eMailMax 4/12/14 : Page 1

SOUTHWEST MICHIGAN AUTOMOTIVE MARKETPLACE ECRWSS Local Postal Customer SPECIAL PULL OUT SECTION April 12, 2014 Paper. News Good our Y www.MailMaxOnline.com POSTMASTER: Please deliver on April 12, 2014 Moody on The Market Elvie Walsh readily admits to having an insatiable appetite for sweets. She admit-tedly answers to the name “Dessert Queen,” and recognizes that she’ll likely be packing on a few pounds now that she and her fun-loving family own Mimi’s Cupcakes as well as their superstar start-up from last summer, Yo-Bubb’s Frozen Yogurt . But, don’t look for Yo-Bubb’s to be adding cupcakes into the mix in their colorful walk-up. Things are already bursting at the seams in the frozen yogurt emporium. The lovable and happy-go-lucky lady who brought frozen yogurt to the streets of downtown St. Joseph and knew it was probably a stepping-stone to being surrounded by good things for the rest of her life, is now seeking a small store-front downtown for another superstar in the world of sugary goodness, Mimi’s Cupcakes. Back around Valentine’s Day the Walsh family assumed the reins of Mimi’s, purchasing the stellar company from founders Emily Halsey and Liz Algyre . The pow-erhouse sisters who founded Mimi’s came to the realization that they either needed to grow the com-pany exponentially, based on demand, or step away from the oven. They then approached Elvie and her family to see what interest they might have. The Walsh’s themselves had originally asked about the possibility of offering the cupcakes at Yo-Bubb’s, but eventually decided not to, due to the manner in which pricing is determined based on weight. Recognizing the interest that had once been raised, Emily & Liz decided to pursue Elvie as a prospective buyer and she jumped at the chance and quickly cobbled together the deal to take over. The colorful Mimi’s Cupcake truck will continue to set up shop over-looking Lake Bluff Park to sell the wildly success-ful cupcakes when warmer weather arrives, and in the meantime the search will continue for a storefront presence downtown. While the mini-truck is still a few weeks away, special orders continue to pour through the kitchens of Mimi’s Cupcakes for all sorts of baby showers, bridal showers, birthday celebra-tions, business meetings, After Hours events, and more. Elvie says she’s already held court at two Bridal Shows since taking over and was making a delivery as we talked on the phone recently. You can reach the bakery by dialing 1-269-930-1554 or online at www.mimis-cupcakes.com. The name, Mimi’s Cupcakes, will be maintained and all of the recipes have been transferred by Liz & Emily to the Walsh family who will continue to bake in the com-mercial ovens in the Scottdale Triangle near Pater True Value Hardware . Elvie says they are testing old family recipes from her mother, her sister, and her own files as they convert them from home baking to a commercial oven atmosphere. Recognizing that the sale of Mimi’s evolved from the need to grow or go, Elvie tells me that her commitment to expand the company will likely result in at least double the pro-duction capacity, which also means she will be hiring additional help from experienced bakers. Even the young people who work at Yo-Bubb’s have asked if they can also work at Mimi’s during seasonal shifts, so scheduling will be a top priority going forward. Elvie promises some interesting twists as she and her M oody Pat team continue to perfect things in the kitchen, and sion to light up the roofline with electric blue piping says that she will step away from the Yo-Bubb’s team night after night and painted hours and drink specials to focus on Mimi’s. Her son Bobby is the anchor man in the window for several months now even as he has at Yo-Bubb’s will continue to grow that company been working on remodeling and prepping the kitch-HOST OF THE 2012, 2014, 2016 & and 2018 side-by-side with his mother and other family mem-en to welcome eager diners. The street address is 105 SR PGA CHAMPIONSHIP Main Street in St. Joseph directly across the street bers. presented by KitchenAid Carlos Ortiz has obtained his liquor license from the Silver Beach Hotel and the Berrien from the Michigan Liquor Control Commission ... County Courthouse . You can find a number of inte-finishing touches are being put into place and staff rior photos by going to the “On the