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"No need to hurry. No need to
sparkle. No need to be anybody but oneself. |
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"Life at Wickwood revolves around food and wine." Shoots of optimism are all around us. Both the markets and our kitchen are exhilarated by the newness of Spring. Chive, Leek and Onion Tarts, Bismarcks with Berries, Morels over Scrambled Eggs, Roasted Asparagus and Salmon Mousse, Radishes and Butter, Grilled Ramps, fresh Rhubarb Cake and the first Strawberries drizzled with Balsamico. It’s an exciting new season and we have a new web site wickwoodinn.com. Also see our Recipes.
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Music is everywhere in Saugatuck In every nook and
cranny, be it a large venue or an intimate one. There’s jazz, blues,
rock & roll, classical, opera, cabaret, old movies, independent film
premiers, summer stock theater, comedy, mystery, drama and Shakespeare.
Our town is bursting! "Nobody
can go back and start a new beginning but |
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Local Art Stars
World Wide Wine Glut As the Australians plow up their vineyards, French producers to turn their wines into ethanol, and Napa prices reach all time lows, it’s never been a better time to stock up on good wines. And there’s one man to whom some of the best wineries trust their extra bulk wines at extremely low prices. The result, some great wines that several years ago might have been in the $100 range, are now selling for $20-$30, all anonymously sold under the Cameron Hughes label, identified only by a Lot Number. Mr. Hughes estimated that he sells approximately 250,000 gallons of bulk fine wine each year to Costco, Sam’s Club, and to us, too. When the glut will end, no one knows. Meanwhile CH enjoys sharing his riches at www.chwine.com
The Butler Pantry For over thirty years serious
cooks visiting Saugatuck head to the Butler Pantry where there are always
demos, book signings and tastings going on. Chock full of the very best
cookware such as Henckel knives, All Clad and Pillivuyt French porcelain.
Chef Mathew Pietsch transplanted here from Roast in Detroit has a menu which includes Grilled Hanger Steak, Norwegian Salmon, Crispy Pork Belly, brick oven baked breads and pizzas and handmade pastas and pierogi, we can’t wait!! Plus music. 269.561.SALT
Authentic Mexican food is always a find and when this new restaurant opened in Douglas, we all applauded! We devoured Falling-off-the-bone Ribs with a Chipolte sauce, Baked Calamari, Garlic Shrimp, Grilled Salmon, fresh, made-to-order Guacamole and real (no mix) knock your sox off Margaritas along with homemade desserts that we fought over. 269.857.1523
The old Billie’s Boathouse has been transformed serving Rib Eyes, Fried Perch, a Half-Pound Burger, Mussels, Panko Shrimp, pasta, salads and Root Beer Floats. Yum and Cabaret music too! 269.857.2888?
Plant your Heirlooms
If you want to know where your food comes
from, there’s no better way than to plant your own garden. Tomatoes in the
ground or in big clay pots are the first things to master because they bring
the greatest reward. “Heirloom” means that a species is at least 50 years
old, and a good source of inspiration is The Edible Heirloom Garden by
Rosalind Creasy. Good sources of plants and seeds are:
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Ox-Bow Turns 100!!
The King of Salumi
The Dirty Secret Gardeners fight over good compost. San Franciscan chefs now jointly gather table scraps. And some composters, when sharing tips, leave an ingredient out of their recipe, much as cooks did years ago. For, dark rich compost is the secret to growing the very best fruits, vegetables, herbs and flowers. Wine makers talk endlessly about “terroir”- the minerals in the sub soils beneath the earth’s top layer that influences their wine’s flavor. In Chablis it is a limestone layer, in Bordeaux clay or gravel, in Greece volcanic, and in Germany slate gives Rieslings their flinty taste. Bottom line, you want to taste the earth, and it varies from site to site, one side of the road to the other. Inevitably, in one San Francisco Art Gallery, the point is being made in spades. Visitors smell various soils from a wine glass then taste the vegetables that were grown in that earth. The influence of terrior is clear as they taste the difference. Chefs, too, around the world are honoring the soil—as they cook potatoes in earth or dust dishes with faux dirt using dried mushrooms or olives. Obviously, in many ways, we are all becoming more connected to Earth. |
Green Markets Here!
The Wizards Oz
Our two great sources of health information are both named Oz. Dr. Mehmet Oz, the Chief Cardiologist at New York’s Presbyterian Hospital, co-author of the YOU series of books now has his own daily TV show on ABC.
And, Oz Garcia, long the
nutritionist to the New York’s best looking/most healthy citizens, his
anti-aging, and nutritional programs are priceless. GET A MOVE ON It has been well-established that regular exercise is the fountain of youth. Best of all, it’s free. Even better, watching Charlie Rose's series with the researchers who have been studying the brain the longest (50+ years) and who conclude that the greatest health benefit of regular physical activity is it’s ability to prevent or delay the loss of cognitive impairment. They’ve discovered that you can reconnect your “synapses” (your neuron circuitry) through exercise. Boomers take note. It’s never too late! Search “The Seven Part Brain Series” on www.charlierose.com
"When we dream alone, it's just a dream, but
when we dream together, it's the beginning of a new reality."
Pi-Lo Paris
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46 Rue des Martyrs Pousse-Pousse - a must book juice bar and hub
for raw and vegetarian food, books and cookware. |
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"It feels like I’m in the most magical place on earth." ----
Barbara Margolis, Saugatuck, 2010 |
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Availability Reservations 800.385.1174 Email |
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S U M M E R 2 0 1 0
The Terroir Guides published by Little Brown. So far Rome, Italian
Riveria-Genoa, Burgundy. These are superb.
