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Hotel Walloon: Golden Palate® Luxury Boutique Hotel with Turn-of-the-Century Elegance, Modern Amenities, and Gourmet Cuisine on Beautiful Walloon Lake, a Family-Friendly Place to Play or Recharge Your Batteries in Northern Michigan! Also Enjoy Fine Dining at Adjacent Sibs Barrel Back Restaurant and Walloon Lake Inn on the Lake!

Posted on July 10, 2016 by Fred Bollaci

Crystal Clear waters of Walloon Lake, Michigan are at your doorstep at the luxurious Hotel Walloon.

Walloon Lake, just south of Petoskey and an hour north of Traverse City is an unspoiled, naturally-beautiful, peaceful, family-friendly place to come play or recharge your batteries! This newly constructed, luxurious boutique hotel and its sister properties, the Walloon Lake Inn and Restaurant, and Barrel Back Restaurant next door come together to create a marvelous destination sure to please the most seasoned travelers and diners.

Walloon Lake, originally called Bear Lake, has been a favorite getaway for a century and a half. In the late 1870’s, as the logging era in northern Michigan was coming to a close, the railroads began expanding their transportation offerings to a different commodity: tourists. This pristine part of the world, also known as Northern Michigan, was being dubbed “vacationland” through an elaborate publicity campaign. Railroad companies built hotels to create a destination for city folk to escape the heat of urban summer in places like Cincinnati, Indianapolis, Chicago, and Grand Rapids. These resort hotels publicized “beautiful views, great fishing, and boating, along with socializing with other resorters.” As a result, hundreds of hotels were built in northern Michigan.

In 1891, the Walloon Lake Village was made accessible to resort guests by a spur from the main trunk line of the Grand Rapids and Indiana Railroad. Guests came from as far away as St. Louis, Chicago, and Kansas City to enjoy the crystal clear waters and tranquility of Walloon Lake. Families from many midwest towns and cities put stock in tradition and were taken by the beauty of this glacier-carved paradise. These new “Wallooners” continued to bring their children and grandchildren to the resorts and camps that dotted every shore of the lake and in time, many families merely visiting for a week or so would fall in love and purchase their own cottage or plot of land on which to build.

The original Hotel Walloon was across the road from the lake shore and was opened in the 1890s by Mrs. James Hass. In 1900, the New Walloon was built by Alfred Hass near the steamer dock. By 1905 the Walloon Lake Village had a boat livery, three stores, a post office, and two churches, making the village a hub of activity. Cottages began to pop up more readily in those days, with land being less expensive and northern retreats likened to today’s more common tropical beach vacations.

The Magic of Walloon Lake: Beauty was readily beheld on the lake with the early 1900’s displaying the most eloquent of architectural styles attributed to the many details in each hotel’s design. Vast wrap- around porches and embellished woodwork could be seen at many of Walloon Lake’s resort hotels. Equal in beauty, one could see the care that went into interior design for each and every place of lodging. Guest rooms as well as parlors and dining areas were all decked with the finest wallpapers, rich wooden furnishings, and floral patterned textiles. Hotel Walloon, now the crown jewel of this lakeside retreat has spared no expense in honoring this rich heritage by incorporating the very best treatments and comforts, as well as white glove, hands-on service to match the amenities and the location’s natural beauty. The result is one of Michigan’s best kept secrets, until now!

Today, once again as in years past, summer guests arrive here to stay in the lap of luxury, while setting course for rugged trails, rushing waters, and starry skies.

Among many local spots written about by Ernest Hemingway, Walloon Lake in its early days was even more rustic a vacation spot than it is today. The surroundings and organic beauty stretching far beyond what the eye could see lent to a deeper connection, that many, if not most, travelers felt upon arrival.

Guests of yesteryear and today enjoy long hikes and horse rides, sailing and paddle boating, playing in the natural streams, and watching the sunsets… vacations were never quite long enough for those who could feel the magic of the lake.

