Coincidentally, Arcturos is one of Black Star’s most popular wines — and one of my personal favorites. Before I left that night, I had made plans to attend this six-course meal, held July 18.

As I entered the restaurant, I was greeted by Adriano Moscatelli, owner of Tre Cugini, and Don Coe, managing partner of Black Star Farms. They would be my gracious hosts for the evening and I felt honored to be sitting at their table to get their personal perspectives on the wine and food pairings.

The evening started as every memorable wine dinner should – with a glass of bubbly! Specifically – Black Star’s BeDazzled brut. Delightful on its own, this Cremant-style wine really popped when paired with crawfish tails that were swimming in a sea of butter. Much like mini lobster, the delicate tails were a real treat — served with wild mushrooms. Bedazzled — a dry sparkling wine made from Pinot Noir, Chardonnay, Pinto Gris and Pinot Blanc — is the ideal starter wine with a light citrus fruit flavor.

The seafood theme continued as the second course — smoked Michigan whitefish terrine — was placed in front of me, along with a glass of crisp Pinot Gris. Served on a bed of artisanal lettuce, it was dressed with a flavorful Pinot Gris vinaigrette. This is what summer in Michigan tastes like! No wonder this fabulous wine was awarded a Gold medal and the 2011 Great Lakes Wine Competition.

Typically not a fan of heavy, oaky Chardonnay, I was pleased to see an un-oaked vino served next with a pretzel crusted walleye — one of my favorite Michigan fish. The Sur Lie Chardonnay was smooth and fresh, making me second-guess my previous critiques of Chardonnay. The filet was mouth-watering, leaving me wanting more — even though three courses remained.

But first…a palate cleansing mango sorbetto.

Although my primary wine of choice is Riesling, I find myself ordering Michigan Pinot Noir more and more, especially with meals. The nose of this Pinot was like sun-kissed soil — rich, warm and comforting. A fork-tender slice of Michigan turkey, topped with blueberry chutney, brought out the initial fruit tones and peppery finish of the wine.

As if that wasn’t enough, the fifth course delivered an ultimate Michigan treat: a pasty. The flaky pastry held a wonderful treat inside — beef and potatoes, topped with a light horseradish sauce. A bold Cabernet Franc complemented the pasty which was — in and of itself — a complete entrée.

Although I was stuffed beyond belief, I couldn’t help myself from picking at the crust until the waitress finally took my plate away. This full-bodied Cab Franc is well decorated, having scored Gold medals at the 2010 Michigan Wine & Spirits Competition and the 2010 Harding’s Cup Challenge.

Finally, there was bittersweet light at the end of the tunnel. But, how in the world was I going to find room for not one, but two desserts with the Duo of Cherry Delights?

Well, where there’s a will, there’s a way — especially for a trained professional such as myself! The double-whammy dessert — a cherry cheesecake and a cherry bread pudding were not only served with but were made with Black Star’s sweet cherry dessert wine. Oh, how sweet it is!

I attend my fair share of Michigan wine dinners, and this one did not disappoint. Kudos to Chefs Bob Huynh and Joe Frizzel for delivering a complete menu of culinary treats from around the state, each one more interesting that the one before. The pairings were spot-on, further showcasing the chef’s ability to draw on the flavors of the wine while celebrating Michigan’s rich agricultural diversity (we rank No. 2 in the nation, second only to California – if you weren’t aware).

But don’t just take my word for it. John Leese of Harvey Automotive Group said he also attends a lot of dinners at Tre Cugini and “this is one of the best.” In fact, John had a hard time picking his favorite pairing of the evening, saying “everything was perfect.”

Now, when it comes to producing world-class, award-winning wines, winemaker Lee Lutes has mastered his craft. Several of his wines — including the A Capella Ice Wine, Sirius Maple Dessert Wine and Cabernet Franc — have even been served at the White House.

With locations on both Leelanau and Old Mission Peninsulas — as well as a tasting room inside The Village at Grand Traverse Commons — Black Star Farms has been a true agricultural destination for more than a dozen years. In addition to its winery and distillery, Black Star operates a quaint luxury inn, Hearth & Vine restaurant, equestrian center and is home to Leelanau Cheese — makers of world-class artisanal Raclette cheese, all in Suttons Bay.

