Slipped into town tonight for dinner ... Stella
Some delicious scallops seared with a bit of fennel, then
Beets
Char-grilled & chilled, house made mozzarella cheese, red onion,
kalamata olives, extra virgin olive oil
Shirley went with the Fregola Sardo,
Slow-cooked pork shoulder, caramelized onions,
diced tomato, brown sugar & coriander
For me it was Wagyu Beef Top Sirloin,
Char-grilled, linguine with white potatoes, leeks,
sage & cream, braised red cabbage, veal stock
Accompanied by a refreshingly good Bowers Harbor Vineyards “Erica Vineyard”
Cabernet Franc
Local reds are starting to come into their own
Trattoria StellaThey were just invited to James Beard House :
Trattoria Stella has scored a little coup in the culinary world. Next May, the TC restaurant’s owners and executive chef will head to New York City and take over the kitchen at the famed Beard House (as in James Beard, the oft-described “dean of American cookery”).
“Since I’ve been in culinary school, I’ve thought of cooking at 
the Beard House,” says chef Myles Anton. “Basically, I’m blown away by the whole opportunity.”
Stella proprietor Amanda Danielson says a member of the board of the James Beard Foundation dined at the restaurant over the summer and told her the restaurant belonged “on the radar” of the foundation. One thing led to another and a night was booked for Chef Anton to cook.
Anton will be responsible for a 70-person wine dinner, to include four bite-sized hors d’oeuvres and a five-course meal. His menu is under wraps for the moment other than plans to bring some local produce and meat with him. Danielson, also the restaurant’s sommelier, will be doing the wine pairings and expects to include a couple northern Michigan vintages.
The May 13 dinner is open to the public and Anton says he’s hoping a few of the restaurant’s TC fans make the trip, too.
