Huevos con Dios

I’m a creature of habit. And while that may sound mundane, hear me out before you pass judgment. I travel a fair amount. To help minimize the disorienting nature of travel I’ve developed a set of coping behaviors. I always stay at Hilton properties. Yes, selfishly it allows me to consolidate points. More importantly it guarantees that I’ll know how to access the Internet, where to find coffee and how to get a beer after 11:00.  When I started this piece, my car was parked in 6D; the same section I park in for every trip. I never worry about finding my car – a gift since I’m usually exhausted and / or hung-over by that point.

Over time my habitual behaviors have also become a vehicle for discovery. Perhaps you’ve read my piece on fish tacos. Regardless of the city or restaurant, I can’t make a stop in Southern Cal without ordering fish tacos [LINK].  

After writing my piece on said Tacos I developed a new perspective on habits. Suddenly my allegedly OCD behavior wasn’t a series of boring routines like computer code, rather I started seeing them as rituals, or sacred ceremonies that add richness to my life. And speaking of ritual, I realized I have a similar compulsion, er…ritual, for Huevos Rancheros.

It started innocently in the summer of 1999.  I found myself in Coalinga, CA – perhaps the most unfortunately named city in all of California. And while it may sound like a genital armpit, Coalinga is an oasis, situated at the base of the San Joaquin Valley halfway between LA and San Fran.

Coalinga has two claims to fame. First of all, its home to the Harris Ranch, the largest domestic cattle ranch within the continental US. The name Harris Ranch also applies to the Harris family’s well-appointed restaurant / hotel / travel stop. Exit 334 has become a common resting point for travelers making the I-5 trek between LA and San Francisco. Think of it as California’s answer to West Branch. The next closest city is Fresno, seventy miles northeast, and let’s face it, no one’s going out of their way to stop in Fresno.

The San Joaquin Valley is also Tomato Country. The vast majority of all Tomato Soup, Tomato Sauce, Tomato Ketchup and V-8 produced in the US starts with vine-ripe tomatoes grown South of Sacramento and North of Bakersfield. During the 1999 harvest season I spent a week driving up and down the San Joaquin valley with a few seasoned Ag guys.

   

This was my first of what became many trips to the Valley. I was pretty green. Luckily these brotherly Ag guys decided to adopt me and show me the ropes. They nicknamed me “Gringo Grande.” And as a result I spent the remainder of the trip unsuccessfully trying to parlay that name into “G Love,” but I digress.

I leaned a tremendous amount on that trip. At the risk of sounding grandiose, it’s had a lasting impact both personally and professionally. Among the many important lessons learned on that trip I discovered the difference between an Almond and an A-mond (mechanical harvesters shake the “l” out of it), I learned that  “revolutionary” GAPs (Good Agricultural Practices) include providing port-a-potties for the field workers lest they shit on your lettuce, and I discovered what “real” Ag guys eat for breakfast…Huevos Rancheros. Perhaps I was caught up in the moment, perhaps I’m romanticizing a fond memory… still as I remember it, at that moment, Huevos Rancheros at the Harris Ranch was the best breakfast of my life.

Since that trip I’ve made ordering Huevos Rancheros a moral imperative. It’s my personal stand, proving that I’m a “Real Ag Guy.” Regardless of the location, regardless the alternatives, if a breakfast menu includes Huevos Rancheros GastroBoy is required to order.

WHAT EXACTLY IS HUEVOS RANCHEROS?

Before I go any further I thought I’d better help educate the new generation of Gringo Grandes reading this post.

FROM WIKIPEDIA… “Huevos Rancheros (Spanish pronunciation: [ˈweβoz ranˈtʃeɾos], "rancher's eggs") is a popular breakfast dish consisting of eggs served in the style of the traditional large mid-morning fare on rural Mexican farms.

The basic dish consists of fried eggs served upon lightly fried corn tortillas topped with a tomato-chili sauce. Refried beans, Mexican-style rice, slices of avocado, or guacamole are common accompaniments.”

Since that fateful trip in 1999 I’ve experienced a pretty diverse series of Huevos meals.  To get a sense of range, log-on to the mobile Food Spotting App, search Huevos Rancheros and scroll through the photos. I’ve learned the subtleties of different tortilla presentations. The nuance of pinto vs. black vs. white beans, in all cases served whole vs. mashed and refried. I’ve learned that ranchero sauce, which should be a tomato-chili base, is often just salsa.  Avocado, a prerequisite in California, is an upcharge in the Midwest. I’ve learned that most “breakfast” joints cannot cook rice and asking for poached eggs will often earn you a scowl.

