“Why wouldn’t we?”
That’s the question Patrick Brys posed when discussing the inaugural Traverse City Food & Wine event, held last year in late August. With a host of wineries, a large batch of wonderful restaurants and award-winning chefs, idyllic freshwater surroundings, and an abundance of agricultural offerings, why not, indeed? It was time, Brys says, to create a top-notch event that honors Traverse City’s best culinary delights.
After experiencing the first of what will surely be at least several annual events, Brys has been reviewing how things went and making plans for an even better festival — if that’s even possible. This year’s festivities are slated for Aug. 19-23.
Blue magazine’s editor, Megan Swoyer, sat down with Brys, president and CEO of Brys Estate Vineyard & Winery in Traverse City (the fifth winery to be established on Old Mission Peninsula), and Whitney Waara, chief operating officer of Traverse City Tourism, to learn more about the ingredients going into this special extravaganza. Both Brys and Waara are on the festival committee. Brys also is a board member of both Traverse City Tourism and the state’s Pure Michigan Travel Commission.
Megan Swoyer: How did the first event go last year?
Whitney Waara: We had 4,000 tickets available and sold most of them.
MS: That’s amazing. To what do you attribute the success?
WW: We have different events for different budgets, so much of it is very affordable. There’s a little something for everyone. Also, it’s extremely local, as we were very focused on trying to gather as many locally-grown ingredients as possible. It’s uniquely Michigan and it allows attendees to get up close and personal with the makers who’ve built this business in our state.
MS: What were some of the most popular events last year?
WW: A real cool one that quickly comes to mind was the collaboration with the Boathouse Restaurant. It was held at the Brys Estate Vineyard & Winery and the Boathouse did the food, bringing in American barbecue-type fare. It was held during sunset, and I fondly remember the peach cobbler being out of this world. As I was mostly running around, I didn’t get to attend a lot of the events, but I know that the brunch on the tall ships was great, as were the goat yoga classes and farm tours, especially the tea farm tour.
MS: This year, should folks try to get their tickets well in advance for the more popular events?
WW: A lot of events sold out quickly, especially the high-end meals with exclusive experiences where you’re dining with about 20 folks and it’s intimate enough that you can really get to understand the foods and wines. The Coffee Shop Tour and roasting demo was another popular one. I’d say yes, it would be a good idea to get your tickets as soon as possible.
MS: How did the idea for this festival come about?
Patrick Brys: This area has such an agricultural abundance, the decision to do it was a no-brainer. The event is a natural fit with the community, as Michigan and the Great Lakes region rank second in agricultural diversity. We can grow (a greater variety of) items than any other state except California. We knew it would eventually happen.
WW: If we’re going to attract people to visit the area, we have to think about what our assets are and how they differentiate us from other destinations. We talked to various businesses and so many were anxious to participate. More businesses and people bought into this than we anticipated. We’re excited that 4Front Credit Union was our main sponsor last year and will be again this year.
MS: How did the organizers decide on the timing of the event?
WW: August is peak harvesting season for a lot of fruits and vegetables, including grapes. And we needed several days because we’re bringing in guest chefs, throwing dozens of events throughout the area, and putting on a huge core event called the Grand Tasting. There will be food and wine at almost every activity. There will be non-alcoholic beverages, as well, at locales such as the Open Space.
MS: Tell me more about that Grand Tasting.
WW: It’s a marquee event held right on the water at Open Space Park in downtown Traverse City. It features more than 100 local wines, craft beverages, and gourmet bites from local chefs, plus live cooking demonstrations by celebrity chefs. It can accommodate up to 2,000 people.
MS: What does your chef line-up look like?
WW: We’re in conversation (in April) with celebrity chefs. You’ll see some returning chefs and some new ones. We already have Cameron Rolka back. He’s chef/owner at Mink in Detroit and owner of Umbo in Traverse City. Also, Sarah Welch is coming. She’s a Top Chef and a James Beard nominee, plus a co-founder and partner at Marrow and Mink in Detroit, and owner of Umbo in Traverse City.
MS: What’s a Michigan wine grape stat that readers might not know?
PB: Pinot noir is the most planted red grape varietal in the state.
Plan It!
Traverse City Food & Wine
traversecityfoodandwine.com
Most of the events are ticketed, so purchase yours now, online.
