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: Food for Thought home canning? Schmohz Brewery Brewers Six

Rick Coates - April 25th, 2011
Food For Thought Home Canning
This weekend Timothy Young, founder of Food for Thought in Benzie County, will offer a seminar on “home canning” at the Chef’s Challenge event at Boyne Mountain. Young considers himself to be an “avid home canner” who learned the art of canning from his mother when he was a kid.
Canning is gaining favor again in our country and while it’s no longer the necessity it was during our grandparents’ generation, it has new significance today. Primarily it offers one the ability to enjoy locally grown products year-round. The canning options are endless, from making spaghetti sauce from locally grown tomatoes and vegetables, to canning all sorts of fruits and vegetables, to making homemade preserves and jams.
While canning might seem complex and time-consuming, Young will show you that with the proper equipment and knowledge it is both simple and fulfilling along with being a great family activity. His canning seminar at the Chef’s Challenge on Saturday April 30 will be in two parts, with the first being an overview and the basics of canning; in part two he will give a demonstration and offer some tricks to making wonderful preserves.
The Chef’s Challenge was launched in 2008 by the late Joe Breidenstein as a means to promote Michigan’s rich and diversified culinary, agricultural, wine, spirits and craftbrew industries while paying tribute to spring tourism opportunities in the state (an area that Breidenstein often felt was being overlooked by tourism leaders). Last year, Chef’s Challenge raised $12,000 for Challenge Mountain an adaptive recreation facility for people with special needs.
The weekend is full of seminars, tasting opportunities and a competition where some of the top chefs in the state compete at an afternoon tasting with the top two chefs battling it out “iron chef” style in the evening. For info on Chef’s Challenge visit their website www.chefs-challenge.com and to see a sample video of Timothy Young offering canning tips go to www.foodforthought.net --Rick Coates

Schmohz Brewery Brewers Six
Master brewer Chas Thompson of Grand Rapids-based Schmohz Brewery is probably the most colorful character on the Michigan craftbrew scene. During recent visits to Northern Michigan for both the Traverse City Winter Microbrew & Music Festival and the Suds & Snow event, hundreds of participants had their pictures taken with him. The burley brewer with his dark sunglasses and clad in his coyote headdress affectionately named Wile E. definitely stood out in the crowd and so does the beer he brews.
Partnering up with a couple of classmates from Michigan Tech, Thompson helped launch Schomhz Brewery seven years ago. Located between Burton St. and 28th St near I-96, the Schmohz Brewery has quickly become a Grand Rapids favorite and in recent years the brews have been gaining favor elsewhere in the state, in particular Northern Michigan.
Thompson understands the mindset of the craftbrew drinker in that they are experimental in nature. He created the Brewers Six, a six-pack of mixed beers to allow the beer drinker the opportunity to try six different Schmohz beers without having to make a major initial investment. “If you visit the brewery you can order the Tasters Selection and try five different beers, my thought was why not do that with the six pack? I figured if someone was able to try six of our beers for the cost of just a six pack they would latch on to at least one beer if not more,” said Thompson.
The plan seems to be working. The Brewers Six from Schmohz is flying off store shelves and offers a solid sampling of the breweries best that includes Hopknocker Imperial IPA, Amber Tease, Treasure Chest ESB, Pail Ale, India Pale Ale and Bonecrusher Stout. Each beer has a colorful label and the quality inside the bottle to match.
In addition to several great beers, Schmohz is the first Michigan brewery to offer non-alcohol microbrewed beer. The Schmohz 120 has all the great craftbrew characteristics minus the alcohol. Thompson has also introduced the Sammi Rae line of sodas to benefit the Sammi Rae of Hope organization that helps families who are faced with the loss of a loved one (usually a young child) and are incurring major expenses as a result. The root beer and the black cherry are both pub favorites and available by the bottle. These flavorful sodas are not over carbonized or super sweet and a portion of the proceeds benefit the foundation.
If you are a craftbrew aficionado be sure to check out the beers from Schmohz Brewery; they are now available throughout Northern Michigan. If you are traveling to Grand Rapids and want to visit, check out www.schmohz.com --Rick Coates
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