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 · Eat more chocolate/Jack Torres...
. . . .

Eat more chocolate/Jack Torres Chocolates

Nancy Krcek Allen - July 6th, 2009
Eat More Chocolate!
Jacques Torres Chocolates

By Nancy Krcek Allen 7/6/09

Kris Kruid has come home—and she brings chocolate. After 18 years in New
York City, and a dazzling time as partner, growing the Jacques Torres
Chocolates empire, Kruid decided to return to Traverse City. She has
opened the Northern Michigan outpost of the famed chocolatier.
Although she grew up in Holland, Michigan, after graduating college in
1981 Kruid moved to Traverse City. She taught school here and, with a
hotel background, worked at the Waterfront Inn. Twenty-five years ago this
Fall, Kruid started Annie’s, which still operates downtown. “Listen Auntie
Em, I’m home!” says Kruid. “I’ve moved back to a circle of friends. This
is the block where I started in Traverse City. I never even changed my
driver’s license!”
Multi-talented Kruid designed her spicy-sophisticated downtown Front
Street store, which opened March 18. Kruid says that the colors of the
store and logo represent a cacao pod as it is maturing: green, yellow,
red-orange and brown. The signage, glass, paint and furniture are local.
“I tried to do as much locally as possible, to positively impact the
community,” says Kruid. “Traverse City has the sophistication of New
York, the family values of the Cleavers and the community of Mayberry. I
knew what I wanted and I was able to get it done in 45 days.”
Jacques Torres Chocolates produces over 100 products. “What makes this
product different,” says Kruid, “is that when you make chocolate in
volume—we go through 130 tons of raw chocolate a year—and you have a well
respected chef, you get to make up your own recipe. Our mix of cocoa
solid, cocoa butter, sugar and vanilla make you feel like you’re getting
some chocolate. Our 60 percent tastes like 72 percent from other
manufacturers because of our beans and our process. If you want
consistency you have to go big, so the beans come from Africa and are
processed in Belgium. The American palate is aligned with Belgian style
chocolate.”
When you walk into Jacques Torres Chocolates, the icy blast of
refrigerator-cold air conditioning greets you. You’ve entered chocolate
land—heat is the enemy of good chocolate—and chilled air keeps chocolate
happiest. Take in those warm colors and jungle of chocolate potions
inviting you from every corner and you’ll soon lose your cool. It’s
enough to make a chocoholic go mad—but not, of course, before diving into
one or two of the store’s specialties. There are many.
Start at the front of the store. A wall of boxes and clear bags are
overflowing with chocolate in so many guises that it would make the Easter
Bunny weep. The kid in you will want to pick up peanut butter eggs,
caramel and chocolate-drizzled popcorn, chocolate-covered Peeps, graham
crackers, homemade marshmallows, malt balls, pretzels, corn flakes and
Cheerios. Your inner teen will want one of the 30 different chocolate
bars, pumpkin brittle, brownie and chocolate chip cookie mix or
chocolate-covered fruits and nuts. There’s something for everyone.
Torres’ innovative and playful truffles are as far from Whitman’s Sampler
as Picasso is from a Hallmark greeting card. Pass by the sparkling
glass-cased truffle bar and fill a box with bon-bons like Wicked
Fun—chocolate ganache with ancho and chipotle chiles, Champagne
Taittinger—milk chocolate, cream and Taittinger Brut La Française,
Pistachio Marzipan—homemade almond and pistachio paste robed in chocolate,
Melon—port wine and melon purée in milk chocolate, Chai Tea—milk chocolate
ganache infused with Indian spiced tea, Fresh Squeezed Lemon—lemon juice
infused into rich dark chocolate or Cappuccino—a rich coffee caramel.
Drift to the back of the store and seat yourself at the chocolate bar.
There you can order a fresh-baked croissant or Torres’ chocolate chip
cookie and sip a Classic hot (or iced) Chocolate—with spoons of additional
flavors like Torres’ lemon peel or caramel—or the spiced and edgy Wicked
hot (or iced) Chocolate. Jacques Torres chocolate drinks are made from
drinking chocolate—not cocoa. If you’ve never had anything but cocoa made
from engineered packets, you could be in for a chocolate-induced epiphany.
If you want to be sure of a clean product with no preservatives or
additives,” says Kruid, “you have to make everything. We don’t buy
buckets of peanut butter or artificial flavoring. We buy truckloads of
peanuts, roast and refine them into peanut butter. For the most part, we
make everything from scratch. We have a classically trained chef who grew
up making chocolates by hand. We took that process and automated it where
we could, without compromising quality, and it allowed us to grow to this
size.”
In the New York and Brooklyn stores, while sipping chocolate or eating
truffles, customers can watch Torres’ chocolate process from start to
finish from behind glass walls. Kruid has installed a flat screen
television with video from the New York stores so Northern Michigan can
plop down on an easy chair and be a part of the New York action. “I love
it when people walk in and say ‘why did this national brand move to
Traverse City?’ Because I could,” says Kruid. “Now I just need people to
shop here.”
“Eat more chocolate!” is the Jacques Torres battle cry. Kruid aims to
help Northern Michiganders do just that.

Jacques Torres Chocolates
225 East Front Street Traverse City
231-929-7100
www.mrchocolate.com

 
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