Northern Michigan Food: Okay, so nobody really needs a tutorial on how to eat more bacon. The act itself is no chore. But what about sneaking that salty, crispy strip of love into a few unexpected places? Packed with flavor, a bit o' bacon can transform tired meals, and, like any treat, is absolutely do-able in moderation. You ready to get sizzling?
Mastermind: Kristin Celeste Shroeger of The Intentional Minimalist
Kristin's blog emphasizes minimalist farm-to-table recipes. Simple, fresh, and always nutritious, Kristin's eats are created with local fresh produce, homemade infused oils, dressings, marinades, pestos and sauces. Take a closer gander at Kristin's creations here.
Mastermind: Soul Hole Restaurant, formerly of Downtown Traverse City
This heavy duty comfort dish was a medalist in the Wineries of Old Mission Peninsula's 2010 Great Mac N' Cheese Bakeoff. After its recent closing, the once-featured menu item is now only available should you decide to whip it up! All the more reason, right?
Mastermind: Emily Betz Tyra of Traverse, Northern Michigan's Magazine
Emily suggests serving these pretty bundles alongside sliced skirt steak and roasted potatoes. Well, Emily, if you insist...
Mastermind: Chef Mario Batali of Food Network and The Cooking Channel
Snagged from Mario's own Simple Italian Cooking, this one calls for a quality cut of bacon, or, if possible, panchetta (aka italian bacon). For more Mario, don't miss his picks in Traverse Magazine's 2013 Best Eats!
Mastermind: Executive Chef Joseph George of Grand Traverse Resort & Spa
This bacon and eggs number was submitted as part of our Chef Showdown: Local Foods. We challenged Northern Michigan chefs to prepare a dish that is made with 95 percent Michigan products. Grand Traverse Resort's Executive Chef Joseph George responded with gusto, just check out this video evidence.