Tuning Fork Terms is a new food truck serving outside of Fiddlin ‘Fish Brewing Co., 772 N. Trade St., Thursday through Sunday.
The buffalo wing of the Fork Tuning Terms
Trade Street cheeseburgers and fries from Tuning Fork Provision
Fiddlin ‘Fish Brewing Co. have a new food partner. Michael and Michelle Millan, owners of Mojito Latin Soul Food restaurant at 723 N. beer at 772 N. Trade.
The Millan family recently discontinued their own Mojito Mobile Kitchen after opening Mojito Latin Soul Food in October. They’ve improved their trailer, turning it into Tuning Fork Provision, which serves American bar food.
The Tuning Fork replaced the Slanted Shed truck that regularly served food outside of Fiddlin ‘Fish. Slanted Shed closed in October when owner Will Newell decided to quit the food business.
The Tuning Fork menu includes Buffalo wings (6 for $ 10), pork and chicken soft tacos (3 for $ 12), and slow-cooked beef and cheese sandwiches ($ 14). The menu also has fried cauliflower, french fries, bratwurst, and classic burgers. There’s a children’s menu, and one dessert: chocolate lava cake ($ 8).
The current hours for the Setup Conditions are 4 to 9:30 Thursday, noon to 9:30 Friday and Saturday, and noon to 8:30 am on Sunday.
For more information, visit the Fork Tuning Terms Facebook page.
In Chicago, Cafeteria and Manny’s Cake Shop is a dining legend. For nearly 80 years, locals, tourists and especially politicians have stopped by its location on the South Loop, enjoying corned beef sandwiches, potato pancakes and blintzes.
But like many other places in the pandemic, Manny’s needs its customer support to survive.
This week, Manny’s kicks off an eight-week sandwich series with eight local establishments, from Smoque BBQ to Antique Taco, The Wieners Circle and Roots pizza.
All of them have a personal relationship with Danny Raskin, the fourth generation of members of the family who founded Manny’s in 1942. (This restaurant is named after his grandfather.)
“I try to get other people in this industry to work together,” said Raskin. “We’re all really struggling, and I think we can do cross branding to help businesses and get customers excited.”
Although many restaurants always hold special events with guest chefs, these pandemic-era associations across the country are fast becoming a permanent feature of restaurant life.
“We’re all trying to figure out what works – share ideas with one another, and provide some tips,” said Raskin. “Every time you hear about a restaurant closing, we all feel bad about it.”
The victim affects small and well-known restaurants. On Wednesday, restaurant owner Danny Meyer announced that he has shut down Blue Smoke, the popular barbecue restaurant he has operated in Union Square, New York for the last 18 years.
The Manny Collaboration starts on Monday with meals from JP Graziano, a family-run legend at Chicago’s distracting Fulton marketplace, where it serves up delicious Italian submarine sandwiches and exquisite cannoli.
In non-pandemic times, queues there can stretch out doors and around corners, with every ticket being sounded by the friendly ladies in the office.
At Manny’s, Graziano’s offers pastrami sandwiches with provolone cheese and the shop’s famous giardiniera dish. Customers can pick up their sandwiches via the deli line, but sadly can’t stay and eat them, because the Chicago restaurant is closed for indoor dining.
If not, the menu order should be like that placed online and can be picked up or shipped.
Barry Sorkin, Smoque co-founder, said he chose to participate “because we are Manny fans and what they represent.”
He continued, “It’s hard to think of a better food agency in Chicago, and we took the opportunity to work with them.”
Raskin said the collaboration gave Manny a chance to see what could be done with the ingredients piled on top of his bread and meat.
Across the country, pop ups and collaborations have become so widespread that the best way to find them is to check local food publications, follow individual restaurants’ social media sites or sign up for their newsletters.
For example, The Infatuation was recently registered 24 pop ups all over New York City. From Yellow Rose, the innovative TexMex venue, to Migrant Kitchen, which during the pandemic has focused on feeding the needy and their customers.
In New Orleans, chef Serigne Mbaye has cooked it Dakar Nola Senegalase cuisine at venues including Gracious Bakery and the Southern Food and Beverage Museum.
Meanwhile, Zingerman’s Deli in Ann Arbor is launching a two-round Reuben Tour this fall, bringing its deli sandwiches and side dishes to bars and elsewhere around Michigan and Toledo.
It has turned into Zingerman Pie Pickup Truck Tour, which begins on December 19, with stops in Toledo, plus Grand Rapids, Kalamazoo, Lansing, Troy and Oak Park, Mich. Customers can choose from an array of sweet dessert pies, savory pies, and also shop for holiday treats like stollens, hot chocolate mixes and spiced nuts.
Meanwhile, Raskin said he wanted Manny’s team to outlast his usual affiliation between restaurants. “A lot of people do some kind of collaboration or special and run it for one day. I want people to have the opportunity to try it, “he said.
Guest restaurant week is one of the tools in his arsenal to keep Manny afloat. Because restaurants elsewhere have closed, or laid off staff, Raskin said it was able to retain nearly all restaurant employees.
Manny still employs 41 people, while some are left by choice, he said.
In the weeks since sit-down services were banned, she has moved people to different positions, offered delivery to the Chicago suburbs, and has partnered with nonprofits in charity work.
