Photos: Sarah PeschelThis stunning Carrot Ginger Cosmo cocktail recipe by on-staff sommelier Emily Jo Larkin celebrates beautiful local carrots. It’s a delicious twist on a classic, the Cosmopolitan Martini. Enjoy!
Carrot Ginger Cosmo
Note: Recipe is for 1 cocktail. Simply scale up as needed.
2 oz Ginger infused Vodka (recipe below)
1 oz Fresh carrot juice
½ oz Domaine de Canton ginger liquor
½ oz Fresh squeezed lemon juice
Ice
Lemon wheel for garnish
Method: Add vodka, carrot juice, ginger liquor and lemon juice to shaker filled with ice. Shake and strain into a martini with lemon wheel garnish.
Ginger Infused Vodka: Combine 1 cup chopped unpeeled ginger and one 750 ml bottle vodka. Store in dark place for 7-10 days.
We are fond of creating delicious cocktails here at Epicure. From time to time we enlist help from our on-staff sommelier, Emily Jo Larkin. She came up with this refreshing Cucumber Cooler which highlights delicious peak season local cucumbers with gin and fresh lime for a tasty summer pick me up.
Cucumber Cooler
Note: This recipe is for 1 cocktail. Simply scale up as needed.
4 Slices cucumber
3-4 Parsley water ice cubes, recipe below
1.5 oz London Dry Gin
1 oz Dry Vermouth
½ oz Fresh squeezed lime juice
Splash Club Soda
Method:
Muddle cucumber slices in a cocktail shaker
Add parsley water ice cubes
Add gin, vermouth, and lime juice to shaker
Shake and pour into collins glass
Top with club soda, garnish with fresh parsley. Serve & Enjoy!
Parsley Water Ice Cubes
Soak 2 bunches italian parsley in a half gallon of water at room temperature for 24 hours.
Strain and pour the parsley water into ice cube trays. Freeze.
We are excited to be a part of Birds Of A Feather! Birds of a Feather is a collaboration of women in TC’s Food & Drink industry. We are grateful to have to opportunity to work with all these talented ladies and hope you will join us.
We have some of the best apples in the world here in Northern Michigan, and this simple recipe for Scotch & Cider by on-staff sommelier Emily Jo Larkin celebrates joys of local apples.
Scotch & Cider
Note: This recipe is for 1 cocktail. Simply scale up as needed.
2 oz Lowland Style Scotch
2 oz Fresh apple cider
¼ oz Fresh squeezed lemon juice
Apple slice for garnish
Ice
Method: Fill a rocks or double old fashioned glass with ice. Add scotch, cider and lemon juice. Stir and add apple slice for garnish.
In this tasty creation known as a Bergamot Sour, on-staff Sommelier Emily Jo Larkin combines Rye, orange juice, fresh lemon juice and black tea simple syrup. This is a delicious and unexpected flavor profile for an early winter cocktail, and our favorite from the options we tested. Salud!
Bergamot Sour
2 oz Rye whiskey
½ oz Earl Grey or Harney’s Paris tea simple syrup (recipe below)
¼ oz Fresh squeezed lemon juice
½ oz Fresh squeezed orange juice
Dash Orange bitters
Twist Orange peel
Ice
Method: Fill rocks glass with ice. Add all ingredients. Stir, top with a dash of orange bitters and an orange twist.
Earl Grey Simple Syrup
Combine 1 ¼ cup boiling water with 3 of your favorite Earl Grey tea bags. Any black tea with bergamot will work… we like Paris from Harney & Sons for this drink as well. Steep for 3 minutes prior to removing bags. Combine the tea with one cup sugar in a sauce pan. Bring to just under a boil. Allow to cool to room temperature. Transfer to a plastic squirt bottle or ball jar. Refrigerate.
We love a great holiday recipe, and this one fits the bill perfectly. Simple and delicious and easy to create using all local ingredients, our adaptation of this Food & Wine recipe from Michel Nischan is a keeper.
The brussels sprouts and shallots were sourced from Loma Farm in Traverse City, MI. Riesling came from Chateau Fontaine in Lake Leelanau, MI. We used Wisconsin grown cranberries from our friends at Graceland Fruit in Frankfort, MI. We finished these beauties off with smoked butter from Sue at Boss Mouse Cheese in Kingsley, MI. This is a delicious Northern Michigan lineup! We hope you enjoy making this as much as we did.
Ingredients:
1 cup dried cranberries
1 cup Dry Riesling
3 Tablespoons grapeseed oil
6 small (or 2 large) shallots, sliced thin
2 1/2 pounds Brussels sprouts, trimmed and halved lengthwise
Salt & pepper to taste
2 tablespoons smoked butter (available here)
Method:
In a small saucepan, combine cranberries and Riesling. Bring up to a low boil then remove from heat and let stand.
