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?
chef-t
Multi disciplinary global chef happily grounded in the glorious splendor of northern Michigan.
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Good deeds
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?
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?
Open letter to a culinary student
This is a letter written by a colleague of mine in Chicago, Mark Mendez.
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
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.
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.
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...
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.
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!
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.
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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