Danielle Horvath

Dining Danielle Horvath He took pains to find a family-owned Chicago supplier for superior corned beef. He also makes a variety of baked bagels daily, homemade soup in the fall and winter, fresh salads with local ingredients, and an impressive array of dips, spreads, cheese and olives.

Features Danielle Horvath Okay, it may not be a “boom,” but several new businesses have opened that have added an economic shot in the arm to mostly rural Benzie County. From a natural foods market to a sports outfitter to an alpaca farm store and many others, they have filled up empty spaces and brought new ideas to the area.

Features Danielle Horvath They say it takes a village to raise a child. So what does it take to
raise a village? That’s the question being asked in Honor, a hamlet of
less than 300 people just a stone’s throw from Platte River in Benzie
County. Long-known as a sportsmen’s paradise – in 1999, it was voted
Michigan’s top outdoor sports town by Sports Afield Magazine – Honor has
fallen a victim of the economy and is suffering from rural blight, with
empty storefronts, closed businesses, and abandoned buildings.
Doing something about it is Shantel Sellers, who grew up in Honor and
returned “home” last year to the house once owned by her family after
serving in the military, getting married and having three children.

Dining Danielle Horvath The Roadhouse:Benzie County’s South of the Border Connection
By Danielle Horvath
Voted number one for Mexican fare and Best Happy Hours in Benzie County, the Roadhouse Mexican Bar & Grill is heading into its 10th year of offering great consistently fresh-made food served up by a friendly staff in a fun atmosphere.
From their homemade salsa and sauces – now sold in area stores – to their entrées and appetizers using authentic recipes by Chef Miguel, to the house signature Don Juan Margarita, to a variety of Mexican beers from Dos Equis to Negra Modelo, the Roadhouse has what it takes to draw dinner crowds year-round.

Dining Danielle Horvath Bay View Grille offers harborside dining in Frankfort
By Danielle Horvath
When Dale Evans and Jill Weide were looking for a place to retire and play golf, they considered warmer climes like Virginia, North Carolina, Arizona, and even checked out Costa Rica, before settling for the small town ambience of Frankfort.
“We walked around the town in December, with the snow coming down, and it was so peaceful and beautiful. We decided this was where we wanted to be,” Dale said. They also changed their minds about playing golf and decided to purchase a restaurant with a great view of Betsie Bay. “The view was there, all we had to do was add the good food and affordable price.”

Music Danielle Horvath In Frankfort: Sweet Sounds from Miranda Music
By Danielle Horvath
Few would guess that Frankfort would be home to what is most likely Northern Michigan’s most ‘international’ music store: Miranda Music.
That’s based on the experience of its owners: Bogar Guzman and his wife Elizabeth Shrake.
Bogar is an internationally-known musician, conductor, professional oboe and English horn player, while Elizabeth is a professional singer, choral conductor and music educator with a degree from DePaul University.
Their combined music experiences have taken them from Guzman’s native Venezuela – where he was a founding member of the Venezuelan Youth Symphony Orchestra – to touring Europe and playing professionally with the Lyric Opera in Chicago, cellist Yo-Yo Ma, conductor Leonard Bernstein, and opera greats Placido Domingo and Luciano Pavarotti.

Dining Danielle Horvath A colorful past lingers at the Blue Slipper Bistro
By Danielle Horvath
From it’s early beginnings in the 1880s as a horse stop on the way to Arcadia, to the turn-of-the-century Manistee Brewery Co., to a lively brothel in the ‘30s, the Blue Slipper in Onekama has had many colorful owners in it’s 100-plus year history. Purchased in 1999 by Brian and Chris Kissel, today it remains a popular stop for locals and tourists alike.
The Kissels brought years of restaurant experience and a face-lift to the former biker bar, adding “Bistro” to the name.

Features Danielle Horvath Set Sail for the Portage Point Inn: One of the region‘s first resorts carries on a 107-year tradition
By Danielle Horvath
In 1991 when Michael DeVoe sailed into Portage Lake from Lake
Michigan, the first thing he saw was the huge wrap-around porch of the
shuttered Portage Point Inn, sitting silent and in disrepair.

Dining Danielle Horvath The Glenwood carries on a fine dining tradition in Onekama
By Danielle Horvath
Take a step back in time with a trip to The Glenwood – an authentic piece of Up North since the 1920s when it was part of a resort where families came for the summer. Since 1994, partners Donna Ervin and Chris Short have been at the helm of the fine dining establishment in Onekama, where many of their customers return year after year to celebrate special occasions.
“We have guests that dined with us the first night we were open in 1994 and have come back every year since,” said Ervin. “One customer, now in her 90s, was a bus girl here when she was 14; a couple from downstate came for their anniversary, they couldn’t afford to stay the whole weekend so they came for dinner and drove back home.”
So what is their secret? “We make new friends every year,” says Ervin, “and work hard to make every dining experience special in some way. Not only do we own and run the restaurant, we have developed our own unique array of appetizers and main courses, cook the meals ourselves, and prepare our own mouth-watering homemade desserts every day.” It doesn’t get much better than this.

Dining Danielle Horvath Shay’s Chop House livens up Onekema’s dining scene
By Danielle Horvath
For Rick Shay, it was time to come home. He left the high profile life
he had as a race car driver to pursue his other passion – cooking good
food at his own restaurant: Shay’s Chop House in Onekema.

Dining Danielle Horvath M-22 Café captures the heart of Arcadia
By Danielle Horvath
Looking for an authentic Up North café, where they make omelets
with farm fresh eggs and red skin potatoes, hearty soups, burgers, and
sandwiches on homemade bread? Then take a drive to Arcadia and stop at
the M-22 Café.

Dining Danielle Horvath 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.

Dining Danielle Horvath Giovanni’s Roadhouse
A taste of Italy upholds its tradition in Interlochen
By Danielle Horvath
Giovanni’s Roadhouse in Interlochen received a makeover when new
owners purchased it just over two years ago, but it remains true to
its roots – serving good comfort food in a cozy and friendly
atmosphere.

Region Watch Danielle Horvath No Home? New housing development offers refuge
By Danielle Horvath
Being homeless can happen to anyone, even for former NBA players like David Vaughn who blew through $22 million and ended up sleeping in his Chevy Impala. Or, it can be a single mom with two kids who escapes an abusive relationship and is living in a campground with winter coming and who still has no job. At least 1.35 million children in the U.S. are homeless during the year -- over 200,000 on any given day.

Dining Danielle Horvath Mead: The “Ale of Wine”
combines honey & cherries

By Danielle Horvath 8/24/09

Mead -- made from local honey and cherries and formulated with green tea, hops and spices -- is making its debut at several area establishments. Hand-crafted in Lake Ann, it is like a wine cooler, but not as sweet or artificial tasting, and packs more punch.
Bruce Grossman, Acoustic Brewing Company owner, musician and zymurgist (one who takes care of fermentation), landed on the product after years of brewing beer and decided to experiment with mead, or honey-wine. Grossman began with small batches over the past several years. He has a small circle of friends and family that tried it and understood what he was going for.
The end result is Acoustic Cherry Draft Mead, a honey-cherry wine that is fermented and flavored with natural fruit and spices, carbonated and served chilled. “I wanted something quaffable like a beer but made out of wine. It’s the closest I could come to making beer under a wine license. I call it ‘the ale of wine.’”
Grossman originally was going to pursue opening a small microbrewery but along the way saw the advantage of a wine maker’s license as opposed to a brewery. He purchased brewing equipment a few years ago and went about converting his garage into a home-based business.