HUEVOS RANCHEROS IN THE WILD

Fankly, the majority of these meals have left me wanting. On more than one occasion I’ve had a severe case of plate-envy, wishing my self-imposed breakfast ritual would allow for more biscuits and gravy or chicken and waffles. Still, I follow the code.

Earlier this year I was in San Antonio for a conference. With limited time before meetings I made a culinary concession – I decided to eat at the hotel restaurant. In all candor, I was really craving a Starbucks oatmeal and a fruit parfait (yes I’m aware of how pathetic that sounds) but the line at Starbucks was beyond daunting.  So I sat down, opened the menu, saw Huevos Rancheros….and this piece was born.

It’s been fourteen years since my first Huevos at the Harris Ranch and truth be told this was the first time since Coalinga (say it again, “Coalinga,” still sounds dirty, doesn’t it?) I was genuinely surprised and delighted by what I received.

Most purists will likely argue that this was not a traditional Huevos Rancheros. To that I say, “so ‘effing what?” What’s so idealic about the original? It’s farm-hand peasant food. The equivalent to Mexican breakfast slop. I applaud the hotel culinary staff for making something more desirable. It was so good I had a repeat order the next day – and immediately starting scribing notes for this piece.

What made it so good? I don't want to blow the whole secret - but I'll give you a hint....CRUNCH. 

Two weeks later I was in Santa Monica, CA and had a chance to revisit another one of my favorite interpretations, Cora’s Coffee Shoppe. This is definitely a more traditional presentation. Whether or not you order Huevos Racheros, make sure include Cora’s on your next Santa Monica culinary tour.

HUEVOS RANCHEROS IN ANN ARBOR

Back home I often break the Huevos man code. That said, I have made a point of sampling the local flavor. It turns out that there’s many more local options than you may initially believe. Here’s a bit on three of my more familiar options. 

Seva        (choice of eggs or tofu on a fried corn tortilla, with ranchero sauce, black beans, mexican rice and broiled cheese or daiya, with a steamed whole wheat tortilla, $10)

Here’s a fun antidote…For years my code name for Seva has been “Moosewood.” For those out-of-the-know, Moosewood is a long recognized [mostly] vegetarian restaurant in Ithica, New York. They drew national fame in the 80’s by publishing a series of vegetarian cookbooks.

From my perspective, this was a different era. In the 80’s having a vegetarian menu was novel enough that taste wasn’t appropriately measured. The predominant ingredients were brown rice and tofu and the predominant flavor was hot sauce, which was necessary to make all of that brown go down. I’ll further explain my perspective by reveling that in my last year of undergrad I lived in a co-op. We had communal dinners. The cook’s favorite source for recipes was a Moosewood cookbook. They were the most bland and monotonous meals of my life. 

Now before you organize a hippi protest supporting Seva – let me say that I respect Seva. Not only do I long to have my photo taken atop Mt. Kilimanjaro wearing a blue Seva shirt so I can join the famed photo wall, I have absolute respect for any restaurant that endures for forty years relatively unchanged. It inhabits a special place in our community, and thereby earns leniency in my culinary evaluation.

Thinking about this article I did some research on Moosewood. In the process I learned that both Seva and Moosewood opened in 1973. They’re fraternal Big-Ten/ Ivy League twins. Be proud RTocco.

I just realized that I’ve written 270 words about Seva without specifically addressing the food. That pretty much sums up my culinary impression of Seva, whether we’re discussing Huevos or any other Moosewood-esque fare.  If you’re going to Seva strictly for the food you need to let up on the Patchouli and read some Ayn Rand. In either case, if you want to experience the legend as it’s existed for forty years you’d better hurry. Their lease is up soon.

Zingerman’s Roadhouse       (*Huevos Rancheros (V, GF) $9.50, Fresh scrambled eggs* on green chile salsa and topped with Ig Vella Monterey Jack cheese. Served over refried beans and a crispy tortilla. Add a side of bacon 3 pieces/$3.00)

This is where I remind everyone that I’m a totally biased Zingerman’s fan-boy. I once worked at the deli, my family eats at the Roadhouse more than any other restaurant in Ann Arbor and I have personal love and respect for many of the Zingy-people. This afternoon I’ll attend Grill’n, the annual Food Gatherer’s fundraiser –  yet another example of the tremendous impact these two crazy mensches have had on our community. 

