Aster Midland: From Michelin to Michigan
Episode 196 • 24th January 2025 • Total Michigan • Cliff Duvernois
00:00:00 00:28:09

Share Episode

Shownotes

What does it take to transform a hidden gem into a beloved local eatery? In this episode of 'Total Michigan,' host Cliff Duvernois interviews Evan Sumrell, chef and owner of Aster restaurant in Midland, Michigan. Evan shares his culinary journey from Georgia to Chicago and ultimately to Michigan, revealing the challenges and inspirations behind opening Aster. He emphasizes the importance of sustainability, community, and seasonality in his farm-to-table concept, and discusses the unique offerings and practices that set Aster apart.

Key points discussed include

  • Evan's roots and culinary background
  • The philosophy behind Aster
  • The hurdles faced in establishing and promoting the restaurant

Links:

Aster Midland Website: https://www.astermichigan.com/

134 Ashman St,

Midland, MI 48640

(989) 750-7101

Subscribe to our Email Newsletter: https://totalmichigan.com/join/

Find us on Facebook: https://facebook.com/totalmichigan

Watch on YouTube: https://youtube.com/@totalmichigan

Show Notes:

00:00 Introduction

01:21 The Concept Behind Aster

02:18 Evan's Culinary Journey

05:20 The Chicago Experience

11:34 Farm-to-Table Philosophy

14:26 Supporting Local Farmers

15:40 Sustainability Practices

16:58 Challenges of Opening a Restaurant

21:30 Managing Stress and Creativity

24:55 Signature Dishes at Aster

27:35 How to Find Aster

Transcripts

Evan Sumrell:

You think if you build it, they will come.

2

:

Well, it's not the field of dreams.

3

:

It's not true.

4

:

You have people that pass by

this restaurant all the time.

5

:

And I can't tell you how many people

came in here and thought that it

6

:

was a part of the place next door.

7

:

We're like this kind of hidden gem.

8

:

you can have the best food in

the world, no matter what you do.

9

:

But if you don't get butts in the

seats, you don't have a business, right?

10

:

it could be a great product, but if no

one knows about it, it's irrelevant.

11

:

We're doing really amazing things here.

12

:

And now we got to get people

to sit down and try it.

13

:

Cliff Duvernois: Hello everyone.

14

:

And welcome back to total Michigan,

where we interview ordinary Michiganders

15

:

doing some pretty extraordinary things.

16

:

I am your host, Cliff Duvernois.

17

:

It is a really cool trend that we're

seeing in the restaurant business.

18

:

When we see the chefs coming up and

doing these purely farm to table

19

:

concepts, whatever is fresh, whatever

is in season, whatever is organic.

20

:

That actually appears on the menu and

in poking around Midland, I came across

21

:

the spot that has actually been featured

on a number of podcasts and television

22

:

shows and radio shows, whatever.

23

:

And it's really making

a hit on the community.

24

:

And so I need to find out

the story behind it as usual.

25

:

So sitting with me today is Evan Sumrell

from Aster located in Midland, Michigan.

26

:

Evan, how are you?

27

:

Evan Sumrell: Good.

28

:

How are you?

29

:

Cliff Duvernois: I'm doing awesome.

30

:

Thank you for asking.

31

:

So why don't you tell us what is Aster?

32

:

Evan Sumrell: So Aster is actually

named after my son's birth flower,

33

:

which is where the name comes from.

34

:

And the idea of Aster was to

be based off of sustainability,

35

:

community, and seasonality.

36

:

So that's pretty much what our whole idea

is when we think about the menu is, you

37

:

know, are we supporting the community

in some way by using a local business?

38

:

A local farmer is a seasonal

and is a sustainable practice

39

:

that we can use as well.

40

:

Cliff Duvernois: So you're,

you're farm to table, you do lunch

41

:

and dinner, you do dinner only

42

:

Evan Sumrell: dinner.

43

:

So, okay.

44

:

So our hours are dinner from four to,

I say 9 PM, but if we're still busy,

45

:

you know, we try to keep it open.

46

:

We'd love to be open as long

as possible, Tuesday through

47

:

Saturday from four to nine.

48

:

And then we do brunch

on Sunday from 10 to.

49

:

I say three o'clock, but

really it's like two.

50

:

Okay.

51

:

All right.

52

:

Cliff Duvernois: And now,

so let's take a step back.

53

:

Where are you from?

54

:

Where did you grow up?

55

:

Evan Sumrell: So originally from

Georgia I went to culinary school

56

:

in Georgia right outside of Atlanta.

