Tastemakers: morel Mushrooms/Magic Hat Brewery

Morel Mushrooms
Recently, some friends asked me what all the fascination over morel mushrooms was all about. Anyone who moves to Northern Michigan will quickly learn that there are three closely guarded secrets: deer hunting locations, fishing spots and morel mushroom locations.
Morels, to put it simply, are Northern Michigan’s gold. Fresh morels command $35 to $50 a pound and even more. After the season ends, dried morels go for $200 a pound in some cases. Morels are starting to pop up all over Northern Michigan and here are some ways for you to enjoy to experience.
If you are looking for a guided hunt, see Mushroom Man Joe Breidenstein of Walloon Lake. For 30 plus years he has been hosting Morel weekends with guided hunts and a gourmet home-style dinner. These Morels & More weekends go through May. Call 231-535-2227 for more info. If you like festivals, try the 48th Annual National Morel Mushroom Festival in Boyne City, May 15–18 (morelsfest.com) or the Mesick Mushroom Festival this weekend, with the complete line up of activities at mesick-mushroomfest.org.
For those looking for a simpler approach, I suggest taking in the Hanna Morel Mushroom dinner in Traverse City. Jim Milliman and crew always do an exceptional job with their themed dinners. Located on Cass Street in downtown Traverse City, Hanna will serve the morel inspired menu on May 15 –17. Call the Hanna Bistro at 231-946-8207 for details. At the Beach House Restaurant at Boyne Mountain they will offer a Morelfest Wine & Dine where participants will get to visit various food stations with morels taking center stage in each recipe and paired with wine (info at boyne.com).
Preparing morels properly is a real art, and a great way to learn is from one of the region’s top chefs, Ted Cizma. Each month Aerie Restaurant & Lounge atop the Grand Traverse Resort & Spa is offering a “Cooking Live! Series”. May 13 they kick things off with a 45-minute Cooking With Morels demonstration. Additional details at grandtraverseresort.com.


Magic Hat Brewery
-- Circus Boy

When making my way out to eat, I start the process of deciding whether I am in a wine or beer mood. I often make my entrée selection based on its “pairability” with the beverage I choose for the evening. Beer, often considered as a thirst quencher, for years has taken a backseat to wine when it comes to pairing with food. Yet in some ways beer is easier to pair and is often a better choice than wine with some foods. Most winemakers I know in Northern Michigan have a beer palate as well; heck Bryan Ulbrich at Left Foot Charley tells people it takes “a good beer to make a great wine.”
The line-up of “concoctions” from the Magic Hat Brewery in Vermont has been the latest to intrigue my palate. Everything they do at Magic Hat is a little zany, even their titles. For example, their marketing director goes by the “Curator of Curiosities.” Peel away the madcap names for their “elixirs” and the “hippie” approach to corporate culture, and at the end of the day you have some very exciting beers coming from Magic Hat.
I think the fact that Magic Hat views its beers from a culinary perspective is one of the reasons their beers pair so well with food. As summer approaches I am constantly in search of a beer with dual purposes: a thirst quencher after coming off the golf course, river or a day working on home projects, and one that pairs well with summer foods. Magic Hat Circus Boy delivers on both accounts. Often, American style wheat beers fall short in comparison to their European cousins. Not Circus Boy, as this brew goes beyond being labeled a “summer seasonal.” Pair with spicy grilled seafood such as blackened salmon or cajun shrimp. Enjoy with summer salads or during cocktail hour with whitefish pate and seasonal summer fruits. It is available at your favorite market and eatery. To learn more check out magichat.net View On Our Website