Fast forward to 2016: The ultra luxurious boutique hotel with just 30 rooms, Hotel Walloon was built last year to honor this timeless destination in style and cater to sophisticated guests looking to enjoy this beautiful location! Just 15 minutes by car to Petoskey, and an hour north of Traverse City, Walloon Lake is an idyllic paradise, and is now home to one of the top luxury boutique hotels in the Midwest!

Enjoy a cocktail or glass of wine listening to the waves gently kiss the shoreline of the lake.

Hotel Walloon from the dock.

The comfortable, sophisticated, stylish bar area, features a full-service bar, top-shelf wines via wine tap system, continental breakfast daily, fireplace, and comfy seating. Restaurants are next door on either side at sister properties, Barrel Back (breakfast, lunch, and dinner in a casual, family-friendly setting over a surf shop, overlooking the lake), or at Walloon Lake Inn, featuring more elegant fare in the formal dining room with piano player, or al fresco overlooking the beautiful lake!

The rooms at the Hotel Walloon are extremely comfortable- exceptionally well-appointed, beautifully finished with calming hues of light blues and grays, marble bathrooms, heated floors, luxurious bedding, flat panel televisions, and refrigerators, this is the ultimate luxury boutique hotel!

Today, the village that once welcomed vacationers to its many illustrious hotels, is at last in a turnaround. The charming row of boutiques and eateries is now graced by the Hotel Walloon, which in its design transports guests back in time to the era of vintage elegance, with the addition of modern amenities and comforts. The dawn of the 20th century can be seen in the hotel’s porches, the wainscotting, and each gilded light.

One hundred years of fluctuating popularity has seen a few less-significant eras of resort patronage, though it seems the many families of Walloon are still strong in dedication to the lake and its village. And now, as Hotel Walloon opens many minds to the past, “Wallooners” can feel new life being breathed into the village. New restaurants and social settings continue to help enliven the lake, as well as promote a surge in support of other locales, such as Boyne City and Petoskey.

With Walloon Lake’s ever-enchanting history and the Hotel Walloon open for all to enjoy, it can be hoped that we continue to see the days of busy streets and starry-eyed vacationers.

Unlike any restaurant in Northern Michigan, Barrel Back on Walloon Lake offers guests a unique “open air” dining experience. The restaurant is named after “Barrel Back” boats common on inland lakes in the 1920’s, 30’s and 40’s. The outside of the restaurant is completely surrounded by glass garage doors, which can be opened up on a beautiful Northern Michigan day. The atmosphere inside the restaurant is modern and tasteful. Offering an expansive bar that features over 23 beers on tap and a patio for guests wishing to dine outdoors.

Similar to the atmosphere, the food at Barrel Back is unmatched by other restaurants in the area. The wood fired rotisserie smoker, oven and grill creates an intoxicating aroma of smoked chicken, brisket and wood fired pizzas throughout the Village and gives the food a one of a kind flavor.

Panko Crusted Lake Whitefish was excellent!

Barrel Back is located next to Hotel Walloon and is open for breakfast, lunch and dinner seven days a week. Barrel Back seats on a first come, first served basis and does not accept reservations. Contact our in-house Concierge desk to request a table at Barrel Back.

Exquisite World-Class cuisine with local influences and fresh locally-sourced products, excellent service, and an acclaimed chef specializing in “molecular gastronomy,” elevating quality ingredients to the next level!

Built in 1891, the Walloon Lake Inn is a historic landmark known for exquisite food, extensive wine lists and waterfront dining. Guests at the Inn can enjoy a casual fine dining experience either inside the main dining room or outside on our patio overlooking picturesque Walloon Lake. The unique half circle bar offers craft cocktails made with a wide selection of Single Malt Scotch, Single Barrel Bourbon and Rye Whiskies.

The Walloon Lake Inn chef’s offer guests a creative and uncommon culinary experience, featuring fresh local ingredients and an inventive rotating menu.

The Walloon Lake Inn is located adjacent from Hotel Walloon and is open year-round for dinner. Dining reservations are not required, but highly recommended.

