Salt of the Earth Announces 3rd Annual Michigan Wine & Beer Dinner Series

In what has become a wildly-popular winter/spring tradition, West Michigan’s Salt of the Earth announces its third-annual monthly Michigan Wine & Beer Dinner Series at its downtown Fennville rustic American eatery, starting on January 11 and running through June 20.

“We’re excited to continue this unique experience where we showcase the finest Michigan beverages paired with our own style of casual cuisine,” says proprietor Mark Schrock. “Winemakers and brewers are present at each event, along with a very special lineup of guest chefs from around the state. We invite you to come celebrate the best of Michigan food and beverage with us!”

The 2012 series will span six months and feature Michigan wineries and breweries exclusively. Multiple courses will be served at each event, paired with the best from each producer. Many taste selections are from wine and beer maker’s personal cellars that are not always available to the public. A “Guest Chef” will also join SotE Chef Matthew Pietsch in the kitchen to prepare the evening’s locally-infused menu.

The series kicks off on Wednesday, January 11 at 7:00PM when the SotE team – along with Chef Drew Turnipseed from Brewery Vivant in Grand Rapids – will prepare its first “Wine Meets Beer” themed dinner – a double-tasting, featuring wines from nearby Fenn Valley Vineyards and beer from Grand Rapids’ Brewery Vivant. The five-course menu includes: Course 1 – Salt / Vivant Cured Meats (pork – venison – lamb – beer wort); Course 2 – Soup & Salad (peach – turnip – rye – poppyseed); Course 3 – Swedish Chef (char – potato – beef – parsnip – smoke); Course 4 – Duck, Duck, Goose (confit – roast – poach – squash); and Course 5 – Doughnuts! (sour cream – yeast leavened – cake). Cost is $65 plus tax & gratuity. Reservations are required, call 269-561-SALT (7258).

ABOUT THE PLAYERS:
Brewery Vivant opened its doors in late 2010 under the ownership of former New Holland Brewery founder Jason Spaulding, and his wife, Kris. Their aim is to create a world-class experience through beer and food. With a bent toward Belgian styles of beer, Brewmaster Jacob Derylo is constantly experimenting with the highest quality ingredients at his disposal. Additionally, they are now distributing throughout the state with plans to service Chicago in early 2012. Although a natural in producing amazing food, Chef Drew Turnipseed attended culinary school at the Art Institute of New York City. He is a trained sommelier through the International Wine Center and holds a graduate certificate in Food and Beverage Operation from New York University. His experience ranges from the vineyards in Bordeaux, France to an adventure lodge in Alaska, to the catering company he and his wife Lauron started in Southwest Michigan. (www.BreweryVivant.com).

Fenn Valley Vineyards is a family owned and operated vineyard and winery complex established in 1973. Their goal then, as it is now, was to produce world-class wines from grapes grown along the Eastern shore of Lake Michigan. The Fenn Valley estate is a 230 acre farm located five miles from Lake Michigan just south of Holland, Michigan. Fenn Valley continues to be a progressive estate bottled winery, growing the grapes that are processed in the cellars. The vineyards are located on the top of a large sand ridge that extends inland from Lake Michigan between the Black River and the Kalamazoo River valleys – in one of four federally-recognized viticultural areas in Michigan. The vineyards are being expanded as new varieties are tried and additional plantings are made of those varieties that prove to be successful. The numerous awards and medals that Fenn Valley continues to receive for its wines attest to the fact that they are always keeping an eye on quality. (www.fennvalley.com).

Salt of the Earth is a rustic American eatery and bakery, tucked away in a historic building in quaint downtown Fennville – in the heart of the Southwest Michigan’s thriving agricultural region. Under the direction of Chef Matthew Pietsch (protégé of ‘Iron Chef’ Michael Symon), this full service restaurant offers a seasonal menu of made-from-scratch entrees, shared plates, wood-fired oven pizzas, pastas, sandwiches and creative desserts – using fresh ingredients, often sourced locally. Artisan bread is baked in house, served with dinner and available to take home. You’ll also find a bar stocked with an impressive selection of Michigan wines, craft beers, and spirit, alongside other domestic and international selections. Salt of the Earth is also a popular venue for local and regional musical artists, with live house concerts held weekly. Winter Hours: Dinner served Wednesday, Thursday, and Sunday 5-9pm, Friday & Saturday 5-10pm. Fresh baked artisan bread is available at the restaurant during dining hours and at select local retail outlets.

