Michigan taps into blossoming trend pairing cider and food

The joy and genius of what happens when apples are elevated beyond snack food sits unassumingly on the Vander Mill taproom menu, listed third among starters, just between the smoked whitefish toast (delicious) and crispy fried smelt (this is the Great Lakes, after all).

The dish in question is called “Ham + Doughnuts,” and it’s simple enough: three dense, slightly larger-than-a-half-dollar apple cider doughnuts feted in thin slices of Kentucky ham, chunks of a cheddarlike white cheese and a light pool of rust-colored apple butter. READ MORE…

Outside restaurant with customers coming in

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