Something New...July 2009

In attempt to make up for the past six months, I will post entries backwards and share my latest "what's new" stories.

July 2009 has been a VERY busy month. I've traveled hundreds of miles all over Michigan...from Ypsilanti (for the Michigan Summer Beer Fest) to Thompsonville (for a golf school refresher course at Crystal Mountain Resort) to the Garden Peninsula n the Upper Peninsula (home of Fayette State Park) and north to Marquette and the West Branch Sportsman's Club in Skandia.

I can't go into too much detail here, as I was on assignment for the 2010 edition of Michigan Travel Ideas, but it was at the WBSC that I shot a firearm for the first time. The program, offered through the DNR's "Becoming and Outdoor Woman", introduced me and the group of ladies to the shotgun, rifle, pistol and bow/arrow. Skeet shoot was first on my list...and proudly, I hit 3 of 6. Then, on to pelting paper plates with two different .22 pistols...followed by bow/arrow (I took archery in college...so this wasn't new to me) and then finally, the rifle...again hitting the targets at least 50% of the time.

For more on the program itself: www.michigan.gov/bow.

Something New: June 2009

Two "something new" posts for June -- it's been a busy month.

On June 26, I was part of a group participating in the "Dining on the Fly" program on the Boardman River, just south of Traverse City. A partnership between McCool Outdoor, The Boathouse Restaurant and Bowers Harbor Vineyard, this is a true Northern Michigan outdoor experience. We spent the afternoon on the river for a world-class fly fishing excursion, followed by a gourmet meal served under a white canopy along the banks of the trout stream, paired with a hand-chosen selection of award-winning wines.

The one-of-a-kind day played out like this…

The fly fishing:
Arrive at the fishing site and warm up with some champagne, while you meet your instructor, get fitted for your equipment and practice your cast. Certified Casting Instructor and Master Angler David McCool starts you off with some basic instruction – casting techniques, applied physics of a tight loop and entomology.

David has taught hundreds of aspiring anglers the art and science behind the popular sport of fly fishing. You’ll enjoy a friendly, laid back experience with one of Northern Michigan’s best known and accomplished fly fishing instructors. Your outing includes the fundamentals of fly casting and fishing in a blue ribbon trout stream.

Your instructors will work with you individually on your cast before putting you in the river to apply the skills you have learned. Walk against the current, mend your line, tease up a trout or two. After some time in the water, David will even coordinate some friendly competition casting games – with the winning team taking home a bottle of wine from Bowers Harbor Vineyards.

The wining and dining:
After a perfect afternoon on the water, your blue ribbon adventure continues with an unparalleled dining experience prepared by Executive Chef Eric Nittolo of the Boathouse Restaurant on Old Mission Peninsula. Chef Eric will prepare a five-course gourmet meal along the shores of a breathtakingly beautiful trout stream. Chef Eric will contribute to the culinary experience by preparing the meal right in front of you, explaining and describing each component of the individual dishes. You will not only be eating great food, but you will also be able to watch and understand how each dish is prepared and how ingredients go together to create a rich upscale dining experience.

Chef Eric’s cuisine is refined and contemporary with some classic French flare. His ability to pair food with one another with the use of ancient grains and modern gastronomy is truly what this experience is all about. The marriage of Chef Eric’s creative recipes and the finest fresh local ingredients is a grand culinary experience, raised to the level of art.

Your dining experience is further enhanced by director of winemakng and proprietor of Bowers Harbor Vineyards, Spencer Stegenga. Spencer will teach you the viticulture of Old Mission Peninsula and explain each of his award-winning wines that will be paired with each of the five courses of your culinary experience.

This 43-acre boutique estate winery’s proximity to the waters of Grand Traverse Bay creates ideal conditions for growing Vinifera grapes. Bowers Harbor Vineyards specializes in award-winning and estate Pinot Grigio, Riesling, Chardonnay, Cabernet Franc, Gewurztraminer, Pinot Noir and Meritage blends. Situated on the 45th parallel in one of Michigan’s four federally-recognized viticultural regions, this second-generation cool climate vineyard produces dynamically expressive varietal wines.

