Taste Makers
Little Traverse Inn Gastro Pub
Ghost Supper
Chez Peres
Tasteful
Little Traverse Inn: Gastro Pub
The customer counts at Dilbert‘s
Spud burger/ Railside Bar & Grill
Brewing History
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, November 16, 2009
Reflects Bistro
Dining
“We‘ve been definitely well received,“ says a smiling Jack Buist
as he pours a glass of Cambria Chardonnay and offers it to a visitor.
Buist is the general manager of Traverse City’s newest hotel, Cambria Suites, which opened in June. It recently hosted a grand opening that attracted some 400 visitors in three hours.
“It was really great that so many people stopped in to check us out,” says Buist, an Allegan native who’s been working in the Traverse City area hospitality scene for more than 25 years.
One of the new hotel’s most popular attractions is Reflect, a cozy and comfortable dining area done in earthy patterns of tan, brown and crimson. There’s seating for nine at the counter/bar area and ample room for dozens more at nearby tables. Assistant general manager Colleen Whittaker oversees the bistro’s staff of 12.
as he pours a glass of Cambria Chardonnay and offers it to a visitor.
Buist is the general manager of Traverse City’s newest hotel, Cambria Suites, which opened in June. It recently hosted a grand opening that attracted some 400 visitors in three hours.
“It was really great that so many people stopped in to check us out,” says Buist, an Allegan native who’s been working in the Traverse City area hospitality scene for more than 25 years.
One of the new hotel’s most popular attractions is Reflect, a cozy and comfortable dining area done in earthy patterns of tan, brown and crimson. There’s seating for nine at the counter/bar area and ample room for dozens more at nearby tables. Assistant general manager Colleen Whittaker oversees the bistro’s staff of 12.
Monday, November 16, 2009
Tastemakers: The OTC sandwich at Old Town Coffee & Eatery
Dining
The OTC sandwich at Old Town Coffee & Eatery
Mark Fowler has built a reputation over the past 15 years as being the “Maestro of the Sandwich.” For several years he owned a couple of popular luncheon eateries in Cadillac, most recently The Bistro, where he perfected the art of a tasty sandwich prepared quickly. He has brought his talents to the Old Town Coffee & Eatery (located on Union Street in Traverse City in the “Old Town District”) as general manager, barista and maestro of the sandwich.
Mark Fowler has built a reputation over the past 15 years as being the “Maestro of the Sandwich.” For several years he owned a couple of popular luncheon eateries in Cadillac, most recently The Bistro, where he perfected the art of a tasty sandwich prepared quickly. He has brought his talents to the Old Town Coffee & Eatery (located on Union Street in Traverse City in the “Old Town District”) as general manager, barista and maestro of the sandwich.
Monday, November 9, 2009
The Brown Trout
Dining
Catching Good Food at
The Brown Trout
By Kristi Kates 11/9/09
Built in the early 1930s as a reception hall, the Indian River restaurant known today as The Brown Trout went through several evolutions on its way to its current restaurant persona.
Going back, The Brown Trout was known as Bill’s Saloon and Rog Kar’s Saloon in the early days. In 1996, current owners Bill and Kathy Jones added a full-service kitchen and a patio to what was formerly just a bar. They preserved the interior design, only adding a “good luck” fish made out of small stones that was embedded into the fireplace, but revamped the entire exterior with a new foundation and log frame that perfectly suits its rustic Northern Michigan location.
“We offer casual up north dining for lunch and dinner, plus wine tastings on selected Thursdays, and entertainment on the weekends,” explains Bill Jones. “The price range varies from burgers and pizza in the $8-12 range; ribs, slow-cooked prime rib, steaks, whitefish, walleye, and cod in the $13-18 range, and our tenderloin with morel mushroom sauce at $25. We also feature Mexican menu items including burritos, fajitas, and taco salad.”
Indeed, The Brown Trout’s menu seems to offer a wide variety of dining choices, all anchored by the restaurant’s log-cabin feel.
“It represents Up North living at it’s best,” Jones beams.
The Brown Trout
By Kristi Kates 11/9/09
Built in the early 1930s as a reception hall, the Indian River restaurant known today as The Brown Trout went through several evolutions on its way to its current restaurant persona.
