Letters

Letters 04-14-14

Benishek Inching

Regarding “Benishek No Environmentalist” I agree with Mr. Powell’s letter to the editor/ opinion of Congressman Dan Benishek’s poor environmental record and his penchant for putting corporate interests ahead of his constituents’...

Climate Change Warning

Currently there are three assaults on climate change. The first is on the integrity of the scientists who support human activity in climate change. Second is that humans are not capable of affecting the climate...

Fed Up About Roads

It has gotten to the point where I cringe when I have to drive around this area. There are areas in Traverse City that look like a war zone. When you have to spend more time viewing potholes instead on concentrating on the road, accidents are bound to happen...

Don’t Blame the IRS

I have not heard much about the reason for the IRS getting itself entangled with the scrutiny of certain conservative 501(c) groups (not for profit) seeking tax exemption. Groups seeking tax relief must be organizations that are operated “primarily for the purpose of bringing about civic betterment and social improvements.”


Topic: restaurant
Wednesday, October 24, 2012

Tasteful

Dining Ross Boisonneau 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.
 
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.
 
Thursday, September 5, 2013

Tuscan Treasures Await at Bella Fortuna

Dining Ross Boisonneau Those looking for a quick trip abroad could spend hundreds of dollars to jet across the sea. Or they could simply stop in Lake Leelanau for a meal. That’s because Bella Fortuna North represents Florence, Italy, more convincingly than immersing oneself in a YouTube video.
 
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.
 
 
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