Rennie‘s Food & Spirits

Sept. 12, 2007

Rennie’s Food and Spirits in Boyne City offers family dining, fresh ingredients and continues a family tradition of hosting and entertaining for owner Bill Sommerfeldt. Open since May 14, the restaurant – with a name in homage to Sommerfeldt’s past – enjoyed a successful summer season. “It’s actually my grandmother’s middle name,” he explains; Jennie Rennies was born in Sommerfeldt’s family’s Inn and Toll House in Scotland.

NEW OPPORTUNITY
A long-time resident of the area, Sommerfeldt made a career change to follow in his family’s footsteps.
“I’m actually a school teacher,” he admits, “but I’ve cooked in restaurants ever since I was in high school….When I moved up here 10 years ago I cooked over at One Water Street and also at Tapawingo in Ellsworth.”
Rennie’s friendly, family atmosphere is accented by cheery yellow-beige tones and lots of windows, with limited bar space.
“I actually wanted to buy something smaller, but the opportunity lended itself,” admits Sommerfeldt, who employs more than 30. “I think the market is really good in Boyne City right now for a family dining atmosphere, and so far it has been.”

POPULAR FRESH OFFERINGS
Rennie’s buys fresh and local ingre-dients and produce whenever possible, and their organic and hormone-free farm fresh eggs from Aspen Hill Farms are a hit.
“We’ve really been rockin’ on breakfast,” says Sommerfeldt. “We’ve been serving almost 300 people for breakfast on Sunday and we only seat 75. It’s a plain Jane breakfast, too; eggs, bacon, sausage, omelets.”
Lunchtime offers a variety of soups, salads, burgers and sandwiches.
“Our number one seller is Rennie’s Reuben,” says Sommerfeldt. “I use sweet hot mustard instead of Thousand Island dressing.”
Dinner is served after 4 p.m. and includes a wide selection of entrees, as well as appetizers and dessert.
“We’ve been getting a lot of business with the seafood,” says Sommerfeldt. “I carry John Cross fish that we get in every day.” Whitefish, walleye, perch and salmon are offered four different ways, or guests can choose from steak, pasta, pork, chicken and several signature dishes.

SCALLOPS AND ENTERTAINMENT
“We’ve got colossal sea scallops with Dijon cream sauce on wilted spinach,” continues Sommerfeldt, “and we also carry some rabbit and game hens that are locally raised. I do more sauces than some of the other restaurants to step it up a little bit, but my pricing is still very reasonable.”
Local entertainment was provided all summer on Wednesday and Thursday nights by Doc Woodward on piano, along with Sommerfeldt, himself: “I’m actually a musician as well; I used to teach band and choir and almost every time Doc’s in, I grab a sax and go out and play with him.” Those interested in Sommerfeldt’s musical talents as well as his culinary skills can check the restaurant’s web site for the upcoming fall schedule.
Living in Boyne City with his wife, Catherine, and children, Thomas and Eva, Sommerfeldt’s future plans don’t include ever going back to teaching. “I’ve had enough fun for a lifetime with that.”

Rennie’s Food and Spirits is located at 5 West Main St. in Boyne City. Hours are 7 a.m. to 10 p.m. every day. Call 231-582-3311 or visit their web site at www.renniesrestaurant.com for more information.