Healthy eating and regular exercise are the basis of Jacobs’ instructional tele-seminar series, “Weight Loss of Golfers,” which he offers four times each year.   A self-taught health expert who’s been helping people get fit through his Thin for Life program for nearly 30 years, Jacobs is a self-described ‘fanatic golfer,’ who took his fitness program into the golf world about five years ago. 

Larry Jacobs (left) and Fred Funk

Since then, he’s helped amateur and professional golfers, including PGA Tour Champions Tour Player Allen Doyle, NBC golf announcer Roger Maltbie and PGA Master Instructor Don Trahan, achieve and maintain a healthy weight.  He’s also helped players like the PGA’s Fred Funk determine a ‘Game Day’ menu that would help him sustain and stabilize his energy throughout each golf round.

 “Overweight or not, the foods you eat have a lasting impact on virtually every aspect of your health,” Jacobs said. “And we now know that the vast majority of chronic disease and illness in America is largely preventable, and in some cases fully reversible, simply by eating some foods and avoiding others.  I just call it ‘eating clean.’”

With his “Weight Loss for Golfers” program, Jacobs says, he can show any golfer “how to go from a ‘fat storer’ to a ‘fat burner’ in two weeks or less, without dieting, counting calories or starving.  “And I actually guarantee this with a very liberal money back guarantee,” he said.

In his world, Jacobs says, you’re either storing fat or burning it, and unfortunately, with an estimated seven out of 10 golfers overweight or out of shape, he says, “most golfers take better care of their clubs than their bodies.”

Jacobs structures his daily program like a game of golf.  “The front nine is from the time you wake up until after lunch.  The back nine is from after lunch until you go to bed,” he said. ”And you can make lots and lots of pars, and some birdies, and maybe a bogey or two, but generally speaking, you can shoot very close to par just about every day of your life.

“You start stringing ‘rounds’ together like that, and you start getting days like that under your belt – shooting a little under or over par, even have a bad round way over – and you would not believe what you can actually accomplish with a few ‘high-tech’ tools like a knife, a fork, a pair of sneakers, the right blueprint, the right mindset and of course, the right coach,” Jacobs said.

“I like to tell my golfers, ‘You ate your way into this mess, now you can eat your way out, and actually eat your way thin,” he added. “It’s not how much you eat that matters, but what you eat that matters most.  When you’re eating the right stuff, you can eat plenty of it without any issues,” he said.

So key to success, is “responsibility and exercise,” Jacobs said.  Nutirition vs. a reduced calorie ‘diet’ is his focus, because he said, the typical eat less, try-and-avoid-my-appetite approach to weight loss, just doesn’t work.  Therefore his approach is “a hypo-allergenic eating plan that combines the right proteins, the right carbohydrates, the right fats and oils in conjunction with some form of physical activity that’s doable for the individual on a regular basis.”

Jacobs focuses on ‘responsibility,’ because he fully believes “you and I need to take responsibility to take control of our health,” not the old model that “we just show up on our doctor’s doorstep when something’s wrong or once a year for a physical.”

 Jacobs’ tele-seminar series consists of four live sessions (which are taped for participants whose schedules conflict with the live broadcasts).  Enrollees also have access to a private members Thin for Life archived learning library.

With his first series of the year already underway, those interested may learn more about the program and its cost or can contact Jacobs through his website at www.thingolfer.com   Other 2012 sessions will begin in late April, June and September.

 Some Larry Jacobs’ Healthy Eating Tips for Golfers

 If you’d like to have the same energy you have walking off the course as you had walking on: 

1)      Hydrate well before and during the round

2)      Don’t eat a big sugary or heavy protein meal before the round; Light protein is OK.

3)      Make some of Jacobs’ trail mix to deal with on-course hunger:  Almonds, walnuts, pumpkin seeds and a sprinkle of raisins.

 At the Turn:

Choose:

1)      Your homemade Jacobs’ trail mix

2)      Apple, nuts

3)      Whole grain turkey sandwich

4)      Water, not sugary sports drinks, soda or beer

Sample 19^th Hole Meal

 Fish, sweet potato or whole-grain rice and 2-3 vegetables; glass of wine or alcohol OK

Interior of Elizabeth's Chophouse

‘Since I was 5 years old, I’ve been in a restaurant kitchen. It is my life.
Cooking is my passion. My love is my wife, Elizabeth. Her passion is service.’

