BENTON HARBOR — Coated in flour and remnants of pizza dough, Steve Zieverink couldn’t help but smile.
It had only been a week since Zieverink opened Emma Hearth & Market in downtown Benton Harbor, but it felt like a multi-year effort.
Having spent the past three years operating out of a food truck at several farmer’s markets and breweries, Zieverink and his wife, Wendy Uhlman, were able to open the pizzeria on June 20 to coincide with Art Hop.
“There’s been overwhelming support from the Benton Harbor community,” Zieverink said. “I like feeding people. There’s a health component to it.”
Located at 225 E. Main St., Emma Hearth & Market uses a wood-fired oven that cooks pizzas in 90 seconds. The low-dome oven reaches 1,000 degrees Fahrenheit, which puts the flame right over the pizza – giving it a charred and rustic look.
Wendy says, "We’ll be opening for the season at our new location in the Benton Harbor Arts District, starting with a simple menu featuring our Roman style wood fired pizza for pick up and limited outdoor seating." Starting this Friday, June 21st Hearth & Market's open hours will run Thursday-through-Sunday from 11am-until-8 pm.
The husband and wife team say, "This pursuit of the good life is what we want to share with you! We sell the products we make at our farm, everything from fresh organic produce to shelf stable products, to kitchen tools and accessories." They add, "Good taste and nutrient dense foods are our main concerns. Our 'Seed To Savor' mentality is all about helping you at every step in the healthy food process from organic seeds and seedlings, to chef curated meal boxes, wood fired food truck offerings and even composting education to achieve the best soil quality."
They actually offer supplies, education and workshops to help teach you how to 'do it yourself', and share important issues of current times such as bringing more young people to farming and the importance of responsible land practices.
As Wendy says, "Our goal is to educate people about current food issues to create a dialogue towards better health and happiness, as well as make it easy to access the best organic food possible! There's so many amazing possibilities for the quality of our food in the future and we look forward to the exploration and problem solving we'll do with you, our customers!"
Zagat's Billy Lyons joined us at the 61st Street Farmers Market to highlight our 'Poor Dirt Farmers' Breakfast Pizza with Organic Pesto, The Smoking Goose Jowl Bacon and more...
We're collaborating with North Pier Brewing! The overall idea: brew unique beers that incorporate the fruits and vegetables harvested locally at Live Station Farm using our sustainable farming practices.
We are excited to release the first beer in this new series: Aster Bloom, a Rustic Harvest Ale that uses Honey and Sunchokes.
Try it now at North Pier Brewing while it lasts!
Also read more about it here...
By Louisa Chu, Contact Reporter
Hearth & Market
Signature pizza: Porcini, sometimes shiitake based on availability, with green Galapagos Island tomato and onion sauce, caramelized shallots, pecorino cheese, balsamic vinegar, truffle oil and porcini reduction, topped with green grape-like tomatoes roasted whole ($12).
Husband-and-wife team Steve Zieverink and Wendy Uhlman cook stunning still-life pizza in a sleek stainless steel-clad oven on a tricked-out trailer they designed themselves — plus they farm, forage and make many ingredients too. The artist and designer, respectively, say their most popular pie is the porcini. If you hate truffle oil as I do, please note theirs is a real truffle-based oil imported from Italy and so carefully drizzled that it doesn't overwhelm.
Find it: Saturdays at the 61st Farmers Market in Woodlawn, Sundays at Cultivate Brewing in Berrien Springs, Mich., and Thursdays at North Pier Brewing in Benton Harbor, Mich. 312-402-3814, www.hearthmarket.com
Great write up in the Tribune about recent connections of farm to table - featured is our endeavor Hearth & Market!
CHICAGO TRIBUNE 8/25/16
Instead of all following the same path, each of the five restaurants featured here started its project differently. One lucked into a partnership with a farm, while another started as a farm before getting into the mobile pizza business. One rooftop garden is the centerpiece of the dining experience, while another garden is hidden in a former alleyway. One even has an Oprah connection. But each shares a passion for locally grown produce, and the belief that diners can taste the difference in the food.
It was a beautiful Chicago night for Hearth & Market at Experimental Station in Hyde park with Arcade Brewery and Build Coffee! Farm to table to food truck meal including zucchini cake appetizers, rainbow Swiss chard salad with edible flowers, shiitake and prosciutto wood fired pizza and peach/blueberry dessert tart with sweet onion cream sauce! Wow and a big thanks to our Kickstarter supporters who were able to be there!
Also check out the Kickstarter campaign Build is doing and support their new space:
Build Coffee https://www.kickstarter.com/projec…/buildcoffee/build-coffee
A moment of beauty for all the senses from visual to taste happened at the rookwood restaurant this past week to celebrate the opening of the hearth & market wood fired pizza truck and mobile market, and honor the kickstarter supporters that helped to make it happen.
Thanks to Mark Bowen Media for beautiful images of the event!