http://www.michiganhotdogs.com

Thank you, Kathy

thanks for keeping it FLINT….Amber & Mike

Wow!!!! Fabulous

But I can't locate the recipe for the Vodka Cocktail.

It's also known as corn smut, which doesn't sound nearly as romantic or appetizing.

Thanks for watching.

Scott

Look forward to buying your cookbook…

Congrats,
Martha

P.S. Are you really from Bolivia?

Scott

Thanks
Mike

Your referral would be appreciated.

Love the show and the recepies. The summer fruit salad is a special favorite!

Garett

Fancy seeing Suzi Jupp's name above, she and I were great friends and somehow lost touch. I'd love you to give her my details to get in touch.

Pippa Jarman

Scott

PS - You can Google them and get the whole story.

Love the show, can't say that enough. It means so much to me that you focus on local food and help bring it to the peoples attention. I have learned quite a bit myself.

I caught you show on the planked white fish with potato chip & parmesan crust( show #213N).

I do have a question. What if you coated the plank with maple syrup. Would the flavor transfer when steaming? Just a thought.

Keep up the good work

Ron Kahle

Thanks.

Steve

Scott

We tried to hook up with the Jackson coney guys, we actually drove down to their shop in Jackson, but they didn't seem too interested in being included.

C'est la Vie,

Thanks for watching,

Scott

Thanks for waqtching,

Scott

It struck me that you should look into the Jackson Coney Island sauce. It was the original Coney Island sauce.

Growing up in Jackson I am prejudiced toward it, but you should check it out.

We really enjoy the show on PBS in Odessa, Texas.

Keep it up

John & Sue Zukowski

PS While in JKackson stop by the European Bakery on Page Avenue.

Eric is in Alaska this week, let's hope he's not making a sequel to Grizzly Man! I believe that he smokes his own syrup.

Scott

Scott

We have watched your program for a while now and we have gone to your restaurant but the last time we went it was closed. We were very disappointed, we had enjoyed your food so much.
Will you ever start another restaurant again,and if not, the second best thing is to use your recipes.
We will continue to be your fans.
Russ and Carol Spanninga

Doris Patrick

My husband and 5 year old daughter watch the show religiously; my husband has the cookbook too and prepares fabulously yummy meals for us (my personal favorites - the apple belgium waffles and the sweetpotato enchiladas!)

Please let me know the phone number for reservations or if it has closed… we just waited too long to make the trip over there from Kalamazoo!

P.S. I was asked and I did not know what to say.

I am curious- why the closing? Did it get to be too much with the production and promotion of the show? It seems it could have been taken over. I guess with a lack of good restaurants in the area it bothers me.

John

Contact your local PBS station in Az. and tell 'em you need Fork in the Road. We are available to them through NETA.
Say hi to Jon and don't run over any more racoons.

Scott

We were home for a week and I got to watch your show, you made fruit pizza and visited the honey farm. I miss you in AZ.

Just wondered what you will/are doing now.

Please visit us in AZ if you are in town.

Let us know how we can connect. Good Luck.
fondly,
Diehard fans of you and Villegas Restaurant

Debbie (and Jon) Murray
(formerly "debofhearts@hotmail.com")

http://www.treemendus-fruit.com/

I am sad, but I still look forward to watching the best of food TV with Eric.

Good Luck,

Scott

You'll be missed, Eric

I was at your growers meeting, and it was nice to see that you guys have a nice, clean facility to work out of. We look forward to stopping by frequently and purchasing all the wonderful local items you guys offer. You've worked hard, Eric! Don't stop doing what you're doing, because you are boosting our local economy and providing a valuable service to our growers, restaurants and others who need your services.

Your hard work is an inspiration to all of us here in northern Michigan! You started Cherry Capital Foods from scratch, with nothing but a drive to accomplish your goal, a will to succeed, and a unique ability to bring our community together. Everyone who knows you, knows that you worked your ass off to get where you are now. You've certainly earned the praise and recognition you've been getting, because nobody deserves it more than you, Eric! Your story on National Public Radio put us in the spotlight here in northern Michigan! Nice Job!

As to the above comment about that company from Detroit, your obviously much better off without them anyways! They can stay in Detroit for all I care! Sounds to me that they're jealous that you're making national news for what you're doing, and they never will! Sounds like the "anonymous" person who wrote that works for that company…… rather than a 'loyal customer.'

Nice job, Eric! We love Cherry Capital Foods, and we will always support your business.

