BAYLIFE MAGAZINE Nov / Dec 2023 issue 70

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ISSUE 70 | NOV/DEC 2023

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3

Life is a Gift NOTE FROM THE

publisher

R

ecently, a dear friend of mine had a lightbulb moment while we chatted over coffee. “What will the slide show of my life be?” he said with a yikes expression. He’d just spent the last evening with our warm and beautiful mutual friend whose husband sadly lost his long battle with cancer. (I hate cancer, it sucks.) In preparation for his memorial to honor the story of his life, they had spent countless hours digging through endless digital files and hundreds of photographs. The highlights of these captured moments in time had sewn together a picture-perfect story of true love and devotion to family and friendship: a loyal, respected career with a hard work ethic peppered with extreme high notes of worldwide travel adventures; goals achieved reaching the tops of faraway mountains to up-close in the wild on African safaris; and a checked-off bucket list of continents he rode his motorcycle on. It was the epitome of living a full life.

My dad’s quote “You’re only here for a visit” now comes to mind. At the end only two things matter: the love of family and friends that enrich our lives, and the one-of-a-kind experiences you managed to pack into those years. That’s it. Not material things, but the lasting memories of who you were and how you lived.

It’s the basic stuff your mom always taught you: Be nice, be kind, and go out and make your mark on the world.

It’s fitting as we head into the holiday season to remember those core values and fondly honor our loved ones, gone but never forgotten, living forever in our hearts. Every Christmas I still hear my mom singing along to Celine Dion’s Christmas CD. It’s my tradition as Teaghan, the granddaughter she never met, and I trim the tree. She lost her battle with cancer on the day Teaghan was born. When the magic of the holidays is in the air, the world does become a better place. It’s the giving season, and it’s my all-time favorite time of the year. People are extra kind, extra giving, and extra thoughtful. It’s all about that little extra, and we are reminded that good does exist.

Good food and good drinks too… Cheers to that!

Which leads us to the hard task we gave to our dear friend, wine connoisseur, and talented writer Amanda Renkiewicz. In the spirit of the bubbly season, we asked her to dive headfirst into the world of Larry Mawby’s bubbles as Mawby Vineyards celebrates 50 years of cheers. She did a fabulous job, and it’s guaranteed to make you thirsty!

4 NOV/DEC 2023 | BAYLIFE MAGAZINE

From our little family to yours … have the best holiday season ever!

The theme of laughter, joy, and giving play a pinnacle role in all the On the Town pages this issue with smiling faces you’ll know attending charity fundraising events. The whole town dressed up, showed up, and opened up their hearts with their wallets. The compassion of our community warmed my heart, as I took all the smiling photos!

Life is a gift. That’s why it’s called the present.

From my little family to yours consider this a big holiday hug. Hope it’s the bestest holiday ever.

Teri Gorsline, Publisher BayLife Magazine

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www.toms-foodmarkets.com 5 Convenient Locations Right In Your Neighborhood West Bay • East Bay • 14th Street • Interlochen • Northport NOV/DEC 2023 | BAYLIFE MAGAZINE

5

features

contents

34

CHEERS TO THE SEASON We dive deep into the world of sparkling wine with Larry Mawby, the local legend winemaker behind Mawby Vineyards, as they celebrate 50 years.

50

KEEPING HISTORY As a couple embark on building their third custom dream home, they find a unique way to stay true to its historic footprint.

LIVING THE DREAM I N T R AV E R S E C I T Y N O V/ D E C 2 0 2 3

PHOTOGRAPHY BY JACQUELINE SOUTHBY

departments 10

ON THE TOWN

20

MOVER & SHAKER William Saputo

22

LOCAL SCOOP

24

LOCAL DISH

26

BEHIND THE DISH Patrick Brys of Brys Estates

28

STYLE IN THE CITY

44

A VIEW FROM ABOVE by Michigan Sky Media

46

HOME STYLE

48

PROJECT HOME

62

THEN & NOW

64

NORTHERN ENCOUNTERS

by Todd and Brad Reed Photography

ABOUT THE COVER

Holiday Snow Globe

by Tyler Leipprandt, Michigan Sky Media “On a winter morning with temperatures below zero, the river kissed the nearby trees with ice crystals.” michiganskymedia.com

6 NOV/DEC 2023 | BAYLIFE MAGAZINE

PHOTO CREDIT - TOM BALAZS

BUILDING CUSTOM DREAM HOMES

THE JONKHOFF FAMILY AND

BayLife Magazine is an ‘Award Winning’ and family owned, Traverse City based publication with over 38 years’ experience in the industry. We are proud to be 100% made in Traverse City, Michigan, and to represent the people of our community.

CARING STAFF ARE THE ONES YOU CAN TRUST AND DEPEND ON…

PUBLISHERS Teri and Tom Gorsline EDITOR-IN-CHIEF Tom Gorsline editor@baylifenorth.com

Dan Jonkhoff Funeral Director Emeritus Retired, Peg Jonkhoff Administrative Director, and daughters Christy Jonkhoff-Hater and Lindsey (Jonkhoff) Rogers) Funeral Directors, CFSP, 6th generation co-owners

Today and Tomorrow.