Going back, The Brown Trout was known as Bill’s Saloon and Rog Kar’s Saloon in the early days. In 1996, current owners Bill and Kathy Jones added a full-service kitchen and a patio to what was formerly just a bar. They preserved the interior design, only adding a “good luck” fish made out of small stones that was embedded into the fireplace, but revamped the entire exterior with a new foundation and log frame that perfectly suits its rustic Northern Michigan location.
“We offer casual up north dining for lunch and dinner, plus wine tastings on selected Thursdays, and entertainment on the weekends,” explains Bill Jones. “The price range varies from burgers and pizza in the $8-12 range; ribs, slow-cooked prime rib, steaks, whitefish, walleye, and cod in the $13-18 range, and our tenderloin with morel mushroom sauce at $25. We also feature Mexican menu items including burritos, fajitas, and taco salad.”
Indeed, The Brown Trout’s menu seems to offer a wide variety of dining choices, all anchored by the restaurant’s log-cabin feel.
“It represents Up North living at it’s best,” Jones beams.
Monday, November 9, 2009
Tastemakers: The Grocer‘s Daughter/Toast the season
Dining
Tastemakers: The Grocer‘s Daughter/Toast the season
Rick Coates 11/9/09
Grocer’s Daughter Chocolate
When Mimi Wheeler launched her Grocer’s Daughter Chocolate venture five years ago in Empire she simply wanted to blend her love for dark chocolate with her passion for the edibles grown in her garden. What started as a part-time retirement business has now turned into a full time profession for Wheeler. Her chocolate business has built a following around the country. She finds herself working seven days a week to fulfill mail order requests and the demands at stores in the region that carry her chocolates.
Rick Coates 11/9/09
Grocer’s Daughter Chocolate
When Mimi Wheeler launched her Grocer’s Daughter Chocolate venture five years ago in Empire she simply wanted to blend her love for dark chocolate with her passion for the edibles grown in her garden. What started as a part-time retirement business has now turned into a full time profession for Wheeler. Her chocolate business has built a following around the country. She finds herself working seven days a week to fulfill mail order requests and the demands at stores in the region that carry her chocolates.
Monday, November 2, 2009
Spud burger/ Railside Bar & Grill
Dining
Spud Burger!
Railside Bar & Grill serves it up in Elmira
By Al Parker 11/2/09
“You’re about to enjoy a rite of passage,” says smiling day shift bartender Chris King as he deftly slides a full platter and an ice cold Labatt’s across the table toward a guest.
Like a gaudy oversized jewel nestled in a crown, Michigan’s original potato burger dominates the dish at the Railside Bar & Grill. There’s a side order of hand-cut home fries, but the potato burger is the star of the menu at the Railside, formerly the Elmira Inn.
“It’s a blend of black Angus beef, cheddar cheese, some special spices and grated Kitchen Farms potatoes,” explains chef Randy Troy, an affable culinary veteran who’s well known in the Northern Michigan restaurant scene.
About four years ago, Bob Huppert and Larry Beurkens bought the slightly ramshackle Elmira Inn and sank a lot of cash and sweat equity into it, expanding the kitchen, redoing the rest rooms and updating the furniture.
Huddled right along the railroad tracks, the place had seen its better days, but the new owners worked hard to change its image from a smoky, aging bar into a clean family-friendly eatery. It’s no longer a bar that serves food, but a restaurant that offers drinks.
Railside Bar & Grill serves it up in Elmira
By Al Parker 11/2/09
“You’re about to enjoy a rite of passage,” says smiling day shift bartender Chris King as he deftly slides a full platter and an ice cold Labatt’s across the table toward a guest.
Like a gaudy oversized jewel nestled in a crown, Michigan’s original potato burger dominates the dish at the Railside Bar & Grill. There’s a side order of hand-cut home fries, but the potato burger is the star of the menu at the Railside, formerly the Elmira Inn.
“It’s a blend of black Angus beef, cheddar cheese, some special spices and grated Kitchen Farms potatoes,” explains chef Randy Troy, an affable culinary veteran who’s well known in the Northern Michigan restaurant scene.
About four years ago, Bob Huppert and Larry Beurkens bought the slightly ramshackle Elmira Inn and sank a lot of cash and sweat equity into it, expanding the kitchen, redoing the rest rooms and updating the furniture.
