Recently, some friends asked me what all the fascination over morel mushrooms was all about. Anyone who moves to Northern Michigan will quickly learn that there are three closely guarded secrets: deer hunting locations, fishing spots and morel mushroom locations. Morels, to put it simply, are Northern Michigan’s gold. Fresh morels command $35 to $50 a pound and even more. After the season ends, dried morels go for $200 a pound in some cases. Morels are starting to pop up all over Northern Michigan and here are some ways for you to enjoy to experience. If you are looking for a guided hunt, see Mushroom Man Joe Breidenstein of Walloon Lake. For 30 plus years he has been hosting Morel weekends with guided hunts and a gourmet home-style dinner. These Morels & More weekends go through May. Call 231-535-2227 for more info. If you like festivals, try the 48th Annual National Morel Mushroom Festival in Boyne City, May 15–18 (morelsfest.com) or the Mesick Mushroom Festival this weekend, with the complete line up of activities at mesick-mushroomfest.org.
I remember several years ago my wife and I thumbing through the Yellow Pages trying to figure out where to go for dinner and we were left uninspired. Sure there was Windows, Tapawingo, LaBecasse and others in the fine dining category, but on our middle class incomes those were special occasion places, not everyday dining choices. It just seemed that we had tired of the limited casual dining choices in the region. Times are a changing here in Northern Michigan. Despite the doom and gloom reports in the media of a challenged economy, the foreclosure crises, gas closing in on four dollars a gallon and the tourism industry also struggling, several entrepreneurs in Northern Michigan have or will soon be opening new dining establishments. After some research I was able to determine that since our RestauranTour issue last year, 71 new eateries have opened or will be opening by this June. Another 12 restaurants have given themselves a makeover. So in this challenged economy why are so many venturing into such a risky business (three out five restaurants fail)? I surveyed several of the proprietors of these new start ups about why they were opening a new restaurant, especially now. There was almost a collective answer: Inspiration.
Tastemakers: Michigan Aspearagus/Forty-Five North Riesling
Usually, when you hear “board of directors,” you think corporation. But even vegetables have board of directors and that is the case with Michigan Asparagus. The popular veggie that is currently sprouting, is valued at $20 million annually in Michigan, and the state ranks third in production with 15,000 acres expected to generate more than 25 million pounds. So why does a veggie need a board of directors? “We are dedicated to spreading the good word about the virtues of asparagus, one of nature’s most perfect foods,” said John Bakker, executive director of The Michigan Asparagus Advisory Board.” “We seek to promote the production and consumption of asparagus grown in Michigan as well as to assist in the agricultural research and development of asparagus farming.” The Village of Empire decided to honor asparagus by launching the Empire Asparagus Festival five years ago. The weekend festival (May 16-18, 2008) is full of fun-filled events such as the 5K Kick Ass-paragus Fun Run/Walk on Saturday and the Asparagus Parade when the only requirement is that your entry “salute the famous green stalk.” Speaking of stalks, you know you are important when they make a film about you. The Northern Michigan premiere screening of the new film “Asparagus (A Stalk-umentary)” will be shown free this Friday night at the Empire Town Hall.
