Last weekend, two northern Michigan breweries brought back medals from the premier craft brewing event in the country, the Great American Beer Festival.
Bistro Foufou shared this pic on their Instagram. Check them out and share your own pics with us at #eatdrinkTC on Instagram & Twitter!
“That cherry pie calling your name at the National Cherry Festival this week in Traverse City is made in Michigan, but they’re a product of regulations that, in some years, has led Michigan farmers to dump cherries on the ground while products made with tart cherries are being imported from Canada and Poland.”
The above is from a timely and fascinating look at Federal quotas and their impacts on northern Michigan’s cherry industry. Read on for more!
On many Fridays, we feature original cocktails from some of Traverse City’s most creative cocktail artists in our Friday Cocktail Hour. Our thanks go out to Michael Ruhlman for letting us share his Friday Cocktail Hour concept.
For many who grew up in Northern Michigan, late March and early April meant the annual smelt runs – a late night fishing experience that brought out many in the community for a carnival-like atmosphere that often ended with much-needed full freezers of the tasty fish.
eatdrinkTC’s Friday Cocktail Hour is a new feature where we feature original cocktails from some of Traverse City’s most creative cocktail artists. Our thanks go out to Michael Ruhlman for letting us share his Friday Cocktail Hour concept. Tune in next Friday for another!
Abbie Steffens has been perfecting her craft at Trattoria Stella since she was hired as a hostess in August of 2004. She fell in love with hospitality from the get go, and after her boss and friend, Paul Danielson, saw her potential and “fired” her from the host stand in 2011, she’s been behind the bar ever since. “Giving patrons a unique and fun experience is what I pride myself in,” Abbie says. “My favorite guests to work with have enough confidence in me to let me choose their entire experience for them, from apéritif to entree choice to closing cocktails.”
This spring Abbie was promoted to manage the front door and bar at the Danielson’s new restaurant downtown on the corner of Front and Cass Streets, and she is excited to share her passion and knowledge for food & beverage with new employees and patrons.
The cocktail she decided to highlight is an oldie with a twist. It is a Platinum Silver Gin Fizz with local egg white and Detroit’s Valentine Liberator Gin. Taking the simple recipe of gin, simple syrup and fresh lemon and enhancing the classically delicious with superb local ingredients is a perfect example of her favorite way to create a cocktail.
The Platinum and Silver Gin Fizz
Chill a Collins glass with ice and water.
Add to shaker:
1 local egg white
2 oz. Valentine Liberator Gin
1/2 to 3/4 oz. Sleeping Bear Farms honey simple syrup (honey simple: equal parts honey and water, bring to simmer, take off heat and cool)
1 oz. fresh squeezed lemon juice
Add ice and SHAKE LIKE CRAZY! When you think you’ve shaken long enough, give it another good 10 seconds. Double strain ingredients into the chilled Collins glass, being sure to let as much of the sweet frothy foam layer on top.
Add an ounce and a half of a dry sparkling wine (Abbie used Col Vetoraz Prosecco) a fresh slice of lemon down the side of the glass and enjoy!
Don’t fear the egg white! The texture is unmatched by any other ingredient.
March is maple syrup season in Traverse City, and we’ve brought together information from different sources about the year’s first agricultural crop. A special thanks to Jim Sorbie, a number of Creative Commons photographers and TJ & Odin Brown and eatdrinkTC’s Landen Finkel for the photos!
Michigan ranks 6th nationally in the production of maple syrup with an average yearly production of about 148,000 gallons of syrup and an economic contribution of about $2.5 million annually. The Michigan Maple Syrup Association notes that maple syrup production is the state’s oldest agricultural enterprise. It’s fat-free, about 50 calories per tablespoon and packed with calcium, iron and over 50 anti-oxidants. Even better, with a little bit of work and a small investment, you can make it yourself!
- 2016 Traverse City Beer Week – November 11-17
- Farmers Market Brunches during Cherry Festival
- Selden Standard chef Andy Hollyday and The Cooks’ House Guest Chef Series
- 2016 Short’s Anniversary Party
- Short’s Space Rock now gluten free
- Morel Dinner (and Hunt!) at Black Star Farms
- Morel Love
- Wild Food Wednesday: Morels
- Wild Food Wednesday: Ramps or Wild Leeks
- Friday Cocktail Hour: Pamplemousse by Gary Jonas of The Little Fleet