Bear Lake Tavern in North Muskegon - June 2017

Hoby Thrasher's New Bear Lake Tavern
360 Ruddiman Drive
Muskegon, MI  49445

Arrive by car or boat!  

Bari's entree

Our Most Excellent Dining Adventure...

"It's been years since I’ve eaten at the Bear Lake Tavern (BLT). It was time, particularly since the recommendation came from friend, Ken Lahey. I wasn't disappointed, but I'm getting ahead of myself.

The energetic atmosphere of the BLT, even at 6 pm, hasn’t changed from the past. Although we had a reservation, we had a choice of tables inside or out. (The outside seating faces Ruddiman not Bear Lake so it didn't appeal to us.)

We chose a table for six even though we were only three. (Friends from Grand Haven almost joined us; however, they got their table just after sitting down.) The table location was good: we were in a corner, we could see people coming in, and we weren’t in the middle of the restaurant. Our first order of business was ordering drinks while looking over the menu and wallboard. The BLT has a nice wine list; I ordered the La Crema Chardonnay ($9). It paired nicely with the Fried Green Tomato appetizer with a pesto-like dipping sauce ($7) we shared. 

The next decision was to choose an entree. What interesting choices in addition to the burger and sandwich side of the menu! I chose a new menu item, “Great Lakes Baby Walleye, 8 oz. golden fried like our perch or sautéed without breading, French fries, lemon, tarter sauce, and coleslaw.” ($17) I chose the sautéed version. The fries were perfectly crispy as requested. (I did have help eating them from Kelle and Sharon.) The tarter sauce was good; however, the light seasoning on the sautéed filets made them tasty on their own. I savored every bite of them, saving one to take home. 

Oh, there were a few bites that went to the other Divas. I'm still smiling about the meal and would order it again! I also enjoyed bites of Kelle and Sharon's entrees as well.

Before finishing my yummy meal, I ordered the house Chardonnay ($5.50) that was particularly good for the price.

While enjoying my wine, Kelle and Sharon ordered dessert. However, I don't remember what it was because I didn't have any. It was probably something chocolate. They ate and I sipped!" 

[Though the BLT was busy, our server didn't rush us as we enjoyed our dining experience. Surprisingly, there were a number of people there that I knew. It's a good thing we weren't trying to "hide out"!]

Note: Ruddiman is 25 and 30 mph.

Sharon's entree

"The Dining Divas recently enjoyed an absolutely fantastic, casual Saturday evening dinner at the BLT, a landmark since 1929.  Located between Muskegon Lake and Bear Lake, it is a pretty drive accessible either by boat or car.  

Bari and Kelle chose a perfect table past the foyer and near the entrance, which gave us a view of customers coming and going.  We even noticed a few nice looking men we referred to as "eye candy"!  (Did I just say that!)  

Bari had some friends stop by to chat and everyone commented on the wonderful food.  We hadn't been to the BLT in several years, and the "word on the street" was that we wouldn't be disappointed!  In fact, we were thrilled with our dining experience!  

I enjoyed two vodka cocktails ($2.75 each) with our shared appetizer of Fried Green Tomatoes sautéed in olive oil and lightly breaded for $7.  For my entree, I was anxious to try modern stone-age cooking - and let me tell you - it was incredibly delicious!  After a nicely chilled crispy mixed green salad, our server, Stacie, who was terrific and patient, brought me a plate with a 700 degree lava rock sprinkled with a bit of sea salt.  On the side of the rock were raw, sliced tenderloin Filet Mignon medallions and two of the most delicious sauces ever to pass my lips:  a stroganoff "gravy" and creamed horseradish.  The sides were fresh steamed vegetables and yellow rice, all for $19!  

At the end of this delicious Lava Rock cooking experience, I said wistfully, "I wish I had another stomach," as I would love to have eaten a second entree - it was THAT good!  If you prefer, you can order one of their great array of sandwiches and other menu items.    Kelle and I shared a dessert:  a hot fudge sundae for $6, where we came close to licking the plate!  

Finally, this is such a casual fun restaurant that I will return to again and again, as the menu choices are truly outstanding - especially the "Lava Rock" which I had only experienced in a top Chicago restaurant until now.  Way to go North Muskegon!"

Kelle's Entree

"Sharon and I were out one night having one of our high-top dinners when we happened to glance at a Facebook post of Ken Lahey at the BLT.  His response to Bari's question of his dining experience said, "it was well worth it".  So, we looked at each other and had no doubt this was going to be our next dining adventure.  We were excited to go to what seemed like a new establishment, even though all of us have a long history with the BLT.  Our history was a topic of table conversation as soon as we were seated.  

