Executive Chef Daniel Lane believes that food is a form of art and it’s that guiding principle that informs the cuisine you’ll find at Fuze Kitchen and Bar. Located at 214 East Michigan Avenue in the heart of downtown Kalamazoo, Fuze opened in December of 2016 and serves a seasonal, eclectic menu in a funky, casual atmosphere. Using the freshest ingredients available, Chef Daniel and his staff prepare the restaurant’s globally-inspired fare in a unique openconcept kitchen, allowing customers to watch as the magic happens. With sandwiches ranging from a lamb gyro to a grilled portabella served with truffle aioli on herbed focaccia bread and entrees like Grilled Chicken and Dumpling and Seared Duck Breast, there’s a little something for everyone on the menu. Fuze is open every day but Monday, with its “Sunday Funday” brunch being served from 10:30 am to 3:00 pm.
Chef Daniel joined the team at Fuze Kitchen and Bar after eight years in the restaurant business in Grand Rapids. He loves the food industry and everything it entails, even embracing the long hours that it demands. He is passionate about both the presentation and the depth of flavor in every dish he prepares. He firmly believes that the way the food is presented can change the way his customers feel about what they are about to eat. He wants to be sure that every bite looks as delicious as it tastes. He is deliberate about incorporating all five flavor profiles (salty, sweet, bitter, sour and umami) into all of his entrees so that diners’ palates are completely engaged and fully satisfied.
Chef Daniel’s work at Fuze keeps him pretty busy, so when he’s home he likes to keep things simple in the kitchen. A sunny-side up egg with a juicy, perfectly cooked steak is his go-to meal. He also loves going out to other local restaurants to try new things and find inspiration for his own kitchen. He believes that cookbooks are a great place to start for culinary inspiration and recommends that at-home chefs start there to improve their range and expertise in the kitchen.
His schedule at the restaurant is the opposite of his girlfriend Victoria’s, but they make finding time together a priority. Daniel also tries to have a sit-down dinner with his parents and siblings once a week so that they can catch up and enjoy each other’s company. Because his job has him on his feet for long hours at a time, he really enjoys relaxing with his newly adopted dog, Tanner, and watching Netflix.
Chef Daniel has graciously shared his Spicy Feta Pimiento Cheep Dip recipe with our readers. It’s the perfect treat for your own get together or Netflix binge-watching session. Enjoy!
- 1.5 lb. Cream Cheese
- 3/4 small bottle of Cholula
- 4 Tablespoons Prepared Horseradish
- 1 Cup Crumbled Feta
- 1 Small Can Diced Pimiento Strained, No liquid
- 1 Jalapeno Small Diced
- 1 Cup Sour Cream
- Small Pinch of Cayenne Pepper
- Salt & Pepper to taste
Place Cream Cheese and Sour Cream in a large mixing bowl, using an electric mixer whisk until the cheese and cream become smooth and fluffy. Add the remainder of ingredients and mix until well incorporated. Adjust seasonings to your own personal preference. Enjoy with some pretzels or grilled bread.
* Kitchen closes one hour before close.
Tuesday – Thursday 11am – 11pm
Friday & Saturday 11am – 12am
Sunday Funday Brunch 10:30am – 4pm
Erica Shier is a married mother of four who loves reading, scrapbooking and thrift stores. When she’s not driving her small pack of children around, she spends her time volunteering, writing and trying to keep on top of the laundry.