BEHIND THE DISH

NMC’S GREAT LAKES CULINARY INSTITUTE

Get Stuffed!

A Thanksgiving feast isn’t complete without the stuffing. We scored the secret recipe from NMC’s Great Lakes Culinary Institute. Shared by the Culinary Arts Instructor himself, Joel Papcun.

Maple Pecan Stuffing

Yield: 2.75 lbs. Pan size: 9” X 13” Portion size: 4 Oz. Temperature: 350°

Ingredients:

4 Oz. Onion, minced 4 Oz. Celery, minced 4 Oz. Bacon fat or butter 1 .5 Lbs. Bread, cubed, day-old (I prefer focaccia) 8 Fl oz. Turkey Stock, hot - Chicken stock may be substituted 1 Ea. Egg 1 Tbsp. Salt, kosher .5 Tsp. White pepper, ground 1 Tsp. Rosemary, fresh chopped 2 Tbsp. Parsley, fresh chopped 1 Tsp. Sage, fresh chopped 8 Oz. Pecans shelled, roasted, chopped 2 Oz. Butter, melted - For drizzle with maple syrup 2 Fl oz. Maple syrup - Mixed with melted butter, (above)

Method:

• Sauté the onions and celery in the bacon fat until tender. • Combine the bread, stock, and egg and add to the onion/ celery mixture. • Add the parsley, sage, rosemary, pecans, salt, and pepper.

Mix well. • Place the stuffing in a buttered 9”X13”, cover with parchment paper and foil. • Bake at 350°F/177°C for 45 minutes. • Remove the foil and parchment evenly drizzle the maple/ butter mixture over the stuffing. • Enjoy.

JOEL PAPCUN,

GREAT LAKES CULINARY INSTITUTE CULINARY ARTS INSTRUCTOR

"As a culinary instructor, I believe it is my responsibility to not only pass on the traditions and knowledge of the kitchen, but to help the student see the big picture as it pertains to food sustainability and the greater good of our food system."

Our Legendary Steaks, Seafood and Prime Rib Have Made Us a Northern Michigan Landmark

Ph. 231-946-3991 www.booneslli.com 7208 secor road Traverse ciTy, michigan with Darric from Folgarelli’s

Amarone’s Little Brother

Goodbye summer…Hello fall. Once again with the season change, I am always looking for some new fun wines. As luck would have it, I stumbled on a very tasty Valpoicella Ripasso

Classico Supreriore from Le Calendre

Winery, Vendemmia Italy. A classic blend of Corvina, Rondinella and Milinara grapes, this wine shows elegance and balance with a long finish. A full-bodied wine with colors of ruby red, hints of dark fruit and spicy notes on the nose and with soft powdery tannins and good acidity on the palate. Ripasso refers to a method of wine making that began in the late 20th century where the juice of the grapes passes through the skins and seeds of the recioto and Amarone which have been aged on wood mats, for an extended maceration. The result is the “little brother” to the Amarone, which is livelier and pairs great with dishes such as pasta with red sauce, pork, and beef. I’m sure you will enjoy this little gem.

Cheers,

While Northern Michigan doesn’t have a wine made in the Ripasso method (at least as far as I have found), there are some hidden gems that sometimes get overlooked. One of my favorites is the Gamy Reserve

from Chateau Grand Traverse.

A lighter bodied red with dark cherry flavors and a bit of spiciness is delicious. Pairs up perfect with charcuterie, cheeses, and a nice crusty bread.

Darric

Folgarelli’s Market & Wine Shop