Hotel Walloon’s backyard is the lake, with a large, lovely deck for sunning, reading, relaxing, or sipping a cocktail, docks (rent boats or water sports equipment next door and enjoy the lake), and a jacuzzi tub. Hotel Walloon also has a 24-hour fitness center.

Hotel Walloon, Walloon Lake Inn, and Barrel Back Restaurant have all been awarded the Fred Bollaci Enterprises Golden Palate® Certificate of Excellence, and together are a fantastic destination for luxurious, family-friendly fun in close communion with natural beauty on the lake in Northern Michigan!

Hotel Walloon

4127 M-75

Walloon Lake, MI 49796
231.535.5000

Walloon Lake Inn

4178 West St.

Walloon Lake, MI 49796
231.535.2999

Barrel Back Restaurant

04069 Michigan 75

Walloon Lake, MI 49796
231.535.6000

Posted in Destinations | Tagged barrelback, hotel walloon, michigan, petoskey, walloon lake, walloon lake inn | Comments Off

Recipe: Zuppa di Pesce (Traditional Fish Stew) from Platinum Palate, Donatello, Tampa’s Finest Italian Restaurant Since 1984!

Posted on July 10, 2016 by Fred Bollaci

Courtesy of Donatello Restaurant

Donatello’s Zuppa di Pesce (Traditional Fish Stew)

Every Italian who grew up near the sea shore, whether on the Adriatic or Tyrrhenian (Mediterranean) side of Italy, or one of its islands (Sicily, Sardinia, etc), has a preferred family recipe for a type of fish stew. Guido Tiozzo, Donatello’s owner, connoisseur, and consummate host and Old World professional and gentleman grew up in Venice (Venezia) on the Adriatic side of northeastern Italy, an area renowned for its seafood culture. If you ever go to Venice, be sure to try the local seafood, and if time permits, take a trip and visit the markets in nearby Chioggia. The Italian tradition of fresh and local is underscored when it comes to seafood! Guido brings this family recipe from his native Venice and has adapted it to what is fresh and local in Florida, to deliver an amazing dish full of flavor, steeped in tradition, as all of the dishes are at Donatello!
(Serves 2)

Ingredients:
4 cloves garlic
4 oz. olive oil
3 anchovies
2 3-4 oz portions of grouper and salmon (or your favorite fish)
4 large shrimp
4 large scallops
6-8 littleneck clams
6-8 mussels
Chopped ends of 2 leeks
Pulp of 2 large tomatoes
4-5 oz. white wine
6-8 oz. clam juice
3-4 oz. tomato sauce or purée

Instructions:
Sauté 4 coarsely chopped cloves garlic in olive oil. Add 2 chopped anchovies. Allow garlic to brown and anchovies to melt.
Add fish, then shrimp and scallops and then shellfish.
Add white wine.
Stir in clam juice chopped leeks, fresh tomato pulp and a little tomato sauce or purée all over med high heat.
Then cover and lower heat to medium low.
Allow to simmer 5 minutes.
Plate and Serve.

Donatello is one of my favorite restaurants anywhere! Owners Guido and son Gino Tiozzo bring authentic, Old World Venetian hospitality to Tampa, and have since 1984, creating a landmark where savvy diners have flocked for over 3 decades to indulge in some of the best Italian cuisine in America, combined with Old World service and an atmosphere that exudes romance! Enjoy this amazing recipe at home–it would be especially nice as part of a traditional Italian-American Christmas Eve, which is traditionally a seafood feast (the Vigilia di Natale or Feast of the Seven Fishes), but can be enjoyed anytime! The best part of any recipe and any cook or chef is the ability and willingness to experiment, to substitute depending on what is fresh, seasonal, and local where you are– have fun with it! And, whenever you are in Tampa, please visit my friends at Donatello, you will have a great time and meal, and be sure to tell Guido and Gino that I sent you, and Buon’ Appetito!

Fred Bollaci with Guido Tiozzo at Donatello.