57

:

I went to the art Institute of Atlanta

and I got my my alleged bachelor's in

58

:

science and culinary business management.

59

:

That's what I got allegedly

not so much anymore.

60

:

But yeah, I, uh, after graduating,

college, I wanted to work in

61

:

Michelin star restaurants.

62

:

So that's when I moved to Chicago

and, started my journey there.

63

:

I got a job at Acadia, which was a one

star at the time and, uh, the South

64

:

loop man, I was there for eight years.

65

:

But

66

:

Cliff Duvernois: yeah, so what I'd like

to do is I'd like to take a trip back

67

:

a little bit because you're, you know,

you've grown up, obviously you wanted to

68

:

get into the restaurant business and a

one star is actually really good for any

69

:

restaurant that's out there for sure.

70

:

Evan Sumrell: Absolutely.

71

:

Cliff Duvernois: Yes.

72

:

what was it about food?

73

:

Like what was your first food

experience when it was not just

74

:

something that you eat, but.

75

:

Something you wanted to do, you

76

:

Evan Sumrell: know?

77

:

Well, it's actually

it's it comes from home.

78

:

I mean, to be honest with you.

79

:

my mom's like actually

a really great cook.

80

:

Now.

81

:

I, we were always on the go.

82

:

Like you know, my parent,

my both my parents worked.

83

:

We were, school.

84

:

We did sports.

85

:

So, you know, we were

definitely moving around a lot.

86

:

throughout the day, but every week

was Sundays, kind of when we would

87

:

all sit down and have dinner.

88

:

That was like our thing.

89

:

Cliff Duvernois: Right.

90

:

Evan Sumrell: and, I just got interested

in what she was cooking at a young age.

91

:

by the time I could see her over the

counter, I was like, what are you doing?

92

:

I don't know.

93

:

I just was interested in it.

94

:

Then my, my grandfather actually

was a really great cook.

95

:

I called him my Pawpaw.

96

:

He kind of taught me a lot more.

97

:

About like why he liked it.

98

:

And, and he also had like a little

tiny, like a little garden in his,

99

:

and their yard and he would pick

vegetables and they would can them.

100

:

And it was kind of like my

introduction, not knowing that,

101

:

like, there was something there,

but just interested in, in it.

102

:

Yeah, and then it kind

of started from there.

103

:

and I've always been told to like

have backup plans like my mom's

104

:

like, Hey, have a backup plan if

something doesn't work out, you

105

:

know, you got to have backup plans.

106

:

well, I played hockey and, and, my tiny

stature, obviously that didn't go far.

107

:

So my backup plan was to cook food.

108

:

so actually first ever job I was 14.

109

:

I worked at Jersey Mike's.

110

:

That was the dishwasher.

111

:

Oh, okay.

112

:

Uh, the sub place.

113

:

And then, honestly, just that

alone, just got me interested in it.

114

:

And then knew I wanted

to go to culinary school.

115

:

I worked in a, like a pizza

place too for a minute.

116

:

And then I eventually worked at this,

I'm not gonna say the restaurant's name.

117

:

Cause it's not, it's not around anymore.

118

:

But it was just a terrible restaurant.

119

:

It was just, it was introduction

to what I thought cooking food was,

120

:

was not cooking food and it was

a very, it was a joke of a place.

121

:

but it, but it still like made me think

about food and, and made me like it.

122

:

best way I can put it is kind of, you

know, you're, you're scratching the

123

:

itch of what you think you can do.

124

:

and I thought I knew how to cook food.

125

:

and then I moved to Chicago and then I

realized I had no idea what I was doing.

126

:

Oh, really?

127

:

Okay.

128

:

And learned so much, working.

129

:

so we were one star, we eventually got

two stars, while I was there, it was

130

:

a, um, it was a really cool experience.

131

:

You learn a lot, like on the go,

like you learn how to make, like, he

132

:

would always call it like audibles is

what the chef would always call it.

133

:

Like he would change the menu

in the middle of service.

134

:

And we're like, well, like, this is crazy.

135

:

But.

136

:

The thought behind it is, you know,

like something's changed, something

137

:

got messed up or something like it was

just, you were always on your toes,

138

:

like you had to be, you had to be

willing and able to step outside of your

139

:

boundaries to try to create something.

140

:

Not saying this happened every night, but

like when it did, you needed to be ready.

141

:

and when you're at that high level of

cooking food, they expect you to be ready.

142

:

And I think that made me like a

really just good cook, you know, not.

143

:

I wouldn't say necessarily a chef.

144

:

I think there's differences in

those terms, but, cooking food.

