“Life is a Dream” for Mission Table’s Chef Paul Olson in Northern Michigan Farm-to-Table Video

In the global culinary scene, there’s a growing interest in returning to the basic philosophy of sourcing local – a foundation on which the earliest pubs and restaurants were built. In Michigan, one of the pioneers of this slow food movement is Chef Paul Olson of Mission Table restaurant.

An appreciative supporter of regional growers and producers, Olson’s passion for what’s available seasonally in his own Old Mission Peninsula backyard is the focus of a new video called “Farm-to-Table” from filmmaker Evan Joling. It is the second in a 3-video collaborative series from Northern United Brewing Company.*

Featuring music by Michigan singer/songwriter Danny Kline, the 1:56-minute video shows Olson stopping off at the Santucci Farm for the day’s harvest – items that are taken back to the kitchen and are crafted into a variety of entrees, sides, desserts and artisanal cocktails on the Mission Table menu.

“We craft our ever-changing, seasonal menu around what’s available on the Peninsula first,” says Olson, who – along with wife Barbara Olson (Events Director) and peninsula natives and historic preservationists Jon Carlson and Greg Lobdell – is a managing partner in the business.

“We grow our own herbs on-site and purchase as much meat, poultry and produce from local farmers and growers as we can,” Olson says. “The hour it takes from harvest to delivery ensures that our strawberries, blueberries, arugula, tomatoes and other vegetables are as fresh as possible. Once we’re back to the kitchen, we take what’s before us and collaborate on the evening’s ever-changing menu.”

Much of Mission Table’s produce is also sourced from nearby Kroupa Farms – a decision not made solely based on proximity.

“We have a great appreciation for John Kroupa and all he does to work with us,” says Lobdell. “He really built the gardens as a special favor to us and the fact that he personally delivers to us is really quite amazing.”

With a common focus on conservation and sustainable practices, it’s no wonder good things are brewing between these businesses.

“They also use more labor-intensive practices than many farms,” says Olson. “This reliance on human touch continues with the farm’s dedication to pulling or hoeing weeds by hand in the gardens and vineyards. It’s just one more way they minimize chemical use and the farm’s overall impact on the environment.”

It’s this type of mutual mindset that also lead to the creation of Bonafide Wine brands – which was introduced to the marketplace in 2010. Most of the grapes for the limited-release brand are grown in either the nearby estate vineyards of Peninsula Cellars or the 3-acre Bonafide Vineyard and are crafted by Kroupa – a passionate and talented winemaker.

A Michigan native, Olson is a graduate of both Michigan State University and the Culinary Institute of America in Hyde Park, NY. He honed his skills in New York City and Connecticut, before returning to Northern Michigan.

Once known as the Bowers Harbor Inn, the award-winning eatery was purchased by Carlson and Lobdell in 2006 and was rebranded as Mission Table in 2010. Welcoming visitors for generations, the 1880s-era building was once the summer retreat for Chicago lumber baron J.W. Stickney and his wife, Genevive.

Sprawling out over a lush 11-acre parcel – which also encompasses the Jolly Pumpkin Brewery & Pub – Mission Table boasts 700 feet of waterfront, nestled beneath majestic oaks and pines. Unparalleled views of the West Grand Traverse Bay and Power Island make this one of the region’s most popular al fresco dining establishments. The restaurant also boasts a 2300-square-foot Tasting Room, where samples of more than two dozen products – including North Peak and Jolly Pumpkin beers, Civilized Spirits and Bonafide Wines – are served.

Mission Table is open throughout the summer, Sunday through Thursday from 5-9pm and from 5-10pm on Friday and Saturday.

Mission Table is part of Northern United Brewing Co., which also encompasses the North Peak, Grizzly Peak and Jolly Pumpkin Artisan Ales craft beer brands, as well as the Civilized line of spirits. NUBC’s philosophy focuses on a dedication to conservation, inspiration and locally sustainable practices. Find NUBC products at stores, restaurants, and bars all throughout Michigan, including: North Peak Brewing Company, Mission Table and Jolly Pumpkin Brewery, all in Traverse City; Jolly Pumpkin and Grizzly Peak, in Ann Arbor.

