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 · Tastemakers: Food Safety...
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Tastemakers: Food Safety Modernazation Bill of 2009 HRB875-S425/ International Riesling Foundation

Rick Coates - March 30th, 2009
Food Safety Modernization Bill
of 2009 HR875 -- S425

Over the past week I have received several calls and e-mails from concerned organic farmers and others about a new bill in front of Congress (House Resolution 875 and Senate Bill 425) known as the Food Safety Modernization Bill of 2009. The fear is that the legislation could possibly eliminate organic farming, farm markets and small farm operations such as small orchards and vineyards in this country.
With all of the recent food poisonings and recalls on mass-produced items that have contained e-coli and other harmful bacteria, it was only a matter of time before Washington D.C. was going to step in and do something. But is this bill really the answer?
First, here is a brief definition of the proposed bill from its sponsors: “To establish the Food Safety Administration within the Department of Health and Human Services to protect the public health by preventing food-borne illness, ensuring the safety of food, improving research on contaminants leading to food-borne illness, and improving security of food from intentional contamination, and for other purposes.”
On the surface this sounds good, but if you dig deep into the pages upon pages of this proposed legislation you start to wonder if you will be able to grow food in your own backyard. In typical Washington D.C. fashion, the wording is complex and confusing and leaves room for a lot of interpretation. For example, this new agency would establish extensive and uniform inspections and growing and production requirements for all “food production facilities,” meaning any farm, ranch, vineyard or confined animal-feeding operation.
But what determines the definition of an orchard: two or more trees? If you grow produce in your backyard and sell it in front of your house are you a farm? According to the proposed bill the answer is yes.
Here is what concerns opponents: This bill might force organic farmers and others to use certain pesticides, fertilizers and herbicides for growing and raising their products. Some have even interpreted that if this bill passes it would be illegal to use manure as fertilizer. This bill would create a uniform way that all produce, cattle etc. is grown and raised in this country.
Interesting to note, this bill benefits large corporate farms and food production facilities; many of them played a role in drafting the legislation. Apparently the Food Safety Modernization Bill of 2009 is on the fast track to pass both houses of Congress. Concerned citizens are urged to contact their legislators and ask them to slow down on this and get all of the facts. Look for a detailed article in the coming weeks in the Express. In the meantime, do your own research by looking into this legislation. --Rick Coates

International Riesling Foundation

I get asked all the time about food and wine pairings. Sure there are the old school rules of red meat/red wine and white meat/white wine. But those rules are being thrown out the window as wine drinkers are taking a more explorative approach to their wine-food pairings. If I were told that I could pick only one wine to try and pair with as many different types of foods I would choose Riesling. It is hands down among the most food-friendly wines out there.
But Riesling gets a bad rap because it is viewed as a sweet wine, which is great if you like sweet wines but a lot of Rieslings are dry or semi-dry or off dry. From a consumers perspective this becomes very confusing. To fix all the confusion and to promote the virtues of Riesling a new organization was formed a few months ago: The International Riesling Foundation, a private, not-for-profit association created to increase awareness, understanding, and appreciation of Riesling wines produced throughout the world.
Now, since their inception 35 years ago, Chateau Grand Traverse on the Old Mission Peninsula has been promoting the qualities of Riesling. Ed O’Keefe III and his brother Sean have taken over the reins from their father and both are playing a major role in the new International Riesling Foundation. “Riesling is what we do best in our region,” said Sean O’Keefe. “Everyone up here is growing it and it is the wine from here that has done the best at international wine competitions.”
Chateau Grand Traverse has hauled in the hardware over the years winning several prestigious medals at international competitions for their Rieslings. So have other wineries, most notably 45 North on the Leelanau Peninsula last year taking best white wine honors at the Pacific Rim International Wine Competition and a few years back Peninsula Cellars took the best white wine honors at the San Francisco International Competition.
Riesling is the fastest growing white wine in the United States. The Foundation has been busy creating a marketing program and recently launched a great new website: drinkriesling.com. One great thing the organization did from a consumer perspective is to create the Riesling Taste Profile that will start to appear on the back of all bottles of Riesling (those wineries participating) that will help the consumer determine how dry or sweet the Riesling is.
Be sure to check out their website and also get out to the many wineries we have in Northern Michigan and try Riesling. Ask for it when you are dining out, you will be pleasantly surprised at how well it works with food. --Rick Coates

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