Tastemakers: Charcuterie - Higher Grounds

Aug. 23, 2006

charcuterie:
The Craft of Salting, Smoking and Curing

The third annual Traverse Epicurean Classic is right around the corner (September 14-16) and returning again this year is Chef Brian Polcyn who is proprietor of Five Lakes Grill in Milford, Michigan. Polcyn’s book (along with Michael Rhulman the poet of food) on Charcuterie is in its fourth printing in just 8 months. Polcyn will present the class “Charcuterie: Putting It To Work.” The thrust of this class is the application of charcuterie products such as duck confit, pancetta, gaunciale and others into a modern menu. Polcyn’s aim is to help you understand the nuances of blending the distinct salt/smoke/sweet flavors of cured meats into your pasta dishes and other dinner standards. The art of Charcutrie is as old as mankind and this book is derived from the French words flesh (chair) and cooked (cuit), the term charcuterie designated shops in 15th century France that sold products made from pork. Chef Mario Batali loves the book and says, “They have opened the door for home cooks everywhere to experience the thrill of making charcuterie.”
To learn more about the Epicurean Classic visit www.epicureanclassic.com and if you are visiting the metro Detroit area be sure to dine at Polcnyn’s restaurant www.fivelakesgrill.com.



Bottoms Up

Higher grounds
ethiopian Oromia - Medium Roast

About 5 years ago Chris and Jody Treter moved to Leland with a few hundred bucks to their name and an idea. Their idea was to roast organic handcrafted coffees that were 100% Fair Trade (making sure that the farmer is paid a fair price for their beans). Today their modest roasting facility tucked in the woods 7 miles south of Leland is shipping coffee all over the country. Business is growing so fast that 12-hour days are the norm.
For most of us a good cup of coffee is essential to starting our day or for ending a great meal. By sourcing only 100% Arabica beans from high altitude climates that were grown without chemicals and then roasting in small batches Higher Grounds is assuring quality in every bag. The Ethiopian Oromia (the name of the Co-op) comes from the Sidamo region of Ethiopia. According to Chris Treter the Oromia Co-op was the first from Ethiopia to enter the Fair Trade program and they have been able to build schools and medical clinics as a result of revenues from fair trade coffees sales. As for flavor on all single origin offerings at Higher Grounds a “cupping expert” from the Coffees Lab International tastes the beans to insure they meet standards. The Ethiopian Oromia Medium Roast is one of the world’s most distinctive coffees with a complex floral bouquet and light, crisp notes of citrus and dark berries. A crisp, clean finish makes for a delectable cup to start the day or enjoy with a meal.
The Treterís believe that ìa fine cup of coffee is a work of art.î In that case they are both artists. Higher Grounds is available throughout Northern Michigan. They serve it at Horizon Book so enjoy a cup while reading the Express or catching the Songwriters in the Round. For additional information on Higher Grounds or to locate places to purchase visit www.javaforjustice.com or call them at (877) 825-2262.

Share |