Short Takes on The 45th - Bowers Harbor Inn

A quick look at the changes made at venerable Bowers Harbor Inn from the staff at The 45th magazine.

Trust Your Product

In "The real credit isn't ours," Chef Eric Patterson redirects the praise for the foods they serve at the Cooks' House right back to Michigan farmers and producers. "One cannot over emphasize the importance of great quality products with which to work," he writes.

continued→

Change is a catalyst

Eating and staying local is better for you!

continued→

And just like that…..

Emerging from the depths of winter, new menus laden with fresh local product burst forth like a chrysalis from the cocoon...

continued→

Morsels Wins Desserts Uncorked 2009!!

Morsels' unique dessert made with Girl Scout cookies is a winner!

continued→

“The 45th” is on press today!

The 45th, wine, food & leisure in Northern Michigan is on the press at Village Press today and will be in the mail shortly.

continued→

Kitchen Happiness

Chef Eric Patterson continues his 33 moments of happiness in the kitchen with 12 - 22.

Happy Anniversary to the Cooks’ House

The Cooks' House celebrates its first anniversary today. Congratulations to a welcome addition to downtown Traverse City! Now that they've survived the first year, they've got some welcome plans for the future. Chef Eric Patterson notes, "We have our cookbook coming out in September. We are planning a community garden for this summer in the space next to the restaurant. The market continues to grow and we have more leads on local products that will make it even better, and we have other things in the works."

Cooks’ House on WJR

Our Northern Michigan run on WJR's Come to the Table continues with a feature on The Cooks' House.

Chefs of Northern Michigan

9&10 News recently launched a new series called Chefs of Northern Michigan. First up is Red Mesa Grill's Chef Kyle Marshall and his recipe for Chorizo Buffalo Meatloaf.

blu, Cooking Class Series

Saturdays at 10:00 a.m. through early March 2009. See the Events page for details.

continued→

Chef Ted’s Day-After Best-Ever Leftover Turkey Sandwiches

Looking for an idea for that leftover turkey? Try Chef Ted's day after best ever leftover turkey sandwiches with avocado, bacon, onion and aioli.

continued→

November Short Takes from *The 45th*

Cooking Live! @ Aerie atop the Grand Traverse Resort.

The Importance of Being

Chef Ted Cizma could teach a class titled "The culinary field is not what you see on the Food Network, 101." Rather than all glamor and glitz, it's a lot of hard work. But if you love it, it's all worth it!

continued→