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Page 2 | Sunday, July 27, 2014
WinE GuidE | Old Mission Peninsula
Tasting Time Glasses sit waiting for tasters at 2 Lads Winery on Old Mission Peninsula.
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Wine Country of the North Tony Lascari tlascari@mdn.net
TRAVERSE CITY — Overlooking the East Arm of Grand Traverse Bay, Sarah Enck, Kelly Werner and Abby Jaderholm stood at the bar at 2 Lads Winery with their wine glasses in hand, studying a wine tasting list that tells the story of the vines just outside the tasting room. The three friends, now living in Grand Rapids and Chicago, were enjoying the start of a “girl’s weekend” where they could reconnect while trying out new wines. “It’s a little camping, a little wine tasting,” Werner said. These tasting room visitors on the Old Mission Peninsula are also part of a large market for the wineries, which welcome people from not only Michigan and the U.S., but all over the world. Visitors get to taste the fruits grown literally just outside the front doors of the wineries, taking the visitors deep inside the world of local wine making that dates back decades. The Old Mission sits close to the 45th parallel — halfway between the North Pole and the Equator — which is a longitude known to be good for growing grapes. The Grand Traverse Bay helps protect the grapes in the fall, allowing a longer growing season that’s prime for many European varietals. Riesling, Chardonnay, Pinot Noir, Gewurztraminer, Gamay Noir, Cabernet Franc, Merlot — these are the grapes and wines of the Old Mission. Each winery on the Old Mission has its own style. 2 Lads is decidedly modern in decor and its approach to wines, while also respecting the history of wine making. “We are small. We are kind of funky. We are Old Mission grown and hands on,” said Aaron McBride, who works in the 2 Lads tasting room and handles direct sales for the winery. The wines at 2 Lads can vary year to year based on the soils, weather and other factors. This allows the staff in the tasting room to share the story of the grapes and the wine making process with people who visit, creating an experience that brings visitors closer to the growing process as they enjoy their wine. It’s fun to see people reconnect with what they eat and drink, McBride said. “We’re grateful for the interest in Michigan wines, and local food and wines,” he said. Everything at 2 Lads is done on site at the winery, from the grape growing and
juice making to fermenting and bottling. The winery started in 2006 when two men bought the property with 10 established acres of vines, and they have planted an additional 13.5 acres. It has grown from producing about 2,500 cases per year to 7,000 cases. McBride appreciates the diversity of wineries on the Old Mission. The wineries thrive when all of them are at their strongest. “It’s a friendly competition,” McBride said. “If one of us wins, we all win.” For Enck, Werner and Jaderholm, one visit to the wineries wouldn’t be enough. “It’s always fun to revisit because they
Black Star Farms. In addition to 2 Lads, other wineries include Bowers Harbor Vineyards, Brys Estate Vineyard and Winery, Hawthorne Vineyards and Peninsula Cellars. Coming soon is Bonobo Winery, which is currently building a tasting room on the peninsula. These winery names might be familiar from labels seen at Midland’s Eastman Party Store and Saginaw’s Oppermann’s Cork ‘N’ Ale. Even Meijer, Walmart and Kroger carry some of the Old Mission labels, but a true experience with the wine comes from tasting it on the land where the grapes are grown, with the full slate of wines poured for you to try.
