Take a chairlift or golf cart to the Top of the Bay Mountain. This is our most popular wedding site but it’s great for concerts too. The concert starts at 7:00 pm with Western Brass Quintet performing classics and popular favorites.

No need to bring anything but a light jacket. Chairs are provided. Food, beer, wine and soft drinks are available for purchase. Tickets are $15 per person.

We would love to receive comments on what you thought of the performance, the sunset, or the view.

To read more of this article visit: http://www.zoominlocal.com/traverse-city-record-eagle/2010/01/15/#?article=722825

Isn’t it time to start thinking about the annual Christmas party?  I know, Ted in New Accounts will don the Santa suit, while Suzy in Accounting will make her world-famous rum balls, and we’ll all sit around drinking Margaret’s fizzy ice cream punch.  Hmmm…

If you’re tired of the same old, ho-ho-hum Christmas party, then think about having your party at The Homestead! 

Reward your associates by letting them relax and spend the night at Fiddler’s Pond.  We have created a special Holiday Package that includes one night of lodging at Fiddler’s Pond and their group holiday dinner for two for just $92 inclusive.   What a perfect way to end the evening!

Our professional planners and merry band of elves will help you ot plan a holiday event that will be appreciated and enjoyed by everyone.  Call our Group Sales Office at 231.334.5300 to reserve your party today. 

Recently, our friend, Kandace Chapple, co-owner of Grand Traverse Woman Magazine did just that.  A staycation at The Homestead.  Read about her experience on her blog.   http://www.grandtraversewoman.com/component/option,com_myblog/show,Homestead-Staycation-Rules!.html/Itemid,152/

Every Saturday after Labor Day, participants can meet at the Visitor Center in Empire where a Park Ranger will lead a caravan of cars to a hiking destination.  Each week has a unique topic and location.

Here’s the schedule:

September 12th:  1pm

The Whole Point of Sleeping Bear Dunes -  This two-mile round-trip hike on the Sleeping Bear Point Trail epitomizes the area protected by the park.  Discover shifting dunes, specialized plants, a ghost forest, shipwrecks and fantastic views of Lake Michigan and the Manitou Islands. 

September 19: 1pm

Beaver’s Been Here - Explore the shoreline in search of nature’s industrious beaver.  The Park Ranger will show you clues that “beaver’s been here” and perhaps even help you spot this amazing animal.

September 26:  12pm

National Public Lands Day Coastal Cleanup - Enjoy the park on this annual “fee-free” day and help beautify the beaches you love by joining Park Rangers and volunteers for this coastal cleanup event.

Participants need only purchase the park entrance pass or have an annual pass.  For more information call 231.334.326.5134, extension 330 or visit www.nps.gov/slbe.

Ranger Led Nature Hike

National Park Service Rangers are offering a variety of interpretive programs through the Sleeping Bear Dunes National Lakeshore this summer and they invite everyone to join them. 

Here is a preview of their schedule:

“Heroes of the Storm” - Daily at 3pm at the Maritime Museum in Glen Haven.  Park Rangers recruit the assistance of young audience members to serve as U.S. Life Saving Service surfmen to recreate a shipwreck rescue on land.  They haul lines and use replicas of historic equipment in an effort to save Raggedy Ann and Andy from their sinking vessel.

Ranger-led Bicycle Tours - Tuesdays through Fridays from June 23rd to August 28th.  Ride the winding back roads as you tour through history.  Seven bike tours per week at very different locations.

Recreation and Tourism:  Past, Present and Future!  Wednesdays at 11am, Thursdays at 5pm (9miles, 2.5 hours)

Ride through the ages with a ranger on this recreational and scenic opportunity.  Join us on a journey through the history of recreation and tourism, discovering how this has changed over time - from 150 years ago and into the future!

Discovering Cultural Landcapes: Port Oneida Rural Historic District  Wednesdays at 5pm, Fridays at 11am (7 miles, 2 hours)

What is a cultural landscape!  Come to Port Oneida to find out as we pedal through the 3,500 acre Port Oneida Rural Historic District, the largest of its kind in the entire nation!