Donatello

232 N. Dale Mabry Highway

Tampa, FL 33607

813.875.6660

Posted in Entrees, Florida Golden Palate Partners, Platinum Palate Partners | Tagged cernia, clams, cozze, donatello, florida, grouper, italian, mussels, romantic, salmon, salmone, seafood, tampa, venetian, venezia, venice, vongole, zuppa di pesce | Comments Off

Fred Bollaci Visits Chateau Chantal Winery in Traverse City, Michigan!

Posted on July 7, 2016 by Fred Bollaci

Chateau Chantal Winery & B&B

1-800-969-4009
15900 Rue de Vin
Traverse City, MI 49686

The Begin family, Robert, Nadine and daughter Marie-Chantal, opened the doors of this magnificent Old Mission Peninsula winery near Traverse City, Michigan, one of America’s up and coming wine regions in 1993 upon the completion of a French style three room B&B, winery and vineyard estates. As of July 2003, the B&B’s circle of friends had grown considerably when a 15,000 square foot expansion increased the total units available to eleven. Located on a 65-acre estate on Old Mission Peninsula, in one of the most scenic areas of the Great Lakes, the B&B provides a unique destination that combines vineyards and winery, a bed & breakfast, winding roads, fresh air and kind company. Views of East and West Grand Traverse Bays, Power Island, and rolling vineyards abound from each window. Focusing on Michigan wines, Chateau Chantal produces Riesling, Chardonnay, Pinot Grigio, Pinot Noir, Merlot, Cabernet Franc and other varietals. The area, originally famous for cherry orchards (and still is, with the National Cherry Festival taking place the first week of July each year), but due to the unique micro climate of this narrow peninsula jutting some 15 miles into Grand Traverse Bay, the moderated climate and sandy soils are perfect for growing many varietals of grapes!

Perhaps even more interesting than the magical story of winemaking is the history of the Chateau’s founding couple, Robert and Nadine. Their fascinating tale begins with two previous careers of service to others. As a Catholic diocesan priest for 12 years, Robert worked in his hometown of Detroit until 1972 when he went into the construction business. Nadine had taken a similar path by entering the Felician Sisters in 1950. After earning her Master’s Degree in Home Economics and teaching for 22 years, she too made a decision to seek a different life. The couple met and were married in 1974, they proceeded to follow Robert’s dream of building a European style winery chateau in on the Old Mission Peninsula. The years the couple spent in service to others made them naturally warm, welcoming, enthusiastic, spirited hosts. Staying at Chateau Chantal, or even visiting for a tasting or tour is a memorable experience!

Robert and Nadine Begin originally formed Begin Orchards and purchased 60 acres of cherry orchards on the estate property. Between 1984 and 1991, the Begins cleared much of this land, planted various grapes varieties and purchased additional land. In July 1990, Mr. Begin received a Special Use Permit from the Peninsula Township to operate the Chateau. In June 1991, the Company was incorporated and in 1993 construction of the Chateau was completed. July of 2003 saw the completion of the expansion which added eight B&B units to the original three, and a 2,000 sq. ft. Hospitality Room equipped for executive retreats and events.

Mark Johnson has been the winemaker at Chateau Chantal since we opened. Trained at the Geisenheim Research Institute in Germany, Mark has a dedicated passion for making classic cool climate wines from Northern Michigan. He also spends his time in Argentina, making our Malbec red wine from their vineyard in Mendoza.

The winery hosts cooking classes and an incredible “Sensory Tour,” which explores how sound, food pairings, and glass shape affect our perception of wine and our experience with wines. After enjoying the visit, Fred Bollaci has awarded Chateau Chantal the Golden Palate Certificate of Excellence, the first Golden Palate Winery in Michigan! When planning a visit to the Traverse City area, be sure to include Chateau Chantal for a tasting, or perhaps a night or two!

Fred Bollaci with Chantal!

For food pairing tasting, we tried wine with chocolate truffles, and toast with apricots soaked in Riesling atop bruschetta with raw cashew butter, among other things!

