|Chef Steven Grostick, from his Facebook page.|
Baconfest Michigan superstar and King of Butchery Chef Steven Grostick (a Brian Polcyn School of Charcuterie PhD grad who helped develop recipes for Polcyn's seminal cookbook Charcuterie: The Craft of Salting, Smoking and Curing, has cooked at the James Beard House, and was on the Cochon Heritage BBQ culinary team in 2012) has left his position as Executive Chef of Toasted Oak Grill + Market in Novi to join the team at the Produce Station in Ann Arbor. Steve is coming on board as Executive Chef, overseeing their prepared foods and events catering departments as well as developing some signature events of their own.
The Produce Station has really grown their presence over the last year, but has been focused on carrying locally-grown, locally-raised and locally-made products since they opened in 1986. (Yep ... loooooooong before the locavore movement became a thing.) With Steve on board you can expect to see more signature events, like their "The Art of Local" event held this past June and other ticketed events with Michigan wine, beer and cider producers paired with Steve's house-made charcuterie and more. (Also check out their monthly (un)Corked Wine Tastings and Free Beer Friday beer tastings.)
Steve, himself one of the most passionate and dedicated supporters of Michigan products currently working as a chef in Southeastern Michigan, will continue to be available on a freelance basis for butchery classes, cooking classes and speaking at events.
And also Baconfest, if I have my way. And I usually do.