That’s how Tom Wahlstrom introduces the online world to his wonderful restaurant, Elizabeth’s Chophouse, in Marquette Michigan.  On its website, he and his wife, Elizabeth, go on to say, ‘This restaurant is a culmination of our passions, devotions and love. We hope you will enjoy our efforts to bring you that same passion in the finest quality food and the areas finest service. Relax, sit back and enjoy a delicious dining experience.’

What a promise!  And you know what?  What they say is what you get – a fabulous dining experience in a lovely, welcoming and attentive environment.

Located on a downtown street of historic buildings, Elizabeth’s Chophouse backs up to one of Marquette’s shipping and boating harbors on majestic Lake Superior, where summer visitors can dine on the screened-in back porch, perched high above the activity. That’s where our group enjoyed a fabulous dinner.  

In a land of rugged wilderness, quaint historic architecture and down-home specialties, like Upper Peninsula pasties (folded pastry dough filled meat, potatoes and vegetables), Elizabeth’s haute cuisine is, in itself, a big surprise.   And the fact that it has the quality of a downtown Manhattan five-star, well, it’s incredible.

The menu, which has weekly and seasonal specialties, generally offers a grand array of appetizers, including escargot, shrimp or crab cocktails, oysters Rockefeller, Seafood Medley St.Jacques and a Seafood Sampler of lobster tails, crab legs, clams, Oysters Rockefeller, shrimp and crab cakes.  (Who needs dinner, right?!) We ordered the pan fried calamari, which came delicately seasoned and perfectly done.  It was fresh and tender, with just the right amount of chewiness.

Salad choices include a Chop House Wedge , Caesar and House, all with freshly made dressings.

Meat entrees include a wide variety of beef steaks and cuts, from the signature bone-in tenderloin to Prime Rib and a whopping 40-ounce Porterhouse.  Pork chops and lamb chops also are among the choices.

Other entrees include lobster tails, King Crab legs, jumbo shrimp, cedar-planked Lake Superior whitefish with Washington state merlot reduction and garlic spinach, broiled Lake Superior whitefish, olive oil poached halibut, a pan-roasted exotic mushroom & gorgonzola stuffed chicken breast, and portabella eggplant.

Side dishes range from traditional baked potatoes, onion rings and steamed asparagus to items like linguini with white clam sauce, grilled asparagus with bleu cheese and pancetta, and an orzo-artichoke rice blend.

I had the broiled Lake Superior whitefish.  With a bit of butter, salt, paprika and  pepper, it is one of the menu’s ‘plain Jane’s’ but, in my estimation, one of the best ways to enjoy this delicious local fish. Others at the table had halibut with a crabmeat stuffing, which was exquisitely prepared.  

As we dined, Head Chef and owner, Tom Wahlstrom, visited with us and other diners a couple of times. Entertaining our table of golf writers, he pulled ball markers out of his pocket from nearby Greywalls at Marquette Golf Club (where he is a member, and where we had just played) for each of us.  It was a nice touch.

Desserts at Elizabeth's Chophouse

The dessert tray is an eyeful of delectable creations, including a Chophouse sampler that offers a trio of tastes – miniature Key Lime pie, miniature chocolate lava cake and a miniature chocolate turtle torte; and a wonderful carrot cake, which is not-too-sweet, but rich and tall – perfect.

While the porch was our choice spot, the restaurant interior with natural wood floors and walls of local art for sale is lovely.

Elizabeth’s Chophouse, 113 S. Front Street, in Marquette, Mich., is open Monday through Saturday from 11 a.m. to 10 p.m.  www.elizabethschophouse.com

Brian Crowell ‘s Slice-Free Golf  (Donelson SDA, Inc., 2011), is dedicated to helping golfers replace annoying, right-side-spinning slices with swings that produce just enough  draw to deliver extra distance and accuracy.  And he says those who follow his three steps will achieve fast results – guaranteed. 

Well, yes, considering each ‘step’ is a series of checkpoints on good golf swing fundamentals, he’s right.  Yet along the way, he does more.  He has some fun with his instructional prose, focuses in on key elements, and adds a myriad of interesting range and ‘backyard’ or indoor practice exercises, which make Slice-Free Golf a good read and golf aid.

