Letters

Letters 12-14-2014

Come Together There is a time-honored war strategy known as “divide and conquer,” and never has it been more effective than now. The enemy is using it against us through television, internet and other social media. I opened a Facebook account a couple of years back to gain more entries in local contests. Since then I had fallen under its spell; I rushed into judgment on several social issues based on information found on those pages

Quiet The Phones! This weekend we attended two beautiful Christmas musical events and the enjoyment of both were significantly diminished by self-absorbed boors holding their stupid iPhones high overhead to capture extremely crucial and highly needed photos. We too own iPhones, but during a public concert we possess the decency and manners to leave them turned off and/or at home. Today’s performance, the annual Messiah Sing at Traverse City’s Central Methodist Church, was a new low: we watched as Mr. Self-Absorbed not only took several photos but then afterwards immediately posted them to his Facebook page. We were dumbfounded.

A Torturous Defense In defense of the C.I.A.’s use of torture in a mostly fruitless search for vital information, some suggest that the dire situation facing us after 9-11, justified the use of torture even at the expense of the potential loss of much of our nation’s moral authority.

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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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