Clare City Bakery

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If a person has never visited a real, made from scratch bakery, they owe it to themselves to try it out. Nestled in heart of Michigan’s Lower Peninsula is the establishment that was once known as the Clare City Bakery and is now widely known as Cops and Doughnuts. Established as a scratch bakery in July, 1896 the Clare City Bakery has been a main stay of down town Clare. After 113 years and 5 ownerships, it appeared that the bakery was on its way out. That’s when the current owners of Cops and Doughnuts bought the business. And who could get away with naming a bakery Cops and Doughnuts after the age old joke? Only one group of people, police officers themselves. That’s right, Cops & Doughnuts is owned entirely by local police officers.

Cops is Local

One thing that we at Dine Michigan love is when the places we review use Michigan based products. From the boxes they use for carry out orders, to the fantastic coffee that is now sold in many locations, Cops is dedicated to using local Michigan based businesses as much as possible. The maple syrup that is sold in their store front is made from maple trees that grow right there in Clare, County. They sell honey that comes from local bee keepers. The baskets that are for sale by themselves or as stuffed gift baskets are made by local Amish crafters. That coffee? Roasted in Lansing, Michigan. Those boxes? Made by a company in Marysville, Michigan.

For Starters

How can you go to a bakery that is known for their doughnuts and not get at least one doughnut? Greg brought out something that looked like no other doughnut that I had ever seen. They call it the squealer. A long john doughnut without filling and frosted with a fantastic maple frosting then topped with two strips of bacon. This doughnut is an interesting mix of typical breakfast foods and it comes off wonderfully. The bacon and maple flavored frosting give the doughnut a taste not unlike pancakes with syrup and bacon. It is a wonderful treat.

Cops has Lunch

During many of the festivals in Clare, Cops & Doughnuts began offering pulled pork barbeque sandwiches. Now they are becoming a regular part of their menu. The pork is very fresh and has wonderful smoked flavor with a tangy barbeque sauce that was served on the side. Served on a fresh baked roll (of course the make them fresh every morning) this sandwich was outstanding. On top of the pulled pork sandwich we had today, the bakery is offering a sandwich they call the “Beefy Pork Burger”. Why all the pork? Well you can make up your own joke, but even Greg, one of the owners quipped “Who knows pork better than cops?”

The Finale

Before we left, we had try the bakery’s award winning Cinnamon Roll. A huge roll made fresh every day. It had a firm glaze on the outside, but was wonderfully gooey on the inside. This roll was baked to perfection. Then there is the freshly made frosting to top things off. Have one of these with a cup of Cops Coffee and it is almost a meal all on its own.

Cops & Doughnuts, A great place to get stopped!

Cops & Doughnuts is a real treat that must be experienced. They say they aren’t pretty (the doughnuts that is!), they just make good doughnuts. I would expand that to say that everything they make is good. I certainly didn’t leave hungry and you won’t either. Bring the entire family as there is something fro everyone and don’t forget to check out the clothing line.  Some of the slogans will leave you in stitches.  If you are traveling anywhere near Clare, Cops & Doughnuts is well worth your time and if not, well it’s time to travel!

Folgarelli’s the Perfect Traverse City deli!

Yes, it was once, and to many still is lovingly known as, Folgarelli’s – The dog hair deli. Don’t be afraid, it’s our understanding that it was more of a disagreement from a local official that lead to the name than an ingredient in a recipe.

At Folgarelli’s they know how to make a sandwich!  On our trips to Traverse City it is fair to say MOST of them involve a stop here.  This classy little place has the best of what a deli should have and much more. If you are looking for wine they have a more than average selection from top end to a nice inexpensive bottle.  Looking for a good Michigan wine? They have you covered.  Maybe a fresh cookie or a dessert, you will definitely find something to satisfy your sweet tooth.

