For me, there is a visceral thrill to see an idea, a concept, a thought of my own echoed by another. That “kindred-spirit” feeling fills me a wave of genuine joy. As I sat waiting for a client meeting at a local professional office, I had just such a feeling. The catalyst was the cover [...]
Category: Purveyor
Smoked, Maple-glazed Pheasant
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 [...]
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 Cheese Plate
Cheese production is one of the great traditions of Great Lakes Cuisine. The immense amount of factory produced cheese from the "Dairy State" is merely an outgrowth of a much older tradition of farmer produced cheeses. Cheese at the most basic level is a method to preserve milk and this preservation tradition is very much [...]
Great Lakes Cuisine 