Happy Hour

A weekly snapshot of Happy Hours around the region…


FireFly
Everyday, open-7 p.m., $1.75 highballs, $2.50 house chardonnay, $2.00 drafts, $1.00 off everything else.
310 Cass St., Traverse City

Fred's
Sunday-Thursday, 3-6 p.m., $1 off all drinks.
422 North 5th St., Roscommon

Lulu's Bistro
Thursdays, 5-9 p.m., $3 wells, $2 off drafts, select $5 wines.
213 N. Bridge St., Bellaire

Boyne River Inn
Everyday, 3-6 p.m., 1/4 off drinks.
229 Water St., Boyne City
 
Rendezvous Lounge, Odawa Casino
Thursday & Friday, $2.25 domestic drafts, $3.25 well drinks, $3.25 house wine.
1760 Lears Rd., Petoskey

Choice Bits!

Round-the-region snapshots of the dining scene. 

RUTHIE'S CHICKEN & DAIRY TWIST: Roasted chicken and ice cream, malts and shakes.
201 N. Bridge Ln., Bellaire. 213­-533­-8538.

MONEY'S PLATTE RIVER INN:
Practically an Up North institution, the place to find out the latest fishing or snowmobile news from the locals and visitors who gather for their hearty breakfasts, steaks, burgers, soup & salad bar, & homemade desserts.
10921 Main St., Honor. 231­ 352­6585.

BC LANES FAMILY ENTERTAIMENT CENTER:
When you've worked up an appetite from all the bowling and karaoke that Boyne City Lanes has to offer, you'll find a selection of hearty fare to choose from, including homemade soups & desserts. Cocktails are served at the Lanes,with live entertainment and glow ­bowling nights.
1199 West Boyne Road, 231-­582­-6353.

CHINA ONE:
Open 7 days a week for lunch & dinner. Full Chinese menu, as well as Hunan & Szechuan entrees.  Daily specials, special combination plates,  a lunch & dinner All You Can Eat Buffet. 
616 S. Mitchell St., Cadillac, 231­-876­-8888.

A&W:
Take a trip back to the '50s where chili dogs & frosted mugs of root beer are still served up by carhops at this All ­American institution. Elvis has been known to make an appearance during their annual summer “A&W Cruise Night” in August, as do cars from the 50’s and 60’s that we remember well.
At the bottom of the hill, 21 Lake St., Frankfort,  231-­352-­9021.

BIG BUCK BREWERY & STEAKHOUSE:
From Antler Ale to Wolverine Wheat, Big Buck specializes in microbrewed beers. Offering the usual beef and buffalo burgers, steaks, and ribs, plus more unusual fare, like their portabella sandwich with red onion marmalade and provolone cheese.
550 S. Wisconsin Avenue, Gaylord, 989­-732-­5781.

THE NEW YORK RESTAURANT:
A refined atmosphere, subdued lighting, and an appetizing selection of epicurean treats awaits the diner at this Harbor Springs corner landmark. Menu selections range from their smoked whitefish ravioli appetizer to their Atlantic salmon, baked polenta and eggplant, tomato basil fettuccine, or filet mignon ­ and their brunches include one of the best versions of Eggs Benedict around.
101 State Street, downtown across from Bar Harbor, 231­-526-­1904.

EMPIRE VILLAGE INN: 
Pool tables, a full bar, friendly service and a varied menu make the Village Inn popular with families and locals.  Dinners include Lamb Skewers, Blue Corn Enchiladas, Charbroiled Whitefish, Lasagna and Ribeye.  Also burgers, sandwiches, salads, appetizers and pizza.  Lunch and Dinner.
Just north of the blinking light 116601 Lacorre Ave. on M­22,  Empire. 231-326­-5101.

JESPERSON'S:
One of Petoskey's first restaurants, Jesperson's is famous for homemade pies and fresh turkey. Breakfast and lunch.
312 Howard, Petoskey, 231­-347­-3601.
 
CUPPA JOE:
Located in Building 50, grilled panini's, soups, wraps, baked goods, specialty coffees and teas.
1200 W. 11th St., Traverse City, 231-­947­-7740.

Home · Articles · News · Dining · A Thought Takes Root... Tim Young...
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A Thought Takes Root... Tim Young blends enviornmental concerns with gourmet market

Ross Boissoneau - May 26th, 2005
Few people exhibit more commitment to the environment than Timothy Young.

He’s been on the board of the Michigan Land Use Institute, Friends of the Crystal River and the Northern Michigan Environmental Action Council (NMEAC). He has spent time overseas in human relief efforts. He built his home himself, partially from logs that fell on his property, partially from recycled and reused materials.
This being a food story, there’s also the matter of his home-grown business. Food For Thought incorporates hand-picked wild foods, organic foods, and intriguing combinations of both in secret recipes for preserves, muffin and pancake mixes, honey, syrup, and even leeks.
The business has grown dramatically since he began it in 1995, but some of the original products are still among the most popular. “The blueberry merlot is our best seller, and the tart cherry cabernet is also popular,” said the unassuming company CEO and chef, who also points to the wild pickled leeks as a personal favorite.
The company’s catalog also includes such exotic fare as Organic Apricot Chardonnay, Organic Lavender Blueberry Preserves, Dried Wild Mushrooms, and Wild Leek Relish. But it doesn’t end there. Food For Thought also features coffee, soaps, and gift baskets, and Young’s ambitious plans include expanding his product line to include numerous environmentally-responsible products.

GREEN WEB
“I want this to be the website for green products,” he said. To that end, he’s rechristened his website, giftsthatmatter.com. And in addition to appearances at various food shows – Food For Thought has been featured at the Bon Appetit Wine and Spirits Focus in Chicago, for example – the company has also been part of the Green Fest in San Francisco.
“Did you know over 50% of people say they will spend more for a (green) product?” he asks. Whether you’re speaking about food or about the environment, Young is easily enthused.
You’re also likely to find yourself eating products prepared by Young and his staff (which varies from 15 in the height of summer to five in the off-season) for some of the area’s other food companies. He makes some of the products for Cherry Republic and other private label companies from their recipes.
“The private label companies are a big chunk of our business,” Young said.
No matter the philosophy, the business would not have survived if the goods didn’t measure up. No problem there, as the jams, preserves and other comestibles are original and delicious.
Of course, there’s still that pesky environmentally-conscious and sustainable approach he favors. That’s reflected in the company donating one percent of its gross to various environmental organizations. And there’s the volunteer program, where company employees can get a paid day off, so long as they spend that day volunteering.

SPREADING SUCCESS
Food For Thought products now can be found at over 25 stores throughout Northern Michigan and more downstate stores in areas such as Detroit, Ann Arbor, East Lansing and Grand Rapids; even in over 40 stores across the country. The success is gratifying to Young.
It can be measured in another way as well. No longer does Young have to work quite as hard as he did when he first started the business.
“I used to work 60 to 70 hours a week plus weekends. Now I work about 50 and get some weekends off,” he said.
 
  • Currently 3.5/5 Stars.
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