Chef Peter Davidson has been overseeing the Vander Mill Grand Rapids kitchen for less than a month, but he is already incorporating some new ideas into the cider-maker’s food menu, with plans for a bigger overhaul later this year.
Davidson said he plans to focus on lighter-fare with bold flavors. “Beet poke is being considered,” he said. “I’m trying a citrus and chili marinated short rib.”
Davidson also plans to add more sandwich options, noting a dearth of lunch options in the area – which has several businesses operating in the vicinity. read more…
