Heritage Adventure Heritage Culinary experiences guests are immersed in chosen experience(s) such as canning, jam/jelly making, butter churning, breads & pies, and much more. They experience how it was done and how it is done easily today. Food and beverage are served and learning/experience is done in an atmosphere of fun. ethnic or cultural groups, It attracts families who seek to learn home canning/baking and want to save money and control their food quality, but mostly tourists seeking a unique culinary experience Year round It will be tailored to individual groups, It could be 2 hours or 6 hours or a longer tour. Rates vary by chosen experience and size of group as well as season. CVB, TripAdvisor, facebook Explaining what it is. Seasonal nature of harvests results in use of produce from outside Michigan in off season but year round is achieved through planning. Needs to be fun and relevant! Valerie Hanson ican@bygonebasics.com
Hillside Homestead A historic farm stay for overnight, dinner, or a class. A step back in time to go out to eat, sleep, get fresh air, experience activities and just have fun. ethnic or cultural groups, Wine tasting crowd, people seeking unique lodging, summer home owners, community group special events, historians. May Christmas (historic holiday meals) Varies Eating, cooking, learning, preserving, harvesting Historic Dinner $25 $30 per person Lodging $99 $120/night/single or double room Social media, web page, referrals, business card, chamber member, press releases, meals for editors, B & B listings, museums, historic groups, colleges, school experience. Fear
Mid Michigan Culinary Scavenger Hunt Driving tour gathering and cooking produce, culminating in cooking class and dinner. ethnic or cultural groups, Foodies/Residents Mid May October 1 day overnight Group Bus Ideas: Lansing City Market, Allen St. Farmer s Market, Earthy Delight & Hunter St. Garden House, Burgdorf s, MSU Farm tours, Van Atta s, Le Chat Gourmet. H ow much will it cost? $249 and up Greater Lansing Convention and Visitors Bureau Group Size: 6 12 and 12 24 Coordinator for each tour Coordinator
Network of Food Experience Tours A variety of self guided and transported free range and themed tours in Southwest Michigan featuring unique restaurants, farms, artists and experiential events. ethnic or cultural groups, Other foodies, urban dwellers, elders. Fall October Weekend Seasonal Discounts Cost for transport, money to get it going and for budget Web, social media, videos, traditional media, Disc Azo, T.C. s Crossing boundaries, starting too big Agreed to meet again G Hentz hentz@msu.edu
Boyne Appetit Passport Star Peach (Restaurant stop of tour) Star Chefs doing demos with Michigan products and beverages All restaurants included interactive food tasting tour, possible farm tour. ethnic or cultural groups, 20+ Mid September weekend Culinary School $50 a person Its website, CVB, chambers, TV, social networking lodging We don t see any More meeting time bsharris@charter.net
Foodie Tour on the Frankenmuth Touring App A fresh look at the traditions of Frankenmuth in a new way through local food experiences at 15 unique spots. ethnic or cultural groups, SmartPhone users, professionals and families. All Year Self Guided Free Frankenmuth.org, brochures/coupon books, all partners can link to it Communication with properties & providing a consistent experience. Limited audience/access The technology to be completed Jamie Furbush Frankenmuth CVB
Cichetti Venitian Italian Tapas Small Bites of Food With Wine Bicycle tour, outdoor event ethnic or cultural groups, Bicyclists & non biking spouse Summer/Fall Weekend, overnight Michigan made products, cooking classes $240 Facebook and radio What to connect to (other local destinations) Partnerships with like shops, B&B s (hotels), other food destinations along the way. Jill Hansen hansenjill@hotmail.com
Historic Route 27 Culinary destinations along Old US 27 starting from Jackson to Gaylord. ethnic or cultural groups, People traveling on US 127 who are interested in Michigan products Year round one to three Lodging/retailers/farms/farmers markets/agri tourism/ festivals/ restaurants Free Brochures, CVB website, Chamber/DBA s, destination website Getting the knowledge base, getting businesses on board Volunteers! Sue Spanguolo 989 224 3432
Explore the Michigan Chestnut Trail Each person/family who would like to see a chestnut orchard, please call or email the person/family in the colored Sweet Michigan Chestnuts brochure. ethnic or cultural groups, Anyone who wants to see a chestnut orchard September mid late Depends on the contact Mostly education especially children as to how a chestnut grows Free just contact the farm and make arrangements Extension Agents have this trifold or contact Roger Blackwell, President of CGI, 248 219 3696 or Virgina Rinkel, 517 575 8423 Would depend on availability to walk in an orchard, need MDOT signage People interested and willing to experience this. Virgina Rinkel 517 589 5755 (home phone), 517 575 8423 (cell phone)
Glaze & Graze Hands on art experience on Day 1, 2 hours (glazing various pottery items). Food experience the next day tasting, making item related to what was created. ethnic or cultural groups, Female 21+ and red hat ladies Throughout the year 2 hours/2 days Education on food, hands on introduction to the creative aspects of food. TBD probably $75 marketing with existing events Provide packages to chambers to market Paula Bartholome parallaxpb@comcast.net
General Idea/ Location: Develop Culinary Tourism initiative in Southwest Michigan Contact person: Joanne Davidhizar Ideas: We have restaurants, markets, wineries, breweries Events tours, themes of crops grown Fall harvests & tourism agriculture time conflict Definition of Southwest bottom quarter of Lower Peninsula The message will be determined by interested parties. Get people together to see what interest there is of CVBs and restaurants. Effort would help to enhance and sustain important tourist and ag industries. Share info within the region Educate the public about local food What does the target audience want? Who are the partners? How active are they? Planning meeting Millicent M and Janet Korn would organize planning meeting Restaurant involvement is very critical Learn from vendors who have been successful in getting product into restaurants Start w/ MGWIC list of restaurants that serve MI wine Inventory of events and group tour offerings