The Ugly Turkey

On my last trip to Folgarellis I tried the Ugly Turkey.  It’s a turkey sandwich on a ciabatta loaf topped with guacamole and tomatoes.  I added Swiss cheese and asked them to toast it. Wow, another of the many sandwiches done perfectly and done as I liked it without hesitation.  Today we tried the special of the day: a BBQ pork sandwich made with an Espresso BBQ sauce topped with homemade slaw on a ciabatta roll.  A delicious rendition of a great sandwich.  The sauce was tangy with the hint of coffee flavor at the finish.  I know some of you are confused by the idea of adding coffee to a BBQ sauce but it added a richness and a new dimension to the smokiness of the traditional sauce.  I have yet to have a sandwich that I didn’t like while visiting this deli and trying this one for the first time just made my already difficult selection more complicated!

Try a cookie or six!

The oatmeal raisin cookie was one of the best cookies I have ever tried.  Buttery but not greasy.  Loaded with plump raisins.  This cookie is huge–large enough to share (if you can bear to part with it).   We also tried an anise pretzelle which is like a thin waffle.  It was simple and light.

It is Northern Michigan

They have seating in the back for a few people and a great deck outside to enjoy the beautiful spring, summers and falls of Traverse City. Watch as your perfect lunch  is prepared to your desire, grab a bottle of wine and head to the beach if you choose.  There are no beach views from the deli. However, it is on Front Street and offers a great opportunity for people watching.

The staff have always been very quick, overly polite and made all of our visits enjoyable. So, leave the fast food line and stop by Folgarelli’s for a fast, fresh sandwich truly made the way you like it!

Folgarelli’s Market & Wine Shop

424 W Front St., Traverse City

231.941.7651

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Amore Pizza

Just like Dean Martin sang “That’s Amore”,  we believe you might also find yourself singing those words once you discover Amore’s pizza and Italian cuisine.   Yes, we know everyones tastes are different but if you love pizza and Italian, this Italian food is done right. Why? Because Franco, the owner of this extraordinary Italian restaurant, really knows Italian. Perhaps due to where he is from and where he was trained.  That’s right, Italy!  From cooking to butchering he had many years experience before bringing his trade to the United States. His craft shines not just in the items on the menu at the restaurant but in his homemade sausage and other things you can buy to take home.

Upon walking into Amore you will find a very clean and spacious restaurant.  Soon however, it will be even more spacious as Amore Pizza is expanding.  Franco is taking over the other half of the building to accommodate more of us and to open it not just as a restaurant but also as a sports bar.

For Starters

When we walked in we were greeted pleasantly and soon there after had the priveledge to meet Franco himself and try his Bruschetta.  This really was some of the best our two writers had eaten.  Everything is cut and cooked fresh and the tomatoes, cheese and even the basil leaves added to this dish to really set it off.  The fresh bread was toasted but still soft inside making it something we could have just kept on eating.  If you are looking for something different there are several other types of bread and bread sticks on the appetizer menu not to mention wings.

Real Pizza

You may have heard of an olive oil based pizza and not tried one–well what are you waiting for?  This freshly made dough is hand tossed and covered in olive oil.  After that a generous layering of FRESH (delivered twice per week) mozzarella cheese, ham, tomatoes and artichoke hearts are added.  Cooked to a golden brown the pizza was finally brought to our table and then topped off with more fresh grated cheese as the drool started.  The Sicilian Pizza was so good that we even watched children eat this different pizza and clean their plate. If you are questioning the oil, tomatoes or even the artichoke hearts we just want to tell you again, try it!

American tradition is served up with this meaty pizza and a glass of beer.  The ham and pepperoni were as good as you would expect with the homemade sauce which Franco is proud of, and should be.  However, something else he is proud of and was probably my favorite I have ever had on any pizza (and I eat LOTS of pizza) was Franco’s homemade sausage.  He told us, by request he sells it outright for people to take home and once you try it you will understand why.

Homemade Italian Desserts

Both of the writers on this excursion had eaten at a few other Italian restaurants in Michigan for Dine Michigan and were not too excited to try the cannoli as it has never been a favorite.  Well, there is a first time for everything.  The secret, Franco says, is not just in his special recipe but also in the ricotta cheese.  The cheese is made and delivered fresh several times a week.  He told us there are people from Detroit and around the state that come for his cannoli and tell him it is “real Italian” and the best in Michigan.  Not sure you want the cannoli? Then order the local favorite, tiramisu with confidence.  It was equally perfect.

