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, January 21, 2008
Tastemakers: Stella & Shorts Beer Dinner/ L.Mawby Custom Labels
Dining
There are a lot of reasons why Trattoria Stella has enjoyed success since opening in 2004 in Building 50 at The Village at The Grand Traverse Commons. Certainly the quality of the food and a focus on fresh local ingredients is one reason. Professional service is another. But their secret success ingredient is education. Proprietors Paul and Amanda Danielson go to great lengths to make sure their team is knowledgeable. They are constantly encouraging their staff to further their food and beverage education, and the Danielsons put their money where their mouths are by often funding the edification (they sent Chef Myles Anton to Italy to work with chefs). This benefits the consumer and improves one’s dining experience immensely.
Monday, January 14, 2008
Tastemakers/Odawa Casino Resort, Cooking Show live/Glogg
Dining
Odawa Casino Resort F&B Director Michael Bodjiak spent 12 years in New Orleans. Between working at a casino and owning his own restaurant, he spent a great deal of time preparing and eating Creole cuisine. He wants to share his expertise with Northern Michiganders, so he is starting what he hopes will be a bi-monthly program called The Cooking Show Live!
The first show will take place inside the Casino’s Ovation Hall in Petoskey, January 19 at 2 p.m. and will focus on “Creole cooking direct from the Bayou.” Participants will be seated at tables while Bodjiak hosts and coordinates his team of chefs in preparing five classic menu items, while camera crews project everything on large screens.
The first show will take place inside the Casino’s Ovation Hall in Petoskey, January 19 at 2 p.m. and will focus on “Creole cooking direct from the Bayou.” Participants will be seated at tables while Bodjiak hosts and coordinates his team of chefs in preparing five classic menu items, while camera crews project everything on large screens.
Monday, January 7, 2008
The value of organic foods
Dining
When deciding whether or not to purchase organic foods, most people are immediately drawn to price and wonder if that item is really worth the extra dime.
When we choose to buy “organic,” we are not simply buying the label. We are investing in the farmers who abide by the national standards in which their products are grown, processed, and handled in accordance to the USDA.
When we choose to buy “organic,” we are not simply buying the label. We are investing in the farmers who abide by the national standards in which their products are grown, processed, and handled in accordance to the USDA.
Monday, January 7, 2008
Tastemakers: Leelanau cultured veggies/Right Brain Brewery Chocolate Mint Stout
Dining
Okay, there might not be such a thing as a bad vegetable, though I can name a few I don’t like, but are there some vegetables healthier for you than others? Certainly fresh is best, but even fresh vegetables, if not prepared right, can loose most of their valuable nutrients in the cooking process. What about processed vegetables? The same there, studies show that some canned and pasteurized vegetables have “killed off” a lot of what is naturally good for you.
Monday, December 31, 2007
Living off local foods
Dining
Imagine living off of food grown only in Northern Michigan. In late summer, the abundance of Michigan produce and local 4-H Livestock sales would provide the major necessities. But in November? Options definitely become more limited. For 12 students in Kate Fairman’s Visionary Thinkers class through Grand Valley State University’s (GVSU’s) Liberal Studies program located in Traverse City, a week spent during November, living off of only Northern Michigan-based food products was an eye-opener.
Monday, December 31, 2007
Tastemakers: Provisions dried cherry white chocolate biscotti/Local drink
Dining
Provisions Dried Cherry White Chocolate Biscotti
Okay, time for those New Year’s Resolutions. Each year I join the millions in the pursuit of making changes to “better my life.” In the past I have started those fad diets.A couple of years ago I even tried to quit drinking for a year (that was tough since I write about alcohol for a living and I only lasted about four months). I have even signed up for a gym membership in the past with plans of a weekly exercising routine. Sure, this year I am still in need of shedding a few pounds, and some previous resolutions seem like a good idea. But I am taking a different approach this year. My New Year’s Resolution is to eat, drink and buy local whenever possible, and to write about it in these columns.