wines are made. For the best experience, O’Keefe recommends a weekday visit in September to avoid the summer rush and the popular fall color tours. The company is a family affair, with O’Keefe’s father, Edward O’Keefe Jr., founding the winery and his bother, Sean O’Keefe, overseeing the family’s vineyards and coordinating with the winemakers. “There’s a funny saying that grapes like to grow where people like to live,” Eddie
“No matter where you go, big or small, you’re going to get a unique experience.” – Eddie O’Keefe
NEIL BLAKE | nblake@mdn.net
Sarah Enck, center, and Kelly Werner, both of Grand Rapids, taste wines at 2 Lads Winery on Old Mission Peninsula. change a lot,” Werner said. “It doesn’t get old.” The drive from Midland to Traverse City is fairly easy, taking you through Clare, Cadillac and a number of small northern Michigan towns. In two and a half hours, you can reach 2 Lads, the northernmost winery on Old Mission, but you would have already passed several others. Old Mission has eight wineries currently open, with a ninth slated to open later this year. Major players on the peninsula include Chateau Chantal, Chateau Grand Traverse and a tasting room for Leelanau Peninsula’s
At Chateau Grand Traverse, a newly renovated tasting room greets visitors with a welcoming front porch and back patio that invite you to sit and enjoy a glass of wine. Inside, the busy winery has a new tasting bar to better serve customers. “We strive our best to provide a great experience,” said Eddie O’Keefe, president of Chateau Grand Traverse. The 40-year-old winery is a popular stop for tour groups and visitors to the peninsula. Beyond the tasting room, Chateau Grand Traverse offers tours of its facilities that give people an inside look at how the
O’Keefe said. “This is a perfect case in point. Grapes like to be on a high position, west facing with a large body of water. It adds to all the reasons we can grow grapes here. The elevation keeps it warm. The angle gets us the maximum amount of sunlight. The smooth terrain keeps it so we don’t have frost that will come to the area. And the water that surrounds us tempers the area. It keeps us abnormally cool in the spring so we can avoid early budding, and keeps us warm in the fall so we can grow grapes all the way into November.” Chateau Grand Traverse owns and operates 125 acres and buys grapes from another 120 acres. The vineyards produced enough grapes to make 109,000 cases of wine last year. That’s admittedly a lot to handle, but the winery has 40 years of experience to help it make the best wines possible. This year’s long, cold winter hit growers hard, and grape crops are expected to be down 50 percent or more compared to last year. “Being the old guy on the block, we’ve learned to adapt over the years,” O’Keefe said. “That’s why we diversify into cherry wines and we have a couple other product lines that we can do to re-aim the focus,
conTinued on page 4
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WINE GUIDE | Old Mission Peninsula
NEIL BLAKE | nblake@mdn.net
Erica Lockwood talks with tasters in the Hawthorne Vineyards tasting room on July 18.
CONTINUED FROM PAGE A3 because you still have to keep things going. We have diversified offerings, plus we had a huge harvest last year, and even though it’ll be a reduced crop, the amount of acreage we have will help make up for it. The maturity of how we operate helps us know how to react before you experience things.” While Chateau Grand Traverse is among the large wine producers on Old Mission, it is very small compared to global producers, O’Keefe said. He said on the peninsula, you’re going to have fun no matter which wineries you stop at. “No matter where you go, big or small, you’re going to get a unique experience,” O’Keefe said. “That’s the great thing about it.” Hawthorne Vineyards is the current new kid on the block, opening its tasting
room last year on an 80-acre parcel of land overlooking both the East and West arms of Grand Traverse Bay. The land had 13 acres of existing vines that had been used by Chateau Chantal before being bought by Bruce and Cathleen Hawthorne. In 2005, another 13 acres were planted, and those plants began producing usable grapes in 2010. The tasting room comes into view as you turn off Peninsula Drive onto Camino Maria Drive. It looks like a house resting at the top of the hill. The design inside is easily described as homey, a decision made on purpose by the owners, Hawthorne Tasting Room Manager Jan Van Maanen said. “I think it emulates their lifestyle,” Van Maanen said. “It speaks to who they are.” After having a taste of some wines, people can buy a glass and sit on an outdoor
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Wine sits in barrels in the Chateau Grand Traverse storeroom on Old Mission Peninsula. patio and enjoy a fire in the wood burning fireplace. Hawthorne’s grapes are grown on site, and then transported to Chateau Chantal to be processed into juice. The juice is then transported back to Hawthorne, where it is used to make the wine. Once the wine is fermented and perfected, it’s shipped back to Chateau Chantal for bottling. “We share resources, and that works very, very well,” Van Maanen said. Hawthorne’s winemaker, who also works for Chateau Cantal, has flexibility to produce what’s best from the grapes grown on site. “Out in the vineyard, Mother Nature has control,” Van Maanen said. “Once you get the grape inside, the winemaker’s in control.” The end result is often a mix of dry and sweet wines at each of the wineries. That
can work out well for couples like Tom and Emily Paauw, of Grand Rapids. “She likes the sweet whites and I like the dry reds,” Tom Paauw said during a visit to Hawthorne. While the couple has come up to the wineries every year since their wedding, this was their first time visiting Hawthorne’s tasting room. “It’s beautiful,” Emily Paauw said. “They get the view of both sides (of Grand Traverse Bay).” Although the couple planned to spend most of their vacation time farther north in Petoskey this year, they had to stop in Traverse City, per their tradition. “It’s a nice place to chill, relax and have great wine and food,” Emily Paauw said. To learn more about the wine trail on Old Mission, visit www.wineriesofoldmission.com
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Wineries of Old Mission Peninsula • 2 Lads Winery, 16985 Smokey Hollow Road, (231) 223-7722, www.2lwinery.com • Black Star Farms, 360 McKinley Road East (231) 944-1300, www.blackstarfarms.com • Bowers Habor Vineyards, 2896 Bowers Harbor Road, (231) 223-7615, www. bowersharbor.com • Brys Estate Vineyard & Winery, 3309 Blue Water Road, (231) 223-9303, www. brysestate.com • Chateau Chantal, 15900 Rue de Vin, (231) 223-4110, www.chateauchantal.com • Chateau Grand Traverse, 12239 Center Road, (231) 2237355, http://cgtwines.com • Hawthorne Vineyards, 1000 Camino Maria Drive, (231) 929-4206, www.hawthornevineyards.com • Peninsula Cellars, 11480 Center Road, (231) 933-9787, www.peninsulacellars.com • Bonobo Winery (opening later this year), 12011 Center Road, (231) 282-9463, www. bonobowinery.com
NEIL BLAKE | nblake@mdn.net
Taylor Pahl pours a wine sample for tasters at 2 Lads Winery on Old Mission Peninsula.