Chicago has nothing on Franco

Finally, we’ve heard of people traveling to Chicago to have a pizza and I think that is crazy.  We at Dine Michigan have featured other Michigan Pizzerias and we believe many of those and especially Amore have Chicago licked!  So jump off the express way, off Maple Lake (across the road) or just head to Paw Paw for a great time and some REAL Italian cooking.

By the way, they also have a lunch buffet, many types of pasta, hot subs, stromboli and a gluten free pizza.  Something for everyone!

Amore Pizza

117 W Michigan Ave.,  Paw Paw

(269) 415-0290

Tavern 109

Food & Brew

Between Lansing and Brighton just off I-96 is the nice little town of Williamston.  Williamston is known for its antiques and it has several quaint shops. On Grand River in downtown one of the antiques has just been renovated to provide living for a few families upstairs, and a home for the Tavern 109 on the main level.  The building is located just off Williamston’s main corner on the Northeast side.  It was originally a community bank (built in 1870) and has quite a history.  However, we believe there is a lot of history still to be made in this uniquely urban tavern.  We had the privilege to meet one of the owners Bonnie, as well as Denise the manager,  and could feel the positive attitude and love they put into the restaurant.  Denise refers to the staff as 109 babies and after a visit you will see they are trained well and care for their tavern.

The west side of the restaurant offers many seating options, including couches, mixed tables, the bar and a private room.  The ambiance is that of a New York City tavern, and you’d almost expect to have someone brokering a big deal next to you.  You may also choose the East side of the restaurant for its open seating and open kitchen. There you can watch Chef Joe  work his magic with his well trained crew.  Joe  apprenticed at the famed Golden Mushroom in Southfield and was also the original chef at the Betsie Bay Inn in Frankfort.  This chef knows his craft and how to use Michigan ingredients.

 Appetite Teasers

We have been here more than once and had the opportunity to try several appetizers which were all very good.  Though we didn’t try The Bad Ass Mussels which are cooked in Kid Rocks Bad Ass beer (brewed locally in Webberville at Michigan Brewing Company)they look simply amazing.  However, we are going to recommend starting with an item not on the appetizers list, The Pear Pizza.  It’s the first item on the pizza list and it is simply a great pizza.  This 10” thin crusted pizza which is topped with a blue cheese blend is everyday gourmet.  The olive oil (no red sauce) and the soft sweetness of the pears is a great match for the bacon, plus the taste of the toasted walnuts leaves you with a great finish  to start your meal.

Lunch or Dinner

Time to jump into the waters on the Cubano.  This warm pressed sandwich has some serious ingredients.  It is loaded with ham, salami, roasted pork loin and Swiss cheese.  Add a few pickle slices and Dijon on a fresh ciabatta and you will be completely satisfied long before the sandwich is gone. Their fries are also really good, they are a lightly battered fry which end very full and fluffy inside with no noticeable grease.  Next, the vegetarian in you will find complete satisfaction in The Meatless Wonder.  Both of us are meat lovers but thoroughly enjoyed the fresh lightness of this sandwich.  Apples, onions, cucumbers, Swiss cheese, a smear of cream cheese and their cranberry sauce OH MY! 

Fresh Fish

Our palate was very fond of The Asian Salmon.  Covered in its mildly sweet glaze and accompanied by pea pods (which we loved) , mandarin oranges, pickled cabbage and cashews this salmon is worth the trip.  We noticed that the cashews added a really nice feel and finish to the dish.  This great salmon entree is placed atop a bed of basmati rice ( which is free flowing rice rather than sticky like most long-grain rices).

Yes, we saved room for dessert!

And you should too!  There are several really good items on the dessert menu like Bev’s Delight Saunders Hot Fudge, The IBC Root Beer Float and of course The Warm Mixed Berry Crisp, but one towered over the others in many ways.  For both its uniqueness and outstanding flavor we STRONGLY suggest you dive into the tropics with the Fried Pineapple “Doughnuts”.  These fresh pineapple rings are covered in the chefs special graham crackers mix, then deep fried, topped with a scoop of vanilla ice cream and drizzled with a Kahlua Crème anglaise for the prefect end to a meal.

