Herkner's Homemade Cherry Topping, made locally, will now be sold nationally at Whole Foods.
The versatile sauce came from the minds of the Herkner sisters, who grew up on a cherry farm on the Old Mission Peninsula.
The sauce is available at local markets including Maxbauers, Mary`s Kitchen Port, The Cherry Stop, all in Traverse City; The Silver Tree Deli in Traverse City and Sutton Bay; Peninsula Cellars winery and the Peninsula Market on the Old Mission Peninsula; and Hansen Foods in Suttons Bay.
For recipes and more about the sauce, go to www.herknersisters.com.
Glen Arbor's Blu has set its cooking class schedule for January. Classes are held Saturdays from 10 a.m. to 2 p.m. and include recipes, wine pairing suggestions and a family-style lunch featuring the class recipes. Wine is available a la carte during lunch. Classes cost $56; space is limited. Call 334-2530 to register.
-Jan 9: Jelly, Bread and Peanut Butter -- Yvonne Cameron's seedless raspberry jelly has a bevy of fans and awards, including first place at the Michigan State Fair. She'll go step-by-step from field to jar and chef Randy Chamberlain will share a few bread and peanut butter recipes.
-Jan. 23: Bouillabaisse vs. Cioppino -- the perfect winter one-pot meal. Both French bouillabaisse and Italian cioppino feature regional tastes, heavy on seafood, and are easier to make than you'd think.
-Jan. 30: Salads, Dressings and Vinaigrettes -- focusing on the principles of vinaigrette to understand pairing vinegar and oil with greens, proteins and vegetables. Make Caesar salad from scratch.
Paul Guyon, publisher of the "Food to the Rescue Cookbook," which raises money for Food Rescue of Northwest Michigan, has partnered with The Great Cookbook Giveaway.
The giveaway is an annual event that offers members cookbooks and cooking related gifts. Guyon hopes that the effort increases exposure for his book.