Backroads:  Farms and Forests  Thursdays at 11am, Fridays at 5pm (7-10 miles, 2.5 hours)

South of Empire, we will start at an old school house and ride through an agricultural landscape, visit a ghost town and transition into the woods at a former logging area, talking about the natural and cultural history along the way!

No reservations are needed, participants need only purchase the park entrance pass to enjoy the fun ($10/vehicle valid for 7 days or $20/vehicle for an entire year).  For more information about the schedule or other Sleeping Bear Dunes National Lakeshore activities, please call the Visitors Center at 231.326.5134, ext. 328 or go to www.nps.gov/slbe.

Ford Transportation Interpreter, Ryan Locke, will be offering guided bike tours weekly on the backroads of Sleeping Bear Dunes National Lakeshore

M22 Challenge

The M-22 Challenge is a multi-discipline event based in beautiful Leelanau County in Northern Michigan. The event is designed to challenge athletes against the natural terrain and environmental elements of the area. Are you up to the Challenge?

• Run the “Dune Climb” overlooking Lake Michigan
• Bike around Big and Little Glen Lakes
• Paddle crystal waters of Little Glen Lake

www.m22challenge.com

Starting at 9pm at the Maritime Museum in Glen Haven, a National Park Service Ranger will present a half-hour interpretive program about the history of the Manitou Passage and the shipwrecks that made it necessary to install a lighthouse to guide mariners through its hazardous waters.  Following the program, Superintendent Dusty Shultz and representatives from the partner groups will provide brief remarks and recognize the numerous donors who made this project a reality.  Light refreshments will be served and once it becomes dark enough, the light will be illuminated for everyone on shore to see and enjoy.

The Maritime Museum at Sleeping Bear Point is located on Glen Haven Road, one half mile west of the Cannery in Glen Haven, an historic village three miles west of Glen Arbor.

For more information on the Sleeping Bear Dunes National Lakeshore, call 231.326.5134.

M-22, from Onekama to Northport and down to TC, is one of the featured biking routes for this Rapha ride group coming up next week. They’ve got a group of 10-12 coming in to ride on May 28.  This tour is being recorded for a book and documentary.

In 2007, Rapha, maker of the finest cycling apparel and accessories in the world, embarked on a unique adventure. The Rapha Continental is an account of the United States’ most epic rides and routes, published as a online journal and organized as a library. From inspiration to information, the Continental is Rapha’s commitment to the lost art of cycling and the glory of suffering. The 2009 summer of riding has begun. You can follow the team of Rapha Continental riders and local hosts through a daily Road Journal of photography, short films, and words online at http://www.rapha.cc/home. (For more about the rides, including journals from past treks, http://www.rapha.cc/rides).

This not a public ride…but obviously we want the public to be aware that they’re going to be pedaling around the area and to know why and how they got here to beautiful Northwest Michigan.
For more information, contact:

Dianna Stampfler

Promote Michigan

‘ - 269-330-4228

7 - 269-204-6232

* - Dianna@promotemichigan.com

Horticulturalists within the cherry industry have helped select this year’s optimum blossom-viewing date, which is some six days later than the 2008 tour. The estimated 600 participants in 2008 rode tour buses or drove in their own cars along a mapped route provided by tour guide organizers. The one-hour route started and ended in Lake Leelanau.

Organizers have mapped out a new one-hour route for the 2009 tour that will again include two stops. Participants will be encouraged to exit buses for a first-hand experience at working cherry farms in the Omena area and in northern Suttons Bay Township. Cherry growers will be on hand to explain their work, and tour guides will offer explanations along the route of the history and importance of cherry farming for Leelanau County.

At the Eagles Ridge Conference Center, participants will be provided free cherry brats, cherry drinks and cherry cookies.

The day will begin with an opening ceremony at 9:30 a.m. at Eagles Ridge, with bus tours starting at 10 a.m.  Musical entertainment will be provided from 11 a.m. to 1 p.m. The final bus will leave Peshawbestown at 2 p.m., and return approximately 3 p.m.

