Comments for Blog in the Road :: Fork in the Road with Eric Villegas

Comment on A Detroit Inspired Coney Sauce (Show #206N) by Bob Jackson

Bob Jackson — Mon, 21 Jul 2008 15:41:11 +0000

Thanks for the coney sauces, my family is from Flint, so of course everyone except me think the sauce that matters is the Flint style. Personally, I like both although they're sooo different. I'm told by loved ones a Detroit dog is really a chili dog. Who cares, they're both great! Thanks I've printed both.

Comment on Show #206 (Flint and Detroit Inspired Coney Dogs) by Bob Jackson

Bob Jackson — Mon, 21 Jul 2008 15:31:18 +0000

Love your show Eric. You make your show so much fun! Your enthusiasm is truly contagious and it's obvious you enjoy your profession. Would love to visit your restaurant sometime. Thanks for helping our Michigan economy.

Comment on Pickled Freshwater Herring and Asparagus "Sushi" (Show #207N) by Fork in the Road

Fork in the Road — Thu, 17 Jul 2008 16:47:52 +0000

one of the most popular questions on our site is where "unkle e" procures his fruit and vegetable powders. chef prefers to get high quality michigan fruit and vegetables and dry them thoroughly in his excalibur dehydrator after which he would grind them to a fine powder using a spice mill or small food processor. an easier method for forkies would be contacting http://www.terraspice.com that sells a full range of dried fruit and vegetables as well as powders.

Comment on WSRT's Mary in the Morning, and Eric Villegas of Fork In the Road at BEL LAGO WINERY July 23rd by Fork in the Road

Fork in the Road — Thu, 17 Jul 2008 16:45:12 +0000

Vicki,
The Society of St. John makes the best preserves in the U.P.

Steve

Comment on WSRT's Mary in the Morning, and Eric Villegas of Fork In the Road at BEL LAGO WINERY July 23rd by Vicki

Vicki — Thu, 17 Jul 2008 15:11:04 +0000

I use to go to Upper Michigan every year, I looked forward to Thimbleberry Jam during the summer. Where can I still get that? I live in Milwaukee WI.

Comment on Fork in the Road Webisodes at Absolute Michigan by John Zukowski

John Zukowski — Wed, 16 Jul 2008 22:02:23 +0000

Funny how Flint and Detroit claim the best Coney Island hot dogs when it is a fact that Coney Island hot dog sauce was developed in Jackson.

Comment on Pickled Freshwater Herring and Asparagus "Sushi" (Show #207N) by Allison

Allison — Tue, 08 Jul 2008 18:31:54 +0000

Where can I get tomato and/or blueberry powder, both called for in the cookbook?
Thanks.
Allison

Comment on WKAR-TV PLEDGE DRIVE, MARCH 1-18, FEATURES LIVE ERIC VILLEGAS COOKING MARATHON by phyllis Boris

phyllis Boris — Mon, 07 Jul 2008 19:47:32 +0000

I have tried to find your honey crust fruit pizza that was made on you show WKAR on July 5th 2008. Can you help me with that?
Thank you

Comment on Show #210N (Michigan Grape Vodka) by scott the director

scott the director — Mon, 07 Jul 2008 18:48:59 +0000

Douglas,
The Round Barn Winery can be found at http://www.roundbarnwinery.com

Scott

Comment on Show #210N (Michigan Grape Vodka) by Douglas C. Diskin

Douglas C. Diskin — Mon, 07 Jul 2008 00:04:50 +0000

I love Mr. Villegas' enthusiasm and pro-Michigan perspective. It makes the show both informative and entertaining. I did have a question about show #210N about the Michigan Grape Vodka, and where I could purchase this item. Any information would be greatly appreciated. Thank you and keep up the awesome show.

Comment on Potato Chip Cookies (Show #213N) by skip

skip — Thu, 03 Jul 2008 16:15:22 +0000

On your show Sat. planked great lake whitefish you also gave a recipe smoked red onion sour cream chip dip i cant fint that any place on your wep site, can you please help me with that? With a number or just the recipe thanks Skip

Comment on A Detroit Inspired Coney Sauce (Show #206N) by scott the director

scott the director — Thu, 03 Jul 2008 15:05:04 +0000

John & Sue,

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

Comment on A Great Lakes "Red Beans and Rice" (Show #209N) by scott the director

scott the director — Thu, 03 Jul 2008 15:01:56 +0000

Sam,
The website for Collins caviar is http://www.collinscaviar.com
They are located in Michigan City, Indiana.

Thanks for waqtching,

Scott

Comment on A Detroit Inspired Coney Sauce (Show #206N) by John Zukowski

John Zukowski — Wed, 25 Jun 2008 01:07:16 +0000

Looked over the Flint and Detroit Coney Island sauces.

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.

