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 · Atkins is dead...pass the bread
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Atkins is dead...pass the bread

Anne Stanton - March 1st, 2010
“Atkins is dead… Pass the bread!”
By Anne Stanton
If you were in the area in 2003, perhaps you saw the bumper stickers printed up by my old friend, Bob Pisor, who founded and ran Stone House Bread in Traverse City.
Pisor, who has since sold the business, was peeved over the Dr. Atkins’ no-carb caveman diet, which has helped people peel off pounds fast. So he struck back with a bit of dark humor.
Despite the temporary hit to bread sales, the Atkins diet did play a vital educational role, said Gerard Grabowski, who with his wife, Jan Shireman, opened Pleasanton Brick Oven Bakery, the area’s first artisan bakery, in 1993.
The gregarious couple, who make their home in Pleasanton, north of Bear Lake, bake naturally leavened bread with organic flour, water and salt. But no yeast. The crusty, chewy loaves are distinctly different in taste and texture than the sugary, squishy, non-crusty bread you’ll find at the grocery store.
“In both the Atkins and South Beach Diet books, they have dieters start integrating other foods and suggest eating naturally leavened bread. Even they got it! Unfortunately, that message got lost,” Grabowski said.

GOOD FOR YOU
Grabowksi and Shireman were inspired to recreate the ancient art of bread-making after making a trip to Europe. They returned home and made plans for their own brick oven bakery 40 feet from their home in Pleasanton, north of Bear Lake. They opened a new bakery in Traverse City in 2007.
The couple first peddled their loaves at farm markets—they were comparatively expensive, but word got around that the taste was amazing.
Grabowksi said that his bread is naturally low in fat, although too much of anything will put on pounds. On the other hand, fad diets can make you fat because they make you crazy.
“When you become an extremist about what you eat, you end up getting yourself and everybody all uptight and worked up,” Grabowski said.
A tall, wiry guy, Grabowski is a testament to good health. Although humble about it, he often places in 50K classic ski races. In fact, he was on his way to a 50K race in Wisconsin just last week.
His philosophy is to sit down and take the time to relish the taste and experience of good food.
“Chew!” he said. “Having a good sit-down meal is hard, but it leaves you feeling happier.”

GOOD FOR YOU
Soon after the couple began selling bread at farmer’s markets, the couple began hearing from gluten intolerant people that they were able to eat bread again, Shireman said.
“We’ve heard countless stories, people coming into the bakery, ‘Gosh I haven’t been able to eat bread for years, and now I can eat your bread,’” Shireman said.
Anna Brown was one of them. “Whenever I ate bread, whenever I ate gluten, I would feel really sick to my stomach, really nauseous. I’m pretty typical of how people feel with gluten intolerance. As it turned out, I was later diagnosed with Candida, a yeast infection, which weakens your digestive system. Food like gluten and dairy makes you feel sick overall.”
Brown had gone on a year-long, completely gluten-free diet, and was symptom-free when she began working at Pleasanton Bakery in January of 2008.
“I felt pretty good overall, so the first three months I worked, I didn’t eat anything we made. Gerard kept talking to me about the bread, just how nutritious it was, and the difference between naturally leavened bead and yeasted bread. He finally got through to me, so I decided to try it, to figure out if I could eat it.”
As it turns out, she could eat as much naturally leavened spelt, whole wheat and Kamut as she wanted, although white bread was still off limits.
The couple was intrigued by what people were telling them. They eventually learned that the starter (made with flour and water) contains micro-organisms that, over hours and hours, break down the grain’s phytic acid, which the human stomach finds hard to handle.
Thanks to this process, a naturally leavened grain arrives in the stomach partially digested so the body can better absorb its palette of vitamins: niacin, thiamine, riboflavin, biotin, vitamin B, as well as amino acids, which provide protein—yes, protein!
In contrast to the slow-working micro-organisms, the one-celled baker’s yeast is “like bread on steroids. It makes the dough big and puffy very quickly,” Shireman said.
Because the yeast works so fast, it doesn’t have time to break down the phytic acid, and the grain is much more difficult for some people to digest. Grabowski also said that chewing the robust bread takes longer, and even that helps digestion.
Shireman cautioned that people with the rare condition of Celiac disease cannot eat any kind of bread, including naturally leavened bread.
“But I think what doctors need to keep in mind is that a large percentage of the population with gluten and wheat sensitivities can benefit from eating the grains that have been fermented. It makes your gut happier,” she said.

ANOTHER PLAYER
Two years after Pleasanton Bakery opened, Bob Pisor opened Stone House Bread. A former Detroit News and TV reporter Pisor helped spread the gospel of crusty, chewy loaves in his distinctive booming voice. He shared his conviction that each loaf was well worth the price.
Paul Huffman, Stone House’s bakery manager, said that based on his decades of experience of workingwith flour, he believes that flour is key. You can accutally see how white flour is far more prone to coagulate, and it most likely sticks in the digestive tract, he said.
“I’ve worked at Meijer and other places, and the problem is they are using pretty crappy flour. A lot of stuff is enriched with dough conditioners. They bleach the flour to get whiter flour, so federal law requires them to put back in the nutrients, and vitamins.”
Many flour companies chemically whiten flours using benzoyl peroxide (used to treat acne) or chlorine dioxide, a key agent in liquid bleach. Others use potassium bromate to give flour more heft.
Stone House and Pleasanton use the same hard red wheat flour from Kansas, while Pleasanton gets its whole grains from Michigan centennial organic farmers using heirloom grains.

CLINICAL PROOF?
Despite Pleasanton’s anecdotal data, Munson nutritionist Laura McCain said it’s difficult to draw definitive conclusions.
“I don’t have clinical data that bread, with no added sugar, done the old way, is significantly different in its digestibility,” said McCain, a registered dietician, chef and certified diabetes educator.
Nutritionists, however, do know that multi-grain flour has far more nutrients than white flour, she said.
“I totally support Gerard; it’s high quality food, but as a clinician, how do I prove to you from a medical perspective, that with all the various elements and subtle differences, how will that bread act in me? It’s easy to make claims; it’s hard to make proof.”
McCain said that when it comes to diet, it’s hard to isolate cause and effect. Red meat eaters, for example, have a higher incidence of colon cancer, but there might be another factor at work, such as smoking.
“That’s why you find so many contradictory studies,” she said.
Grabowski said that gluten intolerant individuals owe it to themselves to try a naturally leavened loaf, as long as they’re not diagnosed as Celiac. And people, in general, need to develop a healthy relationship with food.
“It seems pretty basic. Eat whole grains, walk, and don’t sit so much in front of computers and write articles,” he said, laughing. “You have to make an effort.”

EASY HOMEMADE BREAD!
If you want to try baking bread yourself, try the New York Times No-Knead bread recipe (google New York Times and bread recipe). It’s messy, but as simple as mixing flour, water, salt, a pinch of yeast, and baking it the next day. Be sure to buy quality flour at your co-op.

 
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