Chef Jared and Company

10/18/2026

A LITTLE REMINDER
WE WILL BE CLOSED TOMORROW, MONDAY, OCTOBER 19!

Tomorrow, Chef is trading the restaurant kitchen for a classroom as we head to Novi to help the Michigan Hospitality Foundation with its ProStart Culinary Boot Camp!

One of the things we’ve always believed is that the future of hospitality depends on what we’re willing to teach the next generation and sometimes that means putting education ahead of the cash register.

Chef will be spending the day working with Michigan’s future culinary professionals, sharing knowledge, teaching techniques, and hopefully inspiring a few students to pursue a career in this crazy, wonderful industry.

Meanwhile, back in Manistee, our incredible team gets something they’ve more than earned after a long, busy season:

AN EXTRA DAY OFF!

A little time to rest, recharge, spend time with family, and hopefully enjoy a meal that they don’t have to cook, serve, or clean up afterward.

We know closing for a day isn’t always convenient for our guests, and we genuinely appreciate your understanding but investing in the next generation of chefs and taking care of the people who take care of you every day are two things we’ll never apologize for prioritizing.

We’ll be back Tuesday morning, October 20, ready to welcome you!

And hopefully Chef comes back having taught the students a thing or two. Although, knowing culinary students, there’s a pretty good chance they’ll teach him something, too.

Thank you for supporting a restaurant that believes hospitality extends well beyond our own four walls.

10/15/2026

LOOK AT ALL THESE GLUTEN-FREE GOODIES!

Well, would you look at that… our gluten-free options are BACK IN STOCK at Chef Jared & Company!

We’ve been busy restocking, and our gluten-free friends have plenty of delicious options to choose from again.

Because everyone deserves a little something sweet, and nobody should have to settle for boring just because they’re avoiding gluten.

Stop in, take a look at what we’ve got, and maybe grab a little something for later.

Fair warning: buying just one might require more self-control than most of us possess.

Come see us at 215 Arthur Street in Manistee!

10/13/2026

Apparently, Manistee has decided that Friday is officially soup day, and we’re certainly not going to argue.

THIS FRIDAY: WISCONSIN CHEDDAR SOUP!

Rich, creamy Wisconsin cheddar loaded with carrots, cauliflower, and broccoli. It’s cheesy, hearty, and exactly what you want when the Michigan weather starts reminding us that summer is officially over and because soup without fresh bread is just unacceptable around here…

$25 gets you:
* A half gallon of homemade Wisconsin Cheddar Soup
* A fresh loaf of our house-baked bread

DID YOU KNOW?

You can add an additional loaf of our fresh house-baked bread for just $5! Because let’s be realistic. Someone’s going to eat half the loaf before the soup even makes it to the dinner table. We’re not naming names.

Preorders are HIGHLY encouraged!

Pickup Friday beginning at 10 AM.

Call 231-299-1087 or stop in to reserve yours. Half a gallon of soup. Fresh bread. Friday dinner handled.

And yes, dipping the bread directly into the soup is not only acceptable, it’s practically encouraged.

10/12/2026

ALRIGHT, MANISTEE… WE NEED YOUR HELP!

The 2026 Readers’ Choice Awards are here, and Chef Jared & Company is asking for a little love from the people who make what we do possible every single day.

YOU!

We’ve spent the past year cracking eggs, baking bread, pouring an unreasonable amount of coffee, and doing everything we can to make our little corner of Arthur Street somewhere people genuinely enjoy coming back to.

And apparently, you keep showing up. So we must be doing something right!

Now we’re asking you to take a minute and cast your vote for Chef Jared & Company in the Readers’ Choice Awards!

We know our followers, and if there’s one thing we’ve learned, it’s that you certainly aren’t shy about sharing your opinions. So here’s your chance to put those opinions to good use!

Every vote means something to our entire team. Behind every breakfast, every loaf of bread, and every cup of coffee is a group of people who work incredibly hard to make your experience worth coming back for.

Vote for us here:

https://www.manisteenews.com/readerschoice/ #/gallery?group=553639

And if you feel like sharing this post with a friend or two, we certainly won’t complain.

We make the food. You make this place what it is.

Thank you, Manistee. Now go show our team some love!

10/10/2026

Chef Jared & Company will be closing at 1 pm today as our team heads out to help celebrate a very special occasion.

Congratulations to Jordan & Emma!

We’re honored to be part of your big day and wish you a lifetime of love, laughter, and figuring out what’s for dinner.

Thank you to our wonderful guests for your understanding and continued support.

10/06/2026

FRIDAY SOUP CLUB: FRENCH ONION 🧅

After 25 gallons of B**r Cheese disappeared last week, we got the message loud and clear, Manistee is ready for soup season.

This Friday we’re bringing out one of the classics:

FRENCH ONION SOUP

Slow-cooked onions, rich savory broth, and all that deep French onion flavor that makes cold-weather food worth waiting for.

$25 — Half gallon of homemade soup + a fresh loaf of our house-baked bread.

Last week taught us something important: preordering is probably a good idea.

