C.F. Prime Chophouse & Wine Bar with Guest 'Dancing' Divas!

Left to right front row: Kelle Lynn - Nancy Levenburg - Suzanne Scholl
Left to right back row:  Carla Hill - Melody Vrancken - Bari Johnson

"We, as your friends and neighbors, as foodies, cooks, world travelers, entrepreneurs, and customer relations and business professionals, offer to give you a fair but candid evaluation of our entire dining experience all while we enjoy time together on an evening out." 

C. F. Prime Chophouse & Wine Bar

The Divas decided to head north to Muskegon for our January restaurant review.  Lured by C.F. Prime's fabled "Twosday" special on Tuesday nights, we braved snow and icy roads on January 14th to visit this steakhouse. 

Priced at two entrees for $30, the Tuesday night special features a petite filet mignon, the house salad, and your choice of an "Accessory" (11 side dishes ranging from mashed, baked or sweet potatoes, to vegetables, to macaroni and cheese).  

According to Wikipedia, Filet mignon is French for "cute fillet" or "dainty fillet" and this cut of beef is taken from the smaller end of the tenderloin.  It is known to be the most tender cut of beef and is usually the most desirable and expensive.  

With the exception of Bari, who opted for the Jumbo Seared Scallops as her dinner entree, all of the Divas - plus our three Guest Divas - chose the special.  Because we'd heard that portions were generously sized, we didn't order an appetizer to share. 

Our salads arrived first...beautifully presented on square white plates, with dressing served on the side.  Our filets, which are served with your choice of one of seven mouthwatering sauces, were not to disappoint.  We shared forkfuls of the Accessories around the table.  As our server, Lori, had recommended, the Crispy Brussels Sprouts - sauteed with walnuts, bacon and balsamic vinegar - was to-die-for! 

We enjoyed sharing every bite with our three Guest Divas who, along with the Women's Division Chamber of Commerce in Muskegon, are in the throes of planning a very successful fundraiser - Dancing With the Local Stars!  They put in countless hours to raise money for over 30 Lakeshore-area food pantries.  Since the first show in 2009, they have raised over $311,000 which has benefited thousands of local men, women, and children during tough economic times. 

While talking to Mary Kendall, the WDCC Co-Chair, we learned that the idea to turn her favorite show into a local charity came to her while watching the Dancing With the Stars show on TV one night.  Kendall knew she had to get local dignitaries and people of interest on board in order for the show to be a success.  The first person she asked said, yes, without hesitation, and that was the inspiration she needed to moved forward.  Mary spends an average of 12 hours a day working on the event - from selling tickets, to making phone calls, answering emails, working on event details, attending sub-committee meetings, becoming an event director, and the overall go-to person. 

Mary starts recruiting her 'community stars'  in the summer months, then introduces them at a Meet & Greet event in November.  Every year six female and six male stars are matched with a dance professional and they compete for a People's Choice, Best of Show, and Critics Choice award.  This year the show runs on Thursday-Saturday, February 20-22nd which includes a Saturday matinee. 

In addition, three of the Dining Divas are Dancing With the Local Stars alumni!  Carla Hill danced as a 'community star' in 2011; Bari Johnson in 2012, and Kelle Lynn in 2013!  

We are proud to honor these Guest Diva women in our review!  

Guest Diva *** Mary Kendall, WDCC Co-Chair

A member of the WDCC in Muskegon since 1995, Mary devotes a lot of time giving to the community through various charities.  

Guest Diva *** Karen Mogdics, WDCC Co-Chair

Karen Mogdics has been a member of the WDCC since 2006.  Not only is Karen busy serving the community through the Dancing With the Local Stars fundraiser, she is also the Human Resources Sr. Business Partner with Huntington Bank in Muskegon.  

