The expanding collaboration and partnership among growers and producers in southeast Michigan forges a robust and resilient food system. Bløm Meadworks and Fresh Forage intentionally cultivate these connections to grow their local food community. Both businesses place a high priority on sourcing ingredients from Michigan producers while also committing support to their surrounding communities.
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PETOSKEY, MI – MARCH, 2019: Staying home for a spring break or holiday is often more appealing than the busyness of getting ready for a vacation. Staycations are becoming evermore popular.
“Not everyone takes off for a week-long spring break,” explains Bob Keedy of Wineguys Restaurant Group. “We wanted to reach out to our friends and neighbors to make a stay-at-home spring break a little more appealing.”
Embrace the long Winter season with these local dinners, community events, and cooking classes in the Traverse City area! There’s plenty of opportunities for everyone to get out of the house on the frightful Winter days ahead.
This summer marks the 20th anniversary of a Southeastern Michigan favorite with a loyal follow – ing: the Common Grill in Chelsea. Before the doors opened on Main Street in July 1991, “ I estimated that we could appeal to a 10-mile radius,” says owner and Executive Chef Craig Common. Chelsea was a bit sleepier than it is today, and the Purple Rose Theater—which eventually grew to draw people to the town from around the country—had just been launched by actor Jeff Daniels in February of that year. It was Daniels’ father, Bob Daniels, owner of Chelsea Lumber, who approached Common about starting a restaurant for the theater crowd.
The months that produce the most diversity of fruits and vegetables in our dear Mitt include August, September, and October. October almost seems to embody a last-grab month of seasonal bounty before the long hunkered-down winter of root and storage vegetables begins. So what better time of the year to treat yourself to an extraordinarily fresh and local dining experience, paired with some of Michigan’s finest wines at Thunder Bay Winery?
Chateau Chantal Winery & Inn is situated high on a ridge overlooking the rolling vineyards and cherry orchards of Old Mission Peninsula, a perfect backdrop to experience Fall in Northern Michigan. Enjoy the sweeping views of East and West Grand Traverse Bay while enjoying local food and the perfect wine pairing that awaits you. With a 25-year legacy of food and wine education through cooking classes, pairing seminars, wine dinners and gourmet breakfast preparation, Chateau Chantal will impress with an elevating wine experience and a relaxed atmosphere.
What makes northern Michigan so iconic? One could argue that it’s the 105 miles of “fresh coast” surrounded by countless hiking trails, ski hills, lake life, and the world-renowned Sleeping Bear Dunes. Others would say it’s the dozens of festivals hosted throughout the year including the Cherry Festival, Film Festival, or Polka Festival. Some may say it’s simply the diverse foodie options served by that sweet midwestern hospitality. But, only one thing pairs well with all of these iconic experiences: wine. Rove Estate & Winery in northern Michigan is an absolute staple of all things Traverse City, therefore may be one of the most iconic locations of them all.
Jeff Rose, Michigan State University alumnus and Come as You Are (CAYA) Smokehouse Grill executive chef, will be the featured chef at the MSU Tollgate Farm to Table Dinner, Aug. 25, 2018, at 4 p.m. The event’s four-course meal will highlight food grown at the MSU Tollgate Farm in Novi, Michigan, or from farms within a 25-mile radius of the facility.
Last May, four cool guys embarked on a journey around the coast of Lake Superior in order to bring awareness to the health of the Great Lakes. Read their story here. This month, I was able to connect with the guys and get some answers on my favorite topic: food.
What is kombucha exactly? The simplest answer is “fermented tea” – a statement that rarely encourages a first time sipper to indulge in the sweet and tart flavors that the fermentation process produces. I fell in love with the drink myself when living in Seattle, one taste-bud-convincing sip at a time. The beverage was different, and I can’t lie and say that I was crazy about the stuff on day one – but as time went on I found myself using it to quench that desire for a sweet and flavorful beverage. Years ago, I remember visiting the UP from Seattle, and not being able to find Kombucha in the stores at all. However, in the last few years, the UP has gained some fantastic brewers who are changing the local culture.