Taste Makers
Little Traverse Inn Gastro Pub
Ghost Supper
Chez Peres
Tasteful
Brewing History
Little Traverse Inn: Gastro Pub
The customer counts at Dilbert‘s
Spud burger/ Railside Bar & Grill
Happy Hog Cafe
Tasteful
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.BOYNE RIVER INN: Family dining with a view of the Boyne River, the "B.R.I.," as it's known locally, serves up everything from sandwiches and salads to burritos and prime rib, and they're open seven days a week.
229 E. Water Street, 231-582-6300.
HERRADURAS MEXICAN BAR & GRILL: Authentic Mexican food is served in both their dining room and sports lounge.
1700 S. Mitchell, Cadillac 231-775-4575.
INN at GREY GABLES : A touch of the gourmet in an historic mansion beside the harbor. The Grey Gables offers steak, prime rib, whitefish specialties and Maine lobster. Also, full bar service, an extensive wine list and light music.
308 Belvedere Avenue, Charlevoix 231- 547-9261.
ELK HARBOR RESTAURANT: With its rustic decor and family-friendly menu, the Elk Harbor Restaurant takes us down memory lane to the classic roadhouses of Northern Michigan’s past. A huge menu begins with hearty breakfasts of steak & eggs, omelettes, pancakes and waffles, proceeding to lunch and dinner with numerous comfort food selections. Look for their daily specials and be sure to save room for the strawberry shortcake.
One-quarter mile south of town at 714 US 31,Elk Rapids 231-264-9201, Breakfast, lunch & dinner.
BETSIE BAY INN: Within this lovely inn are several dining venues. There's Bunty & JoJo's Restaurant which serves casual food, then Tantelle Fine Dining, the Hotspur Pub and two other venues for private parties.
231 Main Street, Frankfort 231-352-8090.
OTSEGO CLUB AT HIDDEN VALLEY:
PONTRASINA RISTORANTE: Named after Gaylord's sister city, Pontresina, in Switzerland, award-winning dining is offered 7 days a week, plus drinks and desserts to complement your gourmet dining experience. In a pretty setting overlooking the Sturgeon River Valley. The menu changes weekly, with delicious accompaniments.
696 M32 East, Gaylord 989-732-5181.
CHESTNUT VALLEY GOLF CLUB: Serving a variety of entrees from fish to ribs for lunch and dinner, Chestnut Valley’s dining room overlooks their well-tended golf course. Cocktails also available.
At the intersection of 1875 Clubhouse Dr., outside of Harbor Springs, 231-526-9100.
MARTHA'S LEELANAU TABLE: Serving breakfast & lunch in this lovely 75 year old home. The menu changes daily and they offer cooking classes as well.
413 St. Joseph's St., Suttons Bay
DIXIE SALOON: This 2-story log restaurant offers delicious food and large portions for a reasonable price, plus nightly dancing.
401 E. Central Avenue, Mackinaw City 231-436-5449.
AMICAL: European bistro with French fare. The menu boasts quiche, gourmet pizza, herb roasted chicken, soups, salads and sinful baked goods. They host the Famous Cookbook Dinner Series.
229 E. Front. Downtown Traverse City 231-941-8888.
Dining
Monday, May 3, 2010
Tastemakers: Detroit ( Urban Farming Capital)
Dining
Detroit (Urban Farming Capital)
This past April, the Michigan Wine Industry celebrated its 35th Michigan Wine Month. While many sectors of the economy continue to struggle, the wine industry has been “bubbly.” In 2009 sales of Michigan wine increased 10 percent from 2008, and for the past 10 years the percentage of sales growth of Michigan wines has outpaced the total percentage of growth for wines from outside the state.
“Michigan’s grape and wine industry continues to grow with seven new wineries slated to open this year,” said Governor Granholm. “Not only is our wine industry a vital component of the state’s agricultural sector, it’s also an important part of our tourism industry as hundreds of thousands of people visit ‘Michigan’s Wine Country’ each year.”
This past April, the Michigan Wine Industry celebrated its 35th Michigan Wine Month. While many sectors of the economy continue to struggle, the wine industry has been “bubbly.” In 2009 sales of Michigan wine increased 10 percent from 2008, and for the past 10 years the percentage of sales growth of Michigan wines has outpaced the total percentage of growth for wines from outside the state.
“Michigan’s grape and wine industry continues to grow with seven new wineries slated to open this year,” said Governor Granholm. “Not only is our wine industry a vital component of the state’s agricultural sector, it’s also an important part of our tourism industry as hundreds of thousands of people visit ‘Michigan’s Wine Country’ each year.”
