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Something New, Something Blue

Friday, January 27th, 2012
Camp Firefly

Artist Rendering of Camp Firefly Addition

Conventional wisdom says change comes slowly.  It didn’t at Camp Firefly.  The work on the recently announced expansion designed to accommodate up to 100 wedding guests wasn’t a day old when a change, a major change, was made.

While working together, the builders and the wedding sales team saw an opportunity to use a new, altogether different design to create a stunningly beautiful ceremony site.  Almost immediately, plans for the screen porch and a deck cantilevered over a pond were scrapped.

In their place is a plan for a porch that flows seamlessly down wide stone steps to a two-tier pond side ceremony site surrounded by wildflower gardens.  The ceremony site will be visible from a guest seating area on the opposite side of the pond.

“We wanted to create a very romantic, very natural setting with unmatched visibility for all.  This does it,” said Barb Ellis of the sales team.

Camp Firefly

Artist Rendering of Camp Firefly Exterior

 

We’re Good Stewards

Monday, January 23rd, 2012

We consider ourselves very fortunate to live and work at a resort surrounded by the Sleeping Bear Dunes National Lakeshore, the place the viewers of ABC’s Good Morning America recently chose as the “Most Beautiful Place In America.”  We also consider ourselves to be good stewards and good neighbors as we treasure the lakeshore just as much as anyone.

As part of our stewardship we operate a Wastewater Recycling and Reuse System that is considered state of the art.  It treats and disinfects wastewater, irrigates the treated water on agricultural crops, relies on natural processes for nutrient uptake, and recharges the aquifer.  Regular tests are taken and results are reported to the Michigan Department of Environmental Quality.  They routinely show that the system meets or exceeds all applicable standards for effluent quality.

A former employee of the National Park Service has repeatedly criticized The Homestead for one reason or another.  Initially his criticism of the recycling and reuse system was that aerosol drifts would sometimes go onto property owned by the Lakeshore.  While we believe that drifts were infrequent and had little impact, we took steps to eliminate them.  The steps we took were reviewed and approved by the NPS and the MDEQ.  Now the former employee’s criticism is that the system harms wildlife.  We believe that does not warrant a response – the system grows agricultural crops just as the farms, orchards, and vineyards in our area do.

We ask that you read a recent release and the water quality standards it includes to assure yourself that these statements – repeated or not – are wrong.

 Press Release:

Like others, we treasure the Lakeshore

For Release: December 7, 2011

The author of a December 6, 2011 Forum entitled “Wayward sewage at Sleeping Bear Dunes” (Traverse City, Record Eagle) made several allegations regarding the operation and effectiveness of The Homestead’s wastewater treatment facility. He has made those allegations a number of times in a number of places. They have been corrected with factually accurate information and investigated by the National Park Service (NPS) and the Michigan Department of Environmental Quality (MDEQ) and found to be without merit.

“We are disappointed to again read these statements. Like others, we treasure the Lakeshore and the area in which we live and work and take day-to-day steps to be good stewards. This practice includes treating wastewater in strict accord with the law,” said Adriene Kokowicz Vice President and General Manager of the resort.

She further said: “To let all of our neighbors know the facts, I asked our engineers to read the Forum, again review the compliance reports we file with the MDNR and provide a statement for public release regarding the nature of our system and the quality of the effluent it produces. It follows.”

The wastewater system at The Homestead was reviewed and approved by the Michigan Department of Environmental Quality (MDEQ). The approval was in strict accord with the law and did not rest on a “loophole.”

The treated, sanitized effluent that is discharged by the wastewater system meets or exceeds all environmental standards set by the MDEQ. These standards are the same for all wastewater treatment facilities throughout Michigan.

