Ever wonder about Rachael's actual roots? Join us for this very special event featuring the staples from Michigan's Upper Peninsula (where Rachael is from!).
Think aromatic pork sausage (cudighi!), lake superior trout, u.p. maple syrup, pasties, ...
Yoopers’ Table
Michigan’s Upper Peninsula has a unique culture and distinctive dishes. You’ll find influence from the Native Americans, Finnish, Italians, French Canadians, Cornish, Swedish and Norwegian people who migrated here and were hearty enough to call it home despite the cold, harsh winters, buggy (and short!) summers, and hard work in the mines. The people from the U.P. (“yoopers”) are tough and rugged and have “SISU” (hardiness, determination, grit and bravery). With vast wooded areas, open space and plenty of gorgeous lakes (including the largest lake in the world, Lake Superior), there is plenty of foraged food, hunted game and fish of the lakes and rivers to round out the table. The growing season is quite short and the winters are quite snowy, long and cold, making canned, smoked and pickled foods common. Think lots of dairy and cheese, cured vegetables, lots of hearty root vegetables that can withstand cold temperatures like potatoes, parsnips and rutabaga, Whitefish, Trout, Venison, Partridge, Rabbit, Wild Rice, Maple Syrup, and lots of berries in the summertime. Say Yah to da U.P., eh?!
To Start:
Le:Pajuustoa Homemade Finnish-style squeaky cheese (Jean and Wayne Carlson’s Famous Recipe!)
“Antipasto” Tomato cured Vegetables with Hot Peppers, Tuna and Olives
“Sopressa” Joe Barr’s Homemade Italian Sopressata
Pickled Beets
Smoked Lake Superior Whitefish from Thill's Fishhouse in Marquette
The Lynch Family Homemade Tart Cherry Jam
Wisconsin Cheese Curds, Cheddar & Gouda
First Courses:
Stuffed Peppers with Joe’s Legendary Cudighi mini sweet peppers stuffed with Homemade U.P. style Italian Sausage
A “Cudighi” traditional yooper sandwich with homemade sausage, mozzarella, grilled peppers and onions and tomato sauce
Grandma Joans’ Pasties Homemade hand pies that got popular when miners would need to keep a filling lunch in their pockets to fuel their hardworking days; stuffed with meat, rutabaga and potatoes and served with homemade ketchup and butter
Second Courses:
Lake Superior Trout Native Americans are still catching this delightful fatty fish from our gorgeous, crystal clear lake
Cudighi with Potatoes Joe Barr’s Famous Homemade Sausage
Venison Steak & Stew Can’t have a U.P dinner without a little deer meat. Hunting is probably the most popular hobby of the area. Family’s boast when getting the first deer of the season and process the meat to last the entire year. This one is from a 6 pointer from Doug & Kari Young.
Sides:
Wild Rice This black rice that grows wild in the area has been a staple for centuries.
Grandma Jean’s Famous Garlic Green Beans
Dessert (Yoopers love their sweets!):
Sweet Cream Cheese, Homemade Maple Syrup, Wild Blueberry Jam and Cinnamon Trenary Toast Crumble “Coeur a la Creme” is family favorite for Rachael and her Grandmother, Jean used to make it regularly. We are pairing it with REAL Maple Syrup that Rachael made with her mother this past spring, The Lynch Family’s Famous Wild Blueberry Jam and U.P.’s famous Trenary Toast Bakery crumbled on top! Oh Yah!