Comment on A Great Lakes "Red Beans and Rice" (Show #209N) by Sam Swaminathan

Sam Swaminathan — Sat, 21 Jun 2008 18:17:07 +0000

Mr.Villegas
where I can buy fresh water CAVIOR? Are there any verieties!
Thank you
Sam

Comment on Pickled Freshwater Herring and Asparagus "Sushi" (Show #207N) by scott, the director

scott, the director — Mon, 16 Jun 2008 20:12:10 +0000

Hey John,

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

Comment on Pickled Freshwater Herring and Asparagus "Sushi" (Show #207N) by John D. Marion

John D. Marion — Sat, 14 Jun 2008 19:20:02 +0000

Dear Eric: I would like to know where you can purchase hickory smoked maple syrup? Your show is great keep up the good work! Thank you. John D. marion

Comment on New web site by Royal Ingram

Royal Ingram — Sat, 14 Jun 2008 18:08:52 +0000

I like the show alott keep up the good work.

Comment on My Michigan Grape Vodka Freeze (Show #210N) by scott the director

scott the director — Wed, 04 Jun 2008 12:41:09 +0000

It's the Round Barn Winery in Baroda, Michigan.
http://www.roundbarnwinery.com

Scott

Comment on Show #119 (Duck Gizzard Salad and Gizzard Fest in Potterville, MI) by gizzard fest potterville mi

gizzard fest potterville mi — Tue, 03 Jun 2008 22:49:23 +0000

[...] fest in Potterville, MI … We prepare Duck gizzard Salad and take a trip to Potterville, …http://www.forkintheroadtv.com/food/show-119/trackback/Joe&39s Gizzard City, Potterville, MI : Reviews of Joe&39s Gizzard …Joe&39s gizzard City, [...]

Comment on Smoked whitefish cakes with sweet peppers, smoked jalapenos and cilantro (#217) by David Hill

David Hill — Mon, 26 May 2008 23:51:13 +0000

Have you ever use Smokin' Dave's Smoked Jalapenos ( Much better in many ways than Chipotle) or garlic? They are new to the market in the Houston/ Texas area.Check-em out at http://www.FireN spice.com

Comment on My Michigan Grape Vodka Freeze (Show #210N) by CeciliaE Annand

CeciliaE Annand — Sat, 24 May 2008 18:12:17 +0000

Dear Madam or Sir
at Fork In The Road TV:
Just interrupted watching one of my favourite movies, the remake of "Sabrina" starring Harrison Ford and Julia Ormond, so that I could watch half-hour program, "Fork In The Road" on Detroit Public Television (channel 911 WTVS seen on Cogeco Digital Cable TV here in Huntsville, Ontario, Canada).
Thank you kindly for such an interesting program.

Comment on Meatballs In Vodka Cream (Show #210N) by Carol Spanninga

Carol Spanninga — Sat, 24 May 2008 14:25:25 +0000

Dear Eric,

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

Comment on My Michigan Grape Vodka Freeze (Show #210N) by Betsy Dale

Betsy Dale — Sat, 24 May 2008 14:17:07 +0000

Can you give me the name/address/location
and or ph/ email of the winery which
makes the grape vodka?
thanks

Comment on Blue Cheese and Walnut Compound Butter (Show #314) by Scott

Scott — Fri, 16 May 2008 00:03:27 +0000

Can you please post the recipe for the Parsley and Chili Oil you used at the end of the NY Strip show. Thank you!

Comment on Restaurant Villegas Closes Its Doors by Doris Patrick

Doris Patrick — Thu, 15 May 2008 18:50:04 +0000

I must tell you how very disappointed I am to see Restaurant Villegas HAS CLOSED! My parents, especially my mother, just love you from seeing you on Fork in the Road and having the pleasure to meet and talk with you when we've come there to celebrate their wedding anniversary (close to 60 years)or my mom's birthday. I have rarely seen my mother enjoy an experience more than those three visits to Restaurant Villegas. When I called her today to say we wouldn't be able to have our annual dinner there, she said she just felt like crying. I'm supposed to tell you part of "eating local" for us has been coming to your wonderful restuarant. We'll certainly miss it and you, and I thank you from the bottom of my heart for giving my parents such joy!

Doris Patrick

Comment on Restaurant Villegas Closes Its Doors by Dan

Dan — Mon, 12 May 2008 17:49:10 +0000

THIS JUST SUX…. I've watched the show for years, and now (well in July) I will be in the Lansing area….. and I can't go to the one place that I have been itching to go to. Uncle E… ya just gotta open another restaurant!!!!!
Like Ken said (Post #7-March 1st) …. Should haves!

Comment on Restaurant Villegas Closes Its Doors by Fred Battershell

Fred Battershell — Sun, 11 May 2008 01:02:31 +0000

Today(May 10) I watched your wonderful, entertaining show;now I am saddened by the news of your restaurant closing. I live 200 miles north and had planned to visit this year. Your restaurant like so much of what is good in Michigan is fast disappearing. Eric, keep up the good work in whatever you are planning for your future!!!!

Comment on Restaurant Villegas by Mary Riley

Mary Riley — Sat, 10 May 2008 21:38:20 +0000

My husband and I were planning a trip to Okemos Saturday, May 24, 2008, just to have dinner at Restaurant Villegas. We tried to call the listed number (517-347-2080) and have been unable to get through. We just get a three-toned beep and then the message says the call did not go through, try again later. Is there another telephone number the restaurant can be reached in order to make reservations? The restaurant Website is under construction and I am unable to send an e-mail to it. Is the restaurant open for business at this time? I hope to hear back from you. Thank you.

