Tastemakers: Elephant Ears/Chateau Grand Traverse Gamay Noir Reserve

Elephant Ears

When I was hired to manage the Northwestern Michigan Fair 20 years ago, everyone kept telling me about the legendary Gibby’s fries. They were right, and Gibby’s fries have been a staple not only at the fair, but also at the National Cherry Festival for years. I know that people actually go to festivals and fairs just to get Gibby’s fries.
Another staple at county fairs are elephant ears. In Canada (since they don’t have elephants) they are called “beaver tails.” Elephant ears are essentially fried dough flattened out to look like a big elephant ear or beaver tail, and then sprinkled with powdered sugar or cinnamon.
The Native Americans and the early fur traders who prepared a similar item because they were simple to make, mostly likely inspired these fair-time delicacies. No one is really sure when the first elephant ear stand showed up at a county fair, but today you won’t find a fair without at least one.
I spoke to an expert on elephant ears during the National Cherry Festival. I wondered, with these being so popular, why don’t see them in restaurants and malls? He told me that unlike cotton candy and other carnival type foods, elephant ears must be consumed almost immediately after they are made.
So, as you are out wandering the fairgrounds, be sure to get your elephant ear fix taken care of, as they won’t be back until next year. Northwesternmichiganfair.net




Chateau Grand Traverse
Gamay Noir “Reserve”

One of the many great things about the Traverse City Film Festival is their willingness to showcase “local” products. From the inception, the festival served local wines. Now, one of those wineries, Chateau Grand Traverse on the Old Mission Peninsula, has become one of the Film Festival’s main sponsors. Despite the major cash contributions Chateau Grand Traverse has made over the past two years, they have kept within the spirit of ‘no exclusivity’ and have not asked to be the only winery serving its wines at the festival.
Chateau Grand Traverse is in the position to be a major financial donor because they have a 35-year history of producing award-winning wines. During some of the Film Festival parties I had a chance to try several local wines, and the Chateau Grand Traverse Gamay Noir “Reserve” jumped out as a real winner.
Whenever anyone says: “Yeah, but Northern Michigan can’t make a good red wine,” here is one to get to prove them wrong. The winemaker says to pair this wine with savory foods such as grilled venison, stuffed bell peppers, grilled salmon, roasted duck, or wild mushroom pizza. Serve at room temperature. I agree.
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