These standards include a disinfection standard that meets Rules 62(2) and 62(3) of the Part 4 Water Quality Standards for partial body contact (meaning water skiing, canoeing and wading), as required by the permit.  Typically, the treated, sanitized effluent from The Homestead’s wastewater system exceeds this standard and actually meets the standard for total body contact (meaning swimming). Any time the treated effluent did not meet those standards The Homestead acted promptly and in full cooperation with the governmental agencies to make any corrections that needed to be made.

The treated, sanitized wastewater is discharged on an easement owned by The Homestead. At the request of the NPS and MDEQ, the easement was fenced. In most cases, the fencing is located inside the resort’s easement to provide an additional buffer for the public. The warning signs around it were installed in response to a NPS request and a MDEQ requirement just as they are at all other discharge areas in the State.

The Homestead’s wastewater treatment system employs an environmentally responsible and sustainable process.  It recycles wastewater for irrigating agricultural crops, relies on natural processes for nutrient uptake and recharges the aquifer.  Systems of this type are in operation throughout the State of Michigan. They are routinely used in the western US and are considered state of the art where groundwater sources are not as plentiful as in Michigan.

In an earlier response to these allegations, the National Park Service brought an expert from Ft. Collins, Colorado to inspect the system. He found no fault with it. An expert from the MDNRE also inspected the system. She found no fault with it.

 Doug Coates, P.E. – Gosling Czubak Engineering Sciences, Inc

December 7, 2011

 The facts that the system produces effluent that meets all of the state’s standards and that it has again been inspected by the National Park Service and the MDEQ, should correct any misimpressions created by the Forum. So should the common sense notion that water which is routinely tested and found to meet the State’s standards for safe wading and water skiing is unlikely to be a human health hazard as a result of occasional aerosol drifts.

-END-

______________________________________________________________

 For convenience, the rule to which the engineers referred and two definitions appear below.

 Rule

R 323.1062 Microorganisms.

Rule 62. (1) All surface waters of the state protected for total body contact recreation shall not contain more than 130 Escherichia coli (E. coli) per 100 milliliters, as a 30-day geometric mean. Compliance shall be based on the geometric mean of all individual samples taken during 5 or more sampling events representatively spread over a 30-day period. Each sampling event shall consist of 3 or more samples taken at representative locations within a defined sampling area. At no time shall the surface waters of the state protected for total body contact recreation contain more than a maximum of 300 E. coli per 100 milliliters. Compliance shall be based on the geometric mean of 3 or more samples taken during the same sampling event at representative locations within a defined sampling area.

(2) All surface waters of the state protected for partial body contact recreation shall not contain more than a maximum of 1,000 E. coli per 100 milliliters. Compliance shall be based on the geometric mean of 3 or more samples, taken during the same sampling event, at representative locations within a defined sampling area.

(3) Discharges containing treated or untreated human sewage shall not contain more than 200 fecal coliform bacteria per 100 milliliters, based on the geometric mean of all of 5 or more samples taken over a 30-day period, nor more than 400 fecal coliform bacteria per 100 milliliters, based on the geometric mean of all of 3 or more samples taken during any period of discharge not to exceed 7 days. Other indicators of adequate disinfection may be utilized where approved by the department.

(4) The department may suspend the provisions of subrule (3) of this rule, for the purpose of discharge permit issuance, from November 1 to April 30, upon an adequate demonstration by the applicant that designated uses will be protected. At a minimum, the provisions of subrule (2) of this rule shall be met.

(5) Acceptable levels of infectious organisms that are not specifically addressed by the provisions of subrules (1), (2), and (3) of this rule shall be established by the department on a case-by-case basis to assure that designated uses are protected.

 Definitions of Designated Uses

 Partial Body Contact Water quality standards are maintained for water skiing, canoeing, and wading

 Total Body Contact Water quality standards are maintained for swimming

 

 

 

 

The Homestead Announces 2012 Winter Cooking Classes

Tuesday, December 27th, 2011

Executive Chef John Piombo will be leading cooking demonstrations and hands-on instruction using fresh, local ingredients at Nonna’s Loft – a 900-square foot cooking school facility at The Homestead. Classes are being offered to both resort guests and the general public, starting in early January and running through early March.

