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SALT OF
THE EARTH
Fennville's "Rustic American Eatery and Bakery."
by Jim Lytle
Roman soldiers, we are told, received an allowance of salt as part
of their pay for performing their soldering duties. Ordinary table
salt was much more valuable back in the days of the Romans, hence
the present day phrases "worth one's salt, true to one's salt" and
"salt of the earth."
According to the Oxford Dictionary of Idioms, "Salt of the Earth" is
now used to describe a person of great kindness, reliability or
honesty. Over the past two years, however, Salt of the Earth has
acquired a brand new meaning here in Fennville. It’s the name of
Fennville’s newest restaurant, or, as it bills itself – Fennville’s
Rustic American Eatery and Bakery.
Kyle Smith at the stove.
So, just what kind of experience can you expect in an American
Eatery and Bakery? For the answer to this question, I went inside
for a tour and interviewed many of the key staff members.
My first stop was the kitchen where Matt Pietsch was preparing a
side dish of potato gratin. As Executive Chef, it all starts with
Matt. A West Michigan native, Matt originally attended Michigan Tech
and studied engineering for two years. Halfway through the
engineering program Matt had what some would describe as an
epiphany. “It just came to me” said Matt “I wanted to cook.” Matt
then went to culinary school in Grand Rapids after which he worked
as a pastry chef for six years before evolving into the key position
he now holds at Salt of the Earth. Matt is credited with coming up
with the name Salt of the Earth.
Key staffers at Salt of hte Earth: L to R: Kyle Smith, Kitchen Manager; Andrew
Briggs, General Manager; Rob Nicol, Bookkeeper; Matt Pietsch, Chef;
Mark Schrock, Owner/Proprietor
I asked Mark Schrock, proprietor
and owner, who he saw as the market for the kind of food served at
Salt of the Earth. "We want to be here for everyone.” Mark
responded. “Our market is everyone. We’re a destination. Besides the
local folks, there are people who come from Muskegon, Grand Rapids,
Lansing and Chicago to have dinner here.”
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Reinforcing their appeal to a wide segment of the restaurant-going
public, their menu spans everything from a grilled cheese sandwich
to entrees centered around seafood, steak or chicken. They also
offer a variety of hand tossed wood fired pizza.
Andrew Briggs, general manager adds, "We keep prices as low as
possible while maintaining 'honest food,' which to us is food made
from scratch with fresh and local ingredients. By dining here you
are supporting both Salt of the Earth as an employer but also all of
the farmers and producers in our community. It's a wonderful
thing."
The Chef prepares a side dish.
How about the bakery part you’re asking. Salt offers six different
kinds of fresh baked bread crafted by two specialty bakers. Lisa
Permesang took me through the list: Seedy Salt, Organic 7 Grain,
House White, Country Sourdough, Ciabatta and Potaro Chive. Again,
there’s something for everyone.
During the summer you can enjoy live music every Tuesday evening
starting at 8:00 pm, dovetailing with Fennville's 'Tuesdays in the
Park' concert schedule. After Labor Day, music moves to Sunday
evenings. Many of the performing groups are nationally recognized.
My interviews with the staff left me feeling I was talking to people
who were committed and who loved their work. That’s a sure fire
formula for a delightful culinary experience for anyone who stops
by. With a total of 26 employees, Salt is the 2nd largest
employer on Main Street. (Main Street Market is 1st with
32.).
Salt is open for dinner at 5 pm seven days a week. Their website is:
www.saltoftheearthfennville.com
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