http://www.northernexpress.com/michigan/articles.sec-152-1-dining.html Copper Falls Steakhouse is located at 1796 S. Garfi eld Ave. Hours are 11-9 Monday through Friday, 12-9 Saturday, and 10-9 Sunday, with brunch from 10 to 3. Those hours will expand this summer. Call 943-1103 or visit online at copperfallssteakhousetc.com or on Facebook.]]> .]]> Paul and Brigette Barbas, proprietors of those two restaurants, have opened their new- est endeavor uptown. Make that Uptown. Located just east of downtown TC on Front Street, Uptown opened April 15, and Paul Barbas says they have been pleasantly surprised at the response thus far.]]> “There has been a long-standing myth that The Rowe is an old cottage,” Webb says, “but it has always been a restaurant, and the name comes from the Rowes. Wes Westhoven bought the building in 1972, and brought the idea of ‘farm to table’ to Northern Michigan at that time.]]> But if it’s all about the beer at a neighborhood bar, then maybe Brewery Ferment is on to something. The owners of Traverse City’s newest nightspot are hoping that the beers, plus the tavern’s location on Union Street south of Eighth, will make it both a neighborhood success and a draw for those navigating the downtown scene.]]> are a lot of schools of thought when it comes to preparing the Thanksgiving turkey. Many food experts suggest preparing two medium size birds (10 to 12 lbs) versus one large 20-plus pound turkey. Then there is the great stuffing in the bird versus not stuffing the bird debate.]]> “A stuffed meatball isn’t a meatball anymore. I wanted to go back to what I remember: fresh herbs, pesto, basil, garlic – what’s better?” The answer, as far as he was concerned, was nothing. That’s why the menu at Nonna’s isn’t overrun with ingredients.]]> She got a job in the coffee shop at Grand Traverse Resort, and within two years worked her way up to sous chef at Aeyrie, the resort’s restaurant at the top of the tower. That’s where she was working when Waldrup offered her a job as second-in-command at his new operation.]]> It was opened earlier this year by Jan Breithaupt and her son Scott, and it’s still going strong even as the leaves turn. It’s true - sweet treats know no season, especially when those treats are yogurt concoctions as good as those being offered at the new Mitten’s Frozen Yogurt Bar in Charlevoix.]]> There are a lot of players on the “local first” team when it comes to food and beverages. But it is safe to say that JT “Chip” Hoagland is the team coach, with a majority stake in Cherry Capital Foods, part owner Earthy.]]> But in the years since, their patrons have helped the restaurant evolve. While it still boasts some surprises, the Cedar Rustic Inn now specializes in what some might think of traditional food, such as pot roast and fried chicken, but all expertly prepared.]]> Finding authentic “fish and chips” is not always an easy task as there are lots of “posers” out there. The Little Traverse Inn Gastro Pub located on the Leelanau Peninsula between Glen Lake and Leland (at the former North location) offers a signature fish and chips dish prepared in the English tradition.]]> Fish and ChipsFinding authentic “fish and chips” is not always an easy task as there are lots of “posers” out there. The Little Traverse Inn Gastro Pub located on the Leelanau Peninsula betwee]]> Petoskey is the latest to contribute to Michigan’s growing reputation as “The Great Beer State.” Just six weeks ago Beards Brewery opened on Howard Street in downtown. Later this week, a new venture, Petoskey Brewing, is expected to open in the Old Brewing Building on M-119 (around the corner from La Senorita).]]> When Mark Dressler started envisioning how the Epicurean Classic would look seven-plus years ago, part of that vision was to incorporate the terroir (tare-wah) of the Grand Traverse Region into the dining event.
In its simplest translation, terroir is French for “land,” but it has come to mean a region the encompasses a specific wine or cuisine.
For the first five years, time prevented an organized tour of the region during the three-day Epicurean Classic. When the Classic’s major sponsor asked that the event be moved to their headquarters in southern Michigan three years ago, the reality of showcasing Northern Michigan’s beauty and bounty went with it. ]]> The two brothers grew up working in the restaurant industry, starting as busboys, eventually moving up the ladder to the point they were managing restaurants while in college.
They both switched gears after graduating, spending years in the auto industry. But the restaurant industry was in their blood, and they eventually found themselves back in the game with the Peninsula Grill on Old Mission Peninsula.
It was a chance meeting that then led to the pair purchasing the Western Avenue Grill in Glen Arbor. The duo was at a pub watching a football game and rooting for Ohio State (Matt’s alma mater) when they started good-naturedly bantering with another table. Among those patrons was Bill Milks, owner of the Western Avenue Grill.
“He asked us if we’d be interested in owning another restaurant, and we said, ‘No,’” said Mark.
]]> “I am excited to see the event return to Traverse City,” said Mark Dressler, founder and organizer. “We ran out of space at the Great Lakes Culinary Institute and Whirlpool offered their facilities. Their location was close to Chicago so we gave it a try, but this event belongs in Traverse City.”]]> “This is a fantastic way to close out your summer and support your community at the same time,” Winkelmann enthuses.
Founded and put together by Winkelmann - who also fronts the local band Soul Patch - and friend Ryan MacManus (of TC’s Loading Dock), the event was conceived as a free festival “for the locals,” as Winkelmann puts it.
“At the time, I owned and operated Home Grown Organic Eatery and was doing the Soul Patch thing as well,” he explains, “so I told Ryan I would talk with my friends in the food/music/festival scene and put a lineup together of all Northern Michigan and greater Traverse City talent, and get everybody on board for food vendors. Ryan then added to the list and the idea. We put the final touches on and had a great all-day, free event for the community, by the community, in a very central location in our beautiful city. Every single musician, sound engineer, food vendor, and craft vendor is there on their own time and merit.”]]> But these products aren’t things you’ll see hyped on the cable channels, with candy-colored sugar coating or questionable artificial flavors or additives; Kelso’s inventory consists of products aimed at keeping body and mind fit and well through the store’s selection of organic food and beverage items as well as vitamins, supplements, teas, and even beauty/cleansing products.
“The most common thing that I see people coming in for are simply too-aggressive promise of cures seen on commercials or read in articles,” Kelso says, “while what we are selling is really just improved nutrition and better quality of life.”
]]> After two weeks of highlighting Chef Mario Batali’s love affair with Northern Michigan in Tastemakers and Bottoms Up, we find the chef still on his self-imposed PR campaign for the region.
Last week Batali appeared on ABC’s Good Morning America program after GMA viewers selected the Sleeping Bear Sand Dunes region as the “Most Beautiful Place In America.” A camera crew followed Batali around earlier this summer as he highlighted some of his favorite places. When the results of the balloting were announced, Batali Skyped the show, answering questions from the host about Northern Michigan. In addition he had his New York culinary team prepare some of his favorite Northern Michigan dishes for the show hosts to sample.
One of the places Batali raved about was the Saveur Thyme at the Hearth & Vine, located on the grounds of the Black Star Farms Winery. Owned by Chef Paul Carlson and his wife Susan, Hearth & Vine is a cozy cafe and wine bar featuring gourmet wood-fired pizzas, delicious soups, salads, sandwiches, and more. Batali told viewers that Hearth & Vine is one of “his go to places” when he and his family visit Northern Michigan. He let viewers also know that he “spends his entire summer in paradise.”]]>