The Williamston Atmosphere

Antiquing, enjoying a Sunday drive through a fine little town, or just looking for a great meal in the outskirts of Lansing’s Southeast side, Tavern 109 in Williamston is a great choice. The ownership all the way down to the 109 babies take tremendous pride in the service, food quality and the relaxing atmosphere you will enjoy.  So, don’t take our word, test the waters with the salmon or skip over to somewhere tropical with the Pineapple Doughnuts and tell them Dine Michigan sent you!

Tavern 109

115 E. Grand River Ave.,  Williamston

 (517)655-2100

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5th Annual Chefs Challenge

Benefit for Challenge Mountain

Save the date now as it is only a short time away.  One of the most exciting chefs challenges in the state of Michigan will be help at Boyne Mountain on April 20th and 21st of 2012.  There will be a few different challenges as well as some fun and educational sessions, exhibits, great food and celebrity judges.  If you’re looking for a fun-filled exciting event, don’t miss the 5th Annual Chefs Challenge for Challenge Mountain.

Molly’s Bistro

The city of Midland is famous for a few things, especially for being the headquarters of the Dow Chemical Corporation.  However, if you look a little bit closer, you may find a small diamond of a restaurant called Molly’s Bistro.  Set about a block off Main Street on Ashman, Molly’s is truly a gem worth finding.  Molly and Brian McFadden have developed close relationships with the local farmers and artisans and during the season they still regularly buy their ingredients at the farmers’ market.  They quickly grew to become an integral part of the revitalization of downtown Midland, even winning The Michigan Small Business Technology and Development Center’s, Main Street USA Award.

Charm and Atmosphere

This restaurant’s long room with burgundy walls and piano off to one side, immediately gives the feel of being in a Jazz bar in a big city such as New York or Chicago.  Plus, the piano is not there for show; on the weekends Molly’s regularly has local musicians performing their craft.  Whether David by himself on the piano or a 4 piece ensemble, you never know what you are going to get, but you are guaranteed that it will be entertaining.

It became apparent very early to me that Molly and Brian want to know their customers personally and they even cater to their customers’ special wants and needs whenever they can.  In fact, Molly told me that they have a “passion to give the best food we can at a reasonable price.”  They live by this statement and it shows in the food that they prepare. Time to discover what the menu at Molly’s has in store!

Molly’s has Great Food

First up that evening, Chef Andrew brought me a Broiled Poached Pear as an appetizer.  Poached in red wine and stuffed with bleu cheese, garnished with toasted walnuts and drizzled with melted chocolate.  What a wonderful mixture of tastes.

Next up was my salad.  Named Michigan Dried Cherry Salad, Molly told me that it was one of her bestselling dishes and it is easy to see why.  Served on a chilled plate the fresh romaine lettuce was topped with carrots julienne, mandarin oranges, apples, crumbled blue cheese, raspberry vinaigrette and of course those Michigan Dried Cherries.  This salad just reaffirms Molly’s commitment to using local ingredients when they can.

Main Course

Whenever I visit a restaurant, I try to take the advice of the owner or server as to what to order.  On this night Molly’s had fixed a duck dish for some regular patrons who had requested it.  A dish that is usually on their menu near Christmas, Molly and Chef Andrew made it happen for these people and they suggested I try it.  This reviewer is not typically a fan of water fowl, but am I glad I tried the duck this evening.  Prepared to perfection and served with vegetables this meat was tender, rich and juicy.  Molly commented that they may give this dish a permanent place on their menu and I would suggest that they do.

Next up was the Pan-Fried Almond-Encrusted Grouper Filet.  Grouper is obviously not found in the Great Lakes, so I was a little timid about trying this one.  They changed my mind quickly.  Perfectly prepared with an almond crust with lemon caper aioli and feta cheese and served over angel hair pasta the fish was magnificent.  Then, to my great surprise, the vegetables that were served with it were cooked and then chilled before served.