Monday, April 26, 2010
Flap Jack Cafe
Dining
Late Nights and Classic Cars at the Flap Jack Café
By Kristi Kates
Residents of Petoskey and summer visitors probably remember the Flap Jack
Shacks, which opened in Traverse City back in the late ‘60s and in
Petoskey around 1978. The Petoskey Flap Jack Shack relocated to its
current location on Mitchell Street in 1985, and was run by the Bender
family until Scott Gibson of Gibson Enterprises acquired the restaurant in
June of 2007.
By Kristi Kates
Residents of Petoskey and summer visitors probably remember the Flap Jack
Shacks, which opened in Traverse City back in the late ‘60s and in
Petoskey around 1978. The Petoskey Flap Jack Shack relocated to its
current location on Mitchell Street in 1985, and was run by the Bender
family until Scott Gibson of Gibson Enterprises acquired the restaurant in
June of 2007.
Monday, April 26, 2010
Tastemakers: American Spoon Foods Cherry BBQ Grilling Sauce/Mackinaw Trail Winery Petoskey Tasting Room
Dining
American Spoon Foods Cherry BBQ Grilling Sauce
It was 30 years ago while picking morels in Northern Michigan that Justin Rashid starting dreaming of creating a specialty store to market the bounty of Northern Michigan. A few years later American Spoon Foods was born in Petoskey.
American Spoon Foods has enjoyed much success over the years. They ship their products all over the world and many a visitor and local alike visit their stores in Petoskey, Harbor Springs, Charlevoix and Traverse City.
It was 30 years ago while picking morels in Northern Michigan that Justin Rashid starting dreaming of creating a specialty store to market the bounty of Northern Michigan. A few years later American Spoon Foods was born in Petoskey.
American Spoon Foods has enjoyed much success over the years. They ship their products all over the world and many a visitor and local alike visit their stores in Petoskey, Harbor Springs, Charlevoix and Traverse City.
Monday, April 26, 2010
Chef Tommy
Dining
Meet Chef Tommy Making his mark in Petoskey at an early age
By Rick Coates
Chef Tommy Kaszubowski corporate chef with Symons General Store (including Chandler’s, Cava, and Pierson’s dining spots) learned his culinary craft spending hours in the kitchen as a young boy. Not from any certified master chef but from his two Polish grandmothers. Despite having a few chefs “chew his ass” and throw a few pots and pans his way, Chef Tommy has loved every moment of his 16-year culinary career.
Not quite 30, Chef Tommy has trained under some of the best chefs in the country while working at some of the best restaurants in the Midwest. He worked under the legendary Chef Takashi Yagihashi at Tribute in Farmington Hills. Chef Takashi was so impressed with Chef Tommy’s skills that he asked the young chef to go to Chicago and open his famed Takashi restaurant.
Pete Peterson recruited Chef Tommy back to Michigan to be his executive chef at Tapawingo. A year after Chef Tommy started, Peterson decided to retire and closed Tapawingo. He quickly landed at Symon’s in Petoskey and he took a few minutes out of his busy schedule to share some thoughts.
By Rick Coates
Chef Tommy Kaszubowski corporate chef with Symons General Store (including Chandler’s, Cava, and Pierson’s dining spots) learned his culinary craft spending hours in the kitchen as a young boy. Not from any certified master chef but from his two Polish grandmothers. Despite having a few chefs “chew his ass” and throw a few pots and pans his way, Chef Tommy has loved every moment of his 16-year culinary career.
Not quite 30, Chef Tommy has trained under some of the best chefs in the country while working at some of the best restaurants in the Midwest. He worked under the legendary Chef Takashi Yagihashi at Tribute in Farmington Hills. Chef Takashi was so impressed with Chef Tommy’s skills that he asked the young chef to go to Chicago and open his famed Takashi restaurant.
Pete Peterson recruited Chef Tommy back to Michigan to be his executive chef at Tapawingo. A year after Chef Tommy started, Peterson decided to retire and closed Tapawingo. He quickly landed at Symon’s in Petoskey and he took a few minutes out of his busy schedule to share some thoughts.
Monday, April 19, 2010
Tastemakers: Traverse City America‘s number one food city/Short‘s Bananas & Blow
Dining
Finally, some outside the area validation to what this column has been boasting about for the past several years; Traverse City (Northern Michigan) is one of the best food locales in the country.
