The Toasted Pickle was featured on “Seaside Snacks and Shacks.” The show aired at 10 p.m.
“We were quite surprised actually,” owner Karen Avery said of the recognition for her restaurant, which opened at 112 Washington Ave. in downtown Grand Haven two years ago.
The owners invited the employees to their home for a watch party Thursday night.
“They made the food look really amazing,” she said. “They really highlighted Grand Haven, too.”
Avery said she received an email from the Cooking Channel early this spring, and first thought it might be a scam.
What followed was a competition with 30 restaurants from around the Great Lakes to be featured on a new program, “Seaside Snacks and Shacks.” Four restaurants were selected for the episode titled, “From Maine to Miami.”
Toasted Pickle chef Adam Davis, who prepared sandwiches alongside show host Sabin Lomac in the episode, said the restaurant puts an emphasis on making food that you would eat with your family.
“We do a different take on traditional sandwiches,” he said. ”We don’t have a walk-in cooler or a freezer here. Everything’s fresh. The only thing we have that’s frozen is french fries and chips.”
Davis showed off two Toasted Pickle sandwiches to Lomac, including the Green Goddess Grilled Cheese, which features a unique homemade pesto sauce, avocados, goat cheese and cheddar. Davis described his creation as sweeter than most pestos.
The Nashville Hottie — which includes in-house breaded chicken smothered in a sweet, spicy sauce and served on homemade waffles — was also featured.
While a cable television audience may bring new business to the downtown eatery, Avery said she hopes the exposure brings a boost to the entire community.
“It’s just amazing, especially because we’ve only been open a couple years,” she said. “We hope it brings greater awareness to Grand Haven as a whole. It’s a beautiful lakeside community.”
Store owners were told reruns would run throughout this weekend. According to the Cooking Channel’s online schedule, the episode will air Sunday at 11 a.m., and will be showed Aug. 23 at 10:30 p.m. and Aug. 24 at 2:30 a.m.