Sunseed Farm is proud to supply many of Greater Detroit's best restaurants with the freshest, most delectable vegetables throughout the year. Following the CSA model, our chefs pay for their vegetables in the beginning of the season, and draw down their balance over time. We create a crop plan with these chefs in winter to ensure that we have the vegetables they need in the warm season. If you are with a restaurant in Ann Arbor or Greater Detroit and are interested in ordering from us, please contact Tomm Becker at sunseed@farmsunseed.com.  

 

Mable Gray

Chef James Rigato is furthering the tradition of hand-made, thought-out food in Hazel Park. Food and beverage selections rotate with the seasons and availability of local farm products, with no set menu. Everything is handmade from scratch, with fresh, ethical ingredients from Chef Rigato’s extensive network of farms, butchers and foragers. 

Selden Standard

Chef Andy Hollyday prepares flavors born in local farms, captured at the peak of the season, prepared in their wood-fired oven, and served small plates-style in perfectly shareable portions.

The Root

A restaurant driven by the visions of chefs James Rigato and Nick Rodgers that showcase the best of every season Michigan brings. "Every decision you make about food, everything you purchase – whether at a restaurant or a grocery store – is a vote for the kind of world you want to live in. So let’s use the resources that we have, and put Michigan’s food scene on a national stage,” says Rigato.

Chartreuse

Chef Doug Hewitt feels good about supporting local farmers and foragers who work hard and are good at what they do. He and his talented team strive to showcase these quality ingredients by letting them speak for themselves and highlighting the craftsmanship that went into cultivating them.