We were on one of our trips to the northern part of the lower peninsula of Michigan.  Out in the middle of no where was an extraordinary restaurant called Tapawingo.  It was a five star restaurant before there was ever that honor in the metro Detroit area.  That was a testament to the owner of the restaurant Harlan “Pete” Peterson.  He was an automotive executive who went up north and did an internship with this restaurant and then bought it.

We had the earliest reservation for dinner, in hopes that there would still be some light when we left so we could get back to our hotel (this is pre GPS time).  At that time there were few traffic lights and street lights were non-existent out in this rural area.  The restaurant was very laid back with a resort feel to it.  There was a garden in the back and very harmonious with the setting.

We were seated and began studying a wonderful menu and wine list in this home of serenity.  We started off with Peekytoe Crab Mousse with egg, onions and capers as well as a Terrine of Veal and Foie Gras with white asparagus, Jerusalem artichoke and a beet salad.  Our second course was a Potato-Fennel Bourride with grilled calamari and rouille as well as Crispy Rock Shrimp Cakes with cucumber and Vidalia onion vinaigrette.   The main entrees were equally impressive as well as proving difficult to settle on just two dishes.  We decided on Sautéed Sea Scallops “Grenobloise” with leek potatoes, chanterelle mushrooms, salsify and brown butter-caper sauce and also Pan Roasted Duck Breast with Rillettes served with caramelized parsnips, snap peas, honey roasted figs and Israeli couscous.  For dessert we shared the Tapawingo Peanut Butter Cup, which was a chocolate shell filled with peanut butter mousse, topped with candied crispy rice and peanut butter ice cream with peanut butter crème Anglaise.

Our wine for the evening was an estate bottled wine from the village of Gevrey-Chambertin.  Gevrey-Chambertin is known for their many Grand Crus and Premiers Crus.  This wine exhibited the classic traits that are to be expected and paired very well even with the sea food dishes, as we both shared each other’s dishes to savor the meals even more.

On a side note, just after we had placed our requests for dinner, an older distinguished appearing couple was seated at the next table.  All of a sudden there was a rush of employees coming by to greet this couple, the chefs, Sous-chefs and as far as I was concerned maybe even the dish washers.  I figured that these people must really be regulars.  When they brought his bottle of Lafite-Rothschild and began the uncorking ceremony at the table, he lamented loudly enough that he just hated this aspect of the dining experience.  After the wine steward had left, I leaned over and remarked that perhaps in the future it would be different.  I had stated that I just read that half of the latest vintage of Chateau d’Yquem was bottled using a “screw-cap closure.”  He laughed and said that would be something he would expect from them.  He then went on to say, that they lived in Connecticut, he runs a business in Manhattan and summers in the Charlevoix area in his family home.  In between courses we related short little stories of wines that we have had.  They even improved, if that was possible, the wonderful evening that we had.

As I look back at my notes and souvenirs of this dinner, I notice a quote by Oscar Wilde that was printed on the dessert menu “I couldn’t help it.  I can resist everything except temptation”  which summed up all the choices we had that evening.