COPY EDITOR

Hannah Ryder CONTRIBUTING WRITERS Rachelle Robinson, Todd and Brad Reed Hannah Ryder, Amanda Renkiewicz CONTRIBUTING PHOTOGRAPHERS Tom Gorsline, Todd and Brad Reed Photography Teaghan Gorsline, Jacqueline Southby, Tyler Leipprandt - Michigan Sky Media, Tom Balazs GRAPHIC DESIGNER Bethany Gulde www.bethanydesigntc.com ADVERTISING SALES Teri Gorsline teri@baylifenorth.com BAY BREEZE MEDIA LLC 10966 S West Bay Shore Drive Traverse City, MI 49684 231-715-6088 LETTERS TO THE EDITOR AND INQUIRIES editor@baylifenorth.com @BayLifeMagazine @BayLifeMagazine

BAYLIFE Magazine Number 70 is an ‘Award Winning’ bi-monthly publication of BAY BREEZE Media, LLC. Advertising Rates available at baylifenorth.com or calling 231-715-6088. BAYLIFE Magazine is a controlled subscription, direct mailed to 8000 affluent homes located on Old Mission Peninsula, Wayne Hill, Slabtown, Traverse City, Incochee and distributed to locations throughout the Grand Traverse Bay and Northern Michigan. BAYLIFE Magazine is owned exclusively by BAY BREEZE Media, LLC. 2023. All content of this publication is protected by copyright and may not be reproduced in whole or in part for any reason without prior approval of the publisher. BAYLIFE Magazine is family owned and is a registered trademark of BAY BREEZE MEDIA, LLC.

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MOVER & SHAKER William Saputo

ME ET

Wil liam Saputo Owner, Royal Stag Properties, Royal Stag Construction/Design, Yuba Vineyards, Royal Stag Preserve, and Royal Stag Aviation

You’ve been building an empire here. Tell us about your companies.

“I founded Royal Stag Properties in 2010. My vision was upscale rentals on lakefronts, redefining luxury living. It’s expanded to 16 units, continually growing at a rate of one to two units per year.

The evolution continued by founding Royal Stag Construction/ Design in 2019. That began as a project to revamp properties, and it rapidly expanded into the construction of game rooms, guest houses, glamping accommodations, and even high-end custom homes. Yuba Vineyards was a dream that took root in 2019. It sprawls across 31 acres in Williamsburg. Royal Stag Aviation is a team of four pilots, aviation training, air tours, and a private air wing.”

Where does your entrepreneurial drive come from?

“Growing up in Bloomfield Hills, I played football from junior varsity to varsity, with the honor of being the football captain.

I embraced leadership responsibilities as class president and student council secretary. My apprenticeship within our family business taught me the values of hard work by wiping tables and scrubbing toilets from the age of 10. After graduating the University of Colorado and forging my own path, I became the youngest approved McDonald’s franchisee of four units at the age of 25 in 2005.”

20 NOV/DEC 2023 | BAYLIFE MAGAZINE

What is the key to your success?

“My perseverance, hard work, and unwavering determination to dream big.

And my endless pursuit of excellence dedication and an unrelenting passion for innovation. “ What do you do in your spare time? “Spend quality time in the outdoors with my three amazing young children.”

What is something about you that would surprise us? “I’m a numbers geek, and I live for hunting season.”

Why the name Royal Stag?

“The Royal Stag is my favorite game trophy. It’s the most regal and majestic.”

What is next on your horizon?

“The Royal Stag Club, which will be the biggest project of my life so far.

The Huntsman House will be a 26,000-square-foot structure, three levels of luxury that house an 11-bed king suite boutique hotel, a gourmet restaurant, a tasting room, an exclusive gym and spa for adults, and a sophisticated cigar lounge. In 2024 I will officially launch the Traverse City League of Entrepreneurial Gentlemen (TCLEG). The primary mission of TCLEG is to unite Northern Michigan’s brightest minds in a spirit of friendship, mutual growth, and accountability to family and fatherhood. I’m excited to spearhead TCLEG by partnering with an exceptional group of friends.”

Santa Experience

Hot Cocoa, Coffee and Local Gifts Available in the Store!

Pahl’s Country Store & Pumpkin Patch 231-269-4400 | PahlsCountryStore.com 11168 N. M37s, Buckley, MI 49620 NOV/DEC 2023 | BAYLIFE MAGAZINE

21

LOCAL SCOOP

Adopt a Family

We reached out to Generations Ahead Executive Director Marjorie Rich to ask how our readers could possibly help with their Partners of Joy program. As a little-known charity housed inside the Traverse City High School on Three Mile Rd., she was so thrilled at the opportunity for the exposure. I hope it’s an opportunity to help that you didn’t know existed. “75 babies are born to teen parents every year in NW Michigan! These young parents often live on their own, attend school, work low-paying jobs, and take care of their babies. This holiday season let’s spread our love to these struggling families. Let’s shower them with generosity by giving them Christmas cheer!