145

:

that is when I was like, wow, this is,

This is something I, not every dish needs

146

:

to have a protein, starch, vegetable, and

a sauce like, you know, cause in culinary

147

:

school, that's what you're taught.

148

:

Everything is like that.

149

:

Very French style.

150

:

but modern food is not like that anymore.

151

:

It's very like, it could just be protein.

152

:

Sauce.

153

:

I mean, my goodness.

154

:

I mean, I've seen, you know, in a bunch

of small things on the side or, you

155

:

know, or can have all those things.

156

:

It's, it's endless at this point.

157

:

That's why I love it because it is vast.

158

:

It's, I'm never going to learn everything,

159

:

Cliff Duvernois: right?

160

:

so why did you decide to leave

Georgia to go to Chicago?

161

:

Evan Sumrell: Well, I had been

visiting Chicago for a number of years.

162

:

I had a friend of mine that

went to DePaul, in Chicago and

163

:

a very good friend of mine.

164

:

And I would visit and I just

fell in love with the city and I

165

:

always was a city person anyways.

166

:

Like I grew up an hour outside of

Atlanta, like in a dairy farm community.

167

:

but it got built up drastically over time.

168

:

You know, obviously going up because

I literally from kindergarten, I

169

:

graduated from high school there.

170

:

And you see, obviously the

town changed drastically.

171

:

But when I got old enough to like

go to the city, like that's where

172

:

I was, I was always in the city.

173

:

I always wanted to go to Atlanta.

174

:

so when I went to college, I lived

in the city and then my college

175

:

was just outside of the perimeter.

176

:

There's like a two 85

that goes around Atlanta.

177

:

They call it the perimeter.

178

:

So anything that's inside the

perimeter is considered Atlanta.

179

:

And then anything outside

is considered Atlanta.

180

:

The suburbs, so it was just outside.

181

:

It was literally like an exit

outside, but I lived in the city.

182

:

Right.

183

:

So anyways, I just visiting

over the years, I was like,

184

:

Chicago's where it's at for food.

185

:

That's where I want to be,

to learn because if you, I

186

:

mean, everyone knows this.

187

:

If you want something, you've got to find

out where it's happening and go to it.

188

:

Cliff Duvernois: Right.

189

:

Evan Sumrell: So, you know, like you

want to be this like really great

190

:

stand up comedian, you're not going to

do it in some small town in Oklahoma.

191

:

You're going to want to go to New York or,

you know, now Austin or LA or whatever.

192

:

So like be around other

really great comedians.

193

:

It doesn't like cooking food

doesn't happen in a vacuum.

194

:

You've got to like broaden your

horizons and, and travel and taste

195

:

different things and cook at different

places and see stuff, you know,

196

:

it's not a, it's not something that

happens in a, small space, you know?

197

:

So that's where I knew I

needed to go to Chicago.

198

:

Cliff Duvernois: If you, so let's

take a step back here for a second,

199

:

because you're, you're coming to

Chicago, you landed a job at a

200

:

restaurant that at that time had one

star, which is not easy, let alone.

201

:

Now they've got to stay, they

202

:

Evan Sumrell: got one star within

the first year of being open.

203

:

Cliff Duvernois: See, that's incredible.

204

:

Now you go there, right?

205

:

And you apply for a job.

206

:

Did you ever feel like you were

in some kind of a pressure cooker?

207

:

Like if I do not perform,

because it's not just

208

:

Evan Sumrell: every day, every, every day.

209

:

So So my so we do what we what we so

having a getting a job in the kitchen is

210

:

a little bit different than a normal like

interview, you may have an interview for

211

:

a kitchen job, but you also are going

to have a stash is what it's called.

212

:

So stash is essentially a

working interview where you

213

:

will work a shift for free.

214

:

And you, that's, that's what it was then.

215

:

Right.

216

:

if you saw us here at Aster, I pay you.

217

:

but that's how we typically do it.

218

:

and you work a full shift.

219

:

and they see whether

or not you're worth it.

220

:

and if you're worth their time.

221

:

when there's, When there's

good cooks a dime a dozen,

222

:

you're having stages every day.

223

:

I mean, like when I worked there,

we would have stages every day.

224

:

We had interns.

225

:

We had all sorts of stuff happening.

226

:

People coming in and out all the time,

you know, turnover rate was high.

227

:

It's a high pressure environment for sure.

228

:

So every day, if you're

not performing, you're out.

229

:

It's like, yeah, someone's going

to take your job, you know?

230

:

And the idea It's what it makes you

think is whose job am I going to take?

