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A Quick Note About Food Notes
Dear reader,
As you may have noticed, we've been experimenting a little bit with Food Notes over the last few months to find the best way to keep the Edible Michiana community informed and engaged between releases of our quarterly issues. Further tweaks here and there will likely continue over the coming months, but we wanted to share that going forward, Food Notes will strive to feature a more balanced offering of upcoming events, articles, promotions, and updates from the local food scene.
We hope you enjoy, and would love to know what you think! Please feel free to send suggestions and other comments to Billy Burdett at billy@ediblemichana.com.
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Fall Issue is HERE – Time to Celebrate!
 With the Fall COOKS Issue at locations throughout Michiana, and the digital edition up on our website (plus web-exclusive recipes and other content – keep an eye out for more over the coming weeks), we are ready to celebrate!
Join the staff of Edible Michiana at LaSalle Grill on Thursday, September 10 and unwind from your day as you visit with this issue's contributors and enter to win a gift certificate to LaSalle Grill. Your $10 ticket includes an appetizer and glass of wine. A cash bar is also available. Make reservations to stay and enjoy a seasonal, locally sourced meal at LaSalle Grill.
Edible Michiana Fall Release Party
Thursday, September 10
5-6:30 PM EST
LaSalle Grill, 115 W Colfax Ave, South Bend, IN
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Versatile Verjus
by Paula Bartholome
When delivering the fall issue of Edible Michiana to Southwest Michigan’s newest winery, Dablon, I discovered that they are offering verjus. This one-time staple of French provincial cooking is made from green grapes culled from their vines and crushed. These grapes are from the same vines that provide grapes used to make Dablon’s traditional, French-style wines. The culling allows the vine to put all its energy and nutrients into remaining grapes. Rather than throw the green grapes out or compost them, Dablon Winery used them to make a hard-to-find culinary item: verjus.
Verjus (also known as verjuice) is a versatile ingredient. According to the 2005 cookbook, Cooking with Verjuice by Maggie Beer, the juice “…lends a gentle acidity to food and is lemony but not harsh on the palate, fresh but not too tart. Its balance of acidity and sweetness make it a marvelous ingredient, particularly in sauces and dressings. (It) is extraordinarily versatile: you can also use it to reconstitute dried fruit or blanch vine leaves for stuffing, or reduce it to make sweet syrups to serve with desserts.â€
Maybe local verjus will find its way to Michiana pantries to be a new favorite. It is available in 750ml bottles for home cooks and in restaurant size containers for professional chefs. It is available at the winery. For more information on Dablon Winery’s Verjus 2015, contact Amy Hemphill.
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Living well includes a basic necessity: food. But for many seniors, grocery shopping and preparing a meal is no longer possible. Enter Meals on Wheels!
For more than 27 years, Meals on Wheels of SW Michigan has been a lifeline for vulnerable, home-bound seniors. Currently their volunteers serve more than 190,000 meals per year. These meals are paid for only in part public funding. Meals on Wheels of SW Michigan must raise the rest - 45% of the cost of each meal - from voluntary donations from recipients and other sources. But because the organization had an 11% increase in meals this year, without an 11% increase in funding, they had to start a wait list for meals in June or risk running flat out of money. The Art of Living Well fundraiser will help ensure that southwest Michigan seniors don’t have to wait.
When: September 26, from 5:30-8:30 EST
What: An evening of delicious appetizers, desserts and beverages created by an array of local chefs and artisanal producers.
Where: In the area’s newest art-full destination - Nido Bianco, 16860 Three Oaks Road, Three Oaks, MI where you can wander and enjoy the view.
 Edible Michiana is pleased to be the media sponsor of this event. Funds raised will be used to ensure continuation of the organization’s important work. Additional sponsors include:
Bantam Brook Farm
Garden to Table
Nido Bianco
Reservations are requested and tickets are $35/person. You can reserve and pay by calling (269.925.0137) or emailing the organization's executive director, Linda Strohl. You can also find more information here and reserve and pay online here.
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Looking for more tasty events in Michiana, or have one to share?
Look no further than Edible Michiana's THINGS TO DO page on our new website! In addition to a jam-packed calendar, you'll find links to detailed articles and announcements about a wide range of local food and drink-related activities across Michiana.
Know of an event in Michiana that ought to be on the calendar? Please post it – it's quick and easy! All you have to do is click the “Post Your Event†button above the upper right corner of our online calendar and fill out a brief form. After a quick review for completeness and appropriateness, events are typically visible the next day.
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