Let me tell you this – the Backwoods Bastard is definitely one of the finest brews I have ever had. Complex, lingering, hauntingly good. It just may be the best brew in Grand Rapids, MI, and given that Grand Rapids has been named Beer City USA in a poll run by the guru of home [...]
Ideas Worth Sharing – Nordic Food Lab
You may have noticed the growing number of "Blogs I Follow" on the right-hand side of the this website. One that I cannot list due to incompatibility between US and European blog feed systems is the remarkable Nordic Food Lab. This is among the very best of thinking, exploring, and writing about food. The exploration [...]
Maple-Glazed Pheasant
Using the same technique as our Smoked Pheasant, we brined our bird then oven-roasted it to completion while glazing frequently with unreduced maple syrup. The breasts were left to chill overnight then sliced across the grain. Placed on whole grain crackers, topped with Cardona Goat Milk Cheese from our heroes at Carr Valley, then topped [...]
New Purveyors Added
We're happy to announce that we have added three new sources to our Purveyors page, two processed meat sources and one for smoked fish. In Port Washington, WI there is a small, white storefront tucked back off the main street, where you can find a variety of Great Lakes area fish that have been brined [...]
Goat Cheese Plate
From clockwise from bottom-left: Cardona from Carr Valley in La Valle, WI, Evalon from LaClare Farms in Chilton, WI, Landjaeger with Door County Cherries from Zuber's in Monroe, WI, and Eleven Brothers from Boston Post Dairy in Enosburg Falls, VT. The grassy, herbaceous flavors of goat cheeses are complemented by the sweet and salty counterpoint [...]
Great Lakes Cuisine 