Huddled right along the railroad tracks, the place had seen its better days, but the new owners worked hard to change its image from a smoky, aging bar into a clean family-friendly eatery. It’s no longer a bar that serves food, but a restaurant that offers drinks.
Monday, October 26, 2009
Mayberry meet Mary Ellen‘s
Dining
Mayberry, Meet Mary Ellen’s
By Kristi Kates 10/26/09
It’s probably been said before, but it bears repeating. Not only is Mary Ellen’s in Harbor Springs the perfect place for a small-town breakfast or lunch, but it’s also got the authenticity of a classic cafe straight out of Andy Griffith’s Mayberry; you half expect to see Floyd the barber standing around swigging a coffee, or Barney Fife swaggering in for his noontime lunch break.
Mary Ellen Hughes is the proprietor and well-known Harbor Springs character who runs Mary Ellen’s restaurant. And by character, we mean that in the nicest way; for those who frequent the place, it’s difficult to picture the restaurant without the familiar face of Mary Ellen bustling around, making sure her staff is getting things done, and chatting with the various customers, many of whom she’s quite friendly with and has been for years. The absence of Mary Ellen at Mary Ellen’s would be like Andy Griffith’s television household without Aunt Bee.
By Kristi Kates 10/26/09
It’s probably been said before, but it bears repeating. Not only is Mary Ellen’s in Harbor Springs the perfect place for a small-town breakfast or lunch, but it’s also got the authenticity of a classic cafe straight out of Andy Griffith’s Mayberry; you half expect to see Floyd the barber standing around swigging a coffee, or Barney Fife swaggering in for his noontime lunch break.
Mary Ellen Hughes is the proprietor and well-known Harbor Springs character who runs Mary Ellen’s restaurant. And by character, we mean that in the nicest way; for those who frequent the place, it’s difficult to picture the restaurant without the familiar face of Mary Ellen bustling around, making sure her staff is getting things done, and chatting with the various customers, many of whom she’s quite friendly with and has been for years. The absence of Mary Ellen at Mary Ellen’s would be like Andy Griffith’s television household without Aunt Bee.
Monday, October 26, 2009
Tastemakers: Martha‘s Leelanau Table/Brys Estate Vineyard & Winery Harding‘s Cup champion
Dining
Tastemakers: Martha‘s Leelanau Table/Brys Estate Vineyard & Winery Harding‘s Cup champion
Rick Coates 10/26/09
Martha’s Leelanau Table
Well known chef, TV personality and cookbook author Mario Batali was asked to select his “best place on earth” for Esquire magazine and he chose the Leelanau Peninsula. Batali, who co-owns 14 restaurants in New York, Los Angeles and Las Vegas, stated, “It’s also important to me to have great restaurants to chill at.” He then singles out Martha’s Leelanau Table in Suttons Bay for its “simple Alice Waters sensibility.” Waters, co-owner of Chez Panisse in Berkely, California, is one of the leaders of the eating locally/seasonally movement.
Rick Coates 10/26/09
Martha’s Leelanau Table
Well known chef, TV personality and cookbook author Mario Batali was asked to select his “best place on earth” for Esquire magazine and he chose the Leelanau Peninsula. Batali, who co-owns 14 restaurants in New York, Los Angeles and Las Vegas, stated, “It’s also important to me to have great restaurants to chill at.” He then singles out Martha’s Leelanau Table in Suttons Bay for its “simple Alice Waters sensibility.” Waters, co-owner of Chez Panisse in Berkely, California, is one of the leaders of the eating locally/seasonally movement.
Monday, October 19, 2009
Tastemakers: Croft Chestnuts/Northern Michigan Red Wine
Dining
Tastemakers: Croft Chestnuts/Northern Michigan Red Wine
Rick Coates 10/19/09
Croft Chestnuts
In 1904, diseased Asian chestnut trees were planted in New York City, resulting in the destruction of the American chestnut industry. Only a few groves of trees out west survived. For the past 100 years most of the chestnuts sold in America have been imported.
But now American farmers are trying to revitalize the chestnut industry including Croft Orchards of the Old Mission Peninsula. According to Ella Cooper-Froehlich, project manager the orchards at Croft LLC, “We are seeing a resurgence in this industry and we have 1,600 trees collectively at three locations in the area. We started harvesting this past weekend and we have orders to fill all over the country.”