231

:

Who's above me?

232

:

I want their job.

233

:

That's how you had to think

every day walking into this.

234

:

Wow.

235

:

You know, it's a tough, it's,

it's tough to like be like

236

:

that 16 hours out of the day.

237

:

Not saying every shift was 16

hours, but There was a lot of

238

:

long days, especially on Sunday,

because Sunday you deep cleaned.

239

:

So we'd break down the kitchen

completely, and we wouldn't leave

240

:

until three, four in the morning.

241

:

Sweet Moses.

242

:

Yeah.

243

:

Cliff Duvernois: Yeah.

244

:

Kitchen's got to be clean.

245

:

Yeah.

246

:

Kitchen's got to be clean.

247

:

Let's talk a little bit now about,

so you've gotten your, you've

248

:

gotten your feet wet in Chicago.

249

:

You're all in on the restaurant scene.

250

:

In Dane.

251

:

You're in Midland.

252

:

Evan Sumrell: I'm in Midland.

253

:

Yep.

254

:

So, COVID happens.

255

:

nobody knows what's going on.

256

:

I just kind of hiding out here, in

Midland because we could actually, my

257

:

son could run around and, you know,

be a part, be outside like Chicago.

258

:

He couldn't even go to the park, you

know, like he shut down everything.

259

:

We're stuck inside our apartment,

260

:

Cliff Duvernois: right?

261

:

Evan Sumrell: which is great,

but when you're with your family

262

:

and everything, but it's not when

eventually you want to get outside.

263

:

so we'd hide out here for a little bit.

264

:

And once the, I had lost my job where

I was working, things were changing.

265

:

And, I just so happened

to find this place.

266

:

and in your life, sometimes you

don't want to think back five years,

267

:

five years from now and go, what

if, so I was like, well, I've been

268

:

working in restaurants this long.

269

:

I know what I'm doing.

270

:

I think it's time to do my own.

271

:

So the Aster

272

:

Cliff Duvernois: happened.

273

:

So where did the, well, so

let's take a step back here.

274

:

So before you open the restaurant, why

don't you talk to us, you know, whether it

275

:

was good experiences or bad experiences,

but what kind of shaped your philosophy

276

:

when it came to opening this place?

277

:

Evan Sumrell: Well, I mean, I, I love

how you said that, like, you know, farm

278

:

to table is a thing or like a thing.

279

:

I hate how it's not a fad.

280

:

I don't think that it should be.

281

:

It's a way of like, we should live.

282

:

Like you should not eat tomatoes

in the middle of winter time.

283

:

Like we're doing this podcast

right now and outside it's

284

:

snowing and we're in Michigan.

285

:

You shouldn't be like, I know that you

can go to the store and go buy tomatoes.

286

:

I get it.

287

:

But how we should eat, you know,

we shouldn't, we should eat what

288

:

is available for us right now.

289

:

That's just how, but it's true.

290

:

It's like, You, I'm able, what's great

about us is like, I have farmers that

291

:

have greenhouses that I'm still able to

buy from during the wintertime and I can

292

:

buy cool things, but most of the stuff

that's going to be on the menu right now

293

:

is braised meats and root vegetables,

you know, potatoes and carrots and

294

:

parsnip and squash and things like that.

295

:

Cause they can last right now.

296

:

and I think that's like super important.

297

:

To it's a sustainable practice for

mother nature, you know, I think we

298

:

need to take care of mother nature.

299

:

It's very obvious I know things

go through changes and earth does

300

:

this thing or whatever, but I

still think we should respect it.

301

:

We live on it so that was a part of

what I thought life was and What i've

302

:

turned I tried to be with my life.

303

:

So I why not do that with my business?

304

:

I mean, that's the You It's a, it's a

very equal thing, you know, so eating this

305

:

way, to me is how we should cook as well.

306

:

if you have tomatoes on your menu in

the middle of wintertime, I hope you

307

:

canned them during the summertime.

308

:

So you're able to do that.

309

:

And we've had, we've been able to like,

there's been some summers where I canned.

310

:

Things of tomatoes, like our whole,

bar up top above it was covered

311

:

in canned tomatoes and I could use

the tomatoes during the wintertime.

312

:

Awesome.

313

:

Right.

314

:

Those are sustainable practices

that we should know how to do.

315

:

Right.

316

:

but.

317

:

Having a cherry tomato on your raw cherry

tomato on your menu in the middle of

318

:

wintertime in Michigan is outrageous,

319

:

Cliff Duvernois: you know, I

was thinking of when you were

320

:

talking about that right there.