Okay, time for those New Year’s Resolutions. Each year I join the millions in the pursuit of making changes to “better my life.” In the past I have started those fad diets.A couple of years ago I even tried to quit drinking for a year (that was tough since I write about alcohol for a living and I only lasted about four months). I have even signed up for a gym membership in the past with plans of a weekly exercising routine. Sure, this year I am still in need of shedding a few pounds, and some previous resolutions seem like a good idea. But I am taking a different approach this year. My New Year’s Resolution is to eat, drink and buy local whenever possible, and to write about it in these columns.
Thursday, December 27, 2007
Tastemakers: Lobster Dinner/Chateau Chantal Bubbly
Dining
LOBSTER DINNER
There are several options to ring in the New Year from a dining perspective. But if you prefer to celebrate in the comfort of your home and maybe entertain a few friends, lobster is the way to go. Okay, I know a few months ago I wrote that the focus with Bottoms Up/Tastemakers would be local, and certainly lobster is not local – but before I am done, I will localize this dinner.
A few years ago at the Epicurean Classic I attended a dinner that Chef Tom Gutow (here is the start of localizing this dinner) prepared: lobster on the grill. It was fantastic and Gutow was gracious in his tips on preparing this tasty alternative of grilled versus boiled lobster. Gutow, who grew up in Northern Michigan (he worked during high school at Tapawingo) and now lives in Maine, is the previous “Lobster Chef Of The Year” champion and is a lobster guru. He owns the Castine Inn (castineinn.com), a po
There are several options to ring in the New Year from a dining perspective. But if you prefer to celebrate in the comfort of your home and maybe entertain a few friends, lobster is the way to go. Okay, I know a few months ago I wrote that the focus with Bottoms Up/Tastemakers would be local, and certainly lobster is not local – but before I am done, I will localize this dinner.
A few years ago at the Epicurean Classic I attended a dinner that Chef Tom Gutow (here is the start of localizing this dinner) prepared: lobster on the grill. It was fantastic and Gutow was gracious in his tips on preparing this tasty alternative of grilled versus boiled lobster. Gutow, who grew up in Northern Michigan (he worked during high school at Tapawingo) and now lives in Maine, is the previous “Lobster Chef Of The Year” champion and is a lobster guru. He owns the Castine Inn (castineinn.com), a po
Thursday, December 20, 2007
Tastemakers: Christmas cheesecake on a stick/Anchor Steam Christmas Ale
Dining
Since its humble beginnings 20 years ago, The Underground Cheesecake Company of Traverse City has become a favorite sweet tooth satisfier for Northern Michigan residents. Emerging from a residential basement to an eventual storefront on Union Street in the Old Town section of Traverse City, co-founders and current owners Mary Vickerman and Lori Dawson have built a real dessert destination, as people come from all over to buy their desserts.
Thursday, December 13, 2007
Tastemakers: Pleasanton Brick Oven Bakery/Higher Grounds Cardamon Latte
Dining
Pleasanton Brick Oven Bakery
Funny how things have a way of coming full circle. Take the Traverse City State Hospital for example. When it opened in 1885 under the leadership of Dr. James Decker, patients were treated with kindness, comfort, pleasantry and the philosophy that “beauty is therapy.” In its heyday the former mental asylum was fully self-sufficient with a working farm, fruit canning operation and farming operation. If you haven’t visited what is now The Village at Grand Traverse Commons to see its re-transformation, then make sure you do so soon, as it seems to be taking on its original personality (minus the bars in the windows).
Funny how things have a way of coming full circle. Take the Traverse City State Hospital for example. When it opened in 1885 under the leadership of Dr. James Decker, patients were treated with kindness, comfort, pleasantry and the philosophy that “beauty is therapy.” In its heyday the former mental asylum was fully self-sufficient with a working farm, fruit canning operation and farming operation. If you haven’t visited what is now The Village at Grand Traverse Commons to see its re-transformation, then make sure you do so soon, as it seems to be taking on its original personality (minus the bars in the windows).
