Giovanni’s Roadhouse Prime Rib Dinner
Rick Coates 5/4/09
Giovanni’s Roadhouse in Interlochen is part of the TC Food family that includes Fire Fly, Bubba’s and Grandview Catering. Proprietors Jeff and Trish Wiltse are long time foodies in the region who have built their success on the foundations of quality comfort food and exceptional service. A few years ago they purchased Giovanni’s, and kept some of the original flavor that made the restaurant a popular destination for pre- or post-Interlochen concerts, while adding their magical touch and character to the operation.
The “foodie” movement today has many facets. One is the resurgence of standards. One of those standards making a comeback is prime rib and Giovanni’s Roadhouse does it up right. Thursday night is “Prime Rib” special night featuring your choice of an eight, 12 or 20 ounce portion. Prepared to perfection, this cut of beef calls out for a good bottle of wine and “The House” has an impressive and extensive wine list. The Condesa de Leganza Crianza from Spain hit the spot during a recent visit.
On Sundays, Giovanni’s offers a “Gospel Brunch” from noon – 3 p.m. with plenty of gospel tunes in the background and their top notch Bloody Mary’s. Tuesday night now through October is “Bike Night” and they are offering a pulled pork sandwich and pint of beer special for $5. The Interlochen summer season is around the corner, so catch a show and enjoy dinner from Giovanni’s -- they have food to go for those that like to tailgate. For a look at their menu and summer specials go to tcfood.com or call them for takeout 231-276-6244. --Rick Coates
Valentine Vodka
Michigan is now the state with the second most micro-distilleries and is quickly closing in on leader California with the opening of the most recent offering, Valentine Vodka from Detroit.
Riffino Valentine, who grew up on the Leelanau Peninsula and went to Glen Lake schools, is the owner and distiller. After a successful career on Wall Street, Valentine decided to return to his native Michigan and start making small-batch, hand-crafted vodka, in particular he wanted to be in Detroit.
“I see resurgence happening in this city. I believe -- and so do others -- that Detroit is going to come back bigger and better,” said Valentine at a panel session during the recent Chef’s Challenge at Shanty Creek Resorts. “We wanted to be a part of that and help to contribute to it.”
Currently, Michigan has a dozen micro-distilleries between stand-alone operations such as Valentine’s and several wineries that have stills (Black Star Farms locally).
Valentine likes the cooperative “spirit” that exists between distillers in Michigan. “Kent Rabbish of Grand Traverse Distillery spent a lot of time helping me. He didn’t treat me like a competitor instead he welcomed me as a colleague,” he said.
That collaborative “spirit” has led to a new marketing campaign called ‘The Spirits Of Michigan.”
Valentine Vodka took the honors of Best of Show at the Chef’s Challenge, joining Best Winery, Forty Five North, and Best Brewery, Shorts Brewing Company, in the beverage tasting competition.
So what is Valentine’s secret? Using Michigan products and distilling one small batch at a time. Typically, a bottle of vodka comes from one food source: “wheat, potato, rye,” but Valentine creates a mash made of red Michigan wheat, two-row barley, and locally-grown corn. The end product is vodka that is among the smoothest on the market. In just one month Valentine Vodka has been flying off the shelves and is available at several stores in Northern Michigan that specialize in high-end spirits. It is also starting to make appearances on some restaurant beverage lists in the region. For more information, see valentinevodka.com --Rick Coates
Rick Coates 5/4/09
Giovanni’s Roadhouse in Interlochen is part of the TC Food family that includes Fire Fly, Bubba’s and Grandview Catering. Proprietors Jeff and Trish Wiltse are long time foodies in the region who have built their success on the foundations of quality comfort food and exceptional service. A few years ago they purchased Giovanni’s, and kept some of the original flavor that made the restaurant a popular destination for pre- or post-Interlochen concerts, while adding their magical touch and character to the operation.
The “foodie” movement today has many facets. One is the resurgence of standards. One of those standards making a comeback is prime rib and Giovanni’s Roadhouse does it up right. Thursday night is “Prime Rib” special night featuring your choice of an eight, 12 or 20 ounce portion. Prepared to perfection, this cut of beef calls out for a good bottle of wine and “The House” has an impressive and extensive wine list. The Condesa de Leganza Crianza from Spain hit the spot during a recent visit.
On Sundays, Giovanni’s offers a “Gospel Brunch” from noon – 3 p.m. with plenty of gospel tunes in the background and their top notch Bloody Mary’s. Tuesday night now through October is “Bike Night” and they are offering a pulled pork sandwich and pint of beer special for $5. The Interlochen summer season is around the corner, so catch a show and enjoy dinner from Giovanni’s -- they have food to go for those that like to tailgate. For a look at their menu and summer specials go to tcfood.com or call them for takeout 231-276-6244. --Rick Coates
Valentine Vodka
Michigan is now the state with the second most micro-distilleries and is quickly closing in on leader California with the opening of the most recent offering, Valentine Vodka from Detroit.
Riffino Valentine, who grew up on the Leelanau Peninsula and went to Glen Lake schools, is the owner and distiller. After a successful career on Wall Street, Valentine decided to return to his native Michigan and start making small-batch, hand-crafted vodka, in particular he wanted to be in Detroit.
“I see resurgence happening in this city. I believe -- and so do others -- that Detroit is going to come back bigger and better,” said Valentine at a panel session during the recent Chef’s Challenge at Shanty Creek Resorts. “We wanted to be a part of that and help to contribute to it.”
Currently, Michigan has a dozen micro-distilleries between stand-alone operations such as Valentine’s and several wineries that have stills (Black Star Farms locally).
Valentine likes the cooperative “spirit” that exists between distillers in Michigan. “Kent Rabbish of Grand Traverse Distillery spent a lot of time helping me. He didn’t treat me like a competitor instead he welcomed me as a colleague,” he said.
That collaborative “spirit” has led to a new marketing campaign called ‘The Spirits Of Michigan.”
Valentine Vodka took the honors of Best of Show at the Chef’s Challenge, joining Best Winery, Forty Five North, and Best Brewery, Shorts Brewing Company, in the beverage tasting competition.
So what is Valentine’s secret? Using Michigan products and distilling one small batch at a time. Typically, a bottle of vodka comes from one food source: “wheat, potato, rye,” but Valentine creates a mash made of red Michigan wheat, two-row barley, and locally-grown corn. The end product is vodka that is among the smoothest on the market. In just one month Valentine Vodka has been flying off the shelves and is available at several stores in Northern Michigan that specialize in high-end spirits. It is also starting to make appearances on some restaurant beverage lists in the region. For more information, see valentinevodka.com --Rick Coates
