Press Release - Leading Culinary Innovators & Restaurateurs 
June 27, 2005
Headline Annual Food & Wine Event

Traverse City, MI, (June 27, 2005) --- The Traverse Epicurean Classic has announced its faculty of guest chefs and wine professionals including appearances by Mario Batali, Terrance Brennan, and Marcel Biro, among many others, for its three-day food and wine marathon. Scheduled for September 15, 16 and 17, 2005, the Epicurean Classic will host international food and wine tastings, cooking classes and demonstrations, dinners, winery tours, both silent and live auctions and cookbook signings at the Great Lakes Culinary Institute and other venues in and around Traverse City, MI. Upwards of two thousand epicureans from around the Midwest are expected to join the festivities.

"The success of this year's program is largely due to book publishers supporting their culinary authors and new title releases. Publishers realize our unique venue is ideal for their promotional needs. They assist us in creating a compelling list of guest chefs and it is with a great deal of gratitude that I can boast about our incredible lineup of culinary talent," notes Mark Dressler, event co-founder.

Epicurean Classic '05 Guest Culinary & Wine Professionals (partial list) include:
Mario Batali - Babbo Ristorante, Otto Pizzeria, Enoteca, New York, NY
Terrance Brennan - Picholine, Artisinal, New York, NY
Marcel Biro - Biro Restaurant & Wine Bar, Sheboygan, WI
James Campbell Caruso - El Farol, Santa Fe, NM
Lucia Watson - Lucia's Restaurant & Wine Bar, Minneapolis, MN   
Andy Husbands - Tremont 647, Sister Sorel, Rouge and Kestral, Boston, MA
Brian Polcyn - Five Lakes Grill, Milford, MI
Pete Peterson - Tapawingo's, Ellsworth, MI
Brian Smith, Dir of Wine Studies, CIA
Bob Paulinski, M.W. Dir of Wine, Sam's Club
Eric Villegas, Restaurant Villegas, Okemos, MI
Aliza Green, The Field Guide to Meat, Philadelphia, PA
Joe Borrello, President, Tasters Guild International
Bob Sloan, The Tailgating Cookbook, New York, NY

New this year is a day dedicated to the Michigan Epicurean: Taste of the Great Lakes. "Michigan is one of the top three agriculturally diverse states in our country and our aim is to feature both the natural bounty along with our specialty food producers who create innumerable specialty food items from Michigan's incredible array of resources," notes Matt Sutherland, event co-founder. The day will feature exhibits, tastings and classes, and culminate with a Best of Michigan Governor's Dinner.

epicureanclassic.com

About the Traverse Epicurean Alliance:
The Traverse Epicurean Alliance is a not-for-profit cultural entity dedicated to promoting greater appreciation of food and wine artisanship that enrich our kinships that bring us together around the table. It was founded to create and manage the Traverse Epicurean Classic and, to elevate the influence and curricular standards of the Great Lakes Culinary Institute, where the foundation will annually fund scholarship and professional activities.