{"id":4963,"date":"2019-03-28T18:10:00","date_gmt":"2019-03-28T23:10:00","guid":{"rendered":"https:\/\/live-gordon-food-service.pantheonsite.io\/success-story-brewpub-finds-classic-pairing-duck-nachos\/"},"modified":"2023-02-01T14:14:56","modified_gmt":"2023-02-01T20:14:56","slug":"success-story-brewpub-finds-classic-pairing-duck-nachos","status":"publish","type":"post","link":"https:\/\/gfs.com\/es-us\/ideas\/success-story-brewpub-finds-classic-pairing-duck-nachos\/","title":{"rendered":"Success Story: Brewpub Finds Classic Pairing with Duck, Nachos"},"content":{"rendered":"

In the early days of Brewery Vivant<\/a>, 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\u2019s now-famous Duck Confit Nachos took flight.<\/p>\n

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.  <\/p>\n

\u201cThey tried it out, and it ran as a special the entire weekend,\u201d says Chris VanderMeer, Brewery Vivant\u2019s Executive Chef. \u201cIt was so popular that the owners said, \u2018You need to keep that on the menu,\u2019 and it\u2019s been there ever since.\u201d<\/p>\n

The Duck Confit Nachos are so original and inspired that Thrillist counts them among \u201cThe 21 Best Nachos in America<\/a>.\u201d The list is filled with variations on traditional nacho ingredients (jalapenos, smoky meats, refried beans, etc.), so Vivant\u2019s original French-Mex twist stands out.<\/p>\n

A perfect culinary fit<\/h3>\n

Although VanderMeer can\u2019t take credit for creating the dish, he recognizes how well it fits with brewpub\u2019s signature Farmhand draft beer. It\u2019s 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\u2019s website lists its hours under \u201cVisitation.\u201d).<\/p>\n

He joined Vivant eight years ago, just a few months after the restaurant\u2019s debut, and credits Gordon Food Service for reliably supplying ingredients<\/a> for the nachos and beyond. \u201cWe get the duck from you, the cream, the Brie\u2026 a lot of fresh, local, quality ingredients,\u201d VanderMeer says. \u201cI feel blessed to have a great working relationship with Gordon Food Service\u2014I know you\u2019re always going to be out there trying to find me something to get me where I need to be.\u201d<\/p>\n

He points to a noticeable increase in effort when it comes to sourcing local products<\/a>, a key part of Vivant\u2019s sustainability mission. This includes goals of 75 percent of spending within Michigan and sourcing half of its food products within Michigan.<\/p>\n

Familiar foods, with a twist<\/h3>\n

\u201cWe try to push the envelope with familiar foods that have a little twist,\u201d he says. \u201cWe do a seasonal sausage, and right now we\u2019re featuring a bison sausage. We\u2019ve also featured elk and venison on our charcuterie board.\u201d <\/p>\n

He praises Vivant\u2019s owner Jason and Kris Spaulding, for giving him the freedom to experiment and watch for food trends.<\/p>\n

Recipe development doesn\u2019t come from one mind. \u201cI encourage every cook I bring in here, \u2018I don\u2019t know everything; if I did, this wouldn\u2019t be fun anymore,\u2019 so we\u2019re always learning from each other,\u201d VanderMeer says, noting that it\u2019s good to know Gordon Food Service understands their mindset and what they\u2019re trying to do.<\/p>\n

Restaurant Snapshot<\/h3>\n

Operation:<\/strong> Brewery Vivant
Ubicaci\u00f3n:<\/strong> 925 Cherry Street, Grand Rapids, MI.
Classification:<\/strong> Brewpub
Number of seats: <\/strong>200
Dayparts served:<\/strong> dinner and evenings M-F; Saturday and Sundays lunch and dinner
Check average:<\/strong> $35
Signature dishes:<\/strong> Duck Confit Nachos, seasonal foods
Owners\/Chef: <\/strong>Jason and Kris Spaulding, owners\/Chris VanderMeer, executive chef
Total staff:<\/strong> 60 (18 in kitchen)
Guiding philosophy:<\/strong> \u201cWe\u2019re always considering the impact of our decisions on the environment and the people it may affect.\u201d<\/p>","protected":false},"excerpt":{"rendered":"

Brewery Vivant focuses on local while mixing in a touch of French-Belgian country cuisine.<\/p>","protected":false},"author":19,"featured_media":4964,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[68],"tags":[],"class_list":["post-4963","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-culinary-ideas"],"acf":[],"yoast_head":"\nSuccess Story: Brewpub Finds Classic Pairing with Duck, Nachos<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gfs.com\/es-us\/ideas\/success-story-brewpub-finds-classic-pairing-duck-nachos\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Success Story: Brewpub Finds Classic Pairing with Duck, 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