In a large skillet (I used cast iron), heat the oil on low heat. Add the shallots and cook for about two minutes until soft. Kick the heat up to medium/medium high and add the sprouts. Cook until bright green, about 2-3 minutes.
Add the Riesling and cranberries. Back the heat down to medium and keep cooking until the liquid has evaporated, about 8 minutes.
Season with salt & fresh ground pepper to your liking. Add the smoked butter and toss to coat.
Clients often ask where we source our beef. We try to source as much food from Leelanau and the surrounding counties whenever possible. Sustainability is also something we look for in a producer, and often that search takes us a bit farther afield, specifically when sourcing proteins. Through our relationship with Cherry Capital Foods, we discovered the Michigan State University Lake City Research Center, which was established in 1928, and is where much of the beef we serve is sourced.
Photo: Maddie Brady, MSU
To vastly oversimplify, one of the focuses of the Research Center is to study how raising grass fed cattle at scale can not only add value but can also be sustainable in our Northern climate. Associate professor for beef cattle and forage utilization at Michigan State University, Jason Roundtree applied for and received a $181,342 NCR-SARE Research and Education grant in 2012. Along with his colleagues at the MSU extensions, he formed partnerships with other producers (17 to be exact). They began studying factors like soil and forage management, genetics and animal managements components and how they effect yield. The research center is building a data set that will help local farmers to sustainably grow grass fed beef in a profitable manner and with enhanced soil carbon sequestration. And that is literally the tip of the iceberg in terms of the work they are doing. Beef producers, distributors, processors retailers and chefs consult to discuss market barriers and how they can be overcome.
You can read more about this fascinating research here.
In addition, MyNorth Media wrote a great article about Jason Roundtree and the work he is doing at the station. You can read that piece here.
“The Lake City Research Center includes 810 acres of managed land and 180 beef cows in a geographic area suitable for forage-based livestock enterprises, potato production and bioenergy crop production. The center is a leader in potato breeding and genetics research, with more than 60,000 seedlings grown and evaluated each year. It also supports research on forage and beef production systems that are holistic, sustainable and profitable. The center’s mission is to bring about practical, common-sense solutions to agricultural sustainability obstacles using research- and knowledge-based problem solving with the assistance of industry partners and the community.”
The Kilcherman Family grows more than 250 varieties of apples on their farm near Northport, MI on the Leelanau Peninsula. Many of the varieties grown are from antique seeds which are no longer available in most orchards or in the market-some of the varieties grown on the farm date from the 1600’s. Through extensive research and a collection of rare books, journals and publications on the subject, the Kilcherman’s have become a treasure much like the varieties they lovingly cultivate. Rhode Island Greening, Salt Shaker Apple, Winter Banana and Old Fashioned Snow Apple are a few of the many varieties you will find. The farm has been honored with an award of merit by the Historical Society of Michigan, featured in the New York Times, and commended by Governor Engler for their contributions to Michigan history. In addition to antique varieties, the farm also specializes in modern varieties. John and Phyllis have also published a book, available here in addition to being available at the farm.
Visiting the farm market is fascinating. There are apples upon apples laid out in quart containers on long tables. All are labeled with a brief history of the variety, as well as the best use for the apple- baking, frying, eating out of hand, food pairings, etc. If you are as interested in food as I am, you will appreciate from an educational standpoint the amount of care and time it took to research, grow, and present these apples.
In addition to all the apples, the farm also boasts a collection of over 10,000 antique pop bottles. The silk screened labels and the glass bottles themselves are each a piece of art from years past. They are alphabetized by title, which makes looking for your favorite varieties from years past easier to find.
But my favorite part of visiting the farm is the icy cold cider. All these varieties combine in the press to make a unique tasting and utterly delicious cider with the perfect acidity. It’s such a treat!
Next time you are in the area, I highly recommend a visit to the farm- it is genuine Michigan-and you won’t be disappointed.
The Cherry Basket Farm wedding of Marissa & Chris was so fun! We loved working with the couple and getting to know them throughout the planning process. It was a perfect day, from the weather to all the pretty details to the ripe tart cherries on the trees in the neighboring orchard. Their desire to host a sweet party with delicious food was at the heart of our planning strategy.
Chris and Marissa moved to Traverse City right after their wedding, so I celebrate the fact that we are now neighbors! We have kept in touch and have recently collaborated with Chris and his brother Nick on their new project called The Boardman Review. It is a print and online journal highlighting the stories of the people and businesses in Northern Michigan. Here is a link to our article, and to the accompanying short documentary.
Chris and Marissa were kind enough to answer some questions below about why they chose Cherry Basket, and their experience with us. They have also been collaborating on a project of their own… and we welcome the arrival of their new babe in February! Cheers to you, Chris & Marissa, and congrats on all the exciting things you have in the works! -xoxox cb
What attracted you to Cherry Basket Farm?
