When it comes to just about anything Michigan-related, and especially wine and food, we’re unabashed homers here at Adams, Heritier and Associates. So, we were more than a little interested and intrigued last November when our good friend, Master Sommelier Claudia Tyagi, first told us about an event being planned for this spring to promote both aspects of our state’s economy. As the date nears and those plans come together, we’re getting downright excited, and not simply because we’ll be involved ourselves. “The Michigan Wine & Food Showcase” is shaping up to be a great event, with something to offer all foodies and wine lovers in southeastern Michigan and surrounding environs.
The Michigan Wine & Food Showcase will be held on Monday, April 19th, at Shiraz Gardens, 30100 Telegraph Road, in Bingham Farms. Claudia and fellow Master Sommelier, Madeline Triffon, are working closely together and are excited to celebrate Michigan Wine Month with this event. The Michigan Grape and Wine Council, also an event sponsor, is pleased to highlight the Showcase tie-in with Earth Day, which also falls in the same week. The Showcase will emphasize not only the importance of buying locally and green from Michigan farms and wineries, but also that visiting our local wineries and featuring their products on restaurant menus and in retail shops supports our local economy in exponential ways, giving benefit to everyone living in our state.
“What a sweet treat to showcase Michigan wineries and work with our dear friend Claudia Tyagi in the same breath. The gardens will be in full bloom to welcome everyone.” – Madeline Triffon
“Madeline has been a great supporter of Michigan wines throughout her career,” said Claudia, “being the first to pour Michigan wine by the glass at The London Chop House in the late 80′s when sommeliers like the two of us took major heat for serving what was automatically prejudged to be wine of inferior quality. We stuck our necks out, happily, and trusted our own palates. Today, the best wines of Michigan are considered to be world class examples of their type.”
The Showcase will be open at no charge for members of the trade, including restaurants and their staff members, retailers, media, and distributors from 12:30 pm to 3:30 pm. The winemakers and winery representatives will be on hand to personally discuss their operations and to dispense information as well as offering tastings of wines. According to Claudia, “We expect to have close to thirty participating Michigan wineries and most will have the winemakers presenting three select wines which they are targeting to the discriminating southeast Michigan market. Larry Mawby will be presenting his M. Lawrence, “Detroit” Sparkling for the first time.” (Participating wineries as of this writing include Bry’s Estate, Chateau Chantal, Domaine Berrien, Fenn Valley, Good Harbor, L. Mawby, Lawton Ridge, Bowers Harbor, Burgdorf’s Winery, Peninsula Cellars, Sandhill Crane Vineyards, Gills’s Pier, Pleasantview Winery, Cascade Winery, Pentemere Winery, Bel Lago, St. Julian, Two Lads, Chateau Fontaine, Chateau Grand Traverse, Dizzy Daisy Winery, Lone Oak, Black Star Farms, Shady Lane, Circa, Left Foot Charley and Uncle Johns Fruit House.)
“What excites me most about this event is the opportunity to introduce retailers, restaurateurs, servers, bartenders, & consumers to Michigan’s wonderful group of winemakers, many of whom are located less than a couple hours drive from the Metro Detroit area. I’m sure that it will be the start of a beautiful, mutually nurturing friendship!” – Claudia Tyagi
The Showcase will resume again for consumers at a ticketed charge of only $40 per person, beginning at 6:00pm until 8:30pm. There will be a comprehensive selection of artisan food and wines from Michigan with lavish appetizers of local ingredients prepared by Shiraz Executive Chef Travis Waynick.
Kim and I will be on hand during the event to take part in Social Media presentations in conjunction with Shannon Casey of Michigan by the Bottle. We will also be taking any and every opportunity to conduct interviews with winemakers, local chefs and restaurateurs, as well as posting on-the-spot tasting notes on Twitter and Facebook.
Reporting from Day-twah,