Tre Cugini hosts monthly wine dinners on the third Monday of each month. Aug. 22 will focus on one of the many magnificent wine regions of France.

With Chef Eric Chatlin in the kitchen, The Grille does more than turn out some amazing food. There is frequent entertainment and it’s a lively place on the weekends. Its annual Pig Roast is one of the several special events throughout the year.

I joined a table of about 12 friends to partake in the traditional Pig Roast fare. There were other special offerings as well — such as a grilled salmon and ribs — and of course anything could be ordered off of the menu.

I was a little disappointed that it wasn’t a more “down home” affair, with a spit and all, but I got over it in a hurry. Maybe it was the Palmertini I ordered — named after Arnold Palmer’s famous Lemonade and Ice Tea mixture — but this one had vodka as well. It was quite tasty. My friend ordered the classic Cosmopolitan and said it was “delish.” Both were $8.95.

Although there were a lot of tempting sounding choices, the roast pork was what I came for, so I stuck with that. The mountain of pork, big ear of corn, some amazing sweet cornbread, cole slaw and baked beans cost $19.95. It could easily have been three meals — I took home a healthy portion.

Seldom have I looked forward to leftovers like I did the next day. It was just as good the second day.

The regular menu at Watermark has a lot of delicious-sounding dishes. Starters like Edamame ($4.95) and Chef Eric’s Whitefish Dip ($7.95) might kick things off. Several wood fired pizza options are available at around $10. The Pomegranate Glazed Salmon ($17.95) is one of the stars of the seafood menu. There are chicken, pork and beef selections ranging from $15.95 to $18.95. The Adult Macaroni and Cheese ($13.95) sounds like a “to die for” item, featuring baked cavatappi with four cheeses, peas and smoked bacon with a gratin crust topping. If it’s a sandwich or salad you want, there are plenty of those too. A Sunday brunch is also available.

On this particular evening there could hardly have been a prettier place to dine. Perfect weather that allowed us to enjoy the patio overlooking the golf course and the lush plantings and all around opulent setting. The service was attentive and not the least bit harried or rushed, a tall order when 1 person is handlng a table of 12 people all ordering at their own pace.

I’ll look forward to my next visit to the Grille at Watermark and trying some of the other great sounding dishes.

But once I sat down and tried it, the meat actually held delicious flavor, full of spice. Tuesday’s third Charcutweeterie, which is held at the Reserve each month, featured five aged hams and five Creminelli aged meats. Eight other individuals were in attendance (a ninth was a last-minute no-show), and we were able to immediately pick up in conversation like we were friends of old.

We started off with the aged hams. There was certainly a favorite at the table — the Prosciutto Di Parma, aged 12 months from Italy, featured a parmesan cheese taste, and was much more mild than the other hams. It turns out the pig was actually fed parmesan cheese, which is what gave the meat its cheese-like flavor. The Speck, Alto Adige was also very good. It was a bit more smoky, but was very well-balanced.

Other than these two, the other hams seemed to be a bit more salty — especially Benton’s Country Ham. It was bold, smoky, but very, very salty. The other two meats were Speck Americano and Berkshire Proscuitto, both from Iowa.

For the aged meats, one in particular blew me away — the Calabrese. This meat featured chili and garlic flavors, and you could definitely notice it right away. The spice was mild to begin with, but once you swallow your first bite the heat definitely kicks in. The Wild Boar was also quite tasty, which was darker and thicker, mainly because it was a wild animal. This was much more smoky of a flavor than the Calabrese, but still brought a hint of spice.

The other three meats were Finnochiona, Varzi and Felino.

Overall I’d have to say I was a big fan of the hams. They were light and contained some great flavor without a awkward aftertaste. The Reserve has me hooked now — I’ll definitely be back to try some more aged meats.

For more information on how you can get involved with future Charcutweeterie events, visit http://charcutweeterie.wordpress.com/

For those who have attended the Gluten Free Food Fair in the past you know how valuable it is to the gluten-free community. I have been going since it started, as I am gluten intolerant. Following a gluten-free diet is not only very expensive, but finding the stores and restaurants who cater to this diet is challenging.

