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.

Home · Articles · News · Dining · Tastemakers: Michigan Shrimp/...
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Tastemakers: Michigan Shrimp/ Blue Peligan Bubbly

Rick Coates - December 27th, 2010
Michigan Shrimp
When PBS Chef (Fork In The Road) Eric Villegas told me about Michigan Shrimp at the Father Fred Foundation Cigar Dinner six years ago, I was waiting for the punch line. There wasn’t one, Villegas was serious as he told me about Okemos-based Russ Allen and his shrimp farm.
Allen launched his Shrimp Farm Market (Seafood Systems, Inc.) in 1994. After a 30-plus year career consulting for shrimp farms around the world, he had the vision of creating an industry here in Michigan.
Aquaculture, or aquafarming, is on the rise around the world and those who subscribe to this believe that ultimately aquaculture will be the way the world is fed in the future. According to Corinna Borden, an Ann Arbor based author and writer who also manages the Westside Farmers Market (where Allen sells his shrimp and works at the famed Zingerman’s Deli), “Michigan consumes 10 million pounds a year of shrimp – wouldn’t it be great if we could not only feed that demand, but feed America’s demand for 1.5 billion pounds a year?”
While both Villegas and Borden like the sustainability aspects of Allen’s shrimp farm, the freshness and quality of the product are equally impressive.
Okay, at first thought Michigan shrimp might sound ridiculous, just like the thought of Michigan wine 20 years ago might have; but before you snub your palette give them a try. What impressed me is that these shrimp are so fresh, delicate and flavorful that little needs to be added to them; simply sauté with white wine, olive oil and hint of garlic to enjoy their full flavor. If you are looking for a little more bite, a great recipe is Shrimp Vignoles. Combine olive oil, with Boskeydel Vignoles (Leelanau Peninsula), fresh garlic, a couple of dashes of hot sauce and chopped green onion; do not overcook and no cocktail sauce!
Currently Shrimp Farm Market products are not available at any Northern Michigan retailers but may be ordered online. In addition to shrimp, Allen is offering farm raised whitefish, shrimp spreads and shrimp burgers at www.shrimpfarmmarket.com or by calling (517) 347-4999. To learn more about the writings of Corinna Borden, check out her book, “I Dreamt of Sausage,” a memoir of her experience with alternative and conventional treatments for cancer. Read more about her at www.corinnaborden.com ---Rick Coates

Blue Pelican

As 2011 rings itself in, there is much anticipation for the coming year. So a toast is in order to honor where we have been and where we are going. May I suggest a bottle of Blue Pelican Bubbly, a private label sparkling wine made for the Central Lake restaurant by L Mawby in Suttons Bay.
This is a light and refreshing bubbly that pairs nicely with any celebration and certainly for New Year’s Eve. Enjoy with seafood, especially grilled Michigan Shrimp (see Tastemakers) or during the cocktail hour.
Blue Pelican Bubbly is available only at the The Blue Pelican Inn located in Central Lake. Another Northern Michigan success story, The Blue Pelican Inn is the vision of Chris and Merrie Corbett who opened their first location just outside of Central Lake in 2003. In 2008 when the place burned down, they rebuilt and opened the Blue Pelican Room. Last year they bought the old Murphy’s Lamplight Inn (downtown Central Lake) and between the two locations invested $2 million.
“The community needed this,” said Chris Corbett. In the spirit of giving back to the community the Corbetts offered “Two for Tuesdays” beers, brats, margaritas for two bucks each.
The Central Lake and Bellaire area have become quite the destination, with Short’s Brewery and Lulu’s in Bellaire and now the Blue Pelican Inn along with several quaint inns and B&B in the region.
The Blue Pelican will be having a New Year’s Eve Dinner with a special menu in their dining room and a party in their Sidedoor Lounge in the basement. For more details on this, their Blue Pelican Bubbly and to see their to-go wine list and menus check out www.thebluepelican.com ---Rick Coates.
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