It doesn’t get much better than this…

To reserve your Dining on the Fly date, call The Boathouse Restaurant at 231-223-4030 or for more information, log onto www.DiningOnTheFly.com.

Something New...June 2009

A bittersweet something new this month...my first auction...at my grandmother's estate.

After her passing in November (just days after her 90th birthday), the grandkids were asked to make a list of those items that held personal meaning and depending on value, those items were given to us. Among my treasures were a black cat salt/pepper shaker set, a deck of cards, a six-sided pie tin and several coffee cans full of rocks of all shapes, sizes and colors (which now line the patio of my new sidewalk in my backyard).

On June 4, the items that held more actual value were auctioned off on the lawn outside my grandma's Otsego home. I had my eyes on a few things...most notably, an old typewriter -- which I snagged for $22. I also picked up a rustic table, which now graces my three-season porch; a pair of green shutters, which I turned into a barback type table for my patio; a pair of bamboo-like window blinds, which are now hanging in my garage; and a handful of other trinkets which bring back memories of my childhood at grandma's. Even my kids got involved, picking out items that they were attached to. I guess it was a form of closure. And now, I have all these pieces to remind me of what a great woman my grandmother was.

What's New...March 2009

They call it liquid sunshine...Michigan's oldest agricultural activity...maple sugaring. For years, I've written and promoted this activity, yet had never actually done it myself. So, in late March, I made the trek to Gaylord for a lesson. My guide -- none other than Scott Graham from Michigan Brewers Guild (yes...I knew he was a maker of beer...but didn't know until then that he was also a maker of maple syrup!).

Several trees were already tapped by the time I arrived late in the month and Scott's daughter, Lily, was quick to show me where the trees were and how to empty the sap into a bucket, which would later be boiled down to make syrup. I was surprised how clear the liquid was -- expecting it to be the rich golden color of syrup. We trapsed from tree to tree, about a dozen in all, and then went around out back to pour all the sap into the "pot" to be boiled down. I did get the chance to "tap" one maple tree while there...although I was long gone by the time the sap started to flow.

The Michigan Maple Syrup Association has compiled a list of facts, which might be of interest:

Here are some facts and figures concerning Michigan Maple Syrup...
•Michigan ranks 6th in maple syrup production in the United States.
•Average maple syrup production in Michigan is about 90,000 gallons per year.
•Economic contributions of the pure maple syrup industry to Michigan are nearly $2.5 million annually.
•Maple syrup is a Michigan tourist benefit. It is a "thing" to buy.
•Maple syrup, as an agricultural commodity, benefits Michigan farm markets.
•There are an estimated 500 commercial maple syrup producers in Michigan with some 2,000 additional hobby or home use producers.
•Michigan law requires that processor of maple syrup must be licensed.
•The production of pure maple syrup is the oldest agricultural enterprise in the United States.
•Maple syrup is one of the few agricultural crops in which demand exceeds supply.
•Only about 1 percent of Michigan’s maple forest resource is used in maple syrup production.
•In an average year, each tap-hole will produce about 10 gallons of maple sap, enough for about a quart of pure Michigan maple syrup.
•Maple sap is a slightly sweet, colorless liquid.
•It takes approximately 40 gallons of maple sap to make 1 gallon of maple syrup.
•A gallon of standard maple syrup weighs 11 pounds and has a sugar content of 66 percent.
•Maple syrup is the first farm crop to be harvested in Michigan each year.
•Maple syrup is not the recipient of any crop support or subsidy programs.
•A maple tree needs to be about 40 years old and have a diameter of 10 inches before tapping is recommended.
•The maple season in Michigan starts in February in the southern counties and runs well into April in the Upper Peninsula.
•Warm sunny days and freezing nights determine the length of the maple season.
•The budding of maple trees makes the maple syrup taste bitter. Thus, production ceases.
•Freezing and thawing temperatures create pressure and force the sap out of the tree.
•A very rapid rise in temperature (25 to 45 degrees) will enhance the sap flow.
•While the sugaring season may last 6 to 10 weeks, but during this period, the heavy sap may run only 10-20 days.
•Average sugar concentration of maple sap is about 2.5 percent.
•Maple sap is boiled to remove the water and concentrate the sugars in a process called evaporation.
•In a conventional evaporator one cord of hard wood is required for every 25 gallons of syrup produced.
•Tubing collection systems with vacuum can increase average sap yields approximately 50 percent.
•Maple sap becomes maple syrup when boiled to 219 degrees Fahrenheit, or 7 degrees above the boiling point of water.
•Pure Michigan maple syrup has 50 calories per tablespoon and is fat-free. It has no additives, no added coloring and no preservatives.
•Maple syrup has may minerals per tablespoon: 20 milligrams of calcium, 2 milligrams of phosphorus, 0.2 milligrams of iron, 2 milligrams of sodium, 35 milligrams of potassium.
•Maple syrup is classified as one of nature's most healthful foods.
•Michigan has a Maple Queen, who is selected each January, statewide.
•Michigan has a Maple Syrup Week held in March of each year.
•Michigan is noted for having two maple syrup festivals.