What others are saying-

“ Salt of the Earth has done so much with their Michigan wine dinner series, to raise awareness of the quality revolution taking place in Michigan's wine industry, that they deserve an award – if one existed,” says Jim Lester, owner of Wyncroft Winery and a three-time series participant.

“We have always enjoyed the food at Salt of the Earth, but, the wine and beer dinners really elevate their take on local cuisine to new heights,” says Brian Cain – Grand Rapids Magazine wine columnist. “The braised brisket served at the Short’s beer dinner is the best I have ever eaten!”

“My wife and I have attended three of the dinners…great food, great wines, lots of friendly folks to meet,” says Bill Koski, manger at Rose’s on Reeds Lake and coordinator of the “Wine School” at the Gilmore Collection in Grand Rapids.

2012 SotE Michigan Wine & Beer Series Schedule

Wednesday January 11
“Wine Meets Beer”
Double tasting event with Fenn Valley Winery and Brewery Vivant and five courses.
Winemaker: Doug Welsch | Brewer: Jason Spaulding | Guest Chef: Drew Turnipseed, Brewery Vivant $65

Wednesday February 8
“Rustic Bubbles- v2”
L. Mawby/M.Lawrence
Michigan sparkling wines, with appetizers and canapés.
Winemaker: Mike Laing | Guest Chef: Jesse Hahn, Trailer Park’d & Fork in the Road restaurant $45

Wednesday March 14
“Jolly Pumpkin & North Peak Beer Dinner”

Wednesday April 18
“WOMP Wine Dinner”
Seven Old Mission wineries, seven courses!

Wednesday May 16
“Founders Beer Dinner”

Wednesday June 20
“Wyncroft Summer Wine Dinner”

Salt of the Earth
114 East Main Street
Fennville MI 49408
269.561.SALT (7258)

www.saltoftheearthfennville.com
www.facebook.com/saltoftheearthfennville

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

Michigan's Homestead Resort Offers the Friendliest Family Pricing

The Homestead announced today that it is taking strong steps to encourage families to ski and ride – kids 17 and under will ski and ride free.

There are only three restrictions and there’s no fine print. The restrictions are:

• The family must be registered guests at The Homestead.
• At least one parent must have purchased a same day, all day lift ticket.
• Proof of relationship must be presented.

This offer is available every day of the season, including holidays, as there are no blackout dates. Call 231.334.5100 for reservations.

Jamie Jewell, a Vice President of the resort stated: “Industry research showed that younger people are not pursuing outdoor winter recreation opportunities that lead to healthy, lifetime skills. This goal of this offering was to make those outdoor opportunities accessible to families with the next generation of skiers and riders." Those first time visitors who pursue this opportunity will discover a place that’s luxurious yet relaxed, nearby yet far away. They’ll also discover the beauty of the Sleeping Bear Dunes National Lakeshore, the place the viewers of ABC’s Good Morning America chose as “America’s Most Beautiful Place.”

Repeat visitors will be welcomed back with a gift commemorating ABC’s recognition. While here, they will see and enjoy new facilities and services made possible with $1.5 million in improvements that were made to the property this year.

www.TheHomesteadResort.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

Reserve Wine & Food Boasts One of the World's Largest Cruvinet Wine Systems

Reserve Wine & Food is home to one of the country’s largest cruvinet systems, holding 102 wines that are served by the glass. As the focal point of the bar area, the cruvinet system – with its hand-blown glass from local artist Joe Sherry – stretches some 36 feet (3 rows, 12 feet each) and is proudly displayed under the 2009 ArtPrize winning entry, Open Water, by Ran Ortner.

The cruvinet is a custom-build, temperature-controlled wine preservation system that works much like a keg system for beer taps. The cruvinet pumps nitrogen into the bottle of wine as wine is poured through a different set of tubing. This creates a barrier of gas between the wine and potential oxygen, therefore, extending the life of the wine for as long as six weeks.

“This intricate wine preservation system extends the life of wine exponentially, giving Reserve the liberty to offer a wider range of varietals and price points,” says Peter Marantette, General Manager. “We can now pour a bottle that other restaurants wouldn’t dream of opening, for fear that they wouldn’t sell it before the wine turned.”

