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NOTES FROM THE WINE CELLAR:
ANCIENT ART OF WINEMAKING IN ISRAEL
DINING, PART TWO by John Mariani
by Brian Freedman
DINING, PART TWO
by John Mariani
335 N. Dearborn St.
a few pretty good Italian restaurants in the "red sauce" category
and one great Italian restaurant, Spiaggia. Smack between the two
levels is the
delightfully happy A Mano, which offers so much more than most
competitors in town without the heady highs of Spiaggia. If I lived in
Chicago, I'd eat at Spiaggia twice a year and at A Mano once a
It's a great-looking place, despite being
below street level. The light pours in from above, and the
and dining room are both well lighted to create a cheery atmosphere,
helped along by a fine attendant staff. The winelist is categorized as
"Lively and Aromatic," "Outsider Grapes and Blends," and
so on, and there are plenty of bottles under $50. A Mano aims to please.
They also offer at lunch "unlimited trips to
the antipasti bar" (below)
which at $12 is an invitation to steal, with a judicious selection on
Italian cheeses and salumi. At dinner a platter "for the table"
runs $15 for three, $28 for six selections. There are also delicious panini and
flatbreads, sizzling bruschetta
and very good pizzas--among the best in
Chicago, a city that sadly venerates the leaden skillet pizzas
pioneered here. Try A Mano's crisp beauty, with prosciutto, or
Gorgonzola with grapes and walnuts.
Chef John Caputo's pastas are rich
and carefully cooked al dente,
from garganelli with a wild
raisins, and pinenuts to spaghetti and meatballs with ricotta salata cheese. One
of the special entrees here is the big
with roasted rosemary potatoes and a splash of balsamico, and I urge
you to have the daily roasted fish.
A Mano is offering the kind of
Italian food easier to find in New York, San Francisco, even Atlanta
these days, and Chicago's other Italian restaurants should pay
A Mano is open
daily for lunch and dinner. Dinner pastas run $12-$17, main courses
an i, not an e--is one of the loveliest new
restaurants in Chicago, quieter than most, more sophisticated than
many, with a modern elegance that in no way suggests formality.
In fact, the overall clean, seductive shadowy décor has
fantastical elements like a piece of petrified manzanita
wood hanging from the ceiling. an anemone-like
chandelier of great beauty. Large windows open onto the street here in
the West Loop, and the artwork--like a giant painting of a white
eggplant--hangs against vibrantly colored walls. All this makes
for a wonderfully romantic setting and has, compared to most
contemporary restaurants in Chicago, Province has a civilized sound
level just in case you want to have a real conversation with your
161 N Jefferson Street
The menu, by Chef Randy Zweiban (below), known for being among the
first to open a Nuevo Latino restaurant in the city, Naçional
27, focuses here on Spanish and Mediterranean cuisine, offered in
several categories from "bites" and "raw" to "small," "big," and
"bigger," so you could make a meal from the top part of the menu and
get out pretty cheap if you're not too hungry, though even the most
expensive item on the "bigger" section is only $25.
My favorites throughout this screed included
very tasty squash taquitos,
though at $3 each, you're going to need more than one. The fluke
ceviche with red grapefruit was an honorable marriage of sea
taste and sour-sweet, and my very favorite dish from the "small"
list was shrimp with grits and plenty of manchego cheese. Pretty
close on my hierarchy was the "big" slowly cooked beef cheeks with
carrots and onions, a good simple stew with plenty of deep flavors, and
a superb rabbit confit with almond emulsion. On the "bigger"
side, the rotisserie chicken was pure pleasure, golden and crisp and
juicy, with mole verde as a
surprise side, and a good chimichurri-rubbed flat-iron steak with sweet
potatoes and house steak sauce, a steal at $22.
I enjoyed the delectable match-up of the
spiced lemon sour cream pound cake with the lavish addition of lemon
yogurt and pear compote, and chocolate is served four devilishly good
ways--as dulce de leche, a cocoa sorbet chocolate pudding and
Province is unharried and unhurried,
which a lot of good restaurants once were in Chicago before flash and
noise blasted all that away. So if you want inventive, well-focused
food and very fair prices, Province is where you want to be.
Province is open for dinner
Mon.-Sat. Food is priced according to plate size and serving.
