Recently, a good friend presented me with a gift of pheasant breasts and thighs. They were shot locally at the Milford Hills hunt club, which is a beautifully pristine 500 acres in Johnson Creek, WI. If you have the opportunity to procure wild pheasant, I highly recommend it for the robustness of flavor. However, an [...]
Author: robertholtonwi
New restaurants added – Michigan
We're glad to be adding two new restaurants to our list of representatives of Great Lakes Cuisine, and both just happen to be in Michigan. Mia & Grace is located in Muskegon, opened by two transplants from the Houston area, who moved to be close to family upon the birth of their daughter. Chefs Jeremy [...]
Of Pickles and Inspiration
A year ago, the crunch and tang of home-cured quick pickles became an inspiration. That was fitting, as the man that had prepared them has been an inspiration for my appreciation of the growing Great Lakes Cuisine trend. Chef Jason Gorman prepared pickled carrots, radishes, and turnips as part of a variety of small tasting samples [...]
New restaurants added
In addition to the previous Milwaukee, WI and Minneapolis, MN listings under our Restaurants heading, we have added two locations each for Cleveland, OH and Detroit, MI. The inclusion of these locations and chefs has as much to do with the sensibility of the chef as it does with the menu. Each of the menus [...]
Northern Waters Smokehaus
Tom in Minneapolis turned me on to an excellent source for cured meats located on Lake Superior in Duluth, Northern Waters Smokehaus. As they describe themselves: "Eric and company are just as committed to using local, sustainably raised meats and fish as they are to hosting plenty of friendly food conversation. Our eclectic little shop [...]
Great Lakes Cuisine 