Rapid Blog: Welcome to Olive's, by Erin Jeffers

EJ, aka Erin Jeffers, executive chef as Olive’s in East Grand Rapids, spends most of her time out of work with her better half and their two cats, T-bone and Pork Chop. Erin says that she’s a “karaoke rockstar” and loves socializing with friends, throwing dinner parties, and having fun with her family. She looks forward to vacationing on Wolf Lake in the summers. She also loves to decorate her home and drink wine, sometimes simultaneously.

Welcome to Olive’s Restaurant. My name is EJ, and I am a culinary junkie. I fell in love with Olive’s in January of 2008 and it is here that I am doing what I love most in the world: creating, talking, eating, cooking, breathing and dreaming food.
 
Some would say that Olive’s is the East Grand Rapids version of Cheers, but with bigger martinis. Over the next couple weeks, the staff here at Olive’s is gearing up to spread some cheer for our up and coming favorite holiday -- Restaurant Week Grand Rapids! Maybe you’re wondering why we consider Restaurant Week a holiday?
 
First and foremost, it’s all about good chow. And while I have a sincere obsession and affection for the likes of Ferrian Adria and Thomas Kellar, you will never be seated and served in this establishment and still walk away hungry. I vow to put meat on your bones. Also, when do you eat the most dessert? During the holidays! Dessert just happens to be included in most Restaurant Week menus, which gives you one more excuse to enjoy them. Just for the record, ours is a buttermilk blueberry cobbler with a creamy vanilla ice cream and just the right amount of fresh nutmeg. As far as the kitchen goes, I’m inspired by everything. “Mastering the Art of French Cooking” is sitting on the shelf right next to “Miami Spice.” I like clean, simple and robust flavors -- I love global food.
 
At Olive’s, it’s about having a good time -- which typically involves a beverage or two. We have put our heads together with Great Lakes Wine & Spirits to pair up some feature wines with our Restaurant Week menu. The well balanced Montevino Pinot Grigio has been slated to complement our Restaurant Week starter -- a Maryland crab cake stacked with fried green tomatoes, corn relish and smoked tomato vinaigrette. If wine is not your thing, there are five Michigan microbrews on tap and our master mixologist, Kim, will be behind the bar shaking up some artisanal cocktails. If you prefer to drink your dessert, I would suggest a chocolate malt-tini.
 
Restaurant Week is like a holiday to me, also, in that it’s all about togetherness. With one sole purpose in mind, all of the local restaurants put traditional competitiveness on the backburner and gather together to participate in this amazing celebration of all things food. Also, it’s not only about the composed food. We chefs also celebrate the origins of the ingredients that comprise our delicious dishes. Personally, we have been so lucky to be able to source components through local businesses like Farmlink, Ham Family Farm, Sobie Meats, Nantucket Bakery and the Local Epicurean. Did I mention the smoked chicken ravioli we are serving for Restaurant Week? You’ll be able to experience hand-stuffed, artisanal, made-from-scratch Manchego cheese pasta made by the oh-so-talented gentlemen at the Local Epicurean where you couldn’t get a better pasta in the city. We give credit, as well as thanks, to all our local contributors who play a major part in defining what is Olive’s food. By coming together, we make each other that much more successful.
 
Visit www.RestaurantWeekGR.com to peruse some menus, and start making your reservations for August 15-25. It’s going to be an exciting time!