Comment on SEE IT SATURDAYS! Michigan products are focus of show by agnes

agnes — Fri, 09 May 2008 18:13:33 +0000

can someone share the asparagus guacamole recipe

Comment on Basic Maple Pizza Dough (Show #109) by eileen amodio

eileen amodio — Fri, 02 May 2008 18:39:21 +0000

I caught the end of a show on WCNY today, it was pizza dough with stawberry sauce, white and dark chocolate, blueberries bananas, coconut, honey, etc Would you please send me the recipe.

Comment on Restaurant Villegas Closes Its Doors by Jason

Jason — Sat, 26 Apr 2008 14:12:56 +0000

Although saddened by the closing of a truly incredible restaurant which we enjoyed very much, I'm happy to hear fork in the road is expanding it's distribution. Many more people will now be exposed to the creativity that E encourages in his cooking. The connection between what we eat and where it comes from is an important message in many episodes.
If you ever need a cramped, semi-functional kitchen to film an episode in you're more than welcome to come cook with us! Just bring the recipe for the chocolate cake we found at Villegas the first day we moved to Michigan.

Comment on Restaurant Villegas by Laura

Laura — Fri, 25 Apr 2008 16:21:11 +0000

I'm trying to call to make reservations for May 11, but the operator's recorded message "your call cannot go through" keeps coming on. Is there a new number? I'm trying the 517-347-2080.

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!

Comment on Eric & Scott at the Epicurean Classic in Traverse City by Dorothy Banchak

Dorothy Banchak — Tue, 22 Apr 2008 23:59:19 +0000

Last Sat. April 19 08, you made a guacamooli only with asparagus. Why can't I find the recipe??? I've been all over the site and I find nothing. Help!!

Comment on Fromage Blanc Cheese (Show #303) by Carlos Miranda

Carlos Miranda — Tue, 22 Apr 2008 20:46:54 +0000

I Just finished making your fromage blanc cheese show 303.
Is there any use for the liquid?
This is the third time I make it and I think I'm getting better at it but I wonder what to do with the liquid , I mean is it like skimmed Milk?
Thanks.

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

Comment on French Style Gnocchi (Show #111) by Claire Panganiban

Claire Panganiban — Mon, 21 Apr 2008 20:26:18 +0000

On April 20th, you made a fruit pie that looks delicious. Unfortunately I do not have the number of your show and probably I do not have the right title for the pie.
I would appreciate if you could help me to locate your recipe. Thank you for your help.
Claire

Comment on SEE IT SATURDAYS! Michigan products are focus of show by Dorothy Banchak

Dorothy Banchak — Sat, 19 Apr 2008 17:02:50 +0000

I've spent 30 min. this morning trying to find the recipe for the asparagus dip or salsa that was prepared. No luck! How do I find it or can you e-mail it to me?
Thank you
Dorothy Banchak in the UP

Comment on Restaurant Villegas Closes Its Doors by Peggy

Peggy — Sun, 13 Apr 2008 14:46:17 +0000

I was so surprised to see the blog about the restaurant closing. Are you going to open a new place somewhere? Best wishes for your future endeavors. We greatly enjoyed the few dining experiences we had at Villegas and are now enjoying the cook book. Thank, Unkle E, for inspiring all of us Gastronauts! Signed, A Culinary Kitten

Comment on SEE IT SATURDAYS! Michigan products are focus of show by M. Monette

M. Monette — Sun, 13 Apr 2008 00:57:53 +0000

I saw your program on Saturday, April 12. You did the asparagus guacamole. I didn't get the recipe and would like to have it. Thank you.
M. Monette

Comment on Restaurant Villegas Closes Its Doors by Robert C

Robert C — Fri, 04 Apr 2008 22:09:17 +0000

I was had the pleasure of eating at Villegas many times. We would many times in awe of the great, yet comfortable dishes. (from a simple grill cheese sandwich for the kids that we were jealous of, to the white fish nachos that we ordered with hesitation the first time, and re-ordered often) We were never disappointed.

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.

Comment on Turkey Cranberry Sausages (Show #414) by John R

John R — Sat, 29 Mar 2008 19:44:28 +0000

I love your show. You have to be the most UPBEAT chef around. I've only seen a few, but I'm hooked!

John

Comment on Restaurant Villegas Closes Its Doors by Cathy McAuliff

Cathy McAuliff — Tue, 25 Mar 2008 16:37:39 +0000

My family and I never had the pleasure of dining at Villegas, but we have always enjoyed "Fork In The Road". Eric, keep supporting local products, you do such a wonderful job at it! Hopefully one day you will be cooking some of our farm raised beef on the "Fork". Best of luck in your future endeavors and keep making cooking fun!!

