Professional Documents
Culture Documents
NORTHERN
3 STYLES,
Old Mission
SIMPLY, SERENELY MODERN
Harbor Springs
(EDGY) CLASSIC TRANSITIONAL
COLLECTIONS
Wood-Fired Grills on Fire
(with recipes!)
NORTHERN MOOD
Forest Green & Rattan
Traverse
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NORTHERN
18
8
30 42
features departments
18 / THE COCOONING HOUSE
From its dry sauna to the steam shower,
07 / EDITOR’S NOTE
Synergy is in the air.
a home with a distinctly modern design
makes you never want to leave. 08 / NORTHERN MOOD
Forest Green & Rattan, inspired
30 / LONE STAR ON THE BLUFF
Step into a home that plays on all the best
by glamping in the Northwoods.
42 / ELEVATED COLLABORATION
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NHC • MYNORTH.COM 3
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NHC • MYNORTH.COM 5
SYNERGY IN STONE
O
ver the past 20 years, as editor of Northern Home
& Cottage, I have conducted more than 30 home
interviews a year—something like 600 interviews in all.
(Wow, that math blows my mind!) In those decades,
I have heard plenty of horror stories about building
houses. Egos in the way; tensions between builders
and architects; unscrupulous builders and tradespeople who need to be
watched all the time. The good news? None of these stories occurred in
Northern Michigan. They were all, to a one, stories homeowners have told
me about building homes in other regions of the country. And invariably,
they tell me the stories to contrast just how incredibly smooth building
SAVE
their Up North home was.
Smooth may be an understatement. The homeowners I have profiled
often tell me about how, by the end of the process, they are lifelong
friends with their builders and designers. Likewise, they tell stories of
synergy that developed between them and the team who built their THE
DATE
home—of problem-solving, creativity, skill and old-fashioned integrity
and work ethics. I find these stories truly uplifting and often hang up
the phone with a lingering smile on my face. I can’t help but think how
much better the world would be if we designed, built and problem-solved
everything in our lives, communities and world the way most houses are
built in Northern Michigan…
The three homes we have featured in this issue are very different THE 2021
styles—modern, industrial and transitional. Yet, as you’ll read, they were NORTHERN HOME
all built with this spirit of camaraderie. Just like anything in life, when a
AND COTTAGE
project begins harmoniously from the foundation, it shows in the finished
product. I think you’ll agree when you read the stories and see the VIRTUAL HOME
photographs. TOURS WILL
Whether you are planning on building or not, these three homes are KICK OFF ON
great armchair reads. If you are planning on building, please check out
the resource sections in each article, as well as our many advertisers in
OCTOBER 29TH, 2021
this issue—many of whom we have written about in the past and will
again in the future (search MyNorth.com for stories on them).
My best to all of you!
GET NOTIFIED
WHEN TICKETS GO
ON SALE:
Elizabeth Edwards is senior editor of Northern Home & Cottage. MYNORTH.COM/
Lissa@traversemagazine.com NEWSLETTER
TOUR OPPORTUNITIES
AVAILABLE! CONTACT SALES@
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NHC • MYNORTH.COM 7
Forest
Green
Rattan
&
INSPIRED BY A SUMMER GLAMPING EXPEDITION IN THE NORTHWOODS.
BY ELIZABETH EDWARDS
»
Rattan Ottoman
Handmade for Sika Design. Available through Ciao Bella!, Petoskey.
Small, $560; large $610.
ciaobellashop.com
NHC • MYNORTH.COM 9
Chair and throw photos by David Weidner; all other photos provided.
Providing Architecture
& Interiors in Northern
Michigan for 30 Years!
w w w. KitchenChoreography .net
orc h e s t r at i ng
you r v ision
New Construction
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Restoration
Including Contract
Management
PRIMAL
GRILLING
Wood-fired grills are the rage for modern cooks.
Check out three of the hottest models on the market—
Homo erectus would have killed for one of these!