MISSION TABLE
13512 Peninsula Drive
Traverse City
231-223-4222

www.MissionTable.net
www.facebook.com/MissionTable
www.twitter.com/MissionTable


*To view Evan Joling’s “Summer in Northern Michigan” video, featuring singer/songwriter Jetty Rae, M22 and the Broneah Brothers, and North Peak Beer, click here.

"Summer in Northern Michigan" Collaborative Video Focuses on Traditions of Water, Friends and Craft Beer in the Great Lakes State

North Peak Brewing Company in Traverse City is longing for warm summer days filled with fun in the sun. In anticipation of such days to come, they’ve introduced a true Michigan collaboration!

Michigan artist/singer/songwriter Jetty Rae lends her words and gritty vocals to an inspiring new video by filmmaker Evan Joling – featuring the high-in-the-sky aerial skills of local kiteboarding icons Matt and Keegan Myers (aka “The Broneah Brothers”) and their M-22 branding, paired with North Peak’s seasonal brew Archangel Summer Wheat.

“Everyone at North Peak is READY for summer,” says Greg Lobdell, who – along with Jon Carlson, Ron Jeffries and Mike Hall, are the managing partners of Northern United Brewing Company. “We think this video is a great representation of Summer in Northern Michigan – passionate and creative individuals having fun with family and friends. We can’t wait to share it with everyone!”

The complete video (1:48), shot in the skies over the sparkling waters and along the shoreline of West Grand Traverse Bay, is available for online viewing here.

The North Peak is part of Northern United Brewing Co., which also encompasses the Grizzly Peak and Jolly Pumpkin Artisan Ales craft beer brands, as well as the Civilized line of spirits. NUBC’s philosophy focuses on a dedication to conservation, inspiration and locally sustainable practices. Find NUBC products at stores, restaurants, and bars all throughout Michigan, including: North Peak Brewing Company, Mission Table and Jolly Pumpkin Brewery, all in Traverse City; Jolly Pumpkin and Grizzly Peak, in Ann Arbor.

NORTH PEAK BEER
www.NorthPeakBeer.com
www.facebook.com/northpeakbeer
www.twitter.com/northpeakbeer

Mission Table opens The Tasting Room on Old Mission Peninsula

The Tasting Room showcases their artisan-crafted Civilized Spirits, Bonafide Wines, Jolly Pumpkin Artisan Ales and North Peak Beers.
The Tasting Room is the latest addition to this historic Old Mission Peninsula landmark, which is home to Mission Table Restaurant, The Peninsula Room, and Jolly Pumpkin Restaurant & Brewery. The new Tasting Room is the only location on the peninsula to pour distilled spirits, handcrafted beers and locally produced wines.

“It is so exciting for us to be able to offer tastings of our Civilized Spirits, Jolly Pumpkin and North Peak beers, and Bonafide Wines in this beautiful new space,” says Chef Paul Olson, Managing Partner. “Alongside our restaurants, The Tasting Room really gives us the opportunity to showcase our dedication to small batch artisan distilling and brewing. Equally important to showing off the end result of that small batch craft is our commitment to using as many local ingredients in all our products and menus whenever they are available.”

The 2300-square-foot space encompasses the Mission Table bar and two smaller dining rooms off the bar. The Tasting Room decor reflects the rustic overtones of their artisan beverages, with whiskey barrels, cherry lugs, wine staves and a fantastic view of West Bay. A community table doubles as a tasting space and a private Chef’s table for dining. All spirits, beers and wines are available for retail purchase by the bottle or case, along with logo’d apparel, glassware, clothing and locally produced jams and salsas. For anyone touring the area, The Tasting Room is a wonderful addition for those seeking to discover the many wonders of Old Mission Peninsula.

Spirit, Beer and Wine Tasting: Open Daily 11am - 9 pm
A $5 tasting fee includes: five samples in any combination of spirits, beers or wines. The tasting fee can then be used as a credit toward the retail purchase of spirits, beers and wines. As Mission Table opens for dinner at 5:00, The Tasting Room becomes a great space to lounge or to enjoy a private dinner at the Chef’s table.