As we say up here, "you are 'da man!"

Robin Endsley-Fenn

I have searched for your recipe for roasted beet & feta salad. It is my favorite salad ever. Have you ever divulged the recipe and, if not, would you?

Thanks……happy trails.

hola,

the "fancy cream puff recipe" is here on the site as profitarole and is not gluten free but they could probably substitute the "heartlands finest performance blend non gluten flour" (from the biscuit show) or similar if they need gluten free.

E

E

just read the note regarding the jars for steamed bread. they can be purchased from crate and barrel and are called "working glasses"

E

I hate to be the one to break it to you, but since that segment was shot Rudy has pressed his last cup of Joe.
Rob Flanders (Rudy's alter ego)is still around, but the Cafe has ceased to exist, but like a phoenix rising out of the ashes, you virtually catch up with Rudy at http://www.rudybaggs.com

I just finished watching a re-run of Fork in the Road on WKAR-tv23. You made a potato gratin with IDAHO russets! Horrors, I thought……… Villegas does not know about wonderful Michigan grown potatoes, including russets.

So, I wondered whether you listened to Morning Edition on WKAR am or fm yesterday and heard the five minute segment that featured Cherry Capital Foods, the newly emerging fresh produce, locally produced foods distributor in Northwest Michigan, Traverse City/Charlevoix/Petoskey area.

What Eric Hahn did last May was to venture forth on his own to start Cherry Capital Foods.

He had been a salesperson for a Detroit based produce company for a few years, servicing accounts in that Northwest Michigan area. Before that, Eric had been a chef.

As part of his produce sales employment, Hahn got involved in community events… and that led him to the MSU Michigan Land Use Institute and the Taste the Local Difference groups. There he began to meet local growers and farmers and, of course, county co-operative extension service directors. He already knew the chefs and produce buyers.

The common and continuing theme Hahn heard over the years was getting the local foodstuffs fresh into the area's restaurants, markets and resorts and etc. without cycling through distant warehouses or a chef having to deal with umpteen growers and farmers to get fresh local stuff.

And, that brings us back to MICHIGAN russet potatoes. When you look at http://www.cherrycapitalfoods.com you will notice several types of potatoes, including russets, that are grown in Northwest Michigan and available through Cherry Capital Foods.

As you know, there is snow on the ground now so what you are not seeing on Cherry Capital Food's website is all of the seasonal fruits and veggies that Hahn distributed in 2007. Starting with asparagus in May, lettuces and tomatoes and strawberries in June… going on and on with a wide variety of veggies and fruits as they became ripe.

Now, with a few months under his belt, Eric can ask chefs what fresh foods they want and find the farmers willing to get those new specialty crops in the ground come Spring 2008, expanding the menu. Exciting, don't you think?

I suggest that you consider adding Cherry Capital Foods to the Michigan food producers that you visit and interview and then feature in episodes of Fork in the Road. I'll be watching.

Just another soupcon of Michigan's finest. Adios!

Parma MI USA

Brian is also owner of Five Lakes Grill in Milford and an instructor at Schoolcraft.

Thanks for writing and watching,
Scott

Thanx
William Garzelloni

Thank you for a great show, Jim Luper

I just watched your show for the first time, you were making Scrapple and I am eager to try it! It sounds fabulous!
I have a question: My beloved mom used to make "featherbed Rolls" when I was young.
Have you ever heard of this…or know where I can get the recipe? Ohhh, I would come in from the fields and could smell the yeasty fragrance of those delicious rolls, couldn't WAIT to get inside and butter them up! I would be indebted to you if you could dig up this recipe, so I can make them for my family.
Thank you, Patricia

Here is the address.

http://www.treemendus-fruit.com/

Tree-Mendus Fruit Farm
9351 E. Eureka Rd
Eau Claire, MI 49111

Phone: 269-782-7101 or 877-863-3276

I love your show. Your sense of humor drives my wife nuts, but I love it. Although your voice often overwhelms the microphone.

Let me know when are you guys going to be typing at the restaurant so I can stop by and help you guys with some of the cook preparations

Keep up the good work.

Thanks for writing. Where are you watching the show?
Are you in Maryland?

Scott

No Kogel baseball caps though.

Scott

So, please hang in there.

We appreciate your support.

And by the way, Eric's cookbook called Fork in the Road, arrives here next week.

Scott

Scott

Sorry, I wish I could be more help.

Scott

A Yooper that knows how to cook venison

Is your show still on television? I really miss it greatly.

