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.
Tastes like summer. ( Even if it doesn't feel like it outside!)
Just came across this great article by Nancy Krcek Allen in the Record-Eagle, titled Make a 'Locavore's Holiday': buy local.
"I woke to the knowledge that my chef colleagues and I are merely window dressing. It's the farmers and growers who should be lauded superstars with their own television shows," writes Allen, who's been a chef and culinary educator for 16 years. "But farming isn't sexy. This holiday season I cast my food dollar vote with my neighbor-growers."
Marie Hanis, local cookbook author, masterfully combines her talents as culinarian and essayist in ten chapters of "I have to try it" recipes.
Maggie Long, group chef for Mission Management, presented this delicious menu to a full house at the Epicurean Classic Friday afternoon. Her career includes cooking for such fine restaurants as Stafford's Bay View Inn and The Moveable Feast in Ann Arbor. Notice all of the ingredients used that you can get right from your own garden or CSA. The menu celebrates end-of-summer flavors, Maggie explained, and she grouped foods that she thought sounded good together. The recipes aren't available elsewhere, but she readily agreed to share them on Up North Foodies. Thanks Maggie!
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