October 24, 2008 at 8:17 pm #1046
What makes the list for you? It can be anything from the classic (pan-fried morels) to the questionable (venison, hit by a car off season and hauled home in the trunk) to the super-specific (A Weathervane Bloody Mary, made with pickled asparagus juice, sipped while watching the drawbridge go up).
Pickled fish, sour cherry pie, Moomers black walnut ice cream, fried smelt, maple syrup, Art’s Tavern chicken jalapeño soup, Baroni’s spaghetti sauce…
October 24, 2008 at 9:05 pm #1094
Deering’s Jerky on a summer drive.
October 24, 2008 at 9:15 pm #1093
-Peanut butter/Miracle Whip/iceburg lettuce/white bread sandwich – the perfect picnic sandwich. A family favorite from way back.
-Potato sausage (We get ours from Tom’s Market… but you have to keep an eye out for it)
October 25, 2008 at 2:12 am #1092
Ok, here goes.
Fresh caught smelt
Potato pancakes, made with raw shredded potatoes, not left-over mashed.
Home made sauerkraut
Wild blueberry pie, also wild strawberry and raspberry
Sucker burgers…(don’t squeel until you’ve tried it!)
Fried leeks with wild mushrooms, and, last but not to be forgotten,
Lutefisk and rutabegas!
October 25, 2008 at 2:39 am #1091
Dottie, you forgot some of your own Yooper specialties. But I knew you’d remember the sucker burgers! How about:
-Pasties, done right: No gravy, no ketchup, straight up with extra beggies, and none of this chicken/cream cheese nonsense.
-Wild berries, out of hand, in the woods
-Raw maple sap (just to say you did)
-Milk straight from the cow
-Juusto, AKA coffee cheese
-Pigweed, sauteed with garlic
-Trenary Toast with strong coffee
-Fried fish roe
-Fishboil over an open fire
-Sayklly’s candy from Escanaba
-Kroppkaka (Swedish potato-meat dumplings)
October 25, 2008 at 3:32 am #1090
Oh, the pigweed! That’s the best one. How could I forget that? It’s fabulous!
October 25, 2008 at 3:40 pm #1089
Dottie- we (in the art department) love teasing Diane about the Sucker Burgers!
October 27, 2008 at 11:28 am #1088
– Nettle soup
– a fresh picked morel and leek omelette
– grilled peanut butter, jelly, and banana sandwich (not northern MI specific but damn it’s good)
– any sandwich on pretzel bread from that place in Leland (somebody help with the name)
– pancakes on your last morning while camping on North Manitou
– Lissa’s grandmother’s coleslaw – which she (Lissa) still won’t provide the recipe for.
– Coho cafe’s Turkey Reuben – cuz the coleslaw on it is even better than Lissa’s grandmothers.
– a slice of pizza from Grumpy’s market on M-72.
– an apple pie made with apples gathered from an old Sleeping Bear Dunes orchard
– pumpkin risotto
October 27, 2008 at 1:41 pm #1087
Root Beer Float from any of the brewery’s up here that make their own root beer. mmm!
Shake or malt from … J&S, Don’s Drive Inn, or Big Boy hee hee! …. Man, i really want one now.
Whitefish Pate from Burritt’s
October 29, 2008 at 8:48 pm #1086
I have to add the infamous Scottish Eggs in Grand Marais.
October 31, 2008 at 3:16 pm #1085
November 4, 2008 at 5:09 pm #1084
Don’t forget Dinghy’s (Frankfort) turkey legs with coleslaw!
November 4, 2008 at 9:24 pm #1083
Clancy’s Kitchen in Interlochen has a Signature Pancake… shredded sweet potato, dried cherries and a dusting of oatmeal.
November 4, 2008 at 9:43 pm #1082
Silver Swan’s Reuben
warm pumpkin doughnuts from Gallagher’s Farm Market
grilled Italian sandwich from Bay Bread, or a cinnamon roll
sap-cicles eaten from the tree while hiking in the early spring
November 4, 2008 at 9:46 pm #1081
Love the sap-cicles!
Have you had Silver Swan’s Emerson salad?
November 5, 2008 at 12:29 am #1080
An Olive Burger, the Calamari, the Mussels, and the Carbonara (dubbed Yummy on a Plate) at Lil Bo.
November 5, 2008 at 12:32 am #1079
An Olive Burger, the Calamari, the Mussels, the Carbonara (dubbed Yummy on a Plate)
November 5, 2008 at 2:27 am #1078
Traverse City’s own True North Vodka on the rocks with a twist of lemon
November 5, 2008 at 7:16 pm #1077
Here’s my favorite way to drink it:)
True North Moscow Mule
2 ounces True North vodka
1 ounce fresh lime juice
4 ounces ginger beer (try Stewart’s)
Lime wedge for garnish
Stir vodka and juice together well in a glass. Add fresh ice and top with ginger beer. Garnish with a lime wedge.
November 7, 2008 at 4:48 pm #1076
Fresh glazed apple doughnuts and hot apple cider from Friske’s
Cross’ Fisheries Smoked Whitefish AND Trout
White Farm’s Blackberry Jam and their unpasteurized Apple Cider
Morel’s lightly sauteed with butter/salt/pepper
My elderberry crostata
November 11, 2008 at 5:41 pm #1075
I didn’t see Pleva’s cherry bratwursts or the Chubby Mary on the deck at the Cove (called Rick’s Cafe) in Fishtown Leland. A Bloody Mary with a smoked chub in it–totally northern.
December 15, 2008 at 12:08 am #1074
The place with the pretzel bread in Leland is The Cheese Shanty-and I second that!! So many of these are on my list, and many others to try! A few I haven’t seen…broasted chicken and strawberry or raspberry pie at Fischer’s Happy Hour!!
