Traverse City has been getting lots of national attention for it's food scene. It was even named Food City of the Year by Midwest Living. But the chefs and wine makers who've shaped this place say the story goes much deeper.

At the second annual Traverse City Food & Wine Festival, The Dish spent time with the people behind the plates. What emerged was deeply rooted to the land, the water, the farms, and the community that lies them together.

Veteran chefs like Eric Patterson of The Cooks' House talked about the decades long relationship with farmers, and one in particular he warmly refers to as "Heirloom Craig."

"We've been with the same grower for 15 years. He provides all of our heirloom tomatoes ... and he brings, between 250 and 500 pounds of tomatoes a week for about eight weeks straight, right around now," he said.

Newer voices, including chefs Cameron Rolka of Umbo and Sarah Bobier of Artisan, described a culinary community that welcomed them in and handed them the keys to the region’s bounty.

Another voice, chef Adam McMarlin of Wren in Sutton's Bay, put it this way: "A lot of the restaurants that have been here before me, like Cooks' House and Trattoria Stella and Tapawingo, really kind of paved the way for what people are seeing when they come to town now, you know?"

You taste that closeness through the food. Whether it's cherries picked at peak ripeness, heirloom tomatoes delivered minutes from the vine, or wines shaped by the cold water surrounding Old Mission and Leelanau Peninsulas. You can feel it in the way chefs show up for each other in mentoring, collaborating, and celebrating what grows here.

As chef Tony Vu of The Good Bowl put it, Traverse City’s food culture is “by far” defined by its ingredients, and by the people who care for them.

It’s a place where the table keeps getting bigger, and it seems there’s room for whoever shows up next.

We heard from:

Brad Morgan: Wine Club Manager, Mari Vineyards

Myles Anton: Executive Chef & Owner of Trattoria Stella

Amanda Danielson: Founder of Trattoria Stella

Eric Patterson: Co-Chef Owner of The Cooks’ House

Bryan Ulbrich: Left Foot Charlie

Sarah Bobier: Executive Chef at Artisan in ther Delmar Hotel

Cameron Rolka: Chef & Owner of Mink in Detroit, Owner of Umbo in Traverse City

Tony Vu: Chef & Founder of The Good Bowl

Whitney Waara: Event Director, Traverse City Food and Wine

Traverse City has been getting lots of national attention for it's food scene. It was even named Food City of the Year by Midwest Living. But the chefs and wine makers who've shaped this place say the story goes much deeper.
At the second annual Traverse City Food &amp; Wine Festival,&nbsp;The Dish spent time with the people behind the plates. What emerged was deeply rooted to the land, the water, the farms, and the community that lies them together.
Veteran chefs like Eric Patterson of The Cooks' House talked about the decades long relationship with farmers, and one in particular he warmly refers to as "Heirloom Craig."
"We've been with the same grower for 15 years. He provides all of our heirloom tomatoes ... and he brings, between 250 and 500 pounds of tomatoes a week for about eight weeks straight, right around now," he said.
Newer voices, including chefs Cameron Rolka of Umbo and Sarah Bobier of Artisan, described a culinary community that welcomed them in and handed them the keys to the region&rsquo;s bounty.
Another voice, chef Adam McMarlin of Wren in Sutton's Bay, put it this way: "A lot of the restaurants that have been here before me, like Cooks' House and Trattoria Stella and Tapawingo, really kind of paved the way for what people are seeing when they come to town now, you know?"
You taste that closeness through the food. Whether it's cherries picked at peak ripeness, heirloom tomatoes delivered minutes from the vine, or wines shaped by the cold water surrounding Old Mission and Leelanau Peninsulas. You can feel it in the way chefs show up for each other in mentoring, collaborating, and celebrating what grows here.
As chef Tony Vu of The Good Bowl put it, Traverse City&rsquo;s food culture is &ldquo;by far&rdquo; defined by its ingredients, and by the people who care for them.
It&rsquo;s a place where the table keeps getting bigger, and it seems there&rsquo;s room for whoever shows up next.
We heard from:
Brad Morgan: Wine Club Manager, Mari Vineyards
Myles Anton:&nbsp;Executive Chef &amp; Owner of Trattoria Stella
Amanda Danielson: Founder of Trattoria Stella
Eric Patterson: Co-Chef Owner of The Cooks&rsquo; House
Bryan Ulbrich: Left Foot Charlie
Sarah Bobier: Executive Chef at Artisan in ther Delmar Hotel
Cameron Rolka: Chef &amp; Owner of Mink in Detroit, Owner of Umbo in Traverse City
Tony Vu: Chef &amp; Founder of The Good Bowl
Whitney Waara: Event Director, Traverse City Food and Wine

The Dish, hosted by Mercedes Mejia, brings you behind the scenes with Michigan’s most inspiring chefs and culinary talents. Learn how food connects these chefs to their cultures, and strengthens our communities, one dish at a time.

Support our work: michiganpublic.org/podfund

The Dish, hosted by Mercedes Mejia, brings you behind the scenes with Michigan’s most inspiring chefs and culinary talents. Learn how food connects these chefs to their cultures, and strengthens our communities, one dish at a time.
Support our work: <a href="https://www.michiganpublic.org/podfund">michiganpublic.org/podfund</a>

The Dish, hosted by Mercedes Mejia, brings you behind the scenes with Michigan’s most inspiring chefs and culinary talents. 