Next, let me point out to all of the Zing-Haters that their version of Huevos is $0.50 cheaper than Seva. Take that Hippis.

Now for the eggs…ahh, see for yourself. Here’s what I will say – this is the heaviest, most flavorful bean dish Ann Arbor has to offer and Green Chile salsa will clear your sinuses. If my memory serves correctly, the tortillas were plated underneath the beans and eggs and I found that odd.

Aut Bar     (Two eggs over easy topped with ranchero sauce and cheese. Served with two tortillas, rice and beans. $5.75)

Yes, I said Aut Bar. One of the best “Townie secrets” is Sunday Brunch at the Aut Bar. Not only is sitting outside in Braun Court one of the city’s most glorious respites, the outdoor seating serves as a nice safe zone protecting uneasy breaders afraid of crossing the threshold from the young militant Nancy-Boys who resent the breaders presence.  Prior to being a bar the Aut was a Mexican restaurant. The flavor endures.  Whatever you do, don’t leave the Aut Bar without trying and order of the sweet potatoes. Trust me.

PS: This is still very much an “alternative” bar. Bringing children into the Aut Bar restroom may result in some curious observations.

Where else? The short list of additional local options includes Northside Grille, Café Marie and Sabor Latino. What are your thoughts on these contestants? Are there others worth mention? Use the comments section to keep me from my lonely cloud of self-loathing and doubt. 

Chick Food Breaks the Grass Ceiling | THE BIG SALAD

Try this … Go into a Zoup Restaurant during the weekday lunch rush. Count the ratio of women to men. I’m willing to be bet, nay, guarantee, you’ll find more chicks than dudes. Now go down the road to Great Plains Burgers and do the same math. All dudes, right?

Now consider this… According to the Marketing to Women Conference 85% of all brand purchases are made by women…And women account for 93% of food purchases. According to a study from the Boston Consulting Group, women in the U.S. reported “controlling” 72.8% of household spending. Welcome to the “She-conomoy,” right?

Maybe not. Answer this… Which is more mainstream? Burgers or Salad? If women control the purse strings of the world, why does “Dude Food” rule the gastronomic landscape? Hold that thought.

I’ll just have a Salad
In the traditional menu hierarchy a few recipes have been permanently relegated to understudy fame. Enter the salad. Muscle tissue, AKA Meat, embodies power and wealth. Fat represents flavor. Greens are just plain…plain.

And from an economics standpoint, few restaurateurs are getting in line to promote salads. The margins are meager. They have a limited shelf-life and a single brown leaf can render the entire entre a failure. It’s a hard kid to like.

Still salad has a requisite place on every menu from Chuckie Cheese to the Chop House. What gives? I'll tell you...the Veto Vote. Have you heard of it?

Imagine four friends discussing dinner. Three of them are salivating for meat. The fourth isn’t feeling it. After debating every traditional BBQ joint in town they end up at Casey's ordering four burgers and a mixed green salad with grilled salmon. If Casey's didn't have salads they've have gone to Red Hawk or Grizzly, or ABC, or any other joint that caters to broad palates. Welcome to the veto vote.

There’s another issue at play…sometime between Magnum PI and Glee the American health paradigm changed. Richard Simmons morphed into Jillian Michaels and our Nikes started coming with computer chips that synch with running maps, calorie counters, heart rate monitors and a host of other applications. Health has gone from fad to an integral component of well-being. And guess who came along for the ride? Salads.

Now here’s my final meditation before finally addressing the concept at hand. While health was becoming mainstream, there was a separate, still related transformation occurring. Diners have been replaced with cafes.

Kiss My Grits
In the 70s and 80s “fast casual” meant diners. Regardless of the time of day, you could park yourself in a booth and get a coffee, a BLT, a slice of pie or a short stack of pancakes. It was quick, it was easy and it was cheap. What it was not, however, was dramatically profitable or implicitly healthy. Simultaneously diners began looking for, albeit often only superficially, more healthy and fashionable alternatives. The owners and employees of these “greasy spoons” began looking for endeavors with better returns on investment.