The company's philosophy focuses on a dedication to conservation, inspiration and locally sustainable practices. Their products are available in stores, restaurants and bars all throughout Michigan.

The Tasting Room at Mission Table:
231.223.4222 • missiontable.net
13512 Peninsula Drive (Old Mission Peninsula)
Traverse City, Michigan 49686

About Mission Table, Jolly Pumpkin and The Peninsula Room: Formerly known as Bowers Harbor Inn
Fulfilling a long-lasting heritage dating back to the late 1800s, the Bowers estate is dedicated to the preservation of the land and the sustainable use of local products in the creation of their food and beverages.

After years as one of the Midwest’s most respected fine dining destinations, Bowers Harbor Inn was purchased in 2006 by Jon Carlson and Greg Lobdell, two natives of Old Mission Peninsula. From the outset, their intention was to protect the Inn, and after years of hard work, the estate is now preserved in perpetuity. The Carlson and Lobdell families worked closely with the Grand Traverse Regional Land Conservancy and the Michigan Historic Preservation Network to donate the development rights on the property and placed a conservation easement that protects its historic, scenic and shoreline characteristics.


THE TASTING ROOM AT MISSION TABLE PHOTOS

Northern United Brewing Company Takes “Civilized Spirits” Statewide - Just in Time for the New Year!

Just in time for the New Year, Northern United Brewing Company delivers two of its Civilized Spirits – Vodka and Sakura – to retail accounts throughout the state. General Wine & Spirits has added Civilized Spirits to its portfolio and spirit-connoisseurs will now be able to seek out these Michigan-made liquors at retails stores, restaurants and bars around the Great Lakes State.

Previously, Civilized Spirits have only been available at Mission Table and Jolly Pumpkin restaurants on Old Mission Peninsula, just north of Traverse City. Additional spirits – rum, whiskey and gin – which are currently available exclusively at Mission Table and Jolly Pumpkin, will be released state-wide in the coming months.

Civilized Spirits are created in a forest hideaway on the Old Mission Peninsula, a site with a long tradition of distillation. Spirits have been made on the site since the late 1800s when it was built by lumber baron J.W. Stickney and his wife, Genevive. Civilized Spirits is a family of liquors created for the woodland gentleman of yore – the sort of man who cut wood for a living and wrestled grizzlies for fun, but still found time to wax his mustache and comb some pomade through his hair. Although the grizzlies may have gone, the legacy of dedication and appreciation of artisanal spirits lives on in every hand-bottled Civilized Spirit.

Master Distiller Mike Hall is the big gun on Old Mission Peninsula. A native of Nova Scotia, he is ultimately responsible for the sublime list of artisanal Civilized Spirits. A world-renowned distiller, brewer, designer and educator, Hall is also a Senior Member of The European Institute and Guild of Brewing. He has trained more than 100 brewers and distillers during his career and has also designed, built and installed over 60 breweries and distilleries around from as far way as Siberia to the Bahamas, as well as several here in Michigan.

Civilized Spirits are produced through the grand collaboration between Hall and brewer/distiller Ron Jeffries, handcrafted from the fruit of the Northern Michigan landscape. Grapes are picked from vineyards on the property, as well as from throughout Old Mission and Leelanau Peninsulas; cherries are harvested from the Old Mission Peninsula, while sugar beets are grown in the fertile soils downstate in Eastern Michigan near Saginaw/Bay City. Locally-grown ingredients such as these enable Hall to distill remarkable vodka, sakura, whiskey, gin and rum, with unique character, smoothness and flavor.

“Jon and I grew up on the Old Mission Peninsula,” recalls Greg Lobdell, who – along with Jon Carlson, Ron Jeffries and Mike Hall, are the managing partners of Northern United Brewing Company, in Traverse City – the parent company for Civilized Spirits. “As children, we used to pick buckets of cherries and set up a stand downtown on Front Street and sell them during the Cherry Festival parade. I remember picking cherries for two days and then working all day selling them at the parade. I think we brought home $12 for the three days work and we were the happiest kids in the world. It is only fitting that we are now distilling cherries from the same trees on Old Mission Peninsula, making Sakura, and distributing it throughout the state.”

