MEET THE CHEFS

Magdiale Wolmark

Magdiale Wolmark, the visionary behind Harvest Kitchen, is a 2 time James Beard Award semi finalist and is considered a pioneer in the Midwest locavore movement. Since 2000 his restaurants and food service businesses have operated with uncompromising and rigorous sourcing standards, focusing on supporting local farms. As an aspiring competitive athlete Magdiale developed insight into the effects of diet on physical and mental performance. A Silver Medalist in Tai Chi in the Beijing World Martial Arts Olympics, he has woven his love of good food and social gathering with his sensitivity to healthy cooking.

A trained horticulturalist with certification in biodynamic gardening, Magdiale maintained an on site kitchen garden at his acclaimed restaurants.

He believes
1. That good ingredients come from good local farms.
2. That good healthy food can only be made with good ingredients. 

3. That ultimately a healthy community is reliant on the health and well being of each individual.

Magdiale has compiled significant experience with food allergies, and vegetarian, vegan, and gluten free diets. His style is vegetable focused, showcasing the delicious and nutritious qualities of plants, and adding grass fed locally sourced meats, grains, dairy and eggs to dishes as a wonderful compliment.

Emily Green

Emily Green is the Kitchen Manager at Harvest Kitchen. Emily grew up on the outskirts of of South Lyon, where her rustic roots sparked her love of local food. As a child growing up in Michigan she enjoyed morel picking in the spring, cooking lunches for her neighborhood friends’ and flying around on the back of a four wheeler.. Emily graduated with a degree in Culinary Arts from the prestigious School Craft Cooking School and has since honed her skills at Fleming's Steak House and Wine Bar and the Detroit Athletic Club. She has an artistic eye for presentation delicate hand at baking, and relishes the opportunity to contrast bold flavors. She is committed to establishing and maintaining long lasting relationships within the local food community by supporting local farms and artisan producers through seasonal inspired cooking.

Tantré Farm

Tantré Farm has been an organic farm since 1993, located about 20 miles west of Ann Arbor, Michigan. Richard and Deb, along with their daughter, Ariana, live on-site year round. Seasonal workers or interns join them for various parts of the year, living and working together. Their farmland has grown to about 115 acres of wetland, woods, and sandy-loam fields.
Tantré's fruit crops include strawberries, raspberries, blackberries, pears, and melons. They grow about 80 to 100 varieties of vegetables and a small variety of herbs and flowers. In addition to that, they have a dog, some cats, a small flock of chickens, a few pigs, and a small herd of dairy cows.

They sell produce through CSA shares, at various local stores, restaurants, and also at the Ann Arbor and Chelsea Farmers Markets.