Guest Diva *** Pro-dancer Francine Kilcrease

Francine Kilcrease has been participating in the DWTLS fundraiser since the beginning as a pro-dancer.  Francine also works full time as the Wellness & Fitness Director and a Dance Instructor for AgeWell Services-Tanglewood Park, as well as a personal trainer at Omni Fitnes Center.  She has been teaching fitness and dance for 31 years and loves to give back to the community by volunteering her time and many talents.  

Picture supplied by Francine Kilcrease with her 2013 dance partner, Chad Dawson.  

Guest Diva *** Dr. Mary Ball, M.D.

Dr. Mary Ball, M.D. of Spring Lake has been involved with the Dancing With the Local Stars cast as a pro-dancer since its inception in 2009.  She's known as the "doctor by day, dancer by night" or the other way around!  Mary is passionate about dance and spends several hours a week training for the Michigan Dance Challenge that will be held in Dearborn in March.

In this photo, Mary is rehearsing with her 2014 DWTLS dance partner, Dr. Reggie Kapteyn, D.O. of Spring Lake at a group practice session.  Dr. Kapteyn is a Physiatrist/Interventional Pain physician at Orthopaedic Associates of Muskegon.  

CF Prime House Salad

CF Prime Petite Filet Mignon with Roasted Garlic Cloves & Olive Oil

Accessory Dish - Crispy Brussels Sprouts with Walnuts, Bacon & Balsamic

Accessory Dish - Cauliflower Gratinee with Parmesan Reggiano & Bread Crumbs

Accessory Dish - Winter Hash with Butternut Squash, Bacon & Apples

CF Prime House Mac & Cheese with Butter Crumb Topping

Jumbo Seared Scallops Appetizer - $12.99

Creme Brulee

Diva Comments!

Mary Kendall:  "Thank you for the invite and a chance to be with all of you for a wonderful evening of socializing and the sharing of great food!  Yum, I am ready to go back for seconds.  Loved that I was able to share my passion "Dancing With the Local Stars" with some that have never attended the event.  C.F. Prime did a wonderful job with all of our meals.  Our server, Lori, was friendly and knowledgeable.  The service was impeccable.  The steak was very tender and the sides were the best!  Loved the Brussels sprouts and the creamed cauliflower.  I highly recommend C.F. Prime Chophouse!"

Karen Mogdics:  "What a fabulous invite by the Divas!  I upgraded my salad to the warm spinach salad and it was fantastic - very tasty. Due to being careful with a gluten free diet, I had a baked potato with my steak and both were delicious.  I loved the sauce that came with my steak.  I had forkfuls of the Brussels sprouts and cauliflower and would order both accessories again.   Overall, it was a great dining experience and wonderful company."

Francine Kilcrease:   "Thank you for inviting me to the C F Prime Chophouse!  The steak was just the right portion size, plus juicy and literally melted in my mouth.  The Brussels sprouts are the bomb - so crispy and yummy.  The cauliflower accessory is one I would definitely order again since it is tasty and healthy.  I thought our server, Lori, was very friendly and efficient.  She was always there to fill our water glasses and kept on top of our drinks.  I need bread when I go out to eat and it was great to choose from fresh sourdough or focaccia bread.  I highly recommend going to C.F. Prime if you are looking for a romantic evening or simply to get dressed up and feel elegant!"   

Dr. Mary Ball:  "Unfortunately, I wasn't able to make it to C.F. Prime Chophouse on January 14th for our group review.  Originally the Divas invited us to meet them out for a review on Tuesday, January 7th, but a snow storm blew in and we had to postpone.  I dedicate my Tuesday evenings to practicing dance for the competition I'm doing, however, I wasn't able to cancel the one on the 14th. Next time for sure!"  

