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Letters 04-21-2014

An Exercise of Power

Many brave men and women have worn and do wear the military uniform of the United States of America. They put their lives at risk and have lost their lives to protect our freedom, our loved ones and our right to vote...


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Ross Boissoneau

 
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Monday, August 19, 2013

Tasteful

Dining Ross Boissoneau Starting a restaurant is a demanding endeavor. But for the After 26 project, the scope of the challenge was even more daunting. Its mission was also to provide employment opportunities for people with special needs who had aged out of public educational programs.
 
Monday, July 29, 2013

Tasteful

Dining Ross Boissoneau The menu is the brainchild of chef D.J. Flynn. A veteran of the food service industry in the area, Flynn previously served as executive chef at Bay Harbor and also worked at Tapawingo, the late lamented Ellsworth eatery that regularly topped the state’s best restaurant lists.
 
Wednesday, July 24, 2013

Tasteful

Dining Ross Boissoneau Another favorite is the Echo’s Bend pizza. It includes fresh offerings from Echo Bend farm in Arcadia, brought in by server Charla Kramer, who owns and runs the farm with her husband Tom. It’s topped with goat cheese, toasted nuts, and chef’s choice of sauce.
 
Wednesday, June 19, 2013

Wood-fired Pizza on the Rise at Full Moon

Dining Ross Boissoneau Don’t turn your back. That’s the advice from Mark Nelson. But he’s not talking about a shifty-eyed passer-by. No, he’s referring to the behemoth wood-fired oven that takes up a large portion of the space inside Full Moon Pizza Company, the restaurant he and Nathan Knickerbocker own and run.
 
Monday, June 17, 2013

Hot Spots

Live music is back in vogue at venues ‘round the region

Features Ross Boissoneau For example, his gigs at Stella’s and Kilkenny’s feature solo guitar; at Om he typically plays with Nancy Stignatta or Laurie Sears on flute; the deck at Holiday Inn finds him with singer/songwriter Mike Moran.
 
Tuesday, May 21, 2013

Steaks a specialty at Copper Falls

Dining Ross Boissoneau Copper Falls Steakhouse is located at 1796 S. Garfi eld Ave. Hours are 11-9 Monday through Friday, 12-9 Saturday, and 10-9 Sunday, with brunch from 10 to 3. Those hours will expand this summer. Call 943-1103 or visit online at copperfallssteakhousetc.com or on Facebook.
 
Monday, April 29, 2013

A Move Uptown

Dining Ross Boissoneau Paul and Brigette Barbas, proprietors of those two restaurants, have opened their new- est endeavor uptown. Make that Uptown. Located just east of downtown TC on Front Street, Uptown opened April 15, and Paul Barbas says they have been pleasantly surprised at the response thus far.
 
Monday, March 25, 2013

For the Best Dressed Man,

Features Ross Boissoneau

Classic. That word can describe many things: Music. Cuisine. Clothing.

It’s the lattermost that concerns Maurie Allen. Despite some rather, umm, flashy socks on display, the attire at Captain’s Quarters has always hewed toward apparel that is both stylish and timeless.

That’s why Captain’s Quarters was voted “Best Men’s Clothing Store” by Express readers in the Grand Traverse area.

 
Monday, December 17, 2012

Harbor 22 Bar & Grill offers eclectic, tasty menu

Ross Boissoneau   At Harbor 22, it’s all about the teamwork with a staff of enthusiastic chefs and managers.  So, what about the food? Local whitefish makes an appearance, of course, but in some unexpecte
 
Monday, December 10, 2012

They're SugarKissed

Ross Boissoneau     If you find yourself hungering for a sweet treat, Christine Burke has you covered.    Actually, you can get your yogurt covered there, with any of a multitude of topp
 
Monday, November 26, 2012

Raise a glass to Old Town's new Brewery Ferment

Dining Ross Boissoneau But if it’s all about the beer at a neighborhood bar, then maybe Brewery Ferment is on to something. The owners of Traverse City’s newest nightspot are hoping that the beers, plus the tavern’s location on Union Street south of Eighth, will make it both a neighborhood success and a draw for those navigating the downtown scene.
 
Tuesday, November 13, 2012

Tasteful

Dining Ross Boissoneau “A stuffed meatball isn’t a meatball anymore. I wanted to go back to what I remember: fresh herbs, pesto, basil, garlic – what’s better?” The answer, as far as he was concerned, was nothing. That’s why the menu at Nonna’s isn’t overrun with ingredients.
 
Monday, November 5, 2012

Tasteful

Dining Ross Boissoneau She got a job in the coffee shop at Grand Traverse Resort, and within two years worked her way up to sous chef at Aeyrie, the resort’s restaurant at the top of the tower. That’s where she was working when Waldrup offered her a job as second-in-command at his new operation.
 
Wednesday, October 24, 2012

Tasteful

Dining Ross Boissoneau But in the years since, their patrons have helped the restaurant evolve. While it still boasts some surprises, the Cedar Rustic Inn now specializes in what some might think of traditional food, such as pot roast and fried chicken, but all expertly prepared.
 
Monday, April 16, 2012

On an Old Mission from God

Features Ross Boissoneau “There’s so much to the food industry,” said Brown. “The next weekend (after that fateful family meeting), we went to the farm market at Building 50. The weekend after that the Department of Agriculture showed up. We had no idea you needed to be (licensed).
 
 
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