Special SectionProg/D

2011ALSOINSIDE

One year inIrontown Pastiescontinuing its innovations

PAGE 2D

Mueller’s PizzaopensDelta County businessopens shop in Marquette

PAGE 2D

BlackrocksBreweryLocal brewery is a big hiton North Third Street

PAGE 3D

Everyday WinesopensWine at affordable prices

PAGE 4D

Ishpeming OasisGrill opensMenu with variety

PAGE 5D

Buffalo Wild WingsOff to a good start

PAGE 5D

Latte on Your WayMore than just coffee

PAGE 6D

SU&D Winerywell receivedOwners pleased with pastsix months

PAGE 7D

Munising gets aPizza HutOff of M-28

PAGE 7D

GOOD EATS AND DRINKS — SECTION DMONDAY, MARCH 28

PROGRESSA SPECIAL SECTION OF THE MINING JOURNAL

By CHRISTOPHER DIEMJournal Staff Writer

MARQUETTE — A new Subway openedin Marquette Township in August.

The sandwich shop, which employs 12people, has more seating than the othertwo Subways in the city, Wi-Fi, and it’s theonly Subway in the Upper Peninsula witha drive-through window.

Store manager Peggy Schwemin saidbusiness has been good so far.

“A lot of our customers are newer oneson this side of town. So it’s been goinggood, as expected,” she said.

Owner Rick Holmes, who owns five Sub-

ways in the area, said the new Subway re-lieves the pressure sometimes faced bythe two other Subways in Marquette.

“We were so busy at both those loca-tions. I needed another restaurant like Ineeded a hole in the head, but when youhave people trying to come to your restau-rant and there’s people waiting outsidethe door it’s time to do something ... we’rejust trying to better serve our customers.And I think we’re achieving that,” Holmessaid.

He said people are still learning aboutthe drive-through.

“People are surprised and happy when

they hear we have one over there,” hesaid.

He said the restaurant has been well re-ceived by Marquette and thanked all hiscustomers for their support.

The Subway brand is the world’s largestsubmarine sandwich chain with over34,000 locations in 96 countries. It isheadquartered in Milford, Conn. and itsfranchises provide more than 300,000jobs around the world.

Christopher Diem can be reached at906-228-2500, ext. 242. His e-mail ad-dress is [email protected]

Top, Subway Restaurant employees, from left, Courtney Dupras, JenBlomquist, Stephen Oysti, Missy Estep and Peggy Schwemin hold upa six-foot party sub box while posing at the Subway Restaurant locat-ed on US 41 in Marquette. (Journal photo by Andy Nelson-Zaleski)

SUBWAYOpens another location on U.S. 41

By RENEE PRUSIJournal Staff Writer

MARQUETTE — NickSundstrom knew hiscousin’s family businesscould be a hit in Mar-quette.

So that’s how Mueller’sPizza, a longtime food fix-ture in Delta County, cameto open a shop in down-town Marquette.

“The original restaurantis in Escanaba. Mycousin’s family bought it inthe 1970s,” Sundstromsaid. His cousin is GerogeSitaras.

“After delivering for themdown there for a couple ofmonths, I said they shouldopen one in Marquette,”he said. “So they told meas long as I’d come up andrun it, they would do that.”

Sundstrom lived in Mar-quette several years agowhile working for Hantz Fi-nancial Services andthought the area would

welcome Mueller’s.Dec. 7 was opening day

for the business andthings have been busysince.

“We already see a num-ber of customers whocome in two, three, fourtimes a week,” Sundstromsaid.

In addition to pizza,Mueller’s sells appetizers,including breaded mush-rooms, onion rings andfrench fries, along withchicken wings, whichcome with a choice ofhomemade sauces.

Located at 447 W.Washington St., acrossfrom the Ramada Inn,Mueller’s offers food viatakeout and delivery.

Sundstrom said thereare a number of reasonsthings have gone well.

“I really think it’s the piz-za. It’s really good,” hesaid. “And also the hourswe’re open set us apart.

We’re open later than any-one else on weekends,until 4 a.m. We have thatsupply-and-demand thingnailed down.”

Mueller’s is open from 3p.m. to 1 a.m. Sunday-Wednesday and from 3p.m. to 4 a.m. Thursday-Saturday.

“We opened during(Northern Michigan Uni-versity’s) finals week,” hesaid. “But since the sec-ond week of January,when the students cameback, we have been verybusy on the weekends.From 2 a.m. to 4 a.m., itcan be crazy busy.”

Mueller’s Pizza can bereached at 225-9922. Ifthat line is busy, call 225-9933.