Please consider supporting a young family during this time of joy!” Please visit the website to sign up generationsahead.org

Traverse City Elks Lodge #323 members Amy, Tony, Cheryl, Tony, Ashleigh and their amazing helpers Jolene, Lola, and Strider!

Just Do It! The Red Kettle signifies the holiday season. The tradition dates to San Francisco in 1891 when Salvation Army Captain Joseph McFee wanted to provide Christmas dinner for the destitute and poverty-stricken. But how would he fund it? He drifted back to his sailor days in Liverpool, England.

Where the boats came in, there was a large, iron kettle called “Simpson’s Pot” into which passers-by tossed a coin or two to help the poor. The next day Captain McFee placed a similar pot at the Oakland Ferry Landing at the foot of Market Street. Beside the pot, he placed a sign that read, “Keep the Pot Boiling.” He soon had the money to see that the needy people were properly fed at Christmas. You can help donate your time to ring the bell and fill the pot locally for the Salvation Army. Enlist family, kids, or friends.

Just make it fun, dress up, bring your own holiday music. Heck, bring your dogs and have treats for other dogs. Many hands make light work!

Register online to choose your date and location. We guarantee you’ll have fun.

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22 NOV/DEC 2023 | BAYLIFE MAGAZINE

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23

LOCAL DISH

Josh and Amanda, The Dish - New Owners

Something’s Brewing!

For years Traverse City staple casual restaurant The Dish on Union St. has been a beloved local spot to meet up for the freshest soups and the tastiest lunch fare in town. It was a foodie spot before foodie was even a thing! At the helm of the deliciousness was the dynamic duo Patty and Randy. Now ready to hang up their aprons, they are passing along the secret recipes, same staff, and the licenses to anoint a new fresh-faced local couple, Josh and Amanda. “We have so much up our sleeves, we are excited.” Part of their magic trick will be a rebranding of sorts to shake up a few things. “Because The Dish has a unique liquor license, and I’ve been the head brewer at Right Brain Brewery for four years; it spurned an idea,” explains Josh. “The Dish has amazing food, so we’ll keep the menu, grab and go items, and the catering business too,” says Amanda. Their big plan is to take it to the next level and expand by brewing their own beer and changing the name to Identity Brewing Company. “We want to offer premium brews but also affordable brand names too. We feel it never connected as a place people thought of to come for happy hour or a night out.” Josh and Amanda are up for the challenge ahead (their blended family consists of five kids ages 9 through 22, so we have no doubt). They are so thankful for Patty and Randy’s kindness through the transition and are ready to make their own unique stamp on the TC scene.

108 S. Union St., Traverse City thedishcafe.com

24 NOV/DEC 2023 | BAYLIFE MAGAZINE

Chef John Korycki

DINNER

Black Star Farm’s new restaurant, Bistro Polaris, is “Where farm meets fork and vine meets glass.”

It’s the authentic inspiration of estate Chef John Korycki, who travels to Italy every year on culinary adventures. His years of experience with global cuisine while featuring fresh, local ingredients have been wowing tastebuds. Serving up monumental Mediterranean-style cuisine, elegant wine dinners, and Neapolitan-style wood fired pizza since its super successful launch in summer, the Black Star family is adding extra sizzle to dinner by adding a show: Thursday nights will be rocking with live, seasoned musician Zack Meyers from 6 – 8 p.m. all through December. Additionally, they host a threecourse farm fresh Sunday brunch you can reserve as a ticketed event. And the cherry on top: Saturday, December 2, 2023, is Brunch with Santa. Book your reservations today!

and a Show

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NOV/DEC 2023 | BAYLIFE MAGAZINE

25

BEHIND Brys Estate Vineyard & Winery

secret recipe: Potato Leek Gratin “This is a perfect side dish to accompany almost any holiday meal such as a glazed ham, roasted chicken, roasted beef tenderloin or seared fish! Pair this with a rich red wine from Brys Estate and raise a glass to the holidays!”

Ingredients •

4 lbs. russet potatoes - peeled and sliced thin

•

3 leeks - cleaned (white and pale green parts only) and sliced into 1/4-inch strips (about 4 cups)

•

8 oz Gruyere cheese - shredded (about 3 cups)

•

1 1/2 cups heavy cream

•

1 tbsp butter

•

1 tbsp olive oil

•

2 tsps kosher salt (to taste)

•

1 tsp fresh ground black pepper

Directions Preheat oven to 350 degrees.

In a large mixing bowl, add the sliced potatoes, cream, salt, pepper and about 2 1/2 cups of the Gruyere. Mix well, set aside.

In a medium sauté pan, add the butter, olive oil and sliced leeks and sauté over medium heat till the leeks begin to soften, about 4-5 minutes. Transfer the leeks to the mixing bowl with the potatoes. Mix well.

Butter the inside of your favorite casserole dish. Add the potato mixture to the dish and using a spatula smooth out the top. Sprinkle the remaining 1/2 cup of cheese on top of the gratin and place it in the oven.