We were attracted by the reputation of the catering company; the location; the barn; and the grounds. Epicure Catering is renowned in Leelanau County, if not most of North West Michigan. We knew that we would not have ordinary “wedding food” from Epicure, and we were right! Many people told us how good the food was and that they considered it to be the best meal they had ever had at a wedding. The farm is located on a beautiful peninsula in Northern Michigan, and when we decided to choose Cherry Basket Farm as our wedding venue we became very excited when imagining our guest’s reactions when driving to the barn. We imagined them driving up the coast along M-22 on a perfectly sunny day, looking at the water, and weaving through cherry orchards and vineyards, and arriving at this beautiful historic barn tucked away in the woods, and we knew that we wanted to give our guests this memorable experience and make them feel special.
How would you describe your style as a couple?
Shabby Chic; rustic; and laid back. Although I (the bride) am detail oriented and organized I’m realistic when it comes to things that are out of my control. Fortunately for me, Cammie had everything under control and is very experienced, so I didn’t have to ‘handle’ any issues on our big day. Maddie, our coordinator, was also very capable and proactive, so I didn’t have to even worry about going back to the farm the next day because she had already put everything that we needed in the best man’s car for us.
What was the overall vibe and feel you wanted your guests to experience at the wedding?
We wanted our guests to feel like they were getting to experience a secret part of northern Michigan that is exclusive and rare! We wanted them to have a fun vacation with a really nice party thrown in!! We were nontraditional in that we didn’t have a seating chart for the reception, we didn’t have a receiving line, we didn’t do a lot of traditional ‘wedding’ things like garter/bouquet toss. We considered our wedding to be one of the best parties that we will ever throw in our lives, and we wanted our guests to feel relaxed and entertained. We accomplished that by giving them options and having games like giant connect four and corn-hole (bags) set up for them. We had a roaring fire in the fire pit that our guests roasted s’mores over. We didn’t limit our guests to eating and dancing only. They had areas of activities that allowed them to mingle, relax, and enjoy their time with us and each other.
What were the most important elements of the big day?
For us, the most important elements of our wedding day was our guests, the ceremony, the food, and the experience that we provided for our guests. Everything else was bonus. We really, really, lucked out with the weather on our wedding day. All of our vendors were amazing and helped to create our perfect day. Being surrounded by all of your family and friends is a rare and beautiful occasion that truly underlines how meaningful getting married is and what love really means.
What advice would you give to engaged couples as they move through the planning process?
Prepare to pay more than you expected. I’ve heard from a few people that you should double your budget when going in to a wedding. Although we didn’t double our budget by any means, we did spend more than we expected. One friend jokingly said “nothing in a wedding costs less than $1,000!” and there were a few occasions that his words rang in our head during our planning process. Hire a coordinator!! After the wedding we realized that Maddie and her team were INVALUABLE to us. Our day would not have been as special and perfect and as easygoing as it was without her! If there is one thing that every couple should have it is a coordinator.
All images courtesy of Dan Stewart Photography. For more images and vendor details, please visit Chris & Marissa’s gallery on our weddings page.
Planner: Events to Remember / Florist:A Field of Flowers North / Entertainment:Broom Closet Boys / Transportation:Bay to Bay Shuttles / Photographer: Dan Stewart Photography / Videographer:Jon Carson / Bride’s Dress – Hayley Paige; Groom’s Suit – Zara /Hair & Makeup: Memorable Occasions / Rings: Bride: James Allen, Groom: Etsy
Another tasty creation from on-staff Sommelier Emily Jo Larkin, this Heirloom Tomato Margarita uses peak season heirloom tomatoes and fennel seeds to create a dynamic flavor combination. The tomato water is a subtle yet delicious way to incorporate one of our favorite fruits of summer. We hope you enjoy this drink as much as we do. Enjoy!
Heirloom Tomato Margarita
Note: This recipe is for 1 cocktail. Simply scale up as needed.
2 oz Silver Tequila
2-3 oz Heirloom tomato water (recipe below)
½ oz Fresh squeezed lime juice
1 t. Agave syrup
Ice
Fennel Salt (recipe below) & lime wedge for rim
Method: Use lime to wet rim of each glass. Dip wet glass edge onto a small plate containing the fennel salt. Combine tequila with tomato water, lime juice and agave in a cocktail shaker filled with ice. Shake and pour into fennel-salt rimmed glassware. Serve & Enjoy!
Heirloom Tomato Water
Pulse 4 medium red heirloom tomatoes in a blender until they are a rough puree.
Strain with fine strainer or multiple layers of cheesecloth. Discard solids. Will keep one day but is best if used immediately. This amount will make 2 cocktails.
