4 minute read
LOCAL DISH
Mark and Stephanie Wilson outside their new second location just across from the airport.
“Meat” & Greet
“The people of this town care about quality and want to be treated with kindness,” says Stephanie Wilson. She and her husband Mark have owned Maxbauer Meat Market for over 9 years, taking extreme pride in offering exceptional meats and service. “We feel so fortunate to be a part of the memorable events that happen around food,” Stephanie said. “Mark has spent 40 minutes over the phone with someone who has never cooked a Thanksgiving turkey before. So many people don’t know what an actual butcher is for. That is why we are here, bringing love to the table with easier access.”
With more cooking in the kitchen, there’s a real need for protein. Maxbauer is answering the call, bringing its unique brand to the east side of town with a new location and twist. A 4,000 square foot production facility will add on to its meat empire, with cold storage, an online store and a “modern butcher” retail space they have named The Butcher’s Block by Maxbauer. “We realize not everyone can get downtown to have access to the quality products that we have. All our premium meats will be pre-packaged with attention to detail. In these uncertain times, we can choose fear, or we can choose giving and growing.”
This second location is a million-dollar investment, state of the art, and filled with every detail imaginable. “We will have room for 22 palates of meat in the freezer, and a 20-foot by 40-foot meat cooler,” says Mark excitedly, as he took us on a personal tour. The production space is 225 square feet, filled with equipment like a $140,000 packing machine. In the raw room is a sausage machine, a burger machine that can pop out pucks of over 100 patties a minute, and a mighty meat grinder that can bang out 2,000 pounds of burger in an hour. “We have built for growth,” laughs Mark. “It is impressive, with a smoke room, cooking room and a cooling room. (For all that famous jerky!) “My smoke room will be 10 times the size of what I have now.” The store will be monumental, offering bulk packages for planning ahead to single packs of meats and seafood just for dinner. “We will have the best meat and the best food with bagged quick and easy meal kits between $12-15. It will all be self-serve, one stop and done.” Don’t forget the wine and craft beer, they’ll have that too! “We won’t be selling toilet paper, you can get that across the street,” laughs Mark.
425 W. South Airport Rd, Traverse City
maxbauers.com
Eastern Spice
When Brent Temple can finally open his new restaurant, Habibi, get ready to wake up your palate to a whole new world of flavor, Middle Eastern style. “I love to cook, and I taught myself,” he said. After a crash-course in conjuring up some authentic butter chicken and chicken tikki masala, he became the head chef at The Taste of India in the Grand Traverse Mall. It’s the Arabic, Lebanese, and Mediterranean aromas that are his passion, and he has created a plethora of recipes. Now he is ready to launch his own space on the east side, right next to an old 7-Eleven space. “It’s about as close to downtown as you can get,” Brent said. Brent is still trying to get his kitchen up and running. When you do see he is open, try the chicken tikka masala. It is a staple, and sells in the United Kingdom over fish and chips. Crazy, right? 124 Cochlin Rd, Traverse City
Smokin’ Hot
For 20 years Steve’s Smokin’ BBQ has been a family business. Steve and Lori Randell and their son Logan have been serving up racks of St. Louis style ribs, heaping portions of smoked pulled pork, beef brisket and brined turkey legs all out of their log sided trailer! Now they are ready to go big, into primetime with a brick-and-mortar casual dining location right on the East side of town in Garfield Centre. This fearless family is used to serving thousands of people every year at the National Cherry Festival, so it’s not their first rodeo but is a welcome challenge. “It feels like the stars aligned and it guided our steps. We have been working on it for several months and we are excited,” says Steve. It’s not just BBQ either, they plan on launching Firebird Pizza. “It’s called fast casual pizza. It’s like a subway, you pick your crust, sauce, toppings it goes in the brick oven and it’s ready in a minute and a half. It will be a one price deal!” These made-to-order fresh pies are huge all over the country and grown in popularity over traditional pizza chains. Who knew? It all sounds mouthwatering delicious and we wish their family much success. Just as we were losing the pandemic pounds!
FRESH FAST Freaky Freaky ®
1217 E FRONT ST 231.929.2999 1294 W SOUTH AIRPORT RD 231.935.9355