We played it safe and decided to make a 6 pm reservation on a Saturday night.  We were told it would start getting busy around 6:30 pm and that's exactly what happened. 

Deciding on an entree wasn't easy since the menu has quite a nice selection, but I chose the "Black and Bleu Halibut with bleu cheese crumbles, mashed potatoes, with stroganoff gravy, fresh steamed vegetables." ($25)  In my opinion, the picture doesn't do it justice.  I love bleu cheese, and have had it on steak, but never fish.  (How did that happen?) I couldn't wait to try it and must say I absolutely LOVED the combination.  I would gladly order it again, but there are many other selections I would like to order as well.  Like Bari said, we did take bites of each other's entrees, which is always fun.  Her french fries were perfect and irresistible! 

The drive out to the BLT was really nice.  For some reason,  I felt like I was on a mini getaway adventure.  But I knew we weren't far from home when half of the people walking in the door knew Bari and stopped by our table for a quick visit.  

We had a lot of quirky conversation topics that night, but I have to admit that Sharon wishing she had a second stomach was the best of all!  

Just a heads up... Sharon mentioned that a week or so later she drove to the BLT with a group of friends to have lunch and found out they are closed on Mondays.  

We give the BLT a big "forks up" and look forward to going back!"

The Divas want it to be noted, with all due respect, that the views and opinions shared in this venue do not represent those of the Grand Haven Tribune and are entirely based on each individual dining experience we encounter.  Perhaps on any other occasion, they may differ.  Our dining experience is entirely at our own expense and not covered by the Grand Haven Tribune or any dining establishment.  

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Courses at the Culinary Institute in Muskegon

Some of our dining adventures are more fun than others and that's exactly how we describe our two-hour luncheon at Courses in Muskegon!  

If you haven't been there, Courses is part of the Culinary Institute and is one part restaurant and one part classroom.  The impeccable service starts the minute you walk in the door.  A student in training immediately asks to take your coat while you receive a glass of water from your server.  If you don't want to read the three-course menu, just look up at the TV screen on the wall and you'll see photos of all the dishes being offered that day.  Another screen offers a view of the kitchen where you can watch your meal being prepared and plated by chefs in training. 

Sharon and Kelle were happy to have a new Diva join us!  Sarah Zysk is a longtime friend of Sharon's and a true foodie.  Sharon and Sarah are part of a committee at Spring Lake Country Club where they get to vote on a new chef for the club after tasting their creative dishes.  What a great committee to serve on!   

Chef Char (WZZM 13 chef) is a 2012 graduate of the Culinary Institute so we invited her to join us for lunch.  Char had an important meeting to attend that day, but she did come back with an offer we can't refuse!  Girls night out cooking class where she is currently teaching at the Kitchen 242 in the Muskegon Farmer's Market.    

Here are a few tips she shared prior to us going to Courses:  "Give consideration to the feature of the day on the menu - it may be a student's creation in back of house, based on the study protein of the week.  The feature dessert is likely to be a baking and pastry intern's creation.  If they are offering side table demonstrations, take it.  The students may be graded on their bananas foster or Caesar salad demonstration during week six or eight of the semester.  Please order the coffee service. It is French Pressed coffee with all sorts of goodies!"   

After lunch was over we just had to tell them we are doing a review.  Our very attentive and personable server, Corrine, sent over Dave Spicher, who is the Food and Beverage Management Instructor and Manager of Courses.  We raved about our whole experience and he asked us to meet creative Chef Micky Johnson.  By 2:15 pm we were on our way out the door when Dave said, "Thank you for making our day." 

The feeling is mutual, Dave!  

Courses is one part restaurant and one part classroom staffed and operated by students from the Culinary Institute of Michigan.  Students learn how to run a kitchen, dining room, and bar in a real-world environment. 

Crab Cake $7 - Roasted red pepper coulis, creole remoulade, napa slaw

Duck Fat Fries $6 - Truffle oil, parmesan, tarragon aioli, chimichurri, rosemary ketchup

Beets And Greens $5 - Frisee, roasted beets, pickled shallot, smoked pecans, orange-ginger vinaigrette

Sarah:  "What a delightful culinary experience I had today at Courses!  It was my first time dining with the Lakeshore Dining Divas, a fun and fascinating group of women!  Although I was aware of the Culinary Institute at Baker College and its many awards, it was my first meal at the restaurant. What a wonderful surprise it was!  Not only was the food and presentation magnificent, the servers and staff went out of their way to please. Wow!