Scene” section of training is underway in earnest setting the stage for a Moody on the Market.com. The extensive menu features more than 16 Resident appetizers, 9 Rates soups and salads, County “mid-April” opening at the much-anticipated 2014 Azul Berrien Tequila in St. Joseph’s downtown Courthouse more than half a dozen seafood dishes, another Square . The Mexican restaurant has been busy half-dozen chicken dishes, and nine pork and steak May 1-May 14 behind closed doors for a while as Ortiz and his team offerings. Filling out the menu are a broad array of tacos, burritos, enchiladas, chimichangas, sizzling Monday-Thursday Friday-Sunday complete the hiring process, get staff fully trained many desserts, sides, Anytime $90 chalupas, quesadillas, Anytime $100 and familiar with the restaurant’s sizable menu, and fajitas, drinks and more. At the core of the menu there are 26 ready to welcome guests. All liquor control 2pm and Twilight $75 2pm Twilight $75 Berrien County Health Department inspections individual “Specialties of the House,” 30 different were completed and Carlos tells me he drove to “Combination Dinners” and 10 Vegetarian Dinners and offerings. May 15 -May 28 Stay tuned for the opening announce-Lansing to pick up his license to operate. The color-ment. ful restaurant and bar has an expansive capacity Closed for Sr PGA Championship My friends Francois Capt, Bev Parnell and capable of hosting nearly 200 patrons and has under-gone extensive and very time-consuming remodeling their colleagues at Old Europe Cheese on Empire Avenue in Benton Charter May 30 -September 28 Township are beaming from the days when it sat vacant after the last active again, and rightfully so, following the recent 2014 Monday-Thursday Friday-Sunday tenant, Maritimes departed the premises several World Championship Cheese Contest held in years ago. The building has housed many a popular 7am $90 7am $115 eatery starting with the original Holly’s Landing , Madison, Wisconsin . Capt is the General Manager, 3pm Twilight $75 3pm Twilight $75 euphoria and Parnell is his office manager, and their but also was home to the Pier 3 Restaurant , is sparked by multiple victories on the international Spinnaker’s and perhaps another name or two along international panel of expert judges turned the way. Azul Tequila has faked out a number of stage. An September 29 -September 30 at the Monona Terrace Convention Center in people who thought it was open due to Ortiz’ Course deci-out Closed for Aerifi cation Madison to scope out and score dozens of cheeses Receive 12 twilight rounds for the price of 10. MOODY Continued from page 1 Volume 15, Ver. 15 Twilight Punch Cards New h C E S 2 l C B S b e A p w b s v A m l S m m S s d N t i t Annual passes offer unlimited golf and start at just $2800. Range passes offer unlimited use of practice facilities including range, chipping, & putting green. October 1 -October 31 Monday-Thursday Friday-Sunday 8am $75 8am $75 2pm Twilight $60 2pm Twilight $60 November 1 -Season Close Monday-Thursday Friday-Sunday Anytime $60 Anytime $60 HARBOR SHORES GOLF COURSE IS A PUBLIC F A CILITY WELCOMING THE GENERAL PUBLIC FOR GOLF, DINING , EVENTS & MORE Corporate Entertainment or Team Building Package • Unlimited range & practice facility use for up to 50 people • 30 Minute Clinic (Golf 101, Short Game, Driving the Ball, Putting, etc.) of group’s choice with Golf Professional • Reception on the patio or in the Academy with Local Sommelier • Hot & cold hors d’oeuvres • 3 hours unlimited beer, wine, and soda • Engraved, personalized Harbor Shores bag tags for all attendees • $75/person includes all tax and gratuity Call 269.927.4653 to customize your own package with Harbor Shores. Harborshoreslife.com GO LF | REAL ES T A TE | MARIN A | HO TEL B c m f a t f g e a r a d g t w t a s e K b l t 201 Graham Ave., Benton Harbor, MI 269.927.GOLF (4653) Inserts & Promotions MailMax is a publication of Far Ahead Advertising, Inc. 2202 Plaza Drive Benton Harbor, MI 49022 Phone: 269.934.7522 FAX: 269.934.3297 email: publisher@farahead.com www.MailMaxOnline.com •www.facebook.com/eMailMax • Harding’s Friendly Markets • Martins Super Market • Jets Pizza Inserts may vary by Zip Code o s Continued on page 10 b K a v B r

Moody On The Market

Pat Moody

