Category: Food and Drink

Warm up this winter with Traverse City Restaurant Week

Traverse City restaurant week

It happened to be Restaurant Week when Forrest and Nicole Moline vacationed in Traverse City several years ago. They dined together at Trattoria Stella, Michigan’s Best Italian restaurant, sharing a table in one of the hidden alcoves inside historic Grand Traverse Commons. The beautiful encounter is one of the reasons the couple decided to move to Traverse City.

Now this winter the Molines are taking part in Restaurant Week for the first time as restaurant owners, hoping to give their guests the same kind of memorable dining experience. Forrest: A Food Studio is one of about three dozen restaurants offering three-course meals for $25 to $35 from Feb. 23-29.

Forrest: A Food Studio

‘It’s super exciting for us to be a part of (Restaurant Week),’ said Forrest Moline, who opened Forrest: A Food Studio last fall in Traverse City. ‘The goal for the Food Studio is to resemble an Art Studio, but instead of the craft being woodwork, painting or ceramics, the medium is for the culinary arts.’ (J.Zevalkink Photo)

“There are restaurants all over (the Traverse City area) and every town has a different look and feel,” said Forrest Moline, who has worked in Cleveland and Detroit with renowned chef Michael Symon and in Birmingham with charcuterie expert Brian Polcyn.

“It’s so fun to visit each little town, dine at the restaurants and meet the locals and hear their story. That’s what drew us up here, the warm feel you get from the locals.”

Warm might not be the first word that comes to mind when describing Michigan in January and February. After all, the Mitten state is a winter wonderland where you can go skiing, snowboarding and snowshoeing, ice fishing, winter hiking and fat tire biking. But winter in Michigan also is a great time of year to warm up indoors and try new restaurants, discover new wines or sample craft spirits.

You can do it all in Traverse City and enjoy the best of Michigan’s winter, both inside and out. Not only is Traverse City the Best Winter Getaway in Michigan, but it’s also

Red snapper

Feast your eyes – and your tastebuds! – on some of the best dishes in Michigan during Traverse City Restaurant Week. ‘We built our small 1,200-square-foot space to feel more like a home kitchen and dining room than a typical restaurant,’ owner Forrest Moline said. ‘Everyone has a seat at the chef’s table.’ (J.Zevalkink Photo)

one of America’s best beer towns, one of the country’s leading wine regions and the No. 1 Foodie Destination in the Midwest.

Traverse City hosts many unique winter events that will whet your appetite for the area’s celebrated food and beverage scene. You can plan your trip around a Vine to Wine Snowshoe Tour, the annual Ice Wine Festival or one of several wine trail events such as Taste the Passion, Romancing the Riesling or the Winter Warm Up.

Michigan’s headline winter event for foodies is Traverse City Restaurant Week, scheduled this year Feb. 23-29. About three dozen restaurants in one of America’s most underrated food towns will offer three-course meals for $25 or $35 all week long.

Restaurants typically offer a few options to choose from for each of the three courses. You can find participating restaurants and menus here. Reservations are strongly encouraged.

“We’re going into our 10th year for Restaurant Week,” said Colleen Paveglio, marketing and communications director for Downtown TC. “The intent is to highlight the restaurants here in Traverse City. A lot of them are local-food focused. Long before it was trendy we were on that path just due to this being an agricultural community.

“It’s grown throughout the years and now we have people that travel to Traverse City for the event.”

While in town for Restaurant Week, you can pair delicious dinners with a tour of the Traverse Wine Coast – either self-guided or led by one of the area’s many wine-savvy tour operators. You’ll find award-winning wines at dozens of wineries nestled in Traverse City Restaurant Week - winebeautiful nooks and crannies all over the region, including the famed Leelanau and Old Mission peninsulas. Both peninsulas have been recognized as Top Wine Regions through USA Today’s Readers’ Choice Awards.

Traverse City also is home to more than a dozen microbreweries, and a growing number of craft distilleries that take the fruits of Michigan’s bountiful agricultural harvest and turn it into small-batch vodkas, whiskeys and gins for your pleasure.

