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
Thursday, March 8, 2007
Tastemakers: Murphy‘s Lamplighter Inn/ Short‘s Bottle Release Party
Dining
No trip to the Bellaire/Central Lake area is complete without a dinner stop at Murphy’s Lamplight Inn. The Lamplight has been a Central Lake landmark for 83 years and in its infancy was a popular destination for traveling salesmen. Over the years, The Lamplight has seen a few transitions, owners and name changes until 1996 when Mary Ellen Murphy discovered that the venue was for sale while on a weekend getaway in Northern Michigan. She returned to her Dearborn home, convinced her family this was for them, and they (husband Mike, children Keegan, Shana and Michael) have been the owners ever since.
Thursday, March 8, 2007
Healthy Alternatives
Dining
In 1997, recent college graduate Wade Kelso followed his dream of owning his own business, and opened Healthy Alternatives. Sports nutrition and supplements were high on the store’s priority list.
Ten years later, business is thriving, and the store is well-stocked with a tremendous variety of natural and organic items – from makeup to food to cleaning and pet products – as well as its popular high quality vitamin supplements.
Ten years later, business is thriving, and the store is well-stocked with a tremendous variety of natural and organic items – from makeup to food to cleaning and pet products – as well as its popular high quality vitamin supplements.
Thursday, March 1, 2007
Tastemakers: Cherry Yotta Bar/ Lindemans Kriek
Dining
Tim and Melissa Ewing live in the heart of the Leelanau Peninsula, and during one of those long Northern Michigan winters they pondered -- as many parents do-- “How do we get our kids to eat more vegetables?” They spoke to doctors, other parents and searched the web. What they found was “hiding vegetables” in other foods was the most popular suggestion. So they began experimenting in their kitchen and a few years ago and created the “Undercover Vegetable Company.”
In the fall of 2005 they introduced their first Yotta Bar and they have never looked back. They now have three flavors cherry, orange and the recently released apple-cinnamon. Kids and adults are gobbling them up. Never thought you could get your 10-year-old to eat tomatoes, asparagus, sweet potatoes, carrots, red bell peppers, beets and corn? Try giving them a Cherry Yotta Bar because all eight of those vegetables are in the bar.
In the fall of 2005 they introduced their first Yotta Bar and they have never looked back. They now have three flavors cherry, orange and the recently released apple-cinnamon. Kids and adults are gobbling them up. Never thought you could get your 10-year-old to eat tomatoes, asparagus, sweet potatoes, carrots, red bell peppers, beets and corn? Try giving them a Cherry Yotta Bar because all eight of those vegetables are in the bar.
Thursday, February 22, 2007
Tastemakers:Taster‘s Guild Auction & Bowers Harbor Wine Club
Dining
Just a few years ago we used to scratch our heads this time of the year, wondering what to do. Sure, outdoor activities abound, but indoor events were limited. That is no longer the case. In fact, now we scratch our heads trying to figure out what to do, as it seems that every day (or night) there are several happenings in Northern Michigan to choose from.
For the culinary-inclined, this weekend poses a challenge. The Great Lakes Culinary Institute, along with the Tasters’ Guild, will hold their annual auction in Traverse City on Friday, while the Grain Train in Petoskey will host a benefit for the Michigan Land Use Institute’s Taste the Local Difference campaign, also on Friday at the Perry Hotel. Both events will have a strong culinary and local wine focus. So a choice has to be made.
For the culinary-inclined, this weekend poses a challenge. The Great Lakes Culinary Institute, along with the Tasters’ Guild, will hold their annual auction in Traverse City on Friday, while the Grain Train in Petoskey will host a benefit for the Michigan Land Use Institute’s Taste the Local Difference campaign, also on Friday at the Perry Hotel. Both events will have a strong culinary and local wine focus. So a choice has to be made.
Thursday, February 15, 2007
The coffee crunch
Dining
Okay, it is my drug of choice, but I am not alone – some 150 million Americans are users as well. Coffee is probably the most consumed beverage in the world. For most adults, it is mandatory to start the day off with a cup or two, then revisit again for a
mid-afternoon pick-up, and possibly close out a great dinner with some. I do all of that every day plus more.
