In This Issue: Holiday 2016

By Barb Tholin | Last Updated November 01, 2016
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grande traverse holiday 2016

Our extended Northern Michigan autumn hasn't prompted any early anticipation of snow and yet, in this letter, I need to take that leap from raking leaves to welcoming winter. And so I join you now as Thanksgiving feasts are in the works and the end-of-year festivities eagerly wait their turn. Welcome to our Holiday issue!

We've truly enjoyed creating and assembling these stories and photos. It's our way of showcasing the farms and food producers who bless this community with their work. Nothing could be a better fit than to start with beautiful photos from Crooked Tree Art Center's Farm to Frame contest and exhibition, for the contestants in this annual event mirror our own passions for capturing the stories found in food.

From there the pages are filled with greens and pie, tea and chocolate, cheeses and wine, the people who make them and the places where you can get them. Did you know that several farmers' markets stay open through the winter? These serve as vital connection points for small vendors and faithful shoppers, providing access to produce, meats and other edibles not easily found until spring market season begins again.

The end of the year is a resonant time to thank those who make Edible Grande Traverse a vibrant and relevant resource. Use the ad directory in our back pages to find and visit our supporters. Let them know you are a reader–they will appreciate your patronage and I'm sure they'll enjoy meeting you! As for our contributors, they are always a joy to work with. They are writers, enthusiasts, cooks and photographers and they put love into their stories, sometimes a personal touch–like the little mouse above, carved by her grandfather, that Tracy Grant brought along to the cheese shoot. Don't ever hesitate to contact them if you like what they do, they would love your response.

With that I will close by thanking you for your readership, your interest in the food around you and the people who have a hand in creating it. None of this happens without curious eaters who care for community and the food and farming that sustains it.

Happy holidays–fresh, local and delicious ones!

-Barb Tholin, Editor

Farm to Frame 2016: a Juried Photography Exhibition

A bee approaches the sunflower
The fifth annual Farm to Frame juried photography exhibition celebrates the environment and people that make Northern Michigan a farm-to-table culinary paradise.

The Rustic Baker at Boyne City Farmer's Market

The Rustic Baker:  Louis Grabowski and his wife, Jenny
Louis Grabrowski got tired of the rat race and started The Rustic Baker at the Boyne City Farmers' Market.

Hail to the Kale: Recipes for a Holiday Table

Even as far north as we are here at the 45th parallel, kale is pretty near a year-round vegetable. But now in the colder months is the time...

Sutton Bay Ciders in West Grand Traverse Bay

A flight of beer from Sutton Bay Ciders
A visit to Suttons Bay Ciders can be as varied as the menu. They offer a wide variety of tasting flights and you can also get full pints of cider and small plates along with the bowls of popcorn that...

Spiced Smitten

Warm cider, steamy and spiced, is perfect for a cold winter evening. We use Smitten, our sweetest hard cider.

Alliance Restaurant: Allies on a Mission in Traverse City

Alliance restaurant in Traverse City
People are talking about Alliance, and for good reason. This crew is not sitting on their haunches; they sweat like Hammer on the dance floor: in the kitchen early, in the kitchen late, noses in a...

Cheese with Ease: Experts offer tips sure to perk up any party

Cheese from Idyll Farms
As the holidays approach, the days ahead promise get-togethers with close friends, family, colleagues and neighbors. By tradition, many of these up here in Northern Michigan are potluck. An elegant...

Super Sparklers: Sparkling Wine and Champagne

Champagne Flutes
Sparkling wine is festive, fun and flavorful. Perfect for your holiday entertaining or paired with pizza on a Tuesday night.

Deviled Eggs

Retro and always popular

Smoked Salmon Crostini

Simple and sophisticated

Blue Cheese Gougères

A rich and delicious classic

Angels, Devils, Sins and Snobbishness

Chocolate Sin
Today a Google search for "chocolate sin recipe" takes me to the patisserie world's equivalent of an opium den. An astonishing number of cakes, pies, puddings and beverages go by the same moniker as...

Chocolate Snobbish Cake

Chocolate Snobbish Cake
(loosely based on the one from Simone Beck's recipe in Simca's Cuisine)

The Pie Safe: Authentic Nineteenth-Century American Pumpkin Pie

American Pumpkin Pie
We’re all familiar with the expression “As American as apple pie.” But pumpkin pie is, if anything, even more traditionally American.

Experience This Gift: Plum Blossom Tea

pour matcha green tea from a teapot into a cup
Michelle and Doug Racich opened Plum Blossom Tea Company a year ago to share the benefits of tea with their community.
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