Just last week the editors of Livability.com, an online resource that points to the most livable cities in America, selected Traverse City number one in the best food towns category. That recognition comes on the heels of The Huffington Post naming Traverse City “the best new foodie haven” in the country and Midwest Living Magazine recently named Traverse City the second best food town in the Midwest next to Madison, WI.
At the heart of Livability.com’s decision was the “farm-to-table” philosophy that so many restaurants in the area have adopted. They singled out Trattoria Stella as being at the forefront of the movement. Another factor is all of the farm markets in the region. Toss in all the farms, dairies, wineries, microbreweries and all the locally-owned restaurants and the editors of Livability.com have taken notice of what we have known for years.
Just last week the editors of Livability.com, an online resource that points to the most livable cities in America, selected Traverse City number one in the best food towns category. That recognition comes on the heels of The Huffington Post naming Traverse City “the best new foodie haven” in the country and Midwest Living Magazine recently named Traverse City the second best food town in the Midwest next to Madison, WI.
At the heart of Livability.com’s decision was the “farm-to-table” philosophy that so many restaurants in the area have adopted. They singled out Trattoria Stella as being at the forefront of the movement. Another factor is all of the farm markets in the region. Toss in all the farms, dairies, wineries, microbreweries and all the locally-owned restaurants and the editors of Livability.com have taken notice of what we have known for years.
Monday, April 12, 2010
TASTEMAKERS: TASTE OF GRAND TRAVERSE? TREASURE HUNTER WINES
Dining
Taste of Grand Traverse
The Women’s Resource Center (WRC) in Traverse City has for years hosted an annual “Extravaganza” as their major fundraiser (raising $50,000). The event was quite the social affair, attracting a who’s who of the business and social community. The evening was all about “dressing to the nines,” enjoying great food and drink, and kicking up one’s heels on the dance floor to some pretty impressive national musical talent.
But in keeping with the current trend in the country of “toning down” fundraisers, the WRC has restructured their annual event in what will now be The Taste of Grand Traverse. The event will take place Sunday April 18 at the Great Wolf Lodge.
While tuxes and evening gowns may not be a part of the fundraising focus at the WRC’s annual fundraiser anymore, great food will be. At press time, 19 restaurants from the region have agreed to participate along with some beverage producers (coffee, tea and soda) from the area to create a family friendly event. Organizers decided to make the event more affordable and wide-reaching and allow for family participation. Tickets are $15 in advance and include three tasting tickets; children ages five to 12 are just $1 and kids four and under, no charge. Additional tasting tickets are available for $1 each and tasting items will require one to three tickets.
The Women’s Resource Center (WRC) in Traverse City has for years hosted an annual “Extravaganza” as their major fundraiser (raising $50,000). The event was quite the social affair, attracting a who’s who of the business and social community. The evening was all about “dressing to the nines,” enjoying great food and drink, and kicking up one’s heels on the dance floor to some pretty impressive national musical talent.
But in keeping with the current trend in the country of “toning down” fundraisers, the WRC has restructured their annual event in what will now be The Taste of Grand Traverse. The event will take place Sunday April 18 at the Great Wolf Lodge.
While tuxes and evening gowns may not be a part of the fundraising focus at the WRC’s annual fundraiser anymore, great food will be. At press time, 19 restaurants from the region have agreed to participate along with some beverage producers (coffee, tea and soda) from the area to create a family friendly event. Organizers decided to make the event more affordable and wide-reaching and allow for family participation. Tickets are $15 in advance and include three tasting tickets; children ages five to 12 are just $1 and kids four and under, no charge. Additional tasting tickets are available for $1 each and tasting items will require one to three tickets.
Monday, April 5, 2010
Tastemakers: No Salt? Bell‘s Oberon Ale
Dining
No Salt
Okay, here it comes; the floodgates are opening as legislators continue to justify their importance by constantly coming up with legislation that they feel will better society. A shockwave went through the New York City culinary community a couple of weeks ago when assemblyman Felix Ortiz introduced laws that would ban the use of salt in New York eateries. While shakers would remain on the tables, sodium/salt based seasonings would no longer be used in the kitchen. The fine would be $1,000 for each violation.
Ortiz’s logic for introducing the legislation is a call by the American Heart Association and other health organizations for Americans to decrease the amount of their daily sodium intact. Six grams of salt is the recommended daily allowance for an adult, but most Americans have no idea of their actual intake because most processed foods are loaded with sodium, while salt is a staple in the kitchen for chefs. Experts agree that too much salt may lead to high blood pressure and heart disease but one should not eliminate salt completely. Sodium helps your body maintain its water balance and pH and it also enables your cell walls to draw in nutrients.