Consider Panera Bread versus Denny’s, or locally the Clover Leaf or Afternoon Delight. Fundamentally these concepts are the same. In both cases old men read the paper over coffee and Danish. Harried business people use it as their office away from home and bored high school kids loiter exploiting the free refills. The only real difference is that Panera get’s better margins and fewer drunks. Flim Flam becoming Song Bird is a perfect example.

Building a Better Mouse Trap [or Brand]
Now let’s turn our sights to the Big Salad. As brands like Panera take over the world, new aspiring entrepreneurs are finding it more and more difficult to differentiate. The most commonly deployed tactic for competitive differentiation uses a single menu item as the hero. They may skew in primary day-part, still they all generically target the same crowd. Think about Zoup vs. Noodles & Co. vs. Einsteins vs. Olga’s. Each one of these concepts serves sandwiches (or an easily substitutable entrée), soup, salads and drinks. Are they really that different? Even traditionally fast food joints are emulating the ideal. McCafe is no accident. And since the world already has fancy bagels, burritos, crepes, coffee, noodles and wraps, why not salad?

The Big Salad
It started in Grosse Pointe by John Bornoty. John was not, by trade a restaurateur. He was, however, a tremendously talented and accomplished business mind. After a brief proof of concept John set-up the Big Salad for growth. While there are less than ten in existence today, they tout an aggressive goal of having over 220 by 2020. The Ann Arbor location that recently opened in the Plymouth Road Plaza is owned and operated by the young and promising Franchisee, Kevin Vlazny.

Break Down: It's pretty straight forward. Think Subway for salads. For the uninspired, Big Salad offers a handful of fairly staid speciality and signature salads. For the creative set, you're encouraged to pick your own creation. You have a choice of base (iceberg, romaine, spinach) about thirty meat, cheese and vegetable toppings and roughly twenty different dressings. For an upcharge you can add chicken breast, salmon or crab meat. portions are generous and if desired, come with a freshly baked whole grain dinner roll. Each salad is made to order and at the customers choosing, chopped rather than tossed. And while the name might imply nothing but salads, they ensure something for everyone by offering a few sandwiches and daily soups.

    

 
The chopping is curious. From the customer's stand point it's a tremendous show. The salad chefs use double bladed cutting wheels to mix and mince the ingredients. The uncommon preparation method is novel and entertaining. From an employer's standpoint, it's not only time consuming, but a workers comp claim waiting to happen. I'm not sure the result is worth the effort. While chopping salads does in fact provide a more thorough mixing of ingredients, it detracts from the aesthetic of fresh greens. I'm gonna go out on a limb and call it a gimmick - one that, at the same, is sure to impress the layperson.

Now here's the cleaver bits...Big Salad understands the mechanics of salad - specifically the cold chain. Even more importantly they understand the value of pageantry. Tremendous thought went into maintaining the quality of greens via constant temperature control. Still more thought went into making these actions visible.

The first thing you'll notice is the large salad chillers. As you can imagine, they go through a great deal of lettuce. Refrigerated make-line pans would work as well, yet keeping them stocked would proved futile. The chillers are very practical. And while not particularly inventive, I'm guessing most folks have not seen these counter-top chillers. Their large presence is impressive.

    

 
The next trick is less obvious. All of the salad bowls and tools are washed after every use and kept refrigerated. The sanitation is key to mitigating flavor contamination. The chilling is 50/50 practical and showmanship. In either case, it's a wonderfully marketable feature of their service.

I've now been to the Big Salad twice, once on a whim, and a second time two days later to gather more intellience and test my initial reactions. Business appears brisk. On both occasions there was a line stretching to the door. They do a fair job of getting folks through the line in a reasonable amount of time. The dining room is a bit stark. There's opportunity to better establish the brand's character with stronger atmospheric detail. Surprisingly, the crowd was not entirely chicks. Though I did note that I was the only "all male" party. If they can harness the loyaty of female shoppers they just might be onto something.

Flavor: So here's the real test...how did it taste? Frankly, meh. Not bad, not great. Safe. Lately I've found myself eating salads with little or no dressing, which made Big Salad a challenge. They were heavy handed with with the sauce. They're clearly going after scale versus Michelan stars. The toppings were adequate if not pedestrian. The dressings appear to be made from soy-bean oil and flavor packets versus more expensive ingredients like olive oil, fresh citrus and aged vinegars. The balsamic basil vinaigrette was a wee bit tart and acidic. The bread was without character and the beverages were run of the mill soda and iced tea.

