The Foods All Northerners Must Eat Before They Die

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This topic contains 44 replies, has 30 voices, and was last updated by Profile photo of Kelly Nogoski Kelly Nogoski 4 years, 7 months ago.

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  • #1046
    Profile photo of Emily Tyra
    Emily Tyra
    Participant

    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…

  • #1094
    Profile photo of Kelly Nogoski
    Kelly Nogoski
    Participant

    Deering’s Jerky on a summer drive. :)

  • #1093
    Profile photo of Theresa Baehr
    Theresa Baehr
    Participant

    -Vernors float
    -Peanut butter/Miracle Whip/iceburg lettuce/white bread sandwich – the perfect picnic sandwich. A family favorite from way back.
    -Potato Burger
    -Potato sausage (We get ours from Tom’s Market… but you have to keep an eye out for it)

  • #1092
    Profile photo of dottiesundling
    Dottie Sundling
    Participant

    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!

  • #1091
    Profile photo of dianekolak
    Diane Kolak
    Participant

    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.
    -Venison jerky
    -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
    -Lefse
    -Pigweed, sauteed with garlic
    -Trenary Toast with strong coffee
    -Fried fish roe
    -Fishboil over an open fire
    -Sayklly’s candy from Escanaba
    -Juniper berries
    -Kroppkaka (Swedish potato-meat dumplings)

  • #1090
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    Dottie Sundling
    Participant

    Oh, the pigweed! That’s the best one. How could I forget that? It’s fabulous!

  • #1089
    Profile photo of Theresa Baehr
    Theresa Baehr
    Participant

    Dottie- we (in the art department) love teasing Diane about the Sucker Burgers!

  • #1088
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    Brian Confer
    Participant

    - 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

  • #1087
    Profile photo of Beth Kucera
    Beth Kucera
    Participant

    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

  • #1086

    I have to add the infamous Scottish Eggs in Grand Marais.
    mw

  • #1085
    Profile photo of Emily Tyra
    Emily Tyra
    Participant

    walleye cheeks!

  • #1084
    Profile photo of Amy Usborne
    Amy Usborne
    Participant

    Don’t forget Dinghy’s (Frankfort) turkey legs with coleslaw!

  • #1083
    Profile photo of tom74
    tom
    Participant

    Clancy’s Kitchen in Interlochen has a Signature Pancake… shredded sweet potato, dried cherries and a dusting of oatmeal.

  • #1082
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    Libby
    Participant

    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

  • #1081
    Profile photo of Emily Tyra
    Emily Tyra
    Participant

    Love the sap-cicles!
    Have you had Silver Swan’s Emerson salad?

  • #1080
    Profile photo of Lil Bo Pub Grille
    Lil Bo Pub Grille
    Participant

    An Olive Burger, the Calamari, the Mussels, and the Carbonara (dubbed Yummy on a Plate) at Lil Bo.

  • #1079
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    Lil Bo Pub Grille
    Participant

    An Olive Burger, the Calamari, the Mussels, the Carbonara (dubbed Yummy on a Plate)

  • #1078
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    torchlake99
    Participant

    Traverse City’s own True North Vodka on the rocks with a twist of lemon

  • #1077
    Profile photo of Emily Tyra
    Emily Tyra
    Participant

    Refreshing!

    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.

  • #1076
    Profile photo of lynn
    Lynn
    Participant

    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

  • #1075
    Profile photo of Rachel North
    Rachel North
    Keymaster

    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.

  • #1074
    Profile photo of leelanauferg
    leelanauferg
    Participant

    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!!

  • #1073
    Profile photo of jill hayes
    jill hayes
    Participant

    The Mary’s Kitchen Port “Gobbler” sandwich….a must have on any day!

  • #1072
    Profile photo of jill hayes
    jill hayes
    Participant

    Oh! AND the Emerson Salad with their creamy garlic dressing at Silver Swan in Greilickville! Yum!

  • #1071
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    John Muir
    Participant

    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.
    John

  • #1070
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    John Muir
    Participant

    Pegtown Station Breakfast sandwiches and hashed browns in the summer (or winter) when you’re too burnt out out to make fancy weekend breakfast.
    John

  • #1069
    Profile photo of chefrandybluinglenarbor
    Randy
    Participant

    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.

  • #1068
    Profile photo of Emily Tyra
    Emily Tyra
    Participant

    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.

  • #1067
    Profile photo of chefrandybluinglenarbor
    Randy
    Participant

    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.

  • #1066
    Profile photo of lanemilligan
    Lane Milligan
    Participant

    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!

  • #1065
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    Julie Millen
    Participant

    That sounds wonderful! I’m going to try that.

  • #1064
    Profile photo of deanbull
    Dean Bull
    Participant

    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…
    Dean Bull

  • #1063
    Profile photo of divogler
    Di Vogler
    Participant

    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.

  • #1062
    Profile photo of deanbull
    Dean Bull
    Participant

    Di,
    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…
    Dean

  • #1061
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    Dean Bull
    Participant

    Hello again Di,
    The post is posted. Let me know what you think. Thanks for the interest and the inspiration.
    Dean

  • #1060
    Profile photo of George
    George
    Participant

    A slice of warm cherry pie (a la mode, or not) from the Cherry Hut, accompanied by a hot cup of coffee.

  • #1059
    Profile photo of danielgfenlon
    Daniel G Fenlon
    Participant

    Venison, Leaks and Morels, lightly sauteed in butter with just a bit of cherry wine!

  • #1057
    Profile photo of Emily Tyra
    Emily Tyra
    Participant

    Clyde’s Drive-In Big C Burger!


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  • #1056
    Profile photo of Rachel North
    Rachel North
    Keymaster

    Shorts Brewery beer–pick a fave … here’s more on that …

  • #1055
    Profile photo of sue1
    s
    Participant

    The best dessert there is….Berry Szarlotka at Legs Inn.

  • #1051
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    Michelle
    Participant

    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.


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  • #1050
    Profile photo of Lindy Barnes
    Lindy Barnes
    Participant

    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. :-D

  • #1049
    Profile photo of Lindy Barnes
    Lindy Barnes
    Participant

    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!!!!!!!!

  • #1048
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    Carrie A. Perez
    Participant

    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!

  • #1047
    Profile photo of sbdtours
    sbd Tours
    Participant

    Norconk’s asparagus (Empire) and beef jerky from Gabes Market in Maple City- two family favorites!

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