Letters

Letters 02-15-2016

No More Balloon Launches In the recent Wedding issue, a writer noted a trend of celebratory balloon launches at weddings. Balloon releases are nothing more than a wind-born distribution of litter, not an appropriate way to celebrate a marriage or commemorate cancer victims and survivors...

Plenty Of Blame In Flint Many opinions have been voiced about the Flint water crisis; all have left many questions unasked, such as: Lead is the culprit, and a there is a ban on lead in paint, as well as one on lead in new plumbing materials. There are still many service connecting pipes made out of lead in service. Why? Have any been installed despite the ban?

Stop Balloon Releases I was appalled by the column on the wedding traditions article that suggested making new traditions like releasing balloons at the conclusion of the ceremony! I am the president of AFFEW (A Few Friends for the Environment of the World) in Ludington, and we clean beaches four times a year....

Roosevelt Had It Right 202 years ago the British Royal Navy bombarded Fort McHenry during the War Of 1812. While being held captive aboard the HMS Surprise, Francis Scott Key composed the immortal “Star Spangled Banner” poem. 202 years later I ask, “Oh, say can you see” one of the most appallingly dishonest presidential election cycles since the Adams/Jefferson election of 1800...

Avoid Urban Sprawl In Petoskey I urge Resort Township, the City of Petoskey and Emmet County to dissuade Bay Harbor’s proposal to add new business and residential development along U.S. 31 near the main entrance to Bay Harbor...

Home · Articles · News · Features · Glide into the sublime at...
. . . .

Glide into the sublime at Garland

Erin Cowell - January 18th, 2010
Glide into the Sublime at Garland
Resort offers a gourmet progressive dinner on skis
By Erin Crowell
If Northern Michigan foodies had a workout, this would be it.
“You eat, ski; eat, ski; eat, ski,” Laurie Michael laughs. The director of
sales and marketing at Garland Resort & Lodge in Lewiston explains the
popular Gourmet Glide, where cross-country skiing meets epicurean
delights.
“I would describe this as a progressive dinner on skis,” Michael says.
Held every Saturday during the winter, the Gourmet Glide allows
participants to ski through a 10km route, stopping at five buffet stations
along the way.
“We came up with the idea years ago,” says Michael. “There are some events
held nationally, which could have been borrowed.”
The borrowed idea has grown into a destination event for locals and
travelers alike, drawing close to 25,000 gourmet gliders over its 21 years
of existence.
“It’s a riot,” Michael says.

THE ‘MMM’ ROUTE
Skiers start at the lodge at 9 a.m., where they are served a buffet
breakfast of pancakes, muffins, granola, fresh fruit, hot chocolate,
coffee and mimosas. It’s a quick warm up at the new outdoor fireplace
before the journey continues to station two.
The Hard Wax Café is the second stop. Snap off your skis and prop up those
feet for a relaxing afternoon of wine and keg beer; along with hors
d’oeuvres, featuring chipotle smoked cheddar cheese and sun dried tomato
fondue served with tortilla chips, artichoke dip, smoked whitefish, Cajun
salmon and trout. But don’t fill up too much.
Station three is a stop at Trout Camp, held entirely outdoors with ice
fishing and frozen pond put put. This buffet features pan-fried rainbow
trout and potato beer cheese soup.
Station four takes you back indoors to the Bridge Inn for some
“Cincinnati” style chili, a nacho bar, soup and sub sandwiches.
And finally, if you’re still able to shuffle those skis forward, is the
Garland Center and Great Room for some late afternoon carbo reloading. The
day closes with a chef attended pasta station with marinara, pesto and
alfredo sauces. Oh, and don’t forget about the house baked pies.

WIMP WAGON
This food route can leave even the most dedicated foodie short of breath
(and stomach room). So, Garland offers transportation to assist those too
tired to complete the glide.
“We have what we lovingly refer to as the Wimp Wagon,” says Michael. “I’ve
been real sick – just coming off of pneumonia—when I did the glide
recently. So I used the Wimp Wagon.”
It’s also for anyone wanting to experience the food, minus the skiing –
making it the ideal event for the elderly or a family with young children.
“We have a lot of families,” says Michael. “We also have girlfriends,
couples, a lot of groups that do it. It’s just a lot of fun.”

The Gourmet Glide is held at Garland Lodge & Resort in Lewiston, every
Saturday, now through March 6 (weather permitting). The Glide runs 9
a.m.-4 p.m. with approximately three hours at each station. Cost, is $59
for hotel guests and $69 for non-guests. Price includes alcohol, tax and
tip. Discount tickets available for children. Sign up in the ski shop or
visit the website for more information at www.Garlandusa.com. Call
877-4-GARLAND.


 
  • Currently 3.5/5 Stars.
  • 1
  • 2
  • 3
  • 4
  • 5
 
 

 

 
 
 
Close
Close
Close