A Food Lover‘s Paradise

Sept. 14, 2005

This weekend is going to be a “foodie” and wine connoisseur’s paradise. The second annual Traverse Epicurean Classic September 15 – 17 is chalked full of cooking classes, wine seminars, tasting events, dinners with some of the hottests chefs and wine experts in America all converging on the Great Lakes Culinary Institute. Proceeds will benefit the scholarship fund at the Institute.
The simple fact that famed Chef Mario Batali (Food Network and the 2005 James Beard Outstanding Chef winner) will be here is reason enough to attend. But in case you need additional incentive, we have highlighted a few more reasons to attend the Epicurean Classic this weekend.

1. Are You Ready For Some Football?

It is football season and an important part of any game is the tailgate party. Mystery writer (The Lenny Bliss series) Bob Sloan has created the perfect parking lot companion with his latest cookbook “The Tailgating Companion: Recipes for the Big Game.” His friend and Northport (like Batali Sloan summers here and returns to New York in the fall) neighbor gives the book a four spatula endorsement: “Bob Sloan’s tailgating cookbook is my go-to resource for everything I need to know when I am outside my fancy TV kitchen,” said Batali. “Bob’s food is fun, easy, and smart, just like him. I would tailgate with Bob and this book anytime, and we would have a great meal and a great time.” Sloan will fire up the grill at The Ultimate Tailgate class on Friday, demonstrating such delights as grilled leg of lamb Jamaican style along with other favorites from his book. This is a must for the novice or the expert tailgater.

2. Home Cookin’

Let’s face it, at the end of the day we want our dinner party to out do the one our friends just hosted. Chef Terrence Brennan has mastered the craft of preparing meals at home. His latest book (makes it debut at the Epicurean Classic) is “Artisanal Cooking: A Chef Shares His Passion for Handcrafting Great Meals at Home.” Brennan is a legend in culinary circles appearing on numerous television programs and owning two of Manhattan’s most celebrated restaurants, Picholine and Artisanal. Participants in his class (this is a must for both the professional or home chef) will enjoy Brennan’s expertise and insights while he prepares two bistro favorites, Chicken Breast Schnitzel with a Parmesan Crust, and Potato & Cheese Tart.

3 Midwest Cuisine Ain’t Just Brats & Burgers

Yes, there is such a thing as “Midwest Cuisine” and Chef Lucia Watson will offer a class titled “Minnesota Harvest Menu,” featuring recipes from the heartland. Watson published a successful cookbook, “Savoring the Seasons of the Northern Heartland,” a few years ago. “Every geographical region has its own cuisine and we are no different,” said Watson (who owns Lucia’s, a successful Minneapolis restaurant and wine bar). “In the northern Midwest our cuisine is inspired by Native Americans, Scandinavians, Germans and Italians who settled here.” Watson will prepare a Mixed Green Salad with Maple Mustard Vinaigrette, Spiced Pecans, Minnesota Blue Cheese and Empire Apples; Poached Walleye with Herb Créme Fraiche Sauce; and Minnesota Wild Rice Pudding with Blueberry Honey Sauce.

4. Up In Smoke: Bourbons, Beers & BBQ

The BBQ Cigar Dinner on Friday night will be ecstasy for those who have an appreciation for the finer things in life. A popular event at last years Epicurean Classic the Cigar Dinner will feature two great chefs Andy Husbands, owner of four acclaimed Boston restaurants and author of “The Fearless Chef, and a nationally renown competitive BBQ’er along with Edward Lee, chef /owner of Louisville’s finest restaurant, 610 Magnolia. Lee wowed attendees last year by preparing buffalo and lobsters on the grill. Look for culinary delights prepared on an open wood grill using cherry and apple wood. Brewmaster Joe Short will be on hand with his latest creations and Southcorp will bring the best of their hearty Australian wines. Representatives from General Cigar will feature two of their best smokes. Oh yeah, what about the bourbon? Here is a little secret: probably the best bourbon to be found in a bottle is the private label bourbon at Chef Lee’s 610 Magnolia. Look for it under his grill as he is most certainly grilling with it, and if you’re lucky he will offer you a sip.