Esp the show about food foraging!

Blessings,
Al

Jon and son Jason…

first time i have seen your show…great
going to try the pasty recipe because i am a finn here in hancock, mi.

question why the white onion versus the yellow, sea salt i think is good for fish, and am excited about trying the sweet potatoes…

could make variations of course but really think your crust is going to be great…

thanks

Can you send me a recommended wine list, emphasizing what they wines are compatible with and pricing? The bride wants award winning, her mother wants under $20/bottle. The bride and family are living in California and returning to Michigan for the nuptuals in the U.P.

I was so pleased to meet Eric at the Ann Arbor farmers' market a few weeks ago. Thanks for the great food and enthusiasm.
Mary HH

CTJII

I have to say, you have a great show!!

Gracias,
Grace

http://www.fivelakesgrill.com

http://www.fivelakesgrill.com/charcuterie.php?PHPSESSID=9ff54186ba5c3e466cc2e9b4be516a79

yours,
evillegas

Ingredients:

3/4 cup soybean oil
3/4 cup unbleached all-purpose flour
2 cups red onions, chopped
1 cup bell peppers, chopped
1 cup celery, chopped
1/2 cup roasted garlic puree, see recipe
1 tablespoon sea salt, or to taste
1 tablespoon "lake effect seasoning" , or to taste, see recipe
1/2 teaspoon aji amarillo chili powder, or to taste
5 fresh bay leaves
1 1/2 quarts shrimp stock, see recipe
2 pounds white shrimp, peeled, deveined and butterflyed
1 pound smoked whitefish
1/2 cup chopped green onions, reserve a few tablespoons for service
1/2 cup finely chopped parsley, reserve a few tablespoons for service
for service
1/4 cup file powder/gumbo file, to taste
1/2 cup long grain white rice, cooked
1/2 cup great lakes wild rice, cooked

Directions:

for the roux

In a large heavy cast iron pot, heat the oil or medium high heat.
When the oil is hot, vigorously whisk in all of the flour. The
mixture will eventually smooth out as you whisk and when it reaches
the consistency of wet sand it's best to switch from the whisk to a
wooden spoon. Slowly continue stirring the roux reaching all over the
bottom and corners of the pan. Stir the mixture constantly for 25 to
30 minutes, to achieve a rich dark brown roux.

For the gumbo

Add the onions, bell peppers, celery, roasted garlic puree, salt,
lake effect seasoning, cayenne, and bay leaves to the roux. Cook for
12 to 13 minutes, stirring occasionally until the vegetables are wilted.

Add the stock and mix to blend with the roux. Simmer for 1 hour to 1
and a half hours, stirring occasionally and being careful to skim off
the foam that will come to the surface.

For serving

Add the shrimp, smoked whitefish, green onions and parsley and
continue cooking for 2 to 3 minutes or until the smoked fish is
warmed and the shrimp is just cooked through. Taste and adjust
seasonings as necessary.

Ladle the gumbo in a shallow dishes. Place a heaping portion of each
of the warmed rices in the center of the gumbo. Sprinkle the reserved
green onions and parsley over top and serve with the side of file
powder.

Serve immediately.

Notes:

Gumbo the dish is believed to have evolved from the african word for
okra. Generally regarded as native to Africa and its westward
migration to the new world is commonly attributed to the slave
trade. In Angola its called "ki-ngombo" and you can probably see
that in time the "ki" was left behind and ngombo ended up as gombo
soon to be what we like to call gumbo. After having said that you
probably noticed that there is no okra in my gumbo! hehehe well there
is a reason for that, unkle e is not a fan of simmered ki-ngombo far
too "snotty for my taste." But my dear gastronauts fried okra, well
now thats a horse of a different color! Simply season some
unbleached all purpose flour with some sea salt and pepper or better
yet use my lake effect seasoning to taste and dust the okra. then
just heat up some pure michigan soy bean oil to 375 degrees and fry
until crispy. top the finished gumbo with a nice handful of the
fried okra for great crunchy addition or serve as is for a kewl
kocktail treat!

on file powder

another classic addition to gumbo is file powder sometimes called
gumbo file usually ground sassafrass root or leaves, file is used as
a thickener as well as flavoring agent. File can be an aquired taste
and if its not used as a last minute thickener it can be found
sprinkeled over the top of gumbo or served on the side.