Tour maps will be available at area businesses and other outlets prior to the tour. As the tour grows near, maps will be posted in downloadable formats at the websites of the Leelanau Enterprise (Leelanaunews.com) and the Leelanau Conservancy (theconcervancy.com). Visitors and residents alike will be encouraged to visit the route at their convenience.

The route was selected to show a glimpse of the beautiful Leelanau County countryside as cherry blossoms reach their peak.

Leelanau has more tart cherry trees than any county in the nation. Our paved and well-maintained road system offers views of vistas with Lake Michigan and Grand Traverse Bay backdrops to hillsides dominated in May by cherry blossoms. Visitors are encouraged to spend the weekend in the county, also stopping at our many fine shops, restaurants and wineries.

There is no charge for the Leelanau Cherry Blossom Tour. For more information, please view websites of the Leelanau Enterprise and Leelanau Conservancy, or call the Leelanau Peninsula Chamber of Commerce at (231) 271-9895.

Join Mary, from Mary in the Morning on 106.7 YOU-FM, as her tour of premier northern Michigan restaurants visits Nonna’s at The Homestead on May 11, 2009.

Chef John Piombo will create a decadent six course meal, with five wine pairings sure to delight all who attend.  If you have never been to The Homestead, or it’s been a long time since you’ve been here, or even if you’re a regular, this a great time to enjoy the company of other food-loving friends and meet the folks from Mary in the Morning show.

One of the courses will feature Chef’s Turkey Roulade, winner of the 2009 Chef’s Challenge of the North competition.

For a full menu and to purchase tickets, visit http://www.1067wsrt.com/pages/671887.php.

We hope to see you there!

News Release

Friday, May 1, 2009

Top golf coming to Leelanau County

GLEN ARBOR, MI — A deal has been struck.  Papers have been signed. The King’s Challenge Golf Course in Cedar is now under new ownership and promises to become one of the top golf destinations not only in northern Michigan but in the entire United States.

“The course is now owned by a group of local investors with a profound interest in having exceptionally high quality golf in Leelanau County,” says Bob Kuras, president of The Homestead in Glen Arbor and the man named to head the new operation. 

Set amidst green meadows and the rolling, hilly hardwoods forests typical of the county, this Arnold Palmer “signature course” was already regarded by local golfers as secluded, scenic, and as serenely beautiful as it was challenging and rewarding to play.  Those who played the old King’s Challenge and thought it a good course are going to be delighted with what’s coming, according to Kuras. 

Right now there are only three other public golf courses remaining in Leelanau County: the Dunes Golf Club in Empire; the old course at Sugar Loaf course; and The Leelanau Club at Bahle Farms. 

Investors in this project are not simply looking to add another course to the roster.  The goals, according to Kuras, are to create nothing less than a golf course that can compete on a national level, which should serve to boost tourism in Leelanau County, employment opportunities for local residents, and increase revenue for local businesses. 

A long and ambitious list of improvements is under way, starting with a thorough upgrade of the already beautiful course with help from the Arnold Palmer Design Company and Wadsworth Golf Construction Company, two of the most respected firms in the business.

“The quality of Palmer’s work is known throughout the world.  And, Brent Wadsworth is a friend and seasonal neighbor who has built 800 golf courses including those at some of the most prestigious clubs in the world.  We are fortunate to have Brent as an adviser, and contractor,” says Kuras. 

In addition to the work on the course, substantial interior and exterior renovations to the clubhouse will go hand-in-hand with plans to provide food and beverage services featuring local products. A cart pavilion, staging area, and new maintenance building will also be constructed. 

In keeping with a long tradition of responsible environmental stewardship and protection of the region’s natural resources, all of the improvements are being planned, built, and managed to qualify for the Audubon International’s Cooperative Sanctuary Program and the LEED (the U.S. Green Building Council’s Leadership in Energy and Environmental Design) certification for Existing Buildings:  Operations and Maintenance, according to Kuras.