Fennel Salt
Use equal parts salt to fennel seed. Dry roast the fennel seeds in a saute pan over medium heat to release the oil, then add seeds to mortar or coffee grinder. Grind till almost the consistency of coarse salt, add Maldon sea salt to the seeds and finish pulverizing until a uniform consistency is reached. Store in an airtight jar.
We loved collaborating on the farm dinner wedding of JaCinda & Joe. This sweet couple couldn’t have been more easygoing and lovely! This 25 person wedding was the essence of intimate, with the guest list consisting of close family and friends. JaCinda & Joe wanted good food & drink in a beautiful setting, which is right in our wheelhouse! JaCinda provided a few words below for you lovely readers to peruse.
Cheers to you, JaCinda & Joe!
xoxox -cb
What attracted you to Cherry Basket Farm?
Magic – We weren’t looking for it, but it found us by accident (I was looking for a potential caterer, and found a location…). It was actually the only place we visited for a potential site as we knew it was exactly what we wanted.
What was the overall vibe and feel you wanted your guests to experience at the wedding?
Intimate, Colorful, Decadent
A relaxed day with family… where everyone would be comfortable being themselves.
What were the most important elements of the big day?
KISS – Keep it Simple & Sincere
What advice would you give to engaged couples as they move through the planning process?
Trust your vendors – they are the experts you hire, and you chose them for a reason.
It only has to be a chaotic as you want it to be.
Have fun – there’s no reason to stress. I didn’t even have a dress/shoes until 4 days before. Things will come together in time.
For more images from this and other weddings at Cherry Basket Farm, please visit the galleries located on the bottom of our weddings page.
Florist:Field of Flowers North/Officiant: Brian Grace/Photographer: Dan Stewart Photography – Luke Norris/Attire: Her: Kate Spade, Him: Calvin Klein/Hair & Makeup: Pavlova Salon/Catering: Epicure Catering/Venue: Cherry Basket Farm
Working with MK and Dave on their farm-to-table wedding was such a pleasure for me and our team at Epicure Catering and Cherry Basket Farm. MK’s warmth and her enthusiasm for our venue and her marriage to Dave were contagious! We enjoyed working with her to pull together all of the details as she coordinated and planned from her home in Brooklyn. She and Dave wanted their wedding celebration to feel warm and inviting and they succeeded in achieving this through simple yet elegant decor and farm style seating. Below, MK talks about her wedding day and all of the things that made it special. Cheers to you, MK & Dave! XOXO
Want more intel? The vendor team from this wedding is listed at the bottom of this post. Thanks for stopping by! – CB
What attracted you to Cherry Basket Farm?
EVERYTHING: The barn, the fields, the cherry trees, the food, the staff, and Cammie! The ambiance of the entire farm was what we were looking for. It was such an added bonus that we loved working with Cammie and her team! They are beyond amazing; so professional and so helpful through every step of the process. We live in Brooklyn and planned the wedding remotely which was a challenge, but Cammie made everything so easy. I (MK, the bride) actually found Cherry Basket Farm through Instagram. I was up at my family cottage on Glen Lake during the summer of 2014. I was clicking through images tagged on Glen Lake, I somehow stumbled upon Amy Carroll’s Instagram account and she had just shot a wedding at the CBF. I became obsessed with it, stalking the CBF website, looking for pictures from other weddings. We did not get engaged for another year! But I just knew that is where we were meant to get married!
How would you describe your style as a couple?
Hmm tough question, modern, classic with an edgy twist
What was the overall vibe and feel you wanted your guests to experience at the wedding?
We wanted it to feel like an intimate dinner party. We wanted our guests to feel like they were a part of our family. I think we executed that vibe with the long tables with low floral arrangements, lots of votives, and an amazing, delicious seated dinner followed up with an epic dance party! Everyone was a part of our family that day!
What were the most important elements of the big day?
The ambiance, the food, the wine and the band!
What advice would you give to engaged couples as they move through the planning process?
Go with your gut and try not overthink every detail. It can be stressful, so try and remember that no matter what you are going to have an amazing time. Some good advice a friend told us was that on the day of the wedding, stop every few hours and look around, take a mental picture. Enjoy every second of it! It goes by so fast and you don’t get to relive it!