When you’re not sipping spirits or sampling fine wines, you can make time to experience Traverse City’s historic movie theatres or to browse downtown shops for unique items you didn’t even know you were looking for.

Exploring Traverse CityAnd, of course, you can enjoy outdoor recreation in Traverse City all winter long, whether by cross-country skiing the rolling hills above Grand Traverse Bay, tubing down one of the area’s thrilling runs or exploring the incredible Sleeping Bear Dunes National Lakeshore.

RELATED: 5 Traverse City Restaurants Sourcing Local Foods Year-Round

Whenever – and for whatever reason – you come to Traverse City this winter, you can take advantage of Traverse City Escape Packages. The seasonal special combines discounted rates on lodging with an assortment of coupons on everything from dining, movies and spa services to wine purchases and entertainment. Escape Packages are available all winter.

 

One of the best of Grand Rapids: Find your next drinking and dining destination here

Rockwell Republic Drinks

Brunch in a beverage? You can get that at Rockwell Republic on the weekend.

Or guests can roll in for mid-day and end-of-the-night happy hours, an expansive food menu available late into the night and an around-the-clock imaginative lineup of local beer and craft cocktails.

It’s that sort of creativity and desire to cater to customers that has built a dedicated following for the side-by-side bar and restaurant in the Heartside neighborhood of Grand Rapids. The appreciation for the dining and drinking spots, which expanded and then became a centerpiece of the city’s downtown growth for a decade, is obvious.

“The food is Asian American deliciousness,” online reviewer Montana Krukowski wrote.

“If you have friends who can’t agree on what type of cuisine to eat, this is the place to go. Their menu has so much to choose from,” Namchi Do said. Rockwell Republic food

Katie Barcelona wrote: “Great happy hour deals, food and drinks are great and so is the atmosphere. This is one of my go-to places.”

Those responses to guests’ experience are what Jesse Tackett, Rockwell Republic’s general manager for three years, and his staff want to hear.

“We want to be the place that you’re interested in going to every time you go out because you can always do or try something new,” Tackett said. “Our variety is unmatched, from sushi to tacos to a perfectly cooked filet, you’ll find it here.”

Rockwell Republic’s setting is often discussed because of the distinct atmospheres each offers at 45 S. Division Ave. Rockwell’s feel is a lively Chicago-like gastropub, a spot to grab an after-work beer from the 30 tap handles, a handcrafted cocktail or a taste of one of the more than 200 bourbons that are available.

On the building’s other side, Republic’s scene is a wine bar/dinner house vibe where people can relax with a significant other, family and friends or business partners looking to unwind. The extensive wine list adds a something-for-everyone option.

Rockwell Republic sushi roll surf & turfThe restaurants share exposed-brick walls, high ceilings, dark mahogany wood and eclectic lighting that fit either a casual night out or a hit-the-town outing. Rockwell Republic also benefit from the shared second story bar, and a roof-top deck to soak in the urban setting during the warmer months.

Tackett describes Rockwell Republic menu as Pacific Rim inspired with sushi, seafood and share plate choices, but the restaurants achieve a balance with a mouthwatering array of appetizers, sandwiches and entrees. Daily features turnover weekly, and the fare changes seasonally as the chef creates new dishes.

“The idea is to keep the mainstays, but at the same time evolve with something new,” Tackett said. “We keep it fresh.”Rockwell Republic sushi

Now, back to that brunch in a beverage. Rockwell Republic’s “Massive Mary” has reached its legendary status as the best in Grand Rapids by stacking a quartered bacon cheeseburger beside a beer cheese dip filled pretzel bun and a stack of beer-battered onion petals. Positioned in a 32-ounce mason jar with a perfectly prepared Bloody Mary, the drink is the definition of a Saturday or Sunday started right.

“If you haven’t tried it, you need to,” Tackett said. “And once you have had it, you’re going to come back for it.”

Weekends also feature a Bloody Mary bar that guests can create the drink they desire, and the offering is one of the daily specials that draws people to Rockwell Republic.