Renee Prusi can be con-tacted at 906-228-2500,ext. 253. Her e-mail ad-dress is [email protected].


NEGAUNEE — March19 marked the one-yearanniversary for IrontownPasties.

“It has been interest-ing. It has been a wildride,” said owner LoriCizek. “And it has beena lot of fun so far.”

Cizek and her hus-band, John, bought thebusiness in 2010, includ-ing the pasty recipe,from the person whoowned the shop that hadbeen at the same site foryears. Then they addedtheir own twists.

“We do a spicyjalapeno pasty that hasgone over really well,”Lori Cizek said. “Andwith our mini-pasties,you don’t just have tobuy them by the dozen.You can get just one mi-

ni if that’s what youwant.”

A vegan pasty is beingsold now, but hasn’tbeen advertised yet.

“It has tofu in it to keepit together,” she said.“We’ve had a real goodresponse to that, too.”

Irontown Pasties alsocarries ice cream, a pop-ular offering in the sum-mertime, John Cizeksaid.

“Once the weatherwarms up, we will getour gazebo set up andsome outdoor seating,”he said.

The Cizeks and theirsix part-time employeeshave been experiencedpasty makers.

“I think we’ve learned alot,” Lori Cizek said. “Ihad never made pastiesbefore and had onlywatched Mom and Dad

do that. We’ve put in alot of hours and a lot ofwork, but so far, sogood.”

Her husband agreed.“We’re way wiser after

one year,” he said. “Andwe hope to get better ev-ery year.”

Irontown Pasties, lo-cated at the corner ofTeal Lake Avenue andU.S. 41, is open from 9a.m. to 8 p.m. Mondaythrough Friday; from 10a.m. to 8 p.m. Saturday;and from 11 a.m. to 8p.m. Sunday.

For more information,call 475-6828 or visit thewebsite: www.irontown-pasties.com.

Renee Prusi can becontacted at 906-228-2500, ext. 253. Her e-mailaddress is [email protected].

2D -— The Mining Journal Monday, March 28 PROGRESS2011

One year in

Kelly Walch, employee at Mueller's Pizza, takes a pizza out of the oven.(Journal photo by Danielle Pemble )

Pasty shop innovates

John Cizek makes mini pasties at the Irontown Pasties shop in Negauneerecently. (Journal photo by Renee Prusi)

Popular pizzaLongtime Delta County businessopens shop in Marquette

By CHRISTOPHER DIEMJournal Staff Writer

MARQUETTE — All ittook was one mention inthe Michigan BrewersGuild magazine for AndyLanglois and David Man-son to know BlackrocksBrewery had established it-self in the brewing world.

“Our name is in there andlisted alongside all theseother Michigan breweriesthat are quite rennowned.David and I were looking atthat and said, ‘Boy it’s actu-ally pretty real, to look atsomething like that and re-alize we’re on the mapnow,’” Langlois said.

Langlois and Mansonopened Blackrocks, locat-ed along Third Street inMarquette, in late Decem-ber to great success. On itsopening night the nano-brewery sold out of its beerwithin hours. The enor-mous interest in the brew-ery caught the owners bysurprise.

“There’s been huge sup-port from locals and frompeople out of town. Peopleare driving here to visit usfrom as far away as GreenBay — which is kind ofneat,” Langlois said. “We’regetting calls from peopledownstate who are craftbeer enthusiasts that wantto come up and try out theplace. It’s been really cool.It’s definitely more of a re-sponse than we expected.”

Langlois was also sur-prised at the brewery’srapid growth in popularity insocial networking sitessuch as Facebook. As ofearly March, the breweryhad about 2,000 friends onFacebook.

Initially, the brewery wasonly open on Fridays andSaturdays. With the addi-tion of new fermentorsBlackrocks is now open onSundays.

“Our goal from here iswe’re currently looking intoa larger system we may

put in here which wouldtriple the output and hope-fully we would be open sixdays a week,” Langloissaid.

To say the brewery hasbeen embraced by Mar-quette would be an under-statement. The rathersmall building is packedwith customers most Fri-days and Saturdays. Lan-glois said he is unable toopen the second floor topatrons because of zoningissues.

“With the zoning on ThirdStreet you have to have somany spots available forparking with every personthat can be in your busi-ness,” he said. ”So rightnow we’re maxed out.We’re kind of working ongetting some outdoor seat-ing for the summer out infront. It would be nice to sitout on the porch with abeer and watch the peopleride their bikes and walkby.”

The brewery had its gen-esis in Manson's base-ment.

