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!
Bacon and Eggs with Crispy Fingerling Potato Pancake, Smoked Steelhead Roe, Bourbon Infused Maple Syrup
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.