Tastemakers: Winter Squash/Krolczyk Cellars

Oct. 12, 2008

Winter Squash

To keep it simple, the squash growers have labeled their product as either “summer” or “winter.” For a simple definition of the two, summer squash has soft skin (zucchini and yellow) that you are able to eat, while winter squash (acorn, butternut and spaghetti) has a tough rind that is typically not eaten. This time of year, area farms have been busy harvesting winter squash.
As a kid growing up, I was served my fair share of squash and it was the one vegetable that I absolutely loved. During the summer months, I serve a lot of grilled zucchini and yellow squash with my dinners. During the fall and winter months, my favorite vegetable is acorn squash.
What I like about acorn squash is that it is easy to grow and to prepare and they last for weeks on the counter. A simple method -- one that my grandmother used to make (she always claimed that acorn squash was really a summer squash) -- is to cut it in half, scoop out the seeds and coat it with butter and brown sugar, then bake. Sometimes I will substitute maple syrup for the brown sugar.
Stuffed acorn squash is a meal in itself. Use the same recipe you would for stuffing a green pepper or be creative. I like to stuff acorn squash with chorizo sausage, brown rice onions and peppers. Also, a nice side dish is acorn squash stuffed with apples, raisins and brown sugar.


Krolczyk Cellars

Since the inception of the Bottoms Up column nearly five years ago, I have been touting the wines of the Old Mission and Leelanau Peninsulas. On occasion, I touched on a wine or two from downstate and the Pleasantview winery near Harbor Springs. Leelanau and Old Mission have dominated the headlines, winning major awards and attracting the positive attention of wine critics. As the wine industry in this area continues to grow, and the fact that both peninsulas are land locked, it only makes sense that the industry would grow in neighboring regions.
That is now the case as vineyards and wineries are starting to pop up along the Lake Michigan shoreline south of the Leelanau Peninsula in Benzie, Manistee and Mason Counties. One of the newest wineries to open in the state is Krolczyk Cellars in Free Soil between Manistee and Ludington. The winery is owned by Dan Krolczyk (who has the distinction of being the youngest winemaker in Michigan) and his wife Joni Smoker Krolczyk.
Dan got his start first as an assistant brewmaster downstate before venturing north to study winemaking under Larry Mawby in Suttons Bay. Joni also worked for Mawby as the “Jane-of-all-trades,” (during my years working the wine industry, Joni was among the best in the business) learning all aspects of the trade.
Earlier this spring they opened their tasting room with the release of seven wines ranging from a Dry Riesling to a Cabernet Franc/Merlot blend with a nice sparkling in the mix. While all the wines are of quality, one noteworthy must-try is the Michigan Cabernet Franc. The wine was aged in Michigan oak wine barrels giving it a “true” taste of Michigan.
Dan and Joni Krolczyk and their passion for wine point to the fact that the future of the industry in Northern Michigan is in good hands. It is worth the drive to see them (90 miles from Traverse City and 60 miles from Cadillac) and the fall colors are perfect right now. For additional information and directions, go to kcellars.com or call them at 231.464.5414.