Both Langlois and Man-son are avid homebrewersand started by brewingfive-gallon batches of beer.Soon, their friends starteddrinking their beer and thetwo found they were run-ning out of beer faster thanthey could make it. Theymoved up to 10-gallonbatches but that still wasn'tenough to meet demand.

"You get a lot of friendswhen you're brewing beer,"Manson said.

Soon Langlois and Man-son started talking aboutbrewing professionally. Al-though they have a micro-brewery license they decid-ed to start out on a smallscale with a nano-brewery.

"It gives us the flexibilityand the nimbleness to beable to do a bunch of differ-ent batches without havingto sit on 10 barrels ofsomething," Manson said.

Langlois and Mansonsaid they will listen to theircustomers when it comesto what kinds of beer theybrew but they also plan onpushing the envelope withmore adventurous beers.

Mason said the brewery'slocation — on Third Streetacross from Third StreetBagel — is ideal. He saidthey will encourage peopleto either walk or ride theirbike because "its responsi-ble and there's not muchparking."

The brewery isquintessentially Mar-quette — from the locallymade benches, tablesand artwork to its name.

The Black Rocks are lo-cated on the northernpart of Presque Isle. Peo-ple have been jumping offthe rocky cliffs into LakeSuperior for generations.

"For me it's alwaysbeen kind of a traditionthat me and my familywould go there and jump

off," Manson said.Langlois added that it's

"some of the oldest rockin the world. It's just aunique place. We have alot of them here in Mar-quette but that's definite-ly one that stands out."

Manson said their goalis to be the community’sbrewery.

"We want it to be some-thing people are proud ofand people want to takeownership in and supportnot only because theylike the product but tradi-tionally, back in the day,every town had two orthree breweries, depend-ing on the size, and thatwas their communitything,” he said. “That'swhere they got theirbeer.”

Christopher Diem canbe reached at 906-228-2500, ext. 242. His e-mailaddress is [email protected]

The Mining Journal, Monday, March 28 — 3DPROGRESS2011

Blackrocks Brewery

Above left, the Blackrocks Brewery building is shown on North Third Street in Marquette. Above right, Andy Langlois and David Manson are seen next to the fermentationtanks at Blackrocks Brewery. (Journal photos by Christopher Diem)

4D — The Mining Journal, Monday, March 28 PROGRESS2011


MARQUETTE — Al-though it has only beenopen for a month, Every-day Wines has found itsniche in Marquette.

“One of the major rea-sons we decided to opena shop is that we heardfrom various people inthe community whowould say they were go-ing to Chicago or Ann Ar-bor to get wine. Or theywere buying wine on theInternet,” said DanielRutz, Everyday Winesowner. “There was aniche not being filled inMarquette and that start-ed us thinking.”

So Rutz and his wife,Betsy, talked aboutopening a wine shop.Daniel Rutz had the ex-

perience, having workedat the Everyday Winesshop in the KerrytownMarket and Shops inAnn Arbor.

“We contacted them forsome guidance. Theyhave a business modelthat’s just so right,” Rutzsaid. “We thought itwould work here aswell.”

Everyday Wines, locat-ed along Baraga Avenuein Marquette, offers awide range of wines.

“We have a lot of greatwines and they are allunder $25,” Rutz said.“We taste everything be-fore we offer it for saleand these are wines thatare great quality at agreat price.”

In addition to wines,speciality food items are

on sale at the shop, in-cluding items fromGourmet Girl, which arebite-size treats made lo-cally.

In addition to Rutz, twoother employees staffthe shop right now.

Due to popular de-mand, Rutz has expand-ed the shop’s hours a bit.

“We are open 10 a.m.to 6 p.m. Mondaythrough Wednesday, 10a.m. to 7 p.m. Thursdaythrough Saturday andfrom noon to 5 p.m. Sun-day,” he said.

For more information,call 225-5470.

Renee Prusi can becontacted at 906-228-2500, ext. 253. Her e-mail address [email protected]

Everyday WinesShop opens, offering wine at affordable prices

Above, a few examples of the wines that are carried at Everyday Wines are on dis-play and organized neatly. Above right, Daniel Rutz, Everyday Wines owner, standsin his store. (Journal photos by Andy Nelson-Zaleski)

Great quality at great prices

The Mining Journal, Monday, March 28 — 5DPROGRESS2011


ISHPEMING — AndyFerns and Brooke Vernierwant to provide dinerswith fresh, homemadefood to please anyone inthe family.

Their newly openedrestaurant, The OasisGrill, strives to do justthat.

Located at 803 N. ThirdSt. in Ishpeming, the Oa-sis Grill has a wide-rang-ing menu, from Mexicanto Chinese to Americancuisine, all prepared to or-der.