Final Verdict:The jury is out. Don't go out and buy a franchise just yet. I applaud the Big Salad for creating a unique take on the cafe experience. Still, it's new territory. I'll be curious to see how they endure. My guess is that they'll see traffic slow in colder months. Assuming the name is not inherently limiting it's an opportunity to market their soup and sandwiches. I'd also like to see how they fare in a less affluent location. Professional Ann Arborites are willing to pay over $10 for salad and a soda. Will the Jackson's of the world? If not growth will be limiting. Finally, lunchtime catering seems to be the fiscal excellerator for fast casual concepts. Can Big Salad win over the office Bettys?

Net, Big Salad is clearly better than the drive-through at McDonalds, still shy of lunch at Juicy Kitchen, the Lunch Box, the Beet Box or Jerusalem Garden. I'm hoping there's a sufficient pool of white collar women to keep them in business. Welcome to town Big Salad. Good luck.

Las Vegas | Neon Boneyard

This post is dedicted to the Memory of Dr. Steven E. Gradwohl, or as I knew him, "Stevie G."

This weekend I was in Vegas. That's where I got the call. Stevie G is dead. While the english language is a mighty tool, words alone will never adequately describe grief. I was gutted.  I was in no condition to hit the Vegas Strip. But there I was. 

It’s relevant to know that I have a passion for historic neon signs.  To get some space and collect my thoughts I went out to the Neon Boneyard, a two-acre site owned and operated by an organization dedicated to collecting, preserving, studying and exhibiting iconic Las Vegas signs. It was a perfect respite.

While I wandered the dessert that afternoon I spent a lot of energy processing my thoughts about Stevie G. It struck me that while many folks will remember Steve as a doctor, a proud Field Hockey father, a runner, a cast member in multiple Burns Park plays…I know Steve as a foodie.   In fact, Steve’s had a significant role in many A2GastroBoy articles.

• Steve was the first friend to get home delivery for freshly roasted [Mighty Good] Coffee. It was Steve who would encourage me to try it, inspiring my piece on Coffee. [LINK] 
• When I wrote about steak, it was because of a weekend with Steve. The lead photo is of a meal he and I cooked together. [LINK]
• It was Steve who taught me one of the best Daddy meals known to man, “Hot Dog on a Stick.” I detailed it in my piece about Hot Dogs in April 2012. [LINK] 
• And perhaps my favorite Stevie G food memories came last fall on a trip to Dallas. Eight of us had dinner at Nobu – the chef’s tasting menu and many bottles of wine. It was an epic meal. Now, you need to appreciate that Steve was a frugal man. And while Steve ate well, he would never treat himself to meals this extravagant. When the bill came he was absolutely taken aback. It was so out of character for his financial sensibilities that he kept a copy of the check as souvenir. This is the same man who often reminded me, “when the money’s tight the Rock is right.” Referring of course to his willingness to drink Rolling Rock Beer.

I will miss you Stevie G. The world is a better place because of you. I am humbled and honored to call you my friend. This slide show is for you. 

A2GB Dining Guide: Petoskey

While I call Ann Arbor home, my Michigan heart lives north of the 45^th parallel.

As a sprout I spent summers on Torch Lake or the Leelanau Peninsula. I grew accustomed to small towns short on amenities and long on charm. These havens were a cleansing respite, a welcome escape from the concrete brown fields of downstate. From Alden to Northport to Frankfort I fell in love with lake living.  

As a man-child I won the proverbial lottery. I married into 200 feet of frontage on Walloon Lake. What’s even more amazing is the knowledge that this northern homestead sits perfectly between Boyne City, Charlevoix and Petoskey. It’s a Gastronomic isosceles Triangle. And just around the Bay is Harbor Springs, yet another gemstone community. Life is good – and that is not lost on me. 

And now it’s spring; time to put the dock in; time to renew the fishing license; time to plan my summer up north.  In the last few weeks I’ve become completely preoccupied with plans for summer; daydreams about kayaks and coffee, sport boats and sunsets.

Perhaps you too will spend time up north this summer. Perhaps you’re a transplant just learning the grandeur of “up north.” In either case, I thought it might be of interest to share some of my favorite gastronomic landmarks.

