Success Story: Brewpub Finds Classic Pairing with Duck, Nachos

Brewery Vivant focuses on local while mixing in a touch of French-Belgian country cuisine.
Chef Chris VanderMeer sits at a table with a plate of Duck Confit Nachos
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In the early days of Brewery Vivant, the brewpub was preparing for a party and needed a memorable munchie. Since the Grand Rapids, Michigan brewpub specialized in craft beers inspired by the French-speaking Belgian countryside, the chef created a menu item to match. The establishment’s now-famous Duck Confit Nachos took flight.

Although listed on the menu as an appetizer, Duck Confit Nachos is a giant plate of food: a heaping pile of nacho chips, duck cracklins, Brie cream sauce, tomato concasse, caramelized onions and lemon zest.  

ā€œThey tried it out, and it ran as a special the entire weekend,ā€ says Chris VanderMeer, Brewery Vivant’s Executive Chef. ā€œIt was so popular that the owners said, ā€˜You need to keep that on the menu,’ and it’s been there ever since.ā€

The Duck Confit Nachos are so original and inspired that Thrillist counts them among ā€œThe 21 Best Nachos in America.ā€ The list is filled with variations on traditional nacho ingredients (jalapenos, smoky meats, refried beans, etc.), so Vivant’s original French-Mex twist stands out.

A perfect culinary fit

Although VanderMeer can’t take credit for creating the dish, he recognizes how well it fits with brewpub’s signature Farmhand draft beer. It’s a combo right at home in a dining area with exposed timber beams and solid wood pub tables in what was once a funeral chapel (Vivant’s website lists its hours under ā€œVisitation.ā€).

He joined Vivant eight years ago, just a few months after the restaurant’s debut, and credits Gordon Food Service for reliably supplying ingredients for the nachos and beyond. ā€œWe get the duck from you, the cream, the Brie… a lot of fresh, local, quality ingredients,ā€ VanderMeer says. ā€œI feel blessed to have a great working relationship with Gordon Food Service—I know you’re always going to be out there trying to find me something to get me where I need to be.ā€

He points to a noticeable increase in effort when it comes to sourcing local products, a key part of Vivant’s sustainability mission. This includes goals of 75 percent of spending within Michigan and sourcing half of its food products within Michigan.

Familiar foods, with a twist

ā€œWe try to push the envelope with familiar foods that have a little twist,ā€ he says. ā€œWe do a seasonal sausage, and right now we’re featuring a bison sausage. We’ve also featured elk and venison on our charcuterie board.ā€ 

He praises Vivant’s owner Jason and Kris Spaulding, for giving him the freedom to experiment and watch for food trends.

Recipe development doesn’t come from one mind. ā€œI encourage every cook I bring in here, ā€˜I don’t know everything; if I did, this wouldn’t be fun anymore,’ so we’re always learning from each other,ā€ VanderMeer says, noting that it’s good to know Gordon Food Service understands their mindset and what they’re trying to do.

Restaurant Snapshot

Operation: Brewery Vivant
Location: 925 Cherry Street, Grand Rapids, MI.
Classification: Brewpub
Number of seats: 200
Dayparts served: dinner and evenings M-F; Saturday and Sundays lunch and dinner
Check average: $35
Signature dishes: Duck Confit Nachos, seasonal foods
Owners/Chef: Jason and Kris Spaulding, owners/Chris VanderMeer, executive chef
Total staff: 60 (18 in kitchen)
Guiding philosophy: ā€œWe’re always considering the impact of our decisions on the environment and the people it may affect.ā€

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