Tastemakers: Chandler‘s Australian Rack of Lamb - Hummingbird Nectar Tea

Aug. 10, 2005

CHANDLER’S AUSTRALIAN RACK OF LAMB
Open since 1999, Chandler’s A Restaurant in Petoskey has become one of the most popular dining spots in town, with impeccable service, an intimate ambience, and a fabulous menu. Each dish is presented like a photo shoot -- artistically arranged on the plate with sumptuous delights ranging from warm and cold appetizers to soups, salads, meats for any palate, and fresh fish, as well as desserts.
You might try their Caesar Salad, which is served in a parmesan tuille, and could be a meal in itself along with their fresh bread. We tried the Australian Rack of Lamb, which was cooked to perfection, with mint balsamic roasted fingerling potatoes, and cranberry cointreau reduction (sauce). The lamb was so tender it literally fell off the bone, and melted in our mouths.
Chandler’s features sushi on their menu as well, which is a real crowd pleaser and has become one of their signature items. Another bonus on Sundays is the fact that you can catch Ron Getz, Jason Kott, and Matt Hayes playing jazz on the patio. -- By Peg Kuchin

HUMMINGBIRD NECTAR TEA (Chilled)
With the “dog-days-of-summer” upon us, finding a refreshing beverage is a must. Angela Macke of By the Light of Day has created a delightful line of organic teas that are thirst quenching and nourishing. While the teas may be enjoyed hot, many taste wonderful chilled. The Hummingbird Nectar is a perfect fit during these high-heat index days.
Completely organic and made with locally grown Montmorency cherries, blueberries, elderberries, grapes, currants, hibiscus and maple syrup bits, this tea creates a fresh fruit sensation with each sip. Angie recommends seeping a pot full and letting it sit overnight. The next day strain out the loose ingredients (save as they are good for several additional uses) and enjoy over ice.
This tea also makes a great wine spritzer. Slice maraschino cherries in half and put in an ice cube tray and fill with the tea and freeze. Fill a white wine glass with the ice cubes and fill 3/4 with soda water and top with Peninsula Cellars Semi-Dry Riesling, garnish with citrus fruits. Another refreshing drink is the Hummingbird Sangria. Now it is best to make a full pitcher and invite some friends over to enjoy. Take one bottle of Chateau Fontaine Pinot Gris, 1/2 cup of Black Star Farms Cherry Brandy, 1/2 cup Grand Marnier, 12 ounces of club soda and 16 ounces of Hummingbird Nectar Tea, mix together and add slices of lemon, lime and orange and chill for two hours then serve over ice.
Kids love the tea as well and they can be substituted for those high fructose juice boxes. For info visit www.bythelightofday.com where a complete list of retailers and restaurants who serve/sell the teas can be found.--- Rick Coates