There are only a handful of restaurants and bars in Michigan that use a cruvinet system, most of those under 25 taps. Even on a national and international scale, few are as impressive as that which Reserve operates – most claim between 25 and 55 taps. The Ristorante Panorama inside Philadelphia’s Penn’s View Hotel has a 120-bottle cruvinet system and is believe to hold the “Guiness Book of World Records” for the largest system of its kind in the nation.

“To the best of my knowledge, the cruvinet in Pennsylvania is the only system out there that is larger than Reserve’s,” Marantette says. “We definitely operate the largest system of this kind in Michigan and the Midwest.”

Located in the heart of downtown Grand Rapids at 201 Monroe Avenue NW, Reserve Wine & Food offers a world-class menu fully embracing the West Michigan farm-to-table philosophy, paired with over 100 wines available by the glass and 200 wines by the bottle, in an elegant yet casual fine dining setting. In the fall of 2011, Reserve was named a winner of OpenTable Diner’s Choice Awards for Top Wine Lists in the United States, one of only two restaurants in Michigan to be recognized.

Attendance Jumps More Than 12% at 4th Annual GR International Wine, Beer & Food Festival

Organizers of the Grand Rapids International Wine, Beer & Food Festival are happy to report that attendance jumped more than 12% – to some 12,000 people – for their fourth-annual event, which was held November 17-19 in the elegant 40,000-square-foot Steelcase Ballroom inside DeVos Place. That’s four consecutive years of growth – in terms of both attendees and exhibitors.

“Grand Rapids is the perfect size city for this type of event,” says Henri Boucher, show producer. “It comes alive because it’s such a dynamic downtown – an area that is the envy of all of Michigan. We’re proud to host this event, which is the true kickoff to the holiday season.”

Considered the largest food and beverage festival in the state and one of the premier events of its kind in the Midwest, the Grand Rapids International Wine, Beer & Food Festival has shown steady growth since its first year in 2008. That year, some 8000 people attended the festival. In 2009, organizers welcomed a 30% increase in the number of exhibitors and beverages, and twice as many restaurants – welcoming nearly 10,000 guests throughout the three-day festival. Close to 11,000 attendees were reported in 2010.

“This fourth annual event once again exceeded our expectations,” says Richard MacKeigan, Regional General Manager, DeVos Place, DeVos Performance Hall & Van Andel Arena. “We believe we are in the early stages of an event that will be around for a long, long, time. Comments from exhibitors, sponsors and most importantly guests have determined that 2011 was a grand success. The feeling seems to be that the Grand Rapids International Wine, Beer and Food Festival is another great reason why Grand Rapids is such a great city to live and work in.”

The three-day festival spotlights more than a dozen restaurants; hundreds of wineries, breweries, distilleries and thousands of their products; countless local businesses; and the area’s leading industry experts who deliver countless seminars, workshops and demonstrations at no added cost to attendees. Dates for 2012 are moved up a week, to November 8-10.

“We are proud to produce the finest wine festival in the Midwest,” says show manager, Cathleen McDonald. “It comes together because of the great exhibitors – wineries, breweries distributors, restaurants and retailers – that we have the pleasure of working with.”

COMMENTS FROM EXHIBITORS
“The event far exceeded our expectations,” says Brad Dahlhofer of the Michigan-based B. Nektar Meadery, who made his first appearance at the festival this year. “The response to our Zombie Killer cherry cyser was off the charts. We'll definitely be there next year!”

“What a great way for us to get our name out to the West Michigan community,” says Theresa Arkesteyn of Great Lakes Pierogies, who was also new to the show this year. “The amount of visibility we received exceeded our expectations! We had great time serving our pierogies to the public and had great response from all! Can't wait till next year!!!”
“We received very positive feedback and our products sampled well as we had a consistent line the entire event,” says Jennifer Baranska, representing Buitoni. “Our intention was to target potential Buitoni customers and drive total brand category awareness in the Grand Rapids local market… it was an extremely successful event. I cannot wait until next year.”

“We had a great show and the traffic was super on Friday and Saturday, [with] quality attendees who were fun to talk to and very receptive to tasting,” says Mike Freestone, owner of Good Life Granola, who exhibited in the Riverfront Marketplace for the second consecutive year. “I look forward to being there next year and would love the same spot...two thumbs up!”