BY ELIZABETH EDWARDS
THE GRILLERY,
BY GRILLWORKS
THIS ROCK STAR-GRILL was designed by Charles
Eisendrath, once an international correspondent for
Time Magazine who fell in love with Argentinian-
style wood-fired grilling while working there in
the 1960s and '70s. After returning to the states,
Eisendrath spent years perfecting his version of
the grill. His final product had culinary icon James
photo by Melisa McKolay
Fuel:
Wood and/or charcoal
Starts at:
$3,575
Purchase:
grillworksusa.com
Bonus:
Made in Northern Michigan
1 4–6 pound whole lake trout, 1. Rinse cavity of fish, pat dry and fronds to grilling surface and top
butterflied, head on place on dill fronds skin side down. with fish, skin side down. Roast fish,
1 large bunch of fresh dill fronds Sprinkle the trout’s flesh with sea basting periodically with melted but-
Kosher salt salt and lemon zest and brush with ter, for 15 to 20 minutes, or until
1 teaspoon fresh lemon zest melted butter. Let fish stand for flesh just begins to flake. Transfer
4 Tablespoons melted butter 5 to 10 minutes. fish and dill fronds to large platter,
1 lemon, halved 2. Using apple wood staves, build a and season to taste with salt.
medium fire in the grill and burn Squeeze second half of lemon over
2 Tablespoons fresh dill, minced
down for 15 to 20 minutes. Squeeze flesh, garnish with minced dill and
half a lemon over fish. Transfer dill serve immediately.
NHC • MYNORTH.COM 13
Fuel:
Wood and/or charcoal
Starts at:
$6,495
Purchase:
kalamazoogourmet.com
Bonus:
Made in West Michigan
photo courtesy of Kalamazoo Gourmet
3 to 4 racks St. Louis-cut 1. If possible, make your sauce the 3. While your grill is coming up to
pork spare ribs day before you grill. You can make temperature, trim your ribs. Trim-
the sauce the same day as the ribs ming spare ribs is less labor-inten-
Sauce of course, but the flavors are bet- sive than trimming a brisket, but
3 cups ketchup ter after the sauce has set for 24 requires slightly more labor than
1/2 cup cider vinegar hours. Add all ingredients to a trimming a pork shoulder. You’ll no-
1/4 cup yellow mustard medium-sized sauce pan. Place over tice a somewhat loose piece of meat
low heat and whisk together until on the back of the ribs, trim that off.
2 Tablespoons Worcestershire sauce
thoroughly combined. Cover and 4. With the ribs trimmed, it’s time to
1 Tablespoon onion powder
allow sauce to simmer at a very low get them seasoned. In a shaker bot-
1 Tablespoon garlic powder temperature for an hour, stirring
1/2 teaspoon allspice tle, combine rub ingredients and
occasionally. Turn off heat, and al- shake well to mix. Season your ribs
low the sauce to cool to room tem- liberally starting with the bone side
Dry Rub perature before putting in glass
1/2 cup brown sugar of the ribs, flipping them and then
jars and refrigerating. doing the meat side. This allows the
1/3 cup paprika
2. For the ribs, start by setting your meat side, or presentation side, to
1 Tablespoon kosher salt
Shokunin up for low and slow cook- remain presentable after the rub is
1 Tablespoon garlic powder ing. Adjust your exhaust vent in or- applied.
1 Tablespoon onion powder der to maintain a cooker tempera-
2 teaspoons chili powder 5. With the rub applied, and the tem-
ture of 255°F. For pork spare ribs perature in the Shokunin stable at
2 teaspoons black pepper I recommend a combination of
^
1 teaspoon dry mustard hickory and apple wood chunks.
255°F, place your ribs on the cooking
grate and allow them to bathe in
that beautiful hickory and apple
smoke for two and a half hours. This
is where the Shokunin differs from
just about every other cooker.
There’s no need to open the grill
every hour to spritz in order to
ensure the ribs stay moist.
6. After two and a half hours the ribs
have taken on some delicious smoke
and are starting to look beautiful.