CIVILIZED SPIRIT DESCRIPTIONS:

VODKA (Percent Alcohol: 40 | Proof: 80) — Smooth as the bay waters at daybreak, subtle as a fleeting wisp of cool summer breeze. Proper manners dictate you put on your good shirt for Civilized Vodka, even though it will always extend you the courtesy of its company, and clean finish. Descended from wine borne of Northern Michigan Riesling vines, this vodka graciously hints at its ingredients with a bouquet of grape and clean finish. And finish it off is what you’ll be tempted to do. Distilled in the ways of the north woods, every bottle of Civilized Vodka has the social graces to complement and enhance the flavors of any cocktail or confidently stand alone. This vodka is as pure as the spring water at its heart and as approachable as the community in which it’s made.

SAKURA (Percent Alcohol: 40 | Proof: 80) — Although the first cherry trees were planted in the 1600, we have Peter Dougherty to thank for making a good thing great. He searched for the perfect combination of rich soil and weather patterns that lend to healthy cherry trees for the best tasting cherries on the planet. He was the first to bring cherry pits to the Old Mission Peninsula in 1852. This cherry vodka is hand-crafted in a custom-built still and with each level of distillation, the purest spirit rains though the 23 caps and trays of the still. The distillation of cherries from Traverse City’s finest orchards is expensive, but it produces a character that is unmatched. The distilled cherries blend well with our distilled vodka and the natural cherry flavor renders it delightfully smooth, with a cherry nose and distinct cherry sweetness. This cherry flavored vodka is perfect for sipping or mixing!

Northern United Brewing Co. encompasses the North Peak, Grizzly Peak and Jolly Pumpkin Artisan Ales craft beer brands, as well as the Bonafide Wines and Civilized Spirits. NUBC’s philosophy focuses on a dedication to conservation, inspiration and locally-sustainable practices. All of the NUBC beverages are produced at either the 5600-square-foot facility on Old Mission Peninsula adjacent to Mission Table (former Bowers Harbor Inn) restaurant or at the original Jolly Pumpkin facility in Dexter. Find NUBC products at stores, restaurants, and bars all throughout Michigan, including: North Peak Brewing Company, Mission Table and Jolly Pumpkin Brewery, all in Traverse City; Jolly Pumpkin and Grizzly Peak, in Ann Arbor.

www.civilizedspirits.com
www.facebook.com/civilizedspirits
www.drinkcivilized.com

Enjoy the Tastes of the Season with North Peak’s Blitzen Festivus Ale

Just in time for the holidays, North Peak’s delivers its latest seasonal brew: Blitzen Festivus Ale – a gift to celebrate a joyous holiday feast from the enchanting Northern Magical Wood Elf.

The raisin, currant and berry notes in Blitzen are attributed to Bramling Cross hops, three types of Crystal malts, cara and Chocolate malt, which rounds out the flavors and aromas, with a hint of burnt sugar and chocolate. A combination of citrus peel and citrus pith flavors are accented by Hercules, Cascade and Pilgrim hops added throughout the boil. The subtle spiciness of Riwaka’s hops, combined with the crisp spiciness from rye malt, presents liberated flavors, reminiscent of savory holiday cakes.

“Blitzen, like all of the North Peak beverages, is born out of Northern lore,” says Jon Carlson, who – along with Greg Lobdell, Ron Jeffries and Mike Hall, are the managing partners of Northern United Brewing Company, in Traverse City. “We created this beer to celebrate the holiday season this winter! It is the perfect beer to drink while competing in ‘Feats of Strength’ or to share with your loved ones during the ‘Airing of Grievances.’"

With 55 IBUs and 6.8% ABV, the well-balanced Blitzen warms the palate and soul, awakening memories of holidays past. As with the other North Peak beers, it is brewed incorporating locally-grown hops on the Old Mission Peninsula in Traverse City. Blitzen is available through the holiday season. Find it on draft and in six-pack stubby bottles throughout Michigan and Ohio, wherever your favorite North Peak beers are sold.

