SPRING 2011 ISSUE


Tuna Tartaki with Toasted Sesame Dressing
Grand Traverse Resort and Spa


Steak and Spinach, Crab Cakes, Sambal Chili Mayonnaiseand Salad Dressing
Chinn Chinn An Asian Bistro


Whitefish Pecandine Creole Menuiere Sauce, Chocolate Cherry Terrine with Chocolate Sauce
Phil's On Front

WINTER 2010 ISSUE


Roasted Butternut Squash Bisque with Cinnamon Marshmallows and Pumpkinseed Oil:
Amway Grand Plaza Hotel


Apple Frangipane Tart with Candy Cap Mushroom Ice Cream:
Grand Traverse Resort and Spa


Fresh Tomato and Basil Linguine:
Schuler's Restaurant and Pub

AUTUMN 2010 ISSUE


Creme Brulee:
The Acorn Grille at Thousand Oaks Golf Club


Sea Salt and Ancho Rubbed Kobe Beef With Mocha Java Butter & Toasted Macadamia Nuts:
Shari


Tomato Bruschetta / Squash Blossom Ripieni:
Trattoria Stella


Blueberry & Lavender Chicken / Mike's Perfect Margarita:
Terrace Grille at Bay Pointe Inn

SUMMER 2010 ISSUE


Mesquite Grilled Delmonico with Forest Mushrooms:
Big Buck Brewery & Steakhouse, Gaylord


Cherry Chicken Salad:
North Peak, Traverse City


Porter Fillet with a Blackberry Porter Sauce and Balsamic Grilled Asparagus:
Walldorff Brewpub & Bistro, Hastings


Maple-Smoked Pork Chops / Korean Beef Marinade with Cucumber Kim Chi and Yum Yum Sauce
Barts, Bay City


Golden Cap Mussels with Leeks / Grilled Asparagus with Golden Cap Maple Vinaigrette:
New Holland Brewing Co., Holland

SPRING 2010 ISSUE


Morel Chanterelle Bisque:
The Boathouse, Traverse City


Spaguolo Bistecca:
Noto's Old World Italian Dining, Grand Rapids


Grilled Michigan Asparagus With Broken Tomato Vinaigrelle, Candied Pecans, Crumbled Gorgonzola and Grilled Morel Mushrooms:
Andante, Petoskey


Pork Loin with Morel Mushrooms /
Wild Mushroom Risotto:
Bravo! Restaurant & Cafe, Kalamazoo


Turmeric Lasagna with Taleggio Cheese and Heirloom Tomato Compote / Morel Mushroom Ice Cream:
Shari Gourmet Dining, Auburn