Surprise — I’m back! I know a week may not seem long, but after travel, family time, holidays, and a little much-needed rest, my blog needed a moment. I hope you’re still here. I’ve been away on a whirlwind trip to northern Michigan, and I’m excited to share a recap of the food, places, and experiences that made this visit so memorable. I’ll be back with a decadent recipe on Monday, so get ready for something you’ll definitely want to make soon.
I was fortunate to visit northern Michigan on a trip organized by Pure Michigan. What a wonderful region — charming towns along Lake Michigan, beautiful scenery, and a lively culinary scene that focuses heavily on local ingredients. The weather was perfect, and we enjoyed great food everywhere we went. While I took plenty of photos of the meals, the area itself is worth exploring for its beaches, wineries, and outdoor attractions.
Our first night included an unforgettable dinner at The Cook’s House. I don’t have photos from that meal because I left my camera battery in the hotel (rookie move), but the locally sourced menu made a real impression. The whole trip highlighted restaurants and markets that prioritize local produce, seafood, and dairy — a trend that really defined the region for me.
Dessert that evening was at The Grand Traverse Pie Company, and it might have been the best pie I’ve ever eaten. They had a dozen warm pies waiting for us to sample, and the enthusiasm around those pies was contagious. It was a highlight that everyone on the trip mentioned again and again. The pies are so good that they’re worth ordering and having shipped — definitely a must-try for visitors and a great example of northern Michigan’s culinary charm.
Our second day began with a sail on a tall ship across the bay. The breeze, the water, and the views set the perfect tone for the rest of the day.
One of the highlights of the trip was meeting Mario Batali. He demonstrated a few recipes and spent time with the press. He prepared a stuffed beef tenderloin and a prosciutto-wrapped walleye, and his steak was, without exaggeration, one of the best I’ve ever tasted. I’ll be sharing my interview and story from that experience soon on The Daily Meal.
Throughout the region, I noticed a dedication to sourcing local ingredients. Cherries were everywhere, often displayed in wood baskets, and we ate them constantly — a true northern Michigan staple.
At a winery I found a charming set of cheese knives, cute but a bit out of my price range. The wineries in the area are worth visiting for both tastings and ambiance, and many offer locally made cheeses and small plates to accompany their wines.
At Black Star Farms I spotted a pig with adorable curly hair and a mischievous grin. The farm also has a café that serves wood-fired pizza, and it was an excellent casual meal after a day of tastings.
Breakfasts at the Grand Traverse Resort were delightful, with fresh pastries and parfaits that set us up for full days of exploring.
The Homestead Resort offered lovely lake views from the rooms, and the shoreline provided relaxing moments between meals and activities.
Whitefish was a recurring and delicious entrée on many menus. Light, flaky, and simply prepared, it showcased the quality of local seafood.
One evening we dined on a deck overlooking the water in Leland, watching the sunset while boats bobbed nearby. The setting and the food combined for a perfect late-afternoon meal.
One standout dessert was a coconut cream pie topped with pineapple compote — rich, tropical, and beautifully balanced with a plate of whitefish that followed. If you love pie, northern Michigan delivers in spades.
I tried oysters for the first time on this trip. While they weren’t my favorite, they were fresh and well-presented.
We also visited Sleeping Bear Dunes, which truly lives up to the photographs. The dunes and coastline are stunning, and although I wished there had been more time for beach lounging, food discoveries kept us delightfully busy.
I’ll be posting a few more stories and recipes from this trip on The Daily Meal soon, so I’ll share links when those pieces go live. Until then, if you want a little taste of the region from home, watch the Pure Michigan commercials for inspiration — and consider having a pie shipped to you. It’s a delicious way to bring a bit of northern Michigan to your table.