Epicure Culinary is a consultancy with over 50 years combined experience focusing on all phases of seasonal menu creation, design and execution, event venue management, event sales and production, and on/off site catering logistics. We also offer limited private and travel chef services as well as culinary freelance services.
Established in 2003, we evolved from traveling private chefs to return home to Northern Michigan to set down roots again. We built an award winning farm to table catering company and renovated a historic event venue from the ground up. Catering hundreds of events with different scales, scopes, sizes, and budgets has made us sought after industry experts. Sharing this expertise with our consulting clients and returning to intimate event cooking is a natural evolution and the next endeavor we’ll take on as lifelong friends and successful business partners.
These travels and our experiences as small business owners and freelancers have given us a broad and unique skillset, and we are excited to bring this skillset and enthusiam to your next project.
To learn more about our capabilities, please visit our services page.
Andy not only has the knowledge of cultivating relationships, sourcing, preparing and serving food he also brings expertise in event production, such as menu development, kitchen set up, along with both time management and people management skills preparing for the event, during the event and post event.
Cammie is a consultant and event manager with expertise in the areas of event sales, management and production, venue management, staff management, coordination and training, code regulation and compliance, and on/off-site catering logistics, among others.
Epicure started as a kernel of an idea early on in the friendship Andy and I formed while cooking at a Leelanau County restaurant in 1997. Every night after work, the kitchen staff would have a few beers and go skinny-dipping, washing away the kitchen grime while stargazing from the velvety black waters we had known since we were children.
Sitting on the dock those warm summer nights, we would ramble on about ideas, dreams, future travels, and how we wanted life to be. Becoming fast friends, we kept in touch throughout the years and maintained our connection to professional kitchens all the while. Some years later, we felt the pull to put down roots here in Northern Michigan with a newfound desire to take our global experiences and cultivate what we learned here at home.
When we started Epicure Catering in 2003, our main goal was to showcase the best food and culinary talent that the region has to offer. Andy and I began by working as private chefs, traveling with corporate clients and their guests, and catering intimate parties in client’s homes.
Being front and center at these small gatherings gave us a bond with guests and incredible insight into the experience we were creating, which was an intimacy unavailable to us when cooking behind a line at a restaurant.
As the company grew, we strove to maintain this intimate vibe and atmosphere at larger events. We acquired a run down farm in 2005, and meticulously restored it throughout the years as it evolved into a successful and award winning event venue. We fell into event management by accident, as we simply intended to build a place to cook. Yet what we created was so much more. While renovating historic Cherry Basket Farm (now listed on the National Register of Historic Places), we worked tirelessly to showcase artisanally produced food and build a team of incredibly talented and skilled individuals. We feel that acting as stewards of the farm and sharing it with others was our greatest achievement to date.
As a dynamic and sought after duo, we tirelessly worked to elevate the experience of fine dining and contemporary cuisine sourcing local ingredients and sustainable practices and introducing this ethos to Northern Michigan. In our time as Epicure Catering and managing partners at Cherry Basket Farm, we were able to participate in an array of exciting business experiences, from catering, to personal cheffing, traveling cheffing, fundraising event hosting, cookbook production and being featured on The Cooking Channel.
Now we’ve come full circle.
We sold the venue in 2020 so we could return to how we began – Andy and I, and the passion we have always shared for interpreting the world through food, cooking, and a meal enjoyed from origins we are proud of, under the exceptional hospitality we stand by.
Catering hundreds of events with different scales, scopes, sizes, and budgets has made us sought after industry experts in the fields of event execution and management, as well as culinary planning and design. Sharing this expertise with our consulting clients and returning to intimate event cooking is a natural evolution and the next endeavor we’ll take on as lifelong friends and successful business partners.
In this new iteration as Epicure Culinary, we walk with experience and confidence as we hope to continue being a regionally sought after culinary team capable of expert event and project management.
We look forward to the opportunity to create and cook with you. After all, it’s the people who make this lifelong passion project truly rewarding. -CB