Want to know more about this real wedding at Cherry Basket Farm? Vendors from this wedding are listed at the bottom of this post. For more weddings at the Cherry Basket Farm visit our Weddings page and scroll down to our Farm Wedding Portfolio. Thanks for stopping by! – CB
Want more intel? The vendor team from this wedding is listed at the bottom of this post. Thanks for stopping by! – CB
Venue: Cherry Basket Farm / Caterer: Epicure Catering / Planner: Sarah Rhodes-Boyce from Sincerely, Ginger, Weddings / Florist: Kaci Muller from Damsel Floral / Entertainment: The Blue Water Kings / Decor: The bride’s mama! / Officiant: Stephen H. Shook (Bride’s Uncle) / Transportation: Celtic Transportation / Photographer: Amy Carroll Photography / Attire: Bride: Alexandra Grecco dress, Rue De Siene lace topper, J.Crew shoes. / Groom: J.Crew suit, Drakes London tie / Groomsmen: Michael Kors suits rented from Menguin, Drakes London ties / Bridesmaids: J.Crew dresses / Hair & Makeup: Hair by Cassie Harwood- Jacquet, Makeup by Onsite Bridal, Brenda Shuman
We are very excited about hosting An Evening for the Great Lakes to benefit FLOW. Born from a desire to collaborate for good, this event lineup is sure to deliver a spectacular evening.
The fundraising event An Evening for the Great Lakes to benefit FLOW will take place at our award winning historic event venue, Cherry Basket Farm, on Tuesday, July 18th 2017.
To begin the evening, a delicious farm to table meal by Epicure Catering will be served along side locally produced wine from Baia Estate Leelanau and craft beer from Traverse City’s The Workshop Brewing Company.
Readings by local water lovers author Mike Delp and celebrity chef Mario Batali will also be featured.
To round out the evening, Grammy Winner Blake Mills will play a set in the barn. Some special guests may even sit in…
Our mission at FLOW is to protect the common waters of the Great Lakes Basin through public trust solutions. As the Great Lakes Basin’s only public trust policy and education center, we demonstrate how policies like the public trust and commons can provide an overarching policy framework that empowers decision-makers to safeguard 20 percent of the world’s fresh water.
A huge thank you to Jeremy Turner, who initiated the collaborative effort to bring this event to life, and to graphic designer Jim Schuessler, who created all the artwork for the event.
Zingerman’s Great American Food Tour is returning to the Grand Traverse Bay region and we are thrilled at the opportunity to welcome travelers to the Cherry Basket Farm for the second year in a row.
The Cherry Basket Farm stop includes the following:
A tour of the historical Cherry Basket Farm barns and outbuildings with Cammie Buehler of Epicure Catering & Cherry Basket Farm
A cheese history and tasting with Boss Mouse Cheese owner and cheesemaker Sue Kurta
A tour of the Cherry Basket Farm fields and discussion of farming with grower Nic Welty, owner of 9 Bean Rows Farm and Bakery
A tour of Epicure Catering’s indoor and outdoor kitchen with chef and co-owner Andy Schudlich.
The culmination of the tour is a farm to table meal served alfresco (weather permitting).
This food tour begins Friday, June 9th and concludes June 11th, with the Cherry Basket stop on Sunday, June 11th. To learn more about the Grand Traverse Bay tour including other stops, lodging, and ticket availability please visit zingermansfoodtours.com
The following photos are from the 2016 Zingerman’s Food Tour at Cherry Basket Farm.
I love these two! Laid back and fun, Mikki and Jeff wanted their farm wedding to echo their personal style. Guests were treated to a fantastic meal and fabulous wine. Decor was minimal, as the couple wanted the property to speak for itself. Focusing on fine food and drink and a relaxed, casual atmosphere gave Jeff and Mikk’s farm wedding just the right mix of sophistication and style. I want to do it all over again!
xoxox – cb
What attracted you to Cherry Basket Farm?
The property itself is beautiful! An August wedding found the trees and flowers in full bloom! The barn and surrounding grounds were spectacular and made for the perfect reception! Epicure & Cherry Basket Farms came highly recommended. Just one visit and it was love at first site!
How would you describe your style as a couple?
Simple elegance/casual sophistication
What was the overall vibe and feel you wanted your guests to experience at the wedding?
We wanted a sophisticated, casual feel to our wedding—nothing too formal. Our goal was to host a great dinner party with “slightly” nicer outfits! As self proclaimed foodies we wanted our guests to have an experience that shared our passion for food, wine and their friendship. Cherry Basket Farms far exceeded these dreams with the most amazing celebratory feast.
What were the most important elements of the big day?
Fun / Food / Drink! We wanted those elements to be directed by Cammie and Chef Andy and produced by us. We could not have been in better hands. The crew at Cherry Basket Farms took care of us like we were family.
What advice would you give to engaged couples as they move through the planning process?
Simple is better. Put your inner control freak to be. Limit Pinterest exposure and listen more, talk less.
Want more intel? The vendor team from this wedding is listed at the bottom of this post. Thanks for stopping by! – CB
Guest post courtesy of Janene Centurione, Great American Food Tours host.
Hungry for your next Food Adventure? Explore with Zingerman’s Great American Food Tours!
Zingerman’s Great American Food Tours are designed to highlight iconic American food communities by immersing guests in the local food, culture, and history. What better way to experience a new place, than through taste and the stories of folks who live and love their local food? We’re bringing our love and passion for the Grand Traverse Bay area to Zingerman’s’ guests from all across the country.
