Letters

Letters 08-24-2015

Bush And Blame Jeb Bush strikes again. Understand that Bush III represents the nearly extinct, compassionate-conservative, moderate wing of the Republican party...

No More State Theatre I was quite surprised and disgusted by an article I saw in last week’s edition. On pages 18 and 19 was an article about how the State Theatre downtown let some homosexual couple get married there...

GMOs Unsustainable Steve Tuttle’s column on GMOs was both uninformed and off the mark. Genetic engineering will not feed the world like Tuttle claims. However, GMOs do have the potential to starve us because they are unsustainable...

A Pin Drop Senator Debbie Stabenow spoke on August 14 to a group of Democrats in Charlevoix, an all-white, seemingly middle class, well-educated audience, half of whom were female...

A Slippery Slope Most of us would agree that an appropriate suggestion to a physician who refuses to provide a blood transfusion to a dying patient because of the doctor’s religious views would be, “Please doctor, change your profession as a less selfish means of protecting your religious freedom.”

Stabilize Our Climate Climate scientists have been saying that in order to stabilize the climate, we need to limit global warming to less than two degrees. Renewables other than hydropower provide less than 3 percent of the world energy. In order to achieve the two degree scenario, the world needs to generate 11 times more wind power by 2050, and 36 times more solar power. It will require a big helping of new nuclear power, too...

Harm From GMOs I usually agree with the well-reasoned opinions expressed in Stephen Tuttle’s columns but I must challenge his assertions concerning GMO foods. As many proponents of GMOs do, Mr. Tuttle conveniently ignores the basic fact that GMO corn, soybeans and other crops have been engineered to withstand massive quantities of herbicides. This strategy is designed to maximize profits for chemical companies, such as Monsanto. The use of copious quantities of herbicides, including glyphosates, is losing its effectiveness and the producers of these poisons are promoting the use of increasingly dangerous substances to achieve the same results...

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


 
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