Suzanne:  "I decided to start my evening out with a Bloody Mary and am pleased to say that it was delicious!  Not only the was the spice level perfect, but it was also decoratively garnished with cheese, olives and cucumbers...practically a meal in a glass.  For dinner, like the rest of the ladies, I chose the filet mignon.  It was tender and cooked just as I like it!  I went with the house salad with Balsamic vinegar as my dressing and I was very pleased with both the quality and presentation!  They uniquely put the finely chopped onions, tomatoes around the perimeter of the plate so that I could mix them at will...perfect!  For my side, I elected the house mac and cheese as a diversion from my usual potato preference.  It was fabulous.  Nancy and I decided to spring for the haystack onions with spicy buttermilk ranch, but were not as impressed with them as we were with everything else we had.  I really enjoyed my visit with all the ladies and would say that this is one of my favorite restaurants so far.  I loved the upscale and cozy warm atmosphere too.  Forks up for CF Prime!"

Bari:  "I thought all the side dishes were very tasty except the with one squash.  That one I wouldn't order.  Just okay, but not to my taste.  The scallops were fat and large, tender, prepared well with an interesting bread/butter pickle aoli on top that was a lovely surprise (I would like to have tasted more of that!). The scallops were served on a small bed of sauteed spinach that was good enough to order again!  I didn't have any wine; however, I did have a scotch and soda that was fine."

Nancy:  "I've already said the the Crispy Brussels Sprouts - sauteed with walnuts, bacon and balsamic vinegar - were to-die-for good, I might add that they were SO good that on my very next trip to the grocery store I bought Brussels sprouts!  So, I'm going to try my hand at creating the same at home...I only wish I had C.F. Prime's recipe!"  

Kelle:  "Ditto with Nancy!  I make roasted Brussels sprouts at home all the time...soaking them in olive oil and lemon pepper seasoning.  But C.F. Prime's are the best I've ever tasted and now I'm going to try my hand at it in my own kitchen.  After our evening out, I told my (vegan) mother that she would love dinner at this elegant steakhouse since she would be happy with the fine selection of "accessory" dishes that are tasty and healthy.  I'm with Bari on the squash.  I was surprised our server, Lori, highly recommended it since no one at the table was crazy about it.  I also agree with Francine that this is a great place to go if you feel like getting dressed up!"  

Carla:  "Love the "Twosday" special!  For my selection, I enjoyed a perfect medium rare petite filet with rosemary scented au jus, crispy Brussels sprouts, plus a side salad.  I added my favorite glass of wine, the Sonoma Cutrer Russian River Ranches Chardonnay.  We shared a creme brulee for the table and it was terrific.  Make plans with a friend for this Tuesday night special for just $30 - that's total for two!"  

  

For Dancing With the Local Stars ticket information call Mary Kendall at (231) 798-4244 or email kendallmarya@gmail.com  

Thursday, Feb 20

Friday, Feb 21

Saturday, Feb 22

Muskegon Harbor Holiday Inn

Cash Bar:  6:30 pm

Hors d'oeurves and cookies: 6:30pm

Showtime:  7:30 pm

Tickets are $40 each

Saturday, February 22

Matinee

Hors d'oeurves and cookies:  12:00 noon

Showtime:  1:00 pm
Tickets are $30 each

Diva tip:  "We heard Friday and Saturday night shows might be sold out, but you'll still be wowed by the Thursday night show and Saturday matinee." 

C.F. Prime Chophouse & Wine Bar

948 West Norton

Muskegon, MI  49441

231.737.4943

Hours:

Mon-Thurs 5pm - 10pm

Friday-Saturday 5pm - 11pm

Closed Sunday

www.cfprime.com  

Diva tip:  "The entrance to C.F. Prime is on the west side of the building.  So don't make the mistake of parking on the east side of the building (C.F. Prime's space is adjoining to Pints & Quarts - a sister restaurant), and then having to walk all the way around the building to enter.  Convenient parking is available on the west side; in fact, there's a covered entrance for easy drop-off." 

"If you decide to check out the "Twosday" special at C.F. Prime, be sure to make reservations.  It was a full house when we were there."  

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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 experience we encounter.  Perhaps on any other occasion, they may differ.  

