Local Wine At The White House

Black Star Farms ice wine served at White House Governors Dinner!

Little Green Jugs At Left Foot Charley's

Lots of good news from Traverse City's urban vintner. See the RE story: Winery now using taps, growlers

The winery, at the Grand Traverse Commons, will also use beeswax to seal its bottles.

The winery plans to sell one-liter, refillable "Little Green Jug" growlers. Customers can also bring in their own bottles...

...On tap, Left Food Charley will start with Pinot Grigio and Riesling and a hard cider.

Official site: Left Foot Charley

Via UpNorthFoodies

Goodbye To A Classic

UpNorthFoodies with the story: Epicurean Classic heads to St. Joe’s

On IPR yesterday the reasons given for the move were a corporate sponsor at KitchenAid and a larger population base to draw from.

Traverse City will miss the Epicurean Classic more than it will miss Traverse City.

Growing Like A Weed

Northwest Michigan is going to be a test location for a couple of hops varieties.

See: Local hops potential growth industry

L. Mawby Vineyards Grows

See DetNews: Larry Mawby partners with industrialist to expand winery"

We said, 'Where do we want to live?' Up north. 'What do we want to do?' Work outside." And the prospect of starting a winery, where their sons also could work if they wished, was enticing.

Visit their web site: L. Mawby Vineyards

The Cherry Hut Gets National Media Attention

In the Christian Science Monitor: Want fruit with that burger?

The burgers at the Cherry Hut restaurant in Beulah, Mich., are a hit with customers. But these aren't ordinary hamburgers. Every summer, when tourists come to sample the state's bumper crop of cherries, the restaurant's co-owner Andy Case starts taking orders for the restaurant's popular burger. After broiling the patties in the kitchen, he slides them onto a bun and tops them with fixings. It's in this moment, before the first bite, that customers stir with anticipation because the Cherry Hut is home to an unlikely specialty – the cherry burger.

The burgers are filled with tart, or sour, cherries grown in northern Michigan – the cherry capital of the world.

Although people come to the Cherry Hut for the restaurant's cherry pies, the cherry burger has become a popular seller and a conversation starter. Mr. Case says he probably sells more cherry burgers than regular burgers. "People want to be more health conscious," he says. The cherry burger is "tasty, juicy, healthier."

More Bad News For Raw Milk Advocates

Unpasteurized Milk Poses Health Risks Without Benefits

Wellington Street Market

The braintrust from The Cook's House has opened a new neighborhood style market less than a block away on Wellington St.

See:
Eric's blog 'An Obsessed Chef': Market Opening!!

IPR: Wellington Market

Ice Wine

Black Star Farms has their A Capella Ice Wine for sale. Price is reduced to $75 until 12/25.

A Hops Explosion In Northern Michigan

The growing of hops in northern Michigan is generating incredible interest. Maybe barley will be next?

See:
GTHerald: Area farmers get hopping

IPR News Feature: Local Hops

Leelanau.com: Leelanau Sustainable Hops Production Workshop

Fustini's Gets More Local Coverage

I mentioned Fustini's Oils and Vinegars previously, now they have an article in the Record-Eagle: Fustini's: European with TC flavor

TASTES of Black Star Farms

Holiday Open House at TASTES

FRIDAY, DECEMBER 12 FROM 5-9 PM
Join us at TASTES of Black Star Farms for the Village at Grand Traverse Commons Holiday Open House. Enjoy complimentary wine tasting and get creative with a paint your own wine stopper - a perfect stocking stuffer!

Hard Cider

Northern Michigan has a growing list of options for hard apple cider.

Blackstar Farms has Hard Apple Cider.

Tandem Ciders recently opened in Suttons Bay (See: Hard Cider Revival)

And Mother Earth News recently had an article on creating your own hard cider.

See: Make Your Own Hard Cider

New Raw Milk Discovery

Raw milk has been mentioned previously.

A new study discovers a low temperature spoiler.

See: New bacteria discovered in raw milk

Another Iron Chef?

Cat Cora reveals there may be another contest for the 'Next Iron Chef'.

See B&C: Food Network May Be Looking For Another Iron Chef

TreeHugger Lists Their Nine Essential Foodie Books

9 Must Read Books on Eating Well

Praising Black Star Farms' Rustic Apple Galettes with Raisins and Apple Brandy

See the recipe at AH: Black Star Farm Apple Galettes

Turkey Taste Test

See MotherEarthNews: How Eight Heritage Turkeys Kicked a Butterball’s Butt

The FreePress describes the types of turkeys:
9 kinds of turkeys, from heritage to Michigan-raised

And SmartMoney has Cat Cora test high-end wall ovens: Can a $4,000 Oven Cook a Better Turkey?

In northern Michigan Biehl's Circle B Turkey Farm is a popular source for anti-biotic free turkeys. And Taste The Local Difference lists Hubbell Farm and Royal Farms as providing turkeys.

Suds And Snow 3

Timber Ridge Resort is hosting the third annual Suds and Snow March 7th, 2009.

See:
Winter is getting closer, here's something to keep you warm

The third annual Suds and Snow will feature microbrew samples from at least ten Michigan breweries (Arbor Brewing Company, Bell's, Dark Horse, Founders, Right Brain, New Holland, Jolly Pumpkin, Leelanau and Short's are confirmed so far) combined with snowshoeing. Tickets are $20 in advance and $30 at the door (advance ticket sales close at noon on March 6).

Butternut Squash Bisque

I got the basis for this from an old slow cooker cookbook. But I made it thicker and a bit healthier with the sweet potato.

1 medium-sized butternut squash; peeled, seeded, cubed
1 sweet potato; peeled and cubed
1 onion; chopped
1 celery stalk; chopped
2 garlic cloves, minced
1 Cup lentils; dry (I use the red ones)
1 tsp garam masala
4 Cups chicken or vegetable stock

Put the vegetables in the slow cooker, sprinkle the garam masal on top, then pour in the broth or stock.

Cook for 4-5 hours at high temperature or 8-9 hours at low temperature.

Just before serving take your potato masher or stick blender and mash/puree the soup to make it a thick bisque.

It is really good when served with Pleasanton Brick Oven Bakery's parmesan olive bread.