Elvie Walsh readily admits to having an insatiable appetite for sweets. She admittedly answers to the name “Dessert Queen,” and recognizes that she’ll likely be packing on a few pounds now that she and her fun-loving family own Mimi’s Cupcakes as well as their superstar start-up from last summer, Yo-Bubb’s Frozen Yogurt. But, don’t look for Yo-Bubb’s to be adding cupcakes into the mix in their colorful walkup. Things are already bursting at the seams in the frozen yogurt emporium. The lovable and happy-golucky lady who brought frozen yogurt to the streets of downtown St. Joseph and knew it was probably a stepping-stone to being surrounded by good things for the rest of her life, is now seeking a small storefront downtown for another superstar in the world of sugary goodness, Mimi’s Cupcakes. Back around Valentine’s Day the Walsh family assumed the reins of Mimi’s, purchasing the stellar company from founders Emily Halsey and Liz Algyre. The powerhouse sisters who founded Mimi’s came to the realization that they either needed to grow the company exponentially, based on demand, or step away from the oven. They then approached Elvie and her family to see what interest they might have. The Walsh’s themselves had originally asked about the possibility of offering the cupcakes at Yo-Bubb’s, but eventually decided not to, due to the manner in which pricing is determined based on weight. Recognizing the interest that had once been raised, Emily & Liz decided to pursue Elvie as a prospective buyer and she jumped at the chance and quickly cobbled together the deal to take over. The colorful Mimi’s Cupcake truck will continue to set up shop overlooking Lake Bluff Park to sell the wildly successful cupcakes when warmer weather arrives, and in the meantime the search will continue for a storefront presence downtown. While the mini-truck is still a few weeks away, special orders continue to pour through the kitchens of Mimi’s Cupcakes for all sorts of baby showers, bridal showers, birthday celebrations, business meetings, After Hours events, and more. Elvie says she’s already held court at two Bridal Shows since taking over and was making a delivery as we talked on the phone recently. You can reach the bakery by dialing 1-269-930-1554 or online at www.mimis-cupcakes.com. The name, Mimi’s Cupcakes, will be maintained and all of the recipes have been transferred by Liz & Emily to the Walsh family who will continue to bake in the commercial ovens in the Scottdale Triangle near Pater True Value Hardware. Elvie says they are testing old family recipes from her mother, her sister, and her own files as they convert them from home baking to a commercial oven atmosphere. Recognizing that the sale of Mimi’s evolved from the need to grow or go, Elvie tells me that her commitment to expand the company will likely result in at least double the production capacity, which also means she will be hiring additional help from experienced bakers. Even the young people who work at Yo-Bubb’s have asked if they can also work at Mimi’s during seasonal shifts, so scheduling will be a top priority going forward. Elvie promises some interesting twists as she and her team continue to perfect things in the kitchen, and says that she will step away from the Yo-Bubb’s team to focus on Mimi’s. Her son Bobby is the anchor man at Yo-Bubb’s and will continue to grow that company side-by-side with his mother and other family members.<br /> <br /> Carlos Ortiz has obtained his liquor license from the Michigan Liquor Control Commission... finishing touches are being put into place and staff training is underway in earnest setting the stage for a “mid-April” opening at the much-anticipated Azul Tequila in St. Joseph’s downtown Courthouse Square. The Mexican restaurant has been busy behind closed doors for a while as Ortiz and his team complete the hiring process, get staff fully trained and familiar with the restaurant’s sizable menu, and ready to welcome guests. All liquor control and Berrien County Health Department inspections were completed and Carlos tells me he drove to Lansing to pick up his license to operate. The colorful restaurant and bar has an expansive capacity capable of hosting nearly 200 patrons and has undergone extensive and very time-consuming remodeling from the days when it sat vacant after the last active tenant, Maritimes departed the premises several years ago. The building has housed many a popular eatery starting with the original Holly’s Landing, but