The Grand Seafood & Oyster Bar in Grand Haven - Guest Diva Chef Char

Left to right front row:  Kelle Lynn - Nancy Levenburg - Suzanne Scholl

Left to right back row:  Carla Hill - Melody Vrancken - Bari Johnson

"We, as your friends and neighbors, as foodies, cooks, world travelers, entrepreneurs, and customer relations and business professionals, offer to give you a fair but candid evaluation of our entire dining experience all while we enjoy time together on an evening out."  

 

 

Grand Seafood & Oyster Bar

For our December dining adventure, the Divas wanted a cozy, fun and festive environment. Our choice?  The Grand Seafood & Oyster Bar in downtown Grand Haven.  For those unfamiliar with this delightful restaurant, it is memorable for two reasons. First, it is housed in the lobby of the former Grand Theatre; and second, it is home to Grand Haven’s first sushi bar!

If you've never been to The Grand, just look for the original theatre marquee on Washington Street. We were smitten by the classy ambiance as soon as we walked through the  door of this sophisticated eatery, and the 100 gallon aquarium behind the bar immediately grabbed our attention.   The lighting is a little on the dark side, which would make it the perfect place for a romantic dinner if that is what you are looking for.  You don't have to dress up to dine at The Grand, but you won't feel out of place if you do.     

Large paintings adorn the walls and we learned that several of the paintings are the original work of various talented local artists.  A few of the artists met while in art school in New York, came to Grand Haven, and decided to stay.  If there is anything you want to know about the works, a few of them may be working at The Grand that day, and can directly answer your questions!  

Our server, Beth, took good care of us from the minute we walked in the door with a genuine friendliness.  The Divas wore some pretty heavy duty coats for the sub-zero temperatures and Beth offered to hang them right away.  The restaurant was packed that night with Christmas parties, but that didn't detract from the excellent service.  The General Manager, Ellen Trumbo, was readily available and stopped by our table a few times to answer a question or two.   She even took time to multitask by re-folding some of the napkins at the table while talking to us. This showed us that she took pride in The Grand and how things were done.  

Throughout the evening, The Grand's service was impeccable.  As one Diva commented, "This is one restaurant that knows how to do things right."  

Even though we had no doubt we were in for a 'grand' evening, we couldn't help but wonder how this local gem would hold up to the discriminating palate of Guest Diva Chef Char, a professional chef, who had  traveled  from working in Ludington to join us on a busy Friday night? 

 

 

 

 Chef Char Morse with one of her unique recipes on WZZM TV 13!

Char Morse is a chef, a food blogger, and a mom to two active boys.  Char has been cooking for years and recently sharpened her food knowledge and skills by completing the Culinary Arts program at the Culinary Institute of Michigan through Baker College of Muskegon. 

 

Char is the executive chef at Best Choice Market in Ludington, a culinary classroom teacher through Spartan Stores in Grandville, a frequently featured guest chef on WZZM TV 13 in Grand Rapids, and she shares recipes on her blog at www.chefcharmorse.com. 

 

 

                                                                         Chef Char Review!

 

This was my first trip to The Grand and first time meeting five of the Lakeshore Dining Divas.  I've known Kelle Lynn for several years, enjoy following their blog, and consider it an honor to be invited to join the ladies on their latest adventure.  

A few of the Divas informed me that I could expect a seafood and sushi bar tucked into the lobby of the old Grand Haven theater.  When I heard this, I wondered if the classic theater items and décor would remain in the building and be worked into the restaurant theme.  Also, I was surprised to hear that the restaurant was popular for its seafood and had me thinking, “Should I expect Popcorn Shrimp on the menu at a seafood restaurant in an old theater?” 

I was delighted to see the large marquis outside the restaurant and that such a distinguishable theater feature was chosen to remain preserved and incorporated into the restaurant theme and appearance.  Once inside,  I was amused with the black velvet curtain guests had to part and walk through before stepping into the restaurant!  Looking around the room, I was pleased that much of the older and distinct theater features remained as decor, yet modern restaurant furniture and updated accessories had been brought in to make an older place feel new.  I noticed that the restaurant was also very dark except for the candles on the table and lighting behind the bar.  I'm usually suspicious when a restaurant has extremely low lighting because it makes me wonder if the staff does not want customers to really be able to see the food served; however, in this situation, I understood.  Most theaters are dark except for the stage or movie screen and The Grand appeared to simply be keeping with the theme.