Pappardelle prepared by Chef Piombo of Nonna's

Participants in the cooking demonstrations will have an opportunity to observe Chef Piombo prepare various dishes, take notes, taste the prepared dishes and receive written recipes. Classes are limited to 20 people with 24-hour advanced reservations. Participants in hands-on cooking classes will prepare recipes from start to finish. At the conclusion of class, participants join Chef at the Captain’s Table to enjoy the food they prepared. Class size is limited to seven participant with 48-hour advanced reservation.

Baked Pastas Cooking Demonstration

Saturday, January 7 at 11:30am | $50 (plus tax & gratuity)

Baked pasta dishes are popular in Italy because they can feed a lot of people without a lot of fuss. Let Chef John teach you how to prepare these delicious classic recipes to add to your dinner table and leave the hassle of cooking to the oven! Class includes a welcome glass of Prosecco, generous samples of all the dishes, wine and recipes.

Menu
  • Crab Cannelloni Baked with Béchamel and Tomato 
  • Gnocchi alla Valdostana (Baked with Prosciutto, Fontina and Cream)
  • Lasagna Napolitana (Sausage, Ricotta and Smoked Mozzarella)

 

Tenderloin Three-Ways Cooking Demonstration

Saturday, January 21 at 11:30am | $50 (plus tax & gratuity)

Tenderloin, as the name suggests, is cut from the loin of an animal – a part of the body that does not get very much of a workout. It’s that very lack of activity that makes this the tenderest part of the animal. This big boneless cut is easy to portion, straightforward to prepare and a breeze to carve. It’s tender, delicious and easy to prepare making it the perfect solution for entertaining. Join Chef John for this demonstration, techniques and recipes using three cuts of tenderloin that will give your family and guests something to savor and remember. Class includes a welcome glass of Prosecco, generous samples of all the dishes, wine and recipes.

Menu
  • Tenderloin of Veal, Gorgonzola Dolce, Sunflower Seeds, Demi, Cream
  • Tenderloin of Beef alla Rossini, Ham, Bechamel, Ementhaler, Crostino
  • Tenderloin of Pork Sicilian Style, with Fresh Tomatoes, Green Olives, Pine Nuts and Raisins
Nonna's Interior Sign

Nonna's Sign

 

The Art of Making Gnocchi Hands-On Cooking Class

Saturday, January 28 at 11:30am | $90 (plus tax & gratuity)

Join us for this popular class where you will learn the skill of making feather light gnocchi. Chef John has been preparing gnocchi for over 20 years and will guide you along as you create this old and traditional recipe. You’ll also be making three different sauces to pair with your gnocchi. Following the instruction, sit down with your fellow chefs for a family-style lunch of your freshly made gnocchi. Limit 7 people.

Menu
  •  Handmade Potato & Gnocchi
  • Alta Cucina Pomodoro Sauce
  • Gorgonzola Cream Sauce
  • Basil Pesto Sauce

 

The Pastas of Italy Cooking Demonstration

Saturday, February 4 at 11:30am | $50 (plus tax & gratuity)

In this class, Chef John will feature fresh pasta, its simplicity and three regional preparations. You’ll be amazed at the flavors of these pasta dishes and how easy it is to prepare them! Class includes a welcome glass of Prosecco, generous samples of all the dishes, wine and recipes.

Menu
  • Trenette al Pesto (fresh linguine, green beans, potato, basil pesto)
  • Tagliatelle alla Bolognese (Tagliatelle with meat sauce)
  • Pappardelle con Funghi (Pappardelle, foraged mushrooms, garlic oil)

 

Scaloppine Four-Ways Hands-On Cooking Class

Saturday, February 11 at 11:30am (Limit 7 people) | $90 (plus tax & gratuity)

Join us for one of our most popular classes. Scaloppine is an Italian dish consisting of thinly sliced meat or fish sautéed and served with a sauce. For this class, roll up your sleeves, put on your apron and join Chef John in the kitchen to learn to prepare four unique and delicious scaloppini preparations destined to become family favorites. When your work in the kitchen is done, sit down with a glass of wine and your classmates to enjoy your creations.

