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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Dining

 
Monday, November 15, 2010

Tastemakers: Art‘s Tavern smelt basket/ Grand Rapids International Wine & Food Show

Dining Rick Coates Art’s Tavern Smelt Basket
Art’s Tavern in Glen Arbor (corner of Lake Street and M22) has been a longtime fixture on the Leelanau Peninsula. Opening prior to Prohibition as the Blue Goose Saloon, it became known as Art’s in 1934. In 1986 Tim Barr took over the management reins and in 2000 became the owner. Most people assume he is Art. In many ways Tim’s presence and personality are as important to Art’s as the ambiance, food and drink.
Art’s was among the first to get behind the Michigan craftbrew movement by adding Bell’s Beer in 1986 and has continued a long tradition of offering assorted Michigan craftbrews on tap and by the bottle. Art’s menu is rooted in traditional pub-fare. While they have several specialties, the tater tots are always a favorite.
 
Monday, November 15, 2010

Yooper recipes

Dining Harley L. Sachs Yooper Recipes: A taste for porcupine, beaver & rotten pheasant
By Harley Sachs
We just went through our book shelves and gave a box of cook books to Goodwill that we had acquired but never used. Someone will no doubt snap them up.
One is my favorite is the 1978 edition of “Favorite Recipes” published by the local Copper Country chapter of the National Federation of Business and Professional Women’s Clubs. It may be a national club, but the recipes are clearly Yooper. This is not your hamburger and steak cook book. This is not about Cajun spices or things kosher. You won’t fine New York style clam chowder in this book.
You won’t find chocolate covered ants or fried grasshoppers, either. No smoked oysters, No Mississippi crawdads. No Chicago style hot dogs. No Scottish haggis.
 
Monday, November 8, 2010

Alden Bar

Dining Al Parker In Alden: a facelift revitalizes the ‘AB’
By Al Parker
In many communities, the largest employer is a factory, hospital or
maybe a school.
That’s not the case in Alden, according to Walt Owens, who owns and
operates the newly-remodeled Alden Bar & Grille in the friendly little
village that hugs the east shore of Torch Lake.
 
Monday, November 8, 2010

Tastemakers: Traverse Bay Farms Fruit Salsa/ Toast the Season

Dining Rick Coates Traverse Bay Farms Fruit Salsa
Traverse Bay Farms, based in Bellaire, is the latest Northern Michigan company to clean up at an awards competition. The makers of fruit and gourmet salsas took home seven awards at the 2011 Scovie Awards last month. It’s an annual competition that recognizes the top fiery foods products in the world.
Over 800 products were entered and go through rigorous tastings from over 100 food industry experts to receive the top honors. It is one of the most competitive blind-tasted food competitions in the world.
If “Scovie” sounds familiar it is because it comes from the Scoville scale which measures the spicy heat in peppers. The scale is named after its creator, American chemist Wilbur Scoville, who developed a test for rating the pungency of chili peppers. Traverse Bay Farms took First Place honors for their Pineapple Salsa, Corn Salsa and Red Raspberry BBQ Sauce; and Second Place for their Red Raspberry Salsa, Black Bean Salsa and Apple BBQ Sauce. There was also one Third Place award for their Peach Salsa.
 
Monday, November 1, 2010

Tastemakers:Dylan‘s Candy Bar/Ole George Whiskey Grand Travers Distillery

Dining Rick Coates Dylan’s Candy Bar
Dylan’s Candy Bar, the newest store in the Gallery of Shops at Grand Traverse Resort & Spa in Traverse City, opened this week. Created by CEO Dylan Lauren, the daughter of fashion icon Ralph Lauren and photographer and author Ricky Lauren.
The first Dylan’s Candy Bar opened in 2001 but the concept for the candy emporium began on Dylan Lauren’s fifth birthday. “I went to see a showing of Willy Wonka & the Chocolate Factory,” said Lauren. “I was so awed by the candy land of Willy Wonka’s factory that it inspired me at that moment to open a candy store.
During college, Lauren traveled Europe studying art, fashion and sampling the best candies along the way. She took notes and Dylan’s Candy Bar combines her love of candy and passion for art, music and fashion to create gifts for “kids” of all ages.
 
Monday, October 25, 2010

Murray‘s

Dining Kristi Kates Do-it-yourself is on the Menu at Murray’s
By Kristi Kates
Doing things themselves is one of the main ways that the owners of Murray’s Bar and Grill in East Jordan keep their restaurant unique.
“Murray’s uses only the freshest ingredients and many Michigan-made products,” Murray’s co-founder Emily Welsh says. “We slice all of our own meats and cheeses, cook our own ribs, and pull our own pork. We make our salsas, dips and sauces from scratch. And Murray’s buys fresh Angus beef, local fish and local fruits and vegetables when in season.”
Founded in 2003, the restaurant/bar was part of the fulfillment of an “Up North” goal, and a way for Murray’s other co-founder, Welsh’s husband Owen, to recover from a serious illness.
 