Our First Course selections were Duck Fat Fries and Crab Cake.  The generous portion of fries was served with three sauces – a rich and creamy tarragon aioli, a tantalizing chimichurri and my favorite, a simple and flavorful rosemary ketchup. While the initial order of fries was a little undercooked, our server quickly brought us another order of properly prepared fries.

The fresh, flaky Crab Cake was lightly encrusted and accompanied by a perfect blend of zippy red pepper coulis, creole remoulade and slaw.

My next course was a colorful salad of yellow and red beets on a bed of fresh mixed greens. The perfect blend of flavors in the orange-ginger vinaigrette along with the pickled shallots and spiced pecans added a delightful twist to a flavorful and nutritious dish.

By this time we were all feeling wonderfully full so decided to share our Entrée.  Our server brought two beautifully plated half portions of Pan Roasted Salmon.  The delicate flavor of the salmon was enhanced by the delicious quinoa and fresh pico de gallo.  The real bonus was the “melt in your mouth” jalapeno-mint butter and the amazing little chile threads….a beautiful and flavorful entrée! 

Although we were too full to order one of the scrumptious looking desserts, it is another reason for a return trip.  If you haven’t already experienced the “working classroom” at the Culinary Institute, I would highly recommend it. What a gem we have on the Lakeshore.  My only wish is that they will also be open for dinner so we can enjoy some of the interesting libations from the school of mixology. I’ll be back!"

Cimply Michigan $4 (Spelled with a C!) - Artisan mixed greens, bacon, dried cherries, pear, red onion, goat cheese, blueberry vinaigrette

Pork BBQ $10 - Slow smoked pork shoulder, sweet corn & andouille polenta, braised greens, carolina bbq sauce

Kelle:  "I don't usually have three courses at lunchtime, but came prepared to make room for all of the above.  Actually, I just met Carla Hill at Courses the week before and we both ordered the delicious salmon.  After that I told Sharon this is a must for our next adventure.  Naturally, she was on board!   Everything was outstanding. I would gladly go back and get all of the above again and again.  We had the best two-hour lunch ever!"

Pan Roasted Salmon $9 - Warm quinoa salad, jalapeno-mint butter, fresh pico de gallo, chile threads (Half order)


Sharon:  "The Dining Divas and guest, Sarah Zysk, recently had an outstanding gourmet lunch at Courses, the Culinary Institute of Michigan's restaurant and classroom in the heart of downtown Muskegon.

From the moment we were seated we experienced an exceptionally warm, friendly welcome and professional service.
Our trio opted to enjoy sharing several courses in order to allow as much tasting as possible from many appetizing menu options. We began with Duck Fat Fries with truffle oil, Parmesan and three outstanding sauces: Rosemary Ketchup, Chimichurri and Tarragon Aoili. The presentation was trendy and fun ( a parchment-lined cone-shaped wire rack for the fries) with the three small sauce bowls on the plate. The fries, although delicious, were not crispy enough for us. 

The pleasant Manager, Dave Spicher, joined our conversation and insisted upon sending us a new order!  The second batch was a bit better but still not as crispy as they should have been. With that, the Executive Chef Chris Sowa joined us, aware of the conversation, and explained that they were having issues with their existing shipment of potatoes not frying up correctly. Hopefully the problem has been solved!

We also tasted the Crab Cake with Roasted Red Pepper Coulis, Creole Remoulade , Napa Slaw garnish and a generous amount of real crabmeat with no filler which can often be the case.  Again, the presentation and combination of flavors  and textures was excellent and delicious.

Sarah and I shared the Pan-Roasted Salmon on warm Quinoa Salad, Jalapeño-Mint butter melting into the fish, and topped with fresh Pico de Gallo and Chili Threads. The combination of flavors, textures and fresh salmon made his dish a winner!
What a delightful lunch experience from beginning to end, including the fun coffee condiments offered. The food and service was outstanding and it certainly appears that Courses is doing a stellar job as yet another downtown treasure!"

French Press Coffee

Chef Micky Johnson

Courses
336 W Clay Avenue
Muskegon, MI  49440


 The Divas want it to be noted, with all due respect, that the views and opinions shared in this venue do not represent those of the Grand Haven Tribune and are entirely based on each individual dining experience we encounter.  Perhaps on any other occasion, they may differ.  Our dining experience is entirely at our own expense and not covered by the Grand Haven Tribune or any dining establishment.  

Follow us on Facebook:  http://www.facebook.com/westmichdiningdivas

Sandy Point Beach House with Guest Divo Doug Tjapkes

The Divas decided to end 2016 by inviting a local icon as our Guest Divo for a special occasion! 

