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Michigan sunset

Grand Traverse Bay, Michigan

Memories of Domestic Travel

March 6 2010

 

Pasties – Traditional and Hawaiian
Pasties are lunch turnovers brought to Michigan by immigrant Cornish miners.  The traditional ones contain beef, potato, onion and turnip.  Jeanne’s Cornish ancestors always served them with corn relish.  The Hawaiian ingredient variation contains slow-baked pork, pineapple and purple sweet potatoes and is served with mango salsa.

Kona coffee-glazed macadamia nuts
Produced on the Big Island, but sold throughout Hawaii

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Mushroom dusted chicken in port wine cherry mushroom sauce
Basil polenta
We encountered this dish at Casa di Amici on Kauai, but our cherries came from Michigan.

Macadamia crusted mahi mahi with citrus aka miso sauce
Jasmine rice
Macadamia crusted fish is common on Hawaiian menus.  We encountered the sauce at the Beach House restaurant on Kauai, but have modified the preparation.

Fig and arugula salad with goat cheese and pecans
Port wine fig dressing
When we take the morning flight to San Francisco and are headed to wine country, we always stop at The Girl and the Fig in Sonoma for a late lunch.  This is their signature salad, or at least the version served when fresh figs are not in season.

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Banana vanilla crisp with oatmeal cookie crumb crust
Vanilla ice cream
We encountered this dessert on Maui, at Roy’s Kahana Grill.

Lilikoi brulee in almond brittle shells
This dessert comes from our favorite Maui restaurant, Hali’imaile General Store

Belly Flops in assorted flavors
Irregular Jelly Bellies are sold at the Jelly Belly factory in Fairfield CA.  There’s now a Jelly Belly factory in Thailand, as well, but all of these “oops” candies are domestic.

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Beverages

Red Newt Circle Label Riesling Finger Lakes 2008
Concannon Central Coast Pinot Noir 2007 Limited Release
Kona Brewing Fire Rock Pale Ale
Great Lakes Brewing Edmund Fitzgerald Porter
Maui-grown decaffeinated coffee