For over 30 years, Zingerman’s has brought the best and most flavorful foods of the world to your table. Our food tours take you to the source. They go beyond just tasting great food where it was grown and made. We call it “Farm-to-Table 2.0”: learning the passionate backstory from the folks who are making a living in this complex world of agriculture and food in addition to tasting and seeing where that food is produced.
This Fall, we’ll be showcasing the Grand Traverse Bay region. The unique growing seasons and Great Lake breezes support the best farms, orchards, wineries and fishing in the Midwest. We want to tell tell the stories of this vibrant community of chefs, artisanal food producers, farmers and distillers. The Grand Traverse Bay region is one of the most interesting and robust food hubs in the country, and we’re proud to highlight it.
We’re going behind the scenes with our local hosts, tasting their wares and experiencing their passion for their craft. Our guests will tramp across fields, dine in barns, taste from kegs, pick from the vine, and sail across the bay at sunset, sipping local wines. We’ll use food to discover and understand this special world, so deeply connected with the winds and weather of Lake Michigan.
Zingerman’s Food Tours has used food as a way to connect to the history of a region, the spirit of its people and the regional rhythm of daily life. Zingerman’s Food Tours is your concierge to the best local guides, food, and cultural experiences. Our tours give you the chance to relax while enjoying and experiencing the best our destinations have to offer. We’ve scoured the globe to make connections in the food and travel world. After experiencing one of our tours, you’ll take home some pretty unique souvenirs: a deeper understanding of a unique region, a sense of their place in our increasingly connected lives, fantastic images, tasty memories, recipes to share, and a sense of discovery fulfilled.
Zingerman’s Great American Food tours are short, one to three day, energetic jaunts behind the scenes with local chefs, farmers, distillers, and vintners. We want our guests to come along to understand their world and listen to their story, while we eat and drink at their table. Authentic, tasty and fun, we strive to get beyond the postcard and to taste the world, the Zingerman’s way. We’ll be in the Traverse City area in September, and are also leading day trips into the vibrant Detroit food scene as well.
To get more information on upcoming Great American Food Tours or learn more about our discoveries, sign up for our email newsletter here.
Dan and Janene Centurione, Great American Tour hosts
jcenturione@gmail.com
734-775- 1037
Grand Traverse Bay Tour Highlights:
-Lunch and learn from the founder of the Little Fleet Traverse City’s Food Truck hub.
-Brewers and distillers taking you behind the scenes in their businesses, while we taste their wares.
-“Farm-to-Table 2.0” – getting out in the fields, helping to harvest our meals, and working with our chefs and hosts to prepare our family style farm spreads.
-Morning at the Market – tasting our way through the Farmer’s market during the height of Fall harvest.
-Sunset sail on Grand Traverse Bay – picnic dinner while pondering the land, water and history of the region from the waves.
-Our Common Table dinners are known not only for their tasty food and drink, but also for their engaging, entertaining and thought provoking discussions with our local food hosts.
Tour Dates: Friday September 23-Sunday September 25.
We loved hosting Colleen & Andy’s barn wedding at Cherry Basket Farm. I can’t think of a more fun-loving couple! The day was all about a relaxed good time with family and friends. We had a blast planning the menu and all the details! Colleen was sweet enough to answer a few questions about the big day. Cheers to you, Mr & Mrs Rathburg!
What attracted you to Cherry Basket Farm?
We had always pictured a backyard, barn wedding but found many of the barn venues to feel kitschy or cookie cutter. We loved that Cherry Basket is a working farm with a field that grows most of the produce in our meal. The views are spectacular – it feels like a family farm with elevated dining.
What was the overall vibe and feel you wanted our guests to experience on the big day?
The overall vibe was casual elegance but we had so many out of state guests that we wanted to celebrate Michigan, especially the Leelanau peninsula and share our love for the area.
What were the most important elements of the big day?
The food and the dancing!
What advice would you give to engaged couples as they move through the planning process?
Savor every moment, but don’t overthink your choices. And at the end of the day, it is about you and your love, nothing and no one else.
Thanks for everything! You and your team made our day perfect!
Want more intel? The vendor team from this wedding is listed at the bottom of this post. Thanks for stopping by! – CB
The farm really comes alive when there is a celebration of love on the grounds. Kirsten & JT’s Northern Michigan wedding was one of those special days. Kiersten was kind enough to answer a few questions about the big day below. We truly enjoy and value the time we get to spend assisting you in creating a memorable event. Cheers to you, Mr & Mrs Gray!
What attracted you to Cherry Basket Farm?
The location, the barn and the food!
Northern Michigan is heaven on Earth in my opinion, especially in the summer. Since I was a little girl I knew I wanted to have an outdoor summer wedding in Northern Michigan.