Bake for about 1 hour and 15 minutes until the top is golden brown and the potatoes are well cooked.

Let set for 15-20 minutes before serving to allow it to firm up a bit before slicing.

NOTE: this gratin can be cooked ahead days in advance and simply reheated at 350 degrees for about 30 minutes.

Patrick Brys - President and CEO Brys Estate. Avid Home Chef Patrick’s Pairings 26 SEPT/OCT 2023 | BAYLIFE MAGAZINE

Brys Estate Vineyard & Winery 3309 Blue Water Rd, Traverse City More of Patrick’s recipes can be found online at brysestate.com

CHEERS with Darric from Folgarelli’s

What’s for Dinner?

Freshly made authentic Italian, pairs well with our wine

One Stop Shop - Dinner & Wine Done!

424 W. Front St. Traverse City, MI (231) 941-7651 @folgarellis

Holiday

With the holiday season quickly approaching, many wonder what wines to pair with foods.

For the most part, I suggest you drink what you like. If you are into sweeter wines such as Late Harvest Riesling, don’t force yourself to drink a huge, bold and tannic wine such as Cabernet Sauvignon. But for those that enjoy drinking a wide array of wines, here are some suggestions for you to pair with your holiday feast.

WINE PICKS

If you are cooking turkey or another lighter meat, I would suggest you pair it with a fuller bodied white such a Chardonnay or a lighter bodied red such as Pinot Noir. The chardonnay typically carries enough fruit with balanced acid to accompany these types of dishes while the lighter bodied pinot noir, with great aromatics and bright flavors works well.

Breakfast, Brunch Breakfast, Brunch & Classics & Lunch Lunch Classics

For those planning to cook a bit bolder meal such as beef tenderloin of a heartier game meat, pairing up a bolder, more structured red is the way I would go. A big Napa Valley Cabernet with bold tannins, dark fruit flavors and a rich mouth feel holds up to the rich flavors of the beef. Another suggestion would be a delicious Nebbiolo from Piedmont, Italy boasting earthy flavors powdery tannins and dark fruit flavors. There are obviously a great number of other wines that would match up to any type of dish you are preparing, so just stop in and we can help you out.

Unquely prepared with with Unquely prepared elegant simplicity. elegant simplicity.

Just remember that wine is part of the meal and just plain out fun.

Enjoy the holiday season.

C C ll a a ss ss iicc..

S S ii m m pp ll ee..

Closed Tuesdays Closed Tuesdays.

February Closed Tuesdays.

February––April April Weekdays Weekdays8am 8am-3-3pm pm Saturday - Sunday Saturday - Sunday99am am-3 -3pm pm Located LocatedininthetheMercato MercatoininThe TheVillage Village of of The TheGrand GrandTraverse TraverseCommons.

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Cheers,

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Folgarelli’s Market & Wine Shop

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NOV/DEC 2023 | BAYLIFE MAGAZINE

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TRENDING

NOW

WCR Ring Raffle

WRC Ring Raffle

The Women’s Resource Center’s Thrift Shops are always filled with exceptional treasures donated by the generous community of Traverse City. But when Carol Rose, thrift shop manager, was told by longtime WRC supporter Grace MacDonald, “I have a ring that I’d like to donate to the WRC” and that she would “drop it off in the next day or two,” she didn’t think too much of it. The next day, Grace arrived at the store driven by her niece. “She rolled down the window and handed me a ring box,” says Carol. “It took my breath away; the 36 diamonds in the ring were dazzling.” She went on to explain that Grace had always wanted a diamond ring and, on a whim, went to a local jewelry store and bought this beauty.

Grace’s giving legacy and this beautiful ring are timeless treasures. It’s created a once in a lifetime opportunity to raise much-needed funds for the WRC’s mission with the chance to own a larger-than-life diamond ring.

Through the month of November, Grace MacDonald’s diamond ring (valued at over $11,000) will be displayed at Miners North Jewelers on Front St.

Tickets available for just $100 each Limited Ticket Sales. *Only 250 available.

Raffle drawing date: December 18th at Miners North in Traverse City You do not need to be present to win.

30 NOV/DEC 2023 | BAYLIFE MAGAZINE

Get your raffle ticket today!

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31

HOME GROWN & LOCAL The Concrete Service, Inc.

— Left to right: Jill Samuelson, Andrea (Samuelson) Critchfield, Don Samuelson, Sam and Ryan Critchfield.

(Not pictured: Robert Samuelson)

HOME GROWN &

Local

The Concrete Service, Inc. Samuelson 4th Generation Family Business The Concrete Service, Inc., 3742 W. Front St. T.C. Theconcreteservice.com Blue Star Landscape Supply, Inc., 700 Blue Star Ct. T.C. Bluestarlandscapesupply.com

Back in 1932, your family’s company was founded by Ralph Samuelson. How did your company evolve over four generations?