also was home to the Pier 3 Restaurant, Spinnaker’s and perhaps another name or two along the way. Azul Tequila has faked out a number of people who thought it was open due to Ortiz’ decision to light up the roofline with electric blue piping night after night and painted hours and drink specials in the window for several months now even as he has been working on remodeling and prepping the kitchen to welcome eager diners. The street address is 105 Main Street in St. Joseph directly across the street from the Silver Beach Hotel and the Berrien County Courthouse. You can find a number of interior photos by going to the “On the Scene” section of Moody on the Market.com. The extensive menu features more than 16 appetizers, 9 soups and salads, more than half a dozen seafood dishes, another half-dozen chicken dishes, and nine pork and steak offerings. Filling out the menu are a broad array of tacos, burritos, enchiladas, chimichangas, sizzling fajitas, chalupas, quesadillas, many desserts, sides, drinks and more. At the core of the menu there are 26 individual “Specialties of the House,” 30 different “Combination Dinners” and 10 Vegetarian Dinners and offerings. Stay tuned for the opening announcement.<br /> <br /> My friends Francois Capt, Bev Parnell and their colleagues at Old Europe Cheese on Empire Avenue in Benton Charter Township are beaming again, and rightfully so, following the recent 2014 World Championship Cheese Contest held in Madison, Wisconsin. Capt is the General Manager, and Parnell is his office manager, and their euphoria is sparked by multiple victories on the international stage. An international panel of expert judges turned out at the Monona Terrace Convention Center in Madison to scope out and score dozens of cheeses hand-crafted all over the world. The World Championship Cheese turned out to be a Swiss Emmentaler from Kaserei Sinnesberger in Gams, Switzerland. It was declared the top winner out of 2,615 entries from 22 nations across the globe. Our local superstar artisan cheese makers at Old Europe Cheese garnered the Gold Medal for their flagship Brie with Herb Layer. Their Camembert scored a Silver Medal, and a brand new offering from the burgeoning Benton Harbor cheesemaker, their first ever Morbier grabbed the Bronze medal. Additionally, the team at Old Europe won two fourth place finishes with their Smoked Gouda and a Brie with Pepper. The new entry, a Morbier, is described by the world championship expert panel as a semisoft cows’ milk cheese bearing the name of a small village in France. The competition each year in America’s Dairyland, Wisconsin, pits American manufacturers against old world masters from the likes of France, Spain, Portugal, Germany, Switzerland, Italy and others. Overall, U.S. cheesemakers dominated the competition, earning gold medals in 59 of the total 90 categories judged. Switzerland came in second in the international sweepstakes with 7 golds. In the U.S., Wisconsin dominated with 33 gold medals, with Vermont and New York taking five golds each. Old Europe was the only Michigan cheesemaker to earn a gold medal in the competition. The annual affair is the largest technical cheese and butter competition in the world.<br /> <br /> Ken & Dayna Kozminski’s now famous Buck Burgers & Brew in downtown St. Joseph will soon celebrate their 2nd Anniversary in business. In the meantime, the power couple is so busy getting ready for summer that the whirlwind around them is virtually unstoppable. In Ken’s never-ending drive to be the very best and provide the maximum experience for his customers, he has launched his next phase of growth in the 400 block of State Street. The Buck is expanding by going higher into the sky. The pergola atop the deck on the second floor of the popular restaurant and bar has been removed to make way for a third deck level and accompanying staircase designed to entertain even more hungry and thirsty guests and provide an even more panoramic view of the bluff, beach, and Lake Michigan beyond. Ken worked all winter long with city building inspectors, the liquor control commission, city staff, contractors, architects and the like to prepare for construction that started on April 7th and is due for completion by the end of April. All the plans and permits are in place. Ken’s concept is for the third deck “beer garden” to be usable with food service for diners during the lunch hour and mid-afternoon, but then be restricted to 21-and-over from 4pm on for drinks, cocktails, and conversation. The upper deck will be outfitted with high-top tables, and cozy, casual, outdoor lounge style seating on that level. A bonus brought about by creation of that level is that a portion of the second deck will be usable even in inclement weather as it will be covered by the upper deck. The third level will be designed to seat approximately 30 to 40 additional patrons, but due to the stairway, the secsion ond deck will lose a few seats from its 50 to 55 person capacity.