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WinE GuidE | REPURPOSING
Recycle: Show off those bottles
I
n a world of reusing, repurposing and recycling, wine bottles have become a staple of many Americans’ home décor. And why not? Their versatile shape and colored glass (depending on the brand) makes them a powerful weapon in any designer’s arsenal. And wine bottles are dynamic enough to make an impact in any room of the house, as well as outside to complement a well-designed patio.
driEd FloWErs
One of the most popular ways to repurpose a wine bottle is to use it as a vase. Fill it with dried flowers, foliage, small branches or straw, and you have a long-lasting decoration. If you have a colored glass bottle, choose flowers that accentuate its tones for a
visual masterpiece. And just like a vase full of flowers, your wine bottle can be placed on top of any table, shelf or entertainment stand.
WinE BottlE ArtWork
For the artist in you, use your wine bottle as a forum for great artwork. Paint your wine bottle with chalkboard paint to make it an interactive piece of art that allows you to continually change messages and drawings. You can also wrap a wine bottle in colored yarn to give it a three-dimensional look. From stickers to paint, the options to create a fully customized piece of wine art are endless.
outdoor usE
Wine bottles can be used outdoors to surround a patio, garden or flower bed. Bury them partially underground to create an interesting border for any purpose. Their glass structure will bounce off natural light during the day and catch rays from the sun at dusk, giving off a beautiful array of sights and enhancing the beauty of your outdoor area. You can also mount wine bottles to exterior walls for an Italian-influenced design. Choose different colors to give your patio a diverse look that guests will rave about.
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WINE GUIDE | Great Combination
The Perfect Wine & Cheese Party
N
o matter the season, it’s always a great time for wine and cheese. Novices and experts alike enjoy the challenge of putting together a memorable wine and cheese party, one that leaves their guests raving about the food, drinks and overall atmosphere. With a little planning and research, your party could be one of these unforgettable experiences that you actually turn into an annual — or even monthly — event.
THE CHEESE
One of the first steps to pulling off the perfect party is finding the right kind of cheese. Visit your local wine or gourmet food shop or grocery store to weigh your options. Ask for professional recommendations based on your friends’ tastes in cheese. Yes, you should get a little more upscale than Cheddar and American cheese, but you may be able to find a fancier-sounding variety that is pretty close in taste.
Fine Art Beautiful Gifts
THE WINE
The following wine and cheese pairings are recommended by foodandwinepairing. org, which features an interactive pairing guide to help you in your party selections. Merlot: Mild cow and goat cheese Port: Blue Cheese Amarone: Parmigiano Reggiano Cabernet: Colby and Gouda Chianti: Mozzarella and parmesan Gewurztraminer: Swiss and chevre
THE PARTY From the invitations to the decorations, your party is limited only by your imagination. Choose a theme and incorporate it across all of your party materials, including plates, napkins, table-setters and even table centerpieces. Depending on what time of year your party will take place, use natural decorations such as tree branches, leaves or flowers. This combination of natural elements, wine and cheese will emit a classic elegance for your party.