“The Concrete Service Inc. was founded by Ralph Samuelson, who moved to Traverse City from Chicago. Originally, the business was established on Cass St. where the Firefly Restaurant sits today. In 1947, it moved to the Front St. location and has been there ever since. In the 1960s, Ralph’s sons, Don and Bob, took over the management and daily operations. In the mid 1990s, the third generation began when Ryan and Andrea (Samuelson) Critchfield assumed leadership.”

Founded as a manufacturing company, tell us how you’ve grown your brand. “Still primarily a manufacturing company, we have been diversifying in recent years. In addition to our concrete block, redi-mix concrete, and septic tank sales, our newly remodeled showroom now offers hundreds of samples of natural stone, veneer, manufactured stone, pavers, and brick. Since the acquisition of Blue Star Landscape Supply in 2023, we now host this area’s greatest selection of natural stone, rocks, blocks, and landscape supplies, some of which are manufactured right here in Traverse City.”

April, 1939. Ralph with his block making machine: a master of efficiency. Ralph Samuelson was an innovator and pioneer who was featured in national trade magazines.

The Concrete Service showroom sits on Front St. and across the road is your impressive manufacturing plant. How many people do you employ and how many SKUs of products does that involve? “We currently have 54 employees. We have hundreds of SKUs and access to thousands more. Above all else, we are committed to our employees, their families, and continued service to the growth of the Grand Traverse area.”

As a local rooted family company what are you most proud of?

“We are thankful for the amazing opportunity we’ve had to help build the Traverse City area and are proud to watch it develop for over 90 years, one block at a time. The hard work and dedication of our employees along with valuable community ties have allowed us to grow into a strong business with a rock-solid foundation.”

The Concrete Service, Inc. at its original location on Cass Street downtown Traverse City

The family business just grew adding Blue Star Landscape Supply. How did that come about and what’s the vision long term? “When Blue Star became available, we realized it would complement our current landscaping inventory, as well as add a new convenient location for our customers. We are thrilled to have Sam, fourth generation, joining the family business. He is currently being mentored by Blue Star’s previous owner, Clare Svec, to ensure the continued high-quality service to our customers.

We are so excited about what Sam brings to the table and look forward to his youthful innovations and ideas to continue growing and improving our businesses.”

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Written by Amanda Renkiewicz | All non-historical photos by Tom Balazs

“Come quickly, I am tasting the stars!”

Dom Pérignon

Legend has it that sparkling wine was first discovered in 1693 in France by Benedictine monk Dom Pérignon, a pioneer of many of the important techniques still used in champagne production today. No matter who the credit belongs to, the world has been avidly in love with bubbly wine since the first sip. For Leelanau legend Larry Mawby, his journey to the Méthode Champenoise and Cuve Close Method of winemaking began fifty years ago in 1973. He began planting grapes during an unusually warm

November, giving him an ambitious head’s start for the following year. While still wines were his initial product, in 1984 he realized that the Leelanau climate and growing region were ripe for high quality sparkling wine production. By the late 90s, Mawby started exclusively producing Méthode Champenoise sparkling wines, abandoning still wine production completely. The decision has led them to become the leading manufacturer of sparkling wines in Michigan, a shimmering title that reflects their vivacity and brilliance in production.

An example of a grape press, one of the earliest photos Mawby has from the property.

“Too much of anything is bad, but too much Champagne is just right.”

F. Scott Fitzgerald

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It’s always a season of sparkles at Mawby.

In 2004, Mawby recognized a market for more affordable options for everyone to enjoy.

Deciding that sparkling wines weren’t only for special occasions, Mawby introduced a line of Cuve Close Method sparkling wines at a competitive price point. These fresh, fruity, and fun labels include Sex, Detroit, and Us. “With an emphasis on classic production techniques, sustainable farming methods and quality customer service, Mawby is on a mission to make life effervescent,” they explain.

What’s in a name? Sometimes a lot of laws! The name “champagne” is jealously guarded by the region of Champagne, France, along with multiple international laws to protect it. With a very pointed message that “Champagne only comes from Champagne, France,” the name Champagne is reserved and used exclusively for the eponymous region and adhering to the standards defined for it. Others now using champagne styles respect the trademark and use the label “sparkling wines,” but does a rose by any other name smell as sweet? At Mawby, it certainly does.

A dose of joy was added to the Mawby mix when Larry partnered with the Laing Family to help grow the business in 2009. Stu and Sharon Laing had been growing grapes themselves for several years. Larry had known them through the industry, and formed a partnership with them that evolved into a family business. The Laing’s sons, Mike and Peter, are equally involved and active in the entirety of the winery. Family fun takes on new meaning for Mawby and their team.

Early planting.

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“In a perfect world, everyone would have a glass of Champagne every evening.”

Willie Gluckstern

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Tasting the stars is an apt description of bubbly wines, while the process to create such an intoxicating drink is much more down to earth.

Believing that a bottle of wine is only as good as the grapes, each Mawby grape is picked by hand during harvest so as not to damage the fruit.

