Traverse Northern Michigan's Magazine

The Food Issue: Taste 42 of the North’s Best Eats

The Buehler-Shudlick friendship formed one summer at Leland’s Riverside Inn, where the then teenage dynamos worked together. Reuniting in the summer of 2003, Cammie, a passionate cook and snowboarding instructor, and Andy, a photography student with hands-on kitchen training, launched Epicure Catering.

Sublime Cookout Recipes for a Summer Beach Dinner

Cammie Buehler and Andy Schudlich of Leelanau’s Epicure Catering map out a perfect and doable beach dinner menu (and share their recipes!).

“It’s a rare thing, and I am grateful for it.”

Kinfolk Magazine Visits Omena

Northern Michigan Food & Wine: Kinfolk Magazine is a simple guide for creating and appreciating intimate gatherings. Quarterly distributed, subscribers receive the 100-plus matte paper pages at the turn of each season, inspiring celebrations that infuse recipes, decor and spirit of the equinox.

In Volume 7, the Petaja team introduces Omena’s Cherry Basket Farm and Epicure Catering with a night of fine dining on—and sourced from— the Northern Michigan farm.

Easy Holiday Appetizers Using Local Northern Michigan Jarred Foods

Jams, jellies, salsas, hot sauces, barbecue sauces, chutneys, mustards, pickled asparagus spears, well, you get the idea. And Northern Michigan foodie entrepreneurs are working up a gazillion ways to tempt you with their flavor concoctions. Check our sampler and deploy the goodies in instant-plan recipes by the talented chefs at Epicure Catering, perfect for holiday gatherings.