Chef Channon Mondoux, a native of Canada, has worked as a corporate and private chef, food writer, educator and food historian for over 25 years. Her 2007 book on Ottoman palace cuisine, "Celebration at the Sarayi," earned a silver medal award by Living Now Books. Her previous writing and videography was featured in the Kalamazoo Gazette, Booth Publications, and MLive among others. Currently she researches and writes for several academic based organizations, shaped not only by the historical aspects of food but also her deep love of local terroir and her practical knowledge of the art of cooking.
Menu options are expanding, a new all-vegan restaurant is soon to open, and a day-long festival at the Kalamazoo Farmers Market are expanding the horizons for area foodies.
With inspired recipes and a rotating menu of meats and sides, the new House of Soul and Seafood by Chef Jarrell McKinney gets a crowd even before the doors formally open.
A Portage chef trained in both nutrition and culinary arts packs flavor for all sorts of dietary needs into a unique meal prep business.