With 500 people in its inaugural year, last year’s fair brought in 1,200 spectators. This year, the goal is 2,000. People come from all over Michigan attend the fair, as well as Northern Indiana, Canada, Oregon, Colorado and Washington.

“This is a chance for people to try products they have seen on store shelves and haven’t purchased because they are concerned that they will be wasting their money,” said Nancy Spears, event coordinator.

This year, 20 of the 55 vendors are from Michigan. Restaurants, bakers and retail stores will be represented with samples for guests to try. This is one important ingredient they have added to make the fair even more successful — too many times this gluten-free writer has taken home a $10 box of cookies only to find out they were not to her liking. As always, food will also be available to purchase on site.

In addition to samples of products, conferences such as Gluten-Free 101 for beginners. Discussions on Celiac Disease and a class covering  just what you can eat when maintaining a gluten-free diet will also be available, as well as several other options.

Anchor Ministries is very passionate about the gluten-free lifestyle, as more than half of their congregation is now eating gluten-free. Their gift to the community is a free event to the public.

“This is an opportunity for people to learn about available products and knowledgeable restaurants that they otherwise might never know about, a chance to talk face-to-face with the vendors and ask questions or just say thanks for providing such a great product,” said Spears.”It is an opportunity for people that struggle with the gluten-free diet, to get connected with support. This is a chance for Anchor Baptist Church to share the Love of Christ in a meaningful, non-threatening way”

The Gluten Free Fair take place Saturday 10 a.m. to 5 p.m. at the DeltaPlex. Admission is free. For more information, visit http://www.glutenfreegr.com/foodfair

The best part? While the price was bumped up slightly, some mom and pop restaurants can now get in on the festivities, Nov. 3-13. The cost of a three-course meal is a mere $25, which is a steal when you’re talking about places like Bar Divani and One Trick Pony — or anywhere that charges 10 bucks or more for a typical meal. This year, places like a greasy spoon can offer a two for $25 rate, as announced Thursday.

With 57 participating restaurants in 2010, I wouldn’t be surprised to see that nearly double, given the new option and the success of the inaugural year. If it reaches triple figures, Restaurant Week could end up being a twice-yearly event. And us foodies like the sound of that.

You see, Grand Rapids has so many amazing restaurants, and it’s something we shouldn’t take for granted. Not only that, but we’ve got some places that could put us on the map (if they haven’t already). So, with a “Pure Michigan” mentality, let’s tout some great food right here in Grand Rapids — the goal of Restaurant Week — and give people another reason to make our city a destination.

The event is, after all, designed to bring higher awareness of quality restaurants in Grand Rapids. Is there better bait than food to get people to visit a great city? Well, I guess you could say there is, but this kind of bait will be sure to lure in a few who will see just how amazing Grand Rapids is.

It’s a winning situation for the diner. It’s a wining situation for the eateries. It’s a winning situation for Grand Rapids. Here’s what the restaurants had to say about last year’s Restaurant Week:

“We’ve worked on ways to bring in new customers with several different promotions in the past. Restaurant Week was the event that really brought in new business for us.” - Kevin Vos, General Manager, Blue Water Grill

“Restaurant Week Grand Rapids brought about a 25 percent rise in our business during the 2010 event.” – Garry Boyd, General Magager, Stella’s Lounge and The Viceroy

“As a sponsor of Restaurant Week Grand Rapids in its first year, we think that it hit a home run based on our customer reports.” - Eric Gruener, Regional Director of Sales, Sysco Grand Rapids

“It was a huge hit city wide.” - Kelly Stecco, General Manager, The Acorn Grille

“Everyone I spoke with thought it was a great event. We had a lot of people come in for Restaurant Week who ended up ordering off of our regular menu and that was great! - Benjamin Fris, General Manager Graydon’s Crossing

“Our restaurant, The Landing, was busy all week. We experienced many new diners and made new friends.” – Todd Roesler, General Manager, Radisson Grand Rapids Riverfront Hotel

“Restaurant Week brought in some new faces. I know (many of my existing customers) tried new things.” - Don Kurylowicz, Owner / Manager, Honey Creek Inn

As details for Restaurant Week Grand Rapids 2011 unfold, we will continue to report the latest. In the meantime, let’s eat and celebrate the culinary treasures in our own backyard.