a few words on roux

a classic french thickener roux is nothing more than fat and flour.
usually a 50-50 proposition different cooks use varying ratios
depending on the dish. the french have but three styles of roux,
white, blond and brown. their culinary cousins in louisiana have
developed a different flavor palette starting with a light brown,
medium brown, dark red brown and black. their dark rich rouxs mirror
their hearty cuisine. in some of the kitchens of new orleans rouxs
are go by the more notorious name of cajun napalm. these fat and
flour slurries are extremely hot and when they splash they stick to
your skin causing awful burns so be very very careful. what i find
most interesting about the roux is that its not just about thickening
especially in louisiana. the lighter the roux the less flavor but
the more thickening power it has. as the color develops the flavor
intensifies and consequently the thickening power lessens. this is
no doubt why the rich dark gumbos of the crescent city also have okra
and file powder added as flavorful thickeners.

First off, let me say, “I LOVE THIS SHOW.” Eric is so entertaining and it is wonderful to see Michigan showcased so nicely. I try to never miss an episode. Secondly, my husband and I saw a show where Eric made Whitefish Gumbo, but I can’t seem to locate the recipe in your recipe section. Is it at all possible to get that recipe? Thanks so much for the help, and keep up the great work!!

I want to let you know how much I enjoy your show. About a year ago I saw you make a kraut using apple cider and cider vinager. You served it with sausages. I would love to get the recipe if it is at all possable. I am writeing you from Vancouver B.C. Canada. I hope you can help me. Thanks in advance.

Regards,
Dalton

Larry Stoltz
atticus@chartermi.net

Thanks so much..

Jim Murphy
Traverse City, MI
(Salmon country)

Sincerely - Hether

PS: We are big fans of your show. J

You make my Saturday!!!

Janice Siegrist

http://www.biacordonblu.com/biaweb/

Keep up your good work. I plan to come to your place for my Birthday this year. It will be great to meet you in person.

Thanks,

Kath

Thank you!

Paul

I grew up picking all the wild berries (then making them into homemade jam). Fishing for salmon, smelt, trout, and white fish (then smoking it for picnics on the beach).

We had lots of hunters and always had a traditional of making our own sausages.

Grandma had cherry trees and an apple tree for her prize winning homemade pies

I never realized that I was eating "gourmet food treats".

Thank you for highlighting ALL of Michigan's rich food heritage.

**Where can I get those great white dishes that you use in the resturant?

cg
cg

Treemendus Fruit farm's website is:
http://www.treemendus-fruit.com/
It is truly an amazing place.

Scott

Also I like the show and its use of Michigan products.

Thanks

John

Webmaster

i consider red salt or hawaiian "alaea" salt as a finishing salt and
wouldn't use it for general seasoning. i don't find one better than
the other just different flavors for different things. at the
restaurant our salt doesn't have a brand so to speak but its procured
from the salt fields in brittany france and comes in 100 lb bags.
locally i would suggest michigan's own eden brand sea salt (link
follows) and between the two the portuguese is as good as the french
and at a much better price!

http://www.edenfoods.com/store/index.php?cPath=26_51

A Salt Glossary

Alaea salt:

Originally reserved for religious rituals and feasts on the island of
Kauai but now marketed as culinary salt, it is Hawaiian sea salt
mixed with volcanic red clay.

Flake salt: (Fleur de Sel)
When brine is evaporated rapidly in open pans, crystals form on the
surface. Because they can only grow downward, the crystals resemble
hollow pyramids with thin, flaky, sides. generally used as a
finishing salt because of its delicate flavor and considerable cost.

Gray salt (sel gris):
Sea salt obtained by solar evaporation in open basins; it is raked
off the bottom of the clay basins and is moist and faintly gray from
impurities.

Iodized salt:
Contains potassium iodide and, typically, dextrose to keep the
potassium iodide from oxidizing. Using iodized salt helps prevent
dietary iodine deficiencies, which can cause goiter, a thyroid problem.

Kosher salt:
A flake salt made by more than one method. Because it adheres well to
meat, it is useful in koshering, the salting process required for
meat by Jewish law.

Sea salt:
There's no legal definition, so misleading claims are common. Of
course, mined salt comes from land that was once covered by ocean, so
arguably it's sea salt, too.

Table salt:
Usually refers to fine-grained highly refined salt that fits in a
shaker, such as Morton's or Leslie's. It has few impurities and
consists of uniform, tiny cubes. Table salt contains a moisture-
absorbing additive, such as calcium silicate, to keep it pourable.