The North Peak is part of Northern United Brewing Co., which also encompasses the Grizzly Peak and Jolly Pumpkin Artisan Ales craft beer brands, as well as the soon-to-be-released Civilized line of spirits. NUBC’s philosophy focuses on a dedication to conservation, inspiration and locally sustainable practices. All of the beers and spirits under these brands are produced at either the new 5600-square-foot facility on Old Mission Peninsula adjacent to Mission Table (former Bowers Harbor Inn) restaurant or at the original Jolly Pumpkin facility in Dexter.

Find NUBC products at stores, restaurants, and bars all throughout Michigan, including: North Peak Brewing Company, Mission Table and Jolly Pumpkin Brewery, all in Traverse City; Jolly Pumpkin and Grizzly Peak, in Ann Arbor.

Northern United Brewing Company
Jolly Pumpkin Brewery | Mission Table at Bowers Harbor Inn
13512 Peninsula Drive
Traverse City, MI 49686
(231) 223-4222
www.NorthPeakBeer.com
www.MissionTable.net

Brys Estate Hosts 2nd Annual Harvest Celebration - Every Saturday in October

You are invited to experience autumn on Old Mission Peninsula with the Brys Estate 2nd Annual Harvest Celebration, running from 11am to 6pm, every Saturday in October.

For $5 per person,* guests are given a large souvenir wine glass to use as they visit four different wine and food pairing stations throughout the tasting room, barrel rooms and winery cellar giving visitors a glimpse into the inner workings of the winery. Each wine will be paired with a small bite, created by Eileen Brys – including her famous dark chocolate brownies. The last wine sample, at the main bar, is “guest’s choice.”

The patio will be open for guests to enjoy their favorite wine by the glass, while soaking up the fall colors that will be exploding in every direction. Guests may even sneak a peak at the grapes being harvested in the estate vineyards that surround the tasting room.

“This Fall Harvest Tour was a hit last year and we expect it to be just as popular this season,” says Patrick Brys. “This year’s dates are October 1, 8, 15, 22 and 29. On October 1 the winery will close at 5pm.”

Brys Estate Vineyard & Winery is centrally located in the heart of the Old Mission Peninsula – situated on 80 acres with breathtaking views of East Grand Traverse Bay – in Traverse City, Michigan. This boutique winery began with the planting of 32 acres of European vinifera grapes in 2001 and opened the tasting room in May of 2005. Using the highest quality standards, Brys hand picks its grapes and hand crafts its small batch, single vineyard wines, giving attention to every detail during the crushing, fermenting, aging and bottling process. You are invited to visit Brys Estate's old world-style tasting room and new outdoor patio this summer to sample their International award-winning estate wines.


* Admission for current Wine Club Members is complimentary.

www.BrysEstate.com

January is “Kobe Filet Month” at The Boathouse in Traverse City: Buy-one get a second for just $5!

“The House that Kobe Built”(The beef, not the NBA star…)
By Janice Binkert

Any connoisseur of fine cuisine has undoubtedly heard of – and possibly even tried – Kobe beef, the renowned delicacy that originated in Japan in the mid-19th century and has gained popularity worldwide over the past few decades. Kobe – also called Wagyu – is the most prized and most expensive beef in the world. Why the high cost? Wagyu cattle are raised in mountainous areas under ideal conditions, are fed a special vegetarian diet, and receive massages to relax them – all of which contribute to the meat’s unique and highly desirable attributes.

In the United States, Kobe beef is served in only the finest restaurants, among them Morimoto in New York, Michael Mina at the Bellagio in Las Vegas, Wolfgang Puck’s Spago in Beverly Hills and…the Boathouse in Traverse City!

Eric Nittolo, executive chef at the Boathouse, has been serving Kobe beef on his menu since 2008. “Kobe beef built this house,” he says. “Even with the bad economy, our business has grown, and one the main reasons is the fact that we offer Kobe.” In the beginning, Nittolo was getting the meat from Japan, but he now uses Snake River Farms in Boise, Idaho – one of the top producers of American Kobe (also called American Wagyu) and incidentally, the same source that Puck uses. “It’s in the top one-tenth of one percent of all the beef in the world,” he says. “Our customers can order it any way they want it – from rare to well done – and it will still be the best steak experience they have ever had.” In fact, that’s exactly the comment he gets from them, every time. How does he prefer it? “Basically, raw – just seared quickly on both sides.”