5. Getting The Kids To Eat Lima Beans and Broccoli

Okay maybe that is a stretch, but kids love food and they love it even more when they are involved in the preparation of it. Chef Matthew Locricchio (formerly of Detroit) will offer the class “Grilling and Chilling: A Young Chefs Primer” that is geared for kids 10 and up. Locricchio has just published the popular and award-winning “International Cookbook For Kids,” and believes kids will eat almost anything if they are part of preparing it. “It is this pride of ownership,” said Locricchio, who is excited to return to his native Michigan. “Kids are also interested in other kids and they find it fascinating to learn about culinary habits of kids from other parts of the world.” Have an aspiring young chef in your home or simply want your child to eat better than it is worth having your son or daughter miss school for this class. Locricchio is passionate and inspiring and any kid aged 10 to 110 will enjoy his infectious love of the cuisines of the world.

6. Give Me Some Local Lovin’

Sure some of the best chefs and beverage experts in the country are coming in, but don’t overlook the local offerings at the Epicurean Classic. Everything kicks off with the Opening Night Reception that will feature the Gold Medal Wines from the Old Mission and Leelanau Peninsula’s, a sampling of great cuisine from the region and ales from Shorts Brewery. When it comes to great gastronomic fare and fine restaurants, northern Michigan is a happening place, and several of the area’s best chefs will be offering classes. Local legends Pete Peterson, Jim Milliman and Phil Murray’s classes are no brainers, but don’t pass on Chef Rich Beichner’s Asian Tasting Menu class. Beichner won the local Iron Chef challenge a few years ago and has proven in his tenure at the Grand Traverse Resort that he is both innovative and creative. Riverside Inn (Leland) Chef/Owner Tom Sawyer offers Cuban-Inspired Island Cooking and will prepare Lime-Marinated Conch Steaks, Whole Yellow Tail Snapper, Shrimp with Lime-Mango Relish, and other dishes from Sawyer’s beloved Key West.Though he is now an international figure in the wine industry, Bob Paulinski for years lived in Traverse City and he returns with his wit as he offers insights on Old and New World Reds. Don’t miss the insights of Trattoria Stella Bar Manager John Ingham who recently toured Scotland and offers the Single Malt Scotch Primer, and winemakers Lee Lutes of Black Star Farms and Larry Mawby of L. Mawby Vineyards will both present classes that will showcase why northern Michigan is winning major awards at international wine competitions. We have a lot to be proud of in our own backyard and event organizers have done an excellent job showcasing this, so make sure at least one local class is on your list.

7. Where’s The Beef?

At 15 dollars a pound or more one cannot afford to make a mistake preparing beef. Steak expert Chef David Walzog will present “Preparing the Ultimate Steak Dinner” featuring recipes from his new book “The New American Steakhouse Cookbook.” Walzog is by far New York’s most famous steakhouse chef and oversees four of the city’s top restaurants. He will offer industry secrets on preparing the perfect steak on the grill. “There isn’t another person in the world that I would want to cook a steak for me,” said basketball great Michael Jordan. “He is plain and simply the best.” Walzog will also offer suggestions on the best side dishes as well as beer and wine pairings and don’t let Walzog’s steak reputation fool you – he has plenty of culinary tricks in his bag. After all, the subtitle to his book is “It’s Not Just Meat and Potatoes Anymore.”

8. Party Like It’s 2024

Okay, who knows what food will be like in 20 years, but it is pretty darn good right now and there will not be any finer presentation of culinary excellence ever in northern Michigan (until next year’s Epicurean Classic) then at the Grand Reception & Wine Auction on Saturday night. Several chefs including Batali, Walzog, Brennan, Biro, Sloan, Locricchio and many others will prepare dishes at this grand evening. Plus there will be over 150 wines to choose from both the best locally as well as some international delights. The evening will also showcase the students from the Great Lakes Culinary Institute. At $75 a person, this evening is a steal. The menu alone would cost $500 a person in New York and that doesn’t include the wine. So why the low admission fee? “We set out from the start to keep this event from having a snobby appeal to it. We wanted to keep it affordable and approachable for all,” said co-founder Mark Dressler. “Sure other events would charge $500 but they also are eliminating a lot of people from having the chance to be a part of it.” Anyone attending this event should feel a little bit guilty, so be sure to bring your checkbook and buy something at the auction. At the end of the day all proceeds will benefit the Great Lakes Culinary Institute and that means more great chefs in our own backyard.


So if you need any more reasons then those listed to get out to this year’s Traverse Epicurean Classic, then as my grandmother used to say, “You have no business being in the kitchen.” To obtain a full list of classes, beverage seminars, dinners and receptions visit www.epicureanclassic.com or call (231) 932-0475 to register.