Tastemakers: Super Bowl North Dinner - Wild Blue

Jan. 25, 2006

TASTEMAKERS



SUPER BOWL NORTH DINNER
For years, Walloon Lake resident and tourism promoter Joe Breidenstein has been quarterbacking efforts to create innovative ways to improve tourism in Northern Michigan. Breidenstein, realizing that the Super Bowl in Detroit this year would mean millions of dollars of media exposure, developed a plan over a year ago to capture some of that exposure for Northern Michigan. He called it Super (Bowl) North to take place the weekend before the Super Bowl. The NFL loved the idea. Touchdown. The host committee in Detroit embraced the idea. Another touchdown. Several activities were being planned from Traverse City to Mackinac Island including a celebrity flag football game (former NFL stars and a famous sportscaster were set to come in), a Guinness Book of World Records’ largest snowball fight and several snowmobile events planned by the International Snowmobile  Manufacturers Association and the Michigan Snowmobile Association. All had the potential to attract lots of people and thousands of tourist dollars for the area, plus plenty of media exposure. 
 The Detroit News editorial board loved the idea and wrote a glowing editorial in support of the concept. ABC sports planned to have camera crews on hand for the activities to broadcast a taped snippet during the big game. Breidenstein seemed to be mounting a lead that assured a victory for a struggling Northern Michigan tourism team. But apparently area tourism leaders didn’t support the concept and Breidenstein and his ideas were sacked at a “secret meeting” of these leaders (he wasn’t invited to attend). Fumbled away was thousands of dollars of media exposure for the area and proceeds from these events to benefit the Northwest Michigan 4C Council (the organization that provides several childcare services such as helping with food costs and assuring a balance and attractive diet for children in childcare settings). 
Despite being 4th down and 35 with little time left Breidenstein isn’t giving up, he is bankrolling the last play left in his book: The Super Bowl North Dinner at the Holiday Inn in Traverse City (which, along with Ranch Rudolph got behind the concept). Breidenstein has lined up several Michigan products such as buffalo, lake trout, wine and cherries that will be served by the Holiday Inn culinary team. Ironically he even lined up a speaker to talk about tourism after dinner. Tickets are $50 and proceeds go to the 4C Council. Call the Holiday Inn for tickets, (231) 947-3700.

WILD BLUE (Blueberry Lager)
Blueberries are receiving a lot of praise as of late from nutritionists and dietitians who have been promoting the “blue” fruits health benefits. They are high in fiber and low in sugar and calories. Scientific studies show that regular consumption of blueberries helps protect one’s memory.  Researchers at the USDA have found that blueberries rank #1 in antioxidant activity when compared to 40 other fresh fruits and vegetables.  Antioxidants help neutralize harmful by-products of metabolism called “free radicals” that can lead to cancer and other age related diseases. 
 Michigan boasts 18,000 acres of blueberries, making it the largest producer in the U.S. So when Anheuser-Busch decided to test market their new blueberry lager, Wild Blue, in Grand Rapids last fall, it made sense. Wild Blue has been flying off the shelves, and according to Wild Blue Brand Manager Dave Wolfe they are ready to increase the test market to three additional cities. If all goes well Blue Dawg Brewing (a dedicated team within Anheuser-Busch) will launch Wild Blue nationally in the coming months. 
 This beer definitely has an attitude. It starts with the label and the blue bulldog kicking the blueberry and the attitude continues through the last sip. Wild Blue pours (use a nice red wine glass) an appealing blueberry-red with immediate and enjoyable fresh blueberry aromas circulating about (reminds you of that smell of picking blueberries off the bush). This brew is on the sweeter side and has a delightful citrus and ripe blueberry taste. Wild Blue is infused with real blueberry juice versus artificial flavors, and being a lager, it is heavier and fuller than fruit style ales. 
 First thoughts are to serve this brew with dessert, but actually Wild Blue is best paired with rich, complex, or spicy fare. In particular try with venison or duck that is topped with blueberry-cherry chutney. Kudos to Anheuser-Bush for being adventurous; after all, when you are number one (Budweiser) it is easy to keep running that same play of handing the ball off to Bud or Bud Light. But the boys in St. Louis prove with Wild Blue (plus they have launched other fruit brews) that they still have a few tricks in that old playbook. --Rick Coates