For the past four years Grand Rapids has had restaurants participating in the annual one-night dining event, Dining Out for Life. Dining Out for Life had more than 55 cities throughout North America participating in the 2011 event that provides financial benefit and awareness to a local HIV/AIDS agency.

The Grand Rapids RED Project has been hosting the event in Grand Rapids since it came to this city four years ago, and on Thursday they brought it back.

Ten Grand Rapids restaurants participated, committing to donate between 25 and 30 percent of their one-day’s proceeds to helping fight AIDS in the city. All of the money raised in Grand Rapids stays in Grand Rapids – going to Grand Rapids RED Project for programs focused on promoting health, preventing HIV and reducing harm. The RED Project has been working in the Grand Rapids community for more than 12 years – it’s made up of community members who are passionate advocates and activists in the fight against HIV/AIDS, hepatitis and the harmful or risky choices that help spread these life-altering medical conditions.

Participating restaurants this year were Kopper Top, Sazerac Lounge, Stella’s Lounge, The Viceroy, six.one.six, Cygnus 27, McFadden’s, HopCat, Brick Road Pizza and Bar Divani. Patrons were encouraged to dine out at these restaurants that night and continue to support them throughout the year because of their one-night commitment to this great cause – the GRSD team will continue to support these establishments for their efforts towards ending a devastating problem that too often gets overlooked here in Grand Rapids.

Grand Rapids Social Diary was proud to sponsor and cover the fourth annual Dining Out for Life in Grand Rapids, along with Global Infusion, Michigan Awesome and Cheeky Strut Salon.

Look for this event’s return in April 2012.

During an announcement Thursday for the encore event, the Experience Grand Rapids president announced not only the 2011 dates, but also an additional day for the event and an avenue for more restaurants to participate.

Running Nov. 3-13 this year, Restaurant Week Grand Rapids is designed to bring higher awareness of quality restaurants in Grand Rapids by offering three-course meals for $25. During the announcement at Secchia Institute for Culinary Education at Grand Rapids Community College, Small jokingly said a week is more than seven days when he’s planning — this year’s event is 11 days.

“Ultimately, it’s about creating a better destination and continued support of local restaurants,” Small said. “In a way, it’s a friendly competition among the restaurants and it offers all the talented chefs out there a chance to shine by stretching their imaginations and culinary skills.”

To attract more restaurants, Experience Grand Rapids announced a new two for $25 offering this year for restaurants with a “lower price point.” Additionally, the announcement included a $19,128 check presented to Grand Rapids Community College’s culinary program. The donation represented the number of meals sold by the 57 participating restaurants in 2010 — restaurant owners pledged $1 for each meal sold.

“We are so happy to present this check today…to help start a new student scholarship for (the GRCC culinary program),” Small said. “The (program) produces some great talent that stays in the community, adding to our culinary image.”

Owners, local chefs and 2011 sponsors in attendance for the event were recognized. Dan Verhill, owner of One Trick Pony and Cottage Bar, is excited about the return of this year’s event. He said the main draw for downtown restaurant owners is exposure, not making money.

“The customer won — they got a great value,” Verhill said of the inaugural year. “It filled our building on weekday nights for everyone (downtown), which is usually not the case.”

Bar Divani owner Dennis Moosbrugger agreed.

“It kept our kitchen pumping,” Moosbrugger said. “It was just a bargain.”

Both owners said the event attracted diners downtown from outlying areas like Cascade and Rockford. Experience Grand Rapids, the event’s main underwriter, approximated 30,000 dinners sold during Restaurant Week 2010 — more than 19,000 of the specialty-priced meals with the additional dinners ordered from the regular menu, an estimated $1.2 million in revenue.

Among this year’s sponsors, Founders Brewing Company returns as the exclusive beer sponsor.