321

:

I was thinking of like how many times

I've gone to like the grocery store,

322

:

for instance, middle of winter and their

strawberries, you get everything you want.

323

:

And to me, I can't eat strawberries in

the wintertime because they don't taste

324

:

Evan Sumrell: like anything.

325

:

No,

326

:

Cliff Duvernois: they don't.

327

:

But you, you wait until July

timeframe, whatever it is, when the

328

:

strawberries start to become ripe.

329

:

All of a sudden, they're good.

330

:

They're full of flavor.

331

:

They're super juicy.

332

:

So yeah, I totally get what you're saying.

333

:

Evan Sumrell: I, uh, when I was on under

the radar, he said it, he said, and I

334

:

say, he's like, you're missing things.

335

:

You're like, you're

going to miss tomatoes.

336

:

You're going to miss this.

337

:

You know, like I, I liked the, I,

the idea of, of putting it that way.

338

:

I, yes, I want to miss blueberries.

339

:

I want to miss strawberries

in the summertime.

340

:

You know, I want to miss, You know, ramps.

341

:

I like when you have

342

:

Cliff Duvernois: them.

343

:

You appreciate them.

344

:

Evan Sumrell: Yes, absolutely.

345

:

There's a massive appreciation for him.

346

:

and I think that's goes very in

tune of what we are as a restaurant.

347

:

Like, you know, the community base behind

that is that we support local farmers.

348

:

you know, shout outs a good set farms.

349

:

17 miles away from here and we, they're

at the local farmer's market too.

350

:

We buy from her.

351

:

She's amazing.

352

:

another farm out of Traverse City,

you know, work farms we buy from them.

353

:

Great stuff.

354

:

Another farm, utter bliss

out of Rodney, Michigan.

355

:

Awesome.

356

:

You know, there's just so many that

I can name that we are able to,

357

:

we get lucky enough to work with.

358

:

And showcase what they're doing.

359

:

It's, that's alone is, enough.

360

:

Right.

361

:

I mean, I don't know.

362

:

It's just, it's, it's like, I wish that

it's like the thought process of like,

363

:

you know, obviously it's not, I just, the

farmer's table is cool and that's great.

364

:

But that's not all we are.

365

:

It's like we're so much more.

366

:

The idea to it is more than just

being, I'm buying from a farmer.

367

:

And then, cause you could

say that for everything.

368

:

Of course, those tomatoes that you're

buying at the supermarket are coming

369

:

from a farm or else are they being grown?

370

:

So I could say, I'm buying from a farm

to, to, you know, anyone can say that

371

:

obviously, but like the practice of.

372

:

Being, trying to be as local as you can,

trying to be as sustainable as well, like

373

:

our fryer oil gets turned into biodiesel,

you know, and then a byproduct to make

374

:

your biodiesel is glycerin when we get

that back to make soap and that's how

375

:

you wash your hands in the bathroom, like

fun things like that, that maybe not many

376

:

people know or care about, but I think

it's just a, a cool thing that, that we

377

:

practice here that we try to continue.

378

:

Sure.

379

:

Yeah.

380

:

Cliff Duvernois: For audience,

we're going to take a quick

381

:

break and thank our sponsors.

382

:

When we come back, we're going to

talk to Evan Sumrell, owner of Aster

383

:

restaurant in Midland, Michigan,

about, some of the challenges he

384

:

faced getting this place open.

385

:

And more importantly, what you can

expect when you come here and try this

386

:

food, we'll see you after the break.

387

:

Are you enjoying this episode?

388

:

Well, I can tell you

there's a lot more to come.

389

:

Jump over to TotalMichigan.

390

:

com, enter your email address,

and get on our mailing list.

391

:

You'll get a list of the top

five episodes for the show.

392

:

Along with that, you'll get

all kinds of behind the scenes

393

:

goodies, as well as upcoming guest

notifications, and so much more.

394

:

Just go over to TotalMichigan.

395

:

com, enter your email address today.

396

:

Hello, everyone.

397

:

Welcome back to Total Michigan, where

we interview ordinary Michiganders

398

:

doing some pretty extraordinary things.

399

:

I'm your host, Cliff Duvernois.

400

:

Today, I'm talking with the owner of

Aster located in Midland, Michigan,

401

:

and that would be Evan Sumrell.

402

:

And, Evan, before the break, we

were talking about, the journey

403

:

to come up here to Midland and

to start getting, Aster open.

404

:

What I would like to do is I

would like to talk about how, you

405

:

know, you found the spot You're

like, this is where we want to go.