Comment on WKAR-TV PLEDGE DRIVE, MARCH 1-18, FEATURES LIVE ERIC VILLEGAS COOKING MARATHON by scott the director

scott the director — Sun, 23 Mar 2008 23:43:12 +0000

Hey Debbie,

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

Comment on Apple Buttermilk Waffles with Antique Apple Compote & Whipped Cream (Show #409) by Peg and Chris

Peg and Chris — Sun, 23 Mar 2008 02:13:19 +0000

UncleE: We find ourselves planning our Saturday around your show. Great recipes and always entertaining. I like the weekly producer feature.

Comment on WKAR-TV PLEDGE DRIVE, MARCH 1-18, FEATURES LIVE ERIC VILLEGAS COOKING MARATHON by Debbie Murray

Debbie Murray — Sat, 22 Mar 2008 15:19:30 +0000

Hi Eric. Jon and I were so saddened to hear about the closing of our "favorite" Michigan Restaurant and fine food eatery. We miss our local watering hole in MI. We are in AZ and missing you all.

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")

Comment on Strawberry Shortcake with Black Walnut Scones (Show #206) by chefnorma

chefnorma — Fri, 21 Mar 2008 23:12:45 +0000

this was the best!

Comment on Eric's Beef and Pork Pasty with a Classic Suet Crust (Show #304) by judy

judy — Sun, 09 Mar 2008 18:05:22 +0000

Does it have to be suet? My butcher won't grind it once, much less twice. One rutabega is more than enough! We like beef gravy over them.

Comment on Show #411 (Sausage, Biscuits & Gravy) by scott the director

scott the director — Sun, 09 Mar 2008 16:26:57 +0000

Well, Helen. It depends on where you live.
You can get it online from Heartlands Finest.
Their website is:
http://www.heartlandsfinest.com/

Comment on Apple Compote (Show #409) by scott, the director

scott, the director — Mon, 03 Mar 2008 18:54:12 +0000

It was the Tree-Mendus Fruit Farm in Eau Clare, Michigan. Berrien County, not too far fron Benton Harbor.

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

Comment on Show #411 (Sausage, Biscuits & Gravy) by helen richard

helen richard — Sun, 02 Mar 2008 19:31:18 +0000

Where can I purchase this Gluten Free Flour?

Comment on Restaurant Villegas Closes Its Doors by Ken Leche

Ken Leche — Sat, 01 Mar 2008 19:51:41 +0000

Among my life's "should haves" will be I should have had a fine meal before it closed.

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

Comment on Show #413 (White Beans with Maple Syrup and Cocoa) by Fork in the Road

Fork in the Road — Wed, 27 Feb 2008 22:20:50 +0000

That recipe is actually part of this show - Show #413 (White Beans with Maple Syrup and Cocoa. You can find it here - http://www.forkintheroadtv.com/food/show-413-white-beans-and-grocers-daughter-chocolate/

Comment on Apple Compote (Show #409) by gail harmon

gail harmon — Wed, 27 Feb 2008 16:52:50 +0000

I need to know the name and address of the apple farm that Eric mentioned on the show the day he made the apple waffles.

Comment on Midwestern "Tempura" Beer Batter (Show #107) by Tony Sassin

Tony Sassin — Wed, 27 Feb 2008 00:45:13 +0000

Hi Eric,, In the 40`s and 50`s I worked in a fruit Market in Centerline Mi, We sold Apples
called Snow, Steelred, Spy`s, Cortlands,etc that came from orchards in Romeo Mi,,
What ever happened to those Apples, you never see them anymore, I now live in Florida and am 80 years old, try to watch your show whenever I can,, Tony

Comment on MICHIGAN CHEF RECEIVES EMMY AWARD FOR TELEVISION TALENT by Julie

Julie — Tue, 26 Feb 2008 16:21:29 +0000

My husband and I LOVE the show. I even have is set to record on DVR in-case we're not home.

Comment on Show #311 (Kogels) by scott the director

scott the director — Sat, 23 Feb 2008 03:46:54 +0000

X,
Here is their website.
http://www.koegelmeats.com/

Good Luck,

Scott

Comment on Show #412 (Pumpkin Risotto) by Blog in the Road :: Fork in the Road with Eric Villegas »

Blog in the Road :: Fork in the Road with Eric Villegas » — Fri, 22 Feb 2008 20:10:41 +0000

[...] Show #412 [...]

Comment on Show #311 (Kogels) by xavier

xavier — Fri, 22 Feb 2008 05:43:59 +0000

where can kogel vienna hot dogs be found in the palm beaches.

Comment on Restaurant Villegas Closes Its Doors by Richard G

Richard G — Fri, 22 Feb 2008 01:04:53 +0000

Uncle E gave me the chance to pursue my dream and let me cook in his kitchen for about three years. I picked Villegas because of the passion this man had for creativity, quality and fun in the kitchen. I am saddened that the doors are now shut and that there now is no place in town to go for interesting, exciting food.

You'll be missed, Eric

Comment on Show #413 (White Beans with Maple Syrup and Cocoa) by kelly

kelly — Sat, 16 Feb 2008 19:25:57 +0000

I'm looking for the recipe/show that had steamed brown bread and white beans with maple syrup and cocoa but can not seem to find it. Can you help me - thanks!

