Market Fresh Meals Rejuvenate Blissfield's Hathaway House

One of Blissfield’s signature businesses is enjoying a revival thanks to the Main Street Market.

The Hathaway House, owned and operated by the Weeber family for all but a few years since 1963, has become the place to be on Tuesdays.  The attraction? Budget friendly dinners, made with the local produce and Hathaway House kitchen expertise.

It’s a big hit, attracting 100 to 180 patrons each week. It’s a bright business success story in sharp contrast to the gloomy economy.

“I had to drive around looking for a parking spot. Isn’t that something? What a terrific thing for Blissfield,” said George Brown, while walking through the market two weeks ago.

Aimee Weeber had been considering ways to do a farmers market for years. This winter, she was approached by friend Jacquie Olender. The former Blissfield resident sells her Heaven’s Gate Soy Candles at several Toledo area farmers markets.

“I thought, ‘it works everywhere else. Why shouldn’t it work in Blissfield,’” Olender said.

“Jacquie really pushed me. She said do it this year and do it on your property so you’ll be able to manage it,” Weeber said.

Weeber held her first market with eight vendors in May. Every week since, she’s added one to three new vendors. Now there are about 25 vendors, and all but a few have signed on to do the entire season, which runs until mid-October.  Weeber said the market has pretty simple but important standards.

“You have to make it or grow it,” she said. “We don’t want it to become a flea market type thing. We want to keep it true to a farmer’s market.”

The market now includes local produce, fresh cheese, jewelry, cookies, fresh bread, cupcakes, hand-made cards from We Photographhy and more.

“There’s tremendous variety for a small town market and everything is really high quality, so I am really proud of the vendors and the way it has turned out,” Weeber said.

Weeber began thinking of ways that the venerable restaurant could capitalize on the market. At first, the Hathaway House had a little stand at the market in front of the house. But she knew there was a better idea.

“What I have wanted to do for years, and we have been doing is trying to use as much local produce as we can. But that means me calling people, going out to farms, and combing back. The logistics are tough,” Weeber said.

Then she realized the produce was coming to her door every Tuesday.

“I was like, ‘Duh. This is the thing to do,’” Weeber said. “This is what people want. They want fresh produce that is local. And it all made sense.”

The other contributing factor to the idea’s success is the price. On the regular menu, a Hathaway House entree costs $22 to $32. The Market Fresh Meals cost $12 or less. Each week, the menu includes three items. Most recently, the menu included barbecue chicken breast with spicy peach glaze and grilled fresh peaches, with a parsleyed rice medley and romaine and cucumber salad with garlic dressing. Another menu item was linguine with fresh ricotta, roasted garlic, roasted corn and zucchini and fresh herbs served with baby green salad with orange-dijon vinaigrette. The final item was grilled bratwurst with local sautéed pepper and onion medley on a toasted bun, served with German potato salad with bacon-vinegar-dill dressing. There are also reserts, including frozen watermelon and lime bars and old-fashioned root beer floats. Weeber noted that the fresh cocktails have been popular, as well.

“I wanted it inexpensive so that it would be friendly. I think some people are a little scared of the Hathaway House. By bringing down the prices, we’re seeing new people. Hopefully they see what we’re all about and come back for birthdays, anniversaries and other special occasions,” Weeber said.

Chef Kim Hong enjoys the market fresh meals.

“There’s a still a lot of excitement. It’s a lot of fun to be able to incorporate (the local) ingredients into our local menu specials,” said Hong, noting that there’s a movement afoot across the country to eat locally-grown food.

Olender, who sells organic soy candles made with local materials and scents, said the event has grown beyond the expectations she had when she began urging Weeber to host a market.

“She took my idea and ran with it. It’s terrific,” said Olender, who, like many guests, runs into many friends while shopping at the market each Tuesday. “Sometimes, I forget I am actually here to work.”