Okay, here it comes; the floodgates are opening as legislators continue to justify their importance by constantly coming up with legislation that they feel will better society. A shockwave went through the New York City culinary community a couple of weeks ago when assemblyman Felix Ortiz introduced laws that would ban the use of salt in New York eateries. While shakers would remain on the tables, sodium/salt based seasonings would no longer be used in the kitchen. The fine would be $1,000 for each violation.
Ortiz’s logic for introducing the legislation is a call by the American Heart Association and other health organizations for Americans to decrease the amount of their daily sodium intact. Six grams of salt is the recommended daily allowance for an adult, but most Americans have no idea of their actual intake because most processed foods are loaded with sodium, while salt is a staple in the kitchen for chefs. Experts agree that too much salt may lead to high blood pressure and heart disease but one should not eliminate salt completely. Sodium helps your body maintain its water balance and pH and it also enables your cell walls to draw in nutrients.
Monday, April 5, 2010
Fusion
Dining
4 Taste Fusion Bistro brings international flair to Interlochen
By Danielle Horvath
With an entrepreneurial spirit and what he hopes is a good hunch, Mike
Pugh has jumped into the Interlochen food scene by opening 4 Taste
Fusion Bistro last fall.
By Danielle Horvath
With an entrepreneurial spirit and what he hopes is a good hunch, Mike
Pugh has jumped into the Interlochen food scene by opening 4 Taste
Fusion Bistro last fall.
Monday, March 29, 2010
Tastemakers: Northern MichiganThe Best for Food & Drink
Dining
Northern Michigan The Best for Food & Drink
Since launching the column Tastemakers/Bottoms Up columns almost seven
years ago, I have had the pleasure of traversing around Northern
Michigan in search of the “Best Of” what our region has to offer in
the way of Food & Drink. In all, I have written over 800 columns, most
of them focused on Northern Michigan with an occasional look at items
of interest from outside our area. In no way does this make me an
expert, rather a person who simply has been very lucky to be afforded
such an opportunity.
Since launching the column Tastemakers/Bottoms Up columns almost seven
years ago, I have had the pleasure of traversing around Northern
Michigan in search of the “Best Of” what our region has to offer in
the way of Food & Drink. In all, I have written over 800 columns, most
of them focused on Northern Michigan with an occasional look at items
of interest from outside our area. In no way does this make me an
expert, rather a person who simply has been very lucky to be afforded
such an opportunity.
Monday, March 22, 2010
Tom‘s Mom‘s Cookies
Dining
Tom‘s Mom‘s Cookies Made Famous in Harbor Springs
By Kristi Kates
Located less than 75 miles south of the Canadian border, the sleepy
town of Harbor Springs, Mich. (pop: 1,600) may be known as the
birthplace of the Shay Locomotive, but today, it is also famous for
being the location of Tom’s Mom’s Cookies...
By Kristi Kates
Located less than 75 miles south of the Canadian border, the sleepy
town of Harbor Springs, Mich. (pop: 1,600) may be known as the
birthplace of the Shay Locomotive, but today, it is also famous for
being the location of Tom’s Mom’s Cookies...
Monday, March 22, 2010
Tastemakers: Hanna Bistro final cigar dinner
Dining
Hanna Bistro - Final Cigar Dinner
On Tuesday, March 23, Hanna
Bistro in Traverse City will host its final cigar dinner. In that Hanna is
an extension of what once was Hattie’s of Suttons Bay, home of the first
official cigar dinner in Northern Michigan 23 years ago, it seems only
fitting to pay some sort of tribute, especially considering that these
dinners will no longer be legal in
Michigan after May 1.
On Tuesday, March 23, Hanna
Bistro in Traverse City will host its final cigar dinner. In that Hanna is
an extension of what once was Hattie’s of Suttons Bay, home of the first
official cigar dinner in Northern Michigan 23 years ago, it seems only
fitting to pay some sort of tribute, especially considering that these
dinners will no longer be legal in
Michigan after May 1.
Monday, March 15, 2010
Tastemakers:Backwoods Pretzels/Paddy Old Irish Whiskey
Dining
Backwoods Pretzels
Parallel 45 Enterprises launched in 2006 when good friends Gene Van Koevering and Jerry Timmer decided to go into business together to package and sell a pretzel snack that Van Koevering and his wife would bring to parties. That popular party pretzel recipe would become Uncle Gene’s Backwoods Pretzels Garlic-Dill, available at stores throughout Northern Michigan.