Comment on Restaurant Villegas Closes Its Doors by Cheryl Walsh

Cheryl Walsh — Thu, 14 Feb 2008 19:47:33 +0000

We were so disappointed to discover the resturant was closed. We always went there for our special occasions. I ordered the "Fork in the Road" cookbook hoping the recipe for michigan maple syrup and carrot soup would be in it. That was really why I bought the cookbook. Is there a way to get that recipe?

Comment on Restaurant Villegas Closes Its Doors by Patrick

Patrick — Thu, 14 Feb 2008 19:35:49 +0000

Eric - I am hoping you are off to new and exciting adventures. On behalf of all my apple buddies, hard cider friends and fresh cider folks and generally all of the farmers you've connected with over the years, a big THANK YOU! I have been inspired by your enthusiam, energy and love of the local foods and those who supplied. I look forward to seeing more as you continue your journey. Many thanks to you and Scott for working with me as I've also tried to make a difference, too. — Patrick

Comment on Eric & Scott at the Epicurean Classic in Traverse City by Go Cherry Capital!

Go Cherry Capital! — Thu, 14 Feb 2008 15:52:37 +0000

You guys are doing an awesome job!

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!"

Comment on Fresh Carrot Sauce with Ginger (Show #404) by chefnorma

chefnorma — Tue, 05 Feb 2008 22:47:58 +0000

sorry to hear about your closing but ienjoy your show.keep up the good work your great!

Comment on Show #407 (Blueberry Ice Cream) by Robin

Robin — Mon, 04 Feb 2008 21:20:25 +0000

Hello: I just discovered your show. I'm a displaced Michigander living in the Bay Area and love everything Michigan - except the long cold winters. I'm from Kalamazoo and have spent my summers there and Saugatuck picking blueberries and picnics by the lake. Nothing like it! I'll be back next summer with my 2 children. Love your humor and appreciation of the good food of Michigan!

Robin Endsley-Fenn

Comment on Restaurant Villegas Closes Its Doors by Beth

Beth — Mon, 04 Feb 2008 01:30:54 +0000

I wasn't familiar with the restaurant but was given the cookbook as a gift and WOWEE, not only do the recipes sounds yummy, but looking thru the book is like taking a trip thru our "mitten state". I'll keep the cookbook in mind as a gift for those friends who have left Michigan for "greener pastures" but will enjoy a visit back thru the gorgeous pictures. Can't WAIT to try some of the recipes too, they sound GREAT!

Comment on Michigan Sweet Corn Chowder (Show #212) by ruby jones

ruby jones — Sat, 02 Feb 2008 20:01:31 +0000

I watch your show each Saturday, and I really like it, and your receipes are wonderful. Thanks

Comment on Show #111 (Gnocchi with Mushroom Sauce and a visit to Grand Hotel Kitchens at America's Summer Place) by Grace Willer

Grace Willer — Thu, 31 Jan 2008 19:47:14 +0000

Trying to find out when this show is on. Did a search on WTVS which was listed but 0 shows came up.

Comment on Restaurant Villegas Closes Its Doors by ASK

ASK — Wed, 30 Jan 2008 04:24:50 +0000

So sad to see the restaurant closing the doors - but you can still enjoy the greatness of Fork In the Road - with the wonderful cookbook. The cookbook has just received a Michigan Notable Book Award.

Comment on Restaurant Villegas Closes Its Doors by Arnold Richards

Arnold Richards — Tue, 29 Jan 2008 15:03:03 +0000

I really enjoy watching Fork In The Road and it saddens me to hear of the restaurants closing. I would like to say maybe after fork in the road you would one day reopen. I mean it take years to make a restaurant great and one must have a passion for cooking. And be bold enough to chase greatness. That sir is something you have passion for cooking and boldness. I thank you for people like you who have inspiring me to become a chef. Once again I thank you love your show keep up the good work.
Arnold Richards Culinary Student

Comment on HIGHLIGHTS from WKAR-TV Pledge Drive featuring unkle e by Diana

Diana — Sun, 27 Jan 2008 01:07:37 +0000

I heard a rumor that Restaurant Villegas in Okemos has been closed. Is this true? I can't believe it if it is. Why?

Comment on Michigan Steamed Brown Bread with Dried Cherries and Walnuts (Show #413) by Ellen Cottrell

Ellen Cottrell — Sat, 26 Jan 2008 21:38:24 +0000

I have made a variation of this bread and I
Used Wide Mouth Pint size canning jars. Make sure that you put them in the dishwasher and you get the jars sterile. Boil the new lids and rings. Fill the jars
1/2 - 3/4 full. When you take them out of the water bath way of baking, put on hot lids
and rings and they will seal. Great Bread, Thank-you.

Comment on Fork in the Road Cookbook by Eric Villegas by Linda

Linda — Wed, 23 Jan 2008 19:10:29 +0000

I've just heard your restaurant is closing. I'm hoping that this is just a transition and your welcoming smile and menu will reappear somewhere.
Oh what a treat it has been in the past to celebrate special occasions at your comfortable, cozy restaurant.

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.

