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 · Tastemakers: Hilbert‘s...
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Tastemakers: Hilbert‘s Money/ 231 Harvest Signiture Cocktail

Rick Coates - August 30th, 2010
231 Harvest Signature Cocktail
The Evening with Mario Batali in Traverse City a few weeks ago attracted
2,000 guests who dined on Batali recipes prepared by the chefs from The
Cooks’ House and Epicure Catering. While the food was exceptional and the
culinary teams are to be commended for preparing 10 recipes to perfection,
equally impressive was the 231 Harvest Signature Cocktail introduced that
evening.
Sam Porter of Porterhouse Productions, producer of the event for the
National Writers Series, invited world-renowned mixologist Bridget Albert to
create a signature cocktail for the Traverse City region. Albert
is the author of “Market-Fresh Mixology” a cocktail book that focuses on
using local farm market offerings and seasonal fruits for its 100 recipes.
She has also won several bartending and cocktail competitions around the
world and top restaurants and hotels enlist her talents to develop
cocktail menus.
The 231 (our area code) definitely made a splash and attendees were given
copies of the recipe to take home. Since that evening I have stopped at a
handful of establishments only to get a blank stare when trying to order
the cocktail. So unless the eateries, nightclubs and lounges of the area
get behind this drink it will not become the signature cocktail for the
231 region. As a public service, here is the 231 Harvest Signature Cocktail
as designed by Bridget Albert:

11/2 oz Grand Traverse Wheat Vodka
2 oz Northwoods Lemonade
2 bar spoons of Drunken Harvest Berries and juice*
Northwoods Cream Soda

In a 10 oz Ball jar (this was cool, but a tall cocktail glass will do) add
vodka and lemonade, add ice fill with cream soda and top with drunken
harvest berries, squeeze juice from one lemon wedge over the top, stir and
enjoy.
To make the drunken harvest berries, use blueberries or equal parts mixed
berries, and pour equal parts of Michelle’s Miracle Cherry Concentrate and
PAMA Pomegranate Liqueur over berries, cover and let rest over night,
store in fridge when not in use.
This cocktail will take a little sales effort at first, but once ordered,
patrons will be back asking for it. Speaking of coming back, Sam Porter is
currently working on Albert’s return to the region to work with
bartenders, restaurants and others on the art of developing cocktails during a weekend workshop, details soon. Cheers! -- Rick Coates


Hilbert’s Honey

A few years back I came across James Hilbert at the Traverse City Farmers’ Market, hawking his honey products. His family has been raising bees and making honey in Northern Michigan since 1887. Although his father Larry told me previous generations of Hilbert’s were hobbyist beekeepers, the current generation has turned it into a full time occupation. Hilbert’s is located on Five Mile Road in Traverse City, but they have millions of bees busy at work at hives throughout Northern Michigan.
Speaking of busy, these bees hit the road to Florida in November and then later in the winter to California before they make their way back to Traverse City in April for the cherry blossom pollination. Hilbert‘s is traveling bee farm and the family heads to Florida with the hives in a semi-truck. Business is growing and the family plans to expand their production facility in 2011. Honey is growing in popularity as “nature‘s sweetener,” and it has several health benefits including smooth skin, boosting energy, weight loss, allergies, antioxidants among others.
While the Hilbert’s sell their honey at the Traverse City Farmers’ Market as well as at their Five Mile Road production facility, most of their products are shipped and sold elsewhere under different labels.
My personal favorite is their “creamed honey” on toast or English muffins. Their Honey Comb is equally as nice on hot biscuits at dinner time.
Even the Obama’s have enlisted a beekeeper at the White House“ the “first” bees reside near First Lady Michelle Obama’s garden. The First Lady serves the White House honey almost daily to her family; it is served to guests of the President and she even gives it away as gifts.
For more information on Hilbert’s Honey seek out James at the Traverse City Farmers’ Market or call their farm at (231) 938-9032b -- Rick Coates


 
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