The other Divas arrived and I was introduced to each dynamic lady as she took a seat at the table.  I realized that, not only was I in for the treat of another chef cooking my dinner, the dinner conversation would be interesting.  My first impression of each diva was that, while they each had different personalities and mannerisms, all of them exuded an air of confidence, friendliness, and I could detect each had a real passion for good food.  I already knew the meal was going to be fantastic because I was in good company and I was sure the conversation would be interesting.  Great conversation and good company pairs perfectly with any meal!  

 

A peek inside The Grand dining room!  A few days later they let us stop by to take a few pics and turned up the lights on this stunning artwork.  
 

 

 

Cozy bar 

Chef Char:   "After looking at the large selection of excellent wines from all over the world, I chose Bower’s Harbor Late Harvest Riesling. Now, when I am wearing my chef jacket and someone asks my recommendation on wine, I will typically give the culinary school textbook response that Riesling is often reserved for the end of the meal and paired with desserts. When I am not in my chef coat and in a social setting, I do not follow the textbook rules on wine pairing. I just order a glass of something I know I like. 

This Michigan-born, Michigan raised, and Michigan wine-loving gal will pick a Traverse City wine any day!"

 

 

              

Ellen Trumbo is General Manager and artist of the beautiful 'Grand Haven Landscape' (2010) painting that takes up most of the back wall of The Grand.  Originally from Oklahoma, Ellen attended art school in New York, and came to Grand Haven five years ago.  She is very active in the West Michigan arts community and the Fire Barn Gallery.  

 

 

Lobster Dip Appetizer - $14.95 

Chef Char:  "This dip was a nice blend of shredded seafood and creamy, spreadable goodness.  I really liked the baked pita chips and the buttered toast points served with the dip." 

 

Whitefish Pate Appetizer - $11.25   

Chef Char:  "The presentation is out of this world!  I love how the crackers come up out of the dip like that.  Tall plates are fun plates."    

Lobster Mac-n-Cheese - $19.95

Chef Char:  "I have always been a fan of macaroni and cheese and fondly remember the cheesy pasta treat as one of the first dishes I could prepare on my own while growing up.  However, I outgrew my taste for the mac ‘n cheese out of the blue box at the store years ago and cheese sauce made from powder is for kids.  I still appreciate mac ‘n cheese as an adult; however, I prefer it made with any noodle other than elbow macaroni and am a fan of homemade sauce made from a béchamel.  Give me milk, butter, heavy cream and roux with a selection of cheeses and seasoning added and that is my expectation for cheese sauce for grown up mac ‘n cheese.

I was sure, when I read the menu description for Lobster Macaroni and Cheese, that if I ordered this entrée, I would be in for a treat:  “Lobster meat, applewood smoked bacon, caramelized onion, roasted red pepper, four cheese penne pasta, baked with parmesan bread crumbs.”  

To me, the description was a combination of magic culinary words and I had to try it, despite what I have been taught in culinary school about NOT mixing cheese and seafood on a plate.  I was sure, by the description I read, that this plate may be the exception to the rule.  I was right.  I like rule breakers and I also liked this dish.  The dish had flavor and generous portions of lobster." 

Seafood Pasta - $25.95 

Kelle:  "It was love at first bite.  Chef Char was sitting on my right and we could hardly wait to try the other's entree selection so we shared a few bites!  I couldn't get over how much seafood was in this fabulous dish...nice big chunks of lobster, shrimp, and scallops.  Not sure if I've ever been to a restaurant that gives as generous portions as this one."  

