Happy Hour

A weekly snapshot of Happy Hours around the region…

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

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.

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.

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.

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.

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.

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.

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.

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.

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.
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 · Home Wine & Beer Making
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Home Wine & Beer Making

Rick Coates - March 15th, 2007
Making your own wine and beer at home grew in popularity during the Prohibition days. After Prohibition the practice continued by hobbyist and those looking to avoid paying alcohol taxes. Confusion existed as to the legality of brewing beer or making wine at home, so in 1978 Congress passed a provision that was signed by President Carter that allowed for brewing up to 100 gallons of beer annually or 200 gallons annually, for households with two adults, for personal consumption and not to be sold.

The Law States
Early interpretation of the law by some led many 18 year olds to believe that adults were those 18 years or older. While some have interpruted the law as those under 21 yet older than 18 have the right to brew beer, another law prohibits anyone under the age of 21 from possessing alcohol. To further cloud the issue some states have laws prohibiting home brewing and home wine making. Michigan follows the federal statue, and if you are under 21 and think it is cool to brew your own beer or make your own wine, you have been warned you are breaking Michigan law once it becomes alcohol, so stick to making homemade root beer until you’re 21.
The emergence of the local wine region (25 wineries are now in northern Michigan with reports of 20 additional wineries in the works) has sparked a lot of interest in winemaking. This weekend members of the Parallel 45 GrapeGrowers will be hosting a Home Wine Makers Seminar on the Old Mission Peninsula.
Northern Michigan also has its share of micro/brewpubs that has created interest in homebrewing. Recently the Northern Michigan Homebrew Club formed at Shorts Brewery, and another club focused on Mead making (wine or beer with honey) started at the Traverse Brewing Company.

brewing revolution
During the 1970’s and early 80’s home beer making became popular and helped to start the craftbrew (micro and brewpubs) revolution in the country.
Phil Anderson, owner of Diversions in Traverse City, has been at the heart of both the home wine and beer-making scene in the region since 1979 when he bought Ken’s Wine Making Supply Shop.
“In the early days it was 60% beer makers and 40% wine makers coming in, and when Ken first started out it was the other way around,” said Anderson.
“When the brewpubs came into the mix, there was a drop in beer making, but now it is coming back, and so it is about 50/50 mix.”
Anderson notes that several area winemakers got their start as home winemakers and were regular customers of his. It is what Ray Isaacson, president of the Parallel 45 Grape Growers (a group of Northern Michigan grape growers), hopes to accomplish with the home winemaking seminar he is hosting this weekend with winemaker and grape grower Werner Kuehnis.
“With this region growing in vineyards and wineries, we want to create an interest in winemaking,” said Isaacson. “We hope that people will start by making wine at home and then maybe take the next step and plant a vineyard. We need more grapes up here to meet the need.”
Anderson says that currently there are no home winemaking clubs in the area, but he hopes this might be the start.
“There are a lot of home winemakers in the area, so the foundation is there for a club,” said Anderson. “So maybe this will be an inspiration for that.”

Local connection
There is a homebrew club that recently started. The Northern Michigan Homebrew Club started last December and has been meeting monthly at Shorts Brewery in Bellaire.
“I saw a need for it as did some of my customers,” said brewmaster Joe Short. “We have just finished our first batch as a club. We welcome new members and each month we will discuss different topics. There is no charge - you just have to come with a willingness to contribute and have a passion for beer.”
Phil Anderson has seen many changes in the home brew and winemaking industry.
“Probably the most notable is the quality of equipment and ingredients out there,” said Anderson. “Homebrewers used to get into this because finding quality beers in the marketplace was a challenge. Now with all of the craftbeers, that has changed. Price seems to be a driving factor. F or example a home winemaker is able to produce a tasty bottle of wine for less than 3 bucks.”
One thing that hasn’t changed is the challenge of cleanliness.
“The only thing from keeping someone from making a good batch of beer or wine is not having clean equipment,” said Anderson. “The process is pretty easy, but too often someone ruins a batch because they didn’t take the time to sterilize their equipment and bottles.”
So has the ability to order products online hurt Anderson’s business?
“Actually no, because after shipping and handling fees, my prices remain competitive,” said Anderson. “Plus it is hard to get your questions answered online; people usually have questions and want immediate answers.”
Anderson has start up kits available for both home wine and beer making. Prices range from $65 to $300 to get started, depending on how serious one
wants to get.
To learn more about the Northern Michigan Homebrew Club visit
www.shortsbrewing.com or call Joe short at 231-533-6622. The group will meet again on March 21 at 6 pm at Shorts and will attempt to make the first mushroom beer.
“We have been inspired and challenged by Mushroom Man Joe Breidenstein of Walloon Lake,” said Short. “He promotes Morel mushroom hunts in the spring and wild mushroom hunts in the fall, and he has provided us with a collection of wild Michigan mushrooms, so we will see what we can come up with.”
To participate in this Saturday’s Home Wine Making Seminar, please RSVP to Ray Isaacson, (231) 941-2297. For additional information on either home wine or beer making, stop in and see Phil Anderson at Diversions, 104 East Front Street (corner of Front and Union) in Traverse City or call him at (231)946-6500.
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