Chef Mario Batali to appear at Traverse City Borders

Chef Mario Batali will autograph his new book, Molto Gusto at Borders in Traverse City July 17.

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Quiche cure to Thanksgiving dinner hangover

...and an idea for your wish-list this holiday

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Calling all gardeners!

Chef Eric Patterson blogged about wanting to create an organic garden in the space next to The Cooks' House, his restaurant on Traverse City's West Front Street. He just announced he got the go ahead from the city commission, and is now inviting gardeners to join in.

A Quest for Chocolate

Today's Record-Eagle has a story about Barbara Disborough and her quest for chocolate, which led her to writing "The Guide to Chocolate in the Grand Traverse Region." She'll be signing the book this Saturday in downtown Traverse City at Morsels Bite-Sized Bakery from 10 a.m - noon, and Horizon Books from 12:30-4:30 p.m. A box of chocolate and a book about it...now that's a sweet package for Valentine's Day!

Cookbook to support local food program

Check out the Food to the Rescue Cookbook, created to raise awareness of and support the new Food Rescue of Northwest Michigan. Profits from the sale of the book will support the program. The book includes more than 100 recipes from local celebrities, chefs and others. Purchase as a spiral bound book or download as an ebook.

Lori Narlock’s Visit to TC

Chef Lori Narlock, author of Small Plates, Perfect Wines, was in Traverse City for the Epicurean Classic, and blogged about her experiences here in northern Michigan, including a Black Star Farms wine, dinner at the Cooks' House, a nod to the Great Lakes Culinary Institute, the friendly locals, and the friendly, professional staff at Firefly. She also includes her recipe for Chocolate Puddle Cakes.

It’s All In The Approach

There are two types of cooking, and one of them brings passion to the plate, according to Chef Eric Patterson. He and Jen Blakeslee, co-owners of The Cooks' House in Traverse City, are planning a cookbook, and he shares his thoughts about the process in today's post on his blog.

"I'm a bit nervous to say the least," he writes. "Jen and I don't want to write just another collection of recipes. We want to write a cookbook that teaches people how to cook from within themselves."

It’s Cruising Time Again

July and August seem to be the months most sailors...head to distant anchorages...Memories of our cruising days elicit thoughts of provisioning for the weeks on board.

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The Best Books about Food and Drink

I believe that the best, most engaging food writing, like a brilliant recipe, is timeless. Therefore, I propose to review some of my favorite books about food and drink, regardless of their publishing dates.

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Savor Michigan Cookbook Highlights Northern Michigan Restaurants

The addition of Michigan locales to Chuck and Blanche Johnson's Savor Cookbook series is an inviting look at some of our favorite area restaurants. Traverse Epicurean Classic's Matt Sutherland's involvement in this publication lends credence to the choices therein. An interesting bit of history about each restaurant prefaces recipes just waiting to be tried.

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A Northern Michigan Wine and a Good Read

Continuing along in the local gift giving vein, why not pair a local wine with a copy of the new book From the Vine: Exploring Michigan Wineries, written by Sharon Kegerreis and Lorri Hathaway, both raised in northern Michigan and now living downstate. To learn more about the book, check out this recent review by Eleanor & Ray Heald, Appellation America's regional correspondents for Michigan. "Every state with a small but growing wine industry needs significant grass roots endorsement," note the Healds. "Michigan has it now."

Deceptively Delicious - Mama’s little secret

Spinach in Blueberry Oatmeal Bars? Squash in the French Toast? The new cookbook Deceptively Delicious by Jessica Seinfeld (wife of comedian Jerry Seinfeld, founder of the nonprofit Baby Buggy, and mother of three) takes on the challenge of getting kids to eat their vegetables. Seinfeld's main technique is to puree a wide variety of vegetables and add them to your standard fare. An added bonus is that this technique is a great way to use up the abundance of a CSA farm pickup! Just puree and freeze!

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The Rustic Gourmet: Earthy Elegance from the Woods of Northern Michigan - A Book Review

Marie Hanis, local cookbook author, masterfully combines her talents as culinarian and essayist in ten chapters of "I have to try it" recipes.

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