You’ll notice the bones are just bare-
ly starting to peek out, but the racks
are still pretty firm. Now it’s time to
get them tender. Pull the ribs off the
grill and close the hood. Adjust the
exhaust vent in order to increase
grill temperature to 285°F.
7. While the grill is heating up, place
each rack of ribs on a double layer of
foil and top with a generous amount
of warm sauce. Wrap the foil tightly
around the ribs.
8. Return to the grill for one hour.
After an hour, the ribs should be just
about done. Remove the ribs from
the grill and unwrap.
9. Checking the internal tempera-
ture of the meat with a reliable meat
thermometer should show an inter-
nal temperature of about 193°-195°F.
You’ll notice now the bones for each
rack are very prominent.
10. Glaze each rack with an even lay-
er of sauce and return to the cooker
for 10 minutes. This allows the sauce
to “set” and become very tacky. Re-
move ribs from cooker and allow
them to rest for 10 minutes. Using
a large slicing knife, slice into individ-
ual ribs and serve with your favorite
BBQ sides.
NHC • MYNORTH.COM 15
Fuel:
Lump charcoal; can
mix with wood chunks
and chips
Starts at:
$948, for the large size
Find a dealer:
Maxbauer Ace Hardware,
Traverse City
maxace.com
Meyer Ace Hardware,
Petoskey
acehardware.com
photo courtesy of Big Green Egg
^
Steak Pizzaiola in the Big Green Egg
Grass-fed New York strip steaks 1. Set the EGG for indirect cooking
(True Aussie Beef and Lamb with a convEGGtor at 275°F; add
steaks shown in photo) the cast iron skillet to the EGG
Big Green Egg Classic to preheat.
Steakhouse Seasoning
2 teaspoons olive oil 2. Season steaks generously on both
sides with Big Green Egg Classic
5 garlic cloves, chopped
Steakhouse Seasoning and place
1 sweet onion, chopped
on the EGG.
2 bell peppers, sliced
½ teaspoon dried oregano 3. While the steaks are cooking, add
½ teaspoon dried basil 2 teaspoons olive oil and minced gar-
⅛ teaspoon red pepper flakes lic into the cast iron skillet. Cook
1 28-ounce can crushed tomatoes until fragrant. Add onions, peppers,
oregano, basil and red pepper flakes
3 cups fresh spinach
to the cast iron skillet. Cook until
¼ cup grated parmesan cheese
the veggies are tender. Add toma-
toes and spinach, cook, stirring until
sauce begins to thicken, 3–5 min-
utes, then stir in the grated parme-
san cheese. Remove from the EGG
and set aside.
4. Once the steak reaches 125°F,
remove from the EGG. Reset the
EGG for direct cooking without
a convEGGtor and raise the
temperature to 550°F.
5. Sear each side of the steak for 1
minute. Remove the steak from the
EGG when the internal temperature
reaches 135°F. Let rest for 10
minutes. Serve steaks smothered
in pizzaiola sauce.
NHC • MYNORTH.COM 17
THE
COCOONING
HOUSE
FORM FOLLOWS FUNCTION—AND EQUALS
RELAXATION—IN THIS PERFECTLY DESIGNED
HOME AT THE BASE OF OLD MISSION PENINSULA.
BY ELIZABETH EDWARDS / PHOTOS BY TODD ZAWISTOWSKI
NHC • MYNORTH.COM 19
NHC • MYNORTH.COM 23
800-444-3276 www.greenstonefcs.com
NHC • MYNORTH.COM 25
We build an experience
and a home like no other.
Elk Rapids Northville
231.498.2500 248.515.4477 CMBquality.com
josephmoseyarchitecture.com
THE COMBINATION
OF MATERIALS
MAKES THE HOME
BLEND INTO THE
LANDSCAPE WHILE
GIVING IT, AS
KENDRA DESCRIBES,
“A CLEAN, POLISHED
LOOK.”