Monday, December 3, 2007
Thai Orchard
Dining
Give your taste buds a new sensation! Check out the new family-owned Thai Orchid Cuisine located in downtown Petoskey. Open since October 17th, this 46-seat restaurant offers Thai fare with plenty of spice for those who crave it and milder dishes for those who don’t.
NORTHERN MICHIGAN BEAUTY BECKONS
Thai Orchid owner Thomas Vangyi thought Petoskey was a perfect place to open a new restaurant.
“I liked this town and I traveled many times through here,” he says. “It had beautiful scenery, back like in Thailand in the mountains, and a lake.”
The experienced restaurateur and married father of five has co-owned a Thai restaurant in Mt. Clemens with his brother-in-law for the last six years, but moved his family north in September.
“We have another restaurant in Detroit – in Mt. Clemens,” says Vangyi. “Our family, we do restaurants, and…we came here and we felt like we can’t let this thing go, we have to put another restaurant here.”
“I’ve worked in the restaurant business for a little over 10 years now,” he continues. “It’s not new to us.”
Tastefully decorated with pale lavender walls, multicolored tapestries under glass for tabletops and plenty of orchid pictures – in homage to the restaurant’s name – Thai Orchid Cuisine offers an extensive menu at reasonable prices.
NORTHERN MICHIGAN BEAUTY BECKONS
Thai Orchid owner Thomas Vangyi thought Petoskey was a perfect place to open a new restaurant.
“I liked this town and I traveled many times through here,” he says. “It had beautiful scenery, back like in Thailand in the mountains, and a lake.”
The experienced restaurateur and married father of five has co-owned a Thai restaurant in Mt. Clemens with his brother-in-law for the last six years, but moved his family north in September.
“We have another restaurant in Detroit – in Mt. Clemens,” says Vangyi. “Our family, we do restaurants, and…we came here and we felt like we can’t let this thing go, we have to put another restaurant here.”
“I’ve worked in the restaurant business for a little over 10 years now,” he continues. “It’s not new to us.”
Tastefully decorated with pale lavender walls, multicolored tapestries under glass for tabletops and plenty of orchid pictures – in homage to the restaurant’s name – Thai Orchid Cuisine offers an extensive menu at reasonable prices.
Monday, December 3, 2007
Tastemakers: Tastes Black Star Farms/Black Star Farms Pear & its Spirit
Dining
The Village at Grand Traverse Commons (the former Traverse City State Hospital complex) is abuzz with activity with several new businesses opening in recent weeks. Two weeks ago, Taste of Black Star Farms opened in the Mercato (the basement of what is known as Building 50), bringing with it a new concept to the region.
While Tastes Black Star Farms offers a full menu of all wines made by Black Star Farms, the focus is on their dessert wines and distilled spirits (fruit brandy, eau de vie and grappa) paired with food. And not just any food, as Don Coe and his team have carefully selected items prepared by their neighbors at The Village and other delicacies from the region.
With Tastes Black Star Farms, Coe hopes to create a relaxed (“oasis”) setting for guests to enjoy and learn about brandies and dessert wines.
While Tastes Black Star Farms offers a full menu of all wines made by Black Star Farms, the focus is on their dessert wines and distilled spirits (fruit brandy, eau de vie and grappa) paired with food. And not just any food, as Don Coe and his team have carefully selected items prepared by their neighbors at The Village and other delicacies from the region.
With Tastes Black Star Farms, Coe hopes to create a relaxed (“oasis”) setting for guests to enjoy and learn about brandies and dessert wines.
