07/16/2007

Cook's Corner

Epicurean Classic lineup set

The 2007 Epicurean Classic will feature more than 60 food and wine artisans and authors when it's held for the fourth year Sept. 13-15 at the Great Lakes Culinary Institute.

Over the three days, there will be 75 food, wine, beer, spirits, cigar and cheese-tasting seminars, cooking demonstrations and guest chef dinners. Also on the schedule will be receptions and cookbook signings, all set against the backdrop of West Grand Traverse Bay at the Northwestern Michigan College Hagerty Center.

Those scheduled to appear include

• Padma Lakshmi, host, chef and author, "Tangy Tart Hot & Sweet”;

• The Lee Brothers (Matt & Ted) co-authors, "The Lee Bros Southern Cookbook”;

• Dave Pasternack, chef, NYC's Esca and author, "The Young Man & the Sea”;

• Jacques Torres, world-famous pastry chef and chocolatier;

• Julee Rosso, co-author, "Silver Palate Cookbook(s)”

• Laura Werlin, cheese expert and author, "Laura Werlin's Cheese Essentials”;

• Isabel Cruz, chef/owner of five West Coast restaurants and author, "Isabel's Cantina: Bold Latin Flavors from the New California Kitchen”;

• Alice Medrich, author, Pure Dessert”;

• Jairemarie Pomo, author, "The Hog Island Oyster Lover's Cookbook”;

• Patty Pinner, author, "Sweety Pies”;

• Don Yamauchi, chef, Detroit's Tribute;

• Brian Polcyn, chef/owner, Five Lakes Grill, author, "Charcuterie: The Craft of Salting, Smoking and Preserving Artisan Foods”;

• Bob Paulinski, chief wine and spirits merchant, Sam's Club;

• Isabella Nicoletti, chef, Ann Arbor's Paesano's Restaurant & Wine Bar and author, "Perbacco Isabella!”;

• Jeremy Kittelson, chef, Tapawingo;

• Ted Reader, author, "King of the Q's Blue Plate BBQ” & "The Art of Plank Grilling”;

• Fred Thompson, author, "Barbeque Nation”;

• Craig Common, chef/owner, Chelsea's Common Grill and author, "Return to the Common Grill”;

• Eve Aronoff, chef/owner, Ann Arbor's Eve and author, "Eve: Contemporary Cuisine — Methode Traditionelle”;

• Brian Smith, professor of wine studies at the Culinary Institute of America and author, "The Sommelier's Guide To Wine: A Primer for Selecting, Serving & Savoring Wine.”

This year will bring an expanded venue including a Tasting Pavilion with domestic, European, Australian and South American wines, English brews, artisan cheeses, chocolates and more. Thursday's Opening Reception theme is The Great Lakes Grills Southern, featuring BBQ cuisine from various guests including the award-winning Lee Brothers. New this year is the Wine Intensive, with seminars and tastings for food and wine professionals of all levels.

The Traverse Epicurean Alliance was founded to benefit the Culinary Institute with scholarships and a chance for students to interact with top chefs, cookbook authors and wine industry professionals.

Complete event and program details, as well as online registration, can be found at www.epicureanclassic.com

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Food for Thought is holding its annual Green Cuisine on Wednesday from 5 to 8 p.m. The event is a celebration of local gourmet food and beverage artisans, who will be sampling their products. Visitors will participate in tours of Food for Thought's green buildings and organic farm.

Participants this year include Ciccone Vineyards and Winery, Light of Day Tea, Stone House Bread, Chateau Chantal, Ware Farm, L. Mawby, Six Lugs, Trattoria Stella, Short's Brewery, The Cherry Stop, Honor Family Market, Higher Grounds Trading Company, Grocer's Daughter Chocolate, Shady Lane Cellars, Black Star Farms, Cherry Republic, La Becasse, Oryana, Leelanau Cultured Veggies and Homegrown Organic Eatery.

Food for Thought is at 10704 Oviatt Road in Honor, about three miles south of Empire. Green Cuisine is open to the public and there is no charge to attend.

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This recipe comes from The Washington Post. It sounds like a fresh alternative to traditional Mexican rice recipes. Another nice feature is that it can also be made ahead and baked in the oven before serving.

The writer who passed it on got it from a friend who inherited it from her own mother, who grew up in a small mining town in Chihuahua, Mexico.

Arroz Veracruzano

• 3 c. uncooked medium-grain rice
• 1/2 t. garlic powder
• Pinch salt
• 1 lb. grated Monterey jack cheese
• 1 to 2 4.5-oz. cans diced green chili peppers, with their juice
• 2 c. heavy cream (may substitute 1 c. nonfat half-and-half and 1 c. light cream)

Preheat the oven to 350°. Lightly grease a 3-quart casserole dish (preferably deep).

Cook the rice according to package directions; when the water comes to a boil, add the garlic powder and salt to taste. Spoon about one-quarter of the cooked rice into the casserole, then cover with about one-quarter of the grated cheese. Sprinkle about one-quarter of the chili peppers and their juice over the cheese, then pour 1/2 cup of the heavy cream (or half-and-half/cream mixture) evenly over the layer. Complete three more layers. Bake for 25 to 35 minutes, until the cheese is bubbly and starts to brown. Makes 12 servings.