I consider myself a “java-holic,” and those who know me feel I need help. On average I drink 15 cups a day. Some local coffee shops and roasters joke that I alone keep them in business. For the past year I tracked my spending at local coffee shops and it was over $2,000 (I average about 40 bucks a week). Add another 20 bucks a week on bags of locally-roasted coffee I brew at home and I spent about $3,000. A friend suggested that I take up smoking and kick the coffee habit, as it might be cheaper.
mid-afternoon pick-up, and possibly close out a great dinner with some. I do all of that every day plus more.
I consider myself a “java-holic,” and those who know me feel I need help. On average I drink 15 cups a day. Some local coffee shops and roasters joke that I alone keep them in business. For the past year I tracked my spending at local coffee shops and it was over $2,000 (I average about 40 bucks a week). Add another 20 bucks a week on bags of locally-roasted coffee I brew at home and I spent about $3,000. A friend suggested that I take up smoking and kick the coffee habit, as it might be cheaper.
Thursday, February 15, 2007
Tastemakers
Dining
While the good folks at Timber Ridge are offering a local brew-focused snowshoe event, the wineries of the Leelanau Peninsula will be hosting their annual Taste the Passion/Snowshoe Stomp weekend February 16-18.
Now in its sixth year, Taste the Passion is the first in a series of several wine trail events hosted by the Leelanau Peninsula Vintners Association throughout the year. The weekend features several events starting with a welcome reception Friday night at the Inside Out Gallery in the warehouse district of Traverse City with a tasting of Leelanau Peninsula wines and local microbrews, assorted soups and light appetizers and tunes by local favorites, Soul Patch. On Saturday, snowshoe enthusiasts may choose from five recreational trails through the vineyards, with complimentary snowshoes provided by Tubbs and Redfeather.
Now in its sixth year, Taste the Passion is the first in a series of several wine trail events hosted by the Leelanau Peninsula Vintners Association throughout the year. The weekend features several events starting with a welcome reception Friday night at the Inside Out Gallery in the warehouse district of Traverse City with a tasting of Leelanau Peninsula wines and local microbrews, assorted soups and light appetizers and tunes by local favorites, Soul Patch. On Saturday, snowshoe enthusiasts may choose from five recreational trails through the vineyards, with complimentary snowshoes provided by Tubbs and Redfeather.
Thursday, February 8, 2007
Tastemakers: Sweet Shop - Sam Adams‘ Chocolate Boch
Dining
Medical experts continue to tout the health benefits of chocolate. Chocolate stimulates the secretion of endorphins, creating that “runners high” feeling and has serotonin that acts as an antidepressant. For years chocolate has received a bad rap from dentists, but actually scientists have found that chocolate is among snack foods least likely to contribute to tooth decay, since it contains phosphate and other minerals. As for it causing acne- that is another myth. Chocolate contains a number of nutrients, as it is high in potassium and magnesium, and contains several vitamins - including B1, B2, D, and E.
Thursday, February 1, 2007
Tastemakers:Cherry Republic Wonderbar - Misteguay Creek Cider
Dining
Cherry Republic – Cherry Wonderbar
February is National Cherry Month and local leaders in the cherry industry are launching a new campaign to promote Northern Michigan’s number one agricultural crop. The plan is to present cherries beyond the traditional cherry pie look. They hired Jeff Manning, the developer of “Got Milk,” to develop the “Got” version for the cherry industry (look for article next week in the Express). Of course industry leaders need to look no further than Cherry Republic for a place that “Got Cherries,” and has been creatively marketing cherries since 1989. Since he started selling Cherry Republic t-shirts out of the back of his car 18 years ago, Bob Sutherland has been among the best promoters of the cherry industry. His Glen Arbor location has grown to more than 170 cherry products and attracts thousands of visitors each year, along with a mail order business that is shipping tons of cherry products all over the world. Over the holidays a friend sent me a gift box from Cherry Republic loaded with all sorts of cherry goodies, ranging from assorted cherry cookies to chocolates with cherries, and my favorite, the Cherry Wonderbar served on a cherry stick. Loaded with crisp rice cereal and crunchy Chinese noodles, peanut butter, dark chocolate chunks, dried cherries and miniature marshmallows, this healthy treat makes for a great afternoon pick-me-up. Enjoy with cherry coffee or one of the cherry wines or sodas at Cherry Republic. To view a complete list of all of their cherry offerings visit
www.cherryrepublic.com or call 800-206-6949.