See you in #PureMichigan, and please be sure to tell the folks at Chateau Chantal that Fred Bollaci sent you. For special tours and inquiries, please ask for Christine Raymond, Director of Sales & Marketing.

Posted in News and Interviews | Tagged chateau chantal, michigan, old mission peninsula, traverse city, winery | Comments Off

The Boathouse: Gourmet Waterfront Dining on Old Mission Peninsula, Traverse City, Michigan!

Posted on July 6, 2016 by Fred Bollaci

A twenty-plus-year restaurant industry veteran, owner Doug Kosch’s philosophy is that dining out should be more than entertainment; it should be an occasion of joy and fulfillment. From start to finish, it is the mission of the staff at the Boathouse to ensure deliver with delicious food, amazing service and extraordinary ambience.

The Boathouse experience begins with a drive along the shores of beautiful West Bay and its sparkling blue waters. You will feel right at home with a warm welcome, and the coastal contemporary cottage décor and the wall of windows that affords outstanding views of Bowers Harbor and the marina.

While enjoying the beautiful surroundings, the knowledgeable wait staff will guide you through the extensive food and wine menus, and share recipes and restaurant stories.
The Boathouse features fine dining in a casual atmosphere is, a welcoming space, elegant white table linen, fresh, high-quality, prepared-from-scratch ingredients, a great wine selections, and gracious, accommodating service. Guests should feel free to “come as they are,” many come straight from the beach, a bike ride or the golf course, while others are dressed to the nines for a special occasion. Enjoy this incomparable waterfront location, for the ultimate Northern Michigan dining experience.

The Boathouse epitomizes “farm to fork” by procuring as many local, seasonal products from the Grand Traverse Region as possible, and in sourcing products from further afield (such as Kobe beef or seafood), Kosch sources that practice sustainable agriculture and fishing. He and his wife Erin own ten acres on Old Mission Peninsula, where they grow many of the restaurant’s vegetables, fruits, and herbs using environmentally friendly practices. Malem Farms, named for the Kosch’s two daughters, Mallory and Emma, is home to over 700 apple trees as well as a large garden. The family also raises chickens and Muscovy ducks. Several months before Thanksgiving each year, Doug receives a shipment of 25 poults (young turkeys) that he raises to provide the holiday main course at the Boathouse. Erin logs many hours in the garden from the time the first sign of spring arrives until late in the fall, and the girls enjoy taking care of the animals. All raw vegetable scraps are saved to feed the turkeys, ducks and chickens.

Organically grown, hydroponic microgreens are the most recent addition to the Malem Farms repertoire. These beautiful, crunchy, flavor-packed little plants are the perfect complement to the Boathouse’s bold, innovative cuisine, which emphasizes extraordinary tastes, textures and presentation. Varieties grown include arugula, bull’s blood beet, daikon radish, dark opal basil, kale and purple kohlrabi, among others. Click here to read an article in Family Circle Magazine highlighting the family’s “farm to fork” practices and featuring recipes from The Boathouse!

Oysters “Tartare” from Washington State, with Tuna, Avocado, absolutely amazing!

Fred Bollaci with Doug Kosch and Executive Chef Jim Morse.

Executive Chef Jim Morse is a fourth generation Northern Michigan native and attended culinary school at the Great Lakes Culinary Institute at Northwestern Michigan College. He started working at The Boathouse as Sous Chef in 2000, and became Executive Chef in 2002. Jim then moved to Siren Hall in Elk Rapids in 2008 where he spent five years as Sous Chef. He returned to The Boathouse as Executive Chef in the fall of 2013.

Jim teaches part time at the Great Lakes Culinary Institute at Northwestern Michigan College and loves to share his knowledge and experience with up and coming chefs. Most recently Jim taught World Cuisine which studies foods and cultures throughout Europe, North Africa, Asia, and the New World. Jim uses his knowledge of these cuisines to create dishes that are unique and well balanced.

