| Event Schedule |
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| For your scheduling and planning purposes, unless indicated, all programs will be conducted onsite at the Great Lakes Culinary Institute. Classes will have a running time of approximately sixty (60) minutes. |
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Click a title below for details (dates, times, locations, costs).
| 1:00 pm Rhubarb Versatility, Joan Bestwick |
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| 1:00 pm Quick Pickling Classics, Nancy Allen |
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| 2:30 pm Putting Up Tomatoes: Simple Delightful Sauces & Salsas, Tim Young |
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| 2:30 pm Savory Pies, Pasties, & Quiches, Denise Busley |
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| 4:00 pm Putting Up Fruit for Later Use, Jason Homa |
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| 4:00 pm Butcher Skills: Meat Carving & Fish Filleting, Ken Burritt, Burritt's Fresh Markets |
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| 6:30 pm Seafood, Rawbar & Riesling Revelry -- Opening Reception |
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| 9:00 am Fire It Up: Chicken, Salmon, and Mushrooms On the Grill, Jim Tarantino |
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| 9:30 am Sauces & Vinaigrettes, Mike Peterson, Lulu's |
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| 9:30 am Pacific Rim: Vietnam & Thailand, Tom Sawyer, Riverside Inn, Leland, MI |
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| 10:30 am Fire It Up: Chicken, Salmon, and Mushrooms On the Grill, Jim Tarantino |
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| 11:00 am Tapawingo: Embracing Regional Cooking, Chef/Owner Pete Peterson & Executive Chef Jeremy Kittelson |
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| 11:00 am Seafood Seduction: Scallops, Lobster, Crab, and Mussels, Phil Murray, Windows & Gabby's Bistro, Traverse City, MI |
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| 12:00 pm Everyday Italian Wines, Amanda Danielson, Proprietor and Sommelier, Trattoria Stella |
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| 12:00 pm Discovering Paso Robles' Rhone Renaissance, Jim Yale, Treana Winery |
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| 12:00 pm Gas Versus Charcoal: To Each His Own, Rich Beichner, Grand Traverse Resort |
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| 12:30 pm Cheese: A Guide to the World's Best - includes wine pairing, Max McCalman, Dean of Curriculum, Artisanal Premuim Cheese Ctr, NYC |
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| 12:30 pm All About Braising: The Art of Uncomplicated Cooking, Molly Stevens |
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| 12:30 pm Simple Northern Italian Antipasto, Myles Anton, Trattoria Stella, Traverse City |
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| 1:00 pm Tasting Pavilion -- Friday |
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| 1:45 pm Organic Wines, Bob Paulinski, MW, Chief Wine & Spirits Merchant, Sam's Club |
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| 1:45 pm Riesling: The World's Greatest White Wine Grape, Dick Scheer, Village Corner, Ann Arbor |
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| 2:00 pm Blueberry Jams and Sauces, Joan Bestwick |
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| 2:00 pm Keep It Seasonal: Autumn Soups, Salads, Sandwiches. Annie Wayte |
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| 2:00 pm Signature Dishes from Magnolias: Authentic Southern Cuisine, Donald Barickman |
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| 3:30 pm Goat Cheeses: An Exploration (and tasting) from Farm to Kitchen, Ari Weinzweig, founding partner, Zingerman's & author Zingerma |
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| 3:30 pm Hors d'Oeuvres Sense, Mitchell Davis |
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| 3:30 pm Spain's Hottest Winemakers and Regions, Jerome Smith, AHD Vintners |
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| 3:30 pm English Cheeses & Ales, Brian Smith, Professor of Wine Studies, Culinary Institute of America & Pauline Adema, Ph.D. |
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| 3:30 pm Chocolate Creations in your Kitchen, Mimi Wheeler, Grocer's Daughter Chocolate |
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| 5:00 pm Le Grand Tasting of Champagne |
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| 5:00 pm Great Chefs Dinner -- Dine with Jason Denton @ Trattoria Stella |