We know Doug enjoys an occasional glass of red wine so the Divas presented him with a bottle of Jayson Cabernet Sauvignon that we graciously received from the wine cellar of Scott Pranger in Spring Lake. 

Doug Tjapkes, founder of Humanity for Prisoners in Grand Haven, turned 80 years old on November 11th and we couldn't resist having our own little celebration with Doug and his lovely wife, Marcia.  

He once mentioned how much he enjoys dining at the Sandy Point Beach House, so we made sure to reserve a table on a Monday night.  Since there weren't a lot of people out that night, we took advantage of setting the table exactly to our liking.  Diva Sharon Bedford (owner of Edible Art Catering) got busy moving the table, chairs, and place settings around to cozily accommodate our small party of five.  

Since Doug is a pretty special guy to many, there had already been a big birthday party in town with well over 100 people that Doug has known over the course of his lifetime and THREE different careers.  Yes, Doug is well into his third career at 80 years old!  Doug founded Humanity for Prisoners over 15 years ago along with close friend, Maurice Carter, who spent many years in prison for a crime he didn't commit.  Doug details his journey into the criminal justice system as an advocate for Maurice in his book, Sweet Freedom. 

Here's what Doug told us about HFP.   "We are the only agency in the state that focuses ONLY on one-to-one assistance for prisoners.  With compassion for Michigan's imprisoned, HFP provides, promotes and ensures---with strategic partnerships---personalized, problem-solving services for incarcerated persons in order to alleviate suffering beyond the just administration of their sentences."   

We started out with a scrumptious House Smoked Halibut Pate with mixed cheeses and House Crisps.  It was incredibly yummy and enjoyed by everyone.  Our entree choices included: 



 

Tuna Tacos - $16 - Blackened Yellow Fin Tuna (Thunnus albacares), Slaw, Pico de Gallo, Creme Fraiche 

Bari:  "I always enjoy hearing about the ongoing work of HFP since it's a unique one-of-a-kind organization that meets a specific need in the state of Michigan.  It was a pleasure sharing a meal with Doug and Marcia and celebrating Doug's milestone birthday.  

We always make the best of our dining adventures whether we are crazy about a meal or not.  I ordered the tacos and couldn't help but admire the fabulous presentation.  But, I'm not sure I would order them next time since I barely tasted any fish, the part I was most looking forward to.  Like the others, I had my eye on the decadent carrot cake we picked up for Doug's birthday and enjoyed it down to the last bite!" 

Doug's Breaded Whitefish was the special that evening!   

Coffee Braised Short Ribs - $22
Cabernet Glace, Whipped Yukon Gold Potatoes, Fresh Veggies

Sharon:  "After our delicious appetizer, I ordered the Roasted Beet salad with mixed greens, shaved onion, Yukon crisps and champagne vinaigrette.  It was delicious and beautifully garnished.  My entree, the Coffee Braised Short Ribs, was somewhat disappointing.  The short ribs served in a trendy black mini casserole appeared and tasted like a tender pot roast with a Stroganoff sauce and in no way resembled a dark, rich Cabernet sauce.  The Yukon Gold mashed potatoes and roasted carrots were very tasty, but needed some sort of garnish.  It just made me eager to wrap my lips around the rich, beautiful carrot cake!"  

Kelle:  "Like Sharon, I ordered the short ribs, too.  I love short ribs and pictured something completely different arriving on my plate.  Sharon and I were caught off guard with what looked and tasted exactly like pot roast with gravy.  It tasted fine, but wasn't what we thought we were getting.  We couldn't help but wonder if they ran out of ribs and substituted with a pot roast.  They mentioned being out of a few entree choices after the weekend.  Last summer I had one of their gourmet burgers they are known for and highly recommend them!"  

The Divas delighted Doug with this homemade Carrot Cake from the mother-daughter team at Elegance of the Seasons in downtown Grand Haven!  

Great community event coming up soon with HFP!  

Sandy Point Beach House

7175 Lakeshore Drive

West Olive, MI  49460

www.sandypointbeachhouse.com
Check out the music and events calendar on their website!

The Divas want it to be noted, with all due respect, that the views and opinions shared in this venue do not represent those of the Grand Haven Tribune and are entirely based on each individual dining experience we encounter.  Perhaps on any other occasion, they may differ.  Our dining experience is entirely at our own expense and not covered by the Grand Haven Tribune or any dining establishment.  

Follow us on Facebook:  http://www.facebook.com/westmichdiningdivas