Salt of the Earth

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Salt of the Earth
269.561.SALT (7258)
114 East Main Street, Fennville, MI, 49408, United States

Upcoming Events At This Venue

January 11, 2012

Double tasting event with Fenn Valley Winery and Brewery Vivant and five courses.

Winemaker: Doug Welsch | Brewer:  Jason Spaulding | Guest Chef: Drew Turnipseed, Brewery Vivant

The five-course menu includes: Course 1 – Salt / Vivant Cured Meats (pork – venison – lamb – beer wort); Course 2 – Soup & Salad (peach – turnip – rye – poppyseed); Course 3 – Swedish Chef (char – potato – beef – parsnip – smoke); Course 4 – Duck, Duck, Goose(confit – roast – poach – squash); and Course 5 – Doughnuts! (sour cream – yeast leavened – cake).  Cost is $65 plus tax & gratuity.  Reservations are required, call 269-561-SALT (7258).

Date: January 11, 2012 7:00 pm
Cost: $65

February 8, 2012

Join us for an evening of Michigan bubbles, ‘rustic canapes’ and friendly conversation….as Salt of the Earth presents L. Mawby/ M.Lawrence Michigan Sparkling Wines with Rustic Bubbles – v2, with featured guest, winemaker Mike Laing.

We had such a good time with this party last year we had to do it again. We turned Chef’s Matt Pietsch and Jesse Hahn (Trailer Park’d and Fork in the Road, Lansing) loose, and they came back with a wild shopping bag of ingredients to play with.

The Menu:

 First Course

Lump Crab – Bleu Cheese – Honey – 3 month ham

Tasso Ham-Pickled Banana-Avocado-Mac-Micro Radish

Pairing: Talismon

 Second Course

Pork Belly – Scallop – Lime – Pasilla – Coriander

Smoked Trout-Granola-Yogurt-Roe

Pairing: Green

Third Course

Venison – Buffalo Ricotta – Rutabaga – Agro dolce

Duck Fat Fry - Soft Boiled Duck Egg-Duck Pastrami-Love

Pairing: Wet

Fourth Course

Orange – Olive Oil – Tapioca – Vanilla

Tuna-Turnip-Chile Thread-Apple

Pairing: Consort

Fifth Course

Cocoa – Beet – Hazelnut – Sweet Cream

Parsnip “Flan”-Beet Sorbet-Camembert

Pairing: GR

Cost is $45 plus tax & gratuity.

eservations are required, call 269-561-SALT (7258).


L. Mawby / M Lawrence Producing estate grown and bottled Leelanau Peninsula wines since their first crush in the fall of 1978. Now they make entirely methode champenoise and cuve close method sparkling wines. Many wines are from their estate vineyards; however, they are producing wines from grapes purchased from other vineyards. Mawby’s current annual production is less than 8000 cases: this modest volume allows them the pleasure of winemaking in the style they enjoy - small lots made with minimal handling. All of the L. Mawby sparkling wines are made using the methode champenoise, and are aged in the bottle before disgorging, with many cuvees being given 3 or more years of tirage aging. The M. Lawrence sparkling wines are produced in the cuve close method, are given less aging, and are less costly than the method champenoise sparkling wines. Our goal has always been to produce the finest wines possible. We strive to make wines that express the unique soil and climate in which they grow, the personal attention they are given in vineyard and wine cellar, and the winegrower’s esthetic. Our wines are living things, raised with care, giving voice to our joie de vivre.

Jesse Hahn – Trailer Park’d & Fork in the Road SotE’s former sous chef Jesse Hahn returns for this bubbly evening of food, fun and friendships. Jess is the owner of two Lansing area eateries: Trailer Park’d “Slow” Fast Food – is a mobile food truck (trailer) that focuses on farm fresh food gathered from Michigan’s diverse agricultural scene and operating through Old Town during the warm weather season…and the new Fork in the Road, a local artisan diner – a westside neighborhood restaurant focused on utilizing locally sourced ingredients, prepared simply, with passion and |

 Salt of the Earth is a rustic American eatery and bakery, tucked away in a historic building in quaint downtown Fennville – in the heart of the Southwest Michigan’s thriving agricultural region. Under the direction of Chef Matthew Pietsch (protégé of ‘Iron Chef’ Michael Symon), this full service restaurant offers a seasonal menu of made-from-scratch entrees, shared plates, wood-fired oven pizzas, pastas, sandwiches and creative desserts – using fresh ingredients, often sourced locally. Artisan bread is baked in house, served with dinner and available to take home.  You’ll also find a bar stocked with an impressive selection of Michigan wines, craft beers, and spirit, alongside other domestic and international selections. Salt of the Earth is also a popular venue for local and regional musical artists, with live house concerts held weekly.  Winter Hours: Dinner served Wednesday, Thursday, and Sunday 5-9pm, Friday & Saturday 5-10pm.  Fresh baked artisan bread is available at the restaurant during dining hours and at select local retail outlets.

Date: February 8, 2012 7:00 pm
Cost: $45

March 14, 2012

Featuring Craft Beers from Jolly Pumpkin Artisan Ales & North Peak Brewing Company

with Guest Chef Paul Olson – Mission Table, Traverse City

The “Earth Mission” menu includes:

First Course

Pretzel - Mustard - Watercress - Honey - Sea Salt paired with North Peak Vicious

Second Course

Roasted Prawn - Fresh Sausage - Fresh Yeast Dough - Haloumi paired with Jolly Pumpkin Oro de Calabaza

Third Course

Aged House Made Smoked Ham - Gruyere - Dijon - Poppy Seed paired with North Peak Siren Amber Ale

Fourth Course

Raviola - Local Cheese - Egg Yolk - Pancetta paired with Jolly Pumpkin Fuego

Fifth Course

Leg of Lamb - Anton Mills Polenta - Stewed Fruit paired with Jolly Pumpkin La Roja

Sixth Course

Cherry - Batter - Milk Chocolate - Dark Chocolate - Black Pepper paired with North Peak Darkangel

This six-course dinner will be held on Wednesday, March 14 at 7pm. The cost is $50 per person, plus tax & gratuity. Space is limited and reservations are required by calling 269-561-SALT (7258). 

Date: March 14, 2012 7:00 pm
Cost: $50 (plus tax & gratuity)

April 18, 2012

Seven Old Mission wineries, seven courses!

Details TBA. Visit for more information.

Date: April 18, 2012 7:00 pm
Cost: TBA

May 16, 2012

Details TBA. Visit for more information.

Date: May 16, 2012 7:00 pm
Cost: TBA

June 20, 2012

Details TBA. Visit for more information.

Date: June 20, 2012 7:00 pm
Cost: TBA

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