Mealtickets Welcomes Soul Hole Restaurant
May 3, 2010
In the Heart of Traverse City you’ll find the Soul of the South
The latest bright spot on Union Street is the opening of the Soul Hole restaurant in the former Radish location. Open for only a few days they’ve already had a steady stream of customers enjoying the sweet and savory flavors from the kitchen of chef Ralph Humes.
Eclectic southern cuisine is the specialty here. Favorites from the south like Chicken and Waffles, Shrimp and Grits and Po-boys are on the menu. They’re making the best of their cozy quarters with dine in and carry-out available for lunch and dinner. And this is one place you don’t want to skip dessert. Before opening Soul Hole, chef Ralph was known for his Sweet Alchemy desserts which will remain on the menu here.
Mealtickets is proud to Welcome Soul Hole to our advertising family. We hope you’ll stop in and enjoy their contemporary atmosphere, cool jazz music and sweet southern hospitality. It never hurts to tell them we sent you either!
Smoking Ban in Michigan Bars and Restaurants Begins May 1st
April 30, 2010
Michigan goes Smoke-Free
May 1st marks the beginning of the new law banning smoking in Michigan bars, restaurants and most workplaces. Govenor Jennifer Granholm signed this bill into law earlier this year, making Michigan the 38th State to ban smoking in public spaces.
Businesses are required to post No Smoking signs and eliminate ashtrays.
Violations of the new ban will be based on complaints and enforced by the Health Department.
For more information on the Smoking Ban in Michigan please visit: http://www.michigan.gov/smokefreelaw
Local Chefs in the Running for James Beard Award
February 25, 2010
Considered "The Oscars of the food world," by Time Magazine, the James Beard Foundation Award is one of the highest honors a chef can receive. And three Traverse Area chefs are on the cusp of receiving this very honor.
Semi-finalists in the category Best Chef: Great Lakes 2010 are chef Miles Anton of Trattoria Stella, chef Randy Chamberlain of Blu, and chef Guillaume Hazaël-Massieux of La Bécasse.
The semi-finalists were chosen from thousands of on-line entries in over a dozen categories. Finalists will be announced by the Foundation on Monday, March 22nd. Winners will be revealed on May 3, 2010 at the James Beard Foundation Awards Ceremony and Gala Reception in New York City.
Congratuations to our local chefs, and best of luck in the competition.
Winter Wonderfest Returns to Traverse City
February 9, 2010
A Frosty Weekend of Family Fun comes to the Cherry Capital February 12-14th
The 2010 Cherry Capital Winter Wonderfest is upon us, bringing fun to our frozen city. And this year it’s bigger and better than ever. New events like the Traverse City Microbrew and Music Festival, the "snowball" softball tournament and the Winter Wine Wonderland, will all add the excitement of this growing festival.
This year, there’s something here for everyone; man, woman, child, even dogs! In fact, you can bring your furry friend downtown for the first annual Monster Dog Pull where pooches of all shapes and sizes can test their strength with a weighted sled.
If you’re looking to join the festivities you’ll need to know where to go. Events are schedules across Traverse City, but are primariliy located in three areas: Downtown Traverse City, The Grand Traverse Resort & Spa and Mt. Holiday ski resort.
For details on all the events, check out the Cherry Capital Winter Wonderfest website at www.winterwonderfest.org.
Hearth and Vine Opens for Dinner
February 3, 2010
Black Star Farms announces the opening of Hearth & Vine serving dinner to the public Wednesday through Sunday evenings.
Black Star Farms, already well known for its award-winning wines and cheeses, is now serving dinner in Hearth & Vine, a vineyard café, at the Suttons Bay farm featuring wood-fired fare in a rustic yet elegant atmosphere.
The weekly menu at Hearth & Vine draws on ingredients produced on the farm, including pork and lamb, fresh eggs, 9 Bean Rows hoop house vegetables and hearth baked breads, and of course, Leelanau Cheese Co. cheeses and Black Star Farms wines. It’s truly a celebration of agriculture.
From late spring through fall, Hearth & Vine is open daily serving delicious wood-fired pizzas and sandwiches as well as soups and salads. Black Star Farms wine is available by the glass or bottle along with soft drinks, coffee and tea. Lunch and snacks can be enjoyed out on the terrace or indoors in the cozy cafe.
On the market side they’re all about local. Black Star Farms farm-fresh eggs and fruits and vegetables from their and neighboring farms are offered seasonally. Pastries, cookies and 9 Bean Rows hearth-baked breads, Black Star Farms maple syrup, verjus and kettle cooked jams and preserves, and the best of other locally produced items are also available.
Hearth and Vine is now open for dinner Wednesday-Sunday from 5pm to 9pm. Seating is limited and reservations are appreciated. For reservations, please call 231.944.1297
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