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| 5:00 pm Macanudo Meet The Glenlivet, Hoyo De Monterrey Meet Martell Cordon Bleu, Rick Rodriguez, General Cigar Co. |
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| 6:00 pm Great Chefs Dinner -- Dine With Marcus Samuelsson @ Amical |
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| 6:00 pm Great Chefs Dinner -- Dine with Donald Barickman @ Hanna |
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| 7:00 pm Great Chefs Dinner -- Prepared By Takashi Yagihashi @ Lobdells |
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| 9:30 am Three Poached Fish Recipes with Seasonal Ingredients, Jim Milliman, Hanna, Traverse City |
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| 9:30 am Wild Game Trio: Pheasant, Duck, and Venison, Greg Murphy, North Centennial Inn |
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| 9:30 am Pie: All About Intention, Denise & Mike Busley, Grand Traverse Pie Co. |
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| 11:00 am Best American Recipes: Indispensable Dishes from Legendary Chefs & Undiscovered Cooks, Molly Stevens |
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| 11:00 am French Al Fresco, Gauillaume Hazael-Massieux, La Becasse |
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| 11:00 am Marinades, Rubs, Brines, Cures, & Glazes, Jim Tarantino |
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| 11:00 am Autumn Soups and Bisques, Darren Hawley, Stubbs Sweetwater Grill |
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| 12:00 pm Ahh Toscana, Amanda Danielson, Proprietor and Sommelier, Trattoria Stella |
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| 12:00 pm Fundamentally Wine: Learning to Evaluate and Appreciate What’s In Your Glass, Ron Edwards, MS, Five Star Sommelier Services |
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| 12:00 pm Sauvignon Blanc Comes Home: Sancerre & Pouilly-Fume, Brian Smith, Professor of Wine Studies, Culinary Institute of America |
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| 12:30 pm Roadside Italian Cuisine: The Art of Panini, Jason Denton, 'inoteca, New York City |
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| 12:30 pm Great Lakes, Great Grilling, Great Pizza: Did He Say Pizza? Eric Villegas, Restaurant Villegas |
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| 12:30 pm Classic Homemade Salads and Dressings, Nancy Allen |
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| 1:00 pm Tasting Pavilion -- Saturday |
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| 1:45 pm Torres: A Tasting Tour of Spain's Oldest, Most Prestigious Winery, Bob Paulinski, MW, Chief Wine Merchant, Sam's Club |
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| 1:45 pm Value Sparkling, Larry Mawby, L Mawby Vineyards |
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| 1:45 pm Napa Valley Cabernet: Tasting for Terroir, Ron Edwards, MS, Five Star Sommelier Services |
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| 1:45 pm For the Love of Cigars: Knowledge Brings Pleasure, Rick Rodriguez, General Cigar Co. |
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| 2:00 pm Bones: Lip Smacking & Delicious, Jennifer McLagan |
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| 2:00 pm Great Ideas for Fired-Up Main Dishes, Sides, and Desserts Year-Round, Cheryl Alters Jamison |
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| 2:00 pm Charcuterie: Putting It to Work, Brian Polcyn, Five Lakes Grill |
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| 3:30 pm After Dinner Spirits: Great Brandies and Whiskies, Jon Ingham, Trattoria Stella |
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| 3:30 pm Bordeaux: A Tasting Tour, Alain Fertal, Chateau Pavilion, Bordeaux |
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| 3:30 pm Men, Women, Wine & Winemaking, Alpana Singh, MS, Chicago, IL |
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| 3:30 pm 2003 Burgundy & Terroir: A Soil On the Face of Winemaking, Brian Lynch, Wilson-Daniels, LTD. |
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| 3:30 pm Flavors of Africa: The Soul of a New Cuisine, Marcus Samuelsson, Aquavit |
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| 3:30 pm Lobster Four Ways: Grilled, Bathed, Glazed, & Rolled, Tom Gutow, Castine Inn |
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| 3:30 pm Veal & Beef Italian Style, Simon Pesusich (CANCELLED) |
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| 7:00 pm Grand Reception |
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| 8:30 pm The Grand Reception's Cigar After-Glow |
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