This sauce is fall in liquid form. A brilliant balance of sweet, tart and savory comfort, worthy of diverting cider from your cup. Use the best quality apple cider you can find and your efforts will be rewarded with a lick-your-plate clean experience. It shines when served with a grilled pork tenderloin (though it would be equally at home on the same plate with with a turkey or chicken breast) and an earthy root vegetable mash of potatoes, parsnips and rutabagas. A good local hard cider wouldn’t go amiss with this meal either.
Timothy Young, founder and chef of Food for Thought in Honor, has the same responsibilities and worries as most business leaders. But when it comes to managing relationships in his organic and wild-harvested specialty food company, Young has strong feelings about the food distribution system he relies on.
The storm that tore across Leelanau and Grand Traverse counties last month uprooted trees and damaged homes. But it also beat up a lot of locally grown produce, leaving it unable to meet our “perfect produce” standards.