The picking for sparkling wines is actually sooner than grapes for still wines, often arriving in late September or early October. After picking, the whole-cluster grapes are gently pressed in a bladder press, releasing the cuvee: a pure, clean, and bright juice with great acidity that’s used for their Méthode Champenoise wines. They use harder pressings, which carry more varietal flavor, for the more fruit-forward Cuve Close Method wines.

Next, the grapes are fermented in stainless steel. A second fermentation in either the

bottle (Méthode Champenoise) or in a special tank (Cuve Close Method) creates natural bubbles. To their base wines, they add a little more yeast and some extra sugar, and seal the wine in the bottle or one of their tanks. As the yeast consumes the sugar it creates C02 (and a little more alcohol), which is absorbed into the wine.

Mawby ages the Méthode Champenoise wines for two to seven years in the bottle, in close proximity to the yeast. The aging process increases the complexity of the wine through a process called yeast autolysis. Disgorgement and dosage follow when it’s time to remove the yeast.

Riddling is a process to tilt the bottles and collect yeast in the neck for the Méthode Champenoise wines, while disgorging is unsealing the bottle and out pops the yeast. They top off the bottle with a little more wine and sugar to achieve the desired sweetness called dosage. The wine is then corked, cleaned, labeled, and voilà! A taste of the stars.

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Popularity is on another level at Mawby, with an astonishing 3,800 memberships, or Bubbleheads, as they are affectionately called.

Their April and September shipments can be customized to each individual’s preference, something that Larry began right from the start. Before the internet age, he would send out a letter with a postcard for members to return with their specific bottle orders. “Our wine club model has always been customizable,” says wine club manager Claire Lepine. Along with tasting benefits, appreciation weeks, and first access to events, club members from casual drinkers to seasoned connoisseurs are welcomed and encouraged to have fun. Whether you visit the Mawby tasting room or purchase wine from afar, the staff are dedicated to showing you a good time, explaining that they’re in this business for the smiles!

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“Champagne is one of the elegant extras in life.”

Charles Dickens

Larry’s legacy continues to impress and interest the local community.

He’s been a speaker at the Bay Theater in Suttons Bay for an evening of storytelling and continues to share his history of winemaking with others.

“One thing that stands out at Mawby is the laughter,” Claire continues. “If you know Larry, you know his laugh. That’s a legacy that continues to this day; we try to keep things joyful and celebratory, because that’s what sparkling wine means to us.”

Exciting events at Mawby are as plentiful as their grapes. New York Times best-selling author Abra Berens of the Pulp Cookbook did a stunning dinner series that immediately sold out. Mawby on the Road events took Mawby wines across the state and into unique restaurants. 2024 fun is already being planned, with vineyard tours, Table Four2 dining experiences, Leelanau trail events, brunches with local patisserie The Baker’s Gamble, and more. When life’s a party, celebrations must be had!

This is called “the cake”: it’s what’s leftover after all the grape skins go through the press.

An old-fashioned grape press.

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“Pleasure without Champagne is purely artificial.”

Oscar Wilde

When a milestone like fifty years arrives, a celebratory sparkling is mandatory.

Enter the 50th Anniversary Cuveé, an enigmatic and excellent sparkling wine.

While it’s essentially a blanc de blanc with chardonnay and a bit of riesling, its exact origins are a mystery. It can never be replicated. Years ago, Larry had some wine he wasn’t happy with. He took it to another winery that had a copper still and had them distill the wine into a high alcohol beverage, then put it in a French Oak barrel. The barrel was then shuffled around until even Larry forgot what was in it. When it was recently rediscovered, the staff was delighted to find it tasted

like a cognac. They took their best-selling blanc de blanc as a dosage, and together it became the 50th Anniversary Cuveé, a Brut with history.

After fifty years in the business, Mawby’s focus remains the same as when Larry poured his first glass: “To make incredible sparkling wine for all people and all moments, while respecting the land around them. Mawby believes that everybody has a little sparkle in them, and every occasion deserves a toast in an atmosphere that welcomes anyone and celebrates everyone.”

Bring on the bubbly!

Amanda Renkiewicz is a Traverse City native who loves bringing local establishments into the limelight. She can be found where wine is poured or fun is happening! She holds an MBA from Wayne State University and is busy making memories with her husband and their three children.

42 NOV/DEC 2023 | BAYLIFE MAGAZINE

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Michigan Sky Media

Full-Circle Double Rainbow over Silver Lake

by Tyler Leipprandt of Michigan Sky Media While I did not expect to capture a full-circle rainbow, this photo has been on my list for quite some time. It all started when I recently bought a new drone. Instead of selling my old drone, I decided to keep it just in case I needed to send it in sketchy conditions, just to get a shot. Well, Saturday was that day for me. I walked out of my house and it was sunny, but raining quite heavily. happened to look to the east, and there in front of me was one of the most vibrant rainbows I had ever seen. In the

