Epicurian Classic

If you love food, you should have been with us at the 2008 Epicurean Classic in Traverse City Michigan at the Great Lakes Culinary Institute of Northwestern Michigan College http://www.epicureanclassic.com/. The Classic highlighted Michigan products including great beer and wine, organic fruits and vegetables and even Michigan farmed shrimp! Well known Chefs demonstrated their specialty dishes and cooking methods in 1 hour sessions over the 2 day classic. In between these lively sessions, participants could stroll around the giant tent sampling cheeses, breads, oils and finished dishes from vendors and chefs. We joked that the calories did not count if you ate standing up in the rain. I was delighted with the “green” attitude of the chefs, who even saved corn cobs from one dish to prepare vegetable stock later. The way a meat or vegetable was produced and how quickly it got to market is an important component of creating a quality dish. Working as Personal Chefs , my sister and I certainly have learned that the quality ingredients make quality foods. I will spend a few days checking out websites and information we collected and post anything interesting here. To start, if you like to grill and enjoy entertaining, check out www.tedreader.com.