Customer Spotlight: Farmhouse Deli & Pantry

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Date: November 17, 2021



Douglas, MI 

A COMMITMENT TO FRESH & SIMPLE FOOD
After 25 years of honing her culinary skills, Chef Christine Ferris was provided the opportunity in 2013 to fulfill a lifelong dream of opening her own deli. This dream was built on Chef Ferris’ philosophy that is rooted in simple, fresh, and healthy foods. These principles can be seen in every aspect of the business, from the old fashion decor to the fresh salads created daily. Eight years into this business, the original idea of having a little deli that would produce a few items from scratch has grown into something much bigger. Sandwiches, salads, fresh baked goods, unique pantry items, and homemade soups among other things, now make up the offerings at the Farmhouse.

The little deli has grown to become a destination for clean and delicious food in the small town of Douglas, MI. Ferris and her staff have not only shown that you can create great tasting food that is healthy, but that many people desire this type of food. All you have to do is take a look at the line out the door during lunchtime on any given summer day. This is a testament to not only how and what they create at The Farmhouse, but to the service to their customers as well. There is an old fashion feeling where people are greeted with a smile and everything is done with intention.

The passion for the type of food they make at the Farmhouse doesn’t stop with Chef Ferris. Both Chef Matt Hallgren and Chef Casey McClusky share in the ideas and principles that The Farmhouse has been built on. They play integral roles in the day-to-day operations of the deli along with helping Chef Ferris develop new and creative ideas. Their leadership has assisted in producing what Chef Ferris has said is the strongest team she has ever had at The Farmhouse.

As we all have, the Farmhouse has seen an impact from the Covid-19 pandemic. Over the last couple of years, they have experienced labor and supply shortages like many restaurants. For Chef Ferris and staff though, this has been an opportunity to take a step back and concentrate on what the deli is rooted in. Growth over the years is good, but it has meant being stretched thin. Nowadays, Chef Ferris is much more selective when it comes to caterings and other activities that are outside of servicing their daily customers at the deli. This has been a big stress relief and has given Chef Ferris and staff a renewed sense of purpose. Focusing efforts on what they do well – simple, fresh, and healthy foods – is helping them become more creative and purposeful, which has resulted in excitement for the future at the Farmhouse.



FEATURED MENU ITEM

CHICKEN SALAD SANDWICH

The Farmhouse’s Chicken Salad Sandwich is one of their staples which combines chicken from Otto’s Chicken with fresh tarragon, granny smith apples, toasted almonds, and mayonnaise on a freshly baked croissant. What makes this chicken salad sandwich special is the locally sourced, farm-fresh Otto’s chicken. Sustainably raised right here in West Michigan, this chicken is antibiotic and hormone-free. The extra care that goes into these chickens results in a healthier product and an unmistakable robust flavor. Superior Foods has been the distributing partner for Otto’s Chicken for many years and takes pride in being able to provide their ‘Made in Michigan’ chicken to many customers like The Farmhouse.

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