Tastemakers: Bubba‘s spicy buffalo burger/ Founder‘s Dirty Bastard

May 18, 2008

Bubba’s Spicy Buffalo Burger

After reading George Motz’s book, “Hamburger America” (look for the review in an upcoming issue), I couldn’t wait to go and have a hamburger. It is too bad Mr. Motz never ventured to Northern Michigan in his quest to find the best burgers in America. Those of us who live here know all about great hamburger joints in the area. A few years back I did a feature on White Castle, the oldest fast food chain in the country (closing in on its 90th birthday). During my college days at 2:30 a.m., the best tasting burger in the world was a “Slyder” from White Castle.
If the self-proclaimed “hamburger expert” had ventured north, then Bubba’s in Traverse City would surely have made his list of the “100 Great Burger Joints” in the country. Throughout Motz’s book there are two underlying characteristics that each joint has: great burgers and ambiance. That is why I know he would have put Bubba’s on that list.
Bubba’s owner, Jeff Wiltsie (and his wife Trish), is a master at creating the perfect dining out “atmosphere.” Their restaurant 310 in Traverse City opened in 2002 and is one of the region’s most popular eateries, blending good eats with an inviting atmosphere.
Bubba’s is your modern day neighborhood bar. A blend of families, coworkers and fast friends gather nightly. The menu at Bubba’s is loaded with comfort fare, and while I am tempted, I never seem to get past the burgers on their menu. They have “bubba-sized” them. A particular favorite is their Spicy Buffalo Burger (made with beef, not buffalo) that is drenched in spicy buffalo sauce and bleu cheese dressing and then loaded with bacon, lettuce and tomato, all on a bun that’s baked fresh daily. Add a Short’s beer that Bubba’s has on tap along with an order of tater tots and the pickle, and as they say, it is “Bubbalicious.”
Jeff and Trish Wiltsie know food and they know how to create the perfect dining environment (they now own Giovanni’s in Interlochen). They are also very charitable: it seems that every time I am at a fundraising event, they have donated the food through their Grandview Catering operation. Hopefully, when the second edition of “Hamburger America” comes out, Bubba’s will find its place on that list. For more information check out tcfood.com


Founders’ Dirty
Bastard

The explosion of Michigan microbreweries in recent years has been unbelievable. It is great to see so many beverage shops and restaurants embracing the great beers being made here in Michigan. This Saturday more than 40 of those beers will be on hand at the Michigan Beer & Brat Festival hosted by Crystal Mountain. One of those brews will be Dirty Bastard from Founders Brewing out of Grand Rapids.
Dirty Bastard is the flagship beer for Founders, which opened in 1997 and has built its reputation by “ignoring the mainstream.” Founders has a strong line-up of beers that are distributed throughout the Midwest. The Dirty Bastard is a Scotch ale that blends together 10 varieties of imported malts. This beer is best enjoyed from a wine glass or brandy snifter. A nice 25 ounce red wine glass is perfect and allows the peaty aromas to swirl about. With the multiple malts, one will pick up several aromas and various flavors on the palate. Look for butterscotch, caramel and dark fruit flavors like raisins on the palate.
While most beers taste better on tap, I found Dirty Bastard better in the bottle; like a good wine it seems to get tastier with some bottle conditioning and a little age to it. Dirty Bastard will hold up nicely with spicy burgers and grilled brats. Enjoy before
dinner with pungent cheeses, and also as a great alternative to the traditional after dinner drink. Look for Dirty Bastard and other beers from Founders this Saturday at the Michigan Beer & Brat Festival. Additional information on this and other Founders’ brews at foundersbrewing.com.