According to Froehlich: “Chestnuts are a delicious health food rich in nutrition. Just a handful of other foods can match the nutritional value of a chestnut. As opposed to most other nuts, chestnuts have a high water content and very little oil, thus making them virtually fat free. They are high in complex carbohydrates, contain high quality protein comparable to eggs, but are gluten free, cholesterol free, and are very low in fat (1-2 percent while other nuts can be over 50 percent fat).”
Rick Coates 10/19/09
Croft Chestnuts
In 1904, diseased Asian chestnut trees were planted in New York City, resulting in the destruction of the American chestnut industry. Only a few groves of trees out west survived. For the past 100 years most of the chestnuts sold in America have been imported.
But now American farmers are trying to revitalize the chestnut industry including Croft Orchards of the Old Mission Peninsula. According to Ella Cooper-Froehlich, project manager the orchards at Croft LLC, “We are seeing a resurgence in this industry and we have 1,600 trees collectively at three locations in the area. We started harvesting this past weekend and we have orders to fill all over the country.”
According to Froehlich: “Chestnuts are a delicious health food rich in nutrition. Just a handful of other foods can match the nutritional value of a chestnut. As opposed to most other nuts, chestnuts have a high water content and very little oil, thus making them virtually fat free. They are high in complex carbohydrates, contain high quality protein comparable to eggs, but are gluten free, cholesterol free, and are very low in fat (1-2 percent while other nuts can be over 50 percent fat).”
Monday, October 12, 2009
Tastemakers: Caramel Apples/Right Brain Brewery Hallow-Giving Pumpkin Ale
Dining
Tastemakers: Caramel Apples/Right Brain Brewery Hallow-Giving Pumpkin Ale
Rick Coates 10/12/09
Caramel Apples
As a kid growing up I loved this time of year because it was caramel apple season. They sold them everywhere, from the grocery store to the concession stands at the football games. Even today I enjoy a good caramel apple and love going to Amical in downtown Traverse City and having one of their Gourmet Caramel Apples after dinner. At Amical they take large Michigan Granny Smith apples and dip them in rich caramel, sprinkle on the toasted pecans, and drizzle with white and dark Belgian chocolate. They are so popular that Amical even ships them all over the country.
Rick Coates 10/12/09
Caramel Apples
As a kid growing up I loved this time of year because it was caramel apple season. They sold them everywhere, from the grocery store to the concession stands at the football games. Even today I enjoy a good caramel apple and love going to Amical in downtown Traverse City and having one of their Gourmet Caramel Apples after dinner. At Amical they take large Michigan Granny Smith apples and dip them in rich caramel, sprinkle on the toasted pecans, and drizzle with white and dark Belgian chocolate. They are so popular that Amical even ships them all over the country.
Monday, October 5, 2009
Martha‘s Leelanau Table
Dining
A Taste of Europe in Suttons Bay
By Al Parker 10/5/09
Martha Ryan wipes her hands on her crisp white apron, hoists plates of still-warm pastries in both hands and pauses from her busy duties to give credit to her year-old restaurant’s bustling staff.
“I have a great team here,” says Ryan, owner and operator of Martha’s Leelanau Table Café, a non-smoking restaurant housed in a remodeled 107-year-old residence on Suttons Bay’s main drag, St. Joseph Street.
Helping Ryan run the European-style café are her son Matt who does some cooking and daughter-in-law Rachell who runs the front. Especially busy these days are pastry chefs Susan McConnell, a longtime friend, and Daniela Weiner, an Austrian native and recent graduate of the Illinois Institute of Arts culinary arts program.
For 20 years Ryan was the food service director for Leland Schools. In summers she served meals at a number of Leelanau County restaurants, including Hattie’s, Thyme Out and the Homestead. In her spare time she did some catering.
By Al Parker 10/5/09
Martha Ryan wipes her hands on her crisp white apron, hoists plates of still-warm pastries in both hands and pauses from her busy duties to give credit to her year-old restaurant’s bustling staff.
“I have a great team here,” says Ryan, owner and operator of Martha’s Leelanau Table Café, a non-smoking restaurant housed in a remodeled 107-year-old residence on Suttons Bay’s main drag, St. Joseph Street.
