Detroit City of Chefs III:

Michigan’s Plant-Based

Culinary Revolution

A Feast for the Future

When filmmaker and chef Keith Famie called to share his vision for Detroit City of Chefs III, his excitement was contagious. This new chapter, he explained, would spotlight Michigan’s growing movement toward vegetarian and plant-based cuisine. Chef Jimmy Schmidt, renowned chef and three time James Beard Award recipient, was already on board, and Keith invited me to join in shaping the story.

From the moment I heard it, I was genuinely excited — there was, without question, a story waiting to be told, one deeply rooted in Michigan’s soil and spirit.

Seeds of a Movement

Back in 1981, when we opened Inn Season Café, our kitchen pulsed with energy and conviction — proof that vegetarian food could be hearty, soulful, and connected to the community it served.

Our menu evolved from Detroit’s rich immigrant tapestry — Mediterranean, Middle Eastern, Japanese, Mexican, Indian, Italian, and Eastern European influences all woven into something new and distinctly local.

Before “farm-to-table” was a trend, we lived it. We worked hand in hand with Michigan’s small farms and artisans, trusting that food is medicine — real nourishment drawn from pure ingredients and traditions passed down through generations.

Rooted in Michigan Soil

From the very start, Inn Season Café was anchored to Michigan’s rich farmlands. Our team became a fixture at historic local markets — Royal Oak, Eastern Market, Oakland and Ann Arbor — our carts overflowing with just-picked produce.

We learned to cook by the rhythm of the seasons. Every two weeks brought a new bounty, a new reason to celebrate the land. The farmers were more than suppliers; they were mentors who taught us resilience, patience, and gratitude — lessons harvested from the earth itself.

Cooking Up Collaboration

Fast forward to our Detroit City of Chefs journey — when Keith, Jimmy, and I sat down to plan, the energy was electric. I suggested we invite chef Amber Poupore, a dear friend and former Inn Season alum who now leads Detroit’s plant-based movement through her Cacao Tree Café in Royal Oak.

With Amber in the mix, creativity took off — ideas flowed freely, fresh, bold, and full of possibility. Together, we envisioned a live culinary event that would capture the essence of Michigan’s plant-based movement — a communal farm-to-table dinner celebrating both flavor and philosophy. Our thoughts quickly turned to Black Star Farms in Suttons Bay, surrounded by vineyards and the heartbeat of Michigan agriculture. It felt like the story had found its stage — authentic, grounded, and alive with possibility.

A Perfect Autumn Prelude

The dinner was set for October 23, and as my wife and I made the drive north to Traverse City, the landscape unfolded like a living painting — a masterpiece of autumn color sweeping across the Michigan landscape.

When we arrived at the Great Lakes Culinary Institute, which had generously opened its doors for the event, we were greeted by Chef Les Eckert and her remarkable staff. For two full days, we prepped in their kitchens overlooking Grand Traverse Bay, joined by GLCI chefs and students who eagerly stepped in to help with plating, service, and every small detail that would bring the dinner to life.

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The Dinner at Black Star Farms

When the evening finally arrived, Black Star Farms glowed with life. Guests gathered in the barn for appetizers from eight Michigan restaurants, farms and makers with small bites to share, music filling the air, and Black Star’s award-winning wine flowing freely.

As diners settled in, Sherri Fenton of Black Star Farms Inn and Winery welcomed everyone, her wines — crafted by Lee Lutes — thoughtfully paired with each course. Jimmy Schmidt spoke about health and food’s ability to restore balance, while I shared the story of Inn Season Café, noting that our guests were seldom vegetarians — simply people who appreciated honest food, prepared with care.

Chef George's Recipes

Behind the scenes, Amber’s talented team — Rae, Bailey, Adam, and my wife, Sara — worked tirelessly throughout the evening.

The main meal in the dining room of the Inn featured four courses served to 130 diners.

Dinner at the Inn

Autumn Squash Soup with Brown Butter & Apple Chutney

Jennifer Blakeslee & Eric Patterson (Cook’s House)

Germack Pistachio Cavolo Nero Medallions with Cherry Agrodolce and Sicilian Roasted Pepper Sauce

Roasted Harvest Vegetables with Fresh Herb Oil and Almond Ricotta Al Forno

George Vutetakis (Inn Season Cafe)

Mezzaluna with Idlyll Farms Goat Cheese, Heirloom Tomato Passata, Rainbow Carrots

Myles Anton (Trattoria Stella)

Wild Chanterelle Mushroom & Beluga Lentil Basmati Protein Risotto. Crowned with Black Truffles

Jimmy Schmidt (Rattlesnake)

The Ingredients Tell the Story

Germack Nuts of Detroit donated five pounds of pristine pistachios for my Pistachio–Kale Medallions and fifteen pounds of almonds for my Almond Ricotta al Forno.

Every crate, every handful of greens, reminded us: the real stars of the night were the farmers, the soil, and the spirit of Michigan itself.

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PBS Detroit City Of Chefs

The Heart of It All

From the first prep session to the last plating, the experience was an honor. The students’ excitement, the chefs’ collaboration, and the farmers’ generosity were a reminder of what I’ve always believed: Michigan’s culinary story is rooted in community.

In the end, Detroit City of Chefs III — slated for release on PBS in fall 2026 — is more than a film about food, it’s a story about connection, well-being, and the way eating well reminds us to celebrate life itself.

Food is medicine… Food is community… Food is Michigan.