February is National Cherry Month and local leaders in the cherry industry are launching a new campaign to promote Northern Michigan’s number one agricultural crop. The plan is to present cherries beyond the traditional cherry pie look. They hired Jeff Manning, the developer of “Got Milk,” to develop the “Got” version for the cherry industry (look for article next week in the Express). Of course industry leaders need to look no further than Cherry Republic for a place that “Got Cherries,” and has been creatively marketing cherries since 1989. Since he started selling Cherry Republic t-shirts out of the back of his car 18 years ago, Bob Sutherland has been among the best promoters of the cherry industry. His Glen Arbor location has grown to more than 170 cherry products and attracts thousands of visitors each year, along with a mail order business that is shipping tons of cherry products all over the world. Over the holidays a friend sent me a gift box from Cherry Republic loaded with all sorts of cherry goodies, ranging from assorted cherry cookies to chocolates with cherries, and my favorite, the Cherry Wonderbar served on a cherry stick. Loaded with crisp rice cereal and crunchy Chinese noodles, peanut butter, dark chocolate chunks, dried cherries and miniature marshmallows, this healthy treat makes for a great afternoon pick-me-up. Enjoy with cherry coffee or one of the cherry wines or sodas at Cherry Republic. To view a complete list of all of their cherry offerings visit
www.cherryrepublic.com or call 800-206-6949.
Thursday, January 25, 2007
The fine art of catering a wedding
Dining
Weddings are expensive ventures, and that might be an understatement. But for most, getting married conjures up fairytale thoughts of the perfect wedding day. While there are many components to the event, the reception is the most expensive, with many wedding planning books suggesting that 50% of the budget will go towards this part of the day. In some cases, that number may climb to 75% of the total wedding cost.
A wedding reception for 250 people with full bar could easily ring up a $15,000 to $20,000 tab. While the ceremony is important, for most it is the reception that defines the day.
Dan Kelly of Catering By Kelly’s suggests getting an early start and working with someone who knows what they’re doing. Kelly and his staff cater several hundred events each year, including 200-plus weddings. During the 1990s Kelly’s self-named bistro was one of the hot after-work spots on Park Street in Traverse City. He also had a solid lunch and dinner business and even opened a second spot on the Old Mission Peninsula. His customers started asking Kelly to cater private parties and weddings.
A wedding reception for 250 people with full bar could easily ring up a $15,000 to $20,000 tab. While the ceremony is important, for most it is the reception that defines the day.
Dan Kelly of Catering By Kelly’s suggests getting an early start and working with someone who knows what they’re doing. Kelly and his staff cater several hundred events each year, including 200-plus weddings. During the 1990s Kelly’s self-named bistro was one of the hot after-work spots on Park Street in Traverse City. He also had a solid lunch and dinner business and even opened a second spot on the Old Mission Peninsula. His customers started asking Kelly to cater private parties and weddings.
Thursday, January 25, 2007
Tastemakers: Tokyo Japanese Restaurant California Roll - Dandelion Wine
Dining
Northern Michigan is blessed with many unique communities, such as downtown Petoskey’s historic Gaslight District, which has all the charm and allure that make small town living a delight. Woven between the shops and galleries are several locally-owned restaurants. When it comes to culinary creativity, Petoskey does not take a backseat to anyplace in the North.
Thursday, January 18, 2007
Tastemakers: Dowker‘s Polish Sausage - Trattoria Stella Winter Beer Dinner
Dining
Dowker’s Polish Sausage with Agrosik Sauerkraut
During the holidays my family visited relatives in Gaylord ,and as always, Christmas dinner was steeped in Polish cuisine. With my wife’s 91-year-old grandmother, “Babu,” we made about 200 pirogues. She shared many Polish traditions and reminisced about her favorite Polish stomping grounds in Detroit. Then she said: “The best Polish sausage out there comes from Dowker’s Meat Market & Deli in Gaylord.”
Curious, I stopped in to see the market Les and Flo Dowker opened 20 years ago (though they have been in the meat processing business for 50 years) at 2261 Old 27 South near Wager Motors. Babu was right
During the holidays my family visited relatives in Gaylord ,and as always, Christmas dinner was steeped in Polish cuisine. With my wife’s 91-year-old grandmother, “Babu,” we made about 200 pirogues. She shared many Polish traditions and reminisced about her favorite Polish stomping grounds in Detroit. Then she said: “The best Polish sausage out there comes from Dowker’s Meat Market & Deli in Gaylord.”
