Media Mentions

MLive-Dining Out restaurant review: Food Dance

Tue, 14 Feb 2012 18:22:00 GMT

http://www.mlive.com/entertainment/grand-rapids/index.ssf/2012/02/dining_out_restaurant_review_f.html

Published: Monday, February 06, 2012, 10:00 AM
By George Aquino

My closest friends know that I can’t stand being in a car for any period longer than 30 minutes. For example, colleagues driving with me on the two-and-a-half hour drive from downtown Grand Rapids to Chicago are forewarned that there are scheduled stops on the way. On one trip, my first stop was the D&W grocery store in Hudsonville (a mere 10 minutes from Grand Rapids) for a cup of Starbucks. We stopped two more times before reaching Chicago five hours later.

Needless to say, I would never drive an hour south to Kalamazoo for a meal unless the restaurant was worthy of a foodie excursion. Food Dance ‘s inclusion in my Press article last month highlighting my 12 restaurants for 2012 was no fluke. I’ve been to Food Dance for lunch but this was my dinner debut. I invited my very good friend Don MacKenzie to join me on this jaunt. Besides being a wonderful dinner companion, Don was kind enough to drive us to Kalamazoo.

Food Dance was absolutely buzzing when we arrived for our 7:45 p.m. dinner reservation. Don and I wandered around the charming deli and specialty food store filled with locally sourced items. Besides the “Buckeye State” ice cream, most food items on the shelves are from Michigan. One can sense that every item in the store was hand selected and given a personal stamp of approval by the proprietor.

Our name was called out loudly by the hostess like an administered roll call in school – Aquino party for two! Aquino party for two! (Anyone? Anyone?). I would highly suggest a better way of calling restaurant guests. No need to invest in expensive technology. Perhaps just making an effort to note the guest’s attire on the sheet and approaching each guest personally would have been a more pleasant way of doing this – note the Asian guy with camera and tall white guy.

The hostess/manager, though efficient and helpful while assisting the staff with moving seats and busing tables, appeared unnecessarily hurried. The gum chewing also was a bit much given the setting. Putting aside our initial observations, Food Dance, on this Saturday evening in January, had the energy of a popular New York City eatery. Every seat was taken and the sound of convivial chatter was a welcome surprise. The lofty atmosphere, the warm wood tones and the genuine energy in the room reminded me so much of Bistro Bella Vita in Grand Rapids.

We were seated in a comfortable booth overlooking the main dining room. Our server, Carrie, presented us with the menu selections for the evening. Unbeknownst to Don and me, it was actually Restaurant Week in Kalamazoo. This explained the crowded dining room and the lively discussions that permeated throughout the restaurant.

It didn’t take us long to decide that the Artisan Cheese & Cured Meat Selection was a perfect way to start our evening. First of all, I have never had an encounter with a meat and cheese board I didn’t like. We opted for two meats, La Quercia Prosciutto ($8) and the House Coppa ($4), and three cheeses, the gouda-style Ursinus ($4), the velvety Manchester ($4) and the creamy blue veined Gorgonzola Dulce ($4), to prep us for the upcoming feast. We couldn’t have asked for a better starter though it’s important to note that the La Quercia prosciutto from Iowa is a true standout selection.

The chorizo Stuffed Squid ($13) came next on a dish with roasted pepper conserva and chimichurri vinaigrette. I bit into the squid and made immediate eye contact with Don to confirm that we were in agreement that this dish was incredible. The roasted pepper conserva is essentially a high-end tomato paste with a much richer flavor and more complex subtleties to appease all foodies. The combination of the spiced chorizo, perfectly cooked squid and the conserva made for a decadent dish. However, we both found the chimichurri unnecessary, not to mention, lacking in spices and garlic essence.

We ordered the Braised Oxtail Gnocchi ($11) for our second starter. I am not a big fan of gnocchi for I find it usually too doughy. However, I love oxtail, and on this evening, my fondness for oxtail prevailed. And let me tell you something, this dish is one of the most decadent dishes I have had. Don seconded my approval. The gnocchi was subtle and alluring like a glass of champagne while the oxtail was both elegant and robust like a Burgundy Premiere Cru.

Carrie convinced me to order the house specialty, Young Earth Farm’s Grilled Pork Chop ($21). Food Dance’s culinary team butchers locally grown pigs, and just like any good farm-to-table restaurant, the kitchen utilizes every part of the pig in their menu offerings. As expected, the grilled pork chops were firm on the outside but very moist in the inside. The accompanying eggplant caponata and buttercup squash puree were both lush and satisfying on a cold winter night.

