Exquisite tastes draw a big crowd to Epicurean Classic

Glen Arbor Sun

You’ve heard this before: northern Michigan is on the map. You know some of the reasons why. Pristine beaches, azure waters, rolling hills, unpretentious locals, bike races and a great local film festival.

Add world-class cuisine to the list. In mid-September thousands of foodies will converge on the Hagerty Center in Traverse City for the fourth annual Epicurean Classic and enjoy local wines from both the Leelanau and Old Mission Peninsulas, fine cheeses, cigars, tender game meat, succulent desserts and appearances by nationally known chefs and cookbook authors.

Local co-founders Mark Dressler and Matt Sutherland, both of whom work in publishing, “realized with our connections in the industry, being on a first-name basis with people, we could draw in top talent,” says Sutherland. And top talent they’ve drawn. Of all the delectable dishes featured the past three years, Sutherland remembers most a whole quail drizzled with 40-year-old balsamic vinegar, courtesy of Mario Batali, a food star, restaurant owner and TV personality. The truffles from Grocer’s Daughter Chocolate in Empire are also etched in his memory. And the ox tail marinated in spices from the Gods that I remember from last year’s Classic wasn’t too shabby either.

The greatest complement Sutherland has received? “Marcel Biro, the personal chef of former German chancellor Helmut Kohl, told me this is the best-run food event he’s ever attended.”

EpicureanPerryHarmon-McFarlane.jpgYou’ll also find plenty of local Leelanau County fair at the Epicurean Classic, which opens on Thursday, Sept. 13 and reaches its climax with the Grand Reception at 7 p.m. on Saturday, Sept. 15. Timothy Young of Food for Thought (“Canning Secrets”) and Chris and Heather Sack of the Great Lakes Tea & Spice Company (“Tea 101”) will both teach classes on Thursday at 8:30 a.m. Local chef, and occasional Glen Arbor SunM recipe contributor Nancy Krcek Allen will encourage attendees to “Ferment On It For a While” at 10 a.m. On Friday at 2:30 p.m., learn about “Grilling Wild Fowl” with North chef Greg Murphy. And before you satisfy your palette at Saturday night’s tasting Reception, check out “Entertaining the Fruit: The Art of Chutneys, Salsas and Compotes” with Cherry Republic’s Jason Homa, and “French Food for All” with La Becasse’s Guillaume Hazael-Massieux.

By all means, wash down those tender morsels with a little local wine. This year, the wineries of the Leelanau and Old Mission Peninsulas and Andy McFarlane, the man behind AbsoluteMichigan and Leelanau.com, are teaming up with the Michigan Land Use Institute’s Taste the Local Difference to present a northern Michigan Wine and Food Pavilion at the Epicurean Classic. Friday and Saturday afternoons will offer themed tastings featuring roses and light reds, sweeter table wines, crisp, aromatic whites, full, complex whites, dessert wines and bold reds. The wines will be presented by the winemakers and paired with locally produced cheeses, meats, fresh fruits and baked goods. Regional wines will also be served at the opening and closing receptions.

Check out the full schedule, information and prices for this grand event, online, at www.epicureanclassic.com. Mmm … Cheers!