Mia and Grace keep it fresh, local and unique.

The duck peanut butter and jelly sandwich (duck confit, cashew butter, pepper jelly, anadama bread, onions) is one example of the eclectic menu at Mia and Grace, a specialty cafe profiled in 2008 by Rapid Growth Media.

In the almost four years since the restaurant opened in downtown Muskegon, there has plenty to celebrate. According to Jeremy Paquin, Mia and Grace started with only himself, his wife Jamie (both chefs) and one part-time employee.

Paquin says the restaurant now has three full-time employees. They have also "grown as cooks" and have been able to experiment more with menus, which are always rotating depending on the availability of the locally-sourced ingredients.

Paquin credits much of their success from the relationships they have formed with their customers and suppliers, the attention to detail and their ethos of buying local. "Everything is made from scratch. The butchering is done in house. We make the  pickles, ketchup, mustard -- everything. It's a bit insane when you cook like that, but it is also fun to think like that. You can make anything."

To learn more about Mia and Grace, you can visit their website here. You can also view their menu online here.

Source: Jeremy Paquin, Mia and Grace
Writer: John Rumery, Innovation and Jobs News Editor