123 N. Jefferson Street
summer, Sepia has change chefs once, the current resident of the
kitchen being Andrew Zimmerman, who has a true affinity for the kind of
Mediterranean fare and novel ideas that have made this a very
successful Chicago spot both for lunch (Michelle Obama has dined here
on occasion) and for dinner, when it gets a crowd that obviously comes
for the food rather than the mere vibes.
Watch what you step on at
Sepia, meaning that the art nouveau floor tiling is very beautiful to
see, and owner Emmanuel Nony has fashioned the rooms, from bar to
private dining area, with out-of-the-ordinary good taste in the use of
oak wood, brickwork, antique mirrors, mementos from the building's
history as a print
shop, and evocative black-and-white photos of Chicago ballerinas.
display holds 800 bottles, most under $75. Oh, and there's "Marseilles
soap" in the restrooms, if you care for that sort of thing.
unimpressive stops along the way, having realized that he was a better
cook than the rock musician he wanted to be as a teenager. He's worked
at the Park Hyatt Chicago, MOD, opened the now defunct del Toro,
and came aboard at Sepia several months ago.
The menu is, quite simply, tantalizing, from a
terrific artichoke flatbread with pine nuts and mint to a very
juicy porchetta sandwich with
arugula--perfect lunch items with a glass from a superior
winelist. Like other places on this list, Sepia does a fine
charcuterie plate, with duck pâté and rillettes, and the lovely
frisée salad with poached egg is textbook perfect.
The best of the seafood I tasted was a
plate of sea scallops with sunchokes, Serrano ham, and almonds--good
crunchiness here--and very good ruby trout, nice and fat,
came with black-eyed peas and delightful candied bacon. Savory chickpea
crêpes with Swiss chard and tomato-harissa chutney makes for a good
vegetarian option, and there is a "pinto box" offering at lunch
for $12 that includes a salad or soup, choice of three main courses,
and a selection of cookies.
Try to resist the brownie, though tea ice
cream does nothing for this splendid example of sweets Americana, and those cookies
are equally tempting.
Sepia serves lunch Mon.-Fri,
dinner nightly. Dinner appetizers run $6-$15, entrees $19-$30.
2152 North Damen Avenue
Photos by Steve Johnson
Bristol describes itself as “A Neighborhood Eatery
& Bar,” with a refreshing lack of pretense and a décor of
wood and brick walls, bare tables, and blackboard menus that doesn’t
stray much from the kind of neighborly places Chicago has always prided
itself on. Here at The Bristol, however, the menu goes way beyond
burgers and chicken wings while never straying into artifice. Nothing
on the menu tops $18, and that’s for a “large dish.”
Owners John Ross and Phillip Waters,
with partner-chef Chris Randel are betting they can keep prices low by
not banking on reservations; it’s first-come, first serve.
You could easily just eat your fill on
“bar snacks” at The Bristol, which range from puffy, addictive “Monkey
Bread Pull Apart” with dill butter and sea salt ($4) to porchetta di
testa ($4)--which sounds better than "pig's head cheese"--with a
condiment, and a terrific flatbread pizza topped with bacon and sweet
caramelized onions ($7). There are also salads and sides generous
enough for a major nosh, including thick potatoes fried in duck fat
with housemade ketchup and garlic aïoli ($5, though they also come
the $10 Bristol burger with Cheddar and pickles), and “Lazy Pierogi”
which more like a pasta of pastry strips with onions and butter.
The “Medium” size dishes start off with
a huge, decadently rich ricotta-stuffed raviolo with an oozy egg yolk
and plenty of brown butter ($11). The creamy spread of pork rillettes comes with
tangy leeks vinaigrette and good sharp mustard
($11) to be slathered on crusty, toasted bread.
If you’re still starving, go for the big
plates of a duck confit Reuben sandwich with Gruyère cheese and
Thousand Island dressing ($10), but avoid the tasteless crawfish and
chorizo with white polenta, at $18 the priciest and least interesting
item on the menu (actually I think it's gone). For dessert go with the panna cotta buoyed by sweet
preserved peaches ($4).
There’s a solid and well-priced 100-label winelist
here, but the real draw are the 70 different beers, best sampled in
flights of three. And the waiters seem very familiar with the
style of every beer on the list.