Be wary when making recipes with measured amounts of salt because
many times you can't know what salt the tester used. A teaspoon of
table salt is more than a teaspoon of kosher salt because the table
salt is finer. Even kosher salts vary: Diamond Crystal is flakier and
fluffier than Morton's, so you will need more of it.

thanks

Scott

Hey, someone has to eat the food.

Scott

SUGGESTION:

Please feature on one of your shows a recipe for making a very special and unique Raspberry Vinaigrette salad dressing which uses fresh from the garden (or home frozen) Red Raspberries and which is smooth, creamy and loaded with raspberries and not too thick.

Over a period of 2 years I have spent latterly countless hours surfing the Internet trying to locate just such a recipe but alas have stuck out thus far. I’ve found a myriad of plain blasé recipes which don’t use fresh ingredients, but instead use likes of raspberry jams or just plain raspberry vinegar.

RATIONAL / JUSTIFICATION:
I am sure that many folks, such as my wife and I, have small raspberry patches which produce an abundance of these delectable berries each and every fall; but who also like us, have run out of ideas on what to do with them. We eat freshly made salads all the time. We eat them as our main entrée’s at least 3 nights a week and primarily top them with store bought dressings (mostly of the low fat or vinaigrette variety) but we would much rather make our own dressings which are absent all the factory additives, etc. And having such a recipe would result in an additional opportunity for utilizing one of nature’s tremendously healthy sources of cancer fighting nutrients, etc.

Thank you for your consideration and for hopefully letting us know via my email if and when such a show might aired.

Sincerely,

Daniel

In some of the PBS viewing areas, all twenty shows we have produced this season have been aired. Many stations will re-run the shows a second time, but some may not. We, of course, would like all the PBS stations to continue to run the show and help us to promote and support local growers and food producers. If you can’t find the show in the program listings for your area, I would encourage you to, write to the programmer at your local PBS station and tell them how much you appreciate the show and that you would like to continue to be able to view it. The programmers need to know you care. Your letters will have an impact.

We believe it’s very important to support local growers and food producers.

Thanks for watching,

Scott Allman
Producer/Director – Fork in the Road

_BG

Your very apparent love of your work, and your great enthusiasm is catchy, and you liven up my Saturday mornings weekly. Thanks. Gary

Katrina Schumacher
586-752-3123 farm/work everyday

Articles:
http://noise.typepad.com/noise_blog/2006/08/golden_harvest_.html - (must read for SB&G)

http://hub.lsj.com/apps/pbcs.dll/article?AID=/20061206/NOISE13/612060311/1112

http://www.restaurantdb.net/restaurants/reviews-37813.html

http://www.lansinglowdown.com/index.php/article/534

http://www.lansingcitypulse.com/041110/art/index3.asp

http://archives.lansingcitypulse.com/011121/dish/index.html

Official Site:
http://www.myspace.com/golden_harvest

Saw last weekend's show on the soy-based flour, and was talking to a celiac friend about the Hillman-based company but could not remember the brand name. Help, please.

Also, loved the show with Rob Flanders - and am a Rudy regular!

Tell 'em you saw the segment on "Fork"

Thanks for watching

Keep doing the wonderful job you are doing.

Yeah, definitely something differently refreshing about "Uncle E" that just brightens up your Saturday! And makes one proud to be a natcheral-born Michiganian…

Thanks for watching.

Scott

Thanks for watching….

My husband and I were watching your show this morning (1-20) and we noticed a "problem".
You were cooking a steak for which you had made a coffee/cocoa rub . You put the raw steak onto a plate and took it over to the grill to cook.
When you were finished cooking the steak, you put the cooked steak back onto the same plate that the raw meat had been on. Or DID you?
We've both been taught that you NEVER put cooked meat back onto the plate that your raw meat has been on. Are we misinformed? Or did you make a boo-boo?
We love your show!!!!! My husband would like to know who does the music for your program credits.
Thanks for your answers.

Your friends in Frankenmuth!
Gordon & Elizabeth

-Webmaster

I'm pretty sure you can get it at Zingerman's in AnnArbor.
They have a great mail order operation, if they're not in your neck of the woods.

Thank you.

Thanks.

Elizabeth

-webmaster

I use to watch your show on Saturday, but could not find you till a couple of weeks ago - found you on Friday.

I must cook with gluten free products and I was so excited to hear about the company who is producing gluten free flour from
Navy beans! Yea! I want to contact them. Please let me know
how to do that!

The food network needs to know about your work. You are the
'Rachal Ray' of Michigan~

Nancy Courey