406

:

This is where we want to, where we want

to plant, plant the flag, so to speak.

407

:

Why don't you plant the

flower, plant the flower?

408

:

That's right.

409

:

Cause Astro's a flower.

410

:

why don't you talk to us about like,

maybe like one of the two, like one

411

:

of the two really like key challenges

that you had getting this place open.

412

:

Evan Sumrell: Okay.

413

:

There's many challenges

of opening a restaurant.

414

:

First thing is location,

location, location.

415

:

So like the location for us,

downtown makes perfect sense.

416

:

I love it.

417

:

Ashman street is awesome.

418

:

Okay.

419

:

Anyone who's listening Ashman street

in downtown Midland has more stuff

420

:

on it than main street itself.

421

:

So it's very important that I

like the fact that we're here.

422

:

I love the location.

423

:

So that was our biggest

challenge and we got that.

424

:

Second one was finding the farmers.

425

:

I don't, I know some farmers in Michigan

that I used in Chicago, but I don't know

426

:

the ones that are more locally based or

427

:

Cliff Duvernois: that are in the area.

428

:

Yes.

429

:

Evan Sumrell: So luckily for us when

we moved here, it was in summer.

430

:

So they had the farmers market going on.

431

:

And so I met a lot of the farmers

and visited a lot of the farms

432

:

that we still use to this day.

433

:

And that's the reason why, you know, cause

I liked what they were doing as well,

434

:

because, you know, a lot of the farmers

that we also use are either organic or

435

:

they also do, Sustainable practices, you

know, making compost, doing different

436

:

types of things, making their own

fertilizers, all sorts of different stuff.

437

:

and I thought that was really

important for us, obviously, for

438

:

what, what we were doing too.

439

:

Why wouldn't we visit the farm

that we're buying our things from?

440

:

You know what I mean?

441

:

Right.

442

:

Makes a lot of sense.

443

:

so that was one of the challenges too.

444

:

The other challenge

was the liquor license.

445

:

That was the best part.

446

:

it took, uh, it took forever

to get a liquor license.

447

:

Something definitely, I hope changes,

in the town, to help that procedure.

448

:

Because it is.

449

:

not fun to go through.

450

:

And don't get me wrong.

451

:

I'm not the smartest person

and I did it by myself.

452

:

filling out all the paperwork.

453

:

So a lot of the reasons why I

didn't get it so fast is because

454

:

I didn't know what I was doing.

455

:

But you keep trying, you keep doing it.

456

:

and I think, that was, it was

not in the budget to get a lawyer

457

:

to help me get a liquor license.

458

:

Let's just say that.

459

:

the budget was me.

460

:

So figuring that out was a big,

Was a big step, And, and trying to

461

:

get it as well is just as tough.

462

:

There's a lot of, silly things that

unfortunately make it difficult

463

:

here to get a liquor license.

464

:

I think those were probably some

of our biggest challenges too.

465

:

And I think.

466

:

One of the biggest challenges that

I think I feel like now is getting

467

:

people to know who we are, you know,

468

:

Cliff Duvernois: yes,

469

:

Evan Sumrell: You think if

you build it, they will come.

470

:

Well, it's not the field of dreams.

471

:

It's not true.

472

:

You have people that pass by

this restaurant all the time.

473

:

And I can't tell you how many people

came in here and thought that it

474

:

was a part of the place next door.

475

:

I was like, oh yeah, like how, how we are

completely, we look completely different.

476

:

Why would you think that?

477

:

and I don't have a giant sign outside

and I don't have all these things.

478

:

We're like this kind of hidden gem.

479

:

And I like that.

480

:

but I think a big thing that I.

481

:

I'm coming to terms with is, you know,

like, I can't, you can have the best

482

:

food in the world, no matter what you do.

483

:

But if you don't get butts in the

seats, you don't have a business, right?

484

:

and that's for anybody.

485

:

You don't sell your product.

486

:

You don't have a business.

487

:

it could be a great product, but if no

one knows about it, it's irrelevant.

488

:

So the idea now is this is This is the

new challenge is trying to get, I know

489

:

that we've, we've hit what we've wanted.

490

:

We're doing really amazing things here.

491

:

We're changing the menu,

literally this week.

492

:

So I think that's like, it's

like, we've got this template

493

:

down of what we do with our food.

494

:

and we're doing really well with that.

495

:

And so I'm like, well,

let's go on to the next one.

496

:

And now we got to get people

to sit down and try it.

497

:

Cliff Duvernois: You know, when you

do this, because you said before

498

:

about opening up a restaurant

is really tough and yes, it is,

499

:

restaurants go under all the time.

