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.

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Tastemakers: Hermann‘s Austrai Christmas Buffett/Samichlaus Bier

Rick Coates - November 29th, 2010
Thanksgiving Reflection
According to historical accounts, the first “Thanksgiving Dinner” (as we know it today) in America was 389 years ago when the pilgrims celebrated a feast with Native Americans following their first fall harvest near Plymouth, Massachusetts. But this feast was never repeated and actually, most pilgrims during that era observed a day of thanksgiving by fasting instead of feasting.
There were earlier celebrations going back to 1541 when Spanish explorer Francisco Vasquez de Coronado, led a “thanksgiving” celebration in what would become Texas. In 1789 President George Washington declared November 26, 1789 as a national day of “thanksgiving and prayer.” But the tradition ceased in 1818 and was restored again in 1863 by President Lincoln and has been observed annually ever since. In 1941, President Franklin Roosevelt established the fourth Thursday of November as the official Thanksgiving Day.
Today the turkey takes center stage during the Thanksgiving Day celebration. Early writings suggest that the first Thanksgiving menu in 1621 consisted of venison, duck, turkey, fish, clams, lobster, fruits, pumpkin and squash. The founding fathers held wild turkeys in high regard, Ben Franklin suggested that the turkey should have been the nation’s symbol, and not the bald eagle. Franklin noted that a turkey was more courageous and would be “more likely to attack the Red Coats.” Statesman Alexander Hamilton declared in 1790 that “no citizen of the United States should refrain from eating turkey on Thanksgiving Day.” What would Hamilton think of a Tofu Turkey?
Another Thanksgiving Day staple is pumpkin pie. Early settlers were not fond of the roasted pumpkins served to them by Native Americans, suggesting that they lacked flavor. Eventually, they began roasting pumpkins with milk, honey and other spices. In 1796 when the first American cookbook was published (“American Cookery” written by Amelia Simmons) it included a recipe for pumpkin pudding; eventually this pudding was baked into a crust and evolved into what we know today as pumpkin pie.
This marks the eighth Thanksgiving Tastemakers/Bottoms Up since the inception of this column. In the past I have shared four different turkey recipes, from a Tofu Turkey to preparing a turkey in a trash can, to my favorite - and the recipe I use every year -- a turkey in a brown paper bag. A couple of times in this column I have created a Northern Michigan Thanksgiving Dinner Menu featuring several great items from around the region such as a turkey from Biehl’s Farm in Mancelona and pumpkin pies from the Grand Traverse Pie Company. Over the years I have recommended Chateau Grand Traverse Gamay Noir as a great Thanksgiving red wine and a few bubblys from L Mawby in Suttons Bay, as sparkling wine (in my opinion) pairs best with turkey. Certainly, we here at the Express encourage you to keep your Thanksgiving Day dinner as local as possible.
For most of us, every day in America is a day of “thanksgiving.” Sure, we like to complain a lot, too many taxes, too much government, etc., but the reality is we have it very good here in this country. I wake each day knowing that my middle class lifestyle in Northern Michigan is pretty damn good and that even on bad days my life remains 95% better than those living in most of this world.
Here is a Thanksgiving tradition for your consideration: In 1983, when Iearned my Grandmother was dying of cancer I sat down and wrote her a note on Thanksgiving morning to tell her how important she had been in my life and how she had helped to shape the person I was becoming (my passion for cooking came from her and my other grandmother). After reading the letter she called me to her bedside to tell me how much that letter meant to her. I have continued that Thanksgiving tradition every year since, writing one letter each Thanksgiving morning to a person who has had great impact on my life from relatives to teachers, to bosses to friends.
My favorite Thanksgiving quote comes from Edward Stanford Martin, founder of the Harvard Lampoon and Life magazines: “Thanksgiving Day comes, by statute, once a year; to the honest man it comes as frequently as the heart of gratitude will allow.” Have a Happy Thanksgiving. --Rick Coates
 
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