TRAVERSE CITY — Michigan travel hotspots are increasingly appealing to those who travel by their stomachs.
Nearly every “Top 10” list of why people select a leisure travel destination includes exploring the food scene. The culinary atmosphere gives a taste of the local culture and the flavors of the region.
Michigan’s unique microclimate, courtesy of its proximity to the Great Lakes, allows the state to have a fertile agricultural scene. In fact, Michigan is ranked number two among U.S. states with the most variety of fruits and vegetables, just behind California.
That food diversity is gaining a lot of attention. It’s why international UK influencers Josh and Jase explored Detroit-style pizza, Grand Traverse Pie cherry pies, and Upper Peninsula pasties. It’s why James Beard nominees are finding new homes in the state. It’s also why Pure Michigan is seeing growing interest in the state’s food scene.
“Culinary is a true driver when it comes to travel and determining that destination,” said Vice President of Pure Michigan Kelly Wolgamott. “I think there’s a renewed interest when it comes to culinary and travel. They want to go do the you-pick. They want to do the roadside farm markets. Those are part of the experience, and it really provides them that touchpoint of what the community is all about.”
The interest in food is not only happening around Michigan, but throughout the United States and the world, according to President of Frommer Media and Travel Guide Pauline Frommer.
“Oh, many people are traveling to eat, absolutely,” she said.
She adds companies are popping up that provide one-of-a-kind dining experiences, like one that finds a grandma to make an authentic Italian dinner.
Frommer, who has roots in Michigan, was reconnecting with the state’s culinary experience at the recent Traverse City Food & Wine. Frommer said the festival supports the reputation of the region.
“I think the reputation is soaring, and it’s a well-deserved reputation.”
Traverse City Food & Wine was in its second year and held more than 80 individual events over five days, with the vast majority of the events sold out. The festival included dinner with James Beard nominees, farm and vineyard tours, cheese and wine tasting, cookbook discussions, and a main event with the Grand Tasting that took place overlooking Grand Traverse Bay. The event drew thousands of people.
“This is the Culinary Coast,” said Traverse City Tourism President Trevor Tkach. “We have our own fresh ingredients, extremely diversified portfolio, a variety of different flavors here, and we maximize the potential.”
Grosse Pointe-based chef Freeman Gunnell and his wife, Megan, created a business centered around traveling the world to stage training for therapists. But at the core of the program is using the chef’s skills in the kitchen where he serves up dinners that feature the food of the local region.
The two recently constructed a “Treehouse Kitchen” near Manistee to stage training sessions paired with food focused on Michigan flavors. Gunnell says he’s witnessed growing respect for the culinary scene in Michigan.
“I feel we’ve gotten a lot of recognition around the world in terms of our wines, in terms of our food production, in terms of our quality, in terms of our culinary restaurants that have opened up in Traverse City, and in Grand Rapids, and in Saugatuck, and in Detroit,” Gunnell said. “I think we’ve proven ourselves that we can go toe-to-toe with any restaurant and any food production place in the country.”
Traverse City is known as the Cherry Capital of the World, with the National Cherry Festival celebrating its 100th year this summer. Attention to the food scene is expanding from cherries and other fruits.
“Now we’re converting into a more sophisticated epicurean experience,” adds Tkach. “I think this is a moment for Michigan, and definitely for Traverse City, where we are coming into our own. We’re taking advantage of what’s right in front of us, what’s coming from the ground and putting it on the plate.”
For Wolgamott from Pure Michigan, the food becomes a way for people to connect, and the state is harvesting the benefits.
“We all want to share bread with the family and friends that we’re dining with, right?”