Kyle Marshall and his team from Red Mesa Grill in Traverse City were the winners of the recent Chef's Challenge, an "Iron Chef"-style competition held at Shanty Creek Resort to benefit Challenge Mountain. The contest pitted "north vs. south," with U.S. 10 being the dividing line. The other finalists were David Hathaway of the Wyndgate Country Club of Rochester Hills and Chef Scott Tracy of Crank's Catering in Warren.
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The following recipe comes from a cookbook, "Great Expectations," compiled by and being sold by the Friends of the Helena Township Public Library in Alden. Bill Bockstahler, chair of the cookbook committee, writes that the inspiration for the project arose from the culinary prowess of "the many excellent cooks in the area."
"Recipes were solicited from residents and we're pleased to feature 449 fantastic treats in this book," he says.
The hardcover book is selling for $17 plus $3 shipping and handling. Phone 331-4318 or mail a check to: Helena Township Library, 8751 Helena Road, Alden 49612. Proceeds are going to support a second phase of library renovation.
Michigan Cherry Pork
5-7 lb. pork loin
1 c. dried cherries
1 c. pecan pieces
2 t. thyme
1 T. melted butter
1-2 oz. sweet white wine
Cut loin in half lengthwise or butterfly it. On one half, layer cherries, pecans and thyme. Place second half over first and tie every few inches to hold together. Place in ovenproof pan and baste with the melted butter. Add wine and baste again during cooking. Bake at 350 degrees for 20 minutes per pound or until internal temperature reaches 150 degrees. Serves eight to 10.
--From Dottie Schaefer, in "Great Expectations"
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Grand Traverse Resort and Spa's Chef Ted Cizma and his staff are offering cooking demonstrations.
The current schedule for the Tuesday "Cooking Live!" sessions in Aerie restaurant is as follows: May 13, Cooking with Morels; June 17, Simply Seafood; July 15, Cherry Desserts (with special guest pastry chef Carolyn Root); Aug. 5, Local, Sustainable, Organic (benefiting Taste the Local Difference); Sept. 16, Cooking with Beer; Oct. 14, Cooking Wild Game (with special guest sous chef Bill Mathews); Nov. 11, Preparing a Stress Free Thanksgiving Feast; Dec. 16, Unique Holiday Hors D'oeuvres.
Demonstrations begin at 6 p.m. on the 16th floor of the tower, with complimentary samples provided throughout. Fee is $15 per person, which will be applied as a credit to the bill of each guest who stays for a three-course dinner in Aerie.
Advance reservations are recommended. Seating is limited to 20, with walk-ins accepted as space allows.
For reservations, call 534-6800.
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Reader Jackie Breithaupt is looking for a recipe for Seafood Gumbo that was served at the Fog Horn restaurant in Greilickville.
"Since the Fog Horn is no longer in business, I would like the recipe so that I could make it myself."
Does anyone have this recipe?
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Traverse City Chef Renee Builes will offer private culinary arts experiences during a seven-night Holland America Alaskan Explorer Culinary Cruise in September.
Builes, who owns the Traverse City-based catering companies, A Catered Affair and Catered Express, specializes in high-quality cuisine. She also teaches culinary classes in her corporate kitchen and in local kitchen stores. For complete details, call 932-7553.
If you are looking for a specific recipe, have a cooking dilemma -- or have solved one and want to pass on what you learned; had good (or bad) luck with a food product; or have other information of interest to fellow cooks, please send it to: Cook's Corner, Traverse City Record-Eagle, P.O. Box 632, Traverse City, MI 49685; call (231) 933-1452 or (800) 968-8273.
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