COMMENTS FROM ATTENDEES
“I loved the show! A great way to meet innovators and businessmen and women who are bringing outstanding products to Michigan.” ~Rebecca Eyke, editor of Michigan HOME & Lifestyle Magazine

“Thank you, Fred, and Gail Ambrosius, for creating a wonderful and inspiring experience. This seminar was the highlight of our visit!” ~Jennifer Reed, via Facebook

“My family and I had a GREAT time for the third year in a row. Thanks for a memorable experience! Sadly, however, I dropped by beer glass on the way to the car :( It was lovely while it lasted though, nice addition to the usual wine glasses.” ~Kaitlyn Winter, via Facebook

“Had a great time last night and enjoyed all the wine choices I selected.” ~Lisa Baird Karafa, via Facebook

“Dear Grand Rapids International Wine & Food Festival, You were absolutely fantastic tonight!! thank you for the fabulous everything!!” ~Marco Riolo, via Facebook
“Sorry for cutting in front of everybody at the coat check last night I was just so excited.” ~Keith Lefteye Allard, via Facebook
“Went for the wine, but stayed for the beers! What a great time Grand Rapids International Wine & Food Festival!” ~Nick Dionne, via Facebook

www.GRWineFestival.com
www.facebook.com/grwinefestival
www.twitter.com/grwinefestival

Saugatuck Brewing Company launches "The Singapore Room"

In the facility previously known as the “Bier Hall”, SBC has upgraded décor, expanded services and has hired Jodie Howitt to serve exclusively as Event Coordinator for the newly named “Singapore Room”. Jodie comes to SBC with a strong hospitality background, having planned all aspects of special events for Fortune 500 companies as well as many wedding ceremonies and receptions. The Singapore Room is a full service banquet facility complete with bar, stage, dance floor and multiple lighting options and can accommodate well over 200 seated guests. A Grand Opening is planned for Fri. Nov. 18th 5:30-9:30. This will be an open house featuring SBC beer, wine and appetizers.

Saugatuck Brewing Co. is a microbrewery with a traditional Irish style pub and upscale banquet room that features hand crafted beer, wine, food, and service. Fifteen unique beer styles, all brewed in house, plus wine and hard cider are served daily in the Pub. “SBC” also distributes five styles in 6 and 4-packs throughout lower Michigan. The brewery also features the only active brew-on-premise facility in Michigan, utilizing five copper kettles and an array of natural ingredients and recipes, for the public to become “Brewmaster for a Day.”

Saugatuck Brewing Company
2948 Blue Star Hwy. – Douglas, MI 49406
(269) 857-7222
www.saugatuckbrewing.com
www.facebook.com/saugatuckbrewingcompany

Reserve Wine & Food in GR Receives OpenTable “Diner’s Choice Award” for Top Wine List

Reserve Wine & Food in Grand Rapids has been named a winner of OpenTable Diner’s Choice Awards for Top Wine Lists in the United States. The list of 50 winners is derived from more than 10 million reviews submitted by OpenTable diners for more than 12,000 restaurants in all 50 states and the District of Columbia. Reserve is one of only two restaurants in Michigan to make the list; the other is Vinology in Ann Arbor.

“We are very pleased to be recognized by OpenTable for our wine list,” says Peter Marantette, Sommelier and General Manager of Reserve Wine & Food. “We have worked hard to create a wine list that fits into our guests’ everyday lives, while also providing selections for those extra special occasions.”

Reserve Wine & Food is home to one of the country’s largest cruvinet systems, holding 102 wines that are served by the glass. This intricate wine preservation system extends the life of wine exponentially, giving Reserve the liberty to offer a wider range of varietals and price points.

“We can now pour bottle wine by the glass, something that other restaurants wouldn’t dream of opening, for fear they wouldn’t sell it before the wine turned,” Marantette says.

An additional 200 wines are available by the bottle at Reserve, including local, domestic and international favorites, as well as many exclusive and hard-to-find wines.

“The sommeliers at the winning restaurants put as much passion into carefully curating their wine lists as chefs put into their menus,” says Caroline Potter, OpenTable Chief Dining Officer. “We’re so proud to be able to honor the winners and their commitment to building wine lists that excite and educate diners seeking the ultimate compliment to their meal.”

Based on feedback collected from OpenTable diners between October 2010 and September 2011, some 50 award-winning restaurants received the highest scores. For more information about all restaurants on the list, visit www.OpenTable.com/wine.