Crowell is an NBC sports commentator and PGA Head Professional at Glen Arbor Golf Club in Bedford, N.Y.   In his 20-plus years of teaching, he has seen some recurring themes – the slice being among the most frequent of golf swing ailments.  Hence Slice-Free Golf became his ‘first solo gig’ as an author.

In the book’s introductory pages, Crowell asserts that 82 percent of golfers regularly slice and that its root cause is “a glancing blow of a golf club that results in a ball with side spin.” 

So Crowell’s mission is to not only help players eliminate their slice, but to replace it with slight draw, noting that “the average USGA handicap of those who draw the ball is 15 strokes lower than that of those who slice.”  He also says writes that a draw “produces up to 30 percent greater distance than a slice swing using the same amount of effort.   And, “by reading and practicing Slice-Free Golf, those who struggle to drive a ball 200 yards, can pick up an additional 50 yards.”

It’s hard not to be a bit skeptical at first, when you realize Crowell’s ‘Three Steps’ cover the first 70 pages and are focused on good golf swing fundamentals.   Step One, “Get Set,” includes stance, upper and lower body alignment, ball position, squaring your club and the grip.  Step Two, “Swing,” includes a centered turn, swinging ‘under the foam’ and ball impact.  Step Three, “Release,” comprises ‘letting it happen’ and a balanced finish.

But as Crowell said in our interview, he really had to cover the basics to ensure a baseline among his readers.   “The real meat is at impact,” he said. “A lot of students understand the mechanics, yet I felt I had to cover all the bases.  As you may know, you can’t fix just one thing in a person’s swing.

“In addition, as an instructor, you try to eliminate as many variables as possible to help a student achieve consistency,” he added.

Nonetheless, Crowell stresses body position at the moment of impact.  “Look where your chest is facing at impact,” he said.  “Where are your eyes, looking?  I knew if I could help people get square to the target line, the moment of impact would be much improved. “

So why the draw?  “The draw is the most powerful shot, no question,” Crowell said.  “The ball is truly being compressed, and it literally takes less effort for more distance.  This allows you to relax and enjoy the game more.  It’s a beautiful thing.”

So will readers be trading in a banana ball for a hook?  So far, that isn’t an issue, Crowell laughed. “It’s important not to exaggerate anything.  We’re talking about a slight right to left.  I have yet to hear someone say, ‘how do I turn this thing off?!’”

Knowing great golfers come from both genders, Crowell doesn’t generally distinguish between men and women in his teaching philosophy.  But recognizing differences in stature and upper body strength, he said, anyone looking to hit the ball farther, will benefit from his book.  “Everyone wants to get the most out of whatever strength they have, and if you’re smaller, you need every ounce of power you can,” he said, citing PGA Legend Gary Player, a friend of Crowell’s who wrote the forward for this book, as an example.  “Gary’s a smaller guy. If you’re lighter or shorter, the shot that will give you the most is the draw.   Delivered from the inside, it’s a square shot that will put all of your energy into the ball.”

Crowell’s 26 “Slice-Free Golf Drills” are where the fun comes in.  Designed for range, backyard or high-ceiling indoors practice, he puts his humor and personality into each.   Want to slow down and square up your downswing?  Go pigeon-toed.  ‘Spaghetti’ arms can help you check your address position.  A rolled-up towel ‘foot wedge’ can encourage a more centered swing in practice.

Crowell also will have you employing walls, shadows, a mirror, chair, plastic bottle, tubes, flashlight cardboard box, duffel bag, headband and ‘head cover deodorant’ in various drills.  If nothing more, your practice time will be a lot more fun, more engaging, and as a result, more productive.

Key in all of the practice drills is to establish your target, however.  “All require some sort of alignment,” he said.  “You need to envision a target to know where your body aligns. And while you can’t take most of the drills on the course, you will learn in practice how they feel, which is a very valuable sensation.”

While his book will help golfer drop strokes, Crowell’s ultimate goal is to help golfers have more fun. “My whole thrust is that golf needs to be more fun,” he said.  “People don’t have the time or resources to waste in a sport that isn’t fun for them.   I want them to continue to have fun, and if they are frustrated, they need to know they can get better.”

Slice-Free Golf is available in several electronic book formats and two print editions:  a B&W paperback for $14.95 and full-color version for $24.95.  It can be ordered at www.slicefreegolf.com

Pinnacle's 'Folds of Honor' packaging recognizes U.S. military and their families

It doesn’t take much to melt this military mom’s heart. I know well the personal sacrifices that military families make everyday as their loved ones stand bravely in harm’s way to defend our freedom.