 

Chef Char:  "My Lobster Mac-n-Cheese entree was pretty impressive and I really like the flavor.  However, can I just admit here that I had 'entree envy' over Kelle's selected Seafood Pasta plate?  The sauce in the seafood pasta was creamier than the cheese sauce in my entree.  I think the sauce was overall better in this particular dish and the seafood variety in the single plate was outstanding.  I saw shrimp, lobster and scallops, all cooked to perfection and generously portioned.  THIS is the dish I will order the next time I return to The Grand!" 

 

 

Mussels - $15.00

Melody:  "The mussels are one of my favorite dishes on the menu; which are served on weekends.  This entree is a very large serving, and the mussels are plump and juicy in a wonderful broth, which is perfect for soaking up with your toast points.  The Grand is my favorite restaurant in Grand Haven since the food is consistently good.  Plus the servers are always gracious and polite, as well as knowledgeable about the menu."  

Carla:  "I second everything Melody said about the mussels.  Love the broth!  Definitely on my list for repeat visits." 

 

 

 

                     Sushi Plate - $22.50

Nancy & Bari:  "We decided to share our sushi plate so we ordered three kinds:  Pete's Roll, Adam's Deluxe, and Futomaki (crabs, prawns, cucumber, avocado, and sesame seeds).  The Grand's sushi is always fresh and fantastic, and ours was no exception!  And our generous serving meant we had enough to bring some home for lunch.  Pass the chopsticks, please!"  

 

 

Perch - $20.95

Suzanne:  "This is my favorite perch dinner and has always been a winner!  It comes with tasty mashed potatoes and perfection green beans.  If the kitchen is not too busy, they are willing to pan fry it,  which is certainly my preference.  The portion is very generous and usually provides a welcome lunch treat for the next day."

           Decadent six layer Giant Chocolate Cake - $9.95        

Chef Char:  "Food so sexy, I dream about it!  I remember holding my breath for a second when the cake was brought to the table.  I could hardly believe how much chocolate had just been set in front of us, a visual feast of temptation. 

Our server, Beth, handed us spoons to taste the cake.  I noticed some of the Divas had one or two bites and they were done.  I kept taking little bites because the sweet chocolate decadence made my taste buds happy.  Despite the extra bites I took, there was plenty of cake leftover by the time Beth came back with boxes.  Kelle and I were the only ones to take this decadent treat home, which I could hardly believe. 

This cake is a chocolate dessert rock star!"   

 

Diva Tips:  

Check out The Grand on a Maki Monday for sushi specials!

Plan on making reservations for dinner - even on a weeknight!  

 Stop by the Theatre Bar next door if you're in the mood for live music on various nights of the week.  

 

The Grand Seafood & Oyster Bar
22 Washington Avenue
Grand Haven, MI 
616.847.8944
Sun - Thur 5pm to 9:30pm
Fri & Sat 5pm - 10:30 pm
Bar Open Late
www.harborrestaurants.com




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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 experience we encounter.  Perhaps on any other occasion, they may differ. 

                                  

Arturo's Tacos in Grand Haven with Guest Diva - Cathleen Pranger

Left to right front row:  Kelle Lynn - Nancy Levenburg - Suzanne Scholl

Left to right back row:  Carla Hill - Melody Vrancken - Bari Johnson

"We, as your friends and neighbors, as foodies, cooks, world travelers, entrepreneurs, and cutomer relations and business professionals, offer to give you a fair but candid evaluation of our entire dining experience all while we enjoy time together on an evening out."

After dining with two Guest DivOs (male), the Divas decided it was time for a Guest DivA! And our very first choice was Spring Lake’s Cathleen Pranger. She has had ALS (Lou Gehrig’s disease) for the past 13 years, but prior to ALS, Cathleen loved to cook and entertain others in her home. She is a Diva at heart so we wanted to honor her in her own home with one of her favorite dishes. We conducted sneaky research to keep it a secret and surprise her.