Bar snacks from $4, salads
$7-$9, medium dishes $10-$16,
217 West Huron Street
One chef who
abandoned Chicago's molecular cuisine is
big Graham Elliot Bowles, whose fine cooking I first experienced when
was chef at the Jackson House Inn & Restaurant in Woodstock,
Vermont. He relocated to Chicago three years ago as chef at Avenues in
the Peninsula Hotel, where he went a bit overboard with razzle-dazzle
avant-garde cooking and plate presentations. Now, at his namesake
Graham Elliot in River North Gallery District, he is showing less
exhibitionism and more refinement, breaking his menu into categories of
cold, hot, sea, land, and sweet with no descriptive fanfare. He calls
it a “bistronomic restaurant,” that combines fine cuisine with “humor
He’s right on both claims: The food is
some of the most exciting in Chicago, and the place is comfortably
casual, with soft lighting thrown by shaded ceiling lights, cushy
leather, booths, brick walls, wood columns, and beamed ceiling,
left over from its 19th century warehouse setting, and well separated
There are still a couple of dishes that try
too hard to be noticed, as when Elliot places a lavender marshmallow
into a perfect spring pea soup with pea tendrils, pink peppercorns, and
crème fraîche ($10). The marshmallow goes gooey and
tastes sweeter than the peas themselves. And the cocoa nibs on the
white sashimi of tuna with crispy plantains, whipped avocado and
passion fruit ($10) are just plain silly (just scrape them off, because
the dish is otherwise a good one).
Elliot’s true brilliance shows in combinations
like his kung pao-style sweetbreads with broccoli florets, peanut
brittle, black sesame, and a shot of chili oil—a witty take on a
Chinese-American standard. His sea scallops, plump and sweet on
their own, are enhanced texturally and in flavor by the accompanying
potato salad, fried pickles, ham hock, and cornbread sauce. He encrusts
skate with pine nuts, then serves them with a polenta cake, baby
arugula, and a delightful raisin vinaigrette ($29).
It’s impossible not to swoon a bit over his
crispy pork shoulder with farro grain, dandelion greens, picked ramps,
and a sweet-sour cherry mostarda
($29), and his Colorado lamb (the
menu’s most expensive dish, at $33) is succulent, perfectly grilled
rosy rare and served with chickpeas, preserved lemon, fava greens and a
The winelist is surprisingly short—just
50 selections, but they are from some of the best boutique vineyards.
You might opt for the fine artisanal cheese
plate with kumquat preserves, but don’t miss out on the deconstructed
shortcake of pound cake with peaches, strawberries, lemon curd, and
vanilla ice ($9). It’s as summery as a dessert can be.
Inside tip? An easy cab ride from downtown that won’t
cost you and arm and a leg, like so many Chi-Town restaurants.
Appetizers, $10-$15, main
courses, $29-$33. 5-course
tasting menu at $75.
PART ONE OF THIS ARTICLE ON CHICAGO DINING CLICK
HOUSE NEW YORK
10 Columbus Circle (near Central Park
well-named Porter House New York has achieved what so many other
steakhouses around NYC have not--a reputation based on much on its
service as on its food and atmosphere. Let's face it, the
hyper-masculinity of the old line steakhouses in NYC, with their grumpy
old man waiters who haven't the slightest interest in you beyond your
tip, is still entrenched to the degree that your being recognized as a
V.I.P. by the management is your only guarantee of anything but
This is the polar opposite of the way everyone is treated at Porter
House, which begins with a good-looking young greeting at the reception
desk and bar and flows into the waitstaff and wine service in the vast,
beautiful dining room overlooking Central Park, which no
restaurant--except the others in the Time-Warner Centre, like Per Se
and Masa--could possibly match.
But the glowing force for hospitality here is
owner Michael Lomonaco himself, as ebullient in person as he has been
on his TV show, "Michael's Place." His approach to solid American
cooking dates back to his experience as chef at NYC's `21' Club and
Windows on the World (where he escaped within five minutes of the 9/11
disaster). You can also bank on him being at Porter House six
days and nights a week, so not only consistency but oversight is
guaranteed, and it shows in every dish that comes out of the kitchen
and in the way it is served--not tossed on the table as at so many
Lomonaco, with chef de cuisine Michael Ammirati, is
not trying to re-invent the wheel of a genre menu that has proven
amazingly durable. He's only refined it. So you begin with unstintingly
fresh shellfish--oysters, clams, shrimp, mussels, and lobster--or a
classic Caesar salad. There are also corn-fried oysters with ancho
chile mayo and jalapeño pickles, an excellent crabcake, seared
sea scallops with capers and brown butter, and a superlative beef
tartare. Everything is of top quality, right down to the bread (not a
given in most steakhouses), and the side dishes, like Parmesan-dusted
asparagus, fabulously crunchy onion rings, four- cheese macaroni,
creamed spinach, and great potatoes--mashed Yukons, hot, meaty French
fries, and crisp made-to-order chips. You could make a meal out of
these items, even if you're a vegetarian.
