I’ve always felt that fresh, tasty ingredients were the key to any good cooking. It sounds as if the chefs in question are rather like chemists mixing various ingredients to see what might occur. If these folks want to play with their food and charge exorbitant prices, I guess there are people who have plenty of money (or who used to) who are looking for new sensations and tastes and are willing to pay anything for the prestige of having been at So and So’s Restaurant. Now I’m wondering who goes to The Cooks’ House, certainly not people from California. It takes a day to get there and a day to return. That’s quite a commitment of time for a dinner. Traverse City is the cherry capital of the world, not to mention the plethora of indoor water parks, and the home of the macaroni cook-off the Saturday after Thanksgiving. I still wonder who goes to The Cook’s house?

Thanks for tipping off the masses to a great find in our lovely part of the world!