Fuel My Life Traverse City Shaina LaFond, personal chef, certified fitness nutrition specialist, and owner/founder of Fuel My Life, was inspired to create her unique business concept — a nutritionfocused, “food as fuel” meal service in 2018 — through struggles she herself had experienced in trying to strike a balance between her business and private life. A career in the food and beverage industry had led to an unhealthy lifestyle and the added responsibility of raising a family, while feeling exhausted and lacking energy ultimately resulted in frustration and stress for her. But ironically, although food had been part of the problem, in the end, it turned out to be the solution. As LaFond put it, “Changing my relationship with food changed everything. With Fuel My Life, we not only want to help people find more time in their day but also provide a way for them to make educated decisions about the food they are consuming and how it affects their well-being.” On the Menu: The menu choices offered by Fuel My Life are not only healthy but diverse, delicious, and — something that is often neglected in to-go food — attractively presented. Whether you’re an omnivore or prefer vegetarian, vegan, keto, gluten-free, lactose-free, low carb, or low-fat fare, you’re sure to find something here. Choose from refreshers like the almondcinnamon smoothie (with unsweetened almond milk, local gala apple, fresh banana, vanilla whey protein, almond butter, glutenfree oats, chia seeds, and hemp hearts). Or tuck into dishes like succulent flank steak (with fresh lettuce wedge, crispy bacon, tomato, and house-made Greek yogurt blue cheese dressing), zesty blackened shrimp tacos (with wild-caught shrimp, blackened seasoning, avocado oil, corn tortillas, feta cheese, tomatoes, cabbage-carrot slaw, and cilantro-lime crema), a crunchy baked falafel bowl (with chickpeas, organic baby spinach, tomatoes, onions, feta, hummus, tzatziki, cucumber, parsley, and garlic), or wild-caught sockeye salmon (with lemon-caper butter sauce, cauliflower puree, and asparagus), hearty vegetarian white lasagna (with pasta, zucchini, shredded mozzarella, cottage cheese, carrots, spinach, unsweetened almond milk, parmesan cheese). Craving an indulgent treat? The indulgent Double Chocolate Protein Donuts (gluten-free flour, egg, whey protein, olive oil, vanilla, and Neufchâtel cheese) are a must. No matter what you select, each item on the ordering pages lists all ingredients (and allergy alerts where relevant) as well as nutritional information on calories, protein, fat and carbs. For more information, or to order items from Fuel My Life, go online to fuelmylifetc.com or call (269) 599-7542. Pickup is offered at 2259 Traversefield Drive in Traverse City. In-town delivery is also available on weekdays.
Little Traverse Inn & Gastro Pub Maple City Graeme Leask, an accomplished chef and engaging raconteur, is originally from Scotland. He and his business and life partner, Michelle Schulte, are the proprietors and gracious hosts of the Little Traverse Inn and Gastro Pub in the heart of Leelanau County, housed in a charming structure dating back to 1890. When Leask and Schulte heard the forecast that COVID-19 would see a new surge by late fall and winter, they decided to be proactive in preparing for that inevitability. They were already doing takeout, but to accommodate onsite dining, they set about building five “ice shanties,” (though that description hardly does them justice) in the restaurant’s summer beer garden. The shanties outfitted with tables for six — one family, household, or social bubble — are thoroughly sanitized by staff and an Ozonator between seatings. To allow time for that 30-minute cleaning process, reservations for the shanties are limited to 1½ hours, and a deposit is required (100 percent of which applies to guests’ dinner costs). As Leask explained, “We only do the deposit because the last thing you need when you’ve only got five tables is somebody not showing up.” On the Menu: Popular classics from the U.K. include Scotch Eggs (house-made bulk “banger” sausage wrapped around a hard-boiled, farmfresh egg, panko-crusted, flash-fried and served on a bed of greens with house-made whiskymustard sauce on the side), Shepherd’s Pie (tender lamb and hearty vegetables topped with roasted garlic and leek mashed potatoes), and Beef Wellington (prime-cut tenderloin coated with mushroom duxelles, wrapped in filo pastry, roasted to perfection and served with complementary sides). A few of Leask’s Indian specialties include Onion Bhaji (spicy, crispy onion fritters], Lamb Vindaloo (tender lamb cooked in a zesty potato stew made with eighteen different spices, served with naan bread and pickled vegetables), and Byriani (a savory Kashmiri stew of spinach, onion, and tomatoes, a fusion of aromatic spices and dried Kashmiri chile, with the option of adding chicken or shrimp). “It’s just so much fun cooking Indian food,” said Leask. And guests obviously enjoy eating it, too — the best-selling dish on the whole menu is Chicken Tikka Masala (a creamy, smoky, onion, garlic, ginger, and tomatobased dish with coconut milk). Beyond British and Indian fare, the Gastro Pub also does takes on American fare, such as Fried Chicken (served with mashed potatoes and scalloped corn), Mac & Cheese (house-made cheese sauce, ham, pickled jalapeños, and panko bread crumbs, served with minted peas), and prize-winning burgers, the customer favorite of which is the Chutney Burger (stuffed with jalapeños, cheddar and bacon, topped with Canadian bacon, Swiss cheese, and jalapeño mayo, and served with and Leask’s legendary apple and