But this is
a steakhouse, so how does it measure up? I don't think there is any
better in New York. It's in the quality of the meat itself, of course,
but also in the cooking, and Porter House's porterhouse for two ($45
per person) is one great piece of beautifully charred beef. The cowboy
ribeye ($45) is the richest and most marbled of the steaks here and the
one chefs themselves invariably prefer. The lamb t-bone is from
Colorado and you get two hefty chops, seasoned with rosemary and olive
oil, for $42--you may well take one home. The $44 veal
porterhouse is massive and has a little lemon zest to it.
There are four sauces to accompany these
cuts, and they are worthwhile in small dabs: you don't want to mask the
flavor of those meats, but the Béarnaise is worth a tablespoon
or two on the side.
The notion that you couldn't possibly want
dessert after this kind of a meal is not without merit, but you should
at least share one, maybe the superlative "Old School" hot fudge
and whipped cream sundae, and a delightfully retro "Grown-Up's Root
Beer Float," made with small batch root beer, vanilla ice cream, and
Porter House has a very fine winelist, though there
should be more wines under $50.
By the way, Porter House may offer the best deal in town,
resgtaurant Week or no Restaurant Week: Every day it offers a 3-course
Park View Lunch at $24 and 3-course dinner at $35, and the place is
always packed as a result.
So when people ask me for the best steakhouse
in NYC, I have to shrug and say, "You will get a great piece of meat at
any of the well-known NYC originals, from Peter Luger to Ben Benson,
from Smith & Wollensky to the 2nd Avenue Palm. But for looks and a
panorama to die for, along with great service, I always recommend
Porter House first." That's not likely to change.
Porter House New York is open daily for
kunch and dinner.
NOTES FROM THE WINE CELLAR
Ancient Art of Israeli Winemaking
by Brian Freedman
all the up-and-coming wine regions across the globe, and for all the
press and praise that’s regularly lavished on them (or, at the very
least, on their potential), the Middle East remains, remarkably and
stubbornly, below the radar. The irony of this is two-fold: The history
of winemaking in the Middle East can be traced back thousands of years,
with constant references to wine in the Bible and other national epics,
so it should come as no surprise that grapevines have the potential to
flourish in several parts of the region. And many of the wines
especially from Israel, are every bit as good as those from more
famous—or, perhaps, press-ready—places. (Other issues concerning the
Middle East tend to grab the lion’s share of press coverage and popular
attention; as a result, the quality of the wine tends to be
overshadowed, or not even considered.)
The Middle East, it can be argued, is the cradle of
world winemaking. In 2000, the Jewish Museum in
New York held an exhibit called "Drink and Be Merry: Wine and Beer in
Ancient Times." The museum’s website introduced the show as
follows: “Wine and beer are among the oldest
alcoholic beverages known, originating in at least the sixth through
fourth millennia BCE in the lands of the ancient Near East. From there
they spread westward, first to Greece and then to the Roman Empire.
Mesopotamia and Egypt were known as beer-drinking lands, since they
were rich in the grains used to make beer, while grapes were difficult
to cultivate in their hot, dry climates. However, in the land of
Israel, Greece, and the Roman Empire, wine was the primary drink. In
fact, the land of Israel played a significant role in wine production
from early times.”
From ancient roots to more recent times, the wines
of the Middle East have seen a remarkable drop-off in popularity and
consumption in the wider world. Of course, in Muslim nations, alcohol
is forbidden. But now, it seems as if this is about
to change, because these days, with winemakers from both Israel and
Lebanon in particular honing their skills in the great wine regions of
the world before returning to their respective homes, and with the
adaptation of more modern methods both in the vineyards and in the
wineries, there is a serious renaissance happening in this ancient
land. And the wines, when made well and allowed to express the unique
terroir from which they come, show fabulous potential in many cases
and, in some, have already managed to achieve something awfully close
Like most Americans, my first experience with
Israeli wine was a bottle of sweet kosher red—not exactly an experience
I’d ever want to repeat, and a miserable hangover to boot for a
12-year-old. But the assumption that all or even most Israeli wine is
embodied in the sweet kosher stuff is tantamount to believing that all
American beer tastes like Bud Lite—which, of course, it doesn’t.
