TRAVERSE CITY -- The aroma of malt vinegar, black peppercorns, Thai chilies, garlic, fresh ginger and cinnamon sticks -- among a host of ingredients -- wafted over the small crowd as its anxiously waited for a taste of a fresh salmon curry created by an internationally renowned chef.
"It's a wonderful combination of flavor," said Greta Schuil of Grand Rapids, just after her taste test.
Schuil traveled to Traverse City this week to attend the fifth annual Epicurean Classic at Northwestern Michigan College's Great Lakes Campus, a benefit and networking event for the Great Lakes Culinary Institute.
Margo Berke came from Big Rapids and said the session about curry with chef Raghavan Iyer was the best she attended during her two days at the event.
"The far-reaching information he gave, about the chemistry of taste ... I absolutely love curry. I already bought his book for myself and now I'm going to go get one for my son," Berke said.
Iyer was among the many chefs and experts who presented at the Epicurean Classic, sharing tips and tricks for fine dining in home kitchens.
"I'm hoping this will open up a whole new world," Iyer told the crowd that gathered to watch him cook. "Curries are saucy, curries are spicy, curries are simple and curries are sensational."
Nick Kielhorn of Traverse City said Iyer's session was important to him because of a lack of Indian cuisine available in the area.
"I've lived in Chicago and New York City and it's one of the things we miss up here: ethnic foods," Kielhorn said. "It's a way to travel."
Outside of a small grocery in Lake Leelanau that sells Indian foods, there's not a lot of options in this area, he said.
"My goal is to empower you to make your own curries," Iyer said.
Saturday wrapped up the latest "foodie gathering" along West Grand Traverse Bay, an assembly of national and international artisans to showcase the latest trends in food and wine. The event was founded to benefit the culinary institute through student scholarships, and provide opportunity for students to interact with world-class chefs and wine industry professionals.
First-year student Courtland Nelson said the event is a perfect opportunity to meet well-known chefs, even if it's by doing prep work for them.
"It's the world to me. It's my main interest," Nelson said.
The annual event raised about $60,000 for the institute to date, said co-founder Matt Sutherland.
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