Martha's Hits The AP Wire as a "Foodie Haven"

Martha’s Hits The AP Wire

According to John Flesher of the The Associated Press, the Traverse City region is fast becoming known as a “foodie haven.” And Martha’s Leelanau Table is one of the reasons why! Here’s what Flesher said about us, “Martha’s Leelanau Table, a European-style bistro in Suttons Bay, stuffs its pancakes with northern Michigan blueberries and its frittatas with cheeses from nearby dairies.”

Thanks John!

Source: “Michigan’s Traverse City Is An Up-And-Coming Foodie Haven” by John Flesher of the AP; July 19, 2009.
Read the full article of how Martha's Leelanau Table is helping to create a "Foodie Haven" in the Traverse City region and in Leelanau County using cheeses from nearby dairies

About Martha & Friends at Martha's Leelanau Table

Martha Ryan's dream of having a restaurant in Leelanau County has now come true. After years of working for others, Martha is creating the dining experience she believes everyone will enjoy. Judy Balas, architect, gal friend and property owner, has transformed an old home on main street into the perfect venue for Martha’s new enterprise.

Martha brought in Susi McConnell to be the pastry chef. Nearly life long friends, Susi formerly worked as pastry chef for Jim Milliman at Hatties in Suttons Bay, and most recently for Carol Worsley at Thyme Out in Glen Arbor.

Traverse Magazine's Web Site Article About Martha's Leelanau Table's Cooking Classes

Elizabeth Edwards, Traverse Magazine's Managing Editor, paid us the ultimate compliment in her recent article when she said, “If you’re a Northern Michigan foodie and you don’t know Martha Ryan, owner and chef at Martha’s Leelanau table in Suttons Bay, it’s time to meet her.”

Elizabeth, her husband and several friends attended one of our cooking classes, and she’s written about it. That night we made (and ate!) a variety of tasty delights that included stuffed green olives, goat cheese souflees on a bed of mixed greens, a simple risotto, pizza with an Italian ham (speck), asparagus, mushrooms, and cheese, and flourless chocolate cake for dessert. Sound good? Give us a call to sign up for one of our upcoming classes!

Thank you Elizabeth for the glowing review.

Read the entire article “Dinner at Martha’s Leelanau Table by Elizabeth Edwards” and see some photos from the event.

We're just opening and daniela has pecan rolls coming out of the oven and she's also making asparagus quiche for zonta tonight.  the smells in the kitchen are great right now.  coffee brewing, warm, yeasty rolls and soup on the back burner.  more later