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.
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."
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.
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.
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.
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
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!
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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