Thus, Pinnacle’s ‘Folds of Honor’ scholarship initiative and its presentation to its first recipient, the family of New Bedford, Mass., Marine SPC Scott Christopher Burris announced today (Nov. 30) gained my immediate applause, attention and admiration.

The scholarship will aid SPC Burris’ wife, Suzanne, as she completes her degree from Fisher College.

The presentation was made at Acushnet Company’s Ball Plant II in New Bedford, where every Pinnacle golf ball is manufactured.  The family was also provided a tour of the facility.  http://www.facebook.com/video/video.php?v=268011616584693

As described in the Acushnet announcement, SPC Burris served eight years as a U.S. Marine, prior to re-enlisting after the events of September 11, 2001. He spent two tours in Iraq as a Motor Transport Operator with the Massachusetts Army National Guard’s 1060th Transportation Company.  As the driver of the lead gun truck in convoy security, SPC Burris encountered multiple exposures to IEDs, mortar and rocket explosions, which resulted in diagnoses of PTSD and Traumatic Brain Injury.  For his service, SPC Burris was presented the Bronze Star, among other awards.

Burris Family presentation

SPC Burris’ wife, Suzanne, is aspiring to become a registered health information technician with the Veterans Administration.  She currently is working toward her associates degree in Health Information Technology from Fisher College in New Bedford, where she is a member of the Phi Theta Kappa Honor Society.

“SPC Burris and his family are truly an inspiration and extremely deserving of this scholarship,” said Joe Gomes, director of Communications, Acushnet Company.  “Pinnacle is proud to support our local community, military veterans and their families.  Our partnership with Folds of Honor gives our company the ability to touch the lives of military families across the country through our scholarship program and Patriot Golf Day events.”

The Folds of Honor Foundation provides scholarships and educational assistance to the spouses and children of fallen and disabled military members.  To apply for a scholarship, please visit the Folds of Honor website at www.foldsofhonor.org.

“Every scholarship we are able to offer to a military family is an honor, so it’s incredibly humbling to have the support of Pinnacle and the Acushnet Company,” said Major Dan Rooney, Folds of Honor founder.  “We can’t express enough gratitude for their contributions in helping us educate the legacy of our military service men and women and impact many more deserving families.”

Pinnacle has taken its support of Folds of Honor a step further by proudly featuring the foundation’s logo on its new flagship Pinnacle Gold golf ball packaging.  The special packaging serves as a reminder of all those who have served and sacrificed for our country.

To Acushnet and Folds of Honor, thanks and applause.  And to those it honors — service men and women and their families, and SPC Scott Burris and his family – my heartfelt gratitude, respect and eternal admiration for all that you have done and continue to do, everyday.

The Bell Tree Tavern

We somehow landed in historic downtown Southern Pines, North Carolina, on a Sunday afternoon.  Not the fun-filled First Friday we were urged to attend, but the quiet, mostly closed Sunday afternoon after.

Nonetheless the streetscape of lights-out shops was still charming on this beautiful sunny day, and the city park, just a block down from the main business area was lovely.  Bustling with a pick-up basketball game, kids on play equipment amid the soft sand playground, and moms and dads pushing swings, tossing footballs or keeping watch from benches, it was just the right spot to enjoy our visit with my U.S. Army Captain son, daughter-in-law and 1 ½ year old grandson.

But where to eat, especially with a toddler?  We found an unexpectedly welcome venue and tasty menu at the Bell Tree Tavern.  Located at  155 N.E. Broad Street  in historic Southern Pines, the Bell Tree Tavern has an extensive food and drink menu, is reasonably priced and family friendly.

Like most taverns, the Bell Tree is low-lit, but its big street-view windows,

The Bell Tree Tavern bar

polished hardwood floors, exposed brick and stylish light fixtures, tell you it’s not just a bar.  We would have been comfortable with the flat-screen, football-watching crowd, but instead opted for the open-air, wood-fenced patio in the back.   With its own bar, it has an atmosphere of its own, and for our group of six, the big round table near the back, which included a couple of spring-loaded ‘rocking’ patio chairs, was perfect.

