Tastemakers: The Cook‘s House a Foodie destination/Toast the localo difference

The Cooks’ House
A “foodie” destination

Chefs Eric Patterson and Jennifer Blakeslee opened The Cooks’ House Restaurant last year “to celebrate the bounty of agriculture and artisan-made products that are found in Northern Michigan.” By showcasing a “field-to-plate” philosophy, the two have found a formula that has their 18-seat eatery among the hottest places to dine in Northern Michigan. Author, local foodie and Epicurean Classic co-founder Matt Sutherland has called The Cooks’ House “as fine a restaurant as any north of Chicago and Detroit.”
Sutherland and his wife Victoria were the “guest cooks” a week ago with a menu that featured duck. The Sutherland’s arrived at 10 a.m. and worked alongside Patterson and Blakeslee preparing a five course meal that wowed the 18 patrons who were fortunate enough to get reservations.
Next up on the schedule (February 8) will be Mike and Melissa Dow, along with Tim and Wendy Web. The two couples are known for their dinner parties and have created a special menu of what they are labeling as the five best dinner party dishes they have served in the past. The couples will also give their guests copies of the recipes. After the popularity of the Sutherland dinner, the Dow and Web dinner will offer a 5:00 p.m. seating (already sold out) and an 8 p.m. seating (filling up quickly).
The Cooks’ House has become another of several restaurants in the region that has helped to make Northern Michigan a “foodie” destination. Their commitment to use items from Northern Michigan is to be commended. They have even opened up a companion market around the corner (The Wellington Market) that features all local products and items that are used on their menu, along with to-go food.
To make reservations for the February 8 Guest Cooks Night Dinner with the Dow’s and Webb’s, call 231-946-8700 it is suggested that for dinner you make advance reservations (Located at 439 E Front St., The Cooks’ House is open Mon-Sat 11 a.m. -4:30 p.m. for the lunch menu and 4:30 – 9:00 p.m. for dinner).

Toast the local
difference!

This marks the third year that the Grain Train Natural Foods Cooperative will host their annual Toast the Local Difference Wine and Beer Tasting event. It will take place at the recently renovated Carnegie Building in Downtown Petoskey on Friday February 6 (a big day in town with the Chamber hosting their annual State of Petoskey luncheon earlier in the day at the Perry Hotel) and will benefit the local nonprofit Farming For Our Future.
Toast The Local Difference will feature an assortment of wines and beers from Michigan and foods prepared by Grain Train Deli, Pond Hill Farm, Stonehouse Bread and Julienne Tomatoes. The doors open at 5 p.m. and the tasting continues till 9 p.m. with entertainment provided by the Great Lakes Chamber Orchestra.
For the past 38 years, The Grain Train has been a focal point for fine food in the Petoskey region, focusing on organic and naturally grown items. They also have had a strong commitment to both the Michigan wine and craftbrew industries with their shelves stocked with the best the state has to offer.
The Toast The Local Difference event has quickly become one of the more popular “taste” events in Northern Michigan (they sold out last year). It evolved out of the Taste The Local Difference program created by the Michigan Land Use Institute.
This year’s beneficiary, Farming For Our Future, is located at Pond Hill Farm in Harbor Springs, a nonprofit focused on “helping people improve their lives and communities through gardening, and farm based education by developing and sustaining gardens and improve health and self-sufficiency by educating people in the art of local, sustainable farm and gardening educational experiences.”
Advance tickets are suggest and may be purchased at the Grain Train or by calling 231-347-4914.

View On Our Website