Local sourcing: Northern Table favors 'farm-to-table' approach

From the Petoskey News-Review: Northern Table, Boyne City’s newest restaurant, opened in May with a key objective: to be known for its farm-to-table menu. More precisely, owner Mark Warner wants Northern Table to be known as an “up north” farm-to-table eatery. It’s his first restaurant, and although not originally from the Boyne area, Warner wanted to open a restaurant in Charlevoix County, a favorite vacation spot of his family. The restaurant’s site at South Lake and West Main streets, which formerly housed The Thirsty Goat, had been empty for several years.
After a much-needed cleaning, Warner redecorated, installed a wine cellar, added a wood-fired oven and opened up the second floor. The restaurant has an urban feel with wood and stone floors and brick walls. The lower floor seats 60, the outdoor patio seats 35.
Executive chef Meghan Wruk has been with the eatery from the beginning, bringing a wealth of experience with her, including work at a number of Northern Michigan restaurants, as well as a degree from the Culinary Institute of America in New York where she was named valedictorian of her graduating class.
Chef Wruk enjoys the opportunity to add daily features to the menu, often not knowing what they might be until local farmers arrive with produce not typically on the menu. “The farm to table daily features are often same-day decisions,” Wruk said. “You never know what might come in.” Full story.