December 16, 2008 at 5:51 pm #1073
The Mary’s Kitchen Port “Gobbler” sandwich….a must have on any day!
December 16, 2008 at 5:52 pm #1072
Oh! AND the Emerson Salad with their creamy garlic dressing at Silver Swan in Greilickville! Yum!
December 16, 2008 at 11:48 pm #1071
My friend Jans’ homemade grape pie. Any meal my other buddy Roxy whips up. They won’t be angry if you guys show up for a sample, either. More to come. I’m busy jotting down all these great suggestions.
December 17, 2008 at 12:09 am #1070
Pegtown Station Breakfast sandwiches and hashed browns in the summer (or winter) when you’re too burnt out out to make fancy weekend breakfast.
January 15, 2009 at 5:03 am #1069
Whatever the daily special is at Taqueria Margarita, delicioso.
The Wedge at Mode’s Bum Steer, simple magic.
Burger & Shake brought to your car at Don’s Drive-In, pure nostalgia.
The Godfather at Folgarelli’s, should be illegal.
January 15, 2009 at 2:49 pm #1068
Great ones! I concur on The Wedge—their blue cheese dressing is the way it should be! What is on the Godfather? I love the Fungus Amongus at Folgarelli’s.
January 19, 2009 at 7:15 pm #1067
The Godfather is various Italian cold cuts & salami’s with roasted peppers and a wonderful dressing [if memory serves me correctly], it’s time for another one soon.
January 20, 2009 at 4:35 pm #1066
Traverse City’s True North Vodka is also very nice with Peach Balsamic Vinegar.
Here’s how to do it:
1 part True North Vodka
1 part Peach Balsamic Vinegar (available at Fustini’s)
2 parts sparkling water – (Fago is good)
Pour over ice and enjoy!
We served this delicious concoction at both Ladies & Mens Nights downtown TC in December this year and we ran out! We will know better next time!
February 5, 2009 at 6:24 pm #1065
That sounds wonderful! I’m going to try that.
March 11, 2009 at 12:27 pm #1064
Is there any experience with hard-neck garlic in the group? In general there are two types of garlic–soft-necks you can buy at any grocery store; hard-neck types are more obscure. I stumbled on to one kind of hard-neck some years back and was so inspired by the flavor, I began growing my own–I could not find a reliable source for anything nearly as good. I admit to becoming a bit of a fanatic since 2002, but my family and friends are on board with it. :-)… Last October/November, I planted over 1100 cloves and today they are under three feet of drifted snow. I have run out of last year’s stock, so am looking forward to June-July when the harvest happens…
March 13, 2009 at 9:22 am #1063
Dean, I am not up to speed, and I am ashamed! Can you elaborate on exactly: what hard-neck garlic is and where I can find the cloves to plant I am a garlic lover (fanatic) have attended the Gilroy Garlic Festival several times and grow my own. I guess? Soft-necks. Oh well! DI V.
March 15, 2009 at 10:09 pm #1062
I wrote something a few years back I called “Garlic 101”. It may be time to blow the dust off of that and post it with what I think I have learned since first writing it. Give me a week or so…
March 20, 2009 at 1:57 pm #1061
Hello again Di,
The post is posted. Let me know what you think. Thanks for the interest and the inspiration.
April 23, 2009 at 11:26 am #1060
A slice of warm cherry pie (a la mode, or not) from the Cherry Hut, accompanied by a hot cup of coffee.
April 25, 2009 at 3:05 am #1059
Daniel G FenlonParticipant
Venison, Leaks and Morels, lightly sauteed in butter with just a bit of cherry wine!
May 20, 2009 at 12:41 am #1057
June 23, 2009 at 1:31 pm #1056
August 28, 2009 at 10:26 am #1055
The best dessert there is….Berry Szarlotka at Legs Inn.
August 28, 2009 at 3:03 pm #1051
Cheese Shack sandwich or Dish’s wraps, drinks of choice and Grocer’s Daughter’s chocolates, along with whatever fruit is at the roadside fruitstands. Fun to pack it in a vintage picnic basket with handpainted local scenes on top, from the village of Cedar.
October 10, 2009 at 10:24 pm #1050
I have to agree with Diane who said, “Pasties, done right.” For me this would be the way my paternal grandmother in Ontonagon made them and the same way she taught my mother to make them. Gravy wasn’t even considered and my dad would not allow catsup on the same table with the pasties. Then there is the Vernor’s float = YUM! The fresh apple and cherry pies made by my mother – the best pie maker in the world using only fresh picked Michigan fruit.
Lindy, whose mouth is really watering right now. 😀
April 20, 2010 at 4:19 pm #1049
Pasties the way my paternal grandmother in Ontonagon taught my mother to make them , Vernor’s float with real vanilla ice cream, real MI maple syrup, a plate full of fried smelt – nothing else – maybe some homemade cole slaw, fresh Morels. YUM!!!!!!!!
April 21, 2010 at 2:08 am #1048
Carrie A. PerezParticipant
I skimmed most of the responses…but what about the rhubarb?!
Rhubarb upside down cake; cubed rhubarb in the bottom of the cake pan with a dash of sugar and with home-made yellow cake poured on top. So simple, yet so good!
Pancakes with gingergold or honeycrisp apples added to the batter.
Cherries fresh from the stand.
I can see the responses vary by region-and I love that about our state. We have so many great things here-food is just one!
May 1, 2010 at 9:44 pm #1047
Norconk’s asparagus (Empire) and beef jerky from Gabes Market in Maple City- two family favorites!
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