NHC • MYNORTH.COM 27
CURB APPEAL
for every style & budget
LONE STAR
views of rooftops, church steeples
and beautiful Little Traverse Bay.
The couple’s initial plan was to
remodel the old cottage—among
ON THE BLUFF
other renovations, they were looking
to enlarge their front porch. Doing
their due diligence, they set up inter-
views with four architects/designers,
including residential designer Fred
A TEXAS COUPLE WORKS WITH AN EXTRAORDINARY TEAM OF Ball, whom they eventually hired.
DESIGNERS, BUILDERS AND ARTISANS TO CREATE AN EQUALLY Before meeting with Ball, they’d
EXTRAORDINARY HOME IN HARBOR SPRINGS. browsed photos of his previous proj-
BY ELIZABETH EDWARDS / PHOTOS BY CERYS FRYCZYNSKI ects on his website and came away
feeling, “that Fred could design our
home to fit into the neighborhood,”
the homeowner says.
NHC • MYNORTH.COM 31
At their first meeting, Ball told them, as had the other three architects,
that the cottage needed to be torn down. Then he pulled out his blank
yellow legal pad for notes and started listening to what the couple really
wanted in their new home. That conversation was the beginning of a syn-
ergy that resulted in this spectacular house that graciously steps out of
the design-box in a number of ways.
Ball credits the homeowners who wanted both a home that fit the
neighborhood and also something edgy and so were open to his ideas.
Likewise, he credits the team of artisans who turned his ideas into form—
including builder Chris Miller and his crew from mPn (Miller, Poineau and
Naumes), metal fabricator Greg Melms (whom the homeowners knew
previously and brought up from Ohio for the project), mason Jim Temple
of Emmet Masonry, interior designer Kelly Konoske of Cottage Company
and landscape architect Maureen Parker of Common Ground Landscapes.
The house that resulted from this collaboration, is, at first glance, a
transitional take on a historic, coastal shingle-style home. With its natural
stone foundation, cedar lap siding, cedar shake roof, paned windows and
its front porch that juts out from the front of the home like an embrace, it
NHC • MYNORTH.COM 35
kirsten pappas
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en•vi•ron•ment
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in which a person, animal, or plant www.trilliumshore.com
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NHC • MYNORTH.COM 39
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Millersburg, MI49759
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Builder
Chris Miller,
mPn
231-943-4710 • 16 S. West Silver Lake Rd, Traverse City
mpnbuild.com
Interior Designer
Kelly Konoske,
Cottage Company
cottage-company.com
Landscape Architect
Maureen Parker,
Common Grounds Landscaping
onwalloon@gmail.com
Landscaping
Richard Hoffman Landscaping, Inc.
rhoffmanlandscape@gmail.com
Masonry
James Temple,
Emmet Masonry
emmetmasonry@gmail.com
Metal Artisan
Greg Melms
419.261.7070
NHC • MYNORTH.COM 41
ELEVATED
COLLABORATION
WORKING CLOSELY WITH A TALENTED DESIGN-AND-BUILD TEAM,
A CREATIVE COUPLE TURNS AN EMPTY SHELL OVER TRAVERSE CITY’S
FRONT STREET INTO AN URBAN LOFT WITH A MUSICAL SOUL.
BY E L I Z A B E T H E D WA R D S / PHOT OS BY DAV E W E I D N E R
NHC • MYNORTH.COM 43
NHC • MYNORTH.COM 45
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NHC • MYNORTH.COM 47
A space where you can slow down. Relax in the warm sunlight.
Recharge with a calming breeze. We believe that where we spend our
time affects how we feel. That's why Marvin is committed to finding new
ways to bring natural light and fresh air deeper into the home,
refreshing those spaces most important to you.
©
2021 Marvin Lumber and Cedar Co., LLC.
d a y ’s
To Golden-Fowler 1137 S Garfield Ave
Traverse City, MI
GoldenFowler.com
231-946-7330
HOME FURNISHINGS @GoldenFowlerTC