We’ll make extra for walk-ins, but once it’s gone, it’s gone and apparently 25 gallons isn’t the safety net we thought it was.

Pickup Friday beginning at 10 AM.

Call or stop in to get your name on the list. 231-299-1087

Friday dinner: handled.

10/03/2026

CHEF GOT BORED AGAIN.

So naturally, there’s a new sandwich feature!

MICHIGAN THAI CHILI HOT HONEY PULLED PORK — $15

Slow-cooked pulled pork tossed with Mi Hot Honey , piled onto a bacon brioche bun with dill pickles and a sweet chili slaw!

Because apparently regular hot honey wasn’t enough. We needed the Thai Hot Honey to come in and choose violence.

Served with Great Lakes Chips.

Sweet. Spicy. Sticky. Savory. A little messy.

Basically everything a good pulled pork sandwich should be.

Come hungry. And maybe grab an extra napkin

09/29/2026

FRIDAY SOUP STARTS THIS WEEK.

And we’re kicking it off with a little help from our friends at Third Life Brewing Company

This Friday’s soup: B**R CHEESE SOUP

Made from scratch at Chef Jared & Company and featuring b**r from Third Life Brewing right here in Manistee because if we’re going to make b**r cheese soup, it seems only reasonable that the b**r should come from people right down the road who know a thing or two about making it.

$25 gets you a half gallon of B**r Cheese Soup + a fresh house-baked loaf of bread.

Dinner handled.

Preorders are highly encouraged because we’re making a limited amount and based on what happened with the Soup Club last year, some of you take your soup very seriously. 231-299-1087

Pickup this Friday beginning at 10 AM.

Local b**r. House-baked bread. Homemade soup.

Not a bad way to bring Friday Soup Club back.

09/28/2026

IT’S BACK. FRIDAY SOUP SEASON HAS RETURNED.

The weather is cooling down, which means it’s officially time to bring back one of our favorite cold-weather traditions at Chef Jared & Company:
Friday Half Gallons of Homemade Soup + Fresh House-Baked Bread.

Every Friday, we’ll make one soup from scratch, bake the bread, and make Friday dinner a whole lot easier.
1/2 gallon homemade soup + fresh house-baked bread — $25
Preorders are highly encouraged because once it’s gone, it’s gone.

And because we know some of you like to plan your soup consumption months in advance, here’s the lineup:

OCTOBER
Oct. 2 — B**r Cheese
Oct. 9 — French Onion
Oct. 16 — Wisconsin Cheddar
Oct. 23 — CLOSED
Oct. 30 — Cheddar Broccoli
NOVEMBER
Nov. 6 — Chicken Noodle
Nov. 13 — Bean & Ham
Nov. 20 — Tomato Basil
Nov. 27 — Clam Chowder
DECEMBER
Dec. 4 — B**r Cheese
Dec. 11 — Wisconsin Cheddar
Dec. 18 — Potato Chowder
Dec. 25 — CLOSED for Christmas
JANUARY
Jan. 1 — Beef Stew
Jan. 8 — Cheddar Broccoli
Jan. 15 — Chicken & Rice
Jan. 22 — Beef & Noodle
Jan. 29 — Bean & Ham
FEBRUARY
Feb. 5 — Tomato Basil
Feb. 12 — Clam Chowder
Feb. 19 — Crab Bisque
Feb. 26 — Crawfish Étouffée Style
MARCH
Mar. 5 — Cheddar Cauliflower
Mar. 12 — French Onion
Half a gallon of soup. Fresh bread baked right here. Dinner handled.
Because sometimes the best thing you can cook for dinner is absolutely nothing.
Friday Soup Club returns October 2.
Now the important question:
Which soup are you already planning your Friday around?

09/27/2026

IT’S THAT TIME OF YEAR AGAIN.- Chef is heading back into the classroom.

One of the things we’re incredibly proud to make time for each year is helping educate and mentor Michigan’s next generation of culinary professionals through the Michigan Hospitality Foundation’s - Boot Camp.

This year, Chef will be working with culinary students on October 19, October 23, and October 27.

Those days mean stepping away from the restaurant and, yes, sacrificing a little revenue. But there are some things we believe are worth more than what comes through the register. Sometimes you prioritize education over profit.

And while Chef is off teaching, it also gives our team something they’ve more than earned after another busy season: An extra day off.

So Chef Jared & Company will be closed October 19, 23, and 27 while Chef spends some time with Michigan’s future culinary professionals at Culinary Boot Camp and our team gets some well-deserved time to themselves.

This industry doesn’t get better unless we’re willing to invest our time in the people who are coming up behind us and if we can play even a small part in helping shape the next generation of Michigan hospitality, we’re going to make the time.

The restaurant will be back the following day, probably with Chef having learned a thing or two from the students, too.

Our Oct. 23 ProStart Boot Camp is one month away!

The best way to get ready for the 2027 ProStart Competition is by joining a team of professionals and educators at Boot Camp, where students will get hands-on instruction and feedback from industry experts.

Boot Camp runs 9 AM - 3 PM and costs $35 per student. Register today at mihf.org/student-events.html!