Helping Ryan run the European-style café are her son Matt who does some cooking and daughter-in-law Rachell who runs the front. Especially busy these days are pastry chefs Susan McConnell, a longtime friend, and Daniela Weiner, an Austrian native and recent graduate of the Illinois Institute of Arts culinary arts program.
For 20 years Ryan was the food service director for Leland Schools. In summers she served meals at a number of Leelanau County restaurants, including Hattie’s, Thyme Out and the Homestead. In her spare time she did some catering.
Monday, October 5, 2009
Martha‘s Leelanau Table
Dining
A Taste of Europe in Suttons Bay
By Al Parker 10/5/09
Martha Ryan wipes her hands on her crisp white apron, hoists plates of still-warm pastries in both hands and pauses from her busy duties to give credit to her year-old restaurant’s bustling staff.
“I have a great team here,” says Ryan, owner and operator of Martha’s Leelanau Table Café, a non-smoking restaurant housed in a remodeled 107-year-old residence on Suttons Bay’s main drag, St. Joseph Street.
Helping Ryan run the European-style café are her son Matt who does some cooking and daughter-in-law Rachell who runs the front. Especially busy these days are pastry chefs Susan McConnell, a longtime friend, and Daniela Weiner, an Austrian native and recent graduate of the Illinois Institute of Arts culinary arts program.
For 20 years Ryan was the food service director for Leland Schools. In summers she served meals at a number of Leelanau County restaurants, including Hattie’s, Thyme Out and the Homestead. In her spare time she did some catering.
By Al Parker 10/5/09
Martha Ryan wipes her hands on her crisp white apron, hoists plates of still-warm pastries in both hands and pauses from her busy duties to give credit to her year-old restaurant’s bustling staff.
“I have a great team here,” says Ryan, owner and operator of Martha’s Leelanau Table Café, a non-smoking restaurant housed in a remodeled 107-year-old residence on Suttons Bay’s main drag, St. Joseph Street.
Helping Ryan run the European-style café are her son Matt who does some cooking and daughter-in-law Rachell who runs the front. Especially busy these days are pastry chefs Susan McConnell, a longtime friend, and Daniela Weiner, an Austrian native and recent graduate of the Illinois Institute of Arts culinary arts program.
For 20 years Ryan was the food service director for Leland Schools. In summers she served meals at a number of Leelanau County restaurants, including Hattie’s, Thyme Out and the Homestead. In her spare time she did some catering.
Monday, October 5, 2009
Tastemakers: Matterhorn Grill dinner at Tastes of Black Star Farms
Dining
Matterhorn Grill Dinner at
TASTES of Black Star Farms
Rick Coates 10/5/09
When Black Star Farms decided to open a tasting operation (TASTES of Black Star Farms) at the Mercato in Building 50 (located at the Village of the Grand Traverse Commons) a few years ago, their focus was going to be on the eau de vies and distilled spirits they were making at their winery on the Leelanau Peninsula.
TASTES of Black Star Farms
Rick Coates 10/5/09
When Black Star Farms decided to open a tasting operation (TASTES of Black Star Farms) at the Mercato in Building 50 (located at the Village of the Grand Traverse Commons) a few years ago, their focus was going to be on the eau de vies and distilled spirits they were making at their winery on the Leelanau Peninsula.
Monday, September 28, 2009
Jesperson‘s
Dining
Jesperson‘s
By Kristi Kates 9/28/09
Owned and operated by the same family for a whopping 106 years, Jesperson’s Restaurant in downtown Petoskey is a Northern Michigan classic, and one that many generations of other families return to every year.
“We have four generations of some families dining with us every summer,” Jesperson’s co-owner Bill Fraser says, “our customers, in many cases, were introduced to our restaurant by their grandparents.”
By Kristi Kates 9/28/09
Owned and operated by the same family for a whopping 106 years, Jesperson’s Restaurant in downtown Petoskey is a Northern Michigan classic, and one that many generations of other families return to every year.
“We have four generations of some families dining with us every summer,” Jesperson’s co-owner Bill Fraser says, “our customers, in many cases, were introduced to our restaurant by their grandparents.”
