Buldak chicken carbo from Broad Leaf Brewing. This dish features Heffron Farms chicken purchased through West Michigan Farmlink, peas, onions, bacon, and a spicy cheesy sauce served over soba noodles. (Photo courtesy of Broad Leaf Brewing) 
Shown is the Korean corn cheese dip. (Photo courtesy of Broad Leaf Brewing) 
A bowl of pork green chili from Broad Leaf Brewing. It features local pork, poblano chiles, and Michigan cheddar cheese. (Photo courtesy of Broad Leaf Brewing)
By Amy Sherman
WKTV Contributing Writer
Broad Leaf Brewery + Spirits in Kentwood has introduced a new exciting menu, as well as craft spirits, to compliment its artisan beers. The brewery is excited to welcome new executive chef Gabriel Araujo, who is bringing years of experience, and a special passion for cooking that is going to fit right in here.
“Gabe has a wonderful reputation around town for the quality of his dishes and the care he puts into creating them as well as for being a great leader,” said Broad Leaf co-owner Kris Spaulding. She owns the three year old brewery with her husband Jason. They are also the owners of Brewery Vivant in Grand Rapids.
Araujo comes to the brewery with ‘broad’ experience. Originally from Saranac, he’s been working in West Michigan kitchens for close to two decades. He was the opening chef at Harmony Hall West, Hancock, and most recently was the general manager and chef at Fish Lads and Carvers at the downtown market.
He also did a short stint at the Secchia Institute for Culinary Education at Grand Rapids Community College, but left before completing his degree. As a self taught chef myself, I can totally get behind his approach of just getting to work, and learning on the job.
“I found myself getting bogged down, I was working at two restaurants while attending school full time,” said Araujo via a Facebook post. “I decided to drop out and make money learning hands-on rather than paying to sit at a desk. I felt I got much more out of hands-on experience than I did at school. Being in the s*** on the line and working your way out of it while trying to stay calm, collected, organized is a better way for me to learn than any class I could take. Not to mention being surrounded by fire and knives on a slick floor.”
Broad Leaf, which is located on the corner of Lake Eastbrook and 29th street, has gone through a few menu iterations since opening, some of which were chef driven and some due to the pandemic closings. The new menu that Araujo just introduced features interesting flavor combinations inspired by street style world cuisine.
So what the heck does that mean?
It means you’ll find things like a creamy, sweet and spicy baked corn dip, that comes out hot and bubbling with mozzarella cheese, and laced with spicy Korean gochugaru red pepper flakes. A slow and low burn comes from poblano peppers in the pork green chili, which features local pork shoulder braised to tender perfection and brightened by fresh green cilantro. The hot chicken katsu sandwich melds a classic Japanese technique with hot and spicy American flavors. A hearty chicken breast gets a crunchy panko coating and a heavy swipe of chili oil, then topped with a homemade miso pickle, shredded lettuce, American cheese, and curry mayo. When you say that a dish has flavors that sing, that is what we are talking about with Araujo’s cooking at Broad Leaf.
“I love taking the most simple of ingredients and turning them into something that someone will want to eat again and again,” said Araujo via Facebook.
Pairing up this exciting food is easy with all of the drink offerings at Broad Leaf. They recently added distilled spirits to their lineup, with their first offering being a gin, which is one of Araujo’s favorites. “The gin is killer, and Shayla (the bartender) has been doing some really cool stuff with cocktails using local seasonal fruits,” said Araujo.
As for beer, there is something for everyone, as the restaurant offers both the more traditional American styles that Broad Leaf makes, as well as the classic Belgium style beers that Vivant brews. Araujo is a fan of Cosmic Question, which is described as an ‘intriguing ale’ described as having a malty fruit punch flavor with just a bit of tartness. As an IPA fan, I’ve liked the Rapid IPA, which contains my favorite hop variety, Amarillo. Enigmatic Velocity is a juicy little IPA with notes of grapefruit, orange and red currant. If you are already a fan of Vivant beers, you’ll find classics like Beach Patrol to enjoy. The drinks menu changes daily, and you can see the updated list online at the Broad Leaf website.
Broad Leaf is a big, open, colorful space, with plenty of room to safely spread out. There are some private dining booths, lots of communal style tables, and a new outdoor patio. The kitchen is located in a converted shipping container inside the building, and you can see the production facility and barrel storage adjacent to the pub. Depending on the day, you might order beers at the bar. The knowledge of the staff is impressive, you can ask any question and they are happy to share what they know, and to guide you to the drink that you’ll love.
The passion of the staff here can only be enhanced by the addition of Araujo. “I love cooking because I love to create,” said Araujo. ”I love feeding people, making people happy and giving nourishment.”
The whole team at Broad Leaf is excited that Chef Gabe has arrived. “His passion and dedication to his craft inspire his team to do great things, while his approachability and kindness build a positive atmosphere,” said Kris Spaulding. “It’s something not found in enough kitchens in the restaurant industry.”