Finally, for the main course was the Baked Peppered Atlantic Salmon Roulade.  Grilled and stuffed with leeks, then dressed with gazpacho sauce, over a bed of rice.  This was another fish entre’ that had me wanting more.

Dessert

Before I left Molly and Brian insisted that I try their home made carrot cake.  This one is not to be missed.  I love carrot cake and this is some of the best I have ever eaten.  Homemade cake with real julienne slices of carrot mixed in and topped with a rich homemade frosting.  It was delicious.

Dow, Soccer or Santa – Don’t Forget The Food!

Hidden away on a side street in downtown Midland, you will find Molly’s Bistro.  In Molly’s words, all they want to be is a “damn good restaurant” – and they are.

 Molly’s Bistro

134 Ashman Street, Midland

 (989) 832-7170

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The Peppermint Lounge

at Gateway Lanes

Whether you are on your way North, vacationing in the area or maybe coming for one of this little towns festivals (Irish Festival March 14-18, 2012), here is a chance for a nice meal, some drinks and maybe even a game of bowling. The Peppermint Lounge is located in the same building as Gateway Lanes and has a lot to offer.  We have been there many times before and can tell you that Jack and Julie Gross, the owners for over 30 years, love their establishment.  It shows in the cleanliness of both the lounge and the alley as well as through the great staff.  On our last visit we were served by Cindy, AKA Mom – by many patrons, who has been serving and whipping up some great food here for over 22 years.

You may be thinking it’s just a lounge attached to a bowling alley.  However, when is the last time you went to a lounge that tried, cooked and served samples of 83–YES, 83 different kinds of french fries before selecting the right one for their restaurant? Honestly, we go to a serious number of restaurants and none of our writers thought there were over half that many different fries available for Michigan restaurants. So, come in, find a seat in the spacious lounge and let’s get our eats on!

Starters to a Meal

The Peppermint Lounge food is also available in the bowling alley so if you want a snack during a game or a full meal they have it.  The restaurant offers a full menu.  Some of the staff favorites range from the Burger and BLT Wrap to the Grilled ham and Swiss cheese.

We learned the wings, chicken fingers and bread sticks don’t stay around long either. They have several options that can be mixed up in a combo basket to share or as a full meal.  The chicken fingers and wings were perfect and were offered with a vast selection of sauces to compliment.  Why were they so good?  We’ll get to the changing of the oil shortly…

Best Burger

The staff and many of the customers we talked to agree that this is definitely one of the best burgers in the area.  It starts as 1/3 pound of fresh Angus and is grilled to order.  You can add just about anything you would like from bacon on, as they offer the full array to compliment it. Our burger had a Swiss cheese blend and it was mouth watering. The fries are a must and you will love them for two reasons.  First, they found the right one from the 83 different choices with a great flavor and perfect crispness. Lastly, they change the oil a MINIMUM of once per week.  The fryers and cooking area are crazy clean for a lounge or any other restaurant, all of which allows the food to taste really good, like it should.

Soda to SoCo

We started with our usual water.  I know nothing too wild, but as you can see, we tried a few other options.  If it is beer you are after they have you covered from draft to many different bottles and cans, they even have a few Michigan choices. The Peppermint Lounge and Gateway Lanes serves everything from juice and pop, to shots like these Washington Apple shots!  The full bar is well stocked and as we found poured liberally!

Food and Fun

Time for lunch, then the burger will hit the spot. Need some wings, then fly on in.  Whatever your reason, you will find The Peppermint Lounge and Gateway Lanes has you covered. On various nights the lounge offers either a disc jockey, a band or karaoke for your entertainment. We even found a first on our last review.  After we were done we had the opportunity to not just bowl on one of their great 16 lanes with automatic scoring but, Rock ‘N Glow Bowl.  Yep, lights down low with enthusiastic music and disco lights to keep you grooving.  We also understand they really know how to have a good time here during festival weekends like during the cities Irish festival.  So, for food and fun in Clare, we will return and suggest you do as well, to The Peppermint Lounge and Gateway Lanes.