Menu
  • Veal Pizzaiola
  • Walleye Piccata
  • Chicken Saltimbocca
  • Pork with Brandy, Green Peppercorns, Mushrooms, Cream

 

Nonna's Captain's Table

Nonna's Captain's Table (Photo by Brandy Wheeler, Traverse Traveler)

 

The Art of Risotto Hands-On Cooking Class

Saturday, February 25 at 11:30am | $90 (plus tax & gratuity)

Join us for this popular class where you will learn the skill of making the perfect risotto. Chef John will guide you along as you create these recipes. Following the instruction, sit down with your fellow chefs for a family-style lunch.

Menu
  • Risotto with Saffron and Asparagus
  • Risotto alla Pescatora (Seafood)
  • Risotto with Strawberries and Balsamic
  • Risotto ai Funghi (Mushrooms)

 

The Cuisine of Genoa Cooking Demonstration

Saturday, March 3 at 11:30am | $50 (plus tax & gratuity)

The people of Genoa inventors of the ravioli. Home of Pesto, Farinata and Focaccia al Formaggio. In this class, Chef John will feature classical Genoese dishes, their history and development. You’ll be amazed at the flavors of these dishes and how easy it is to prepare them! Class includes a welcome glass of Prosecco, generous samples of all the dishes, wine and recipes.

Menu
  • Farinata (chick pea crepe) ~
  • Gnocchi al Pesto (Potato Gnocchi with basil Pesto) ~
  • Pansotti con Salsa di Noci (ravioli with a walnut sauce) ~
  • Focaccia al Formagio di Recco (Focaccia with Cheese)~

 

Chef John Piombo

Chef John Piombo (Photo by Brandy Wheeler, Traverse Traveler)

 

Fees & Advance Reservations

The fee includes the demonstration or class, not inclusive of tax and gratuity. After the preparation, students – of course – get to eat what they’ve made. Classes will be offered for at least four students, up to a maximum of seven for hands-on classes and for up to twenty students for a demonstration. 24-hours advance reservation and payment are required for demonstrations and 48-hours advance reservation and payment is required for hands-on cooking classes. Call calling Nonna’s at 231.334.5150.  

About Chef John Piombo

Born in the Bronx, Chef John Piombo’s parents returned to Italy when he was four and it was here that his love for all that is food grew immensely. After graduating from L’alberghiera Maria Mazzini in Genoa, Italy, Piombo spent years sharpening his skills in local restaurants. His travels took him to France, England, Germany and Spain, where he was exposed to different cultures, cuisines and cooking styles.

It was the late 1980s when Piombo returned to the United States, working at Tiberio’s (Washington DC-Bal Harbour), Stringfellow’s (London, England and Coconut Grove, Florida) and Letizia’s (New York). Wishing to broaden his culinary skills, Piombo moved west to the San Francisco Bay Area in March 2000, where he accepted a sous chef position with the California Cafe’ in Walnut Creek. Here, he was exposed to Asian and Southwest influences, which he felt were missing from his repertoire. He was soon promoted to Executive Chef and continued to master his skills, observing all the talented chefs create culinary masterpieces with all the different ingredients that were available to them.

An opportunity to be closer to his family prompted Chef Piombo to accept a transfer to Orlando. From there, he made the move to Northwest Michigan and The Homestead. He dedicated three years (2004-2007) to building up the resort’s reputation as a dining destination, catering to owners, guests and locals. He took a brief hiatus, but was back at The Homestead by the summer of 2008, helping shape the world-class, locally-infused menu.

Call Nonna’s today to reserve your spot!

 

Blog by Ileana Habsburg-Snyder