Last year I wrote a piece defining two separate “up north’ territories [LINK]. Even in that paradigm, limiting my focus to one territory it too broad for a single post. This piece will focus specifically on Petoskey. In the future I’ll separate pieces for each additional northern community.

BREAKFAST

Ahhh, the most important meal of the day... That said it’s rare that I eat out for an up north breakfast. I much prefer watching the sunrise from my kayak and returning home for an omelet with the family. Still, there are times when I find myself in town before noon.  For those occasions I’ve developed two wonderful breakfast rituals.

Julienne Tomatoes: Imagine Marge’s diner meets a northern farm stand. With warm wood floors and vintage furniture JT oozes with charm. The menu is concise; basic fare with loving care.  And while I may loose my man card for admitting it, I’m grown fond of their quiche. JT also makes great sandwiches for a casual lunch.

Twisted Olive Café: There are two distinct sides to Petoskey. Just as Julienned Tomatoes is quaint and humble, the Twisted Olive has an air of sophistication. At JT folks read the bulletin board. At Twisted Olive guests bring in the New York Times. The menu is heavily influenced by the Mediterranean diet. And they make a mean Croque Madame. In the last year Twisted Olive has expanded to include evening service. The menu looks very promising.

LUNCH

Really? Who goes out for lunch when you’re on the lake? Get out and enjoy life. Move on.

DINNER

While I love to eat at the cottage for the first half of the day, I relish an evening out on the town.  Here are some options for a superb supper.

Chandlers:  There’s no secret that Chandlers is the perennial favorite in Petoskey. It’s the undisputed leader in all of Emmett County. Here’s why I love Chandlers…Psyche! I would tell you all about it, but frankly I’m already annoyed at the crowd of DBs from Bay Harbor who look like they’re going clubbing. Find somewhere else...perhaps Odawa. (HINT: amazing atmosphere, great wine list, even better cocktails, BFF servers and steak tartare).

American Spoon Café: There’s a new option in town from a surprisingly familiar face.  For years American Spoon has been a staple for jams and jellies. Last summer our boy Justin recruited some up north culinary heavies (can you say Tapawingo) and expanded the café from gelato and coffee to full meals. Yes, the gingham shirts and white beadboard wainscoting is a bit puritan-preppie. Having said that they’ve created one of the finer menus north in all of northern Michigan.  And while many things are superb, I am downright nuts for the burger, house made pickles and green bean salad. Enjoy.

Palette Bistro: The fine folks who’ve previously brought you Parkside Grill and Roast & Toast have done a complete remodel of the of former Andante building.  I dare say you may not recognize the place. Fear not, the dining room lakeside view is in tact. I’m particularly fond of the upper level deck and the small charming bar area. Service, menu and bar were solid.

PROVISIONING

Here’s the real story. Yes, restaurants are stunning. Still, the best moments exist when we provide for ourselves; when we hunt and forage and cook on an open fire. Here’s a few of my favorite Petoskey food sources.

Jonecheck [Centennial] Farms (tendersweetcorn.com): Have you heard the term, “knee high by the fourth of July?” It’s true. Each July I pass Jonecheck Farm anxiously waiting for August when we make daily stops to buy fresh corn picked daily and a bouquet for the table. Get there early, as they’re prone to run out. You can also pick-up heirloom tomatoes, salad mix and a few other seasonal gems.

Tannery Creek Meat Market: With so much produce in season it’s easy to overlook the proteins. Thankfully we have the Tannery to keep us honest. This is a classic butcher, a shrine to meat. I feel more masculine every time I enter. And the entire staff is engaging and helpful. Dig it. Side note, they also stock some great craft beers. That one less stop on the way back.

Johan’s Bakery: I’m on record saying that you can’t get a decent bagel in Petoskey. I stand by that assessment. Here’s another option – pastry. My father in law has established a family ritual of finishing brunch at the lake with a Johan’s pecan roll or sticky bun. You may ask, dessert at Breakfast? Sure. You’re on the lake. Live a little. And randomly they have a large parrot in the lobby. So there’s that.

BEER

I’ll be honest, while Michigan is a top-5 craft brewing state Petoskey has not historically been a source of interest for the brewing enthusiast. It appears that may be changing. In the last few months’ two separate breweries have tapped the scene.