THE GUESTS
You can ask your guests to show up in business casual or even suit-and dress attire, depending upon the formality of your party. Make sure to notify your guests
ahead of time, because a get-together that is too formal may not be everyone’s ideal event. Include the desired dress code on your invitations so everyone is on the same page.
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wine GUide | Classic White
a look at Chardonnay T
he proof is in the pudding. And the grapes. Chardonnay remains the most popular white wine in the United States, with increasing sales every year over the past decade, according to the Wine Institute. The grape’s versatility and ability to integrate into a variety of taste complexities make it the base of the go-to wine for many people across the country — and the world. Internationally, more than 400,000 acres are devoted to growing Chardonnay grapes. And not only are people growing and consuming Chardonnay grapes, they are talking about them, too. According to market analysts from the Wine Market Council, Chardonnay was the most-talked-about varietal across social media over the past two years.
The hisTory of Chardonnay
Some historical references note initial U.S. plantings of the Chardonnay grape may have started in the 1800s. But because of inexperience with the grapes and challenges
with climate and weather, production remained limited until years later. In fact, WineInstitute.org identifies Chardonnay’s popularity surge as occurring one century later in the 1970s.
U.s. GrowTh
The world’s production of Chardonnay grapes is catalyzed by California, which produces 90 percent of the United States’ wine. Chardonnay grapes represent the state’s most widely planted wine grape with more than 95,000 acres reported in 2012 to the Department of Food and Agriculture. California’s climate and soil make it the ideal location for grape-growing, as many locations across the nation try to replicate the state’s wine abilities by importing its grapes into their own growing operations.
desCripTors
Fans of Chardonnay are familiar with the wine’s most distinguished descriptors — green apple, fig and citrus flavors. Its aroma and acidity are also widely recognized attributes for the multitude of crisp and refined Chardonnay wines. Due to the grape’s general neutrality, Chardonnay wines are often aged in oak to produce their trademark overtones.
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WinE GuidE | Sunrise Side
Uncork Michigan’s Best Kept Secret The Sunrise Side Wine and Hops Trail very well might be one of Michigan’s best kept secrets. Beginning in Standish, the trail travels up Heritage Route 23 to Alpena, or as far north as Cheboygan for the adventurer. The trail then heads inland to M-33, where travelers will find some wine tasting in the Rose City and West Branch areas. The trail offers more than wine, as a number of brew pubs and breweries also can be enjoyed, along with the natural scenery, wildlife, local eateries, special events, festivals and attractions. The following wineries are available: • Modern Craft Winery - Au Gres • Modern Craft Winery - Tasting room in Harrisville • Modern Craft Winery - Tasting room in West Branch inside The Silver Lining Boutique • Rose Valley Winery, Rose City • Valley Mist Vineyards, Rose City • Stoney Acres Winery, Alpena • Thunder Bay Winery, Alpena
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WinE GuidE | Oppermann’s
Jeff Oppermann holds a 9-liter bottle of Taittinger Champagne in the expansive wine section at Oppermann’s Cork ‘N’ Ale. For the price of $999.99 a customer can purchase the bottle.
Customers benefit from wine merchant’s expertise
J
Tony Lascari tlascari@mdn.net
eff Oppermann uses his carefully refined palate to select the best wines for his customers at Oppermann’s Cork ‘N’ Ale. “We try hundreds of wines every month, and we only bring in the ones we feel are quality,” Oppermann said. Tasting wines is the best test for finding the bottles that customers will enjoy. “We taste them all. I’ve been in the business 25-plus years and been around the world to at least 10 different countries to become educated, see how they make the wines and taste all the wines,” Oppermann said. “To be a good
wine guy, you can’t just read a book. You have to be there, see it and taste it.” Oppermann opened his store after living in Germany for four years and working at another store where he tasted many different wines. He said he’s found a niche, and people seem to appreciate his palate. Whether it is wine, whiskey, beer or food, it has to be balanced to be successful, Oppermann said. With wine, the tannins that can be bitter need to be balanced by fruit and flavor. If it’s not balanced, it won’t taste good. “You have to have a good palate, understand the flavors of the wines and understand the styles,” he said.