500

:

My question to you is, is that when

you're talking about, like, especially

501

:

like now getting butts and seats, how

do you handle the pressure, right?

502

:

I mean, we got bills to pay.

503

:

We got to pay the staff.

504

:

We got payroll.

505

:

We've got like you were

talking about before.

506

:

They got the farmers coming in.

507

:

How do you like manage that, that stress?

508

:

Evan Sumrell: I'm answering a

question therapy, lots of it.

509

:

I honestly, getting out of

this restaurant, I also live

510

:

like above the restaurant.

511

:

I probably shouldn't say that on air.

512

:

but I'm in this building

every day, all day.

513

:

Cliff Duvernois: Right.

514

:

Evan Sumrell: I sleep here.

515

:

You know, this is my home.

516

:

This is literally, this is my home.

517

:

Getting out of this place

is what recharges me.

518

:

you know, I do other side, I

play golf during the summertime.

519

:

I just picked up skiing.

520

:

so been skiing, just trying to like

do things that are not involved

521

:

with actually cooking food.

522

:

Cliff Duvernois: Right.

523

:

Evan Sumrell: I still love cooking.

524

:

It doesn't mean that I don't love it.

525

:

It just, well, having creativity for

me, creativity is not a force thing.

526

:

It's like a, Weird like I don't know it's

in the ether or whatever don't cry like

527

:

it's in it It doesn't it doesn't dishes

come to me when I see things and then

528

:

I think about stuff or they just caught

they just end up In my head, I don't

529

:

know I don't it's not like something

that I it's not if I try to force stuff

530

:

to happen It just doesn't work that way.

531

:

Right?

532

:

My creativity doesn't work that way.

533

:

I learned it could be doing something

that is completely irrelevant to cooking

534

:

food and I We'll just think of a dish.

535

:

I don't know.

536

:

It's just wild.

537

:

It's just a weird, a weird

thing that happens sometimes.

538

:

Well, cause you're not thinking about it.

539

:

Yeah.

540

:

And I think it happens

with a lot of people too.

541

:

Like a lot of creative humans, creativity

comes in all shapes and forms and you

542

:

don't know when it's going to happen.

543

:

It's like, I don't know.

544

:

Sometimes you feel it.

545

:

Make it.

546

:

So there's been some dishes that I feel

like it was like a gift, like here,

547

:

like you, this, like, here's an idea.

548

:

See if it works.

549

:

And then you're like, wow, this

is something I'm still doing.

550

:

10 years later,

551

:

Cliff Duvernois: right?

552

:

Evan Sumrell: This dish was really great.

553

:

Cliff Duvernois: I know you mentioned

before about, uh, skiing and I know

554

:

personally, I enjoy skiing just

because of the aggressive nature of it.

555

:

Because when I'm going now, I'm

talking about downhill skiing,

556

:

not cross country skiing.

557

:

What I'm going like in the

downhill skiing, Man, I am 100

558

:

percent locked into that moment.

559

:

I'm not thinking about the show.

560

:

I'm not thinking about the interviews.

561

:

I'm not thinking about anything else.

562

:

And I think that's important

to be able to completely shift

563

:

your mind out of what you do.

564

:

So that way you can go back.

565

:

Yeah, because if

566

:

Evan Sumrell: you are skiing

and you're going really fast and

567

:

you make a misstep, it hurts.

568

:

You are a yard sale on

the side of the hill.

569

:

I yard sailed this past weekend,

man, and my neck still hurts.

570

:

but I'm, you know, I'm

going to go again on Monday.

571

:

I like, I really, and this is, I get

My thing is like, you know, getting

572

:

older and learning new things is fun.

573

:

It's like, it's a challenge.

574

:

And I think that also helps you

with having it being physical is

575

:

a good thing, obviously, but also

helps clear your mind with other

576

:

things that are going on in life.

577

:

and the creativity of the restaurant

too, because that's one thing that,

578

:

why I want people to come here,

people are coming here to eat.

579

:

Right.

580

:

So I want them to be

present in the moment.

581

:

And if we're not.

582

:

Thinking about the food and being

creative with the food, then

583

:

we're getting them away from the

idea of what Aster is, right?

584

:

So that's the whole thought process.

585

:

It's got to be a full thought

when we have a dish on the menu.

586

:

It's like, the idea is like,

okay, what's the main focus?

587

:

And then we kind of go from there.

588

:

But the main focus is

what's coming from the farm.

589

:

If we can get this, then, then

everything else that goes with it,

590

:

what else can we do that's in season?