The Lounge at Gateway Lanes

1410 N Mcewan St  Clare

 (989) 386-2201

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Salt of The Earth

SotE

Driving into the sleepy town of Fennville, past the antique stores and farms, the last thing you expect to come across is a restaurant featuring a farm-to-table menu using organic and mostly local ingredients.  Or, maybe that’s really what you DO expect to find in an area where hydroponic farms, apple orchards and fresh picked produce are the rule not the exception.  Chef Matt Peach creates outstanding fare using as many of these local ingredients as possible.  The menu changes seasonally to make use of what is available and Chef Peach works his magic with the ingredients to make them shine.

We were greeted warmly on a rainy winter night as we stepped into the eclectic eatery.  Hip music played in the background enhancing the atmosphere.  On Sunday nights, there are live musicians playing various styles of music from Celtic to Bluegrass and, in the summer, seating outside is also available.  Our server, Janet, was knowledgeable and friendly – as was all the staff at Salt of the Earth.  Everyone working there definitely acted like they wanted to be there, which added to the overall positive energy we felt.

Janet brought us our beverages and a wooden board filled with artisan bread made daily at Salt of the Earth.  The bread is baked nightly in their wood-fired oven and sold at the restaurant as well as a few other merchants in the area.  The Whole Wheat Sandwich bread is light and airy with a nice texture.  The SotE Seedy Salt is a sourdough base chocked full of seeds which give an almost peppery flavor to the tender bread inside the crispy crust.  Both made us want to try the other 7 breads in the SotE line.

Now for  Starters

We started with several of the shared plates and could have made a meal from those alone.  First, the Aged Cheddar Pierogies which consisted of a tasty cheddar filling encased in a light and flaky crust.  They were delicious and sat atop a bed of braised red cabbage which was a nice crunchy compliment to the pierogies.  Then a Roasted Beet and Apple Salad featured both red and golden beets topped with chevre from Evergreen Lanes Creamery, which is a local goat farm.  These were mixed with arugula and apples from Crane’s Apple Orchard down the street and topped with a hazelnut vinaigrette.  It is a wonderful mix of texture and flavors.  The Hand-made Garlic Oregano Sausage is a “light” sausage made from Berkshire pork. The sausage link is mild and flavorful served atop a smooth polenta with sweet caramelized onion.

The most striking starter we tried was the Bacon & Eggs.  The pork belly confit was tender, juicy and crispy all at the same time served alongside a fiery tomato sauce, toast made from SotE Rustic Country French Bread, and a local farm fresh fried egg.  I would order this dish, even for breakfast and any day!

Moving onto the Entrees

We started with a selection from the Fresh Board which changes weekly depending on what is available.  The Wild Striped Sea Bass was delicious, cooked perfectly, served atop an absolutely wonderful crispy potato gnocchi and a creamy celery root puree.  The local hydroponic pea shoots on top added a fresh, crunchy note.  From the regular menu, we tried the Chicken Bolognese and the Grilled Hangar Steak.  The hand-made pappardelle pasta was a bit dumpling-like in texture but definitely not heavy.  It was combined with a wonderful smoky bolognese sauce made from free-range local chicken, the house bacon, local pork and fresh tomato then topped with fresh basil and a good dose of romano cheese.  A definite reviewer favorite.

The Hangar Steak was the other favorite as it was very tender and had an excellent “steaky” flavor.  The potato puree bed under the steak had the most intense cheddar flavor we had ever tasted in a potato dish.  If I go back, I think I will ask for extra mashed potatoes!

Luckily we had Room for Dessert

The Strawberry “Cheesecake” from the fresh board was made with Michigan strawberries (kept frozen from the summer) and topped with a fresh, thickly-piped cream-cheese style icing.  Alongside the cake sat two scoops of local gelato, strawberry and vanilla, from Palzoa’s Gelato – a place we definitely need to check out in the summer.

The other dessert was the SotE’s Famous Wood Fired Toasted S’more.  A GIANT homemade marshmallow floats to your table atop a slab of milk chocolate pudding that has a cake consistency.  The marshmallow is toasted to perfection and a mountain of graham cracker crumbs sits beside it.  Around the edge of the plate is a river of salted caramel that pushes this dish right over the top.  This amazing dessert is a definite must!