Other specials include:

  • Daily drink happy hour from 3 p.m. to 7 p.m.
  • Daily sushi roll and share plates happy hour from 3 p.m. to 6 p.m.
  • Monday: Wine 40% off from 4 p.m. to 12 a.m. and live jazz.
  • Tuesday: $6 Rockwell and Republic Original craft cocktails from 9 p.m. to 12 a.m.
  • Wednesday: $13 pitchers of sangria 3pm-close and 25% off classic cocktails 9 p.m. to 12 a.m.
  • Thursday: $1 off all whiskeys and all draft beers 5 p.m. to close and 50% off martinis 9 p.m. to 12 a.m.

Visit Rockwell Republic online to plan your first or next visit to the best of Grand Rapids has to offer.

 

Mmm! Rich, creamy Mackinac Island fudge. Order now for holiday delivery

Ryba's Fudge Shop

Fudge was being made on Mackinac Island long before Harry Ryba and Victor Callewaert opened their first shop there in 1960. In fact, it was the growing popularity of fudge at Michigan’s favorite summer destination that attracted the Detroit confectioners to the island.

Since Ryba and Callewaert arrived on Mackinac Island, the place has never been the same.

After all, there’s fudge. And then there’s Ryba’s Fudge.

Ryba’s Fudge Shops is where fudge making became a public spectacle that drew people to the front windows of Mackinac Island fudge shops. It’s where tasty new flavors of fudge Ryba's Fudge Shop storefrontwere invented, where fanning the sweet scent of fresh fudge out into the street was pioneered, and where Mackinac Island visitors are still lovingly referred to as “fudgies,” a phrase Harry Ryba coined himself.

No wonder Ryba became known as “Mackinac’s Fudge King.”

“Although Mackinac Island had a well-established reputation for producing quality fudge, it was Ryba who spurred the industry to new heights and created an indelible link between ‘Mackinac’ and ‘Fudge,’” writes Phil Porter, chief curator of Mackinac State Historic Parks, in his book on “Fudge: Mackinac’s Sweet Souvenir.”

Next summer will mark the 75th anniversary of Ryba’s Fudge, and 60 years since the family-owned business brought its Michigan-made treats to Mackinac Island.

Can’t wait until 2020 to get a taste? Go ahead and place an order for Ryba’s Fudge to get delivered from Mackinac Island to your home in time for the holidays.

Here are five ways to bring a taste of Mackinac home for the holidays:

 

If you can’t decide what to try, Ryba’s offers great deals on Holiday Gift Packages that include a little bit of everything. Check out all the options and order now for delivery in time for the holidays!

You can also give a gift card that can be used for Ryba’s Fudge or for shopping, dining, lodging, and merchandise at the family’s other Mackinac Island businesses including the 1852 Grill Room, Ice House BBQ & Bar, Island House Bike Shop, Island House Hotel, Mary’s Bistro Draught House, Pancake House & Grille, Pine Cottage Bed & Breakfast, Seabiscuit Cafe and Starbucks.

It was back in the 1940s that Harry Ryba, who owned a Karmel Korn Shop in Detroit, started making fudge. A few years later he met a teenager who sold newspapers outside his store and hired him to whip up the batches of fudge. Ryba's Fudge Shop, fudge slab being cutVictor Callewaert was planning to become a plumber, like his father, but he married Ryba’s daughter and ended up becoming partners in the fudge business.

Ryba and Callewaert sold fudge at their shop in Detroit and at events and festivals including the Detroit Auto Show. Then, in 1960, they opened their first store on Mackinac Island. Soon, Ryba’s Fudge became the island’s premier fudge.

While other fudge shops used white boxes, Ryba’s started selling fudge in pink boxes and bags that could be seen all over the island. Ryba’s also started giving customers “fudgie” pins with each purchase. Main Street passersby flocked to the front window of Ryba’s shop to watch the dramatic process of fudge making live.

“It’s liquid running all over the slab and it gets thicker and thicker, and all of a sudden you’ve got a loaf,” said Victor Callewaert, now 83, who still makes at least one batch of fudge each year. “It gets people’s attention. It stops them, especially when you’ve got that smell.

“Everybody makes it on the slab, but if you like it creamy ours is the best. All you have to do is taste it. There’s no match for it.”

Place an order and taste for yourself!