Traverse City Record-Eagle

Food

October 4, 2012

Food in Brief: 10/04/2012

Cooking classes

TRAVERSE CITY — Chateau Chantal Winery & Inn will resume cooking classes, winter wine dinners and wine boot camp beginning in January.

The cooking classes allow guests to experience an afternoon of hands-on preparation while enjoying wines from Chateau Chantal's estate.

All classes are approximately four hours and cost $90 per person. Guests are asked to bring an apron and a favorite chef's knife. Call (800) 969-4009 or visit www.chateauchantal.com.

Hoodoo Hop

TRAVERSE CITY — North Peak Brewing Company is introducing its first wet hopped beer.

The hops for Hoodoo Midwest Wet Hop IPA will be harvested at the Old Mission Hop Exchange Farm this week and will be introduced into the brewing process at the North Peak Brewing facility at Jolly Pumpkin/Mission Table on Old Mission Peninsula.

Hoodoo will be available on draft and in 12-ounce stubby-bottle six-packs starting late September through the harvest season.

Wagbo harvest

BELLAIRE — Foraging with W.E.E.D.S.: Autumnberry Harvest will take place at 4:30 p.m. Sunday, Oct. 7 at Raven's Roost Farm in Bellaire.

Participants will learn how to identify the autumnberry shrub and how to harvest and prepare its berries. Bring a collection basket, bag or bucket.

The harvest will be followed by a 6 p.m. picnic potluck at Martha Wagbo Farm and Education Center in East Jordan. A dish to pass is welcome but not required. Bring your own table service and a chair or blanket if desired.

For more information, contact the Wagbo Farm at 536-0333 or info@wagbo.org.

Chef dinner rescheduled

TRAVERSE CITY — The Great Lakes-Great Chefs Dinner originally set for Friday, Oct. 5, will be rescheduled. A new date is being selected for the annual event, which benefits Northwestern Michigan College's Great Lakes Culinary Institute.

Hosted annually by Harlan "Pete" Peterson, chef and owner of the former Tapawingo Restaurant in Ellsworth, Great Lakes-Great Chefs features local chefs and local food. This year's dinner will be prepared by Chris Dettmer, a native Michigander who has returned to his home state to serve as the culinary director of American Spoon in Petoskey. Pram Acharya, owner of Esperance in Charlevoix, will be this year's sommelier. Esperance is noted for its fine wines and specialty foods.

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