This was recently made deliciously clear at Zahav,
one of Philadelphia’s top restaurants and a haven for lovers of the
food and wine of the region. Chef-owner Michael Solomonov and
wine program director and co-owner Steven Cook have assembled a
wide-ranging wine list that touches on regions throughout the world,
but that has a wonderful core of Israeli wines.
It seems as if, as is the case with so many
up-and-coming wine-producing countries, the best Israeli wines are
those that eschew the overuse of new oak and overripe fruit and instead
allow the terroir to shine through. From the generally volcanic soils
of the Golan Heights to the limestone-rich land of the Judean Hills,
Israel is home to enough interesting, potential-rich vineyard sites to
really warrant exploration and ultimately expression—which, happily, is
exactly what’s happening.
The Flam Sauvignon
Blanc – Chardonnay 2007, for
example, while perhaps a bit too expensive (a constant problem in
up-and-coming wine regions all over the world), is nonetheless an
excellent example of what this land can express when allowed to speak
without an obscuring mask of oak. There’s a spicy chick pea note on the
nose, as well as a charmingly transparent whiff of green apple.
These lead to a palate of well-balanced acidity and lightly grilled
green bell peppers, then on to a pepper and grapefruit pith finish.
Of course, not all oak is used indiscriminately;
when used wisely, as it is in the Clos
de Gat Chardonnay 2007, it has
the potential to create a wine of great power and beauty. This one, a
shimmering rich gold color in the glass, starts off with notes of
grilled peaches and hints of tropical fruit. And while it’s a bit too
buttery on the entry, solid stone fruit and a line of steely acidity
and minerality take over, providing an excellent sense of balance to
the creamy pineapple flavors.
at the tasting that Zahav set up for me at
least, it was the reds that really stood out. The almost Loire-like
tobacco, green vegetables, and dark berries of the Margalit Cabernet
Franc 2005 Binyamina vineyard from the Shomron region (a blend
Cabernet Franc and 10% Cabernet Sauvignon), screams out for food,
perhaps a dry-rubbed barbecue preparation. The age-worthy,
Bordeaux-style Clos de Gat 2004,
from the Ayalon Valley, with its
graphite, cedar, currant, and smoke notes, shows amazing restraint and
promises 3 – 7 years of evolution ahead. More modern Tabor “Mes’ha”
2005, from the Galilee, possesses a spicy Shiraz drama that
out through the graphite of the Cabernet Sauvignon and the rounder
fruit of the Merlot, resulting in an ancho-spiked chocolate character
that’s darn near addictive. All of these wines, despite their
differences in style, are excellent.
Sweet wines, too, are having their day—and not the
same ones that caused me such a headache all those years ago. The Carmel Late Harvest
Gewürztraminer 2006, from the Sha’al vineyard
in the Upper Galilee, is heady and perfumed and, despite its slightly
low acidity, nonetheless delicious, its lychee and super ripe white
peaches carried on a lighter frame than you’d expect. And the Tabor
“Mes’ha” Dessert Wine 2005, produced from Cabernet Sauvignon,
from a scaffolding of minerality and well-considered vanilla to hold up
its grapier core. With a peanut-butter dessert, or, keeping it vaguely
regional, perhaps a sesame or almond semifreddo, this would be a
welcome end to any meal.
And that, above all else, is what strikes me about
today’s Israeli wines: Their versatility with food, the range of styles
in which they are made, and, most important of all, their vast
potential. Because as enjoyable as so many of them are right now, it
seems as if they will only continue to improve, and, hopefully, begin
to play the role they so richly deserve to on the international stage.
Or, at the very least, at more dinner tables around the world.
Freedman is a food and wine writer, wine educator, and food and wine
consultant. He is Director of Wine Education for the Wine School of Philadelphia,
contributing editor for Philadelphia
Style Magazine, wine columnist for Affluent Magazine, and writes the
blog www.UncorkLife.com for www.WineChateau.com. His web
site is www.BrianFreedmanPhiladelphia.com.
