FESTIVAL OF FOODS

Record-Eagle/Jan-Michael Stump
A root vegetable egg roulade with swiss chard, radish, pork sausage, parsnips, carrots, farmers cheese, onions, potatoes and creme fraiche, made by Jonathan Dayton who along with Stephanie Wiitala will lead "The Ultimate Breakfast," workshop during the Northwestern Michigan College Festival of Foods.

tcrFOOD20170119js09FEATURECHEFRESTAURANTBREAKFAST