Boathouse owner Doug Kosch confirms that customer response to Kobe menu offerings has been overwhelmingly enthusiastic. “We serve filet, New York strip and ribeye cuts in various preparations, but the filet is what we sell most. People come to us from far beyond Traverse City, year-round, specifically to eat it,” he says. But Kosch admits that if Nittolo had listened to him three years ago, the story might be quite different. “Back then, when Eric told me he wanted to put Kobe on the menu, I didn’t think we were ready for it, and I turned him down. But he was so convinced that he ordered it anyway, without telling me. I was pretty upset when I found out – especially when I saw the bill – but Eric swore he could sell it all, and he did. And, the rest, as they say, is history.”

Japan uses a grading scale of 1-5 for meat quality. Japanese Kobe beef earns a score of 5. In addition, beef is graded on a marbling scale called BMS: the higher the marbling score, the higher the grade, and correspondingly, the price. This is because the marbling of the meat – that is, the delicate layers of fat that run through it – has a very positive effect on its flavor, texture and tenderness. On the 12-point Japanese marbling scale, USDA prime beef would score about 2 or 6, but Kobe beef from Japan would be a 12. The fat in Japanese Kobe beef begins to dissolve at 77°F, which literally makes it “melt in your mouth.” The American Kobe served at the Boathouse scores an impressive 9-10 on the BMS scale. “It is literally the best beef you can get in the United States,” says Nittolo.

The Boathouse chose Karen Harmon of seafoods.com in Charlotte, North Carolina as its supplier for the Japanese Kobe – which is no longer available in the United States – and for the American Kobe that it now uses. Kosch and Nittolo visited the seafoods.com facility early on to learn more about both the company and its products. As the name implies, the latter includes seafood, but also specialty meats, poultry, wild game, mushrooms and cheeses. Both men were impressed by the customer service level and knowledgeability of the staff there, including three former chefs. “It’s very important to trust your supplier, especially when you’re dealing with a high-end product like Kobe beef,” says Nittolo. “You want to work with someone who is in your court, who takes care of you as the buyer.”

Harmon explains that Kobe is the prefecture in Japan where the cows are raised, and “Wagyu” is the name for cow in Japanese. Each shipment of Japanese Kobe beef used to come with a certificate of authenticity, listing its producer, production area, animal ID, breed, gender, date of birth, quality grade, BMS score and other information. This documentation was invaluable when a USDA ban on Japanese Kobe imports went into effect early in 2010 due to an outbreak of hoof and mouth disease in one of Japan’s major Wagyu cattle breeding regions. Fortunately, long before the ban, because of the high cost of raising the cattle in Japan and increasing demand from consumers around the world, a few exclusive ranches – including Snake River Farms – had begun raising Kobe-style beef cattle in the U.S. and Australia according to traditional Japanese techniques.

In the United States, Japanese Wagyu cattle are usually crossed with Black Angus to appeal more to the American palate and keep the cost within an affordable range. “The USDA sets strict standards for the quality of American Kobe beef,” says Harmon. “It has to be at least 70 percent Wagyu.” She adds that the quality standards maintained by the U.S. ranchers who raise Wagyu cattle are even higher than the USDA requires. “They follow them from birth to market,” she says. “Snake River Kobe beef is aged for 45 to 60 days and then packaged in Cryovac and shipped via FedEx to customers overnight to maintain that quality.”

American Kobe is about one-third as expensive as Japanese Kobe beef – which averaged about $300 a pound – yet the flavor and tenderness is impressively comparable. Granted, in response to a question about the difference between the two, Nittolo says, “If I gave you a piece of Japanese Kobe and piece of American Kobe to try, you’d say that the Japanese Kobe was 100 percent better.” But he is quick to put that comment in perspective, noting that American Kobe is still far superior to regular U.S. prime beef. “I choose it because of its consistency in every aspect of quality,” he says. “The official grade for it here is ultra super prime.” Los Angeles Times food critic S. Irene Virbila is also a fan of American Kobe, writing in one of her columns that she actually prefers it to Japanese Kobe, “especially the New York sirloin from Snake River Farms in Idaho.”