Real Farm to Table Dining

Salt of the Earth is definitely one of the best eateries Southwest Michigan has to offer.  They do not take reservations but are 100% worth the drive and any wait time.  Have a drink, chat up the staff and prepare to love your chance to savor a truly memorable Michigan culinary experience.

Salt of the Earth

114 East Main Street, Fennville

 269-561-7258

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Joe’s Cakes

It wasn’t very long ago that we reviewed the Landmark Inn’s Capers Restaurant. As you may recall (if not, you can read the review here), we had a lot of good things about this little gem that is tucked away inside the historic hotel. What we didn’t mention was that the Landmark Inn is also home to Joe’s Cakes, owned and operated by Joe Heck.

In the Upper Peninsula, you’re never too far from a good pie or a slice of dessert happiness, but when it comes to the level of quality and preparation that Heck brings to the game there aren’t very many pie cases that can compare. Heck is a bit of an import. You see, he hails from that great state of New York, where he picked up a love for cooking thanks to his grandmother. She must have taught him that love is an important ingredient in every recipe, because it’s obvious with each and every bite you take of his marvelous desserts that Heck loves his creations and his career.

It’s the Bombe

The very first dessert I ever tasted of Heck’s was his Chocolate Raspberry Bombe–an insanely good chocolate cake that is moist and flavorful. The secret is in the ingredients, no doubt, one of which is Chambord–a raspberry liqueur. I’m not a fan of raspberries (it’s the seeds far more than it’s the taste), but Joe’s Cakes has managed to find a way to make them very palatable for me. Frankly, I’m beginning to wonder if maybe I should just have Joe Heck try to make desserts out of everything I don’t like eating. I’m sure he’d be able to turn anything into a scrumptious dessert. The Chocolate Raspberry Bombe is layered with dark chocolate fudge, chocolate butter cream and white lace topped with fresh, whole raspberries. It’s all the good things in life, put together, stacked up and served as a slice on your plate.

Cheesecake of the Month

Right now Heck is doing something quite amazing–well, it’s not world shattering or earth shaking, it’s just impressive. He’s creating and offering a whole new style of cheesecake each and every month. Sure, you can probably get that kind of deal in a metropolitan area, but in the Upper Peninsula it’s a whole lot rarer to come by. Heck is a master at making a cheesecake, too. The beauty of it is that he uses eight bricks of cream cheese in each and every cake. For those who didn’t do the math automatically in their head, that measures to two pounds.

Heck then makes masterful flavor decisions, combining things like chocolate, caramel and pecans or creating a fruit topping that enhances the flavor of each and every bite. It’s likely that because he was trained at the Culinary Institute of American, located in Manhattan, and then baked for Classic Cakes for nearly 13 years in the same area that he has come to know the New York cheesecake as intimately as most of us get to know our best friends. He knows how to dress them up, make them look pretty and he definitely knows how to make them stand out in a crowd.

Pick a cheesecake at Joe’s Cakes–any cheesecake–and you can’t go wrong.

Sour Cream in a Pie?

When Heck told me he was bringing me a slice of Sour Cream Apple Walnut pie, I almost told him that it was OK and that I was full. I mean, c’mon–sour cream in a pie? Not really my kind of weird contraption.

Well, I’m sure glad that I felt the need to try whatever Heck wanted me to try. His pie put all other apple pies I have ever–and I mean ever–had right to shame. It is the single most amazing apple pie I’ve ever had. ”The sour cream gets mixed around in there and when it bakes it mixes with the sugars coming out of the apples and makes something much like custard,” he told me.

He also mentioned that this recipe is one of his grandmother’s originals–untouched to fit modern flair or to make it look any different. I’ll be honest when I say that it’s an ugly, ugly pie. But like so many things in this world, I would have been a fool to judge it by its outward appearance. Each bite is savory and delicious and packed full of so much flavor that your taste buds will beg you to grab your fork and keep eating, no matter how full you already are.

This pie is a must have for anyone who likes apple pie. Scratch that–it’s a must have for anyone who likes dessert. It’s one of the most delicious things I have ever eaten, and one glance at me will tell you that I have eaten a whole lot in my lifetime. With one Sour Cream Apple Walnut pie, Heck has changed the way I view the world of desserts. Go big–in both flavor and in care in making it–or go home.

