The closure of TMIP and what’s next…

puffball and wild ginger

WHAAAA HAAPPENED??!?!?

There has been a lot of assumption on what went down last Thursday at 8734 W 400 N Michigan City, Indiana, and I’m writing this to clear up that fog of hearsay. Below are the facts and nothing more:

A meeting was had with the Building Department. We explained that we knew certain things were not up to code and that we would have to fold at that point if we did not get a go ahead to be able to do dinners on a donation only basis. In return, they gave us a list of MUST-DOS, such as; building appropriate steps, mounting handlebars at each entryway, making sure a sink was installed and working properly, etc… and we completed those tasks and opened as told we were able to do so.

When the Health Department caught wind of this, it was nothing more than a “she doesnt have the right to give the go ahead to food operations, and we dont have the right to give the go ahead to building operations.” So they came and did not inspect, but just served cease and desists. Apparently pop ups are completely illegal in Indiana and our  orders stated we couldnt even give a way the food for free.

WHAT THE HEALTH DEPARTMENT FOUND OUT UPON ARRIVAL.


That most of what they assumed by reading other peoples posts about us were untrue. They came with Animal Control because they thought we were killing the animals that we were selling to people, when in fact, they were going to a proper slaughterhouse, and that the only animals we killed, we consumed. They also found out that we did in fact have a legal business license, agricultural licensing, and certificates to sell goods at markets and in our own retail space.

 

THE BOTTOM LINE.

 

Upon having a few people come out to look into investment opportunities, we realized that the place is, in fact, impossible to make compliant with both the standards of the Federal ADA and the local building and health departments, due to load bearing entrances, and masonry that dates back to 1851. 

***In addition, a lot of people are asking where the 250k went. We purchased the property outright with cash. The purchase and the cleaning of the property to make it even safe to sleep there totaled 130k outright. The rest came a year later through a lien on the property for construction and equipment.

WHATS NEXT?!

 

For me? Unfortunately, nothing. I know that I will be leaving the Midwest to pursue quieter endeavors, and to focus on starting a family. I will occasionally do collaborative dinners like I used to with CRUX, but much further spaced, as I’ll be taking on a full time commitment elsewhere.

For the farm? I’m not sure. I would love to see it flourish and stay true to our vision, but sadly, a restaurant can never be installed, and an investment would be needed, at this point, to get us through the brutal Winter we all know is coming.

For the staff? We are planning a pop up in early August to try and raise funds in order to relocate two members of our staff, and we will keep you notified on the location of that dinner once we confirm something.

 

We are very appreciative of all the support we’ve had over the past couple years, and are all seeing this as an opportunity for reflection, growth, and new beginnings. Again, thank you.

-Brandon

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Lose Your Soul: A video by Aric Jackson

 

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Take a look inside the first few services at TMIP

A few things of note: we will be discontinuing lunch service starting August 31st. We are now currently accepting reservations for up to ten at 6pm, and up to ten, at 9pm. Both services at night are a suggested donation of $125 dollars for the time being. The lunch service is a suggested donation of $95 dollars until we end it August 31st. Here are some photos from the first few services. In no particular order.

 

sunflowerseed risotto

Sunflower seed risotto, marigolds.

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bison tartare, peppercress juice, yarrow, yolk.

berries

Smoked strawberry, black raspberry, cherrywood ice crea, egg yolk, elderflower, wood sorrel, pie crust.

coffee

jaggery, goat caramels, and begonias for our Sparrow Coffee service.

fergus

Fergus: Belly, and tenderloin, licorice pudding and a pansy.

fergus2

A thing about our Ossabaw hogs that we noticed is that they like to nestle in the ground underneath the shade of trees, due to their black coats of hair. We wanted to represent this by hiding Fergus under a chard leaf.

heartbeet

Heartbeat: BBQ Bison Heart and ash roasted beets. We serve this with a strawberry puree, 12 day fermented green garlic and 12 day fermented smoked green garlic, then we garnish with brined and dehydrated beet greens and nasturtium leaves.

peas and carrots

Peas and carrots: BBQ carrots, freeze dried peas, carrot pulp, cajeta, and greens dressed in a dark lord vinaigrette that was gifted to us by Mike Sheerin.

peas and roe

Three types of raw peas dressed in a horseradish-sunchoke vinaigrette, served with charred english pea shells and roe from Blis.

pemmican

Pemmican, freeze dried strawberry, and field sorrel.

perpetual stew

Perpetual stew: Day 8. Charred turnips, fermented mustard greens, braised goat leg, and grilled goat rump. Garnished with Lamb’s Quarters and a stew broth (not shown).

puffed grains

Ossabaw Island. A purse of puffed amaranth and wild rice inside torched lardo served on its own island with a green strawberry pickleback.

