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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Rick Coates - October 24th, 2012  

Local chefs go hog wild for PIGSTOCK TC

What is Pigstock TC? The three-day event is designed primarily for the professional chef (there are events for the home cook and general public as well), to learn about breeding and raising practices of the Mangalitsa pig, along with the methods of processing a hog from the inside out; and finally to producing world-class salumi and charcuterie products.

Now in its third year, the event takes place October 22 -24  at the Great Lakes Culinary Institute, including a field trip the Santucci Farm.  One the highlights will include a six course dinner prepared by some of the best local chefs inspired by Michael Rulhman and Brian Polcyn’s new book, "Salumi: The Craft of Italian Dry Curing" (see Tastemakers). The dinner features an interview and book signing with Polcyn and Ruhlman.

Author Michael Ruhlman met chef Brian Polcyn while writing the first in what would become a three-book series on the lifestyle and soul of being a chef.  

“Brian stood out in the crowd, he was the most articulate and I was quickly impressed with him,” said Ruhlman. “I eventually called him and told him what I was doing and we just hit it off and became friends. When I thought about writing a book on charcuterie I knew he taught that art of it at culinary school so I asked if he wanted to write the book with me and he agreed.”

Polcyn a popular chef and restaurant owner in the Detroit area (Forest Grill), along with a culinary instructor at Schoolcraft College has participated in several culinary events in Northern Michigan and was a popular presenter at last year's Pigstock. Ruhlman has become the nation’s preeminent food writer whose books focus on the elements of cooking.

Pigstock TC takes place October 22 - 24 at the Hagerty Center in Traverse City and will be highlighted by Pigstock TC Dinner on Tuesday night to benefit the MLUI Farm-to-School lunch program. For more info  check out pigstocktc.blogspot.com or call 231-883-2708.

Click here for the full story in Northern Express

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