Tastemakers: Up North Foodies/Spirit of Apple

Up North Foodies
During this past Epicurean Classic, sisters Paula McIntyre and Ann Drury caught up with me and detailed their vision of a blog for “Up North Foodies.” The sisters have been longtime “gourmands,” and both have cookbook collections that make mine (91 and counting) look amateurish. The two have been sharing their passion in their own circles, and thought it would be fun and resourceful to expand to include all those that are enthusiastic for the food way of life in Northern Michigan.
Last week they launched their blog “Up North Foodies,” with a focus on the local food scene, from farm to table, as well as all the players who make it happen - from farmers to chefs to other foodies. For McIntyre and Drury, one of the driving forces behind this concept was to create a positive place to celebrate all of the wonderful happenings in the region.
“I am tiring of all the negative things being said and written about Michigan,” said McIntyre. “I wanted to do something about it. But what? We here in northern Michigan know we have a good thing going: a beautiful landscape and way of life that nurtures family farms, artisan bakeries and the production of award-winning cheese and wines; the completion of the long-anticipated expansion at Oryana; a dinner with Mario Batali raising $67,000 for the Leelanau Conservancy; opportunities for culinary students both at NMC’s Great Lakes Culinary Institute and Career Tech; and the Epicurean Classic. We have a lot to celebrate! We’re seeing the birth of a vibrant food scene. And given our tourism and agricultural roots, it’s one that fits this place of ours like a fine leather glove.” Wow!
McIntyre and Drury are calling on all who have a passion for the local food scene to join them. So stop by www.upnorthfoodies.com to post your recipes, resources, comments, events and more. Up North Foodies already has a lot posted and looks to be the place on the web to blog about our exciting Up North food scene.


Spirit of Apple
Black Star Farms managing partner Don Coe is, of course, all about their wines; but at heart, he’s a spirits man. Coe’s business plan from the beginning included producing spirits, believing that Leelanau Peninsula’s rich fruit heritage would be both highlighted and preserved in the process.
Along with winemaker Lee Lutes, the two set out to produce world-class eau de vies (fruit brandy) and fortified fruit wines, and to pay tribute to America’s first spirit, Apple Brandy, which was produced during the Revolutionary War. Black Star Farms Spirit of Apple is handcrafted in small - batches (just the way the first settlers made it 240 years ago) using a cider blend of the region’s best apples. Lutes then barrel-ages the brandy in a combination of French and American Oak for four years. Often apple brandies are over “oaked,” overshadowing the apple characteristics, but with this brandy, the result is a perfect balance between the oak and the apple.
Spirit of Apple is very versatile, and may be enjoyed in a brandy snifter after dinner or even as a mixer for an Appletini - just mix with your favorite vodka. It is also perfect for sauces or flambéing desserts (this is great for showing off at parties) such as flambéed caramel apples poured over vanilla ice cream.
With it being wild game season, you can also make a Spirit of Apple Chutney: gather 4 chopped Granny Smith apples, ½ cup chopped onion, ½ cup brown sugar, 1 tsp. allspice, 2 tbsp. grated orange peel, 2 tbsp. grated fresh ginger, ¼ cup red wine vinegar and ¼ cup Spirit of Apple. Bring all ingredients to a boil, then cover and simmer for 50 minutes. Uncover and simmer for 5 more minutes, and then refrigerate for two weeks. This is great on venison as well as Thanksgiving turkey.
Black Star Farms’ passion for Up North fruit is reflected in every bottle of brandy they make, as every bottle requires 15 to 20 pounds of fruit. Sure, this is apple season, but Spirit of Apple allows for it to be apple season all year long. Black Star also produces a Hard Apple Cider, which is light, refreshing and effervescent, and a Sirius Maple Dessert Wine - a blend of their fortified apple cider and maple syrup from their farm. Ask for these delightful “applelicious” infusions at your favorite eatery, seek them out at stores that carry fine spirits and wines, or visit the Black Star Farms tasting room near Suttons Bay where they have a special “spirits” tasting area. Look for a new “brandy bar” called TASTES of Black Star Farms opening soon in the Mercado at The Village in Traverse City; Black Star Farms will also soon open a location on the Old Mission Peninsula that will house their distillery operation. Keep track of it all at www.blackstarfarms.com View On Our Website