Traverse City Record-Eagle


March 28, 2013

Food in Brief - March 28, 2013

Chefs Challenge

BOYNE FALLS — A culinary competition to benefit Challenge Mountain, which provides adaptive outdoor activities for those with special needs, will be held April 12 and 13 at Boyne Mountain Resort.

The Challenge will showcase the best of Michigan — chefs, ingredients and products.

Events kick off Friday, April 12, at 6 p.m. in The Mountain Grand Lodge’s Vienna Room with high school students competing as “Future Chefs” and the opportunity to meet celebrity chefs and judges. Admission for the general public is $10, which includes hors d’oeuvres.

On Saturday, April 13, special guests will lead a series of seminars available to the public free of charge between 9 a.m. and 2:30 p.m. Saturday’s featured event, the Taste of Michigan, will feature three competitive categories: College and University; Professional Center-of-the-Plate; and Michigan Desserts.

The Taste of Michigan in Boyne Mountain’s Civic Center opens on Saturday, April 12,

at 11 a.m. and closes at 4 p.m. The $30 admission includes all seminars, Dessert

Competition, eight Taste of Michigan sampling tickets and the Chop Challenge. Additional tasting tickets can be purchased in quantities of four ($15) or eight ($25).

For more information,visit www.

Innovation guide

TRAVERSE CITY, MI— The Northwest Michigan Council of Governments has released a guidebook that communities statewide can use to recognize and support farm and food business collaboration and innovation.

“Food Innovation Districts: An Economic Gardening Tool” is a package of how-to information and examples that can help local governments and other stakeholders step into and benefit from the growing market and community demand for local and regional food. Food innovation districts often include services such as food business incubators and facilities for common storage, packing and distribution needs, and provide important opportunities for sharing information and partnering on events and retail promotion.

“Food Innovation Districts” was developed with funding from USDA-Rural Development, and was prepared by NWMCOG and project partners; the MSU Center for Regional Food Systems, and Regional Food Solutions, LLC. It’s available online at Hard copies can also be obtained by contacting NWMCOG at 929-5000.

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