EXPLORE 'OLD MISSION PENINSULA' ~ MINI-WINE TOUR

"Wine makes daily living easier,

less hurried,

with fewer tensions and more tolerance."

~ Benjamin Franklin

OLD MISSION PENINSULA

(WINERIES OF OLD MISSION PENINSULA)

click on photos to enlarge ...

(purple names beneath vineyard

will take you to each site)

TWO LADS WINERY


CHATEAU CHANTAL





BRYS ESTATE VINEYARD & WINERY




BOWERS HARBOR VINEYARDS



PENINSULA CELLARS



LEFT FOOT CHARLEY
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Simply a teaser ... for more info please visit
http://www.michiganwines.com/

FEBRUARY FOCUS on MICHIGAN FOOD ~ TRAVERSE CITY DRIED CHERRY SALAD

February is Dining Month on Absolute Michigan

~ Overcast October in Traverse City

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TRAVERSE CITY DRIED CHERRY SALAD

~ Favorite salad from

Between the Lakes (A Collection of Michigan Recipes)

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1/2 cup raspberry vinegar

1/2 cup olive oil

1/2 cup vegetable oil

1/2 cup maple syrup

2 Tbsp. Dijon mustard

2 Tbsp. fresh tarragon leaves

1/2 tsp. salt

3 heads red leaf lettuce

1/4 cup crumbled blue cheese

12 red onion rings

dried cherries or strawberries to taste

1 Tbsp. lightly sauteed pine nuts

Combine vinegar, olive oil, vegetable oil, maple syrup, mustard, tarragon and salt in small bowl and mix well. Place lettuce in large salad bowl. Add 3/4 cup dressing and toss the lettuce by hand to mix. Top with blue cheese, onion rings, dried cherries and pine nuts.

(8-10 servings)

Note: The remaining dressing can be stored in an airtight container in the refrigerator.

~ Left Foot Charley Winery & Tasting Room

A TASTE of NORTHERN MICHIGAN ~ BLACK BEAN MUSSELS & AWARD-WINNING WINE

~ Left Foot Charley Winery

(http://www.leftfootcharley.com/)

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BLACK BEAN MUSSELS

~ This delicious recipe is compliments of AMICAL, the delightful Mediterranean bistro-style restaurant in downtown Traverse City.

( http://www.amical.com/about_us.php.)

*

1 dozen New Zealand cleaned Mussels

1 Tbsp. olive oil

1 Tbsp. garlic confit*

1 Tbsp. Black Bean-Garlic Sauce **

1/2 cup white wine

1 Tbsp. Diced shallot/scallion mix

1/2 diced fresh Roma tomatoes

1 Tbsp. thinly sliced basil

1 Tbsp. unsalted butter

1/4 tsp. Kosher salt & freshly ground cracked pepper

• Prep ingredients and heat a large wok over a high flame.
• Add oil and swirl to coat pan. Add shallot/scallion mix and saute. Add wine & mussels. Steam until they have opened slightly. Add more wine if needed (chicken stock works, too).
• Add black bean garlic sauce & garlic confit. Cook until liquid has been reduced by half. Stir in tomatoes & butter.
• Correct seasoning and serve immediately.

(Wine suggestion: pair with Left Foot Charley's Award-winning Pinot Grigio)

Note:

* Garlic confit is prepared by roasting garlic cloves covered completely in olive oil in a 350-degree oven. Remove from oil, allow to cool and puree. Reserve garlic-infused oil for dressing, cooking and other uses.

** Black Bean Garlic Sauce can be found at most local super markets in the Asian food section. We use Dynasty brand 7-0z jar.

~ The Village at Grand Traverse Commons

(http://www.thevillagetc.com/)

~ Grand Traverse Bay

(Traverse City)