“It’s important to be in front of people and keep reminding them that we are here,” said Raskin.
Regardless of the help Manny gets, and gives to his friends, the atmosphere remains a challenge. “There were ups and downs, good weeks and bad weeks,” he said. But, Raskin added, “We survive.”
During a giant cooking session on her Instagram Stories, Chrissy Teigen revealed how she made her favorite midnight snack – a processed tuna sandwich – which shows a picture of her preferred butter.
Teigen shows off an empty New Zealand Lewis Road Creamery sea salt crystal butter wrapper, melted for use on white bread, in tuna and onion sandwiches.
A fan spotted the Kiwi brand on Teigen’s Instagram Stories and posted a screenshot to Twitter, prompting the American model to praise butter even more.
“VERY good,” Teigen wrote on Twitter.
“It brings out taste [sic] into my midnight tuna sandwich. If you don’t slice both slices on your tuna sandwich, you’re … you might honestly be a good person, but you have to give it a try. “
This is very nice. It brings flavor to my midnight tuna sandwich. If you don’t grease both slices for your tuna sandwich, you … you might honestly be a good person, but you have to give it a try https://t.co/bQvjNiwmlJ
Lewis Road Creamery also shares Teigen’s love on their own Instagram Stories.
Teigen’s post led to some social media users raving about New Zealand-made butter as well.
Lewis Road Creamery general manager, Nicola O’Rourke, told: Heralds the company is pleased to see Teigen, who “is a serious cook”, can “taste the difference”.
“It’s great to wake up and watch our butter explode online. Chrissy is a serious cook and it’s amazing she can taste the difference, which all depends on the quality of our Southern Pastures 10 Star cream,” said O’Rourke. .
Teigen, who is married to singer John Legend, is a model, writer and entrepreneur. Her cookbook, “Cravings: Hungry for More”, is a bestseller.
GLEN ARBOR – Glen Lake Chamber to host SHOP this fall. People are encouraged to shop at businesses and eat at local restaurants. Collect receipts dated October 1-31 showing a minimum spend of $ 350. Bring the event envelope to the Pondok Bookstore or send the room by November 5 to enter the raffle.
TRAVERSE CITY – Father Fred Foundation’s Fall Food Drive takes place October 3-10. Volunteers receive cash and food donations at Tom’s Food Market in East Bay, West Bay, 14th Street and Interlochen and Oleson’s on Long Lake Road and Hammond Road. Deliver the October 3rd item at Floor Covering Broker or Team Bob until the end of the month. Elks Club hosts a drive-through collection October 10.
ELK RAPIDS – The Friends of Elk Rapids District Library hosts the “Biggest Little Pumpkin Giving” from 11am to 2pm. 3. Take a set of pumpkins and paint for the kids and enjoy the cider and donuts from King Orchards.
Take home dinner
TRAVERSE CITY – One hundred dinners available to take home from 3-4: 30pm October 4 at VFW on Veterans Drive. This week’s treat is ham and toothed potatoes with roasted pumpkin, homemade bread and dessert. It costs $ 9 each.
TRAVERSE CITY – MSU Extension offers Early Pastoral Schools from 7-8: 30 Tuesdays and Thursdays in October. This online series is designed for farmers and livestock owners who graze milk, beef and small animals. The cost is $ 10 per session, or $ 65 for the eighth. Register no later than October 5. Further information: 989-426-7741; [email protected].
CADILLAC – The MSU Extension and Michigan Ocean Grants offer free Michigan Water Schools: Essential Resources for Local Officials from 3-5 pm Thursdays from October 8 via Zoom. Topics include water quality, finance, planning and policy issues. Register online. Question: [email protected].
ELLSWORTH – Friske’s Farm Market hosts its Apple Festival from 8 a.m. to 5 p.m. on October 9-10. Families can enjoy donuts and cider, live music, cart rides, apple catapults and other activities. Pancake breakfast and lunch menu are available. The market is open until 7pm
Fall Fest weekend
HARBOR SPRINGS – Pond Hill Farm hosts an annual Fall Fest weekend on Saturdays and Sundays until October 25th. Activities include wine and beer tasting, outdoor dining, markets and hiking trails. Tickets cost $ 10 and include admission for 2.5 hours. Time slots: 10 am to 12:30 pm, 1-3: 30 pm and 4-6: 30 pm The farm is open 11 am to 6 pm
FRANKFORT – Stormcloud Brewing Company releases its seasonal Harvest Triple, a Belgian style beer with freshly harvested local hops. The 2020 variety is brewed with Michgian Saaz hops grown by the Michigan Hop Alliance in Omena.
Donate the food program
PETOSKEY – The Bay View Association Campus Club Volunteer recently raised $ 8,500 for the Manna Food Project. This nonprofit aims to feed people throughout northern Michigan. Meijer plans to match donations of 2 to 1.
Breast cancer support
ELK RAPIDS – Short’s Brewing Company is holding a fundraiser until November 30 for the national non-profit organization The Pink Fund, which supports breast cancer patients. The brewery plans to donate $ 1 from each Soft Parade sold at the Bellaire and Elk Rapids locations and distribution locations. This drink is available in pint sizes, six or 12 packs and 16 ounce cans. Customers can share a photo of their receipt on shortsbrewing.com/pinkfund.