The menu choices were extensive, combining gourmet choices with a lot of Southern.  Although I’m a fried pickle fan, the fam convinced me to instead start our dinner with the Calabash Seafood Dip, a baked combination of shrimp, bay scallops, crabmeat and bay seasoning, served with warm pita chips.  It was a wonderful appetizer, and the chips alone were yummy.  Tasting very much like a sweet dough elephant ear, I’m sure they were also not low-calorie!

 I debated about whether to order Olivia’s Southern Charm shrimp and grits in a Cajun bacon cream sauce, just because it sounded so unique and delightful, but opted for the Brie burger.  Complete with sautéed mushrooms, wilted arugula, lots of grilled brie and white wine Dijon, it was hearty and delicious, but the star was my side of whole, lightly breaded, fried okra.  Amazing.

My vegan daughter was thrilled to find Betty’s black bean burger on the menu, and my daughter-in-law enjoyed the teriyaki salmon with Asian veggies and wasabi mashed potatoes.  My husband loved his fish and chips and my son thoroughly enjoyed his burger.   A bonus was our great server.  He was fun, funny, personable and attentive.

The Bell Tree Tavern also has a kid’s menu with the standard chicken tenders and burger, plus penne pasta mac ‘n cheese and grilled or fried shrimp.

Add other choices like a fried green tomato sandwich, Randy’s Ribeye with grilled white corn with sweet cream, and pecan-wood smoked BBQ ribs, with a signature rub and sauce, and you get the idea – a great menu of Southern and modern cuisine choices.   

In addition, the bar offers weekly drink specials, and stocks more than 40 kinds of whiskey, 13 draft beers and local brews from Aberdeen, N.C.

Desserts include Guinness cheesecake, Carmen’s Rum Cake – ‘ID required,’ molten chocolate cake, and Eamonn’s Pecan Pie, which with its touch of Woodford Reserve, claims to be the ‘Best Bourbon Pecan Pie in town.’

Bell Tree has a limited late night menu, and also serves breakfast from 9 to noon on weekends.

For more information, visit www.thebelltreetavern.com

Enstrom's Milk Chocolate Almond Toffee

Did you ever enjoy eating something so much that you almost wish you didn’t know about it?

That’s how I feel about Enstrom’s almond toffee.   This Colorado-based confectioner makes THE BEST milk chocolate almond toffee I ever had.  The problem is stopping at just one piece, and wishing you had more when the box is empty.

As described on its company website, Enstrom Candies was started three generations ago by Chet Enstrom, who made batches of almond toffee as gifts for family and friends. By 1960, his toffee started to develop its own reputation and, at the urging of family and friends, Chet and his wife, Vernie, founded the company in Grand Junction, Colo.

Today, the family still follows the same original recipe for the almond toffee that Chet perfected almost 80 years ago, and quite honestly, it’s phenomenal.

I was first introduced to Enstrom’s almond toffee at work. It was an office gift from a vendor partner.  So it caught me by surprise.   The thick almond toffee bark was crunchy but not rock-hard, and the flavor had just the right blend of sweet, buttery and nutty.  The milk chocolate added just the right accent, dusted with crushed almonds for aesthetics and flavor.   The company also makes dark chocolate and sugar-free versions of its almond toffee, along with regular toffee petites, toffee popcorn, almond toffee bars  and singles. It even sells almond toffee crumbs, which would be great sprinkled on ice cream, a frosted cake or maybe on homemade sugar cookies.

In addition to the almond toffee, Enstrom’s offers a full-line of gourmet chocolates, several sugar-free options, gift tins, baskets, gift packs, wedding favors and corporate gifts.

A one-pound box of the milk or dark chocolate almond toffee is $19.95, plus shipping; sugar-free is $20.95, plus shipping.    All are also certified Kosher.

Visit Enstrom’s website at www.enstrom.com

Island Resort and Casino

Once upon a time people in and around Harris, Michigan, would get into their cars and drive to Harris to play bingo…in their cars…without leaving their cars.

It may sound like a ‘Yooper’ fairy tale, but drive-in bingo was the genesis of what is today Island Resort and Casino in Harris, Michigan, 13 miles west of Escanaba in Michigan’s Upper Peninsula.

Island Resort and Casino is just what its name implies, an island of big city gaming, entertainment and fun, surrounded by Michigan’s U.P. wilderness.     Think mid-winter and not inches, but feet, of snow in this northern climate, and the casino’s palm tree paradise décor is all the more a tropical island getaway.