Curious, I stopped in to see the market Les and Flo Dowker opened 20 years ago (though they have been in the meat processing business for 50 years) at 2261 Old 27 South near Wager Motors. Babu was right
Thursday, January 11, 2007
Tastemakers: The Grain Train in Petoskey - Michigan Beer
Dining
The Grain Train Natural Foods Cooperative in Petoskey celebrated their 25th anniversary last year. The popularity of food co-ops began in the late ‘60s.
Unlike some industry fads that have come and gone, cooperatives continue to grow in popularity.
A recent concern over E-coli outbreaks has consumers taking greater interest in where their food comes from. All sensible eating programs encourage more fruits and vegetables and eliminating processed foods from one’s diet. Co-ops such as the Grain Train and Oyrana in TC specialize
in seeking out the best in natural and organic foods.
Unlike some industry fads that have come and gone, cooperatives continue to grow in popularity.
A recent concern over E-coli outbreaks has consumers taking greater interest in where their food comes from. All sensible eating programs encourage more fruits and vegetables and eliminating processed foods from one’s diet. Co-ops such as the Grain Train and Oyrana in TC specialize
in seeking out the best in natural and organic foods.
Thursday, January 4, 2007
Tastemakers: Kilwin‘s Coffee Truffle - Leelanau Brewing Whaleback White
Dining
Kilwin’s Chocolates and Ice Cream are celebrating their 60th anniversary this year. With locations all over the country, few probably remember that the company started in 1947 in Petoskey, when bakers Don and Katy Kilwin opened their small shop and quickly won over residents and resorters with their homemade ice cream and handmade chocolates. They also became known for their Mackinac Island style fudge, which remains among stores’ best sellers.
Thursday, December 28, 2006
Tastemakers: Rachel Ray - New Year‘s 2007 A Toast
Dining
Rachael Ray 365: No Repeats
Cookbooks have become the darlings of the publishing world. Every home in America on average has 5.5 of them. They have become popular gifts and people like me even collect them — 187 and counting — but do we really use them? I posed this question to several friends all who readily admitted to buying their share of cookbooks but rarely, if ever, using any of them.
With the Internet creating instant access to any recipe, one would think that cookbook sales would slow, but last year they showed double-digit sales increases. We shell out the dough for these books that are often loaded with a lifetime of recipes, yet if we prepare more than one recipe from each cookbook we buy, we are lucky. I guess for those of us who like to spend time in the kitchen, cookbooks make us feel good, like all of those other gadgets we seldom use but have to have.
Cookbooks have become the darlings of the publishing world. Every home in America on average has 5.5 of them. They have become popular gifts and people like me even collect them — 187 and counting — but do we really use them? I posed this question to several friends all who readily admitted to buying their share of cookbooks but rarely, if ever, using any of them.
With the Internet creating instant access to any recipe, one would think that cookbook sales would slow, but last year they showed double-digit sales increases. We shell out the dough for these books that are often loaded with a lifetime of recipes, yet if we prepare more than one recipe from each cookbook we buy, we are lucky. I guess for those of us who like to spend time in the kitchen, cookbooks make us feel good, like all of those other gadgets we seldom use but have to have.
Thursday, December 21, 2006
Tastemakers: Gravlax - Redstone Meadery Black Raspberry Nectar
Dining
Okay, last week’s Tastemakers column on Lutfisk evoked several different responses; while some got a chuckle out of it, others sent notes of their suffering through many a lutfisk dinners. while still others scolded me for suggesting such a “nasty” dish be served for Christmas Eve dinner. Another e-mail came in from someone who signed it simply “Swede” and suggested that I write about a dish that those of Scandinavian descent are truly proud of. Swede wrote he would never show up to a holiday party with Lutfisk, but often brings his “famous” Gravlax.
Okay, he is right: when given a choice between Lutfisk or Gravlax, I am going with the latter myself. Gravlax (Gravad Lax, Lox) is a traditional method of preparing salmon by coating spices and then covering and weighing down to draw out the salmon flavor. It’s also prepared in Germany, Nova Scotia and Scotland.
Okay, he is right: when given a choice between Lutfisk or Gravlax, I am going with the latter myself. Gravlax (Gravad Lax, Lox) is a traditional method of preparing salmon by coating spices and then covering and weighing down to draw out the salmon flavor. It’s also prepared in Germany, Nova Scotia and Scotland.
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