“We’re anxious to open the course,” says Kuras. “Construction will begin May 1, 2009.” The work will be done in stages to allow the course to reopen as soon as possible this year.

Media Contact:

Jamie Jewell 231.334.5524 or jamie@thehomesteadresort.com.

Judge Chef Michelle Bommarito commended Piombo for his originality saying, “We (the judges) all liked how he incorporated the light and dark meat together with the root vegetables accompanying.  It all worked very well together.”

Enjoy!

Turkey Breast Roulade

1ea  12-14# Turkey-

Breast, trimmed, butter flied, pounded

Bones roasted to fortify braising liquid.

Legs/ Thighs, reserved for braising

Braised Turkey

2ea                  Turkey Thighs/Legs
4tsp                 Kosher Salt
4tsp                 Black Pepper
Olive Oil          to sauté
Mire Poix         small dice
8oz                  Red wine
3oz                  Tomato paste
1ea                  Sachet
40oz                Brown Turkey Stock

Sachet

In cheesecloth wrap: bay leaf, black peppercorn, parsley and thyme

Method:

                 BRAISED TURKEY

1.                                Heat casserole dish over medium heat with olive oil.

2.                                Season thighs and legs with salt and pepper. Add to pot and sear on all sides coloring nicely

3.                                Remove. Add mirepoix to pot and saute.

4.                                Deglaze with red wine and reduce sec

5.                                Add tomato paste

6.                                Add turkey stock and sachet, bring to a simmer

7.                                Add thighs and reserved roasted turkey bones. 

8.                                Cover and place in 350-degree oven.

9.                                Braise until tender.

10.                             Remove thighs from pot and cool slightly

11.                             Strain Braising liquid and begin to reduce while skimming impurities

                 PORCHETTA FILLING
4              teaspoon chopped lemon zest
8              garlic cloves, coarsely chopped

24            fresh sage leaves, crushed, then coarsely chopped
4              leafy sprig of fresh rosemary, leaves stripped and crushed
8              teaspoons fennel seeds, barely crushed
4              teaspoons freshly cracked black pepper

1 to 2      pounds prepared vegetables of your choice:
               peeled carrot; onions cut into wedges;
               fennel bulbs;  peeled celery root,

 turnips, rutabagas, or parsnips

1/2           cup dried cherries

FOR THE DUCK BREAST ROULADE

1.                                Lay breasts out on plastic wrap, season and spread with porchetta filling and pulled braised turkey.

2.                                Roll into a tight roulade, tie off

3.                                Heat non-stick sauté pan with olive oil over medium heat.

4.                                Gently sauté roulade on all sides.  Place on a racked sheet pan and place in oven pre heated to 350

5.                                Cook to internal temperature of 165

6.                                Slice on a bias

MOSTARDA DI MELA COTOGNA

1 ½          pound, quince peeled, seeded and cut into cubes

14            oz wt. granulated sugar

7              fl oz. white wine vinegar

1              ea star anise

½             ea.  cinnamon stick

½             tsp. dry mustard

5              ea. black peppercorns

1              lemon, zested

1              lemon juiced

METHOD

Combine all ingredients in a sauce pan and bring to a slow boil.  Cook until liquid has reduced and consistency is that of a marmalade.  Store in mason jars….

Chef John Piombo

Nonna’s at The Homestead

2009 Chef's Challenge

Chef Scott Haynes, Chef John Piombo, Judge Chef Michelle Bommarito

Chef John Piombo from Nonna’s at The Homestead was awarded winner of the “North” at the 2nd Annual Chef’s Challenge held at Shanty Creek this past Saturday.  This charity event not only provided a little healthy competition between Michigan Chef’s but also benefits Challenge Mountain, a non-profit organization dedicated to helping physically and mentally challenged individuals and at-risk youth through adaptive outdoor recreation.

The day’s events began with a food, wine and beer tasting.  A total of fourteen Chefs from restaurants and culinary institutions throughout Michigan were represented - eight from the “North” and six from the ”South” (below US 10).  Participants tasted the finest in culinary cuisine ranging from bison to walleye; and venison to salmon.