Chef Jim’s menus reflect the growing demand for seasonal and locally sourced foods. Many dishes include fruits, vegetables, or herbs grown on The Boathouse Farm. Meats, fish, cheeses, and wild foods are sourced from some of the best farmers, foragers, and artisans in the area. Jim’s goal in creating new dishes is to blend the exotic with the familiar.

Enjoying warm sunshine and a cool breeze off West Grand Traverse Bay in beautiful surroundings with great local wine, personalized service (Walter is phenomenal, one of the best I have ever encountered, he describes a dish like no other). I can’t say enough great things about The Boathouse!

The Boathouse serves lunch and dinner. Highlights from the extensive menu include:

Osetra Caviar with blinis, egg, caper, pickled red onion, and crème fraîche, Oysters on the Half Shell, Yellow Fin Tuna Tartare with sesame yuzu glaze, wasabi avocado,jalapeño, radish, and nori, House Made Salmon Lox, Smoked Whitefish Pâté, Kobe Tartare, Crab Cakes, Lobster Arancini, and Seared Foie Gras for starters!

Don’t miss the Asparagus with burrata, arugula, smoked prosciutto, basil ramp pesto,sun dried tomato tapenade, balsamic, and sea salt, and the Pear Salad with arugula, riesling poached pears, sharp white cheddar, candied nuts, merlot blueberries, and truffle vinaigrette, or the local Morel Chanterelle Bisque or Shrimp Bisque with lobster stock, shrimp, cream, brandy, and chives.

Entree selections include an impressive Dinner for Two, featuring two 5 oz Kobe filets, 1 pound whole Maine lobster, crab stuffing, fingerling potatoes, asparagus, and two Boathouse salads, a 5-course Chef’s Tasting Menu with or without wine pairings, Kobe Filet au Poivre, New Zealand Lamb Rack (full or half), Five Spice Duck Breast with sweet potato, brussels sprouts, pecans, anise pizzelle, saskatoon berry, barrel aged maple syrup, and foie gras parfait, Great Lakes Whitefish topped with crab, sun dried tomato couscous, broccolini, artichoke, and lemon caper beurre blanc, Scottish Salmon, and Alaskan Halibut.

The Boathouse is one of the best dining experiences in Northern Michigan! The service, cuisine, location, and hands-on ownership and attention to detail are unrivaled in the Traverse City area!

The Boathouse

14039 Peninsula Dr. (Old Mission Peninsula)

Traverse City, MI 49686
231.223.4030

Posted in Fred Bollaci on Dining | Tagged boathouse, michigan, old mission peninsula, traverse city | Comments Off

Recipe: Manhattan Clam Chowder by James Beard Finalist Chef Zach Bell of Addison Reserve Country Club in Delray Beach, FL: Perfect for Your Summer Clam Bake or Get Together!

Posted on July 3, 2016 by Fred Bollaci

Manhattan Clam Chowder- Courtesy of James Beard Finalist Chef Zach Bell of Addison Reserve Country Club in Delray Beach, FL. Zach Bell founded No Kid Hungry’s Palm Beach Chapter, and is an alum of Cafe’ Boulud in Palm Beach and New York, as well as Le Cirque.

Serves 4-6

This is an easy, pleasing classic Manhattan Clam Chowder recipe, perfect for your Hamptons (or Hamptons-inspired) clam bake or get together this summer! Enjoy!

Ingredients:

1 lbs. yellow onions, diced

3/4 lbs. celery, diced

2 cloves garlic, ground

2 tbsp. canola oil

1 cup white wine

1 can tomato strips (8,67kg – saporito brand)

2 cans chopped clams (460 ounces – sysco)

1 cans clam juice (276 ounces – sysco)

3 each potato, diced

juice of 2 lemons

1 tbsp. oregano

salt to taste

white pepper to taste

Directions:

Sweat vegetables in canola oil until tender, yet translucent. Add all other ingredients and simmer for 20 minutes. Add potato at end – remove from heat when potato is half cooked!! Let simmer an hour and it is ready to serve!