The F-Word is apparently
According to a London newspaper, "F-Word" chef Gordon Ramsay, who
has declared that
"Using fresh ingredients is the only way to guarantee a great
taste and I can't understand how on earth people can ignore fresh
food," was outed for serving trucked-in food at some of his
restaurants. The newspaper reported that a "backstreet kitchen provides
the coq au vin and smoked fish cakes that he sells at big markups in
his posh London eateries," and that "A Ramsay spokesman said the dishes
were prepared by Ramsay-trained chefs, then `sealed and transported in
refrigerated vans' to a restaurant and three pubs with small kitchens,
where they are cooked `to order.'"
NAOMI CAMPBELL DOES THE
SAME THING EVEN WHEN SHE'S NOT COOKING
FL, Meredith Hart Mulcahy was arrested after allegedly assaulting her
71-year-old common-law husband after he complained about her
undercooked potatoes and burnt bread because she was drunk, at which
point Ms. Mulcahy threw a phone at him.
From now thru Labor Day in NYC new chef Fausto
Ferraresi at Macelleria is
now offering special Lobster Nights on Fri.-Sun, at $22, incl. 1 1/4
pound lobster, Italian cabbage salad, and corn on the cob. Call
* In NYC at Daniel, Chef Daniel Boulud
introduces Rajeev Vaidya as new Head Sommelier, with a series of Wine
Dinners on Wednesday evenings in August. The 4-course summer menus will
be accompanied by wines selected by Raj just for these occasions at
$290 pp. For details, click
here. Call 212-288-0033.
* On Aug.
8 the 4th annual Holly Hill Inn Harvest
Dinner at Happy Jack Pumpkin Farm in Frankfort, KY, will be held,
with chef/owner Ouita Michel. $35 pp. Call
* On Aug.
13 in Chicago at The
Ravenswood Billboard Factory, Share Our Strength's Taste of the
Nation® is the nation's premiere culinary benefit will be
chaired by Chef Mindy Segal (HotChocolate Restaurant and Dessert Bar)
along with 25+ of Chicago's best chefs including mk's Chef Michael
Kornick, mixologists (led by Bridget Albert), Craft Beers,
entertainment and much more. $125 pp. For tix go to:
* On Aug.
13 in Woodinville, Washington, The Herbfarm’s first-ever 100-Mile
Dinner launches and continues through the end of the month, with
a tasting dinner of 9 courses, 6 wines, and a range of hot and cold
beverages, all from ingredients grown within of 100 miles from
its kitchen. Visit www.theherbfarm.com or by call 425-485-5300.
Aug. 15 on Waikiki, Table
One at Halekulani in the atrium of Orchids
restaurant of the Historic Main House, Chef
Vikram Gargoffers a
5-course for $95 pp or 7-course at $125, with additional
selections of internationally acclaimed two-tier wine pairings. Table
One accommodates 4–6 guests and requires 48-hours advance reservations
with lunch service available upon request. Call 808-923-2311; www.halekulani.com.
* On Aug.
16 in Arlington Hts, IL,
Chef Susan and Michael Maddox's Le
Titi de Paris will celebrate the 37th Anniversary of the
restaurant by hosting the Third Annual Alumni Chef's Dinner, with guest
chefs will each making a signature dish for the Tasting portion of the
dinner. Call 847-506-0222; visit www.letitideparis.com.
* On Aug.
20 in San Francisco,
Perry’s on Union
Street 40th anniversary will feature
celebrity bartenders, a reunion bash for all those that have worked at
the restaurant throughout the years, and food and beverage promotions.
An all-star lineup of San Francisco personalities, who in past
anniversary celebrations have included Diane Feinstein, Bill Walsh and
Huey Lewis, will be mixing drinks behind the bar. On Aug. 23, the
celebration will culminate with an afternoon block party on Union
Street, between Buchanan and Laguna Streets, open to the public. Call 415-922-9022
or visit www.perryssf.com.
From Aug. 28-30 the 6th annual Epicurean
Classic takes place on the bluff overlooking Lake Michigan in St. Joseph, MI, with over 45
cooking demos, 16 cheese/wine/beer tasting seminars, 6 Guest Chef
Dinners, the opening Great Lakes Great Wines BBQ Reception, the Grand
Reception and the daily Tasting Pavilion. Some of this year’s featured
artisans incl. Curtis Stone, Jean Joho, Gale Gand, Takashi Yagihashi,
Tom Valenti, Anna Thomas, Jennifer McLagan, Giuliano Hazan, Brian
Polcyn, Eve Aronoff and Mary Sue Milliken. Visit
www.epicureanclassic.com or call 231-932-.0475.