Two Turnips Dining

 

October 15, 2005 Lauron and Drew Turnipseed got married – a day before Drew’s birthday, mind you – and that day was the culmination of a love triangle between the bride, groom, and the omnipresent world of food and beverage. It was said by some to be love at first beer, others said it was love at first escargot, but no matter what it was, their love grew while exploring the hint of lemon in a perfectly executed beurre blanc or the tantalizing, unexplained ingredient that can be found in a seemingly simple dish.

Dwight D. Eisenhower once stated that, “some people wanted Champagne and caviar when they should have had beer and hotdogs.” Drew and Lauron figured this out early in their time together; they ate a $5 lunch at a hole-in-the wall taco stand in Queens, and then ventured in to the elite 4 Star world of Manhattan that same evening.

Lauron, having managed fine dining restaurants in New York for several years, was elated to discover Drew’s natural ability to cook. What a relief to someone who knew everything they could learn about food, while schemingly avoiding the knowledge of how to produce it! One evening, crammed in their studio brownstone apartment in Brooklyn, Lauron “gently” suggested the possibility of culinary school. A week, and a ridiculous chef hat later, Drew was signed up and being yelled at by a Frenchman three times his size at the Art Institute of New York City. Like the star of Pixar’s Ratatouille, who happened to be a small Parisian rat, Drew found his niche in the fascinating world of kitchens without boundaries.

While Lauron ran a neighborhood restaurant under the Brooklyn Bridge, she finished her BA in English Language Arts and graduated with honors from Hunter College, City University of NY. If their studies weren’t enough, Drew decided to undertake sommelier training at the International Wine Center and earned a graduate certificate in Food and Beverage Operation from New York University. Their precious time together was reduced to food handling courses, bartender seminars, liquor sommelier courses, food shows such as Star Chef International Congress and of course, Sunday brunches – their only day off together. These anticipated and well deserved outings extended from 11am – 4pm and required a week’s work of research for the perfect destinations.

Finally, it was time to part with their beloved city. After graduations and teary going away parties, Drew and Lauron made their grand exit.

How does one move from urban life to the quiet peaceful existence one finds in Southwest Michigan? Drew and Lauron calmed their frazzled city nerves on a vineyard in Bordeaux, France for five weeks. As wine apprentices at Chateau La Gatte, the adventurous couple not only picked grapes for harvest, but quickly became gastronomic consultants for the wonderful Affatato family. Drew’s culinary capabilities were tried by the world’s experts – the French! And naturally, Lauron followed up with her amazing service skills.

Upon their Michigan arrival the duo began searching for lucky candidates who would appreciate their love for food and amazing dining experiences. That’s when Two Turnips was created: “Why don’t we bring dining experiences to the homes of local connoisseurs?” they asked.
Whether it be a romantic celebration for two with grandma’s china, or a backyard cookout for ten, let Two Turnips do the work for you! Lauron and Drew look forward to creating a menu and atmosphere in your own home that’s tailored to your specific wishes.