For more on Michigan maple sugaring: www.mi-maplesyrup.com

Something New...January 2009

When I started this "try something new" resolution in 2004, I never expected it would become a lifestyle change...now going into my 6th year. But I'm LOVING it!! Some months, I put my life at risk (see January 2007 or July 2008) -- some months, I'm simply trying a new food or beverage -- some months I'm broadening my cultural horizons. But no matter what I'm doing -- I'm stepping outside my comfort zone to LIVE LIFE!

So...January 2009...my "new" experience was a Beer Dinner ... during the Michigan Brewers Guild annual winter conference at the Radisson Plaza Hotel in Kalamazoo. Now, I've attended many wine dinners over the years, but this was my first pairing for food with beer. I admit, I was skeptical. I mean, I'm only now just starting to enjoy beer by itself...how could I possibly be ready for beer with food? I was trusting the experts (the chefs at the Radisson and the brewers who make the beer).

FIRST COURSE: IPA Steeamed Mussels with Sourdough, paired with Jolly Pumpkin Artisan Ales Calabaza Blanc.

Yum...mussels was another new food for me. I was a bit apprehensive...but my pal Jon Piepenbrok from Arcadia Brewing settle my nerves and encouraged me along. For an ugly thing, they sure taste good. Swished around with a bit of that Calabaza Blanc...quite tasty, if you ask me.

SECOND COURSE: Brewers Salad of Beefsteak Tomato, Shredded Pepperjack Cheese, Croutons & Lager Vinaigrette, paired with Arcadia Brewing Company Amber Ale.

Double Yum...I could have eaten an entire chef's bowl of this salad. The pepperjack gave it a slight bite, which was offset by the Amber Ale (much like a Riesling to spicy foods...in my professional opinion).

THIRD COURSE: Grilled Beef Tender with Beer Braised Wild Mushrooms and Cipollini Onions, Roasted Redskin Potatoes and Apsaragus, paired with New Holland Brewing Company Cabin Fever.

Seconds...please? OMG...this was yummy...perfectly medium-rare to the rare (an 8-8.5 on my scale) and melt in your mouth good. Typically a brown ale is too much of a beer for me (just yet), but this pairing brought it within reach for me. I'm not quite ready to handle this by itself...but with food...definitely.

FOURTH COURSE: Stout Flout with Vanilla Ice cream, paired with Founders Brewing Company Breakfast Stout.

Now I call THAT dessert!! Again, by itself, this is too much beer for me (remember, I've been drinking beer for less than a year...see February 2008's posting). But, poured over a scoop of ice cream...I thought I died and went to heaven. In fact, I almost stole Piepenbrok's when he wasn't looking! I asked the guys at Founders if I could show up at their place with my own ice cream from now on...just to enjoy this wonderful dessert. I don't think they'd object.

So that was my first beer dinner experience...an A in my book (although, to be fair, I think I'll have to go to a few more of these types of dinners in the near future to be totally objective)!