Monday, October 25, 2010

Tastemakers: Food Rescue/Light of Day Organics Retail Store

Dining Rick Coates Food Rescue
A couple of weeks ago Food Rescue of Northwest Michigan crossed the half million pound mark of fresh food being saved and put to good use. The Food Rescue goal is “to ensure that soon to expire wholesome food becomes nutritious meals to area community members instead of ending up in landfills.”
Launched a few years ago by Goodwill Industries, the program relies on volunteers who go out daily to local grocery stores, restaurants, caterers and bakeries throughout the region and collect soon to expire perishable food, primarily of meat, poultry, fresh produce and dairy.
“Our mobile food rescue program, and along with over 80 area business donors and 40+ food pantries and food distribution sites, are proud to have collected and distributed over 500,000 pounds of fresh nutritious food to the dinner tables of thousands of individuals and families who need it most,” said George Powell, Food Rescue committee co-chair. “Using the USDA estimate, that one pound of food is the equivalent to one adult meal, Food Rescue has been able to distribute over 500,000 well-balanced, healthful meals since October 2008.”
Food Rescue began with one truck and a handful of donors serving Grand Traverse County. Today, two refrigerated trucks are kept busy rescuing and distributing donated food in Grand Traverse, Leelanau, Antrim, Kalkaska and Benzie counties. The food is delivered free of charge the same day to food pantries, shelters, community meals and other distribution programs to immediately head to the dinner table of families and individuals in need.
To find out more about Food Rescue of Northwest Michigan or to make a contribution visit www.FoodRescueNW.org or call 231.995.7723. --Rick Coates
 
Monday, October 18, 2010

Tuscan Bistro

Dining Al Parker Bistro Offers a Taste of Tuscany
By Al Parker
Some chefs spend years in culinary schools learning their craft and
honing their skills before launching into a career in the kitchen.
But that isn’t Mickey Cannon’s style.
 
Monday, October 4, 2010

Willie‘s Rear

Dining Al Parker The View from Willie’s Rear
By Al Parker
Jim Rowland was a just a kid in junior high school down in Clawson
when he began dreaming about owning his own restaurant.
And in 1989, the first time he strolled into the unassuming little
diner on South Airport Road between Barlow and Garfield Roads, he had
a vision. “It was just how I imagined it,” says the outgoing Rowland.
“It was my dream restaurant.”
 
Monday, October 4, 2010

Tastemakers: SweeTango Apples/ Acoustic Draft Mead Apple Bzzz

Dining Rick Coates SweeTango Apples
This weekend kicks off the annual
Charlevoix Apple Festival, and while apples do not get as much play as
cherries do, they are very important to our economy. In fact
Michigan’s largest and most valuable fruit crop is the apple with an
average annual economic contribution to the state of $700-$900
million.
 
Monday, September 27, 2010

Fustini‘s

Dining Kristi Kates foodie fun at Fustini’s
By Kristi Kates
Their Traverse City shop has already snagged rave reviews, some from
this very publication. But lately, it’s the Petoskey incarnation of
Fustini’s Oils and Vinegars that’s the talk of the foodie part of
P-town.
 
Monday, September 27, 2010

Tastemakers: Tannery Creek Market/ Timber Ridge Microbrew Color Tour & Fall Festival

Dining Rick Coates Tannery Creek Market
D. “The Meatman” Schultz has been an entrepreneur since graduating
from high school. He even did a stint as Mark Farner’s (Grand Funk)
manager. He decided eight years ago that his “last entrepreneurial
hurrah” would be to open an old style butcher shop in Petoskey.
 
Monday, September 27, 2010

South American Grille

Dining Kristi Kates “In spite of the hard times during the Great Depression, some people
vacationed by taking a cruise on the Great Lakes on the S.S. South
American,” explains Russell D. Miller III, Executive Chef for the
South American Grille at Bay Harbor.
 
Monday, September 20, 2010

Tastemakers: Chili By The BAy/ Spaten Oktoberfestbier Ur- Marzen

Dining Rick Coates Chili by The Bay
It is tailgate season and that means a lot of secret chili recipes will find their way to many stadium parking lots. Legend has it that chili originated in Texas sometime in the early 1800s by cowboys who drove cattle through the plains and needed simple meals. One theory is that cooks traveling in these cattle caravans planted oregano, chiles, and onions among patches of mesquite to protect them from foraging cattle. The next time they passed the same trail, they would collect the spices, combine them with beef, and make a dish called “Trail Drive Chili”.
In the Midwest, Cincinnati chili is the regional favorite. Typically “Cincinnati-style chili uses unique ingredients such as chocolate, cinnamon or cloves and typically does not use chili powder or chili peppers. It is usually served over spaghetti, hot dogs, chili or chips.”
Traditional dishes include two-way: spaghetti and chili; three-way: spaghetti, chili, and shredded cheese; four-way: spaghetti, chili, shredded cheese, and either diced onions or beans; five-way: spaghetti, chili, shredded cheese, diced onions, and beans.
 
Monday, September 20, 2010

Oryana

Dining Erin Cowell Growing Self Reliance: Oryana’s Toast to Farmers features ‘localism’ expert
By Erin Crowell
The early morning stirs with the busyness of shoppers at a local
farmers market. Goods are strewn about tables, stacked in bushels and
overflowing rims of wicker baskets. There’s a sense of connection,
optimism and energy flowing through the crowd of vendors and
customers.
 
 
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