Tastemakers: Bear Claw Brewery steak stackers/Sirius maple dessert wine

April 5, 2009

Bear Claw Brewery Steak Stackers
The general rule of thumb is that most places do one thing real well and everything else just okay. For example, nightclubs and bars that have live music are typically known for their music or good dance scene. Rarely are they known for their food. But there are exceptions, and during my travels through Northern Michigan I have come across many a tavern that has excellent food. For example, the Clear Lake Bar north of West Branch has some of the best walleye anywhere. The Side Door Saloon in Petoskey has great burgers. The perch on Friday night at the U&I Lounge in Traverse City is hard to beat. For years I have been heading to Happy Hour Tavern (north of Leland) for their burgers and whitefish sandwich.
Recently, I stopped into the Bear Claw Brewery & Grille on M-55 between Cadillac and Lake City. The Bear Claw has breathed new life into the live music scene in the area with a large concert facility attached to their restaurant and grill. During my visit, several hundred people were in to catch a classic rock band.
While the music and dance scene is impressive at the Bear Claw, so is their menu. The Steak Stackers were extraordinary, with three petite sirloin cuts stacked on top of three hand-dipped jumbo onion rings. All topped off with three marinated jumbo grilled mushrooms and grated cheese and fresh diced tomatoes. This entrée paired well with their Bear Claw Brew, and while a contract brew (made at another brewery specifically for the Bear Claw), they plan to add brewing equipment and a full line of their own brews. Overall, the Bear Claw Brewery & Grille has a well-rounded menu that has something for everyone (the guy at the table next to me ordered the “build your own burger” and it looked fantastic).
This summer they are working on some national music and comedy acts. The nightclub doubles as a banquet hall as well for weddings and private parties. The Bear Claw Brewery and Grille is an excellent addition not only to the Northern Michigan music scene but the culinary scene as well.--- Rick Coates

Sirius Maple Dessert Wine
Maple syrup season is just finishing up here in Northern Michigan. It is expected that about 100,000 gallons of maple syrup will be produced this year in Michigan by some 500 commercial production operations and about 2,000 “home” or “hobbyist” maple syrup fans. One of the reasons why maple syrup is on the pricy side is it takes 40 gallons of maple sap to produce one gallon of maple syrup. The season starts in February downstate and runs through April for areas in the Upper Peninsula. Only about one percent of the maple forest in Michigan is used for current maple syrup production.
While maple syrup is typically thought of as a “breakfast condiment” it actually works well in several recipes including beverages. At Black Star Farms in Suttons Bay they have been producing their Sirius Maple Dessert Wine for several years. A blend of apple cider and their Spirit of Apple brandy, along with maple syrup harvested from maple trees at their winery and cooked annually each spring right on property. While the obvious comes to mind this dessert wine is not just for after dinner. Try during the cocktail hour by giving it a little boost by mixing one part Sirius Maple with two parts Spirit of Apple brandy and add a couple of ice cubes and enjoy with soft cheeses and apple slices.
This is also a great cooking wine. Imparting maple flavors is a great enhancer in many dishes. Here is a great one: make a blueberry maple syrup glaze by reducing Sirius Maple and fresh blueberries and use on grilled breast of duck. Sirius Maple also works well with salmon and trout recipes. As for dessert, enjoy a couple of ounces with a caramel apple from Amical in Traverse City or a slice of apple pie from the Grand Traverse Pie Company. At 16percent alcohol this is a very nice after dinner drink as well, enjoy neat in a cordial glass. For additional details go to blackstarfarms.com or visit one of their three tasting rooms in the region. ---- Rick Coates