OpenTable is a leading provider of free, real-time online restaurant reservations for diners, and reservation and guest management solutions for restaurants. OpenTable has more than 20,000 restaurant customers, and since its inception in 1998, has seated more than 200 million diners around the world. The company is headquartered in San Francisco, CA and services are available throughout the United States, as well as Canada, Germany, Japan, Mexico and the United Kingdom.

Located in the heart of downtown Grand Rapids at 201 Monroe Avenue NW, Reserve Wine & Food offers a world-class menu fully embracing the West Michigan farm-to-table philosophy, paired with over 100 wines available by the glass and 200 wines by the bottle, in an elegant yet casual fine dining setting. (616-855-WINE | www.ReserveGR.com)

www.facebook.com/ReserveGR
www.twitter.com/ReserveGR

Cherry Tree Inn & Suites in TC Hosts Fall Women’s Weekend, November 11-12

Grab your sisters, mother, aunts and girlfriends for the “November Women’s Weekend,” November 11-12, at the Cherry Tree Inn & Suites on East Grand Traverse Bay in Traverse City.

Featuring a Friday night reception (with a prize-winning game, complimentary wine and massages), discounts to local shopping and restaurants, and multiple classes on Saturday, this weekend is sure to be a hoot for you and your gal pals. Classes will include a variety of offerings from making you sweat to pampering you just right. Best of all, after all this spoiling by the Cherry Tree Family, you'll still have plenty of time on Saturday to enjoy Traverse City's shops, wineries, restaurants, and more.

Rates start at $79 per person for the entire weekend based on four-person occupancy; only $99 per person for the entire weekend based on two-person occupancy.

Reservations are being accepted now, online at www.cherrytreeinn.com or by calling (800) 439-3093.

As a top Traverse City resort, the Cherry Tree Inn & Suites leads in service, cleanliness and comfort. With 400 feet of East Grand Traverse Bay waterfront, the Cherry Tree’s smoke-free facilities provide the comfort you look for while our staff provides the service you need. Amenities include a complimentary hot breakfast, complimentary wireless Internet access, an indoor pool, hot tub, and sauna, fitness and arcade rooms, and kitchenettes and Sony Playstation 2’s in every room.

Cherry Tree Inn & Suites2345 US 31 N
Traverse City, Michigan 49686
(800) 439-3093

www.cherrytreeinn.com
www.facebook.com/CherryTreeInnTraverseCity

Reserve Wine & Food to Host Signature Wine Auction to Benefit Helen DeVos Children’s Hospital

Autographs from some of Grand Rapids’ most prominent business and community leaders will be “up for bid” during the Signature Wine Auction to be held next fall – Thursday, October 18, 2012 – at Reserve Wine & Food. The auction will raise awareness and dollars for the Helen DeVos Children’s Hospital.

“I wanted to find a way to recognize our community leaders – those who have helped shape Grand Rapids’ future and put this city on the map,” says local radio personality and children’s advocate Kevin Matthews, who first came up with the idea after a meeting with friends Dick and Betsy DeVos. “This exciting fundraiser will not only showcase these individuals and their accomplishments, but it will raise much needed funds and public awareness for the Helen DeVos Children’s Hospital.”

During the Signature Wine Auction, attendees will participate in silent bidding on as many as 50 1.5L magnum bottles of wine, each displaying a custom label autographed by the community’s top leaders in business, as well as state and local celebrities. A live auction will conclude the evening, as guests bid on a bottle to be autographed by all in attendance that evening. The goal is to raise at least $30,000 during the course of the evening.

Tickets to the Signature Wine Auction will go on sale September 13, 2012 and will be $100 each. Space will be limited to 80 individuals. The event will be held from 6-9pm on Thursday, October 18 in the upper level of Reserve Wine & Food.

“We are honored to be the host venue for this inaugural event,” says Peter Marantette, General Manager at Reserve Wine & Food. “We expect this to be the first of many such events, which will bring together those who appreciate good food and wine and who are also willing and able to contribute to such a worthy organization as the Helen DeVos Children’s Hospital.”

About the charity:
Helen DeVos Children's Hospital, a member of Spectrum Health, is a Grand Rapids-based hospital serving children throughout Michigan. A teaching hospital, it includes more than 200 pediatric specialty physicians with specialized training in providing medical and surgical care to children in more than 40 pediatric specialties.

