Tastemakers:Have yourself a local Thanksgiving

Nov. 21, 2007

Thanksgiving dinner is my favorite meal of the year. I start preparing for it several weeks ahead of time. This year I am planning to entertain my guests with a “local” thanksgiving meal, from a free-range turkey raised here to all of the fixings grown or made here. The weeks ahead will be full of celebrations, from holiday office parties to family gatherings, so be sure and use as many local products as possible. Here are some suggestions:
A turkey from Biehl’s near Mancelona has been part of the Thanksgiving table for many Northern Michiganders over the years. Having enjoyed a Biehl’s turkey in the past, I thought this year I would explore other options and came across the Fleming Feirm (Celtic for farm) in Bliss Township near Harbor Springs. The Flemings and their relatives at the Cope Creek Farm down the road are all about raising chickens and turkeys the way they should be naturally. Turkeys are selling quickly, so call soon: 231-537-4809. Pair your turkey with a Pinot Gris from Left Foot Charley, Cremant (a sparkling bubbly) from L. Mawby, a few Noble Chaos Ales from Shorts Brewery, or fresh apple cider from one of the many orchard farms in the region.
For some, Thanksgiving includes watching the Lions, and this year they play the Packers, so having cheese-themed appetizers during the game is perfect. The Leelanau Cheese Company in Suttons Bay took home Best Cheese in North America honors with their aged raclette. Enjoy slices with baguettes from Stonehouse Bread. The Leelanau Cheese Company also makes a French-style fromage blanc cheese spread that is also perfect on the baguettes. Pair with a cranberry martini made with True North Vodka, White Riesling from Chateau Fontaine or Manitou Ale from the Traverse Brewing Company.
There are so many options for side dishes that I want to offer some alternatives to the norm of stuffing and mashed potatoes. Consider “purple potato pancakes” with organic purple potatoes from The Ant and Grasshopper Farm in Frankfort. These potatoes will add color to your plate and are great with gravy. Be sure to have a couple loaves of bread from the Pleasanton Brick Oven Bakery, especially their Parmesan Olive Herb and their Cranberry Pecan. For a vegetable, prepare winter squash grown by The Pumpkin Barn in Levering. And okay, I know that cranberry-in-a-can is a must-serve with turkey for many, but here is a better alternative: the Cherry Chutney from Cherry Republic in Glen Arbor. Serve this either chilled or warmed with your turkey. It’s also great on turkey sandwiches.
Finally, no Thanksgiving meal is complete without pumpkin pie. There are so many options around Northern Michigan, from the Grand Traverse Pie Company to Johan’s Bakery in Petoskey. If you are looking for a fresh pie right off the farm, call Royal Farms of Ellsworth (231-599-3222) - they make one of the best I have ever tasted (sorry Grandma). Regardless of where you get your pie or what kind of pie you have, be sure to top it with rich vanilla ice cream from Moomers.
Northern Michigan has so much to offer, so be sure that your holiday dinner or party includes several items made or grown here. A great resource to search out locally grown products is www.localdifference.org. And don’t forget to finish off your day with a snifter of Pear Brandy from Black Star Farms. Happy Thanksgiving!