The Homestead Resort Blog

Chef Piombo was on air this morning with Mary and Heather, from Mary in the Morning on 106.7 YOU-FM.  They were “wowed” by the five delicious courses Chef John prepared right in their studio this morning.  Passersby couldn’t help but to pop their head in and find out what wonderful food was being prepared for them.   

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.

Chef Piombo, winner of the “North” in the 2009 Chef’s Challenge last week, shares his recipe for Turkey Breast Roulade.

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.

copyright markscarlson.com

Join us for the exciting Spring Dunes Eco-Photo Tour Weekend May 8^th through the 10^th.  Every skill level photo enthusiast using any type camera is welcome and Bob stands ready to assist you in understanding your photo equipment. The beauty of Leelanau County and Sleeping Bear Dunes National Lakeshore is in its seasonal glory and offers the perfect subject matter for every budding photographer.

Spring brings forests full of wildflowers, incredible lakeshore scenes, and dramatic sand dune sunsets.    We’ll capture these vistas as well as blooming cherry orchards and pastoral landscapes while we explore Michigan’s little finger peninsula.

We look forward to leading you to great photo opportunities during relaxing walks perfect for any nature lover with or without a camera.

Visit www.greatlakesphototours.com for more information.