U.P. for Dessert

Quite frankly, Heck offers up the single best selection of desserts in Marquette, if not the entire Upper Peninsula. Stop in, have a cup of coffee and enjoy yourself a little slice of heaven on a plate.

Joe’s Cakes

230 North Front Street, Marquette

906-315-8116

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Cuisines By Isaac

While enjoying the smells and tastes of The Taste of Elegance, a chefs competition in Lansing, we met Chef Isaac and knew we would cross paths another day and likely sooner than later. Within a few days we received an invitation to dine on his cuisines again and jumped at the opportunity.  Only this time we would go to the location of his restaurant soon to open, mid April 2012.  Just outside Grand Ledge in a small town called Wacousta is where Chef Isaac is currently open by appointment for private dinners, cooking classes and soon Cuisines By Isaac, the supper club.

Chef Isaac is a very talented chef with strong beliefs in his cooking style. His cooking style was first learned from his father who was a student of the late world renowned Chef Julia Child.  Chef Isaac then mastered his trade working in restaurants for many years around Europe. He can prepare anything you have your heart set on, but his specialty is gourmet comfort food.  What is gourmet comfort food?  Take a look at the supper clubs menu for a sneak peak at some of his specialties. You will find much of it is food grandma and grandpa cooked for Sunday dinner.  The difference is Chef Isaac will not only prepare this food in his supper club but also in the comfort of your own home with his special touch of gourmet.

For Starters

We started with a Bruschetta.  Topped with lush tomatoes, onion and his own seasonings this crunchy appetizer was absolutely scrumptious.  From there we were served his version of a lettuce wrap.  Called the Spicy Lettuce Wrap it was a great surprise. The crisp lettuce held inside it small bits of chicken, sausage, pork loin and Bok Choy. The flavor was unique with the base flavor being that of a barbecue flavor.  It did not have much of a bite to it but left you with some serious heat.  Just the right amount of heat that will be enough for the hot food lover while at the same time not overpowering those with less feisty taste buds.

Gourmet Comfort Dinner

KEEP READING!  You do not want to miss this.  I know some of you may not love the idea of greens while others of you can’t wait to have more.  But, what we learned about Chef Isaac’s cooking based on the three items on this plate is why we wrote this review.  His greens were cooked and seasoned as they should. The spinach, collard greens and onions married together perfectly with a good flavor and the right consistency.

Next, was a GREAT twist on mashed red skin potatoes.  These were Mashed Blue Cheese Red Skins.  The potatoes with light garlic, butter and blue cheese had a flavor and consistency that was exceptional.  It had all the creaminess you want while being nicely lumpy.

The Chicken was the Chef’s Parmesan Crusted Chicken Breast.  This boneless skinless breast with its Parmesan crust was juicy and yet very tender. Then, he topped it with a Shiitake mushroom sauce made with a chardonnay wine.  The flavor of the wine it was cooked with carried through and is something you will absolutely love.  It reminded us of a Marsala chicken, but better.  This was one of the best pieces of chicken we have eaten in many moons.

Half Pear

I told the chef, if I were to order off the menu I would have likely never tried this item.  The Wine Poached Pear was beyond spectacular.  I do love fruit, but a pear has never been on the top of my list until now. He selected the right Cabernet Sauvignon as a base, then added several spices like cinnamon, nutmeg, allspice and reduced it.  He then poached a half pear until, as he said, “It was happy!”  Once he put in the serving dish with fresh whipped cream, and black berries and placed it in front of me… I was happy!

Cuisines By Isaac

Watch for another review based on the restaurant after he opens the supper club for full business. Until then, based on our two experiences, if you are looking to go out for a private dinner priced right, have Chef Isaac cook a meal in your home or go to one of his cooking classes. We believe Chef Isaac will bring you to a happy place just like he did my pear.  He has a great niche with his specialty gourmet comfort food and he does it well.

Cuisines By Isaac

13051 1/2 Wacousta Road, Wacousta

517 731-0005

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