March 29, 2024

Changing it Up at Taste of Harbor Springs

Sept. 18, 2015

Taste of Harbor Springs, the city’s landmark fall event, annually welcomes a plethora of restaurants, delis, gourmet shops and chefs – all under a giant tent and all for one ticket price.

With several new restaurants taking root in Harbor Springs even as you read this, this year's Taste of Harbor Springs is sure to be an even bigger event than usual.

FOUNDER FAREWELL

One thing’s going to be missing: longtime chairperson and festival founder Mary Ellen Hughes, who closed her popular Main Street restaurant, Mary Ellen’s Place, last year.

Hughes stepped down to co-chairperson this year and this will be the first year that Mary Ellen’s Place won’t be hosting a table.

“That will be bittersweet, since Mary Ellen is the one who started this whole thing,” said current chairperson Jenny Brower, who’s worked alongside Hughes since Taste of Harbor Springs’ inception and has been in training to take over event duties.

“We will definitely miss having her restaurant on site and we’ll also really miss her stuffed hash browns and famous golumpki (stuffed cabbage) soup!”

CULINARY CHOICES

The premise of Taste of Harbor Springs has remained the same throughout its 22 years, a testament to Hughes’ careful research and planning in the early days, but as new restaurants and chefs find their way to the city and carve out their own culinary space, demand has increased each year; attendance has grown from 300 to a maximum of 750, and tickets regularly sell out.

Chalk it up to excellent organization and a great variety of food.

“We’re going to have over 30 vendors this year,” Brower said. “Many of the same restaurants return year after year, as well, and they’re always trying to one-up each other, which makes it really fun.”

You can expect a lot more than just cheese and crackers; past years have demon strated how these chefs showcase their best for the event.

“Last year, Mustang Wendy’s had great pork carnitas tacos, The Pier brought their impeccable crab dip, Boyne Highlands offered up gravlox (a raw salmon appetizer), Legs Inn did fish pan-fried to order, and Loretta at Small Batch had towers of cookies,” Brower said.

FALL FESTIVITIES

The cause is a good one, too; proceeds from Taste of Harbor Springs benefit the local culinary scholarships fund.

“With more restaurants arriving Up North, this fund really makes even more sense now,” Brower explained. “Restaurants are one of the anchors of our tourist trade, so it’s important to staff them with skilled people.”

Taste of Harbor Springs tickets are $25 in advance/$35 the day of the event and include two drink tickets, a commemorative glass – and all that gourmet food.

“That’s the thing that makes it even more unique,” Brower said. “You only pay if you want extra beverages past the first two, so enjoy all the food you want!” The event is planned purposefully for the fall, to show off the best of the crisp, earlyseason cool weather, and it’s held rain or shine, so getting tickets early is important if you don’t want to miss it.

“That's what I really like about this event,” Brower said. “It's during a time of year when the summer events are over, so nothing’s really in competition for it. And while we, of course, welcome visitors, the majority of people attending are locals, so it's a great chance to see friends and catch up after a busy summer.”

The 22nd Annual Taste of Harbor Springs is Saturday, Sept. 26 from noon to 3pm on the Harbor Springs waterfront along Bay Street next to the Municipal Marina. For tickets and more information, visit harborspringschamber.com or call (231) 526-7999.

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