Cathleen grew up in Southern California, and is very familiar with authentic Mexican food. After moving to West Michigan in 1995, she found her choices in ethnic food limited. In Fennville one day, she noticed the Su Casa Restaurant and decided to stop for lunch. 

“It was a hole in the wall, adjacent to a grocery store,” Cathleen said. “But they had the best tacos I've had in a long time.”   Since then, it has been her favorite Mexican restaurant in Michigan. Unable to eat tacos now, her second favorite Mexican dish is chiles rellenos. 

We found the Su Casa's website, studied the menu and made our selections. However, when we telephoned to place our order, the phone just rang and rang. No one ever answered. We didn't know if we had called too early or on a day they weren't open, so we sent a quick email to the Fennville Chamber of Commerce… only to discover that Su Casa was closed. Ugh!   Now we only had two days to find a good chile relleno and follow through with our surprise! 

One of our Facebook followers had suggested we review Arturo's Tacos in Grand Haven; however none of us had ever been there before. This seemed like the perfect opportunity to discover more about this relatively new business in town. Would it hold up to the discriminating palate of someone who grew up feasting on first-rate authentic Mexican cuisine?  

“More rapid than eagles, the autos they flew…” and we were off to Arturo’s to sample their menu offerings. We explained to Arturo that we would need a large take-out order on Friday (with Bari showing off her Spanish-speaking abilities). He and his wife, Ruby, were happy to oblige and said they would have it ready for us to pick up.

Arturo (Orduno) told us:  

"We are originally from Chicago and started making food for festivals about five years ago. Our first one was the Hispanic festival in Grand Rapids. People loved our food and kept asking us where we had a restaurant. At the time, we didn’t have one, but it gave us an idea.  We decided to open our restaurant in Grand Haven in April, 2011. All of our ingredients are freshly prepared every day. We know that’s what people are looking for. 

My parents, Meliton and Elba Orduno, have lived in Chicago for the past 35 years and come here on the weekends to help with the business. All of the food prepared in the kitchen comes from recipes that originated with my grandmother and great-grandmother in Apaxtla, Guerrero, Mexico. They actually cooked everything over a wood fire since there wasn't electricity – or even gas – in their small town. 

I learned how to cook about 18 years ago when I married Ruby. I called my mom and she taught me how to cook over the telephone. Now my own daughter is learning the same recipes and my mom shows her how to cook, too.  Our three children – Marco, Jazmin and Luis – help us on weekends by running the cash register, serving our chips and cleaning tables."

The Divas met at Arturo’s at 5:30 p.m. on Friday, November 22nd, to retrieve the order of chiles rellenos, pork tacos, chicken and cheese enchiladas, chicken quesadillas, frijoles and arroz (beans and rice), chips and salsa, lettuce, chopped tomatoes and a (large) side order of Arturo’s fabulous guacamole. 

Within about ten minutes, Arturo and his kitchen crew had our order packed in aluminum tins, and we were out the door and winding our way to the Pranger house.

Cathleen was surprised by the Divas’ taco-toting arrival!  After welcoming us into her home, the Divas were escorted to the family dining area overlooking beautiful Spring Lake. Our table setting featured woven circular gold-colored placemats and linens, with white plates and crystal goblets. Lovely!  

Traditionally, the basic staples in Mexican food are corn, beans, and chili peppers. Europeans introduced meats (including beef, pork, chicken, goat and sheep), and dairy products (especially cheese) during the 16th century. Arturo’s Mexican style tacos feature corn tortillas filled with pork, onions and cilantro.  They also offer American style tacos, which are served with lettuce and chopped tomatoes. The enchiladas are made using flour tortillas.

Our Guest Diva, Cathleen, gave an enthusiastic thumbs-up to the chiles rellenos, noting they were prepared with the Poblano peppers’ seeds left in, lending a distinctive bite.  Bari also liked the chiles rellenos, observing they were shaped differently from others she has had in the past. Perhaps this comes from Arturo’s heritage in Mexico and traditional recipes. 