The next biggest attraction to me was the beautiful white barn. My parents got married in a barn, and I love the feel of a casual barn wedding. What more fun than dancing and stomping around in a barn with all our favorite friends and family!
Finally, the food. This is how I came across Cherry Basket Farm. My #1 priority for my reception was great food for my guests. When we were on the search for great food in Northern Michigan we were taken directly to Epicure Catering. It was one of those examples of fate because when I found the most amazing catering company, I also found the beautiful white barn I had been dreaming of!
While I had been dreaming of my wedding my entire life, my wedding at Cherry Basket Farm was above and beyond anything I had ever dreamed of!
What was the overall vibe and feel you wanted our guests to experience on the big day?
J.T. and I are both more casual people. We wanted the vibe to be low key, casual, and FUN!
What were the most important elements of the big day?
Once I confirmed my wedding date at Cherry Basket, immediately the most important element for my big day became the weather and the beautiful back drop and scenery for my guests. I love that our guests could walk around the grounds and see the gardens, kitchen, cherry orchards and all the other beauty surrounding the property. While it was raining the morning of our wedding, the sun came out around noon and it ended up being the most picture perfect day and into the evening for our wedding!!
What advice would you give to engaged couples as they move through the planning process?
Try not to take it so seriously, and just have fun. You only get one go at it all, and its over in a quick flash.
Also, if you’re getting married at Cherry Basket Farm you don’t need to fuss over the details, because you really don’t need much . They provide the fabulous venue and the fabulous food. All you need is your closest friends and family along with some great music and booze!
Want more intel? The vendor team from this wedding is listed at the bottom of this post. Thanks for stopping by! – CB
Venue: Cherry Basket Farm / Catering: Epicure Catering / Florist: Field of Flowers Farm- Christina Pfeufer / Entertainment: Blue Water Kings Band /Decor: DIY – BAR Sign, LOVE sign, chalkboards, Family Photos on the door / Transportation: By The Bay Transportation / Attire: Bride- Monique Lhuillier; Bridesmaids- Lulu Kate; Groom and Groomsmen- JosABank and Knotty Ties / Hair & Makeup: Bride Hair- Katherine Stuart; Bride and Bridesmaid Makeup- Kristyn Noelle Artistry; Bridesmaids Hair: Epiphany Salon / Paper Goods: (programs, menus, name cards): Hello Happy Print Co / Table Seating Chart: Charm Studio- Chicago / Videographer: Overneath Creative Collective
Brit & Phil’s Cherry Basket Farm wedding was a show stopper! We had brief torrential downpours and ample sunshine which made for some beautiful and dramatic light. A good time was had by all! All the photos you see here were captured by the brilliant Amy Carroll of Amy Carroll Photography. You can
see more images from the big day on Amy’s blog. Enjoy!
As you may know…we love to collaborate with other local businesses, and offering pop-up dinners is one of our favorite ways to join forces. The Clean Plate Club Vegan Dinner was one of those glorious collaborations. We teamed up with the fantastic folks at The Little Fleet and At Home to bring the Clean Plate Club to the table. Gary Jonas, the owner of The Little Fleet, expressed interest in offering a vegan dinner. Most of the pop up dinners in our area are more focused on appealing to the to carnivores of the region. We felt the vegans needed their own pop-up, and what better time to offer it than during harvest?
I approached the design team at At Home with a rough skeleton of an idea for decor and let them take it from there. The vintage wallpaper table runners were the design impetus for the tabletop, and the team at At Home chose to keep it clean and fresh with mixed white planters and greenery. Modern votives provided some warmth and additional decor elements. The clean, simple palette allowed the focus to remain on the food.
Epicure Catering & The Little Fleet present
The Clean Plate Club
Vegan Dinner
Red popcorn with fennel pollen and nutritional yeast
Vegan terrine of celery cabbage, butternut squash, porcini mushroom, red pepper, caramelized onions and garlic aioli
Beet salad with field greens, rainbow sprouts and Pressmeister smoked peanut oil
Squash involtini with bulgar, barley, tofu, peppadew peppers and herbs with roasted heirloom tomato sauce
Brûléed peach with Pressmeister poppy meal and cashew cream
Today is an exciting day (aren’t they all?)! Today is the release date for America: Farm to Table, written by Mario Batali and Jim Webster. There may be some local farmers and cooks from Leelanau County highlighted…like Bardenhagen Farms and Epicure! The book features chefs and farmers from across the country as well as essays and over 100 recipes. Find more details, including where to purchase, below.
AMERICA — FARM TO TABLE: Simple, Delicious Recipes Celebrating Local Farmers
Mario Batali, who knows the importance of ingredients to any amazing dish, sees farmers as the rock stars of the food world. In this new book he celebrates American farmers: their high quality products and their culture defined by hard work, integrity, and pride. Batali asked his chef friends from Nashville, Tennessee, to San Francisco, to tell him who their favorite farmers were, and those farmers graciously shared their personal stories along with their top-of-the-line produce and products.
