Letters

Letters 05-25-2015

Michigan’s Depleted Funds So now we know why the Michigan legislators wanted to rush Proposal 1 down our throats.

Legality of Marriage & Divorce An article in the May 25th issue of Time reveals that: “We now have reached a point where fewer than half of kids leaving high school will have their parents living together.”

Cold Paradise Your May 18 cover story “Why is Northern Michigan So White?” is preposterous. For starters, we have plenty of diversity in this region: German, Polish, Swedish, Lithuanian, Norwegian, French Canadian, etc. – all groups that flourish in colder, harsh winter climates.

Unpave Those Roads Michigan legislators recently put before the people a proposal to increase tax to increase funds to the DOT and road commissions across the state for road repairs. The proposal failed by a significant margin.

Topic: menu
Monday, October 8, 2012

Taste Makers

Little Traverse Inn Gastro Pub

Dining Rick Coates 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.
 
Tuesday, November 13, 2012

Tasteful

Dining Ross Boissoneau “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.
 
Monday, April 15, 2013

The Rowe Inn

Dining Kristi Kates “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.
 
Monday, January 6, 2014

Tasteful

Dining Ross Boissoneau Boothroyd decided to back away from the gym years hours of 7 a.m. to 9 p.m. to keep a lifestyle where he could still be a family man. With hours now set at 10:30 to 4 (6 in the summer), Boothroyd and his staff focus on the lunchtime trade.
 
Monday, January 13, 2014

Tasteful

Dining Ross Boissoneau In charge of the kitchen and menu is Anie Driscoll, who began working in food five years ago, first moving up the ladder at the Resort from the coffee shop to the kitchens, then as executive chef at Stony Point Pub in Suttons Bay. She returned to Grand Traverse Resort last April as Aerie sous chef.
 
Monday, March 3, 2014

Everybody's Jolly at the Pumpkin

Dining Ross Boissoneau Fried goat cheese instead of the standard mozzarella; crab (not potato) tater tots; pulled pork nachos; and the French fries are seasoned with truffle sea salt. Addictive amber ale mayo accompanies both fries and the Pumpkin’s signature kettle-fried curried chips.
 
 
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