There are a growing number of restaurateurs joining the roster at the
Allen Street Farmer's Market and Allen Market Place, including two that will leave a lasting impression on the palate.
Red's Smokehouse began serving up pulled pork nachos, smoked portabella sandwiches, tasty sides and more out of the Allen Market Place incubator kitchen in June. Owners Carol Smith and Jacke Randall say the idea is to provide easy take-out for the home or for a picnic on a warm sunny day.
"This gives us a launch pad to grow from," says Randall. "We can do some catering, and it's providing us a chance to bottle our sauces, too."
Randall says she and Smith plan to smoke year-round as a pioneering anchor tenant of the indoor market at 1619 E. Kalamazoo St. More immediately, they hope to expand their hours beyond the typical market days as more food and beverage operators come on board.
"Everything is happening all at once," says Randall, remarking that she and Smith had been challenged to find a suitable spot for their unique smoker. "Now that it's coming together, it's exciting."
Tannin, a year-old Italian eatery from Okemos, also joined the farmer's market in June, bringing fresh lemonade, handmade pastas, Italian pastries, coffee and tea, and more to their booth.
Executive Chef James Sumpter says he studies what the other 20-or-so vendors bring to market and then offers unique selections from the brick-and-mortar restaurant at 5100 Marsh Road.
"We bring out about six or seven varieties of our dried pasta, as well as fresh mozzarella that we roll at the restaurant," says Sumpter. "Our cornerstone is an Italian croissant rolled up with chocolate and vanilla. People get addicted to it."
Sumpter says the cornetti exemplifies how Tannin goes the extra mile for customers. Cornetti, he says, can take about eight or nine hours to prepare and involves multiple, labor-intensive steps.
"It makes me feel good to make something so tasty that makes people so happy," says Sumpter. "I really appreciate the organization and sense of community of the market, too."
Sources: Jacke Randall, Co-owner, Red's Smokehouse
James Sumpter, Executive Chef, Tannin
Writer: Ann Kammerer, Development News Editor
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