The pretzels literally flew off retail shelves leading the partners to develop other flavors. They now have four, including Cherry Chipotle, Cinnamon Sugar and Buffalo Wing. The new brands also have found a fan base in the region. “We always have at least two flavors on hand at Right Brain Brewery,” said Russ Springsteen. “These pretzels pack a lot of flavor and our patrons love them.”
At first the partners were able to package the pretzels locally but demand forced them to have production and packaging moved down state. They are currently looking at moving the whole production and packaging operation to Northern Michigan soon. While production may be downstate, the distribution end of the operation takes place out of Traverse City and equally important the research and development of future products also takes place in Northern Michigan.
Parallel 45 Enterprises launched in 2006 when good friends Gene Van Koevering and Jerry Timmer decided to go into business together to package and sell a pretzel snack that Van Koevering and his wife would bring to parties. That popular party pretzel recipe would become Uncle Gene’s Backwoods Pretzels Garlic-Dill, available at stores throughout Northern Michigan.
The pretzels literally flew off retail shelves leading the partners to develop other flavors. They now have four, including Cherry Chipotle, Cinnamon Sugar and Buffalo Wing. The new brands also have found a fan base in the region. “We always have at least two flavors on hand at Right Brain Brewery,” said Russ Springsteen. “These pretzels pack a lot of flavor and our patrons love them.”
At first the partners were able to package the pretzels locally but demand forced them to have production and packaging moved down state. They are currently looking at moving the whole production and packaging operation to Northern Michigan soon. While production may be downstate, the distribution end of the operation takes place out of Traverse City and equally important the research and development of future products also takes place in Northern Michigan.
Monday, March 15, 2010
City Park Grill
Dining
Past Meets Present at the City Park Grill
By C.J. Ray
The City Park Grill has been a Petoskey tradition that goes deeper
than the memories of anyone living today.
The City Park Grill was constructed in 1875 at the tail end of the
construction boom in downtown Petoskey. Originally called McCarthy
Hall, it opened as a billiard hall which also served alcohol. In 1888,
a 32-foot solid mahogany bar (which still stands today) was installed,
and the name was changed to the Annex.
By C.J. Ray
The City Park Grill has been a Petoskey tradition that goes deeper
than the memories of anyone living today.
The City Park Grill was constructed in 1875 at the tail end of the
construction boom in downtown Petoskey. Originally called McCarthy
Hall, it opened as a billiard hall which also served alcohol. In 1888,
a 32-foot solid mahogany bar (which still stands today) was installed,
and the name was changed to the Annex.
Monday, March 15, 2010
Uncorked: The Cherry Stop
Dining
Uncorked:The Cherry Stop offers a wine bar with a local flavor in downtown TC
By Erin Crowell
Pull up a chair to the Cherry Stop wine bar and sample a taste of Northern Michigan. Uncorked, opened May 2008, boasts a rotating selection of 20-30 regional wines. The sampling makes it easier for patrons to choose from the 260-bottle selection. Located in the back portion of the Cherry Stop, on Front Street in the heart of downtown Traverse City, the wine bar is a tourist hot spot that is slowly gaining momentum.
“We’re still building our presence, getting our name out there,” says owner Jamie Roster. “We have a lot of locals that come in and say, ‘Oh my gosh, I didn’t know you had a wine bar.’”
By Erin Crowell
Pull up a chair to the Cherry Stop wine bar and sample a taste of Northern Michigan. Uncorked, opened May 2008, boasts a rotating selection of 20-30 regional wines. The sampling makes it easier for patrons to choose from the 260-bottle selection. Located in the back portion of the Cherry Stop, on Front Street in the heart of downtown Traverse City, the wine bar is a tourist hot spot that is slowly gaining momentum.
“We’re still building our presence, getting our name out there,” says owner Jamie Roster. “We have a lot of locals that come in and say, ‘Oh my gosh, I didn’t know you had a wine bar.’”
Monday, March 8, 2010
What‘s on tap
Dining
What’s On Tap: Homebrewers hope to ease a legal prohibition
By Erin Crowell
The year is 1930, and America is dry – brought on by two droughts
known as the Great Depression and prohibition. While most were
desperate to make a buck, others were looking to make a pint.
By Erin Crowell
The year is 1930, and America is dry – brought on by two droughts
known as the Great Depression and prohibition. While most were
desperate to make a buck, others were looking to make a pint.
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