Don loves fried chicken and the Buttermilk Fried Cornish Hen ($25) with buttermilk biscuits, gravy and stewed smoky greens on the Restaurant Week Menu was definitely calling his name. We were mindful of the “no substitutions” on the special menu; however, we inquired if Don could be served the Restaurant Week Cornish hen in lieu of the regular menu’s version that was priced the same. We were not asking for a reduction on the price, but merely for the kitchen to skip the first two courses on the three-course restaurant week menu because we knew we couldn’t finish another two dishes. Unfortunately, Carrie informed us the chef wouldn’t allow that and we had to order the other courses.

We were determined to ignore such an illogical response given that the entire meal had been memorable so far. We pressed on and told Carrie to go ahead and place the entire Restaurant Week order but instructed her to box the first two courses. Thankfully, the fried Cornish Hen was perfectly crisp and succulent on the inside. The biscuits and gravy were as comforting as grandma’s cooking.

We ordered a side order of the Classic Mac & Cheese ($6) with Rustichella d’ Abruzzo rigatoni and Grafton aged cheddar. Once again, the kitchen didn’t disappoint. I have to admit that I like a little Kraft M&C, but there’s nothing better than Mac and Cheese from scratch.

Don and I saved just enough room for a scoop of Salty Caramel ice cream ($7) from Jeni’s in Columbus, Ohio. It wasn’t the flavor of the day, but Carrie was kind enough to grab a pint from the retail store to help us finish our dining experience on a very positive note. Sure enough, the ice cream was tasty with a salty and sweet combination that was certain to linger in our memories. She threw in an extra house made brownie to further enhance our last impression of Food Dance. Bravo!

Food Dance is a Kalamazoo dining experience worthy of an hour drive. Its food execution is near flawless despite some minor quirks in service delivery. Don sent me a text that wonderfully summarizes our Food Dance dinner:

The oxtail alone is worth the trip. I would argue that the oxtail could convert even a stoic vegetarian. Food Dance has truly mastered the art of balancing flavors to create a complete dining experience. Every bite was a stand-alone amuse bouche.

Amen to that

"Julie Stanley Keeps it Fresh" an Encore profile

Fri, 10 Feb 2012 23:03:00 GMT

Photo: Erik Holladay

Fox 17 Visits with Robb for Restaurant Week

Thu, 26 Jan 2012 20:31:00 GMT

Check out this link to the video for Winter 2012 Restaurant Week in Downtown Kalamazoo (1/20-1/29).

www.fox17online.com/videogallery/67566757/News/restaurant-week-#4---1.23.12#pl-62882988

Food Dance is featuring a 3-course Menu for $25/ per person. Plus special Michigan Beer flights and Wine flights specially paired with the Restaurant Week menu.

FFM Press Release: Julie Stanley, Food Dance Owner, “Locavore of the Year”

Thu, 10 Nov 2011 16:58:00 GMT

Kalamazoo restaurateur Julie Stanley to receive “Locavore of the Year” Award

Date: November 9 2011
For release: Immediate
For more information or digital photos, please contact:
Paul A. Stermer, Executive Director, Fair Food Matters
(269) 492-1270, paul@fairfoodmatters.org

Fair Food Matters will name Julie Stanley, owner of Food Dance, the winner of its “Locavore of the Year” Award as part of the Fair Food Food Fair, taking place Saturday, November 19 from 6-9 p.m. at the Kalamazoo Institute of Arts.

The award recognizes the individual or organization whose efforts in the past year best exemplify support for local food in Southwest Michigan.

Stanley has been in the food industry for more than 30 years, and has owned three restaurants during that time, including Food Dance (401 E. Michigan Ave., Kalamazoo), which opened in 1994. Although she trained formally with a French chef in Wisconsin, she is primarily self-taught as a chef, and is a member of the Chef’s Collaborative, American Cheese Society and the Slow Food Movement.

Long before the resurgence of the “eat local” movement – even before the term “locavore” had been coined – Food Dance distinguished itself as a pioneer in using whole ingredients from local growers and producers. While Stanley admits that finding and using fresh, local fruits, vegetables, meats, eggs, dairy and other products is “a bit of an obsession” with her and the Food Dance staff, customers can taste the difference. Food Dance is one of the community’s most consistently popular restaurants, and recently won numerous awards in the Kalamazoo Gazette Reader’s Choice poll, including “Best American Restaurant,” “Best Vegetarian Fare” and “Best Desserts.”