Comment on Eric & Scott at the Epicurean Classic in Traverse City by Anonamous

Anonamous — Sun, 20 Jan 2008 23:06:52 +0000

What Mr. Hahn did not tell you is that the Detroit based company was paying him to set up this program for thier company and Mr. Hahn continued to set up the program, only what the company didn't know is that he was setting everything up for himself, WHILE STILL BEING PAID & WORKING FOR THE DETROIT BASED COMPANY. Contrary to information given by Mr. Hahn and from what I understand the detroit based company is currently working with six Michigan farmers setting up schedules for the 2008 season and will be looking to add two more farms to thier growing list. As a loyal customer to the detroit based company I will be looking forward to competitive prices for MICHIGAN produce they will be offering this summer.

Comment on Michigan Steamed Brown Bread with Dried Cherries and Walnuts (Show #413) by chefnorma

chefnorma — Sat, 19 Jan 2008 20:11:03 +0000

breadwasgreat!imetyou along time ago at crains.your so good.

Comment on Scrapple (Show #420) by Dick

Dick — Fri, 18 Jan 2008 18:49:25 +0000

Scrapple——sounds tasty!
My mother used to save bacon fat,in a coffee
mug,in the refridgerator. She would use it to
fry eggs. Would this be a good substitute
when frying scrapple?

Comment on Scrapple (Show #420) by carol fernandez

carol fernandez — Mon, 14 Jan 2008 18:42:57 +0000

Caught your show and you did scapple..have not had it in years..Did purchase it once from frozen food section and it was not bad but am excited that this recipe sounds wonderful and will try it..my daughter loves buckwheat flour also so may try making it that way as well….thanks for the fun, informative program.

Comment on Show #412 (Pumpkin Risotto) by Kate

Kate — Sat, 12 Jan 2008 19:13:43 +0000

Can you please post the recipe for Pumpkin Risotto on your website. It looks yummy!

Comment on Show #407 (Blueberry Ice Cream) by Fork in the Road

Fork in the Road — Sat, 12 Jan 2008 19:13:11 +0000

kids …

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.

Comment on Apple Buttermilk Waffles with Antique Apple Compote & Whipped Cream (Show #409) by Fork in the Road

Fork in the Road — Sat, 12 Jan 2008 19:11:45 +0000

"If you love waffles — I mean really love waffles — there is no better cooker than this monster. This non-stick, 360-degree spinning kitchen magician will keep you hip deep in breakfast breads for longer than your waistline wants or needs."

Comment on Michigan Steamed Brown Bread with Dried Cherries and Walnuts (Show #413) by Fork in the Road

Fork in the Road — Sat, 12 Jan 2008 19:10:26 +0000

hola …

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

Comment on Restaurant Villegas by l

Fri, 11 Jan 2008 14:03:37 +0000

Eric, We stopped for dinner last night and found your note on the door. Are you going out of business?? Please let us know, we love your restaurant

Comment on Apple Buttermilk Waffles with Antique Apple Compote & Whipped Cream (Show #409) by ron kalen

ron kalen — Thu, 10 Jan 2008 15:02:51 +0000

my wife and i love your show uncle e and we like to see the segments of your visits to the michigan growers. we"ve been to your restruant and will be back, the food was exceptional, no one will be disappointed.

Comment on Apple Buttermilk Waffles with Antique Apple Compote & Whipped Cream (Show #409) by scott the director

scott the director — Mon, 07 Jan 2008 20:52:21 +0000

I believe it's made by Kitchen Aid. You can get where ever Kitchen Aid stuff is sold.

Comment on Grilled New York Strip Steaks with A Coffee Chili Rub (Show #410) by scott the director

scott the director — Mon, 07 Jan 2008 20:50:00 +0000

Lenna,

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

Comment on Fried Chicken and Buttermilk Waffles with Thyme Lime Honey (Show #416) by Ken Dezur

Ken Dezur — Mon, 07 Jan 2008 04:24:13 +0000

I like your show, I have Six Hundered
Chestnut Trees and I make Chestnut Meal And flour ,I live in Leelanau County and would like to meet you sometime

Comment on Show #407 (Blueberry Ice Cream) by Lori

Lori — Sun, 06 Jan 2008 23:13:18 +0000

Do you have the recipee for the fancy cream puffs shown on this show #407 that Eric had filled with the blueberry ice cream? and is this gluten Free? Thank you, Lori

Comment on Eric & Scott at the Epicurean Classic in Traverse City by M J Hampstead

M J Hampstead — Sun, 06 Jan 2008 00:20:36 +0000

Hiya Eric

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

Comment on Apple Buttermilk Waffles with Antique Apple Compote & Whipped Cream (Show #409) by jf peters

jf peters — Sat, 05 Jan 2008 17:47:50 +0000

i would kile to know the source of your two sided waffle maker, brand and where i can purchase one. thank you jf.

Comment on Grilled New York Strip Steaks with A Coffee Chili Rub (Show #410) by Lenna

Lenna — Sat, 05 Jan 2008 16:48:05 +0000

Where in Lansing is Ruby Baggs Coffee Roasters?

Comment on Scrapple (Show #420) by scott the director

scott the director — Sat, 05 Jan 2008 13:14:45 +0000

William,
The book is called "Charcuterie: The Craft of Salting, Smoking, and Curing" by Michael Ruhlman (Author), Brian Polcyn (Author), Thomas Keller (Foreword).