Monday, September 28, 2009
Tastemakers: National food and drink days
Dining
Tastemakers
Rick Coates 9/28/09
National Food
and Drink Days
I have always wondered who comes up with all of the days of celebration. for example, Sweetest Day (October 17) is on the horizon. Does some guy who is locked in a greeting card company closet dream up these holidays? Thankfully there are not greeting cards for the hundreds of national food and drink days we throughout the year.
Yes that’s right, everyday, 365 days a year there is some sort of National Eat or Drink. For example, this week on September 28, it is National Drink Beer Day. Seems like the proponents of this day picked the wrong day as October 4 is National Eat Tacos Day and also National Drink Vodka Day. Ever try eating tacos and drinking vodka? they should have switched the vodka with beer.
Okay this week is also National Don’t Eat Salt Week. Now what is the point of this? It is also National Drink Beer Week, salty foods goes best with beer don’t they? Oh yeah, it is also National Eat Chili Week. try making a good chili without some salt. Now next week is National School Lunch Week, isn’t every day the kids are in school a school lunch day?
Rick Coates 9/28/09
National Food
and Drink Days
I have always wondered who comes up with all of the days of celebration. for example, Sweetest Day (October 17) is on the horizon. Does some guy who is locked in a greeting card company closet dream up these holidays? Thankfully there are not greeting cards for the hundreds of national food and drink days we throughout the year.
Yes that’s right, everyday, 365 days a year there is some sort of National Eat or Drink. For example, this week on September 28, it is National Drink Beer Day. Seems like the proponents of this day picked the wrong day as October 4 is National Eat Tacos Day and also National Drink Vodka Day. Ever try eating tacos and drinking vodka? they should have switched the vodka with beer.
Okay this week is also National Don’t Eat Salt Week. Now what is the point of this? It is also National Drink Beer Week, salty foods goes best with beer don’t they? Oh yeah, it is also National Eat Chili Week. try making a good chili without some salt. Now next week is National School Lunch Week, isn’t every day the kids are in school a school lunch day?
Monday, September 21, 2009
Tastemakers: Dinner in The Hills/ Oktoberfest
Dining
Tastemakers
Rick Coates 9/21/09
Dinner in
the Hills
Mt. Holiday Ski & Recreation Area was on its death bed 10 years ago, until a group of families and ski enthusiasts came together and kept the long time ski operation from heading into extinction. Now operated by a non-profit association, Mt. Holiday is a year – round recreation and entertainment facility offering skiing, disc golf, mountain biking, wedding receptions, private parties and banquets. Last year they brought in veteran ski hill operations manager Rick Van Tongeren (Cannonsburg near Grand Rapids) to serve as their new General Manager and a new banquet manager, Michelle Konstanzer. Now Mt. Holiday is enjoying a 12-month operation. Being non-profit they are dependent on fundraising and on Saturday, September 26, they will host their 4th annual dinner.
“We are calling it ’Dinner in the Hills’ as this is the first time the dinner will be here at Mt. Holiday” said Van Tongeren. “We have a lot going on all night including great food, beer, wine, music and silent auction. We expect to draw 160 people.” The evening will feature 10 area chefs preparing a variety of wild game and other speicliaty entrées and appetizers. The gourmet offerings will be paired with wines from seven wineries from the region and four are microbreweries.
Rick Coates 9/21/09
Dinner in
the Hills
Mt. Holiday Ski & Recreation Area was on its death bed 10 years ago, until a group of families and ski enthusiasts came together and kept the long time ski operation from heading into extinction. Now operated by a non-profit association, Mt. Holiday is a year – round recreation and entertainment facility offering skiing, disc golf, mountain biking, wedding receptions, private parties and banquets. Last year they brought in veteran ski hill operations manager Rick Van Tongeren (Cannonsburg near Grand Rapids) to serve as their new General Manager and a new banquet manager, Michelle Konstanzer. Now Mt. Holiday is enjoying a 12-month operation. Being non-profit they are dependent on fundraising and on Saturday, September 26, they will host their 4th annual dinner.
“We are calling it ’Dinner in the Hills’ as this is the first time the dinner will be here at Mt. Holiday” said Van Tongeren. “We have a lot going on all night including great food, beer, wine, music and silent auction. We expect to draw 160 people.” The evening will feature 10 area chefs preparing a variety of wild game and other speicliaty entrées and appetizers. The gourmet offerings will be paired with wines from seven wineries from the region and four are microbreweries.
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