The Eatery at Brengmen Brothers is committed to providing our

guests with a high-quality unique dining experience that

complements our beautiful venue and distinctive catalog of

fine wines and spirits.  Our menu is driven by the passion of our

culinary team which is a reflection of life experiences & world

flavors using local seasonal resources. 

 

We take pride in crafting from scratch much of what we present. 

Why do we do it that way?  Because that is how it should be

done and we do it well.

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Executive Chef John Weber

There is a term in Wine making,  "Terroir", which refers to the fact that the natural environment (i.e. climate, soil, topography) is significant in shaping the flavor and quality of the end product.  I love this concept and believe it also applies to our culinary endeavors.   What we produce should reflect a unique blend of our life experiences and personal tastes while leveraging local resources.

 

After spending 25+ years in Information Technology Consulting, I found myself wanting something different.  A series of life events led me to pursuing a Culinary Career.  12 years later, I feel blessed to be at the helm of the culinary program here at Brengman Brothers.  

 

I am a graduate of Great Lakes Culinary Institute, a former bread baker at  9 Bean Rows, as well as a former caterer. I'm an avid open water swimmer in the Big Lake (when the temperatures are accommodating).  I do not like Pina Coladas, but a getting caught in a warm summer rain is pretty nice.

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Sous Chef Eden Bedore

Something great about working in the Brengman Brothers environment is the chance to be creative and try out new recipes and ideas, whether that’s for the menu, a special event, or a wine dinner. That’s something that many chefs aspire to do in their kitchen, and here, it’s a given.

I am an alum of both Northwestern Michigan College and the Great Lakes Culinary Institute (2022). When it comes to crafting recipes and new dishes for the kitchen, I look for ingredients that can be locally sourced from the area and Michigan in general. I love to work with world flavors, notably Asian cuisine, and I’m not afraid to add a little “spice”.