Island Resort and Casino has 140 slots, plus table games that include poker, blackjack, roulette, craps and a bingo hall.  There is a poker room, near the bingo hall, both of which are very basic, but the rest of the casino has a nice, leisurely feel about it.

There are 274 guest rooms; 112 in the original hotel, built in 1998, and recently renovated; and 162 in the new Palm Tower, completed in 2007, which also boasts a handsome Presidential Suite.   The 11th floor Palm Tower guest rooms have a chic style décor, while others, like those on the floor I was on (7^th) are spacious and clean, but a bit more low-brow with nylon/cotton quilted bedspreads, two pillows per bed, no closet door and no iron/ironing board.  All rooms have a WIFI.  An average size indoor pool is on the first floor and there is a small fitness room.

Each hotel guest 18 and older, receives one $5 dinner coupon; $5 Promo coupon; $5 bingo coupon and a drink coupon at check-in. There’s also free valet parking; 7 a.m. to 10 p.m. room service; bell services and in-room hair dryers and coffeemakers, with ceramic Island Casino branded coffee cups.    An on-property RV park has 53 sites, with electricity, water, laundry and shower facilities.

While family friendly, there isn’t too much there for kids, and in the Palm Tower, there is no division between the check-in desk and casino floor,  so families will likely feel like there’s not much space to be a family, with gambling right at the front door of the hotel.

Other than a delightful and delicious catered dinner, my only meals at the hotel were breakfasts, which were average – and one day with overcrisped hasbrowns, a bit below average, but waitstaff were attentive and friendly.  An Irish coffee at the sports bar was coffee and Bailey’s, not quite what I expected, but a Blue Moon draft was a healthy pint and quite refreshing.

Most evenings there is live entertainment in the Club Four One lounge that opens to the casino floor, so if you’re at the nearby slots, you can enjoy some excellent music while you play, or of course, you can take a break to enjoy the band in the loung.

The Island Lake Showroom is spectacular.  It seats only 1,700, so it feels cozy, like a private theater, and has a stylish, modern décor that says ‘quality venue’ all the way.   The casino/resort is not shy about booking big names either, so you never know who you might have the chance to get up close and personal with in this delightful theater.

In addition, the Island Resort and Casino completed a $2 million expansion of its conference center – no doubt to better accommodate its Futures Tour event, as well as community and professional events.  It includes a new private dining and club room that will make a group of about 20 or less feel like they’ve checked into their own clubhouse.

The casino slots offer a nice variety of traditional and electronic games.  I enjoyed its Flashdance game, although I typically don’t enjoy a 40-cent minimum on a penny slot, because the payoff is always a disproportional number of pennies for the bet at stake with each spin.   And while I liked the two versions of Wizard of Oz, tucked into the corner, I didn’t like watching them suck up my bets with fairly little fanfare.  The John Wayne two-cent machines were pretty fun, and the blasting Monkees were downright annoying.

The machines directly outside the lounge were a fun play, paying off enough to keep me even.  But after awhile, even can be a bit boring.  The great music, however, kept me playing long after the machines lost their thrill.

Each night, I started the evening with $30 to $50 in slots and each night I lost, which in my book, makes the ‘win’ factor below average for me.  However, one of my media colleagues picked up a quick $150 max betting his comp dollars and another said she was up $100 on max bets on Wheel of Fortune.   I did see one patron raking it in on the video poker as well.

The casino seemed pretty well ventilated, so not overly smoky.   Drink staff were scarce for the most part, which was an inconvenience.  I also heard some comments about non-casino-labeled water bottles getting the boot, which was hard to believe, but in general, the floor staff seemed very friendly and efficient.

Although it might seem a bit hokey to some, I liked the island theme, which the casino seems to carry off well. 

One of Island Resort and Casino’s best features may be its Stay n’ Play golf packages, which tee you up at some of the areas best golf courses, and then provide a fun and restful evening retreat at night.

For more information or reservations, visit www.islandresortandcasino.com or call 1-800-682-6040.

On the tee at Sweetgrass Golf Club

Michigan’s Upper Peninsula is a lot of wilderness with a bit of civilization.  And when you add great golf  to the U.P.’s other features, like its clean air and crystal clear waters, three Great Lakes coasts, dramatic rock outcroppings, aromatic pines, a bit of ‘Yooper’ culture and a lot of ‘welcome,’ you know you’ve found a real golf getaway.