About the venue:
Located in the heart of downtown Grand Rapids at 201 Monroe Avenue NW, Reserve offers a world-class menu fully embracing the West Michigan farm-to-table philosophy, paired with over 100 wines available by the glass and 200 wines by the bottle, in an elegant yet casual fine dining setting.

www.SignatureWineAuction.org

www.ReserveGR.com

www.helendevoschildrens.org

Michigan Made Harvest Beers Highlight Fall Season

The autumn season brings an abundance of things to the Great Lakes State – like fall colors, harvest festivals and a variety of pumpkin, apple and harvest-themed beer. While the recipes may be similar, there’s always a touch of something unique in each of these fall brews – including the originality of the names. Michigan made harvest brews available for 2011 include:

Arcadia Ales
Jaw-Jacker (6% ABV). Grandma's pumpkin pie never tasted this good. This fall seasonal is a celebration of harvest time and the changing of the seasons. Using only the finest malted barley and a touch of wheat, Jaw-Jacker pours a brilliant orange-amber color with truly unique flavors. Although no pumpkins are actually used, a blend of nutmeg, allspice and cinnamon work with the malty flavors to create a bold flavor reminiscent of pumpkin pie. A light hop note balances out the beer nicely. This seasonal beer, available for a limited time on draft and in 6-pack, 12oz glass bottles, is a favorite for harvest festivals, Halloween parties and Thanksgiving dinner. It pairs well with boiled brisket with root veggies, roast duck or turkey, pumpkin pie or sweet potato pie, with vanilla bean ice cream.

Atwater Brewery

**Blocktoberfest (6.3% ABV). Our interpretation of the German style Marzen. Similar to the Oktoberfest style, but stronger and hoppier. A two-time silver medal winner at the Great American Beer Festival tells you this beer is strong, hoppy and thirst quenching. Brewed with Munich, 2 row and Cara 120 malts, along with Perle and Hersbrucker hops.

**VoodooVator (8.5% ABV). Atwater's Dopplebock. it’s a little drier and stronger than the normal dopplebock and we like it that way. Brewed traditionally in the winter for springtime, but we make it for the fall just in time for Halloween!! This nutty sweet caramelly beer is brewed for six months of the year for your pure enjoyment. Brewed with Munich, 2 row and Cara 120 malts and Aurora and Hersbrucker hops

Bastone Brewery

Rocktoberfest (5.5% ABV) A celebrated beer of the season. Named for Brewmaster Rockne Van Meter, it is Bastone’s most popular seasonal and a World Beer Championship medal winner from 2008 and 2009. This Oktoberfest style lager is light copper in color, with a light tan head and slight caramel and toasty flavors. Purchase Rocktoberfest, or any Bastone beer, in a Limited edition Oktoberfest pint glass for $5 while they last.

Bell’s Brewery

Octoberfest Beer (5.5% ABV). Crafted as a flavorful session beer, Bell's Octoberfest Beer is perfect for a week-long wedding celebration in Germany or the start of the Michigan autumn. As with Bell's Lager Beer, Octoberfest spends a full six weeks maturing in the fermentation vessels. Unlike its cousin, Octoberfest trades in the assertive hop presence for a focus on a light caramel malt note, lending body without too much sweetness. Available on draft and in bottles.

Blue Cow Café

Pumpkin Chunkin Ale (6.3% ABV). Simplistic grain background is accentuated by a few German specialty malts that compliment but do not overpower the earthy flavors that large quantities of 100% natural pumpkin bring to the party. Freshly ground nutmeg and whole cinnamon sticks are added to the boil to give the finished product a more well rounded easily identifiable fall harvest taste and aroma. This is not a sweet beer, this is not a spice beer, this not a niche beer, this is a beer in which every flavor lives in perfect balance and does not overstay its welcome. This is, simply put, a damn good beer.

Cheboygan Brewing Company

Oktoberfest. Created after the Spaten Oktoberfest bier from Munich, Germany, this new introduction will be orange in hue with a notable hops presence and a large amount of German malt. This all gives a rich mouth feel and chewy malty body.

Founders Brewing

Harvest Ale. This liquid dream pours a hazy golden straw color with a white, two-finger head. Your first sip rewards you with a super juicy hop presence bursting with fresh citrus, then finishes to introduce toasted malt undertones.

