The Cook‘s House

Sept. 20, 2009

Cooking up Something Good

The Cooks’ House finds culinary success in downtown Traverse City

By Rick Coates 9/21/09

When chefs Eric Patterson and Jennifer Blakeslee opened their restaurant The Cooks’ House in downtown Traverse City a year and half ago, they had a vision that they felt would take five years to accomplish, instead they find themselves ahead of schedule and helping to lead a culinary revolution in Northern Michigan.
“We are a lot further along than we expected to be at this point,” said Patterson.
“The area has quickly grasped our mission of using foods from local growers and producers and our vision focusing on the seasonality of what is available to create our menus. We had hoped to release a cookbook after three to five years of being open but have already accomplished that goal as well.”
Their cookbook, appropriately titled Cooks’ House: the art and soul of local sustainable cuisine will be released in November by Traverse City based publisher Spirituality & Health Books.
“This is not your typical boring open the book, follow the recipe cookbook,” said Patterson. “That is not how Jen and I cook. What we want the amateur cook to know is that first they are probably a lot better cook than they realize and that this book is to serve as an inspiration to help you create your own recipes, to experiment and to explore.”
Patterson and Blakeslee have a passion for cooking and encouraging the non-professional chef as well.
“Last winter we offered some amateur cooks’ dinners where some of our customers hosted a dinner, with two seatings and came and spent the day with us preparing each course,” said Patterson. “These were a big hit and we plan to do them again starting in January.”

FULL HOUSE
The Cooks’ House finds itself full most nights with regulars knowing they need to make reservations well in advance. With only 18 seats, guests have inquired if Patterson and Blakeslee plan to expand.
“We have, we just went from 18 seats to 20 seats. We figured out how to make one of the two tops into a four top,” said Patterson. “Look, we are not in this for the money. We are in it for the passion of cooking. I think the recent light being shown on the greed in our society from corporate to individuals is driving a new culture of living simpler. Life is way too short to be greedy. Jen and I both have the philosophy of being happy with what we have. Bigger is not always better and I think if you look at the world today people are starting to realize that.”
Patterson takes his point further.
“I cook because it helps me to understand the world view of things,” said Patterson.
“For both Jen and me this is a passion, a celebration. When you celebrate the things you have you realize that you have more than enough. So our focus is filling the 20 seats we have, putting for a memorable dining experience, celebrating the passions of region and being happy with that.”

CULINARY DESTINATION
Both Patterson and Blakeslee feel there is a lot to be happy with from the region.
“We chose Northern Michigan because there are world class products here, from the produce to the cheeses, to the wines to the people who grow and produce things,”said Patterson. “We are both so excited because we know that in ten years from now when the critics write about the top culinary destinations in America, Northern Michigan is going to be mentioned in the same paragraph as northern California, Las Vegas and New York. We are going to see and explosion of great chefs and restaurants coming to the area, more than we already have.”

MORE THE MERRIER
Are they concerned that the competition of the future may squeeze them out?
“No, the more the merrier, we are happy to be a leader with others in the area encouraging local products. We are excited to see more restaurants jumping on this bandwagon,” said Patterson. “Our goal from the start was to create a culinary movement in the region. We plan to be a part of it in the future as well and we will support others in the process.”
They did expand their business a year ago by opening the Wellington Street Market a block away, though their original concept has changed.
“I would say more like evolved into what the customers wanted. We had this idea of a year-round farmers market with fresh produce but what the customers were looking for was ethnic cuisine,” said Patterson. “We have Indian and Lebanese offerings currently and we are looking to expand from there.”
To make reservations at The Cooks’ House, located at 439 E. Front Street in Traverse City, call them at 231-946-8700 or check out their menus thecookshouse.typepad.com. If you are interested in hosting an ametuer cooks dinner contact them soon as they are currently planning their 2010 winter series. To reserve a copy of their new cookbook visit their restaurant or purchase one online. Spirituality & Health Books is offering a pre-release savings of $10.00 ($5.00 off the cover price and free postage to send the book out before the holidays). To learn more about the book and to order a copy check out spiritualityhealth.com