The Island Resort and Casino in Harris, Michigan, is a bit of drive from the Detroit area, but easily accessible from other areas of northern Michigan, as well as Wisconsin and Canada.  It’s also an easy drive (about 13 miles) from the Escanaba Airport, where you can land in about an hour and a-half via a direct flight from Detroit’s Metropolitan Airport.

The Island Resort hotel, which recently added a convention center, offers comfortable lodging, an indoor pool and hot  tub, small fitness room, a fantastic concert showplace, and a good-sized, island-themed gaming floor with 140 slots, table games, two bars, three restaurants, a coffee and ice cream shop, and live entertainment most nights.  It also has a poker room and bingo hall. 

Best of all, Island Resort and Casino offers Stay n’ Play packages that pair lodging with golf rounds at three fabulous courses – its own Sweetgrass Golf Club, Greywalls at Marquette Golf Club and Timber Stone at Pine Mountain in Iron Mountain,  starting as low as $265 per person,.

This trio of courses offers three very different golf experiences. 

Sweetgrass (www.sweetgrassgolfclub.com), designed by Paul Albanese, opened in 2008 and is a three-year LPGA Futures Tour stop, the first of which met with great community support and player accolades in June 2011. The course has five sets of tees, which play 7,275 yards from the tips to 5,075 yards from the front.  Many of its well-groomed, rolling fairways are lined by tall breezy grasses, as the course name implies.  And while the grasses can make for a challenging out, they are playable and errant shots are typically retrievable.

The wood-sculpted eagles guarding the 16^th green surprise you in a fun way, yet remind you of the Indian heritage that blesses the track

An easy ride 80 miles to the north lands you at Marquette Golf Club (http://marquettegolfclub.com) home of the awe-inspiring Greywalls.  While the Marquette Golf Club’s original course, which opened in 1926, is a classic design by William Langford and David Gill, Greywalls designer Mike DeVries steals the show with his contemporary masterpiece.   Opened in 2005, its rugged, natural rock outcroppings accent fairways, guard approach shots and greens, and on the picturesque par 4, 5th hole, nearly edge the green, towering high above the putting surface below.  Fairways slope and tunnel like a snowboarder’s half-pipe at times, which confirms DeVries minimalist approach to course design.  And while nary a level fairway lie can be found on some holes, the course is an absolute delight to play.   

Greywalls and Lake Superior

Of course, all of the challenge and fun of Greywalls is set amid dramatic views of one of nature’s most pristine jewels, Lake Superior.  And you don’t have to wait long to see it.  From the country-simple pro shop, a nearly mile-long golf car ride through enchanted northern forest brings you to the first tee and practice green, where the majestic lake spreads beyond the treetops before you. Perched on the hilltop you can literally see for miles to a horizon where the lake’s deep, blue waters blend with the sky and the cliffs of Grand Island look like miniatures some 50 miles away.   You can feel and smell the lake breezes, which on a sunny day are immeasurably refreshing.  But like the two-faced beauty she is, a cold, cloudy day on Lake Superior could turn gentle breezes into harsh whipping winds, making work out of the normally enjoyable high-ground tees and fairways. 

With its five tee sets, Greywalls plays 6,828 yards from the back and 4,631 yards from the front.  Generous and forgiving front tee placements give golfers from those tees the boost needed to keep their game competitive and enjoyable.  And on the par 5, 18^th, everyone can enjoy the ride, and finish with a flourish, as the fairway plays like a broad, tiered chute, funneling most tee shots toward the center and down to a slightly domed green. 

Two added notes about Greywalls: With natural rock face tiers in many of its fairways, golf car drivers need to carefully heed fairway signage, i.e., no reckless shortcuts. And while the tee-to-green vistas are consistently captivating, sometimes the prettiest views are behind you, so to fully experience the course, you sometimes need to pause and take-in the 360 view.

The third course, Timber Stone at Pine Mountain  ( www.pinemountainresort.com ) is a pleasant ride 39 miles west of Island Resort and Casino to Iron Mountain.  Here, Jerry Matthews has created one of his characteristic natural-design masterpieces.  Amid towering pines, he has carved out a beautiful course with generally lush, wide fairways and large rolling greens. 

Everything about Timber Stone says Northern Michigan and Upper Peninsula – from the natural pine construction of the pro shop/clubhouse to the campfire that often greets golfers near the practice green on cool mornings.  Throughout the course, deer casually cross fairways, nibble leaves from low branches and bed down in woods near tees and greens, unfettered by passing golfers.  And the golf is wonderful.