Helping customers find the right wines is part of the job. Oppermann usually asks customers for a price point they want to stay within, because he wouldn’t want to try to sell a person seeking a $10 bottle a $50 bottle, and vice versa. There are also questions beyond red or white to consider, such as preferences for a crisper wine or a creamy one, and a sweet wine or a dry one. “That’s the whole reason for having a wine merchant,” Oppermann said. “You can pick up a bottle off a shelf anywhere, but this gives you a guide.” Opperman can steer people toward quality wines that might be offered at lower than expected prices, like a current $15 bottle
nEiL BLaKE |
nblake@mdn.net
that tastes more like a $50 bottle. Wine tasting trips and events help people understand their own preferences for wine. Oppermann said he encourages people to pay more attention to the wine they drink. “When I train people to understand wine, I teach them to pay more attention to it,” he said. “When you drink wine, it’s usually in a social gathering and you’re not paying attention to it ... Stop, close your eyes, smell the wine, taste the wine. That’s when you can start looking for the flavors and see the acidity and the tannins and the fruit. That will teach you how to taste wine and how to judge it. That will fine-tune your palate.”
Oppermann has other tips for people who are starting to drink wine. “Typically when people start liking wine, especially when they’re younger, they start liking them sweeter,” he said. “The biggest mistake new wine drinkers make is having a wine that’s too dry and not having it with food.” Drier wines may soften with food and make the food taste better, he said. Oppermann’s Cork ‘N’ Ale, which is located at 2940 Midland Road in Saginaw across from Imerman Park, hosts wine tasting events every spring and fall at Apple Mountain in Freeland. Visit www.cork-n-ale.com for more information.
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WINE GUIDE | Statistics
ENJOY AND EXPERIENCE DIVERSE WINE SELECTION • PREMIUM SPIRITS ARTISANAL CHEESE • GLOBAL SPECIALTY FOODS DOMESTIC & INTERNATIONAL ALES & LAGERS
E
Wine by the Numbers
I
t’s no secret…wine is on the rise. But numbers recently released by Gomberg, Fredrickson & Associates — a major wine industry consulting firm — convey just how popular wine has become around the world. Even more exciting, research suggests wine-industry growth won’t go down any time soon. Here is a peek at some of most recent numbers.
50% GROWTH
$34.6 BILLION
Wine shipments to the United States market have climbed by nearly 50 percent since 2001. The Wine Institute expects consumption to continue to expand over the next decade.
207.7 MILLION CASES
In 2012, Chardonnay remained the most popular varietal, with a 21 percent share of volume, followed by Cabernet Sauvignon at 12 percent.
Wine sales in the United States increased 2 percent in 2012 from the previous year to a record 360.1 million 9-liter cases — an estimated retail value of $34.6 billion.
Of those 360.1 million cases, 207.7 million were sold in California – 58 percent of U.S. wine sales.
19 YEARS
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United States is the largest wine market in the world, with 19 consecutive years of volume growth, according to the Wine Institute.
These numbers are not surprising. The
21% SHARE
175,000 OUTLETS
Wine-selling locations expanded by more than 50,000 in the past five years, according to Nielsen. There are now 175,000 retail outlets across the nation.
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Wine guide | Employment
Coolest Wine Careers Wine isn’t all about relaxing. Millions of people make serious careers within the explosive wine industry, and job prospects only look to expand. Wine sales continued to grow in 2012 and 2013, according to the Wine Market Council, an independent, nonprofit trade association. Wine is more popular than ever and will likely continue to provide stable, profitable career choices for workers young and old. A recent search through the online job board, winejobs.com, found these dandies. Some of the positions required a college education; others requested only an energetic spirit and strong work ethic. Reach out to your local wineries, restaurants and distributors to find employment options near you.
TasTing Room associaTe
Key Skills: Customer service, wine knowledge, interpersonal capabilities
The right candidates for positions such as this are articulate, knowledgeable and able to explain the complexities of many different wines in a fast-paced setting. They are also cordial and skilled in working with the public, as many tasting rooms are located within high-volume wineries, art galleries and on-site events.
cellaR masTeR
Key Skills: Team leadership, strategic forecasting, logistics oversight This job just sounds important. Administrative in nature, a cellar master handles all operations, employee performance, documentation and strategic planning for busy winemaking operations. They are able to keep production on track, even in high-stress seasons, when demand can be overwhelming.
enologisT
Key Skills: Research, data analysis, documentation
control If ever there was a behind-the-scenes winemaking job that garners limited attention, it is that of an enologist. Responsible for influencing the actual growing of the grapes, the enologist reviews wine analysis, tank inspection reports and fermentation activity. Most enology positions require a bachelor’s degree in plant or food science.
