chef-t

Multi disciplinary global chef happily grounded in the glorious splendor of northern Michigan.

Posts

Wine Dinner with Bowers Harbor Wines and Fustini’s @ aerie

What better to do on a cold snowy night than eat and drink to excess?

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Good deeds

<p>Walley with Werps vegetables
</p>

If a chef executes a perfect consomme and it's not judged by three wildly disparate members of unrelated media sources on network television, does it still count?

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Roquefort & Leek Quiche

Real men DO eat quiche.

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Milk Chocolate Bacon Tart

Bacon + Chocolate = Delicious

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Local foods may gain a powerful ally

When are we going to wake up and realize we need to treat the root cause and not just the symptoms?

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Our first Mangalitsa pig

Mangalista pig, many ways.

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Open letter to a culinary student

This is a letter written by a colleague of mine in Chicago, Mark Mendez.

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Shorts Brewing Co. Imperial Spruce India Pilsner

Imperial Spruce India Pilsner

  • Aromatic earth tonic of the resinous picea and humulus lupulus
  • Beer Type: Imperial pilsner brewed with Northern Michigan Blue Spruce needles and healthy doses of high alpha hops

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Chef Ted’s Super Food smoothie

As a lifelong fitness enthusiast and devotee of nutritional science, I created this delicious smoothie for post workout replenishment.

My kids have no idea how healthy it is, they love the way it tastes. The tea and cinnamon give it a really exotic flavor.

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Change is a catalyst

Eating and staying local is better for you!

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Spicy Beef Salad “A La Outpost”

Here's one from the archives by request. This salad was a staff and guest favorite back at my first restaurant in Chicago; "The Outpost." It pairs great with a fruity, off dry wine like locally made Blackstar Farms newly released dry Riesling.

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And just like that…..

Emerging from the depths of winter, new menus laden with fresh local product burst forth like a chrysalis from the cocoon...

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Chef Ted’s Day-After Best-Ever Leftover Turkey Sandwiches

Looking for an idea for that leftover turkey? Try Chef Ted's day after best ever leftover turkey sandwiches with avocado, bacon, onion and aioli.

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The Importance of Being

Chef Ted Cizma could teach a class titled "The culinary field is not what you see on the Food Network, 101." Rather than all glamor and glitz, it's a lot of hard work. But if you love it, it's all worth it!

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aerie goes local for Epicurean Classic

<p>Chef Chris, Chef Jack and Chef Ted
</p>

Cross Generational Beer dinner collaboration.

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A Day in the Life - GT Resort’s Executive Chef Ted Cizma

Cooking locally raised foods is a priority for Ted Cizma in his capacity as Executive Chef of the Grand Traverse Resort & Spa. Chef Cizma shares a day in the life overseeing the resort's culinary staff and operations.

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Grilled asparagus with sweet corn, tomato and chive butter sauce

Tastes like summer. ( Even if it doesn't feel like it outside!)

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