Suzanne isn’t a fan of Mexican food (or for that matter, anything other than meat and potatoes), but she bravely sampled everything – including the hot sauce. She liked the chips and salsa the best. Nancy’s favorite was the Cheese Enchiladas, and Kelle’s favorite was the pork tacos. Carla and Bari loved the chicken quesadillas, stating they weren't like the Tex-Mex one's we usually see; they came with a lot of chicken and had a nice bite.  And Melody liked everything!  We simply couldn't get enough of the quacamole! 

Our dessert – a bakers’ dozen of assorted bite-sized cupcakes – came from Desserts by Design in Grand Haven. “Mexican food and chocolate is always a good combination,” Nancy said, and Kelle added, “chocolate is ALWAYS good.”

Without a doubt, the sweetest part of our evening was spending time with Cathleen – a woman who is not only lovely, but a wonderful inspiration to us all.    

 Kimberly Parsons, a project manager for Cathleen, set the table in preparation for the Dining Divas!

A gift from Cathleen's husband - Scott Pranger.

Scott:  "The Diva's were treated to four delectable choices from my wine cellar. It wasn't surprising they gravitated to the 2007 Jordan Cabernet, which is an exceptional Napa Valley Cab from one of the best rated years in the last decade. Of all the cabernet's in my cellar, the 2007 Jordan is my favorite as well."

  

Wine cellar at Pranger residence

Arturo's Tacos
305 N Beacon Blvd
Grand Haven, Mi
616.844.4100

The Orduno Family

                                                      

Our mini cupcakes from Desserts by Design/Consider It Done

320 Columbus

Grand Haven, MI

616.847.1370

www.dessertsbydesign.us

Ellen Vonesh is owner of this cafe and bakery located in a newly renovated Victorian-style home in Grand Haven.  Ellen offers full-service catering and a bakery specializing in wedding cakes and special recipe baked goods - all made from scratch.  The cafe offers a bowl of homemade soup, salad, and sandwich.  You can also schedule a gingerbread house decorating class.  Or make it a girls' night out for an after hours party with sweet fun! 

                                                            

Scott, Cathleen and Sam Pranger -  2004 (one year after diagnosis)

A diagnosis of ALS (Lou Gehrig's disease) in February 2003 came as a complete shock to this healthy and active wife and mother. The symptoms of ALS started out in her right index finger when she noticed difficulty in buttoning her blouse and zipping up her toddler's pants.

The disease has progressed, paralyzing her from the neck down, and today she can barely speak. The use of a Dynavox has made a significant difference in helping Cathleen to communicate with others in the room, as well as sending letters to faraway loved ones. Four caregivers are employed in the Pranger household and work around the clock in various shifts. 
Through the help of her caregivers, Cathleen keeps a busy daily schedule and is able to accomplish an extraordinary amount of projects - scrap-booking memories and photos, decorating her beautiful home, plus staying connected with people through email and Facebook. She stays current with the latest fashion and enjoys getting dressed up for events and visitors coming over. 

ALS is a variable disease; meaning no two people have the same experiences. Most people die from respiratory failure, usually within three to five years from the onset of symptoms. The median survival time from onset to death is around 39 months, and only 4% survive longer than 10 years. Cathleen is one of the 4%. 

She is incredibly grateful that she has a healthy appetite with the ability to still chew and swallow food (even meat!) so mealtime is her favorite passion. Cathleen stated that in itself is a miracle!

Cathleen is incredibly grateful for the ongoing support she has had from her family and friends, her husband Scott, her son, Sam, and team of caregivers. But most of all to her Lord and Savior, Jesus Christ, whom she credits most for her daily strength and support.


For more information on ALS go to:  www.alsa.org
  

A very special night with our Guest Diva - Cathleen Pranger!

                                                               

                                                                                                                                                                                                                                                                                                                                   

                                                                         

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 experience we encounter.  Perhaps on any other occasion, they may differ. 

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