PesT conTRol oPeRaToR
Key Skills: Analytical approach, issue resolution, basic chemistry and science Another science-related position, pest control operators are in high demand at wineries and anywhere grapes are grown. Nothing can ruin a harvest of perfect grapes like an insect infestation. A degree in horticulture, viticulture or a related field comes in handy for these positions.
sales manageR
Key Skills: Relationship building, business acumen, communications Once healthy grapes make it through the growing season and are turned into wine, someone has to sell it! Sales jobs in the wine industry are trending, primarily because there is still so much room for revenue growth within the field. Customer tastes change often, and a capable salesperson is quick to realize and capitalize on these trends, making money for themselves and their wine distributor.
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WinE GuidE | Right Choices
Simple rules for wine and food pairings
W
alk into many wine and spirits stores, and you will encounter a dizzying array of selections. While wine selections at such stores were once limited to a few well-known brands, many niche and private wineries have begun to make their vintages available to a wider clientele, so now shoppers are treated to both familiar and less well-known options. To novice dinner party hosts, the vast array of wines and flavors can make selecting a bottle or two to accompany a meal a bit more challenging. But one need not be a master sommelier to find the right pairing. The following tips can help anyone select wines to go with their menu or the type of occasion. • Work from light to dark. Just as you begin a dinner service with some appetizers and salad before moving to heavier courses, the wine should follow suit. Select lighter wines to accompany the earlier course before opting for deeper, richer wines as the meal progresses. • Consider champagne to accompany appetizers and opening courses. Champagne works particularly well with salty foods, which is why it is often a good match for hors d’oeuvres. If your’s is a cocktail party only, you may want to exclusively serve champagne, which typically pairs well with passed finger foods and even bite-sized desserts.
• Opt for sauvignon blanc when you do not want the flavor of the wine to be overwhelmed by the food. Sauvignon blanc works with early courses that pack a flavorful punch. Sauvignon blanc can be grassy or tropical in flavoring, depending on the region in which the grapes were grown. It is commonly described as crisp and fresh in flavor and is often recommended with sushi. • Match delicate seafood dishes with a light wine. Pinot grigio or chablis are delicately flavored and will pair well with seafood. Fish that is served in a rich sauce may be better matched with a heartier chardonnay. • Make rose your go-to wine when serving cheese. Although some cheeses work great with white or red, rose is typically a safe bet when serving cheese because of its acidity and fruity character, offering the best of both worlds. • Hearty meats, such as steaks and chops, pair well with rich reds. Cabernet sauvignon and bordeaux are great when paired with meat. Malbec and shiraz can hold their own if meats are spiced and extremely flavorful. • Rustic wines will work best with rustic recipes. Try to find a wine from the same region from which the meal originated. Pinot noir is a light-bodied red wine that has full flavor and can work with many pasta dishes as well as earthy ingredients, such as mushrooms. Though some people follow a strict personal code regarding wine pairings, your personal tastes should dictate what you ultimately serve. Experimentation can yield an unexpected flavor combination that complements the nuances of both the food and the wine.
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OurMidland.com
A number of area restaurants serve four or more Michigan wines
T
here are many restaurants around Michigan that serve a variety of Michigan wines. If your favorite restaurant doesn’t serve Michigan wines, use Michiganwines.com’s “Meal was fine” cards to let them know they should. Contact Sherri Goodreau at goodreaus@michigan.gov or (517) 284-5733 to order free cards. If you know of other restaurants that deserve recognition for their support of Michigan wines, pass along that information to Michiganwines.com and they’ll be sure to list them on the website. Contact Karel Bush at (517) 284-5742 or bushk9@ michigan.gov. The following is a list of some of the restaurants in the mid-Michigan area that list
four or more Michigan wines, according to Michiganwines.com. • Shari at the Willard Hillton, Auburn, (989) 662-6621 • Old City Hall Restaurant, Bay City, (989) 892-4140 • Kathleen’s Restaurant, Freeland, (989) 781-6789 • Riverwalk Place, Gladwin, (989) 2469123 • Cheers Neighborhood Grill & Bar, Mount Pleasant, (989) 772-7171 • Isabella’s, Mount Pleasant, (989) 7755399 • Mountain Town Station Mount Pleasant, (989) 775-2337 • Sinnikaung Steakhouse, Mount Pleasant, (989) 775-5106
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