44 NOV/DEC 2023 | BAYLIFE MAGAZINE

next 2 seconds, I made up my mind to “send it” with the old drone (still a very good and expensive drone). As I launched my drone, it was raining, and I was trying to hide under my barn’s roof overhang to keep from getting wet while keeping sight of the drone. I couldn’t believe that I was finally getting the photo I had wanted to get for so long. To find a better composition, flew over Silver Lake, which I live next to, and that is when I froze. I didn’t know if my screen was playing tricks on me, but I was

seeing a FULL- CIRCLE DOUBLE RAINBOW. I gave a few screams and yelled at my family to show them what I was seeing. It didn’t last long, but I was able to capture plenty of photos and videos. This photo is a panoramic, made up of 12 images. P.S. My old drone is in good condition and ready to “send it” again. michiganskymedia.com @michiganskymedia

JULIAN | BLACK Wealth Management Group of Wells Fargo Advisors

Forbes Top Wealth Management Teams We’re pleased to announce our team has been recognized on the 2023 Forbes “Best-in-State Wealth Management Teams” list.

James R. Julian

Senior Vice President – Investment Officer

Ryan M. Black, CFP®

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Renae A. Brown

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10850 E. Traverse Hwy., Suite 5575 • Traverse City, MI 49684 231-922-4213 • 800-782-0228 • www.JBWMG.com The Forbes Top Wealth Management Teams rating algorithm is based on the previous year’s industry experience, interviews, compliance records, assets under management, revenue and other criteria by SHOOK Research, LLC, which does not receive compensation from the advisors or their firms in exchange for placement on a rating. Investment performance is not a criterion. Self-completed survey was used for rating. This rating is not related to the quality of the investment advice and based solely on the disclosed criteria.

Investment and Insurance Products: Not FDIC-Insured No Bank Guarantee May Lose Value

Wells Fargo Advisors is a trade name used by Wells Fargo Clearing Services, LLC, Member SIPC, a registered broker-dealer and non-bank affiliate of Wells Fargo & Company. CAR 0123-04256

Christmas Market

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NOV/DEC 2023 | BAYLIFE MAGAZINE

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Life Is Short - Use the Fine China

VINTAGE ENTERTAINING This holiday season, embrace vintage elegance. If you didn’t inherit Grandma’s fine china to break out, we’re inspiring you to go on a treasure hunt. Explore Traverse City’s best thrift shops where you can score once loved and now left gems, all while helping needy causes.

REFINED CUTLERY Dessert Forks or Spoons

SET THE STAGE Ageless Lace Tablecloths

BE CLASSY China Plates

CHAMPAGNE BUBBLES

Delicate Glass Wear

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Candelabras and Candle Sticks

SHOW PIECE 46 NOV/DEC 2023 | BAYLIFE MAGAZINE

Decanters for Wine or Spirits

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PROJECT

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Picture-Perfect Place Settings FORMAL

WATER GLASS

PLACE CARD

Holiday gatherings around the table are

WINEGLASS (RED)

BREAD PLATE

memories in the making. Set the stage with

WINEGLASS (WHITE)

DESSERT SPOON

fine china, beautiful glassware, and tablescapes galore. Whether you prefer classic glamour or

CAKE FORK

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BREAD KNIFE

SERVICE PLATE

in case, we included the perfect place setting guide. Hot holiday tip: Decorate and set the table a few days before the big event so you can

SALAD PLATE

NAPKIN

relax on the big day.

CUP AND SAUCER SALAD DINNER FORK FORK

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TEASPOON DINNER KNIFE

SOUP SPOON

generally aren’t placed on the table until the dessert course

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keeping

History

Cedar Lake seems like it’s in its own world, far away from the hustle and bustle of nearby M-22 and downtown Traverse City despite being only minutes away from the heart of the city.

The modestly sized lake is lined by approximately 50 homes, many of which are handed down from generation to generation. The proximity to all the area has to offer while still feeling like its own well-kept secret drew a husband-and-wife duo to the lake several years ago during their hunt for the perfect property.

alive Written by Hannah Ryder Photography by Jacqueline Southby

“

The original house was built in 1945 and had a footprint of less than 600 square feet.”

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“The house was on the market for two days,”

one of the homeowners shares. “The original house was built in 1945 and had a footprint of less than 600 square feet.” While the home on their new land was a bit small and needed lots of work, the couple knew they wanted to do their best to preserve the property’s legacy. “There’s a lot of land preservation in Cedar Lake. Homes are handed down generations, which is what we want to do.” The pair decided to rebuild a small house on the footprint of the original structure and build their dream home just beyond. Later, they dubbed the small hideaway the “We Shed.”

While the We Shed wasn’t large enough for a bedroom, the pair still wanted to use the space, so they turned it into a gathering spot complete with a small kitchen and an outdoor grill that family and friends alike enjoy as a respite from summertime activities just steps from the water. “We have 100 feet

of lakefront,” the homeowners explains. “We put in the beach so the kids could play; there wasn’t any sand or a beach there before.” Complete with a tri-toon and a seemingly endless supply of bass, pike, perch, and more just off the dock, the pair enjoy all the best parts of lake living. The nautical touches make the We Shed its own space with blue dock cleats serving as towel hooks, wicker and linen throughout, retro-style appliances, and, of course, beachy shiplap.