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

Thanks for writing and watching,
Scott

Comment on Scrapple (Show #420) by William Garzelloni

William Garzelloni — Wed, 02 Jan 2008 16:22:01 +0000

On your Scrapple show you went to Schoolcraft College and interviewed an instructor who had written a book on the preservation of pork. It was done mainly by drying and salting the meat. What is the name of the book and the author?

Thanx
William Garzelloni

Comment on Apple Buttermilk Waffles with Antique Apple Compote & Whipped Cream (Show #409) by Jim Jacobs

Jim Jacobs — Tue, 01 Jan 2008 19:58:26 +0000

Eric: Your shows are always very creative. By using so many ingredients from around the state you open our eyes to many new things.
I have been at your restaurant once, and will be there again at my next special occasion.

Comment on Show #311 (Kogels) by Anne

Anne — Sun, 30 Dec 2007 01:08:34 +0000

For all you former Michiganders out there who have moved away from Michigan, you are not going to find Koegels meat products anywhere but here in Flint so try the Koegel Website and order what you are missing.
http://www.koegelmeats.com/

Comment on Apple Buttermilk Waffles with Antique Apple Compote & Whipped Cream (Show #409) by vickie

vickie — Sat, 29 Dec 2007 15:15:27 +0000

we have such fun watching your show on saturday. The food always looks so delicous and of course the presentation is the best!

Comment on Show #311 (Kogels) by Dale Mortenson

Dale Mortenson — Tue, 25 Dec 2007 13:36:08 +0000

Does anyone know if Kogel Vienna hot dogs are available in the Venice/Sarasota, Florida area?

Comment on Show #311 (Kogels) by John Wohlfeil

John Wohlfeil — Sun, 23 Dec 2007 15:39:44 +0000

Please be advised Walmart & GFS under zip code 49855 do not sell Kogel products as listed! Super-One Foods are not listed but do sell them!

Comment on Fork in the Road Cookbook by Eric Villegas by Shannon

Shannon — Sat, 15 Dec 2007 21:25:16 +0000

Hi! I am watching your cooking show right now featuring "cooking with coffee" recipes. I am super excited about this episode because I work at a Milwaukee based roaster and love cooking with coffee! You showed a rub you made, and I found this interesting because during the summer we feature our own rub made out of coffee and delicious spices. MMM. It's good in chili too! You also mentioned a Bolivian pepper (and were excited because your family is from there) and thought I'd share some more coffee knowledge. My coffee company currently offers one coffee from Bolivia…for 19.95 a pound! It is a rare find to find a superb Bolivian coffee, but we are fortunate enough to have found and purchased some green beans that are currently in production for a short time. Thanks for the fabulous show and info on coffee…even after 6 years in the coffee industry, I learned something from Flanders. Great! If you would like some samples of the Bolivian or coffee rub we offer, feel free to ask!

Comment on Michigan Steamed Brown Bread with Dried Cherries and Walnuts (Show #413) by Cordie

Cordie — Fri, 14 Dec 2007 17:47:29 +0000

Want to make this bread but want to know where I can buy the 21 oz. french styled jelly jars? We love homemade bread. My husband and I love your show.
Thank you,
Cordie

Comment on Restaurant Villegas by NormanRick

NormanRick — Sun, 09 Dec 2007 21:35:55 +0000

Why don't you post your restaurant address along with your web site? Are reservations necessary. Will be in Lansing Tuesday and would like to take a side trip to Okemos.

Comment on Apple Buttermilk Waffles with Antique Apple Compote & Whipped Cream (Show #409) by Bea

Bea — Sun, 09 Dec 2007 19:26:02 +0000

It's Sunday and I had everything except the apples- had to go out and buy them- Made up the waffle and it was a super hit. thank you for updating an old time favorite. I don't have the double waffle iron but will be looking for it in my stocking this year.
It did take a bit of work to figure out just how much batter to put in, but just eat the strange looking ones, it takes a learning curve.

Comment on Apple Buttermilk Waffles with Antique Apple Compote & Whipped Cream (Show #409) by Jim Luper

Jim Luper — Sat, 08 Dec 2007 22:29:16 +0000

Love your SHOW!!!!!!! Now I need to learn to cook.

Thank you for a great show, Jim Luper

Comment on Michigan Steamed Brown Bread with Dried Cherries and Walnuts (Show #413) by Gail Current

Gail Current — Sat, 01 Dec 2007 22:36:24 +0000

Looking forward to making this bread for my friends Christmas feast. Thanks for the great idea. Gail

Comment on Baked Michigan Navy Beans with Smoked Bacon, Chiles & Cocoa (Show #413) by Gail Current

Gail Current — Sat, 01 Dec 2007 22:33:55 +0000

First time I have watched your show and loved it. Great ideas! Will be a avid watcher from now on. Thank you Gail

Comment on Eric & Scott at the Epicurean Classic in Traverse City by Susan McGillicuddy

Susan McGillicuddy — Sat, 01 Dec 2007 19:44:59 +0000

Eric:
Do we have to go all the way to Traverse City to have a class with you? How about doing some french pastry (hands on) type of classes here in Okemos. Would help us through the winter.