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tomato chutney). Find Little Traverse Inn and Gastro Pub at 149 East Harbor Hwy. in Maple City. (231) 2282560, littletraverseinn.com. Moose Jaw Junction Larks Lake In the heart of northern Michigan’s sprawling, woolly wilderness, near the corner of Van and Larks Lake roads — at the southern tip of Larks Lake itself — sits Moose Jaw Junction, a little restaurant with a rather large following. Tourists often query area residents about good eating places up here. Moose Jaw Junction — much like Cross Village’s Legs Inn and Harbor Springs’ Crow’s Nest — is often mentioned as a “must” for visitors. And, though seemingly perched in the middle of nowhere, this place is definitely worth the drive. The restaurant is once again open, but diners can still sit outdoors, behind the restaurant if they prefer. A small wood fire offers warmth, and a few picnic tables are available. This setup is a natural for snowmobilers, who regularly descend on this clean little establishment for food, warmth, and liquid refreshment. On the Menu: A range of high-quality barstyle food is available — gourmet pizza; a range of quesadillas, fajitas, burritos, and tacos; a collection of burgers and other sandwiches; a bunch of appetizers; and a small wine list — but of particular interest to us was the Moose Jaw Club, a sandwich billed as a BLT/hamburger collision that features a tasty beef patty, which, along with other items, is culled from nearby Jurek’s Meat Market. This sandwich, served with a mound of large, crispy French fries, is one of the best riffs on the traditional club sandwich we’ve ever tried. Green lettuce, tasty tomato, and savory bacon top the burger, all of which is bookended by two pleasingly grilled buttery bread slices. Binding it all together is a delicious and slightly spicy deli sauce, tickled with cayenne pepper and good mayo. Those seeking a hearty, comforting appetizer for three or four people might choose the Moose Jaw Poutine — a great value since it’s a hefty portion. A large bed of skinon fries is smothered in melted cheddar jack cheese, beef gravy, and tender pulled pork. Moose Jaw Junction is also known for its communal Friday night fish fries, which feature battered cod — the same fish featured in the restaurant’s most popular dish, Larks Lake Lobster ($18.99). It’s not really lobster, of course, but expertly prepared cod, which owner Chris Tibbits said tastes something like lobster when dipped in melted butter. The meat also appears similar to lobster, so flaky and tasty as to be labeled … if not lobster, then decadent nonetheless. A well-seasoned, golden brown, and satisfyingly crispy batter coats the chunky, boneless white meat planks, which are served on a pile of fries, and include a clever tartar sauce, accompanied by a small tub of creamy coleslaw. Find Moose Jaw Junction in downtown Larks Lake, 966 W. Van Rd., near Pellston. (231) 5398528, www.moosejawjunction.com.
The Stone Oven Lake Ann Brian Adams saw an opportunity in the village of Lake Ann when the LA Café closed in 2012. Though the village itself boasts only a couple hundred people, it’s just up the road to the dense shoreside populous surrounding nearby Long Lake and nearby Traverse City. Adams was confident there was a large enough population to support a restaurant. Turns out he was right. And it helped that three years after opening The Stone Oven, he gained a new neighbor. Brewer Matt Therrien opened Lake Ann Brewing next door, and better yet, he had no interest in making food for his patrons. “We knew each other. He didn’t want to have anything to do with food. I didn’t want to have anything to do with alcohol. It works good for both of us,” said Adams. Patrons at Lake Ann Brewing are welcome (even encouraged) to purchase food from Stone Oven to enjoy with their beer. Of course, that wouldn’t be the case if The Stone Oven wasn’t up to snuff. Adams, who is today sole owner of the eatery — he and his ex-wife opened it together — takes pride in the fact that many of the dishes are made from scratch. On the Menu: Adams said the most popular items on The Stone Oven menu include the Thai Reuben and white chicken pizza. The former starts out Reuben-ey enough — the requisite corned beef and Swiss cheese on rye bread. But it’s dressed up with a spicy slaw and Thai chili aioli. The white chicken pizza includes bacon mushrooms, spinach, and red onion, all set off by a white cheddar béchamel. More mundane, but no less delicious, the mac and cheese (with chicken or without) is a perennial favorite, as is the Friday walleye fish fry. So, too, is the Greek salad, with artichokes, beets, feta, red onions, banana peppers, and kalamata olives. “I’ve loved salads since I was a kid, and I’m usually disappointed in the salads I get when I go out to eat, so I place a lot of emphasis on making sure the veggies are fresh and they look good,” said Adams. Adams’ appreciation for fresh and tasty vegetable shows. In addition to burgers, a diverse selection of sandwiches and wraps, and nine different specialty pizzas (plus 18 toppings customers can choose from to design their own), The Stone Oven offers eight different salads, each an inspired combination of meats, cheeses, toppings, and vegetables that go well beyond the standard cucumber, tomato, and red onion mix. Find The Stone Oven at 6551 First St., in Lake Ann. (231) 275-8520, www.stoneovenla.com. Lost Village Pierogi Petoskey & Beyond The seeds for Lost Village Pierogi were planted several years ago at Christmastime, as Mike and Holly Kotz — a screen printer making T-shirts and high school