The 2nd Annual Fair Food Food Fair features 13 local chefs competing against one another for the Golden Ladle Award, as chosen by those who attend. The event also includes Michigan-made beer, wine, coffee and cider, plus live music by Micaela Kingslight and Fly Paper, and the debut performance of the Zoo Kats.

Tickets are $40 in advance and $45 at the door, and are available online (www.fairfoodmatters.org) or by visiting Fair Food Matters (323 N. Burdick St., Kalamazoo) during business hours. Proceeds benefit Fair Food Matters.

This event is sponsored by Bronson Hospital, Discover Kalamazoo, Horizen Hydroponics, Imperial Beverage and the Kalamazoo Nature Center/DeLano Farms.

Fair Food Matters works to improve the physical, economic and social health of the communities it serves through local food.

March of Dimes: Signature Chefs Auction

Wed, 05 Oct 2011 15:40:00 GMT

The Signature Chefs Auction has been an integral part of the Kalamazoo social scene for fourteen years. The event pays tribute to the culinary diversity of the area. A ninety-minute sampling period allows the perfect blend of social interaction, delicious cuisine and elegant surroundings. The heart of the evening is the auctions. Through silent and live offerings, our community members step up to offer services, events and special items.

Enjoy samplings from the ecletic talents of Kalamazoo Chefs, along with fine local wines while you peruse generous silent auction packages. Then wrap the evening up by bidding on extravagent dining experiences offered by our local chefs. This will be a sophisticated evening you won't soon forget.

Limited Availability. Please call (269) 343-5586 for reservations.

Date:	Wednesday October 24, 2007
Location:	Radisson Plaza and Suites 100 W. Michigan Ave. Kalamazoo, MI 49007
	Phone: (269) 343-5586

Schedule:

5:30 p.m. Cocktails at Auction Preview

Tickets &
Sponsorship:

Ticket prices are $75 individual ($50 is deductible as a charitable contribution). $1,000 Corporate Table, $2,500 Bronze (inc. 1 table), $5,000 Silver (inc. 2 tables), $10,000 Gold (inc. 2 tables)

Sponsorship opportunities are available. Contact Julie at (269) 343-5586 for more information.

Food Dance's five-course Harvest Benefit Dinner to combine locally farmed food, New Holland beer and live music

Wed, 21 Sep 2011 20:53:00 GMT

http://www.mlive.com/entertainment/kalamazoo/index.ssf/2011/08/food_dances_five-course_harves.html

Published: Thursday, August 25, 2011, 1:00 PM

By John Liberty | Kalamazoo Gazette

KALAMAZOO — Celebrate the best of Michigan — from farming to beer to food — at the fifth annual Harvest Benefit Dinner at Kalamazoo's Food Dance.

The family-style, five course dinner has raised more than $18,000 in the previous four years. This year's event will send 75 percent of the ticket price to Fair Food Matters' Growing Matter Garden and Future Chefs programs, the restaurant said in a press release.

The dinner will be at 6 p.m. Aug. 28 at Food Dance, 401 E. Michigan Ave. Tickets are $60.

Food Dance has partnered with Holland's New Holland Brewing Co., which will be pairing beer with each course of the meal, and Michigan Public Radio, which will be represented by host Jennifer White.

Six area chefs — Robb Hammond and Devon and Rebecca, of Food Dance; John Korycki, of Zazios; Matt Millar, of The Reserve, of Grand Rapids; and Nate Lee, of Webster's Prime — will prepare the meal.

Michigan folk singer Rachael Davis will also perform.

Organizers said there will also be a mini farmers market in the restaurant.

Fifth annual Harvest Benefit Dinner is unofficial start to fall dining scene in Kalamazoo

Wed, 21 Sep 2011 20:52:00 GMT

http://www.mlive.com/news/kalamazoo/index.ssf/2011/08/fifth_annual_harvest_benefit_d.html

Published: Tuesday, August 23, 2011, 10:00 PM

By William R. Wood | Kalamazoo Gazette

KALAMAZOO — How would you make a tomato parfait?

Food Dance Executive Chef Robb Hammond’s approach was to start with a layer of basil pudding in a martini glass then add a layer of sliced heirloom tomatoes, a layer of brandy wine pana cotta, a layer of heirloom tomatoes with basil chutney then a layer of heirloom tomato mousse. That yields lots of texture contrasts, lots of complexity, lots of flavor.

To make tomato mousse involves stepping into chef territory (unless you know how to correctly render tomato water with cheesecloth and reduce that to a syrup to incorporate the flavor into a mousse).

Don’t try this at home.