 Chef Piombo’s team included the resort’s Banquet Chef, Scott Haynes and Nonna’s Dining Room Supervisor, Jon Kloo.  He prepared stuffed turkey, with root vegetables topped with quince reduction.

The judging panel, which included Chef Hermann Suchs (from Hermann’s of Cadillac), Barb Tholin (Editor of Edible Grand Traverse), Chef Michelle Bommarito (Food Network Celebrity), Michael Oswald (Food & Beverage Director for Greenleaf Hospitality in Kalamazoo), and Marge Bagnell (who has a Corporate Culinary and Teaching background), voted Chef Piombo’s creation the best of all contestants for the “North”.

Judge Michelle Bommarito, known for her participation in the Food Network’s challenge “Last Cake Standing”, commented: “Chef John won because the dish was…fantastic!  I don’t even like turkery.  But I loved this!”  Chef Piombo’s dish scored a 19 out of 20 possible points for “Overall Taste”.  The judges were particularly struck by the passion with which Chef John prepares his food.  “The passion was evident in the food”, said Bommarito.   ”We also loved his  creativity and originality.”

This distinction won Piombo’s team the opportunity to compete in yet another challenge later that evening against the winner of the “South”.  The evening competition was patterned after the Food Network’s Iron Chef Challenge.  Secret ingredients were unveiled to each Chef and they are given 10 minutes to plan a 5-6 course menu, and an hour to prepare those courses and present them to a new panel of judges who voted between the two chef’s.  Chef Steven Simpson of the Art Institute Culinary of Novi was awarded with the Iron Chef distinction by a margin of 7%.  Judge Chef Wayne Wells from the Radisson Plaza Hotel in Kalamazoo said, ” It’s impressive that it was so close.”

Chef Piombo commented, “I’m really proud of our team.  The menu (and motto) was simple, unpretentious and good!  We’re pleased to have participated in this great event for a great cause.”

Nonna’s restaurant will be open in May on weekends for dinner.  Please join Chef for his special asparagus-inspired four course tasting menu the weekend of May 15th.

Guests of The Homestead’s annual Spring in Bloom Wine Tour weekend May 15-17 will have an opportunity to tour and taste wine at three of the regions newest additions to the wine trail - Circa, Forty-Five North and Silverleaf.

David and Margaret Bell, Owners of Circa, created an eco-friendly winery on a 50 acre farm in Lake Leelanau and will be included in this year’s tour.  In a recent update to the resort, they shared:

Even though the persistent piles of snow evident in ditches and in the woods betray the very recent departure of winter, the vineyard season at Circa is very much in active mode as we prepare our vines for the work of producing the 2009 vintage. We are near the end of our pruning and tying operation and have found that our 24 acres of grapevines have come through the winter in great shape, finding very little sign of winter injury to our buds. The cold water of the newly thawed nearby lakes may make for cold work outside, but this does keep our vines cool and dormant until the danger of late spring frost has largely passed. This “lake effect” is one of the reasons we can successfully grow European grapevine varieties here on the 45^th parallel!

This 2009 vintage will be the first for our fairly sizeable Riesling block which we planted in 2007, and which has responded very favorably to the rock and clay hillsides of our East vineyard. Riesling fans can look forward to some interesting wines from this block to be released next spring.

We are also continuing to expand our Pinot Grigio plantings that contribute to our very popular Pinot Grigio wines.

Of course, we did not spend the winter sitting by the fireplace reading (nor snorkeling in Costa Rica, unfortunately); we finished the bottling of our 2007 red wines, including Cabernet Franc and Requisite. We think these will cause quite a stir when they are introduced. (The Requisite will be released the weekend of the Homestead wine tour!)

Back to the vineyards for now…here’s looking forward to an extraordinary vineyard year at Circa Estate Winery.

~ David and Margaret

We’re looking forward to the wine tour weekend - it should be perfect timing to see the cherry blossoms in full bloom as well!

Skimming, photo by farlane.

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Photo: Spring will come by Andy McFarlane