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CAKE ARTISTS

Designing memorable cakes for wedding day celebrations is their passion Cutlines Bee_cake: A beehive with two “love bees” atop are part of this wedding cake from Midtown Bakery in Negaunee. Berry_cake: Four gorgeous tiers of deliciousness are loaded with fresh berries, and the entire cake is doused with a caramel drizzle. Beth’s Creations, LLC, created […]

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WEDDING WONDERS

Deeply symbolic or simply delicious, a history of the wedding cake Story and photos by Katherine Larson Cutline White or chocolate, pillared tiers or something completely different, wedding cakes can be as varied as the couples who make them a part of their celebrations. This multi-tiered wedding-day wonder, covered in chocolate icing and fresh raspberries, […]

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Totally Tofu

Tofu makes the perfect pairing to spring veggies Cutline: Tofu slices sautéed after a quick dip in Bragg’s Liquid Aminos go nicely with roasted squash napped in a sweet-and-spicy sauce. Tofu packs a protein punch and is an incredibly versatile food. Story and photos by Katherine Larson Tofu. Some of us love it; some recoil […]

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Lentils

Story and photos by Katherine Larson None of us is immune to the mischance that can lead to a struggle making ends meet. Indeed, times are sometimes difficult enough that it feels like the proverbial wolf at the door has actually poked a paw in. And yet we must eat. Enter the lentil. Inexpensive and […]

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Bear: It’s what’s for dinner

Story and photos by Katherine Larson Your At the Table correspondent recently attended a wedding in Michigamme. From my perspective, the highlight of the wedding reception was a spectacularly delicious treat: bear meat. Bear has its aficionados and its doubters, but I myself had never tasted it before. With one bite, I became a convert. […]

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Bûche de Noël

Story and photos by Katherine Larson Looking for a spectacular Christmas dessert, one that is both decorative and delicious? Consider a Bûche de Noël. Literally, the words mean “Christmas Log.” It is the culinary version of a yule log, the tradition that early European Christians adopted from pagan Celts and Gaels who burned a large […]

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Rethinking fruitcake

by Katherine Larson The world is divided into two categories: Fruitcake Lovers and Fruitcake Haters. There are more of the latter than the former. I used to be one myself. Then I tasted the fruitcake that is the subject of this article and became a convert. I tested it out on fellow Haters and they, […]

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Beyond ramen

Story and photos by Katherine Larson After the first flush of excitement of moving into the college dormitory and exploring the manifold options that the college dining service offers, there inevitably arrives a time when the sheen wears off. Enough with cafeteria food. Enough with dining services. A college student wants to cook. Why? It […]

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A taste of Finland

Story and photos by Katherine Larson Your “At the Table” correspondent recently participated in the Marquette Choral Society’s tour of Finland, honoring that country’s centennial. So this article presents At the Table in Finland. It will not be a travelogue; I won’t linger on the fascinating museums or the Tall Ships festival or the two-person […]

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Cooking by the book

By Katherine Larson Almost everyone enjoys eating, and many of us enjoy reading about eating. I don’t mean cookbooks, and I don’t mean those strange amalgams where chapters of narrative are interspersed with recipes. I mean books, real true good books, which happen to mention food along the way. The literary culinary experience starts early. […]

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Rustic Eating

Life brightens up as the weather gets warmer for lots of reasons, of course, but for one special and important reason: Now we can make pizza on the grill. The first time we tried this, years ago, we were filled with trepidation. How could we put dough right on the grill? Wouldn’t it droop through […]

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The crisp, cool, refreshing waters of Mother Superior

Story and photos by Katherine Larson May is a lovely month in the Upper Peninsula. Of course, nearly every month is a lovely month in the Upper Peninsula (I reserve comment about the greyer, muddier bits of March), but May is particularly so. It is just not lovely for the same reasons that May is […]

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Eating eggs

by Katherine Larson The image of a hard-cooked egg seems perfect, a pearly glistening ovoid encasing a spheroidal golden ball of yolk. Too often, though, the yolk is dry and chalky, with a greenish tinge. The pearly ovoid is rubbery and pockmarked with the evidence of frustrated attempts to pick off stubborn bits of shell. […]

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Zephyr makes good food a breeze

by Katherine Larson I love it. It’s my baby. It cost more than my car.” Mika Benton gestures toward the gleaming flywheel slicer enthroned at the charcuterie station of Zephyr, Marquette’s new wine bar. Ultra-sharp and designed to process the variety of cured meats known as salumi (including Prosciutto di Parma and a whole variety […]

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Teatime in the UP

by Katherine Larson When January’s bitter cold accompanies brilliant sunshine, we may be lured outdoors to frolic, but eventually we return to warm up indoors. When January’s brief warmth comes with washed-out grays, we may just huddle indoors. In either case, we seek out a fire if we can. And we welcome a nice cup […]

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