Tastemakers: Chef‘s Challenge/L Mawby‘s Wet

Chef’s Challenge


Joe Breidenstein of Walloon Lake, a springtime tourism advocate in Michigan, has created the “spring” version of the popular Epicurean Classic. The Chef’s Challenge will debut April 25 – 27 at the newly refurbished Shanty Creek Resort in Bellaire. Breidenstein’s inspiration is twofold. First, he has long trumpeted the benefits of traveling through Michigan during springtime. For years he has been offering popular morel mushroom weekends at his home near Walloon Lake. His Morels & More weekends sell out months in advance and attract visitors from all over the country.
Secondly, Breidenstein wants to pay homage to the winemakers, brewmasters, chefs and farmers in Michigan. The Chef’s Challenge will celebrate Michigan’s agricultural diversity (second only to California) with an array of events that will range from classes and demonstrations to a first of its kind culinary competition.
Participants will have an opportunity on Saturday, April 26 to be a part of culinary history as chef teams from southern Michigan (south of U.S. 10) compete against those from the north. Chef teams will partner with two Michigan winemakers and a brewmaster from their region and make an entrée that pairs with the wines and the beer. The public will have the opportunity to vote on their favorite pairing. The winning team from the south and the winning team from the north will square off against each other in an “Iron Chef” type challenge. Again, at a ticketed event, the public will be able to watch the two teams compete in a one-hour face-off with each team being presented a “Michigan Mystery Basket” to prepare. Ticket holders will be treated to a four-course meal that will include an assortment of Michigan beverages.
In addition to the competitions, classes and demonstrations will cover a range of topics from fly-fishing, golf (free for kids), Michigan food products, morels, cooking demonstrations, along with a session on the latest in “must have” and cooking utensils. The Chef’s Challenge will benefit Challenge Mountain of Walloon Lake, a nonprofit organization dedicated to helping the physically impaired, mentally challenged, and at-risk youth achieve their maximum potential through outdoor therapeutic recreation. The Chef’s Challenge is a must for foodies. For details see chefs-challenge.com or call 231-535-2227.



L Mawby’s Wet


April has been officially designated Michigan Wine Month. During the next five weeks in Bottoms Up, we will take a look at some of the best wine that the Northern Michigan wine region has to offer.
Once the laughing-stock of the cellar, Michigan wines have come of age. A great way to celebrate this success is with wines from one of the winemakers who have helped put the “fizz” in this growing industry. Since making a commitment to move in the direction of producing only sparkling wines a dozen years ago (sure, from time to time over the past 12 years, he has put forward the occasional still wine), Larry Mawby has become recognized as one of the best in the world.
Mawby’s sparkling wines have found their way onto wine lists next to the best bubblys in the world at several impressive restaurants. This will mark his 30th year of producing wines on the Leelanau Peninsula.
Mawby’s success stems from a commitment to making wines “that express the unique soil and climate in which they grow.” Northern Michigan is a world-class fruit-growing region with perfect soils and weather conditions for growing grapes. Regardless of what you might have read, heard or tasted in the past, things have changed for the better in Northern Michigan’s wine industry.
Producing sparkling wines under two different labels, Mawby has something for everyone: L Mawby sparkling wines use the traditional methode champenoise and are all made of Leelanau Peninsula-grown grapes. His M. Lawrence line uses the cuvee close method.
His latest offering, Wet, is made with Pinot Gris grapes and is part of his M. Lawrence line. A sec wine (somewhere between dry and semi-sweet), Wet is the perfect cocktail bubbly. Serve at dinner with seafood offerings or enjoy after dinner with fruity desserts.
For more on the L Mawby collection visit lmawby.com or make a trip to his tasting room in Suttons Bay.
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