Beards Brewery: While I’ve yet to cross the threshold, all signs point towards an amazing existence. Beards is a small niche brewery in every fashion. Tucked away behind a few shops on Howard St., two buddies have grown their home brewing hobby into an admirable small barrel brew house. I’d heard they are brewing a fair amount of session beers, yet their web site current lists some pretty interesting beers with serious ABVs. In either case – I’m excited of the prospect of having someplace to hideout while Mrs. GastroBoy subsidizes the local economy on Lake Street.

Petoskey Brewing: If these guys have their way every restaurant in Emmett County will be serving Petoskey Brewing beers. They’re aggressively pursuing distribution. Clearly more commercially driven that Beards, still early reports on the beer are favorable. I’m enjoying the photos of their building. They’ve renovated an iconic landmark along 119 that was once, you guessed it, a brewery.  And as a bonus, it’s also easily accessible from the county bike trail. Um honey, I’m going for a long “bike ride.”

Honorable Mention      So, that it’s; my primer on Petoskey. Yes, I’m sure I’ve offended some with what I’ve left out. Still, this is enough to wet your whistle. Before I go however, I will give you one last treat. I can’t write a piece about Petoskey without giving some major props to Papa Lou’s. It’s become our go-to joint for watching games during football season. But that’s not why I mention it.

Last season I witnessed something peculiar upstairs at Papa Lou’s. They were installing swings. Think about that. Right? It didn’t make sense. Then I came back in the fall and witnessed something that can’t be unseen. Nothing says Girls Gone Wild, or in this case, Bunko Bettys gone Bizerk, like swings in a bar. Thank you Papa. Thank you for reminding us that Fudgies are alive and well. Here’s your moment of Zen.  

Food Goes Social

Author’s disclaimer: I am in no way associated to any of the businesses mentioned in this piece.  This is not an advertorial and no animals were harmed in the making of this episode.

 

Guess what I just heard… Some people actually enjoy the company of others. Crazy, right?

For years I’ve been called anti-social, a curmudgeon, or simply a dick. Well guess what all you judgmental, emotionally co-dependant bastards? I’m not anti-social.  There’s a clinical explanation for my demeanor.  According to the Myers-Briggs personality test I’m an introvert. More specifically, I’m an INTJ (note: while that explains a lot, I may also be a dick).

As an introvert, I’ve never understood the draw to social events. Yes, I value professional networking. And I can excuse mating rituals (aka blind dates, speed dating, desperate divorcee’s at the Habitat Lounge, etc.). But aside from professional or sexual advancement why would anyone willingly spend time with strangers?

Apparently I’m in the minority. In 2000 I joined forced with the other team.  I married a “People Person.” At first it was thrilling, almost voyeuristic. She talked to real life strangers.  On planes, instead of hiding in a magazine we spoke to the people sitting next to us. At restaurants we chatted-up everyone from the host to wait staff to the table across the way with an interesting scarf. And guess what happened? These people spoke back. We learned things. We laughed. We made friends. Bizarre, right?!

Since that time I’ve been thrust into a constant stream of forced socialization. Apparently when you make a new acquaintance it’s customary to address them on your next encounter. My fortress of social-solitude has been obliterated. I can’t even go grocery shopping without the dreaded “stop and chat.” But I digress.

Social Media Makes Food Social

So perhaps you’re not as lucky as GastroBoy. Maybe you don’t have a personal social planner. Ans perhaps, unlike me, you don't prefer eating alone at the bar. Food is inherently social. How do you find folks to dine with? How do you justify cooking an entire roast when you live alone? Look no further. There’s an app for that.

Have you ever learned a strange new word and then heard it used three times in the next week?  Recently I heard about a new “social media” app for creating meet-ups at local restaurants. Within days I read about a separate web service that helps folks find pub-crawl style restaurant tours; then anther servied came into my news stream, and another. Suddenly there’s an entire  category of social media dining services. 

As an introvert I see these services as riddled with conflict. As a social capitalist I’m intrigued. Each offers a unique consumer proposition. More curiously, each has a built in model for monetization and scale. Can they really make it? Will users flock or is it a ridiculous exploit – AKA – Are they Rad or Fad? Let’s review.