591

:

That's going to come with it too.

592

:

Right.

593

:

It's kind of the idea.

594

:

Cliff Duvernois: Now, when you talk

about, because I know we talked before

595

:

about the seasonality of the dishes and

even your menu is changing this week,

596

:

my next question would be is that,

because with your menu changing all

597

:

the time, do you have actually staples

598

:

Evan Sumrell: on

599

:

Cliff Duvernois: the menu?

600

:

Evan Sumrell: Yeah, we do actually.

601

:

so we have our burger.

602

:

I'm going to say everyone right now,

our burger is the best burger around.

603

:

I'll put it up to anybody.

604

:

Cliff Duvernois: The reviewers love it.

605

:

Evan Sumrell: I'll tell it.

606

:

Bring it on.

607

:

Come try the burger.

608

:

I promise you're going to like it.

609

:

And we do change the burger, but

the burger will never go away.

610

:

We'll always have some rendition of

a cool burger on the menu right now.

611

:

It is a bacon, jam, aioli, dill, pickles,

cheddar cheese sauce, and then you get

612

:

two patties that are four ounces each.

613

:

So it's an eight ounce burger.

614

:

and then we do this funny thing

where we say, make it a double.

615

:

and then, so it's actually three patties.

616

:

And it's a joke, because

It's not a double to triple.

617

:

because it's a joke because

there I'm going to shout out

618

:

to a restaurant in Chicago.

619

:

This, to, it's a burger joint.

620

:

It's called Osho of all.

621

:

if you go to Chicago, they have the best

burger, one of the best burgers in town.

622

:

There's another place too.

623

:

That's really good.

624

:

Right.

625

:

but They do, they do that.

626

:

If you get a single, it's a double,

you get a double, it's a triple, if

627

:

it's a triple, it's a quadruple, if

it's quadruple, it's five patties.

628

:

So it's like, it's a, it's a

joke and kind of an ode to them.

629

:

They're like, you know, they did, we do a,

we already give you two patties, but you

630

:

make it a double, it's actually a triple.

631

:

Cliff Duvernois: Right.

632

:

Evan Sumrell: and then we, we,

we kind of, we mess around with

633

:

the burger every now and then.

634

:

So that's a definitely a big

staple, big seller to obviously our

635

:

hush puppies are a giant staple.

636

:

So it's a smoked whitefish, that we

fold into a dough called Pâte à Choux.

637

:

Um, and Pâte à Choux is like a what

you would make eclairs from right?

638

:

but instead of baking it

We actually deep fry them.

639

:

and then we make them savory and then we

serve it with cocktail sauce and that's

640

:

been a staple on the menu, man, since

we put them on, be honest with you.

641

:

and then the other dish is

obviously our, our mushroom risotto.

642

:

one of our farmers, uh, utter bliss, which

is out of Rodney, Michigan, shout out.

643

:

They, he, I buy mushrooms

and eggs from him.

644

:

So that dish is literally

like just for him.

645

:

So it's just a simple, we

make a mushroom risotto.

646

:

The mushroom, the risotto

is made in a mushroom stock.

647

:

Um, and then we have like roasted my

talking mushrooms that go on top of it.

648

:

Comes with a poached egg.

649

:

we finish it with Parmesan,

lemon zest and chives.

650

:

and then.

651

:

But I'm hungry, so those three are like

pretty much will probably never go away.

652

:

Right.

653

:

I think, like I said, the burger may

change every now and then, but really,

654

:

we will always have the burger on

655

:

Cliff Duvernois: man.

656

:

That's beautiful.

657

:

Evan Sumrell: Yeah.

658

:

Cliff Duvernois: If somebody is

listening to this and they want to

659

:

come and check you out or maybe even

find you online, how can I do that?

660

:

Evan Sumrell: So we have, Believe

it or not, we're, we're on YouTube.

661

:

We're on, Instagram, Facebook.

662

:

It's Aster, Michigan, at Aster, Michigan.

663

:

we're located at one three, four

Ashland street, in downtown Midland,

664

:

Michigan, four, eight, six, four, zero.

665

:

Come see us,

666

:

Cliff Duvernois: Evan.

667

:

Thank you so much for taking

time to chat with us today.

668

:

Really appreciate it.

669

:

And for audience, you can always

roll on over to Total Michigan.

670

:

com and click on Evan's interview and get

all the links that he mentioned above.

671

:

We'll see you next time.

672

:

When we talk to another Michigander

doing some pretty extraordinary

673

:

things, we'll see you then.

Follow

Chapters

Video

More from YouTube