Woof fired trout on a black walnut twig with sassafras cream.

Woof fired trout on a black walnut twig with sassafras cream.IMG_1560 IMG_1561 (1) IMG_1576

 

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Dinner at Atelier with Marc Lepine

We are thrilled to announce our upcoming dinner at Atelier in Ottawa. Here’s a nice blurb written by Marc Lepine describing the dinner! Brandon Baltzley, author of ‘Nine Lives’ is coming to cook at Atelier on Tuesday, April 15th. We’re doing a rapid-fire 26 course ‘alphabet’ menu. Each course will be based on a single ingredient, and presented by order of letter (Artichoke, Beetroot, Caviar…)

Tickets $125 and remaining spots available now at 613.321.3537.

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LAST PREVIEW DINNERS

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The menu for March 21st and 22nd has been updated for the TMIP Preview dinners at Soe Cafe (12868 Red Arrow Highway, Sawyer, MI). We will be offering two tasting menu options. The first is a four course menu for $60, the second is a nine course menu for $85. We are no longer offering a la carte options. Join us for dinner on Fridays and Saturdays (beginning at 6pm). This week’s menu is game focused and reflects the type of menu that will run exclusively at TMIP Restaurant during Exterior Farm during Winter and Early Spring. Reservations are suggested and available at 508-367-9762

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Off the grid

Every so often I think it’s important for me to take a month-long leave of absence from social media. It’s so easy to get caught up in twitter, facebook and the like that it becomes detrimental to that thing called “real life.” That, and this gives the internet a break from my antics. I will take the month of April to focus my attention on getting TMIP open and to ring in spring by lending a hand getting Exterior Farm going for the season. If you’re interested in our progress opening TMIP and hearing/seeing farm updates, the other members of the crew will continue to tweet, blog and instagram. So follow TMIP on facebook, instagram and twitter ( @TMIPrestaurant ) and I’ll catch y’all after last frost.

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TMIP Vegan Menu at Soe Cafe

Screen shot 2014-03-14 at 1.20.52 PM The menu for March 21st and 22nd has been updated for the TMIP Preview dinners at Soe Cafe (12868 Red Arrow Highway, Sawyer, MI). We will be offering two tasting menu options. The first is a four course menu for $35, the second is an eight course menu for $50. We are no longer offering a la carte options. Join us for dinner on Fridays and Saturdays (beginning at 6pm). This week’s menu is Vegan and reflects the type of menu that will run exclusively at TMIP Restaurant during Exterior Farm’s peak vegetable production season in late summer and early autumn. Reservations are suggested and available at 508-367-9762

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TMIP Preview Dinners at Soe Cafe

Screen shot 2014-03-11 at 12.22.30 PMFor the last three weeks of the TMIP Preview Dinners at Soe Cafe (12868 Red Arrow Highway, Sawyer, MI) we will be offering two tasting menu options. The first is a three course menu for $35, the second is a five course menu for $50. We are no longer offering a la carte options. Join us for dinner on Fridays and Saturdays (beginning at 6pm). This exclusive peek into our crew’s upcoming restaurant in Laporte County will run until March 29th. Menu will change weekly.Reservations are suggested and available at 508-367-9762

 

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Information for the TMIP preview dinners held at Soe Cafe

Menu for week 1.

 

The crew of TMIP Restaurant is heading into its last weeks at Soe Cafe (12868 Red Arrow Highway, Sawyer, MI). March 28th and 29th mark our final dinners at Soe, so we can focus our attention to opening TMIP Restaurant in Laporte County, IN later this spring.
Until then, starting March 7th we’ll be running a menu at Soe Cafe showcasing dishes from the test kitchen of TMIP Restaurant. All menu items will be available a la carte at a comparable price point to previous Yesterday menus. To accommodate the very different menu format (read non “tasting menu” format) at Soe Cafe’s TMIP preview, the portions sizes will be increased and some dishes will be altered slightly for these preview dinners. Join us for dinner on Fridays and Saturdays (beginning at 6pm). This exclusive peak into our crew’s upcoming restaurant will run for 4 weeks (March 7th- March 29th) Please see attached menu. Menu will change weekly.Reservations are suggested and available at 508-367-9762

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Last weeks of Yesterday at Soe Cafe

Screen shot 2014-02-17 at 3.54.03 PM
Though we’re sad to see it end, our time at Soe Café is coming to a close. Until the end of February we will be running a slightly scaled back menu (to preserve our sanity!). The menu will feature dishes inspired by Joy of Cooking with a nod to childhood favorites. See menu above.
Starting March 7th we’ll be running a menu showcasing dishes from the test kitchen of TMIP Restaurant. All menu items will be available a la carte at a comparable price to the previous menus at Yesterday. This menu will run through the 30th of march. See you there!

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