Tastemakers: Pontresina Surf-N-Turf
Pontresina Surf-n-TurfRick Coates 3/23/09
While restaurants continue to take a contemporary, creative approach to their menus it is nice to go old school from time to time when dining out. A recent visit to the Pontresina in Gaylord (located at the Otsego Club) provided that opportunity. Surf –n-Turf became popular in the ‘60s at east coast steakhouses. While Surf-n-Turf originated with steak and a lobster served on the same plate, today it is considered any beef and seafood combination.
Pontresina, named after Gaylord’s sister city in Switzerland, has built a reputation as being one of Northern Michigan’s best fine dining destinations. They blend the scenic beauty of overlooking the Sturgeon River Valley with inventive menu items. Lobster tails are all about timing; too long, to tough; not enough time, too slimy. So it was a welcome relief to have a perfectly prepared lobster tail paired with a nice filet of beef tenderloin. When ordering beef from Pontresina, certainly one may choose to have it prepared traditionally but I suggest having it Hong Kong style.
Pontresina has it all, ambiance, exceptional service, a first class table top presentation and that all important basket of fresh rolls served with fresh whipped herb butter and roasted garlic. They also serve their homemade Maytag slaw made fresh daily.
Equally impressive is their Michigan Woods salad prepared with fresh mixed baby greens, cinnamon roasted walnuts, dried cherries, crumbled blue cheese and raspberry vinaigrette. They also offer a wine locker for regular diners to store wines to enjoy when they visit. To view their menu or to learn more checkout otsegoclub.com.
Douglass Valley Stone House Hard Ciders
“Flights” are a great concept and more eateries and taverns should offer “tasting flights,” also known as samplers at breweries. At Crystal Mountain Resorts Thistle Pub & Grille they offer the Douglass Valley Hard Ciders Flight. A sample of three ciders made in nearby Manistee at the Douglass Valley Organic Vineyard Community. The Hard Cider Flight is nicely presented as the three glasses dangle off a vine wine glass holder.
The three ciders include their Stone House Dry Cider, Stone House Semi Dry Apple Cherry Cider and the Stone House Semi-Sweet Apple Cider. Hard cider is growing in popularity and Michigan is one of the world’s top apple growing regions so the timing is right for more producers of hard cider. Ciders pair nicely with a range of foods, as I paired the flight with the planked whitefish and the Ausable River Rock Steak appetizer.
Now, Douglass Valley is a new entry onto the Northern Michigan Winery scene, and certainly among the most unique as the 640-acre historic fruit farm has “transformed itself into a sustainable organic vineyard community rooted in new ruralism.” Eventually there will be a town square and privately owned estate farms.
Here is how CEO and founder Cliff Boomer descrbes Douglass Valley:
“We will create a very special environmentally-friendly, organic farm community that helps people reconnect with the land, themselves, and each other and with overall wellness. We will combine the elements of a desirable place to live with a thriving organic agricultural production facility and specialty retail shops to create a place people are drawn to visit for a day, a week, a month, or even a lifetime. We will stand out as a new model for sustainable agriculture and residential development in harmony with the land.”
Be sure to include Douglass Valley Organic Vineyard on your travel itinerary this spring and summer. Additional details at douglassvalley.net
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