“This is a way for us to sponsor something that gives back to people who supported us for years,” owner Dave Engbers said. “As someone who travels all over the place as part of my business, it’s always amazing to me what phenominal restaurants we have in Grand Rapids that we take for granted.”

With six sponsors and additional underwriting of the Downtown Development Authority to date, Restaurant Week Grand Rapids 2011 will continue to seek sponsors leading up to the event. Beginning next month, area restaurants will be contacted to participate.

As the event continues to develop, Small said he could see Restaurant Week occurring twice yearly — in early summer and fall. Long term goals also include attracting future conventions and visitors from outside the community.

“Grand Rapids is just 30 minutes from the Lake Michigan shore and includes a cosmopolitan environment within a ‘not too big, not too small’ geographical area,” he said. “It’s a compelling mix for conventions and visitors.”

Bar Divani’s wine tasting proved you do not have to spend a lot of money to enjoy a good bottle of wine.

Big Bold Reds From Around the World wine tasting featured six wines for $25. This was a great value as the featured wines ranged from $20-$31 (discounted for the event).

The wine tasting was set up in a room once known as The Photography Room, located in the same building as Bar Divani off Ionia and Fulton. It was a great space for this type of an event, as it has much of a downtown urban feel.

Food menus were offered as you sat down, having the choice to dine while tasting. I liked this as an option.

Once seated, I scanned the room noticing all ages attended this event. Some came as a group and others as a pair. The tables sat eight — so if you come with a group less than eight, you could meet new people as well — which, in my opinion, makes the event that much more fun.

It was evident co-owner Rimple Nayyar enjoys teaching people about wine and introducing new flavors. He was very knowledgeable about the vineyard, climate of the region, how the wine was made and how it was going to taste. He also wanted to know what the guest thought of the wine, which became a group discussion. Not everyone enjoyed every wine, but wouldn’t you want to know if you did not like a particular wine this way instead of buying the bottle? I enjoyed five out of the six wines.

The pours were plentiful — a heavier pour than you usually would get at a wine tasting. When handed the order form I was pleased to see we could order by the bottle allowing us to mix it up a bit.

As we wrapped up the evening discussing the last bottle we tasted, the room was getting a little loud and was really engaging — which tells me everyone was really enjoying themselves.

All in all, Big Bold Reds From Around the World was an enjoyable, educational night  — all for $25. Bar Divani will continue to have these Wednesday night wine socials through June 29. A list of featured wine socials can be found on their website (http://bar-divani.com) — the events cost $15 unless otherwise noted. Truly it is a worthwhile, affordable way to spend an evening.

Electronic devices cluttered the table we were at — organizer Josh Leo commented that “it’s one dinner table you can sit at and not get in trouble for using your phone!”

Eating, drinking and tweeting. One thing stuck out though — the lardo. A unique cured pork product from Italy, lardo is made from the thick layer of fat directly below the skin of a pig. The fat is carefully removed and cured in salt and spices so that it can be stored for extended periods of time.

At one point, lardo was treated as the poor man’s food in Italy. and was widely disdained. That opinion has since changed, and lardo is now considered a delicacy by many Italians. Check out the video below to see what we thought!

Nate Marquardt vs. Rousimar Palhares Fight Video – UFC Fight Night 22

Click here to view the embedded video.

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Yves Edwards

Yves Edwards may yet deliver on the early promise of his career:

With less than a week before the event is set to take place, the UFC has added an undercard scrap between Yves Edwards and John Gunderson to its Fight Night 22 on Sept. 15, rounding out the 10 bout card. The main event will feature former middleweight contender Nate Marquardt taking on Rousimar Palhares, fresh off his 90 day suspension for cranking a submission at UFC 111 after his opponent had tapped and referee Kevin Mulhall stopped the fight. The unlucky gentleman who found himself on the business end of that heel hook was Tomasz Drawl, but fortunately for him an MRI revealed no major damage to his knee. Palhares claimed he never felt the tap and stated that he was sorry for injuring Drawl, but it was fairy obvious he held on a bit too long. The card will also serve as a lead up to the premiere of Spike TV’s season 12 of ‘The Ultimate Fighter.’