Do try a taste at the fifth annual Harvest Benefit Dinner at 6 p.m. Sunday at Food Dance, 401 E. Michigan Ave., the unofficial start of fall for the Kalamazoo dining scene.

Hammond naturally created a dish for the dinner that used tomatoes because, “the tomatoes are brilliant this year,” he said. “The hot weather has made them sweet, intensified their sugars. It was the best year for tomatoes you’ll ever get.”

At the dinner, Hammond will be joined by chefs John Korycki of Zazios, Matt Millar of The Reserve in Grand Rapids and Nate Lee of Webster’s Prime.

Additionally, 15 Food Dance employees will put together small appetizers for a large appetizer buffet.

“It has been a way to get them interested and involved,” Hammond said of the employees. “No one in our kitchen is just working their way through college.

“They all want to be chefs some day, and they need to work on their own voice with food.”

The $60 admission price will also offer a five-course meal that includes a whole goat prepared in a Sicilian way, a pig roasted on a stick, eight food and beer pairings from New Holland Brewing and live music.

Proceeds will go to Fair Food Matters. The benefit has raised about $18,000 in the past four years, Hammond said.

“Fair Food Matters does so many charitable things with children and food — just like us — from teaching youths how to grow food to teaching them how to cook it,” Hammond said.

Meet the Chef Series at The Portage District Library

Fri, 14 Jan 2011 18:17:00 GMT

Food Dance, Winner of 7 Open Table "Diner's Choice Awards"

Wed, 05 Jan 2011 14:16:00 GMT

We are proud to announce the online dinner reservation site Open Table, has graciously awarded us with 7 "Diner's Choice Awards" for Michigan including; Best American Restaurant, Best Ambiance, Best Food, Best Overall Restaurant, Best Service, Fit for Foodies, Good for Groups.

Thank you to everyone who made this possible.
-FD

Eat Food Kalamazoo Review

Wed, 05 Jan 2011 14:22:00 GMT

See what Michael Clifford at Eat Food Kalamazoo said about Food Dance in his most recent restaurant review...

Duncan Yo-Yo Crew Visits Food Dance

Wed, 05 Jan 2011 14:22:00 GMT

Teamwork Makes the Dream Work

Who needs days off!? Duncan Crew will show up and demo anywhere the love flows regardless if it is planned or not. Mondays on this tour are typically designed to be travel days. We have been taking the time to leisurely get to our next big city and check into a hotel but, today we decided that rest is for the less awesome.

We got a chance to be a part of a seminar at Kalamazoo College on the subject of “The Psychology of Creativity”. If you know a little about the crew we have on this tour, you know that this crew is the perfect discussion subjects for that course. We were invited by Professor Siu-Lan Tan and it was a sheer pleasure. It is a hip and different experience to discuss what it is that we do on a high academic level in a panel discussion format. The students were charming and engaging and they were the types to take full advantage of the chance to engage us in conversation and learn from it.

As it turns out, Kalamazoo College is the oldest educational institution in Michigan, being established in 1833. Thus, this detour was the perfect place to visit on the Heritage Tour. A huge thanks goes out to the class and college for having us in their midst to speak with and learn from them. It was a fantastic experience for sure.

Of course, since we were back in the Kalamazoo area for part of the day, we couldn’t pass up a chance to spend some quality time with Uncle Danny and we had the best meal we have yet seen on this tour. If you are in the area, check out Food Dance. The name alone screams “Holy Cow This Is Awesome!”

Edison students grow fresh produce for Food Dance - Kalamazoo Gazette

Wed, 05 Jan 2011 14:24:00 GMT

Edison project's student-run greenhouse grows fresh produce for local restaurant

Edison Environmental Science Academy students are turning fresh produce into profits after forging a business partnership with Kalamazoo’s Food Dance Cafe.

Since December, Edison’s garden club has supplied the local restaurant with fresh arugula, parsley, dill and basil, all planted and tended by students through the magnet school’s environmental economics curriculum, said Matthew Johnson, Edison teacher and garden club advisor.

Food Dance Cafe owner Julie Stanley — herself a former elementary school teacher — said the students’ business venture not only offers products at competitive prices but supports the restaurant’s longstanding mission to work with local providers. Read full story

Food Dance on Wood TV's "8 WEST" - Part 1

Fri, 27 Aug 2010 16:59:00 GMT

Click image to watch the first segment of the show.

Food Dance on Wood TV's "8 West" - Part 2

Fri, 27 Aug 2010 17:00:00 GMT

Click image to view the second segment of the show.