Northern Express - Dining <![CDATA[The Slopeside Lounge - ]]> The Boyne Resorts have a long and storied history in northern Michigan and, by association, so does Boyne Highlands’ Slopeside Lounge.]]> <![CDATA[Bourbon's 72 - ]]> The calm, elegant interior, cozy fireplace and unobtrusive wait staff at Bourbon’s 72 stand in sharp contrast to the 56,000 square feet of bright lights, chiming bells and bustling activity just outside its doors.]]> <![CDATA[Paleo Or No? - A look at “The Caveman Diet” ]]> “High blood pressure, arthritis, high cholesterol, digestive issues,” she listed. “I, myself, was approaching middle age, so I wanted to find out, how do I avoid those things? Is there something we’re doing our whole lives that finally catches up...]]> <![CDATA[The Alanson Depot - ]]> One hundred and thirty-five years ago, it was a train depot primarily used by the logging industry. In the years to follow, it would become a train-themed tourist attraction, an antique shop, a snowmobile dealership, a pizza place and a popular dining destination known as Lester’s BBQ.]]> <![CDATA[The Front Porch Cafe - ]]> That dream was realized seven years ago and, after updating the building and the kitchen facilities, Rasmussen now manages The Front Porch Cafe. The restaurant is overseen by a board of directors that manages the finances.]]> <![CDATA[Chef Charles - ]]> With the culinary experience chef Charles Egeler acquired by the age of 40 — studying at the Culinary Institute of America, apprenticing in a Jewish bakery, being mentored by a former White House chef, holding high positions in both gourmet eateries...]]> <![CDATA[Tap Room 32 - ]]> ECLECTIC EXPANSION Diana’s Delight was a popular downtown Gaylord restaurant with a 30-year history. When its namesake owner passed away, her daughter Kim Roney partnered with her father to take over the business.]]> <![CDATA[Small Batch - ]]> KITCHEN THERAPY After her tenure with Abboud and Florsheim ended, she was offered a job as design director for junior footwear company RocketDog. She moved to Los Angles for the position, but the demands on her time continued, year after year, and she decided it was time for a change.]]> <![CDATA[Smoke And Porter Public House Fired Up - ]]> CLEARING THE AIR Smoke and Porter’s Henry Bisson, chef and co-owner with his wife Mindy, admits that since opening in August, “there has been some confusion as to who we are and what we are about.]]> <![CDATA[Daunting Dining for a Petoskey Halloween - ]]> If you’re looking for a unique way to usher in this Halloween, Petoskey’s got it with their Haunted Halloween Progressive Dinner. You’ll enjoy three courses at three restaurants with local ghost hunters and haunted history as the evening’s entertainment.]]> <![CDATA[The Thirsty Sturgeon - ]]> Dave Marsh had his first restaurant job at the age of 12, as a dishwasher. By 14, he was a line cook at an Italian grill in Southfield, Mich. Sous chef was next on the restaurant ladder, but by then, Marsh had learned there was more money to be made in the front of the house.]]> <![CDATA[Petoskey Restaurant Week - ]]> Restaurant weeks are de rigueur in big cities, and since northern Michigan is becoming a food mecca, with an diverse assortment of dining destinations for every budget and palate, what better way to show off one of its city’s cafes, grills, fine dining establishments and sandwich stops than with a restaurant week of its own?.]]> <![CDATA[Taste of Home Brings Cooking Fun to Petoskey - ]]> Anyone responsible for the cooking in a Michigan household has likely heard of Taste of Home. The American magazine, owned by Reader’s Digest, has been around since 1993 and specializes in Midwestern foods and recipe exchanges for its 3.5 million subscribers.]]> <![CDATA[9 Bean Rows - ]]> 9 Bean Rows derives from a line in “The Lake Isle of Innisfree” by Irish poet W.B. Yeats: “Nine bean-rows will I have there…” As Nic explains, he chose the name because it gave him quite a bit of width in what he could do with it: “Our mission has always been to increase the availability of local food, and that mission has a lot of things that fit underneath it, including the restaurant.”]]> <![CDATA[Petoskey Cheese Coming Soon! - ]]> Katie Potts graduated from Columbia College this past May with a degree in business and entrepreneurship. While other new grads might have their eyes on a corner office in the big city, Potts has her eye on only one thing: cheese.]]> <![CDATA[A Showcase of Restaurants - ]]> Capitalizing on Indian River’s woodsy, outdoorsman-friendly surroundings, the restaurant features an impressive fireplace with a stone hearth, sturdy tables made from finished rough-cut wood, and chairs made from birch. The quiet dining room shares space with the livelier outdoor patio and a separate bar/lounge area.]]> <![CDATA[That French Place - ]]> THE SCENE It may be small, but it’s loaded with Euro ambiance. Elegant gray walls are complemented by giant chalkboards and locally crafted French-themed artwork.]]> <![CDATA[Mustang Wendy’s Cask and Cuisine - ]]> Mustang Wendy’s original location on State Street in downtown Harbor Springs gave the community a great introduction to Wendy Wagner and Scott Forreider’s uniquely Western-themed cafe. Now, the husband and wife team has moved to a brand new spot on Bay Street that will offer their diners a view of the bay and a whole lot more.]]> <![CDATA[Pigs Eatin’ Ribs - ]]> You might catch one of Pigs Eatin’ Ribs’ four food trucks on the road or at various events around northern Michigan. You'll recognize them by their burgundy color and their signature pig logo, but their casual restaurant on US 31 in Charlevoix is just as unique and interesting.]]> <![CDATA[The Oven Mitt - Where to Learn Cullinary Art in Michigan]]> The new millennium saw the dawn of the American foodie revolution and Michiganders have joined enthusiastically in the subsequent culinary arts explosion.]]>