Press Release

Celebrate the Harvest with a “Nose-to-Tail” Eating Event at Lobdell’s Restaurant Overlooking Beautiful Grand Traverse Bay

The most memorable meals start with the best ingredients, sourced as freshly and close to home as possible. Here in Michigan, we’re blessed to have a diversity of homegrown food that’s hard to beat anywhere! And the Traverse City area is home to some of the most talented small farms in the state, as well as a magnet for the professional culinary arts community nationwide.

Two locally owned and operated businesses are hosting a meal to celebrate this bounty, and everyone is invited to attend. On Wednesday, November 3^rd, at Lobdell’s Restaurant on the campus of The Great Lakes Culinary Institute, Cherry Capital Foods of Traverse City, and Michigan Mangalitsa of Marion welcome you to join them at a very special dinner prepared by some of the best chefs in the state.

This dinner is the finale of a professional butchery and specialty food preparation course being held at the Hagerty Center earlier in the week, featuring an extremely rare breed of Hungarian heritage pig called the Mangalitsa. Though less well known that it’s Spanish cousin the Iberian Black hog, Mangalitsas have a similar ability to put on fat … and anyone who enjoys eating pork, and the various things made from it, like bacon, salami, or prosciutto, knows how good this meat can be.

With the meal prepared by charcuterie expert Chef Brian Polcyn of Forest Grill in Birmingham, and Cinco Lagos in Milford, and assisted by the chefs from Omena’s Epicure Catering and a brigade of the culinary school’s students, the menu will be a celebration of “nose-to-tail” eating, something world-famous English chef Fergus Henderson has described as, “common sense and even polite to the animal to use all of it. Rather than being testosterone-fuelled blood-lust, it actually seems to be a gentle approach to meat eating.” Take a look at the menu for this five-course dinning experience, which will also feature a selection of the best northern Michigan wines:

• Assorted Salumi & Charcuterie with Celeriac Salad
• Crispy Stuffed Trotters, Sweetbreads, Chanterelles, Sauce Gribiche, Pig Ears
• Seared Sea Scallops on Fall Beans, Soubise, Lardo Spuma
• Slow Roasted Loin of Mangalitsa, Braised & Glazed Belly, Potato Apple Terrine, Butter Braised Cabbage, Natural Jus
• Chestnut & Hazelnut Marjolane

Details on attending this special event can be discovered by calling Cherry Capital Foods at: (231) 943-5010.