Edwards (38-16-2), once touted as the uncrowned champion of the UFC’s resurrected lightweight division, didn’t quite have the success many had projected. The MMA journeyman has had a tough time finding a stable home in MMA, coming and going with the UFC seven different times dating back almost 10 years. He makes his return to the Octagon after a four year stint fighting for organizations like Shine Fights, Strikeforce, EliteXC, and Bellator.

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Kenny Florian takes on Gray Maynard tonight at UFC 118

This weeks edition of MMA Live features Kenny Florian, Rashad Evans and usual host Jon Anik.

Those estimable gents break down the upcoming UFC Fight Night 22: Marquardt vs Phalhares card.

The cast also look back over Joe Warren’s comeback win over Joe Soto at Bellator 27.

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Don’t waste your time searching through annoying hustle sites leading you to pay-to-watch crap. We deliver the MMA fights you want to see, just because we’re sporting fellows… Helping the poor man who likes to see the best in MMA put their hides on the line, we give you a variety of ways to see tonight’s matchups at Bellator 28. Bellator visits New Orleans for the first time as Bellator 28 brings World Class Mixed Martial Arts to the Mahalia Jackson Theater. Headlining the fight card will be a Lightweight Tournament qualifier between former All-American wrestler and Bellator Season 2 semifinalist Carey Vanier and battle-tested UFC veteran Rich Clementi. Also on the card will be a middleweight fight between powerful Season 2 semifinalist Eric Schambari and relentless Bellator and UFC veteran Matt Horwich, while fellow Season 2 semifinalist Georgi “Insane” Karakhanyan collides with dangerous WEC veteran Anthony Leone in featherweight action. Set to enter the Bellator cage for the first time will be top prospect and former NCAA Division I Wrestling Champion Eric Larkin, when he is tested by up-and-coming Louisiana native Marcus Andrusia. The evening’s undercard will feature five bouts stacked with some of the best local fighting talent in the state of Louisiana. This one doesn’t work? Check out our alternative pages and links. Simple as that. Fights start at 8PM EST…

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“This event has some great fights scheduled and it should make for a great night of fights for New Orleans fans,” said Bellator Chairman and CEO Bjorn Rebney.

Bellator 28 – New Orleans
LW: Rich Clementi (37-16-1) vs. Carey Vanier (9-3)

MW: Eric Schambari (12-2) vs. Matt Horwich (25-15-1)

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Tony Roberts (11-5) vs. Kelvin Doss (7-4)
Jonathan Mackles (5-1) vs. Brock Kerry (6-5)
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Last month a rumor circulated that Griffin would face rising contender Jon Jones. Griffin said he was never offered Jones and he’s only been in contact with the promotion during an early point of his physical rehab.

“UFC gave me a call a while back and I was training with eight pounds and the [thought of] taking a fight when I’m not really training MMA at all was terrifying,” he said. “But now that I’m training I’ll have somewhere to fit those nerves.”

Always the company man, Griffin said he wouldn’t volunteer to fight Jones, but “if it happens, I guess it happens.” It wouldn’t be the brightest idea, though, Griffin pointed out.

“That’s a great fight to take a year layoff with injury fighting a guy coming off like a hot three-fight win streak,” Griffin remarked sarcastically.

Griffin also told Helwani that he’d like to return to action in 2010.

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WEC 51: Aldo vs. Gamburyan

September 30, 2010

1stBank Center

Broomfield, Colorado.

Main card:

Jose Aldo (17-1) -600 vs. Manny Gamburyan (11-4) +410

Jamie Varner (16-3-1) -195 vs. Donald Cerrone (11-3) +160

Miguel Torres (37-3) vs. Charlie Valencia (12-5)

Chan Sung Jung (10-2) vs. George Roop (10-6-1)

Mark Hominick (18-8) vs. Leonard Garcia (14-5-1)

Preliminary card:
Mike Brown (23-6) vs. Cole Province (6-1)

Chris Horodecki (15-2) vs. Ed Ratcliffe (7-2)

Diego Nunes (14-1) vs. Tyler Toner (10-1)

Antonio Banuelos (17-6) vs. Chad George (11-5)

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