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Elizabeth Brown, Cookbook Author & Food Consultant,
Amy Spitznagel, Owner of Idyll Farms
and international award winning goat cheese maker!
These good friends will lead a lively demonstration using locally sourced products to create a collection of appetizers and desserts paired with the perfect accompaniment. You’ll taste, you’ll drink, you learn and you’ll laugh and you’ll go home with the recipes and the confidence to create your very own Leelanau Local Gourmet Party at your home this summer.
More About Elizabeth & Amy!
Elizabeth Brown started her career in foodservice as a dishwasher at Woody’s in the mid 80’s. Somehow, that first job led to graduating from the Culinary Institute of America and a 25 year career in food. Elizabeth oversaw recipe and menu development for Macy’s and Marshall Field’s fresh food outlets for many years, was a member of Macy’s Culinary Council and contributed to and wrote 3 Macy’s cookbooks. She co-authored the White Dog Cafe Cookbook. Today, Elizabeth consults and does recipe writing and development in the Chicago area. She met her husband Carter in Northport——-together with their three teenage children they spend as much time in the 49670 zip code as possible.
Amy Spitznagel, along with her husband, Mark Spitznagel, bought an old cherry and apple farm in Northport, Michigan in 2010, where Mark grew up. Mark owns and manages a hedge fund firm, Universa, based out of Miami. Amy trained as a school teacher, traveled as an international flight attendant while acting and performing in New York and Los Angeles. After having children in Los Angeles, they bought a summer home back in Northport, Michigan and the farm a year later. Their goal was to produce a world-class, sustainable, and healthful product that reflected the terroir and landscape of Leelanau County. A goat cheese farm fit the mold (pun intended) perfectly! They hired French consultants to help them develop the farm, creamery and cheese recipes. They choose farmers and cheesemakers willing and eager to learn on the ground and adapt to new ideas in order to make the farm’s operations and cheesemaking sustainable and successful. Managing their pastures with intensive rotational grazing was important, and they attribute the quality of their cheese to this practice. Going into their 6th year of cheesemaking, Idyll Farms produces 7 different varieties of goat cheese and has won 15 ACS awards and 5 World Championship Cheese Contest, and 4 US Championship Cheese Awards. Amy manages the Idyll Farms sales, public relations, marketing and outreach programs.