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The Four

Four Food Finds: November

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Taste the Local Difference is bringing us this month’s Four Food Finds from right here inside the Heritage House Kitchen.

Michelle met with CEO Tricia Phelps to learn all about what’s in season, what is happening now for local agribusinesses, a sneak peek at Pour in Petoskey’s new seasonal dish, plus a look at the Taste the Local Difference 2019 Holiday Gift Guide.

She kicked it off with a look at a red cabbage recipe that might sound boring and traditional, but is anything but. With just a little apple cider vinegar, tart apples, and some salt and spice, this is the perfect dish to pass at your next family gathering.

Here is the recipe:

Ingredients

  • 1 large red cabbage, 2 to 2 1/2 pounds, quartered, cored and cut crosswise in thin strips
  • 2 tablespoons canola oil
  • 1 small onion, thinly sliced
  • 2 tart apples, such as Braeburn or granny smith, peeled, cored and sliced
  • About 1/3 cup balsamic vinegar
  • 1/4 teaspoon ground allspice
  • Salt
  • freshly ground pepper to taste

Preparation

  1. Prepare the cabbage, and cover with cold water while you prepare the remaining ingredients. Heat the oil over medium heat in a large, lidded skillet or casserole, and add the onion. Cook, stirring, until just about tender, about three minutes. Add 2 tablespoons of the balsamic vinegar and cook, stirring, until the mixture is golden, about three minutes, then add the apples and stir for two to three minutes.
  2. Drain the cabbage and add to the pot. Toss to coat thoroughly, then stir in the allspice, another 2 tablespoons balsamic vinegar, and salt to taste. Toss together. Cover the pot, and cook over low heat for one hour, stirring from time to time. Add freshly ground pepper, taste and adjust salt, and add another tablespoon or two of balsamic vinegar as desired.

Tip

  • Advance preparation: This dish tastes even better the day after you make it, and it will keep for five days in the refrigerator. Reheat gently.

Plus, she told us all about the 2019 Agribusiness Forum for legal and financial service professionals. This is an opportunity for professionals to discuss the health and continuation of agribusinesses in the community. It is at the Park Place Hotel in Traverse City on Tuesday, Nov. 26. Tickets are free and they include a complimentary breakfast and lunch.

to learn all about that event.

And from local agribusinesses to local restaurants, Taste the Local Difference is a supporter of it all. We got a sneak peek at a new seasonal dish at . It is the , featuring their own venison and fresh produce from Spirit of Walloon and Bear Creek Organic Farm. It includes salt-baked celeriac, rotmos rutabaga, lingonberry jam, fresh dill, red vein sorrel, aged venison pan roasted with Scandinavian spices and demi-glace.

Check it out in the video above!

And with Christmas right around the corner, Taste the Local Difference wasted no time with their 2019 Holiday Gift Guide and it features some of the best Michigan food and drinks, gift ideas, recipes, and fun holiday activities. to take a look at it!

To learn more about Taste the Local Difference and all they have to offer,

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