Frederic Inn, Michigan

Entry Way

      Dining joints come and go.  Some eclectic, some trendy, downtown or rural, fusion, or just another way of showcasing the same cuisines that also come and go.  I mean no harm to the more trendy or upscale eateries, but I have had some of my best meals at the smaller local 'mom and pop' places or even truck stops at times.  Price is not often an issue with me, but quality is.  We have dined at many fine restaurants in Traverse City, but sometimes you just want a good meal close to home.  This review will come at no surprise to locals.  It is a treasure.  

      Frederic Inn is a local place, located 14 miles east of us on County Road 612.  We have eaten there many times.  Also located just 2 miles west of I-75, Frederic is a MAJOR stop on the NW Michigan Snowmobile Trail System and during winter time, the traffic both on and off road can rival many interstate highways.  In fact the main street entry is enclosed within a building wide 'mud room' so that you may escape the freezing weather from parking to entry.

The Bar

      When you enter, your initial impression would mostly likely be a small bar with a couple of tables for dining.  There is, however, another whole room for dining as well.  Many nights during the week it is pretty casual with occupancy nowhere near full.  During weekend specials or winter weekends, it is very much 'first come, first served' if at all.  

The Main Dining Room (and there is another)

      First of all, the Frederic Inn has been awarded Best of the North for not only their Wet Burrito, but their entire Mexican Cuisine for several years.  Their menu is characteristically 'Up North' with burgers, both fresh walleye, perch, and whitefish; ribs, soups and salads, chicken, steaks, pizza, Friday fish fry, and some very tasty liver and onions.    https://fredericinn.com/menu/

Introducing the 'Super Wet Burrito'

      Obviously their Wet Burrito is the most famous entrée, but other items deserve merit as well. All their fish entrees are delicious!  An entire Wet Burrito is an enormous meal that may very well require a 'to go' box.  Barb always gets the 'Baby Wet Burrito' and sometimes can't finish that.  It is a delicious, but hearty meal. We have eaten there several times on Friday and Saturday Prime Rib.  This is NOT TO BE OVERLOOKED.  We can honestly state this Prime Rib is as good as any we've ever eaten.

Prime Rib

      We thoroughly enjoyed our meal, the meat was done to perfection;  tender, and tasty.  Barb likes hers well done and I prefer a medium rare, but sometimes 'butt end' piece.  Tonight's cut was a bit more 'medium', but delicious nonetheless.  There was plenty of Au Jus.  I did ask for horseradish.  The sides were mashed taters and the salad bar.  The service were excellent.  We enjoyed drinks with our dinner with a total price of $42.  

      For us Frederic Inn is a close, comfortable standby, ALWAYS good food at a fair price.  For those winter fanatics it is a major stopping point, beer joint, and warming place for friends and family.  For those traveling to the Great White North any time of year I have to say that this should be a MUST SEE on your way.  You will never be disappointed.  Dilly Dilly! I rate this the full 5 stars.

 "I haven't been everywhere, but it's on my list"

Susan Sontag

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Schweinhaxen

      As old as Germany itself, this recipe brings out the best in the culture.  Pork Hocks (or knuckle), open fire, traditional seasonings and Hot Potato Salad and Dumplings.  There is no down side here.  I have eaten this many times and within the past several years have found if I request the larger 'hocks' from a local butcher I can create this as I wish.  When selecting them I ask to see their largest.  The bigger the better.  The natural thick skin of a pork hock serves well for holding seasonings and controlling temps while over the fire.  I picked my hocks this year from Stewarts Meats in McKenna, WA.  This is a regional favorite in Western Washington for any type of meat product you desire.
      First off, lay your hocks out on a cutting board and let rise to room temperature.  Then spread and rub in a mix of:

2 Tblspn sea salt
4 cloves, ground
4 juniper berries, ground
10 black peppercorns, ground

NOTE:  These proportions can be modified as to your particular tastes.

Seasoned Hocks

      Grind using mortar and pestle.  Then place in the refrigerator uncovered for 12-24 hours.  When ready to cook thread the hocks on a rotisserie spit and rotate over a high fire heat until internal temperature reaches 190 degrees, about 2 to 2 1/2 hours.  I roast my hocks on my Aus Spit  http://auspit.com/ over my outdoor fire pit using a mix of maple and cherry wood.  This normally takes about 2 hours, depending on fire.  These were BIG hocks and took a bit over 3 hours.  When ready, remove from the spit and let rest 10 minutes before serving.

Almost done on the spit

       I usually finish this off serving it with Potato Dumplings, Spätzle, or Hot German Potato Salad.  These recipes will not be published at this time as they are my mother's (and generations before) personal recipes and out of respect for them I will only share the picture.  These hocks were big enough only one side dish was needed.  The best of Deutschland.  Joie de Vivre!  

Bon Appetite'

"If the only prayer you said in your whole life was Thank You, that would suffice" 

Meister Eckhart

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My Girl Gets Back In The Game

      When I met Barb she was also an avid hunter and fisherman, but as the years progressed she settled in with fishing.  She was always a good shot and her skill in bow hunting was just as impressive.  Recently, after a number of my retiree trips for bear, deer, and pig hunting Barb expressed an interest in once again 'joining the fray'.  I couldn't be happier.  

      The weapons I shoot are much larger than she would be comfortable with (7mm Rem Mag, 45 Long Colt, 45/70 Gov't.) so I spent some time with research.  I wanted a bolt action weapon (in my opinion the most accurate) in a caliber that she would be comfortable shooting.  After much research and talking with other friends I trust we decided on the 7mm-08 Remington.  An exceptional caliber for ballistics as well as a 'not too brutal' recoil.  This caliber would provide excellent ballistics out to several hundred yards as well as knockdown power for any and all game Barb would want to conquer.  The 150 grain Federal Power Shok Speer Bullet with Hot Cor technology pumps 2650 fps at 2350 flbs providing all the energy and knock power Barb will ever need.

      Even in light of all the recent CRAP involving Remington Barb chose to go with the Remington Model Seven in synthetic stock, stainless finish.  Weighing in at a 6 1/2 pounds it fit her very nicely.  We ordered this through Lake Effect Guns n Gear in Kalkaska, MI.  Next we would search for an appropriate scope in stainless finish to complete her rifle.

      We selected the scope in a Nikon Pro Staff 2.5 x 10 with rings and mounts.  Because we use our Cabela's card so much during the year we had accumulated enough bonus points to get the scope for $88 less.  Nice!  We had the scope mounted and bore sighted at Lake Effect Guns and Gear as well.  She sighted it in at our farm using the Caldwell Gun Sled.  As always the initial set up is a booger, but once completely adjusted she adapted.  It was a very hot morning to shoot and the rifle provided 'balls on tight groups' right out of the box. Our goal is .67" low at 25 yards which will put it dead on at 100 yards.  I wanted to sight the rifle on it's initial upward trajectory as it will continue to rise through zero and fall again within it at 100 yards, our site in target.  We finished up this morning at about 1 1/2" low.  It will take a bit more tuning.  There is never any hurry to get it right.  Finding accurate ballistic tables for this round online proved to be challenging, but Nikon provides a very helpful website that more than solved our problem. 

"Some people wait their entire lives to meet their hunting buddy....I married mine"  

unknown

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