Thursday, November 29, 2007
Tastemakers: The Silvertree Deli, Leelanau Gyro/Magic Hat #9
Dining
The Silvertree Deli
Leelanau Gyro
Bruce “The Cork Master” Vaughn opened The Silvertree Deli five years ago in Suttons Bay. His store quickly became famous for its “wall of wine” (featuring wine from every winery in Michigan) and top notch deli with a case full of homemade baked goods.
Leelanau Gyro
Bruce “The Cork Master” Vaughn opened The Silvertree Deli five years ago in Suttons Bay. His store quickly became famous for its “wall of wine” (featuring wine from every winery in Michigan) and top notch deli with a case full of homemade baked goods.
Thursday, November 22, 2007
Tastemakers:Have yourself a local Thanksgiving
Dining
Thanksgiving dinner is my favorite meal of the year. I start preparing for it several weeks ahead of time. This year I am planning to entertain my guests with a “local” thanksgiving meal, from a free-range turkey raised here to all of the fixings grown or made here. The weeks ahead will be full of celebrations, from holiday office parties to family gatherings, so be sure and use as many local products as possible. Here are some suggestions:
Thursday, November 15, 2007
Tastemakers: Soup to Nuts Cooking Series/Left Foot Charley Red Drive
Dining
Pairing wine with food is often focused on the main course. But what about the salad, appetizers or the soup? More than likely, one wine is not going to pair best with each course; so what must one do?
At home, you have the luxury of opening multiple bottles of wine to enjoy 3 to 4 ounces with each course. If your wallet allows, you have that same option when dining out, as Michigan law now permits you to bring home any bottle of wine THAT you don’t finish at the restaurant (check with your server before walking out with an open bottle of wine, as there is a protocol that by law must be followed).
Another great way to enjoy the food-wine experience while dining out is to invite others to join you, with each person or couple taking the wine responsibility for one of the courses. As the wine region continues to grow here in Northern Michigan, look for more partnering between area chefs and winemakers, from specialty dinners to cooking classes to culinary events. These all present great ways to learn the art of pairing wine and food.
At home, you have the luxury of opening multiple bottles of wine to enjoy 3 to 4 ounces with each course. If your wallet allows, you have that same option when dining out, as Michigan law now permits you to bring home any bottle of wine THAT you don’t finish at the restaurant (check with your server before walking out with an open bottle of wine, as there is a protocol that by law must be followed).
Another great way to enjoy the food-wine experience while dining out is to invite others to join you, with each person or couple taking the wine responsibility for one of the courses. As the wine region continues to grow here in Northern Michigan, look for more partnering between area chefs and winemakers, from specialty dinners to cooking classes to culinary events. These all present great ways to learn the art of pairing wine and food.
Thursday, November 8, 2007
Tastemakers: McMode Burger/Pumpkin Spice
Dining
This past July, Northern Michigan lost a restaurant and hospitality legend with the passing of Bob Mode, proprietor of Mode’s Bum Steer in Traverse City. Having worked in the hospitality industry for several years myself, I cherished my conversations with Bob over the years. He truly was a master, and I took a lot away from talking with him; especially his “service” philosophies.
From 1969 to 1975, he was the resident manager of the Park Place Hotel, and prior to that he worked for the Ramada Inn in Orlando, where he oversaw the opening ceremonies of Disney World. In 1975, along with his wife Anita, he opened Mode’s, and the place quickly became popular for business lunches, after-work cocktails, and great meals. Mode’s has always been about consistency, efficiency and great service. I was always amazed at their ability to put out 300 dinners a night in a kitchen smaller than my son’s bedroom.
From 1969 to 1975, he was the resident manager of the Park Place Hotel, and prior to that he worked for the Ramada Inn in Orlando, where he oversaw the opening ceremonies of Disney World. In 1975, along with his wife Anita, he opened Mode’s, and the place quickly became popular for business lunches, after-work cocktails, and great meals. Mode’s has always been about consistency, efficiency and great service. I was always amazed at their ability to put out 300 dinners a night in a kitchen smaller than my son’s bedroom.
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