Bringing Strangers Together in Public (AKA Meet ups)

BlendAbout.com (find New Places to Eat and Cool People to Meet): Here’s the set-up…BlendAbouts social dining service matches you with like-minded folks for group meals at local restaurants. According to their pitch, there’s no awkward 1:1s – safety in numbers.  So basically it’s a marketing service for group events. Theoretically you’ll receive a special chef’s menu or unique experience.  I call bullshit. While the concept is genius, the reality is a social club for mouth-breathers. Most noteworthy restaurants already offer chef's experience events. And EVERY restaurat accommodates solo diners. Are there really that many folks who need a service to dine out? 

VERDICT: GastrobBoy says FAD.

DishCrawl.com: Here's a curious take...DishCrawl distinguishes from BlendAbout by adding the Pub-Crawl format. For a flat fee strangers receive an evening guaranteed to include multiple stops. Frankly, unless it’s on a Tuesday I don’t see the draw for restaurants to participate. Let’s say the facilitators are able to secure worthwhile destinations. What’s the appeal to participants?  How many meals can you have in one night? The success hinges on the facilitators ability to create worthwhile themes within close proximity. I see a lot of beer and cocktails in their future – ergo the Ann Arbor’s Artini event. It may also take off as a turn-key social event for busy friends who shudder athte idea of planning thier own night out. 

VERDICT: Rad (just barely)

AUTHOR’s NOTE: In Michigan Motor City Brew Tours already has the beer angle wrapped up – FTW.

Bringing Strangers Together in Private [Homes]

Feastly.com (Authentic Food with Real People): Looking for something a little more authentic and intimate? Perhaps you love to cook Paella but live alone and can’t justify the large grocery bill. Feastly creates a venue for cooks and “feasters” to hook-up for home-cooked meals in a private residence. “Feasters” help pay for the groceries and enjoy a meal unavailable to the masses.  The service is currently in private beta.  Like AirBNB or VRBO, there’s an inherent level of risk. Having said that, I feel as though this is one of the coolest ways technology is being used to bring people together. I foresee niche home-chefs becoming sought after underground stars. It may also serve as a powerful incubator for promising restraunteurs.

VERDICT: Very, Very Rad.

 

Laggards Are People Too

Perhaps this whole social media ‘thang just aint your bag. There are still ways for the less tech-savvy foodies to commune with total strangers.  Here’s a few “web 1.0” Ann Arbor foodie networks.

Bona Sera Super Club     While most of their energy of late has been directed towards running Ypsilanti’s newest café, the power duo of Bad Fairy & Wonder Woman manage to fit in an occasional secret dinner club event from time to time.  The venues are constantly changing and the menus are always epic. Follow them on Facebook or Twitter for the inside scoop.

Tammy’s Tastings / TT Super Club     Theoretically this is similar to Bona Sera, though I have no personal experience. Lately it appears as though Tammy is spending more energy on hosting cocktail classes. Be forewarned, if you attend one of these classes you may be forced to don cheap Hawaiian Lei’s while making Tiki drinks at a “prohibition” bar.

Edible Lab     Imagine all of the best parts about a cooking class combined with the social excitement of a secret Popup café. Welcome to the Edible Lab, the brainchild of local boy Aaron Van Dyke. Recent events have included poultry butchery and Paella making. Here’s hoping Aaron keeps it up for a long time to come.

Café Selma     Of course the best way to commune with strangers over a nourishing meal is by visiting Selma Café. Get there early, pay generously and don’t park within two blocks! THIS JUST IN.... Cafe Selma will be on Hiatus until further notice. Read all aout it here ... [LINK]

WILD CARD: MyFab5

Since we’re talking about food and social media I thought I’d mention Ann Arbor’s newest tech start-up, MyFab5. Seperate from in-personal social events there's a host of web and mobile apps designed to make food social. These apps focus on ratings, sharing photos, reccomendations, etc. They are the Yelps, Urbanspoon, Foodspotting, yada, yada, yada.

Some enterprising local minds have come up with a new take on these apps to help “simplify the way people recommend their favorite places and find the best places.” In theory it’s a pretty powerful concept. I travel a lot, and I have a lot of Facebook friends in other area codes. The idea of harnessing their experience is encouraging. Wouldn't it simplify travel planning if you knew what Portland restaurants your Northwest foodie friends prefered? Still, success relies upon each of these folks actively engaging in a rating system.

There’s no saying what makes an app successful…satisfying an unmet consumer need, popular early adopters or just plain luck. Whatever it is, here’s best wishes to the folks at Fab5. Check’em out. 

Have you used any of these services? Do they excite you? Disgust you? Click "Comment" and share.