In Seattle, Chef Matt Dillon introduces readers to Farmer Pierre Monnat, who produces fava beans and lamb. Batali then features those ingredients in such mouth-watering recipes as: Lamb Shank Sloppy Joes and Fava Bean Guacamole. In Washington, DC, Chef Jose Andres from Jaleo introduces us to Farmer Jim Crawford, who grows corn, broccoli, and strawberries Batali’s accompanying dishes include: Chilled Sweet Corn Soup and Grilled Salmon with Strawberry Salsa. Other stops along the way include: Tampa; Austin; Nashville; Las Vegas; Los Angeles; New York, San Francisco; Portland, Maine; Chicago; Cleveland; Suttons Bay, Michigan; and Vail, Colorado. With over 100 superb recipes, this is the book that every home cook will want upon returning from the farmer’s market or grocers.
About the Author
Mario Batali counts 24 restaurants, nine cookbooks, nurmerous television shows and the 50,000-square-foot Eataly marketplace among his ever-expanding empire of deliciousness. Mario and his business partner, Joe Bastianich, recently opened B&B Burger&Beer in The Venetian Hotel & Casino, their fourth restaurant in las Vegas. Mario is also the author of nine cookbooks including the James Beard Award Winning Molto Italiano: 327 Simple Italian Recipes (Ecco 2005); and Molto Batali: Simple Family Meals from my Home to Yours (Ecco 2011). Mario appears 3 times a week on ABC’s “The Chew,” a daytime talk show that celebrates and explores life through food.
Jim Webster is a newspaper copy editor, writer, blogger, culinary tourist and amateur caterer. He works at The Washington Post and has worked at the Miami Herald and St. Petersburg Times.
Location: Cherry Basket Farm, Omena, MI / Accommodations: Grand Traverse Resort and Spa / Cakes & Desserts: Celebrations Cake Design and Epicure Catering / Décor: Etsy / Entertainment & DJ: DJ Dave and Tony G Productions (friend of the Bride and Groom) / Fashion: Handmade bridal gown by Mignonette Bridal (Chicago, IL), Groom’s suit by Banana Republic / Florist:Field of Flowers Farm / Hair & Makeup: Hair by Michelle at Salon Elan Vital, and make-up by the Bride / Officiant: Father of close friend of the Bride / Photographer: Alicia Magnuson of Alicia Magnuson Photography / Rehearsal Dinner Location: Paesano’s Pizza (Traverse City) / Stationer: Wedding Paper Divas / Transportation: Arranged by Wedding Planning staff at Grand Traverse Resort and Spa / Videographer: Filip Kojic of Studio Q Productions (Chicago, IL) / Dance lessons provided by Ballroom Dance Chicago
Karen & Dave’s wedding was captured by the fabulous team at Weber Photography.
Michigan Vendors:
Accommodations: Leelanau Sands Casino, www. VRBO.com / Pie: Grand Traverse Pie Company/ Floral & Decor: Field of Flowers Farm / Invitations: Rock, Paper Scissors / Golf Outting: The Leelanau Club at Bahle Farms / Rehearsal Dinner Location: Gill’s Pier Winery / Rehearsal Dinner Pig Roast Caterer: Ebels General Store / Beauty: Pavlova Salon / Officiant: Daniel Richards, Grace Episcopal Church / Ceremony & Reception Venue: Cherry Basket Farm / Catering: Epicure Catering / Photography: Weber Photography / Transportation: By The Bay/ Michigan Food and Beverage: MI Beers: Bell’s Brewery, Founders All-Day IPA MI Wines: Black Star Farms, Chateau Grand Traverse, French Valley Vineyard, Bel Lago MI Bubbles: L. Mawby Cocktails: Thatcher’s Organic Vodka, Thatcher’s Organic Liqueurs, Journeyman Distillery Bourbons.
This stunning Carrot Ginger Cosmo cocktail recipe by on-staff sommelier Emily Jo Larkin celebrates beautiful local carrots. It’s a delicious twist on a classic, the Cosmopolitan Martini. Enjoy!
The Kilcherman Family grows more than 
The farm really comes alive when there is a celebration of love on the grounds. Kirsten & JT’s Northern Michigan wedding was one of those special days. Kiersten was kind enough to answer a few questions about the big day below. We truly enjoy and value the time we get to spend assisting you in creating a memorable event. Cheers to you, Mr & Mrs Gray!
As you may know…we love to collaborate with other local businesses, and offering pop-up dinners is one of our favorite ways to join forces. The Clean Plate Club Vegan Dinner was one of those glorious collaborations. We teamed up with the fantastic folks at 