Steps from the We Shed lies the main house, which holds three bedrooms and three-and-a-half bathrooms.

“We wanted to build a home that we were comfortable in and that other people were also comfortable in,” the homeowner shares. Comfort is combined with sleek touches through massive windows to let all the light in, a cool color palette with warm accents, and enough room for everyone.

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Local craftspeople worked with the couple during construction,

including Marc Burkholder of Burkholder Construction and architect Jessica Van Houzen Stroud. “We had a pretty good idea of what we wanted,” the homeowner says. “We wanted to make sure all the showers were seamless if we needed to get a wheelchair or something in there. We thought about what we’re going to need when we’re older.” With a few must-haves and complete faith in their building team, the pair embarked on their third custom-built home and the first one in Traverse City. The final product is a stately house that combined enough space for guests and the intimate feel the pair wanted. Finishing touches included handmade railings on the stairs that were installed on site by North Shore Iron Works to ensure a custom fit and a 400-pound front door and kitchen butcher block created by Olive Creek Furniture. “We are so lucky that we have a lot of local people up here.”

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“

The main floor is open concept with high ceilings that offer endless views of the lake.”

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The basement holds a pickleball court

and, though not to standard specifications, is used heavily for pickleball and tennis practice. The pair recently completed an outside pickleball court for games and practice in the sunnier months.

When the summer nights get chilly, family and friends congregate on the upper deck where they can enjoy the fireplace, a movie, and some of the best sunsets in Traverse City. “We’re really active people,” the homeowner shares. “We like to do it all!” During the holidays, the couple plays host to their blended family as they come from near and far to enjoy lake living. “Last year, we hosted our first Thanksgiving and holiday season.”

Saying the house is perfect for hosting is putting it mildly. The main floor is open concept with high ceilings that offer endless views of the lake and all the bright sun northern Michigan can give. Pristine white walls and ceilings in the living room and kitchen makes the home feel massive while the texture of area rugs, patterned chairs, and large light fixtures make the space feel cozy and lived in.

The most eye-catching feature of the main floor is just off the kitchen. A small wet bar is encased by dark cabinetry and hardware but lightened up by a beautiful wood bar. The gorgeous bar is handcrafted and made of locally sourced spalted maple. “We wanted to be ‘up north,’” one of the homeowners explains of the interior’s aesthetics.

“We wanted pieces that made it feel like it’s lake living.” Inception Woodworks created the bar from a single piece of wood, leaving each wormhole and defining characteristic in the wood to make the piece as unique as possible.

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Wood accents

continue into the home through exposed beams with glossy black hardware that are tucked up in the high ceilings, drawing the eye up and giving the home a rustic-glam feeling. While much of the main floor is lit when the sun floods the home thanks to multiple windows, there are plenty of light fixtures to exude warm light. The entire main floor provides enough space for friends and family to gather on sumptuous furniture, along with an unbeatable view of the lake.

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“

The couple’s home is a wonderfully balanced blend of old and new where rustic chic meets timelessly modern.”

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The quick access to breathtaking lake views

isn’t the only thing eye-catching about the interior; Wendy Buhr from Ella’s in Traverse City helped the pair make the open concept shine. “She has a very eclectic taste and so do I,” one of the homeowners beams. “She pulled everything together in a magical way.”

The most magical part of the home that sets it apart from others is the play on texture and dimension through small touches like mirrors and light fixtures. Mirrors in the bathrooms and mudroom add a personalized touch; an oblong steel mirror in the mudroom provides rustic vibes while a frilly white bathroom mirror lends itself to a more preppy, cooltoned dreamhouse look. Striking black and

white stone countertops and a darker colored office creates a more brooding, contemporary vibe. While all the different aesthetics found around the home might seem mutually exclusive, the home still feels complete and seamless.

The couple’s home is a wonderfully balanced blend of old and new where rustic chic meets timelessly modern, all while keeping the property’s humble beginnings alive. “The We Shed is history in my eyes,” the homeowner says proudly. “If we would’ve taken that away, if would have been a big missing piece.”

901 W. FRONT STREET

Oleson’s Super Market 901 W. Front Street, Circa 1980 PHOTO COURTESY OF TRAVERSE AREA DISTRICT LIBRARY

THEN

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reputation to work for you.

Kuhn Rogers has moved to Copper Ridge!

Call (231) 947-7900 for a consultation or email info@kuhnrogers.com 4033 Eastern Sky Drive Call today for a consultation or email info@kuhnrogers.com

Traverse City, MI 49684 (231) 947‐7900

NOV/DEC 2023 | BAYLIFE MAGAZINE

63

NORTHERN ENCOUNTERS TODD AND BRAD REED PHOTOGRAPHY

Snow-Clad Morning

by Rachel Gaudette

For me, few things can beat driving down a familiar road after a beautiful, heavy snowfall where every inch of the trees are covered. There’s a peace in this feeling that is hard to duplicate or explain. This was one of those mornings. All was right in the world.

toddandbradreed.com

64 NOV/DEC 2023 | BAYLIFE MAGAZINE