Campfire at Timber Stone

Measuring 6,937 yards from the back ‘Forest’ tees and 5,060 from the forward-most ‘Stone’ tees, the course plays well for golfers of all levels.  Its forested fairways mirror the look and feel of some of the Gaylord area tracks, with an extra touch of natural U.P. wilderness.  The cart path to the Fourth tee, shows off a great stand of medium-size white pines and fragrant greenery on the right, and the 17^th “Sagoia” hole is a ‘Threetops’-style par 3, with a view of the town of – you got it – Sagoia in the distance.  Holes 5 and 6 present visually narrow landing areas guarded by a shared pond.  And while the par 5, 5^th Hole presents a narrower fairway throat, the water is more in play on the par 4, number one handicap  6^th, despite its larger landing area.

Like Dave Douglas at Sweetgrass and Marc Gilmore at Greywalls, Timber Stone Golf Director Joe Rizzo is a terrific host.   Ironically, he and General Manager Scott Grubb are East and West Coast transplants, respectively, who both landed in the U.P. by marrying women who were born and raised in the area.  So, here in the remote wilds of Timber Stone at Pine Mountain Brooklyn meets L.A., which helps to explain the New York Yankee ball caps for sale in the Pro Shop.

Great golf, beautiful vistas, nice lodging with gaming entertainment, and wonderful food at places like upscale Elizabeth’s Chop House (www.elizabethschophouse.com) in Marquette or casual fine dining at The Stone House in Escanaba (www.stonehouseescanaba.com), it’s the U.P. at its best. 

For more information or reservations for Stay n’ Play packages, call Island Resort and Casino at 1-800-682-6040.

Red Smoke Barbecue

Flavorful, tender and (almost) all around good.

That’s how I’d describe our late night dinner at Red Smoke Barbecue in Detroit’s Greektown.

With its stylishly trendy décor, this barbecue restaurant surprises with its old-style slow cooking to create some wonderful pulled pork and beef brisket, plus tasty sides.   Tender and full of flavor, I enjoyed both meats as part of the Classic Combo, which for $16.99, gives you a choice of two meats (beef brisket, pulled pork, apple smoked chicken or House-made Andouille sausage), plus one side.   Served on Texas toast with five barbecue sauces –  the spicy hot Red Smoke, Michigan Cherry Molasses, Honey Mustard, Poblano Pepper and Mississippi Mud – the  tastes are rich and delicious.  My favorites were the Mississippi Mud and Cherry Molasses – no hot bite, just flavor.   Both the pulled pork and beef brisket, which were said to be cooked 14 hours, were wonderfully tender.  The brisket had a lot of fat, however, so when ordering, specify a lean cut (according to our server’s after-dinner advice), otherwise, you’re apt to leave about a third of the portion as throw-away trimmings.

The combo plate comes with a cornbread round, drizzled with honey.  My side choice – macaroni and cheese (yep, going for the carbs!) came in its own little casserole, had a thick
‘meaty’ noodle spirals, a good amount of cheese and a nice bread-crumb topping.  It was microwave hot – which obviously was how it was heated, so that was a little disappointing.  It also was a bit bland in flavor (I added salt and pepper), but still tasty.

My husband ordered the pulled-pork sandwich, which arrived on a hearty brioche bun. It was accompanied by sweet and crunchy bread and butter pickle slices and a way-too-tiny serving of coleslaw.  

Red Smoke Barbecue has daily specials, a nice variety of draft beers ($5 for a pint; $6.50 for 22 oz.) and its $3 bottle beer specials during our visit were, uh, special, including the Cleveland -brewed Edmund Fitzgerald Porter, from Great Lakes Brewing Company and Chicago-based Goose Island Honkers Ale.   We opted for a couple of drafts. The Founder’s Porter was excellent, as was the Bell’s Two Hearted Ale.

The atmosphere during our late-night meal was a bit conflicted – Saturday night football on the big screen was ‘overdubbed’ by Jimi Hendrix on the sound system.

I wondered how this modern joint would fit the authentic old-time mix of Detroit’s Greektown, and it works.  It’s great to have a nice barbecue option, with a kitchen open until 1 a.m. on weekends.

Red Smoke Barbecue
573 Monroe St.
Detroit, Mich., 48226