Letters

Letters 08-25-14

Save America

I read your paper because it’s free and I enjoy the ads. But I struggle through the left wing tripe that fills every page, from political cartoons to the vitriolic pen of Mr. Tuttle. What a shame this beautiful area of the state has such an abundance of Socialist/democrats. Or perhaps the silent majority chooses to stay silent...

Doom, Yet a Cup Half Full

In the news we are told of the civil unrest at Ferguson, Mo; ISIS war radicals in Iraq and Syria; the great corporate tax heist at home. You name it. Trouble, trouble, everywhere. It seems to me the U.S. Congress is partially to blame...

Uncomfortable Questions

defending the positions of the Israelis vs Hamas are far too narrow. Even Mr. Tuttle seems to have failed in looking deeply into the divide. American media is not biased against Israel, nor or are they pro Palestine or Hamas...

The Evolution of Man Revisited

As the expectations of manhood evolve, so too do the rules of love. In Mr. Holmes’s statement [from “Our Therapist Will See Us Now” in last week’s issue] he narrows the key to a successful relationship to the basic need to have your wants and needs understood, and it is on this point I expand...

Topic: restaurant
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, May 13, 2013

A Cornish Tradition in Cadillac

Mr. Foisie’s Pasties

Features Kristi Kates So. You’re retired, you love Northern Michigan in the summertime, and you still “have enough energy to do something”… but what exactly do you do? Well, if you’re Nancy Vollmar and her husband, Jerry, you take over a restaurant, of course.
 
Monday, July 29, 2013

Tasteful

Dining Ross Boissoneau The menu is the brainchild of chef D.J. Flynn. A veteran of the food service industry in the area, Flynn previously served as executive chef at Bay Harbor and also worked at Tapawingo, the late lamented Ellsworth eatery that regularly topped the state’s best restaurant lists.
 
Monday, August 19, 2013

Tasteful

Dining Ross Boissoneau Starting a restaurant is a demanding endeavor. But for the After 26 project, the scope of the challenge was even more daunting. Its mission was also to provide employment opportunities for people with special needs who had aged out of public educational programs.
 
Monday, August 26, 2013

Tasteful

Dining Ross Boissoneau It’s derived from when sailors would swim in from their ship and have to pay for their pleasures with the money in their wet pockets, according to general manager Ryan Beyer. While that’s typically no longer the case, it fits in with the Leelanau County town’s maritime heritage.
 
Tuesday, September 10, 2013

Sail on over to Manistee’s Boathouse Grill

Dining Ross Boissoneau It derives its name from Manistee’s boating heritage. In fact, it’s just across the Manistee River from the site of the Century Boat factory, which produced some of the country’s most celebrated – and fastest – watercraft during the mid to late 20th century.
 
Tuesday, October 8, 2013

Tasteful

Dining Ross Boissoneau But they weren’t dissuaded - “Chuck had the vision” – and on May 21 this year they closed on the purchase. But that left precious little time to be open for the summer season. So their contractor and crew worked non-stop, 12-hour days six days a week, and the Bluefish opened July 3.
 
Monday, October 21, 2013

Maple City's Pegtown Station a local favorite

Dining Ross Boissoneau That’s certainly the case in Maple City, where Pegtown Station serves as the de facto meeting place and hospitality center. Friends greet each other as they enter or leave, and the chance to grab a bite with other folks from nearby is certainly a draw.
 
Monday, October 28, 2013

Tasteful

Dining Ross Boissoneau After a few months of working at Mico’s (which was eventually sold and became Firefly), he returned to the warmer climes of southern California. But he returned to the area in more temperate weather, and eventually decided it was time to move here and open his own restaurant.
 
 
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