sweetness to a meal, grapes are a heart-healthy option that make eating better easy. Grapes of all colors – red, green and black – are a natural source of beneficial antioxidants and other polyphenols. At just 90 calories per serving, they also contain no fat, no cholesterol and virtually no sodium. With a juicy burst of flavor, grapes show how simple it can be to make good-for-youdishes that also taste great. Even though California grapes are a snacking staple in most kitchens, you may not realize how versatile they can be for cooking. For example, grapes add a sweet touch to a crunchy yogurt salad and complement the bold spice on a skewer of grilled shrimp. Fresh, flavorful grapes even put a tangy, fresh twist on a soothing glass of iced tea. Find more delicious recipes to make healthy eating easy at GrapesfromCalifornia.com.
Zahtar Shrimp and Grape Kabobs 2 1 1 2 1
Servings: 6
tablespoons zahtar clove garlic, minced teaspoon chopped fresh thyme tablespoons white balsamic vinegar teaspoon honey
1/8 1/8 2 36-40 deveined 1 1
teaspoon sea salt teaspoon pepper tablespoons extra-virgin olive oil large shrimp (about 2 pounds), shelled and cup whole green California grapes cup whole red California grapes
1- In medium bowl, combine zahtar, garlic, thyme, vinegar, honey, salt, pepper and olive oil. Whisk to combine. Add shrimp and toss to coat. Cover and refrigerate at least 30 minutes or up to 4 hours. 2- Thread shrimp and grapes onto skewers. Heat grill or grill pan to medium-high. Grill skewers, turning once, until shrimp are lightly charred and cooked through and grapes are caramelized but firm, about 2-3 minutes per side. 3- Nutritional information per serving: 190 calories; 20 g protein; 12 g carbohydrate; 6 g fat (28% calories from fat); 1 g saturated fat (5% calories from saturated fat); 180 mg cholesterol; 870 mg sodium; 1 g fiber.
Receta de paté de almendras cruda Ingredientes: 2 tazas de almendras crudas (remojo durante 2-4 horas y luego drenaje) brotar durante la noche si lo desea. 2 zanahorias, picado 2 tallos de apio, picado
1 limón (jugo) 1/2 Pimiento rojo, 1/2 Media cebolla Cucharada sal del mar 4 ajo dientes
En un procesador de alimentos con la cuchilla S usando, coloque todos los ingredientes en el procesador de alimentos y mezcla hasta que se mezcle bien. FARANDULAMI.COM | AUGUST201719
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BlackRock Medieval Fest
Spotlight The Olde World Village 13215 Augusta Dr Augusta, MI 49012
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Spotlight
We stepped back in time and enjoyed local and national non-stop entertainment on five stages with over 70 merchants in an artisan market full of unique and handcrafted goods for shopping pleasure. Eat, drink, and be merry as you stroll through the beautifully wooded village in Augusta, Michigan.
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Prince Royce & Luis Coronel Five Tour in Grand Rapids
Prince Royce
20 Monroe Live 11 Ottawa Ave NW, Grand Rapids, MI 49503
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Spotlight
Latin multi-platinum award-winning bachata sensation Prince Royce and Regional Mexican singer Luis Coronel performed at 20 Monroe Live, located on 11 Ottawa Ave NW in Grand Rapids, Michigan on Sunday, July 23. Luis Coronel opend the show at 7:30pm and stole the night delighting the audience and showed off his charismatic and enchanting personality. For those not up on this act, Luis Coronel is an American Regional Mexican singer. While he was a teenager he started to box. Following one particular boxing match, he decided he would sing a song. The performance had been recorded. He soon after gave up boxing and was posting numerous videos of himself singing on his social media. He reportedly garnered thousands of “likes” and “followers”. Royce put everybody to dance at 8:30pm we listen to a few songs from its latest album titled “Five.” and some of his greatest hits such as “Darte un Beso,” “Yo Te Ame” among others.