We don't want to dwell on this too much, but considering that the Traverse Region got 15% of the entire Great Lakes Region nominees, and that they are all clients, we are very happy.
(note that Chicago landed 7 nominees)
From Trattoria Stella over the weekend:
"Now, drum roll please...
We had some pretty amazing news on Thursday, when our dear friend Guillaume (chef/owner of La Becasse in Burdickville) told us at a birthday party for a mutual friend that he, our other friend Randy Chamberlain (Blu in Glen Arbor), and our own Chef Myles are three of twenty semi-finalists for the 2010 James Beard Foundation awards in the category of Best Chef: Great Lakes. Deemed "the Oscars of the food world," by Time magazine, The James Beard Foundation Awards are the country's most coveted honor for chefs; food and beverage professionals; broadcast media, journalists, and authors working on food; and restaurant architects and designers. Over 21,000 nominees from all over the country were whittled down to a mere 200 semi-finalists (20 in each of 10 regions). On March 22, the five finalists from our region will be announced followed by the official award ceremony on May 2 announcing the overall winner. Guillaume, Randy and Myles are three of twenty in a region that includes Chicago and the rest of Illinois, Michigan, Indiana, and Ohio. That is something to be proud of. For those of you coming to our France v. Italy on April 15, you'll have two of the three!
OK, now we are on the map, let's continue to build on this success !!!
Monday, February 22, 2010
Thursday, February 18, 2010
Yet More Kudos to Customers
James Beard House : Best Chef nominees Great Lakes include
Myles Anton, Trattoria Stella, Traverse City, MI
Randy Chamberlain, Blu, Glen Arbor, MI
Guillaume Hazaël-Massieux, La Bécasse, Maple City, MI
CONGRATS ALL !
Myles Anton, Trattoria Stella, Traverse City, MI
Randy Chamberlain, Blu, Glen Arbor, MI
Guillaume Hazaël-Massieux, La Bécasse, Maple City, MI
CONGRATS ALL !
Wednesday, February 17, 2010
More Congrats to Clients
Cherry Capital Foods customers near total sweep of the Glen Arbor Winterfest Chili Cookoff
Brad - get back on board
chilicookoff
First Place Traditional – Anderson’s Market “Hearts on Fire” Chili
Second Place Traditional – Glen Lake Schools “Laker Three Bean” Chili
First Place Non-Traditional – Riverfront Pizza “Chicken Tortilla” Chili
Second Place Non-Traditional – LaBecasse Restaurant – “French Mex” Chili
Brad - get back on board
chilicookoff
First Place Traditional – Anderson’s Market “Hearts on Fire” Chili
Second Place Traditional – Glen Lake Schools “Laker Three Bean” Chili
First Place Non-Traditional – Riverfront Pizza “Chicken Tortilla” Chili
Second Place Non-Traditional – LaBecasse Restaurant – “French Mex” Chili
Monday, February 8, 2010
Thumbs up for NW Mich
Chef Patterson : cook's house
Excellent post
from behind the stove: A Renewed Excitment
"What makes Northern Michigan such a perfect place to own a restaurant? Everything. I think those who have lived up for many years may have become numb to what is up here. Often I am asked somewhat incredulously why I would leave Vegas and the enviable position I held to move to "this". I answer the same every time, "because it is world class up here." The jobs our farmers and produces do warrants, no demands, of us excellence. It falls on all of us to take the embarrassment of riches we have up here in terms of raw product and present it as perfectly as it is given.
Excellent post
from behind the stove: A Renewed Excitment
"What makes Northern Michigan such a perfect place to own a restaurant? Everything. I think those who have lived up for many years may have become numb to what is up here. Often I am asked somewhat incredulously why I would leave Vegas and the enviable position I held to move to "this". I answer the same every time, "because it is world class up here." The jobs our farmers and produces do warrants, no demands, of us excellence. It falls on all of us to take the embarrassment of riches we have up here in terms of raw product and present it as perfectly as it is given.
My experiences in the past few days have re-kindled my own commitment towards excellence. Not because I feel like I have to be best, no I think I'm past that, but because I have a responsibility towards those who work so hard to do justice to what they give me."
Truthfullness
A bit more on company philosophy:
"Affection for its neighbors. Truthfulness. Humility." Human beings, he writes, "were made to help others." Nothing is good "except what leads to fairness, and self-control, and courage, and free will. And nothing bad except what does the opposite." In life, particularly public life, we are not to "go expecting Plato's Republic," but to work, he advises, "in a principled way, with diligence, energy and patience…If you can embrace this [work] without fear or expectation—can find fulfillment in what you're doing now, as Nature intended, and in superhuman truthfulness (every word, every utterance)—then your life will be happy." - Marcus Aurelius
Drawn from Jon Meacham, Newsweek
Jan 2, 2010
"Affection for its neighbors. Truthfulness. Humility." Human beings, he writes, "were made to help others." Nothing is good "except what leads to fairness, and self-control, and courage, and free will. And nothing bad except what does the opposite." In life, particularly public life, we are not to "go expecting Plato's Republic," but to work, he advises, "in a principled way, with diligence, energy and patience…If you can embrace this [work] without fear or expectation—can find fulfillment in what you're doing now, as Nature intended, and in superhuman truthfulness (every word, every utterance)—then your life will be happy." - Marcus Aurelius
Drawn from Jon Meacham, Newsweek
Jan 2, 2010
Saturday, February 6, 2010
Starting to get some attention
We hope other outlets start picking up on this idea:
Traverse City Record-Eagle - Article: Farm Focus In Brief: 02/06/2010
Traverse City Record-Eagle - Article: Farm Focus In Brief: 02/06/2010
"Free-range chickens available at Oleson's
TRAVERSE CITY -- Free-range chickens raised in northern Michigan are available at the Oleson's Food Stores chain through a partnership with Cherry Capital Foods.
The chickens are raised at Bakers Greens Acres farm in Marion, and Oleson's officials said the chain is adding the product because of increased customer inquiries about the availability of local, free-range chicken. "We're hoping this takes off and satisfies the people who want this product," said Charlie Holtcamp, meat manager of the Oleson's store on North Long Lake Road in Traverse City."
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