<br /> <br /> Assuming the idea and additional deck space become big hits like the rest of The Buck, Mr. Kozminski tells me that he has already garnered approvals to add a final roof-top level with a full-service bar at some point in the future. The team at The Buck will be anything but idle as spring and summer roll onto the scene. Thursday, April 24th will mark The Buck’s 2nd Anniversary Party. Scott’s BBQ will be roasting a pig in front of the building and at 5pm an all-u-can-eat pig roast buffet will open. They will also be releasing the Buck Paradise Pale Ale beer on draft. It’s personally brewed by Ken a few weeks ago on the Saugatuck Brewing equipment. The Buck Burgers & Brew is located at 412 State Street in downtown St. Joseph.<br /> <br /> A group of talented and eager students in Chris Woodruff’s Hospitality Management Program at Lake Michigan College have invited you and me to a spectacular night on the town, but fair warning -- they just might try to pin the rap for murder on one of us before we leave for the night! Perish in Paris is the theme of this year’s Murder Mystery Gourmet Dinner event coming to the Lake Michigan College Mendel Center on Friday evening, April 25th. This event has grown bigger by the year and is extremely popular not only for the entertainment value of the murder mystery, but even moreso for the outstanding culinary, and meal presentation talents of these exceptional students. Add a sweet array of silent auction items and you’re assured of a first-class experience for all of your senses, and perhaps even a few bargains along the way. Hospitality Management student Brandi Kading shared with me the goal to sell 250 tickets, and I’m reasonably sure that they sold at least that many last year, as well. Ticket proceeds support the department’s activities and the event is a virtual learning lab for industry skills to help showcase the students’ talents. They’ve also been collecting hospitality related items for the silent auction and/or monetary donations to help offset the expenses of hosting the event. The culinary team plans to impress us all with an ambitious menu in concert with stellar service. The Murder Mystery itself will be played out by the TORP Comedy Troupe that plays regularly at the Citadel’s Oak Room in the Benton Harbor Arts District, and dinner music will be provided live by Slim Gypsy Baggage. The doors to Perish in Paris will open at 5:30pm and the silent auction and cash bar will open at that time. Appetizers and the First Clue of the night will arrive at 6pm with dinner to follow. Tickets are $40 each or $75 per couple, or you can purchase a table of 10 for just $350.00. $15 of the full ticket price is considered to be a tax deductible gift to the program. If you’d like to purchase tickets you can contact Chris Woodruff at 269- 927-8868 or by email at woodruff@lakemichigancollege. Edu.<br /> <br /> Ed Hojara has successfully relocated his ELH Detailing/Sell4U to new and much larger quarters at 9460 Red Arrow Highway in Bridgman, across the street from the Get-a-Way. The move has been a huge success so far, but Ed asked me to remind you of the move now that it’s complete because his former landlord declined to allow for a sign to be placed in the window of the old site. The new Sell4U store has very busy and he’s had a tough time keeping certain items in stock. Look for a grand opening sometime in May.<br /> <br /> That’s it for this week, folks. Have a great week, shop local for your Easter celebrations, and we’ll see you next Saturday right here in MailMax and online 24/7 at www.MoodyOnTheMarket.com<br /> <br /> Pat Moody<br /> Morning Radio Personality<br /> WSJM Radio<br /> moody@wsjm.com<br /> (269) 925-1111

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