Trillium Haven Farm unveils plans for restaurant in Eastown

Husband and wife team Michael VanderBrug and Anja Mast are well known in Grand Rapids: they have had a booth at the Fulton Street Farmer’s Market for the past eleven years while operating a CSA (Community Supported Agriculture) program with hundreds of members picking up weekly shares of produce at the farm and at the Farmer’s Market. This year, though, the CSA program is on hold so they can focus their attention on the restaurant.

“This is a way to make our table that much bigger,” said Mast.

The menu, created by Chef Joel Wabeke (who spent five years at six.one.six), will feature what’s in season with primarily produce grown at Trillium Haven Farm, even in winter. “I don’t think the rutabaga has been fully explored,” said Mast. There will be gluten-free, vegetarian, and vegan options year round, but meat lovers need not worry.

“We will highlight the beauty and flavor of all our favorite vegetables, and offer vegetable focused dishes, but we won’t forget to add dishes highlighting some of the best local meats being grown using ethical and sustainable practices,” said Mast.

Trillium Haven Restaurant is offering a unique membership opportunity inspired by their CSA program—the opportunity for people to buy a CSA-type of share in the restaurant. Thirty Trillium Haven Farm memberships will be available for $1,000, which will entitle the member to five months of weekly vegetable boxes from the farm and $500 in gift certificates to the restaurant. Alternatively, there are 20 Restaurant memberships available for $1,200 which will entitle the member to $1,200 in restaurant credit and access to special events.

Other special events will be open to the public and will include cooking classes, farm dinners, wine dinners, farm dinners and monthly seasonal celebrations.

“There will be no strawberries from California,” said Mast. “When asparagus comes into season, we will feature asparagus. Everything will be simple, clean and authentic; reminding people of the timeless quality of the seasons, but also looking forward to a healthier, greener future—what life could be as opposed to what is.”