And although people don’t tend to eat luxury foods because of their health benefits, American Kobe beef is actually healthier than even the highest grade of U.S. prime beef. Biochemistry tests conducted by Washington State University on Wagyu fatty tissue indicate that the fat from this breed has a healthier fatty acid profile and an unsaturated-to-saturated fat ratio of 2- to-1 instead of the 1-to-1 ratio of regular beef. It also contains a higher percentage of omega-3 and omega-6 fatty acids, and the increased marbling results in an improved ratio of monounsaturated fats to saturated fats.

One of the ironies of Kobe beef’s heritage is that eating meat from four-legged animals was prohibited in Japan for more than a thousand years prior to 1868. Two main factors contributed to this situation: religious beliefs (Buddhism) and the need for the animals to help cultivate fields. The Japanese diet has historically consisted primarily of rice, vegetables and fish or seafood, but changes in the ruling dynasties, industrialized farming, and rising income levels gradually led to dietary modifications. Beef consumption in particular has been growing steadily in Japan since the 1980s. However, it is still about ten times lower than in most Western countries. And with the increasing popularity of Kobe beef around the world, including Northern Michigan and the rest of the United States, that ratio is likely to increase even more in the years ahead.

Doug Kosch and Eric Nittolo have designated January as “Filet Month” at The Boathouse on West Bay in Traverse City (Old Mission Peninsula), offering a unique opportunity for those who have never had Kobe beef to try it, and for those who are already addicted to it to enjoy it for an incredibly low price. Customers can buy any Kobe filet and receive the second for just $5.

The Boathouse is located at 14039 Peninsula Drive on Old Mission Peninsula in Traverse City, Michigan. For more information, call 231.223.4030 or visit www.boathouseonwestbay.com.

Northern United Brewing Company Adds “Bonafide Wine” Collection to its Extensive Beverage Portfolio

Northern United Brewing Company in Traverse City is serving up something new with the recent release of its “Bonafide Wine” collection -- crafted primarily with grapes grown on the Old Mission Peninsula.

Most of the grapes for the line are grown either in the nearby estate vineyards of Peninsula Cellars or the 3-acre Bonafide Vineyard – one of many properties in the area developed by peninsula natives and childhood friends Jon Carlson and Greg Lobdell. Their desire to collaborate with like-minded, passionate and talented people led them to build a partnership with another Old Mission Peninsula childhood friend and classmate – local grower and Peninsula Cellars winemaker, John Kroupa. Although the men have been friends since the ripe age of 7, it has been over the past three years that they have cultivated their relationships to produce the award-winning Bonafide brand.

“One of the things that drew us to John as our winemaker is his reputation and tradition as a grower – a farmer – on the peninsula,” says Carlson. “He knows the intimate features of the land here – the curves of its hills, the make-up of its soil, the cool breezes that blow in off the bay and the heat that the summer sun delivers – and he uses that knowledge and his passion for what he does to create these amazing varietals of wine that are absolutely delicious.”

REDS

• Peninsula Red: A blend of Cabernet Franc, Lemberger, Baco Noir and Marchel Foch, the medium body wine boasts fruit flavors like black current, blackberry and blueberry, with a hint of beef jerky.

• Cabernet Franc Rose’: Like a glass full of strawberries, blended with raspberries and a hint of watermelon, one might also detect an edginess of spicy herbaceous flavor reminiscent of rhubarb-custard pie.

WHITES

• Chardonnay: This unoaked wine boasts sweet spices, with hints of cinnamon and ripe green apple in the background with the crisp finish of ripe pear. The lack of oak exaggerates the fruit components to really showcase the grape. **Bronze Medalist – Michigan Wine & Spirits Competition 2010.

• Peninsula White: A blend of Cayuga, Riesling and Pinot Blanc bring out the light tropical fruit tones of this semi-dry wine. One will detect peaches, apricot, lemon curd, orange, pear and grapefruit and a hint of candy (think green sweet tarts).

