• Signature Drink: Mint Truffle Mocha

     
    FROM THE Winter 2018 ISSUE
     

    Here’s a little coffee cocktail magic from northern Michigan’s Hotel Walloon.

Bartender Matt Stark creates a wonderful Walloon winter warm-up for guests using the hotel’s famous Franke coffee and espresso machine in its snug Hearth Room Bar. Franke, as it’s referred to by guests, can make coffee, espresso, Americano, cappuccino, mocha, Choco chino and more. 

Since opening in 2015, Hotel Walloon has earned two AAA Four-Diamond Awards for its 32-room upscale property on Walloon Lake south of Petoskey.

In addition to its vintage lake-country charms in historic Walloon Lake Village, the luxury boutique hotel features complimentary food service four times a day, two charming restaurants, space for retreats and executive gatherings, and a patio setting that can accommodate up to 150 guests.

Let us know how you enjoyed Stark’s Mint Truffle Mocha delight. Cheers!

Ingredients
—2 T. Ghirardelli Premium Hot Cocoa (preferably mocha)
—.75 oz. Stolichnaya Vanilla Vodka
—.5 oz. Crème de Menthe
—double shot of espresso from Franke (or use concentrated strong brewed coffee)

Directions
Stir above ingredients in coffee mug, and then top with steamed milk and garnish with whipped cream, a pinch of cocoa powder, and a sprig of fresh peppermint. 

Courtesy of Hotel Walloon 

Options for unconventional seasonal gatherings abound across the state. 

From cities teeming with bright lights to snowy small towns, Michigan is a winter wonderland. If you’re looking for a way to make your event or post-event outing more festive, consider these unique holiday offerings. 

Peacock Road Family Farm 

Laingsburg

 

After 36 years as director of the CVB, Peter Fitzsimons is retiring. By Shelley Levitt

In 1985, Peter Fitzsimons, a former hotel general manager, became the executive director of the newly formed Petoskey Area Visitors Bureau. He never left. In June, the 73-year-old Detroit native announced that he’d be stepping down from the role at the end of the year. 

MIM+E: When did you begin your career in hospitality?

 

2020 was on track to be a record year. For some catering companies across the state, continuous growth year-over-year had set them up for success, and they thought it would be their best 365 days yet.

And a record year it was—but not for good reasons. Layoffs and furloughs, major losses in sales, and too many cancellations and postponed events to count made 2020 a year that catering companies will never forget.