Tastemakers: Fat/Tasting Pavillion

Aug. 31, 2008

Fat

My appreciation for “fat” began during my childhood. I remember cutting away the fat from a piece of ham, only to have my grandfather Coates take it from my plate, put some mustard on it and say to me: “Ricky, you’re missing out on the best part of the ham.” If my grandfather were alive today he would be buddies with Jennifer McLagan, the Canadian chef who has been on a mission to put traditional flavors back into the kitchen by using “bones” and “fat.”
McLagan will be one of the many chefs with new cookbooks coming to the 5th Annual Epicurean Classic next week. In fact McLagan, one of Canada’s most sought-after food stylists, will release her new book “Fat, An Appreciation of a Misunderstood Ingredient with Recipes” next week at the Epicurean. On Friday, September 12, McLagan will give a one hour class titled “Fat, It’s Not A Four-Letter Word.”
In her book, “Fat,” McLagan gives readers an informed look at the benefits of fat from both a health and flavor perspective. While headlines in recent years have “trash-talked” fat out of American diets, McLagan brings a differing viewpoint. Respected author and food writer Michael Ruhlman wrote this about McLagan’s book: “I love this book! There are very few cookbooks published today that add something truly new and distinctive to the literature of food and cooking. Jennifer McLagan’s ‘Fat’ is smart and thoughtful--it ultimately asks us to understand our food better.”
If you are serious about improving the “flavors” of what comes out of your kitchen, this book is for you. Be sure to check out McLagan’s previous book “Bones” and her class next Friday at the Epicurean Classic. Yes, Grandpa, I have taken to your appreciation of fat, thank you. For additional information on Jennifer McLagan, go to jennifermclagan.com and for the Epicurean Classic, go to epicureanclassic.com.

Tasting Pavilion

This year marks the 5th anniversary of the Epicurean Classic. Two Traverse City “foodies” and beverage enthusiasts, Mark Dressler and Matt Sutherland, envisioned the area as the perfect setting for a major annual food and drink event. They were right. Each year the Epicurean Classic has grown in numbers from participants to presenters. This year will be no exception as Dressler and Sutherland have put together their strongest lineup of chefs, food experts, wine wholesalers, breweries and drink experts to date.
One exciting aspect of the weekend is the Tasting Pavilion. Open on both Friday and Saturday from noon to 4 p.m., the Tasting Pavilion will offer a unique opportunity to sample from the best wine houses in the world. Those “best wine houses” include several wineries from the Leelanau and Old Mission Peninsulas. Epicurean organizers have embraced and included local products from the inception of the event and continue with pride to showcase the best of the region in both food and drink. The Tasting Pavilion will also feature several of Michigan’s best breweries.
Last year one of the most popular stations was the separate General Cigar tent with legendary cigar roller Leo teaching his craft. This year an expanded cigar rolling operation with a Cuban lounge feel will feature Traverse City’s own Habana Café’s muddling mojitos, and will serve Cuban appetizers.
The Tasting Pavilion at the Epicurean Classic offers the perfect opportunity to “taste” before you buy. Each tasting station features experts to answer questions and point your taste buds in the right direction.
The Epicurean Classic starts Thursday, September 11 and continues through Saturday, September 13, with the bulk of the events taking place at the Great Lakes Culinary Institute. For additional information on the Tasting Pavilion, cooking classes, guest chef dinners and the many other tasting opportunities at the Epicurean Classic, check out epicureanclassic.com or call 231-933-9688.