• Pinto Grigio: With hints of lime and citrus flavors, this wine is clean and crisp. The lingering finish of lime and light minerality make this an enjoyable four-season wine. **Silver Medalist – Michigan Wine & Spirits Competition 2010.

• Dry Riesling: Opening up with light tropicals and a background of floral notes, this wine expresses itself with hints of apricot and pineapple, without the sweetness. **Bronze Medalist – Michigan Wine & Spirits Competition 2010.

• Gewürztraminer: Classic rose petals and white pepper spice carry through on the palate of this youthful and lively wine. A light sweetness rounds out the mouthfeel.

• Late Harvest Riesling: Like tropical fruit candy, with a spicy edge similar to a ripe mango, this wine is like a summer sweet fruit salad in a glass.

Keeping things local – whether it be produce or people – is a personal value that these men all share. Their focus on conservation and sustainability supports a growing trend in farm to table philosophy.

“Peninsula Cellars uses more labor-intensive practices than many farms,” Lobdell says. “All their grapes are harvested by hand, whereas other farms use mechanical harvesters to shake the grapes off the vine. This causes trauma to the fruit and increases waste, as many more grapes fall to the ground. They also use people, instead of pollutant-producing machines to take care of pulling or hoeing weeds and minimize chemical use in their vineyards and gardens, thus reducing the farm’s overall impact on the environment.”

Kroupa holds a horticulture degree from Michigan State University and in late 2006 took on an ownership stake in Peninsula Cellars – which was founded by his parents, Dave and Joan Kroupa. The family also produces about 1.5 million pounds of cherries annually, at its Old Mission Peninsula farms.

Lobdell and Carlson have been working together on various development and design projects since 1995. Their focus has been to repurpose historic buildings around the state of Michigan, recycling them for a second chance at life. Their projects are almost exclusively centered around the culinary industry – and their portfolio includes restaurants, wineries, breweries and distilleries in Traverse City, Ann Arbor and Royal Oak. In all aspects of their operations, they’re dedicated to maintaining a sense of local pride and partnerships with regional producers who are driven by the same business philosophies.

Northern United Brewing Company encompasses the North Peak, Grizzly Peak and Jolly Pumpkin Artisan Ales craft beer brands; the Bonafide Wines collection; and the soon-to-be-released Civilized Spirits line. NUBC’s philosophy focuses on a dedication to conservation, inspiration and locally sustainable practices. All of the beers, wines and spirits under these brands are produced at either the new 5600-square-foot facility on Old Mission Peninsula adjacent to Mission Table (former Bowers Harbor Inn) restaurant or at the original Jolly Pumpkin facility in Dexter.

Find NUBC products at stores, restaurants, and bars all throughout Michigan, including: North Peak Brewing Company, Mission Table and Jolly Pumpkin Brewery, Blue Tractor Restaurant and Bar, all in Traverse City; and Jolly Pumpkin and Grizzly Peak, Blue Tractor BBQ and Brewery, in Ann Arbor. Bastone, Blue Tractor Brewery and BBQ.

A Complete Northern Michigan Experience Awaits: Three Michigan Brands, One Memorable Experience!

Small group outings and corporate retreats have taken on a new approach thanks to a partnership among three Traverse City area businesses – The Boathouse Restaurant, Bowers Harbor Vineyard and McCool Outdoor. Those looking for a true Northern Michigan experience can now easily get out 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.

Your one-of-a-kind day plays 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…

An afternoon of fly fishing, followed by a five-course gourmet meal paired with the finest award-winning regional wines awaits you and your group with Dining on the Fly. Groups range in size from 4 to 25. Those with a group of six or fewer can also join other adventure enthusiasts for this great Northern Michigan experience, June 26, July 13 or July 20.

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.

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McCool Outdoor
tightloops@chartermi.net
Ph: 231-409-3874
www.mccooloutdoor.com

The Boathouse Restaurant
dkosch@charter.net
Ph: 231-223-4030
www.boathouseonwestbay.com

Bowers Harbor Vineyard
Spencer@bowersharbor.com
Ph: 231-223-7615
www.bowersharbor.com