Tastemakers: Albie‘s Original Beef Pasty

April 12, 2006

Tastemakers
Albie’s “The Original” Beef Pasty

I remember running into Regan Quaal and Paul Lochinski of Gaylord 20 years ago at a popular watering hole for MSU students. Over a few brews we talked about what we were going to do after our college days were over. I thought it was the beers talking when they laid out this detailed plan to launch a company that would mass-produce the best pasty in America.
Well it wasn’t the beer. After graduation the two high school and college buddies opened Albie’s in southeastern Michigan. Now nearly 20 years later (they have since moved the production facility to their hometown), Albie’s Pastys and several other products (calzones, pot pies, pizza sticks and EZ Jammers) are distributed all over the country. Albie’s is now a nationally respected operation and its products are served in restaurants and schools and sold in grocery stores.
As for the pasty, legend has it that settlers to Michigan’s Upper Peninsula from Cornwall, England introduced the flaky crusted wrap filled beef, potato, onion and rutabaga. It became the “sixth” food group for Upper Peninsula and its popularity spread south. The Albie’s Pasty continues to win annually several “best pasty in Michigan” awards.The pasty may be enjoyed as is or topped with gravy, ketchup or sour cream. It obviously goes great with beer, but also with Michigan red wines. Pair with Black Star Farms Red House Red or with a merlot from Contessa (southwestern Michigan). This all in one dish requires no sides, but a scoop of ice cream from Moomers will satisfy the dinner dairy requirement. Look for Albie’s Pasty at your favorite grocery.

 

BOTTOMSup
Left Foot Charley 2004 Riesling

Governor Granholm has designated April as Michigan Wine Month. With 45 wineries in the state (24 of them are in Northern Michigan) and over 500 Michigan wines, there is much to celebrate.
In particular, Northern Michigan, has lots to toast about. Peninsula Cellars winemaker Bryan Ulbrich is among those celebrating. After all, he has brought home a lot of major hardware over the past three years including “Best White Wine” at two major international wine competitions. In 2003 he won the World Riesling Championship and last year at the Michigan State Wine Competition he took home “Best of Show” in four of the six categories.
Ulbrich and his wife Jennifer have decided to launch Left Foot Charley on the Old Mission Peninsula. Okay, before the rumors start flying, Ulbrich isn’t leaving Peninsula Cellars. As a talented winemaker, he has been making award-winning wines for others including Gill’s Pier on the Leelanau Peninsula, so he figured he might as well make wines for himself. Also, you won’t find Ulbrich in a tasting room; Left Charley won’t have one. Instead, their wines will be available only at fine restaurants (Trattoria Stella, Blue Slipper) and wine shops (Blue Goat, Jack’s, Silvertree Deli) around the state. The first release is a 2004 Riesling from grapes grown at a 14-year-old vineyard on the Old Mission Peninsula. In Ulbrich fashion this Riesling is slightly dry, fruity and has apple flavor notes. This is a white wine drinker’s dream as this Riesling is a four-season palate pleaser that has numerous pairing options from creamy white sauce-pastas to medium spiced ethnic cuisines.
So, is Left Foot Charley some fictional personality dreamed up during the long days of harvest or some comical character from the Ulbrich’s past? Left Foot Charley is like a novella or maybe a biography with each new release becoming a chapter, so the legend of Left Foot Charley, fact or fiction, will unfold with each new vintage.  Look for two more chapters later this spring with the release of a 2005 Riesling and a 2005 Pinot Grigio. To learn more about this character known as Left Foot Charley, visit www.leftfootcharley.com. But to learn if he is fictional or not will only be accomplished by enjoying a glass or two.