Happy Hour

A weekly snapshot of Happy Hours around the region…

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

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.

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.

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.

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.

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.

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.

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.

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.

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.
Located in Building 50, grilled panini's, soups, wraps, baked goods, specialty coffees and teas.
1200 W. 11th St., Traverse City, 231-­947­-7740.

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Tastemakers: Chef Hermann‘s Cream of Morel Soup/ Hatter Royale Hopquila

Rick Coates - May 10th, 2010
Chef Hermann’s Cream of Morel Soup
Morel season is in full swing as the blacks have peaked and the whites are now popping. Known as natures “edible gold,” morels are enjoyed best by simply tossing (thoroughly washed) them in flour and sautéing in butter. If one were to choose a second way to enjoy them it might be in the form of cream of morel soup, in particular the one perfected by Chef Hermann Suhs of Cadillac.
Chef Hermann’s Cream of Morel Soup has been a signature item on his restaurant menu for several years now. “It took me several attempts, about three months to perfect it,” said Chef Hermann. “The secret is blending in other wild mushrooms and having the right balance of morels to keep the soup’s flavor from being too poignant.”
Chef Hermann’s soup has become so popular with guests (many of whom travel hundreds of miles to Cadillac to enjoy it) that he has made it available by mail order. He retails it out of his deli as well.
Morels are found all over the world and Chef Hermann has been using them in recipes for years, dating back to his days working at fine restaurants throughout Europe.
Morels are so popular around these parts that Northern Michigan has two festivals honoring them: last weekend the Mesick Mushroom Festival took place, and this weekend Boyne City hosts the 50th Annual National Morel Mushroom Festival. To learn more about Chef Hermann’s tasty Cream of Morel Soup, check out his website at www.chefhermann.com and for a complete schedule of this weekend’s Morel Festival activities go to www.morelfest.com – Rick Coates

Hatter Royale Hopquila
When I met Fred Bueltmann at the Michigan Craftbrewers Conference, he had just joined the team of the New Holland Brewery as a partner and their new sales manager. Over dinner Bueltmann told me to “keep an eye on New Holland as they were going to revolutionize the craftbrew industry in Michigan.” Six years later I have to agree with Bueltmann; not only is New Holland creating first class brews, they have been innovative with their line of artisan spirits.
A few weeks ago they released Hatter Royale Hopquila, the latest in their impressive line of artisan spirits that includes a line of quality rums, an aromatic gin, and their Duchesses Vodka.
Now, Hopquila, according to New Holland Distiller Dennis Downing is a “vivacious spirit” that is “framed by citrus-laden hop character.” The process begins with a 100% barley mash fermented twice (same process as in making whiskey) and then steeped in Centennial hops that results in “beerquila” characteristics.
Hopquila is great chilled and enjoyed as a shot with a wedge of lemon and salt. Restaurants and bars that have brought it in have been making “Hoparitas.” In a cocktail shaker add a couple shots of Hopquila, a splash of Triple sec, a couple parts of sour mix and a couple parts of lemonade; shake and pour in a salted glass with ice and garnish with a lime.
Enjoy chilled with a New Holland Mad Hatter I.P.A. chaser. Hopquila also makes a great marinade for fish and chicken. Mix together a1/2 c. Hopquila, 1/4 c. fresh lime juice, zest from 1 lime ,1 fresh ripe jalapeño red chile - minced, 2 stalks green onion – minced,1/4 tsp. ground cumin, 1/2 tsp. cayenne pepper, 1 tbsp. sugar, 1/2 tsp. salt and 1/3 c. corn oil. Marinate chicken or salmon and toss on the grill.
Yes, Fred Bueltmann, you called it six years ago; New Holland’s products definitely are on the cutting edge of the craftbrew and artisan spirits business. Hopquila is available throughout Northern Michigan. For details go to www.newhollandbrew.com. ---Rick Coates

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