On Thanksgiving Day, we gather around the table with family and friends to enjoy a special meal at home, sharing dishes prepared by many loving hands. Some are made from time-honored recipes and others will become new traditions. A great many people opt to have their Thanksgiving dinner at a restaurant, which means the chef is working overtime! MCM caught up with four busy local chefs who offered a favorite recipe, and shared a bit about their typical Thanksgiving feasts.
It isn’t every day that you can cook your dinner on a rock – let alone, a black volcanic rock! But that is exactly what you will do when you dine at the Black Rock ™ Bar & Grill in Davison. The popular restaurant celebrates its one-year anniversary this month and has already gained a lot of fans, according to General Manager, Dave Simonovic. “People come here for a great steak and for the ambiance,” he says. “It’s a cool experience.” The main attraction is the 755-degree Australian lava rock on which the meat is cooked, right at your table. “It keeps all the juices in,” the GM explains, “and keeps the food hot the whole time.”
It was a long time coming, but Goki Goki Korean BBQ & Specialty Meat Market finally opened its doors in June of this year. Located off North LeRoy Street in Fenton, the 6,500-square-foot building was completely renovated inside and out, according to Joe Kim, who co-owns the restaurant with his brother, John. Their sister, Jenna Pak-Kim, is vice president and helps keep things running smoothly. “We put three and a half years of our blood, sweat and tears into this place,” Joe shares.
Yes, the dog days of summer are upon us – what better way to beat the summer heat than to drink an ice-cold, draft root beer and devour a delicious hot dog from B-Dogs Hot Dog Cart at the Flint Farmers’ Market? The hot dog cart is owned by Tim Bishop, who is also Mayor of Davison. Previously, Bishop owned a used sporting goods store in Downtown Davison. A few years back, he decided he wanted to add something to the storefront to draw in customers and also attract visitors who came to town for various festivals and events. “So, I got a hot dog cart,” he says with a grin.
When it comes to the flavor of choice, vanilla continues to be America’s fave in ice cream and novelties, in both supermarket and foodservice sales. Vanilla’s the most versatile, mixing well with toppings, drinks and bakery desserts.
Local options for healthy eating range from establishments that are generations strong, to a few that are less than a couple of years old. But, when it comes to fresh, locally-sourced foods and a focus on getting the best nutrition from every meal, Greater Flint has what you need.
May is National Barbecue Month and people all over Genesee County are firing up their grills! In the meantime, there are some really great barbecue restaurants in Greater Flint that will do the cooking FOR you, offering down-home, mouth-watering ribs, beef brisket and pulled pork served with a wide array of delectable side dishes and a slab of cornbread. Here’s a taste!
For Blackthorn Pub, located in the quaint village of Holly, the week of St. Patrick’s Day is the busiest time of the year – and once you’ve tasted their authentic Irish dishes, you’ll understand why! The tasty, Guinness®-battered haddock, served with hand-cut Blackthorn fries and a vinegary, Irish slaw is not only popular on St. Paddy’s Day, but is the year-round top seller at the eatery, which is a hangout for locals and a destination for people all around the area. Another Irish favorite is the hearty Cottage Pie, made with minced beef, root vegetable, peas and fresh herbs, topped with a colcannon and cheddar crust. Colcannon is a traditional Irish dish made with mashed potatoes, kale and scallions.
So popular a dessert is pie that February has been designated as Great American Pie Month. In celebration of the occasion, My City Magazine went in search of some old-fashioned, homemade pies. We didn’t have to look any further than Sandra’s Place at the Flint Farmers’ Market to find little slices of heaven: sweet potato, pecan, buttermilk, cherry, apple, Key lime – and much more!
Tucked away downtown in the tiny village of Goodrich, you’ll find a hidden gem – Cranberries Café, which opened its doors as a breakfast and lunch place in 1994. Since then, it’s grown into a full-service restaurant and bar, operated by Patty Plant who co-owns the eatery with Bill Rausch. Patty’s husband, Mitch, makes all of the homemade soups and also trains the kitchen staff.
