THE EPICUREAN CLASSIC Migrates to Southwest Michigan

After five successful years in northwest Michigan’s Traverse City, the annual Epicurean Classic, a Celebration of Food & Wine Artisanship, is migrating south– to St. Joseph–where, from August 28 to 30 some of the country’s finest chefs, cheese, wine and beer experts, culinary authors and practitioners will join together on St. Joe’s Bluff along the Lake Michigan shoreline for a three-day Epicurean bonanza of cooking, demonstrations, wine tastings, receptions, guest/chef restaurant dinners and more.

THE PRESENTERS

Aussie Curtis Stone, host of TLC’s Take Home Chef, is author of the new Relaxed Cooking with Curtis Stone.

Chicago chef Jean Joho(Everest, Brasserie JO and Eiffel Tower Restaurant) was named Best American Chef: Midwest and nominated for Outstanding Restaurant by the James Beard Foundation.  Joho has also been name Bon Appetit’s Chef of the Year.

Giuliano Hazan, son of Marcella Hazan, runs a cooking school in Verona.  Hazan won the IACP award for Cooking Teacher of the Year in 2007, and is a contributor to Cooking Light magazine and author of many cookbooks including Giuliano Hazan’s Thirty Minute Pasta.

Bruce Weinstein and Mark Scarbrough, long known as masters of technique, take it up a few notches in their latest effort, Cooking Know-How, one of NPR’s 10 Best Summer Cookbooks of 2009.

David Leite is the author of The New Portuguese Table, in which he explores and explains, with recipes and historical anecdotes, the cuisine of Portugal.

Mary Karlin teaches wood-fired cooking at the Ramekins school in Sonoma, California.  In her new book, Wood-Fired cooking, she explores the diverse flavor characteristics of hardwoods and live-fire cooking methods.

Anna Thomas’s Love Soup provides delicious recipes for vegetarian soups from the author of The Vegetarian Epicure.  Anna Thomas describes her love affair with the ultimate comfort food.  “From my kitchen to yours,”  Thomas says, “here are the best soups I’ve ever made.”

Jennifer McLagan is the author of Fat, the 2009 James Beard Cookbook of the Year, and also author of the multi-award winning cookbook Bones.  Jennifer will try and win us back to a healthy relaionship with animal fats–fundamental to the flavor of our food.

Takashi Yagihashi gained his following at Chicago’s Ambria and at Tribute (in Michigan), and was a James Beard and Food & Wine Best New Chef recipient.  Yagihashi is currently wowing Windy City diners at Takashi and Noodles.

Gale Gand is the executive pastry chef and partner of the renowned Chicago restaurant Tru.  Gand was named Outstanding Pastry Chef by the James Beard Foundation and Pastry Chef of the Year by Bon Appetit magazine.  In 1994 she was featured as one of Food & Wine magazine’s Top Ten Best Chefs.

Friday, August 28 at 10 a.m. kicks off a full day of sixteen 60-minute cooking demonstrations augmented by the Tasting Pavilion (open noon to 4 p.m.) with a few hundred wines from around the world as well as plenty of regional wines.  Also in he planning stages for Friday evening are guest chef/local chef dinner at well-known area restaurants.

Saturday, August 29at 10 a.m. brings another day of sixteen cooking demonstrations and noon to 4 p.m. hours in the Tasting Pavilion.  The full day will be capped in the evening by the Grand Reception featuring twenty guest authors.  Over twenty wine tables will be hosted by prestigious wineries, augmented by an array of small plates, and joined by a selection of premium brews and spirits.

Sunday, August 30  at 10 a.m. brings almost a full day of cooking demonstrations (ten total); the Tasting Pavilion will be open from noon to 3 p.m.

Information for this event that is sure to please, can be found at epicureanclassic.com.

Article courtesy of Lake Michigan Shore Magazine.

male ruby-throated hummingbird

 We use these feeders as well as glass tubular feeders made from the coppersmiths at Holland Hill. 

 Bed and Breakfasts, Indiana is what to google to find the award winning Songbird Prairie, or www.songbirdprairie.com 877-766-4273

February’s Bird of the Month The Cedar Waxwing

The Cedar Waxwing is one of the most frugivorous birds in North America. Many aspects of its life, from its nomadic habits to its late breeding season, may be traced to its dependence upon fruit.

Description:
Medium-sized songbird.
Gray-brown overall.
Crest on top of head.
Black mask edged in white.
Yellow tip to tail; may be orange.
Size: 14-17 cm (6-7 in)
Wingspan: 22-30 cm (9-12 in)
Weight: 32 g (1.13 ounces)
Sex Differences
Sexes nearly alike.
Sound
Calls are very high pitched “bzeee” notes.

Conservation Status
Populations increasing throughout range. Other Names
Cool Facts:
The name “waxwing” comes from the waxy red appendages found in variable numbers on the tips of the secondaries of some birds. The exact function of these tips is not known, but they may serve a signaling function in mate selection.
Cedar Waxwings with orange instead of yellow tail tips began appearing in the northeastern United States and southeastern Canada beginning in the 1960s. The orange color is the result of a red pigment picked up from the berries of an introduced species of honeysuckle. If a waxwing eats the berries while it is growing a tail feather, the tip of the feather will be orange.
The Cedar Waxwing is one of the few temperate dwelling birds that specializes in eating fruit. It can survive on fruit alone for several months. Unlike many birds that regurgitate seeds from fruit they eat, the Cedar Waxwing defecates fruit seeds.
The Cedar Waxwing is vulnerable to alcohol intoxication and death after eating fermented fruit.

PLANTING FOR THAT TOUCH OF BEAUTY