SEVEN JAMES BEARD AWARD WINNING CHEFS & COOKBOOK
June 23, 2006
Traverse City, MI, (June 23, 2006) --- The Traverse Epicurean Classic has announced its faculty of guest chefs, culinary authors and wine professionals for its three-day food and wine extravaganza. Scheduled for September 14, 15 and 16, 2006, the Epicurean Classic will host food, wine, beer, spirits and cheese tastings, cooking demonstrations, guest chef dinners, receptions and cookbook signings at the Great Lakes Culinary Institute and other venues in and around Traverse City, MI. Upwards of three thousand epicureans from around the Great Lakes region are expected to join the festivities.
“Our incredible guest list of culinary and wine artisans is largely due to publishers supporting their culinary authors and new title releases. Publishers realize our unique non-traditional venue is ideal for their promotional needs and thus, have begun to embrace this very unique event. 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 (Partial) ‘06 Guest Culinary & Wine Professionals include:
Bradley Ogden, Chef, Co-Founder and Co-Proprietor, Lark Creek Restaurant Group
Marcus Samuelsson, chef/co-owner, Aquavit & author, The Soul of a New Cuisine
Biba Caggiano, chef/owner, Biba Restaurant & author, Biba’s Italy
Donald Barickman, chef/co-owner, Magnolias & author, Magnolias
Annie Wayte, chef/owner, Notting Hill Cafe 202. Author, Keep It Seasonal: Soups, Salads & Sandwiches
Jason Denton, chef/co-owner, 'ino and 'inoteca & co-author, Simple Italian Sandwiches: Recipes from America's Favorite Panini Bar
Jennifer McLagan, chef & author, Bones: Recipes, History & Lore
Peggy Knickerbocker, freelance food and travel writer, author, Simple Soirees: Seasonal Menus for Sensational Dinner Parties and The San Francisco Ferry Plaza Farmers' Market Cookbook
Molly Stevens, author, All About Braising: The Art of Uncomplicated Cooking and The Best 150 American Recipes
Brian Polcyn Chef Owner, Five Lakes Grill, author, Charcuterie: The Craft of Salting, Smoking and Preserving Artisan Foods
Cheryl Alters Jamison, outdoor cooking expert & author, The Big Book of Outdoor Cooking & Entertaining: Spirited Recipes and Expert Tips for Barbecuing, Charcoal & Gas Grilling, Rotisserie Roasting, Smoking, Deep-Frying, and Making Merry
Max McCalman, Artisanal Premium Cheese & author, Cheese: A Connoisseur's Guide to the World's Best
Bob Paulinski, MW Chief Wine & Spirits Merchant, Sam’s Club
Brian Smith, Professor of Wine Studies, CIA & author The Sommelier's Guide To Wine: A Primer for Selecting, Serving & Savoring Wine and co-author,
Alpana Singh, MS & author, Alpana Pours
This year, attendees will find a greatly expanded International Tasting Pavilion to include European wines, English brews, artisan cheeses, and a wine tasting tunnel. Thursday’s Opening Reception will feature Seafood and some of the world’s finest Riesling wines, and will follow a day devoted to Retro culinary activities. The Grand Reception will feature the flavors from a multitude of acclaimed culinary guests whose influences range from Africa to the lowcountry of the South. In total, the event will feature some 20 wine classes, 50 cooking demonstrations, two receptions and five guest chef dinners. Complete event and program details can be reviewed at epicureanclassic.com.
epicureanclassic.com
About the Traverse Epicurean Alliance:
Traverse Epicurean Alliance is an educational organization dedicated to creating greater awareness of, and appreciation for, food, wine and brewing artisanship, primarily through the presentation of the annual Traverse Epicurean Classic. It was founded to benefit the Great Lakes Culinary Institute via student scholarships and interaction with the world's finest chefs and wine industry professionals.
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