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 · No. Michigan‘s Biggest...
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No. Michigan‘s Biggest Restaurant

Al Parker - December 7th, 2006
All of those snarky old jokes about hospital food just don’t apply to the largest meal provider in Northern Michigan.
Both the quantity and quality of food is impressive at Munson Medical Center’s Cafeteria, which provides some 24,000 meals to patients each month and between 6,000 to 8,000 “transactions” each day to visitors and staff.
“We use the term ‘transactions’ for the Cafeteria because some of those might involve a cup of coffee, a cookie or a salad and are not full meals,” explains Ted Maury, catering and retail manager of the facility. “On a typical day we’ll sell 150 to 200 burgers, 100 pizzas, 100 to 200 sub sandwiches and more than 200 meals from our Innovation Station where we serve special salads and other offerings.”
The Innovation Station, which features fresh, made-to-order salads and other meals, was the site earlier this year of a popular program that enabled Munson’s Cafeteria to offer diners fresh produce from Traverse City area farms.
Registered dietitian Laura McCain worked with Maury and local farmers on the concept which proved to be very popular. Cafeteria staff used the tasty, fresh produce in preparing special meals and also sold the items in bulk quantities.
“The first item we tried was asparagus,” says Maury, with a smile. “People went nuts. We couldn’t get enough to sell. It was the biggest day we ever had.”
There was the same type of reaction to other fresh items, including blackberries, cherries, apples, pumpkin squash and strawberries. “We brought in, I believe, 50 flats of strawberries and every strawberry was gone by noon,” recalls Maury. “So we ordered another 50 flats the next day and they were gone in two hours. It was amazing.”
The Innovation Station is one of the most popular sites in the Cafeteria, which opened in 2003 as part of a major hospital renovation. Staffers Ty Karns and Fernando Buieles specialize in adding new twists to healthy dishes, especially salads.
“That’s where we make salads fresh and sizzling right in front of you,” says Maury. “Our most popular is probably ‘Sue’s Salad,’ which is named after one of our staff, and includes strawberries, nuts, soft cheese, romaine and grilled chicken. We also do some great fajita salads and stir fries, both pasta and oriental.”
Another big seller is the cafeteria’s Carolina barbecued pork, which is slow-cooked for nine or 10 hours before serving.

NEW MENU COMING
The cafeteria menu rotates monthly and will be undergoing some changes in upcoming months. “Our new menu will include nutritional information on 90 percent of the items we sell,” explains Maury. “We’ll offer new ways to present some classic dishes, some new ethnic dishes, including Asian, Latin, Middle Eastern, Moroccan and Indian. We’ll be doing more of that in the future.”
Starting early next year, the Cafeteria will begin a guest chef program in which professional chefs from area restaurants will be invited into the hospital kitchen one day per week. They will join Munson’s two main production chefs, Stu Leach and Paul Groesser to whip up some new taste treats.
When you’re serving such a large volume of people, things like traffic flow are important, says Maury. “We sell about 500 cups of coffee each morning,” he says. “So we’re working on a way to improve traffic flow around our coffee and water area.”
One change that really helped speed up traffic flow is the Munson EZ pay system for employees. Two years ago the Cafeteria adopted the voluntary program which allows employees to pay for their meals without using cash. They simply give their ID card to the cashier who runs it through a scanner, which keeps track of purchases. The money is then automatically deducted from the employee’s paycheck in the next pay period. The result has been less congestion at the checkouts.
“It’s working better than we expected,” says Maury. “We have more than 50 percent of our employees enrolled in EZ pay. That’s pretty phenomenal. We were told that one-third would be a success. We’re over half.”

ROOM SERVICE DINING
Another very popular program is the hospital’s room service dining now offered to patients. First launched about four years ago, the program allows patients and their families to select meals from an extensive restaurant-like menu. The food is prepared when the patient orders it, not ahead of time. Then the food is delivered right to the patient’s bedside.
“We provide 600 to 900 room service meals a day,” estimates Maury. “A patient can order a single meal or we can provide meals for a whole family. We’ve sent up to eight or nine meals to one room for a family to share. Our goal is to deliver a tasty, hot meal within 10 minutes of ordering.”
From a patient’s viewpoint, it offers greater variety and allows them to choose meals that appeal to them at the time they want to eat. Under the previous system, meals were ordered a full day ahead of time.
The room service menu choices are impressive. For breakfast there are seven fruit choices, 10 hot and cold cereal choices, omelets made to order, plus bakery items. Lunch and dinner feature soups, salads and sandwiches, four types of pasta, pizza with 10 different toppings, plus taste-tempting entrees such as baked Atlantic cod fillet, cherry glazed grilled chicken breast, and roast turkey breast with dressing. Several desserts and a full range of beverages are available.
If a patient has been placed on a special diet, some menu changes may be modified or substituted.
“This system gives our patients much more control over when and what they want to eat,” says Maury. “It’s been very successful.”

OTHER CUSTOMERS
In addition to preparing food for patients and at the cafeteria, Munson’s food services staff also provides meals for the hospital system’s Munson Community Health Center, the Hospice House, the Drug and Alcohol Treatment Center and two child care centers. They also cater a number of Munson events, such as the hospital’s annual holiday party which involves meals for some 4,000 employees and volunteers.
Maury and the food services staff of more than 100 are looking forward to the January opening of the hospital’s new emergency department. “There are four to six open houses being planned for the ER opening,” he says. “We’ll be preparing food for all of those.”
While some eateries change staff the way Paris Hilton changes boyfriends, Maury notes that there is relatively little turnover in Munson’s food services department.
“Our staff is really quality conscious,” he says. “We have people who have been here for many years, in an industry that is known for high turnover. We just don’t have that here.”
Maury says the food services staff is proud of the work they do – feeding employees, patients and their families.
“We’d like people to know that when they find themselves at the hospital, they can get a tasty, nutritious meal in a comfortable setting,” he says. “That’s what we do.”
 
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