MARQUETTE, Mich. (WZMQ) – Restaurant Week is all about spreading the passion for food around Marquette, from the new cuisine to the classics brought back every year.
The Delft Theatre brought a welcoming atmosphere to downtown back in its day, today, over 100 years later, the screen and projector may have been replaced, but the historic Delft Theater Marquee still stands as a landmark staple in Marquette. “Just a little different now that it’s a restaurant but a little homage to all of that history and gathering space,” commented Delft Bistro Manager Kelsey Weeder.
For restaurant week, The Delft Bistro is offering 4 sourdough items from a Bruschetta Crostini made with fresh Tomatoes, to a Cherry Pie using homemade amaretto. All with a year-old Sourdough starter named Barbara. “Barbara has been our sourdough starter she gets fed every day, part of it is you end up with a lot of discards from your sourdough we’re only talking about 1000 grams to go into our sourdough bread,” commented Chef Kris Stunkard.
For a restaurant that’s participated for now over 7 years, the crew says they do their best to keep customers on their toes when it comes to the menu. “I think you have to take it day by day up here and ease people into it,” commented Chef Kris Stunkard.
“Its a lot I think with every menu change there are ups and downs and there’s trial and error, things like Restaurant Week or other events that are happening give us a little more of that micro-focus of a theme to focus on or a certain flavor profile we wanna focus on and then that’s when we can get outside of the box and try different things,” continued Weeder.
Even though The Delft Bistro is well known by the community, there are always plenty of new customers who are trying the restaurant for the first time and quality is always of utmost importance. “We do like to tailor our menu seasonally and then hit the sourdough trend here we are so finding some of the trends but that’s something that we can craft in the house that’s something that we’ve put a lot of love into so really trying to just make good food that we can share with people that we love,” continued Weeder.