Comment on Scrapple (Show #420) by Patricia

Patricia — Sat, 24 Nov 2007 15:39:28 +0000

I just watched your show for the first time.
You were making Scrapple, and the recipe sounds great! I can't wait to try it.

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

Comment on Scrapple (Show #420) by Christie

Christie — Sat, 24 Nov 2007 15:23:16 +0000

I absolutely LOVE the show and try never to miss it!! Erics cookbook will definitly be on my Christmas list!!! When I get it..Eric can I have an autograph?? By far the best and most interesting cooking show on TV….and produced locally….FABULOUS!!! It's about time Michigan is in the spotlight for good things—beautiful!! Does the restaurant serve recipes from the show? Where is it? Best,C

Comment on Scrapple (Show #420) by Amber

Amber — Sat, 24 Nov 2007 15:12:36 +0000

I am so exicited about this receipe!!! Thank you, thank you. Although I grew up in Florida my family is from Delaware. Scrabble is a stapple among my Polish relatives. I was raised with scrabble at the table in the mornings. I now live in Michigan and no one knows what it is and therefore I have not been able to share this wonderful dish with my kids. So again, thank you for bringing back a little bit of my childhood.

Comment on Apple Buttermilk Waffles with Antique Apple Compote & Whipped Cream (Show #409) by scott the director

scott the director — Fri, 23 Nov 2007 16:29:04 +0000

Sandy,

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

Comment on Apple Buttermilk Waffles with Antique Apple Compote & Whipped Cream (Show #409) by Sandy DeWys

Sandy DeWys — Sun, 18 Nov 2007 01:45:56 +0000

I would like to get in touch with Herb's Apple Farm in O'Clare,Michigan
He has over 250 varities of apples
Could you get me his name address and phone number?
I've been looking for a certain apple varity
for several years. Maybe I've found a connection?
Sandy DeWys
5292 108th avenue
Holland,Mich 49424-8507
616-875-7278
jsdewys@yahoo.com
I believe the show aired Nov. 3,2007
Thank-you very much

Comment on Show #420 (Scrapple) by James McDonald

James McDonald — Sat, 17 Nov 2007 23:06:25 +0000

Chef,

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

Comment on Eric & Scott at the Epicurean Classic in Traverse City by Jeanette & Bob Woods

Jeanette & Bob Woods — Sat, 17 Nov 2007 18:47:36 +0000

It is SOOO good to have you back! We really missed you. We will send a donation in to WKAR for rescheduling you. We're from Flint, where the local PBS replaced you last year with a cake decorating show…yuch! We traveled to Grand Rapids this autumn, and stopped by for a delicious meal at fork in the road. Best of luck in the future.

Comment on Compound Butter (Show #108) by corey ohigins

corey ohigins — Sat, 17 Nov 2007 15:02:44 +0000

what herb/herbs did you use in your compound butter for the salmon en papillote

Comment on Show #412 (Pumpkin Risotto) by Edie

Edie — Thu, 15 Nov 2007 03:19:06 +0000

I am interested in seeing the pumpkin risotto recipe. I notice that there have been multiple requests. Will it be made available?

Comment on Potato and Roasted Garlic Gratin (Show #410) by Matt Mosher

Matt Mosher — Sat, 10 Nov 2007 22:33:43 +0000

Eric,
This is Matt Mosher, I met you the last couple years at the Epicurian. This year I was hosting the Chef's Reception.
Anyway, just caught your show with the potatoe and roasted garlic gratin. I've been experimenting lately compining yellow potatoes, sweet potatoes and rudibaga. I think this will be a great recipe to use with all three and I asure you I will be trying it soon.
Thanks for the great recipes and one of these days we plan to stop in the resturant and say hello.
Matt Mosher

Comment on Eric & Scott at the Epicurean Classic in Traverse City by Ben Chavez

Ben Chavez — Fri, 09 Nov 2007 16:58:54 +0000

Congratulations on finishing the book. I will need a copy signed by both of you Scott and Eric.

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.

Comment on Michigan Maple Spice Rub (Show #105) by Ben

Ben — Fri, 09 Nov 2007 15:28:46 +0000

It is a dried herbs mix labeled "Italian Herbs" You can buy them at any market.

Comment on Eric & Scott at the Epicurean Classic in Traverse City by scott, the director

scott, the director — Wed, 31 Oct 2007 14:46:17 +0000

WKAR Update - We're back on November 17th
The people have spoken. Thanks for writing and calling.

Comment on Show #402 (Fruit Nachos) by Nikki

Nikki — Wed, 31 Oct 2007 01:11:50 +0000

Hey Eric, it is Nikki. (Celeste and Leons daughter)… I'm just on line looking at all the Murdicks websites and saw this blog.(is that what you call it)haha.. Anyway, I'm just writing to inform you that my mom and dad are in the process of heading up a website. If you think it would be a good idea to post that website with their show and your recipe, just let me know and we'll keep in touch. thanks.