Great Baraboo

Pumpkin Spice (5.0% ABV). With pumpkin in the mash and boil, this beer also has cinnamon, nutmeg, ginger, cloves and molasses added to the boil, giving it a medium body and orange color and an almost pumpkin pie aftertaste. A special batch with vanilla gives that pumpkin pie with whipped cream aftertaste.

Jolly Pumpkin, Dexter

La Parcela (5.9% ABV). OK, so the joke was Jolly Pumpkin doesn't brew a pumpkin beer! Well, now we do – just this one – No. 1 pumpkin beer. With hints of spice, and a gentle kiss of cacao to liven the soul, this oak-aged sour beer has real pumpkin added to the barrels during the aging process. An everyday easy way to fill your squashy quotient. Guess now folks will have to find something else to joke about!

Kuhnhenn Brewery

All Hallows Ale (6.0% ABV). All Hallows Ale is made with 100lbs. of hand roasted Michigan pumpkins per 8-barrel batch, which intensifies the squash character of this beer. That is over 6 pounds of pumpkin in each 1/2 barrel. It has hot cinnamon and pumpkin aromas. This Ale is medium-bodied and only slightly sweet. Its many spices hit the palate first and finishes with roasty pumpkin goodness.

Liberty Street Brewing Company

**Punkin Pie Ale (5.4% ABV). Clean tasting malty ale blended with everything you would expect from pumpkin pie. Our specialty malts give this beer a nice bready balance to make you think there is a crust. This is an easy drinking version of a lightly-hopped amber ale that is seasoned with a specially blended combination of spices. The caramel sweetness and bready character of the specialty malts mingle with the spices, to make you think you are eating an actual piece of pie. Try it at the pub with Guernsey's French Vanilla ice cream (Punkin' Pie ala mode). Available in our tasting room only, through the holiday season or while supplies last.

**Octoberfest Style Lager (5.8% ABV). Brewed with all German malts and hops, we used Munich style water and then lager for months before bringing this delicious seasonal lager to our taps. LSBC will release its Octoberfest style lager on Sunday, October 17 at 12:00 noon in conjunction with Detroit Beer Week.

Michigan Brewing Company

Screamin’ Pumpkin Spiced Ale (5.0% ABV). This amber-colored, spice-packed ale is brewed with three different malts, Michgian winter wheat and real pumpkin mixed in at the boil, which makes it a true celebration of the fall harvest. Often described as “pumpkin pie in a pint glass,” this ale is the perfect combination of comforting aroma and sweetly-spiced flavor that makes it a scream at every Halloween party and the perfect complement to Thanksgiving dinner. Available on tap and in 12 ounce bottles.

New Holland Brewing

Ichabod (5.5% ABV). As fall brings color to our trees, a chill to our evenings and countless aromas of the changing season, we instinctively look for early harvest flavors on our plate and in our glass. Ichabod combines malted barley and real pumpkin with cinnamon and nutmeg in a delicious and inviting brew. It befits any autumnal adventure, including mysterious rides through the hollow, and pairs well with autumnal foods such as poultry and root vegetables. After dinner, try it with your favorite dessert. Available on tap and in bottles through November.

North Peak Beer

**Hooligan (5.5% ABV). Tired of having to decide between your favorite pumpkin beer and IPA? Well fret no more! Enter the Hooligan; your new favorite hoppy pumpkin beer. All the spicy pumpkin goodness one could ask for, brewed with real pumpkin and fresh spices, and did we mention hops!

**Hoodoo (9.0% ABV). Brewed with fresh from the farm Michigan hops for flavor unparalleled. Given its strong malt backed spine we gave this Hoodoo hops to run. Starts hoppy, ends hoppy, and nuthin' but hops in the middle - well OK, a little malt in the middle, too. Just enough to keep this Hoodoo from getting fussy, though, so not to worry - pretty much nuthin' but hops.

Right Brain Brewery

Pomona Pumpkin Ale (5.5% ABV). The Pomona Pumpkin Ale is certainly a no brainer, right brained, seasonal brew. It’s mashed with locally sourced fresh pumpkins and a secret blend of harvest spices. This isn’t your Grandma’s pumpkin pie! The base is a deliciously-smooth amber ale with a flavor the highlights the wonderful fall harvest. This brew should hit our pub in early to mid October depending on the harvest. How long it will last is up to the thirst of the people!

