Bon fuego fare combines with fresh winter air | Food
TRAVERSE CITY – Many farms cannot operate during the winter months, but the Farm Club continues to offer community members outdoor events.
Farm Club co-owner Nic Theisen said the main reason they’re able to keep going is because they take the time to stock produce from Loma Farm, the farming side of the business.
“We preserve so much food to get through the winter,” Theisen said. “Our cool box is full of roots – frozen, dried, freshly stored. We can use these limited, special ingredients for Bon Fuego.”
Bon Fuego – a combination of “good” in Italian and “fire” in Spanish – events take place this winter on Sundays from noon.
Each week there’s a hot meal served with fresh bread from the Farm Club’s bakery, Theisen said. People can grab a bowl from the large pot boiling over a wood fire.
“It’s a different stew or soup every week,” he said. “Sometimes they are vegetarian. They are all focused on the produce we grow.”
The event started with chicken and dumplings. Theisen said they plan to make a sweet potato peanut stew, minestrone, green potato chili, and other flavors this winter. The ingredients are mostly locally sourced, or at least Michigan.
He added that whatever the weather, the stew will cook outside, but people can sit inside. The main thing is to think about food.
“It’s fun to get people outside and celebrate hot food during the cold season,” he said. “It’s inspired by the love of the land, the food and the coming together of the community.”
Farm Club co-owner Gary Jonas said they started Bon Fuego last year to continue events while indoor dining was off the table because of the COVID-19 pandemic.
“That was well received,” Jonas said. “We like to see people outside in the snow. It sets great accents. And there are still people who are uncomfortable going indoors to eat.”
He added that people could leave their homes and “enjoy the scenery.”
The Farm Club staff serve brunch on Saturdays and Sundays from 10am to 2pm. The weekend menu includes items like pancakes, a breakfast sandwich and other dishes – all prepared with Farm Club flavor.
Although these events are new this year, Jonas said they always planned to offer this type of meal.
The Sip and Ski event begins on February 6 at 12:30 p.m. Competitors start at Shady Lane Cellars in Suttons Bay and then cross country ski along the Leelanau Trail to the Farm Club.
Tickets include the Bon Fuego meal and transport back to the winery. Purchase through Grand Traverse Bike Tours.
In addition to these events, tent seating for up to 10 guests is available. Reservations include a four-course meal for $65 per person.
“It has a rustic and outdoor feel,” Theisen said.
The Farm Club is open Tuesday from 3pm to 9pm, Wednesday to Friday from 12pm to 9pm, Saturday from 10am to 9pm and Sunday from 10am to 8pm.