Michigan’s best chefs are making house calls — at least their recipes are — via the pages of a new cookbook that features food from 35 of the state’s premier restaurants. Savor Michigan Cookbook, ($24.95) is the latest in a series of regional cookbooks from Wildness Adventures Press.
The book features more than 140 recipes, along with a brief history of each establishment. Co-author Matt Sutherland (with Chuck and Blanche Johnson), who also is co-founder of the Traverse City’s Epicurean Classic, based the recipe selections, in part, on advice from top chefs and wine distributors. Because each preparation includes a wine suggestion, recipes were drawn from restaurants with extensive wine selections. “You can tell a lot about a restaurant from its wine list,” Sutherland says. “It’s one of the things I look for as the mark of a good restaurant.”
Because restaurants are included from throughout the state, Savor Michigan also whets readers’ appetites for travel. Along with such metro Detroit mainstays as the Rugby Grille, Tribute, and The Lark, the pages include Capers Restaurant in Marquette and the Grand Hotel on Mackinac Island. Recipes were chosen by chefs, who decided which dishes would best represent their restaurant and region.