Short’s Brewing, Bellaire

Funkin Punkin (5.6% ABV). A seasonal blend of pumpkin, spices, and carefully formulated ale. Notably aromatic of pumpkin pie, and the color of a light pastel brown, this brew is especially true of ale and comfortably consumable. Brewed with real pumpkin and real spice, it’s still very much a beer, but beautifully engineered with spice, pumpkin and beer balance.

Michigan’s thriving brewing industry contributes over $24 million in wages with a total economic contribution of more than $133 million. In terms of overall number breweries, microbreweries and brewpubs, Michigan ranks #5 in the nation – thus supporting its claim as “The Great Beer State.”

The Michigan Brewers Guild exists to unify the Michigan brewing community; to increase sales of Michigan-brewed beer through promotions, marketing, public awareness and consumer education; and to monitor and assure a healthy beer industry within the state.

For more information about the Michigan Brewers Guild, including a dates of upcoming events and a list of member micro-breweries, log on to www.michiganbrewersguild.org.

www.facebook.com/michiganbrewersguild
www.twitter.com/MiBrewersGuild

Join us later this month:
3rd Annual Detroit Fall Beer Festival
Saturday, October 22 (1-6pm)
Eastern Market – Detroit

Street Dance for Zombies: The Traverse City "Monster's Ball"

Ever heard of a Silent Disco?

Well, you wouldn’t actually hear it. It’s silent, right? But you could watch one on Oct. 29, when Traverse City adds yet another entry to its list of eldritch fall happenings: the first-ever Old Town Halloween Carnival and Monster’s Ball. And it’s a spooky sight to behold.

In a Silent Disco, dancers are issued wireless headphones through which music is broadcast via an FM transmitter. It’s the perfect eerie effect for a Halloween street party, since everyone appears to be moving to no discernible music at all. (An added benefit is that non-dancers don’t have to shout at each other over the music, and the neighbors don’t call the cops to report you for making a public nuisance.)

Already known among Halloween cognoscenti for its ghoulish 5K Zombie Run footrace, where shambling “zombie” runners chase down normal-looking “survivors,” and the unspeakable cuteness of its kid-friendly Downtown Halloween Walk, Traverse City seems determined to make itself the Halloween capital of the Midwest with yet another event.

Billed as “the largest Halloween event in Northern Michigan,” the Oct. 29 Halloween Carnival and Monster’s Ball is being assembled by Porterhouse Productions, which runs the successful Traverse City Microbrew & Music Festival in August. As the name implies, it will be held in the city’s historic Old Town district, on Union Street between 7th and 8th streets.

"It's going to be so out of the park!" says promoter Sam Porter. "We tested this idea at the microbrew festival, and it caught on like wildfire -- we know we've got something really exciting here."

The “daylight” portion of the carnival starts with a Saturday morning “Monster Pancake Throwdown” – a contest among local chefs in this bastion of culinary competitiveness for the title of Best Pancake in Traverse City. Pancakes will be served out with a host of other locally-produced sausages, eggs, jams, syrups and ciders. Family-style fun continues from 10 a.m. to 2 p.m., with a kids’ costume contest, a haunted bouncy castle, old-school carnival games, Halloween creatures, a pneumatic “virtual hearse ride,” a pumpkin pie-eating contest, performances by local bands and dancers and other fun.

But things really begin to happen after dark, when the streets are taken over by the Monster’s Ball, with local food, wines and microbrews, and music from live bands and DJs. Entertainment will include the last live performance of Michigan dance-rock group Ella Riot (this will be the band’s farewell show), a costume contest featuring premium prizes, and an all-night Silent Disco dance party featuring DJ Body Rock and Wally Sparks (of Ella Riot), DJ Dominate and others.

Tickets for Porterhouse Productions’ Old Town Halloween Carnival & Monsters’ Ball can be purchased online at www.porterhouseproductions.com . Admission for the Monster Pancake Throwdown and Halloween Carnival is $8 for attendees 13 and up and $ for children ages 3-12. Children ages 2 and under are free. Admission for the Monsters’ Ball is $20 in advance or $25 at the door (if not sold out in advance). The Monsters’ Ball is open to attendees ages 21 and over only – no exceptions.
For more information, visit www.porterhouseproductions.com or find them on Facebook at www.facebook.com/porterhouse.mi.

For help with lodging and dining options, and to learn about other adventures, activities and attractions in the Traverse City area, contact the Traverse City Convention & Visitors Bureau at 1-800-TRAVERSE or on line at www.TraverseCity.com