As a footnote to the MBG conference...I've discovered a couple beers that have become favorites (my friends are all gasping at this point...because I used "favorite" and "beer" in the same sentence...talking about myself...YES...get over it!!).

The first is Sky High Rye from Arcadia Brewing. Yes...I admit...I was drawn to the skydiver on the label (see July 2008). But after the first sip, I was hooked. In fact, I was pretty territorial when it came to this beer. Some nearly lost an arm when they tried to take my bottle from me! :)

The second is Soft Parade from Short's Brewing. I haven't researched this much yet, but I do know it was very tasty (during dinner at Food Dance Cafe) with a beautiful color. I found it later at Shakespeare's. Still just as good!

If you are interested in sampling these -- and hundreds of other Michigan craft beers -- I invite you to the Michigan Winter Beer Festival, February 28 at Fifth-Third Ballpark in Grand Rapids. Details are online at www.michiganbrewersguild.org. Look for me when you get there...I'll hopefully have the Sky High Rye in one hand and Soft Parade in the other!

CHEERS!

2009 Michigan Milestone Celebrations

As we move into a new year, here are some milestones to keep track of to celebrate Michigan’s rich and diverse history.

City of Chelsea – 175th Anniversary

City of Lansing - 150th Anniversary

Village of Paw Paw – 150th Anniversary

Stafford’s Perry Hotel in Petoskey– 110th Anniversary (20th year for Stafford’s Hospitality)

Schuler’s Restaurant in Marshall – 100th Anniversary

Ann Arbor Art Center – 100th Anniversary

KitchenAid (a product of Whirlpool) in Benton Harbor – 90th Anniversary

Michigan State Parks – 90th Anniversary

Tulip Time Festival in Holland – 80th Anniversary

Ellis Lake Resort – 70th Anniversary

Boyne Mountain in Boyne Falls – 60th Anniversary

House of Flavors in Ludington – 60th Anniversary

Amway Corporation in Ada – 50th Anniversary

Motown – 50th Anniversary

The PINK Cadillac – 50th Anniversary

Trout Unlimited (founded in Grayling) – 50th Anniversary

Riviera Resort in Prudenville – 50th Anniversary

Ann Arbor Street Art Fair (the original) – 50th Anniversary

City of Frankenmuth – 50th Anniversary (incorporated…it was a village before)

City of Wyoming (Kent County) – 50th Anniversary

Anatomy of a Murder (Movie) – 50th Anniversary

"La Grande Vitesse" (Grand Rapids Calder) – 40th Anniversary

Ann Arbor Transit Authority – 40th Anniversary

Abracadabra Jewelry/Gem Gallery in Ann Arbor – 35th Anniversary

Chateau Grand Traverse on Old Mission Peninsula - 35th Anniversary

Kalamazoo Air Zoo – 30th Anniversary

Visit Up North Vacation Rentals(Formerly Harris Properties) – 30th Anniversary

The Homestead Resort in Glen Arbor – 25th Anniversary

Goose Festival in Fennville – 25th Anniversary

University of Michigan Department of Musical Theatre – 25th Anniversary

Paesano’s Restaurant & Wine Bar in Ann Arbor – 25th Anniversary

Midland County CVB – 25th Anniversary

Coopersville & Marne Railway – 20th Anniversary

Bayshore Resort in Traverse City – 15th Anniversary

Peninsula Cellars on Old Mission Peninsula - 15th Anniversary

King Brewing in Pontiac - 15th Anniversary

Black Star Farms in Suttons Bay - 10th Anniversary

Cherry Tree Inn & Suites in Traverse City – 10th Anniversary

Fairfield Inn by Marriott in Traverse City – 10th Anniversary

The Chop House in Ann Arbor – 10th Anniversary

Washington Street Gallery in Ann Arbor – 10th Anniversary

Schmohz Brewing in Grand Rapids - 5th Anniversary

Keweenaw Brewing in South Range - 5th Anniversary

Shorts Brewing in Bellaire - 5th Anniversary