Traverse City Restaurants: Raised in the original Om Café run by his mother, Jason Thibodeau began building his culinary cred bussing tables, washing dishes and cooking—starting at age 12. A finance career took him out of Michigan for 20-plus years, but he recently returned home to expand his family’s restaurant concept to Traverse City and start a vegetarian and vegan eatery. We stop by Om to talk vegetable proteins, macrobiotics and organic cocktails.
We have seitan, which is actually a protein from wheat and made in-house at Om. In addition to many vegetable proteins, we also have protein-packed ingredients such as quinoa, adzuki beans, pintos, cashews, cheese and fish.
A macrobiotic diet has an emphasis on grains and seasonal local vegetables that are simply prepared to keep their natural nutrition intact. Our dishes have no processed, refined, or sodium-laden ingredients.
We do a fresh-squeezed blood orange margarita. Ingredients are homemade lavender simple syrup with jasmine liqueur, organic ginger ale and lime, and spiced rum with local apple cider ice cubes and a cinnamon stick.