High school students oranyone on a budget canfind a quick, inexpensivelunch on the $3 and undermenu.

And those stuck athome in the Ishpeming-Negaunee communitiescan take advantage of the

delivery service, whichwill bring anything fromthe menu for a $3 fee.

The restaurant, whichemploys six people parttime, had its grand open-ing March 18-19. It hasbeen in operation for sev-eral months now, withmenu adjustments beingmade from feedback fromits customers.

The pair are open tosuggestions and enjoytalking to those who comein to the grill.

“We really want to hearwhat people think,”Vernier said.

For more information,call 486-7849 or visitmyoasisgrill.com.


Menu with variety featuredat Oasis Grill in Ishpeming

Oasis Grill owner Andy Ferns, center, with the the help of workers, readies the neon sign for the business to beput in place. The recently opened restaurant is located at 403 N. Third St., Ishpeming, and features a wide varietyof food. (Journal photo by Renee Prusi)

Buffalo Wild Wings a big hit on US 41

MARQUETTE — Buffa-lo Wild Wings opened inJune in Marquette Town-ship and has been feed-ing the area’s appetite forchicken wings ever since.

“Marquette has beenexcellent for Buffalo WildWings,” said WestonLawrence, one of therestaurant’s managers.

Lawrence said the Mar-quette location set thefranchise record for week-ly sales its first week. Itheld the record until re-cently when it was set bythe Traverse City fran-chise.

“We go through about,on average, 900 to 1,000pounds of wings everyweek. So they really lovethe wings we offer,”Lawrence said.

He said the restaurantalso gives back to thecommunity. In March itwas one of the sponsorsof the Hearts and Hoopsfor Hope campaign toraise money for the Chil-dren’s Leukemia Founda-tion of Michigan.

The restaurant was builton vacant property alongU.S. 41 West, next to theCountry Inn and Suites.Construction work hasbeen ongoing over thepast few months.

Buffalo Wild Wings Grill& Bar is a restaurant fran-chise headquartered inMinnesota. According tothe company's corporatewebsite, its restaurantsfeature menu selectionsranging from wings toburgers to salads to ap-petizers, along with asports bar atmosphereand many big-screenTVs.

The Marquette locationemploys about 80 people.

The franchise owner forthe Marquette BuffaloWild Wings is DiversifiedRestaurant Holdings ofSouthfield.

"We are excited to havea Buffalo Wild Wings inMarquette. The responsefrom the community andother businesses in thearea has been over-whelmingly positive," saidT. Michael Ansley, presi-dent and CEO of Diversi-fied Restaurant HoldingsInc.

The restaurant featureseight high-definition pro-jection and 31 LCD andplasma televisions, rang-ing in screen size from 42to 50 inches.

Buffalo Wild Wingsboasts 16 differentsauces, four differentrubs, Buffalo, New York-style chicken wings andpopular boneless wings, avariety of tasty andunique menu items, a fullbar and 20 beers on tap.

Every Tuesday is "WingTuesday," where tradition-al wings are offered for 45cents each and Thurs-days are "BonelessThursday," with bonelesswings 60 cents each.Wednesdays and Sun-days are family and chil-dren days.

The restaurant is openfrom 11 a.m.-1 a.m. Mon-day through Thursday, 11a.m.-2 a.m. Saturday andFriday and 12 p.m.-12a.m. on Sunday.

Marquette is the locationof the 17th Buffalo WildWings. By 2017, the com-pany plans to have 38 ofthe restaurants open andoperating. Buffalo WildWings was founded in1982 and is headquar-tered in Minneapolis.

The new Buffalo wild wings located on U.S. 41. (Jour-nal photos by Andy Nelson-Zaleski)

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Latte onYour Way


NEGAUNEE — SheilaCarlson has some cus-tomers who enjoy herhomemade soup so much,they buy it frozen.

“Some prefer it that way,”she said. “They can bring ithome and heat it up therelater.”

Although her business iscalled Latte on Your Way,Carlson has much morethan coffee drinks for sale.Open since Sept. 13, Lattehas developed a regularfollowing who enjoy thehomemade baked goodsjust as much as a jolt ofcaffeine.

Open from 6 a.m. to 6p.m. weekdays and from 8a.m. to 4 p.m. Saturdayand Sunday, the shop isholding its own in thetough world of new busi-nesses.

“It has been picking upmore,” Carlson said. “To-ward summer, we may beexpanding our hours.”

Carlson, who still worksas a nurse at St. Mary’sHospital in Green Bay,Wis., has always enjoyedcooking and baking.

“This place was avail-able, so we decided togive it a try,” she said.

“We” includes her hus-band, Dale, and sons Ja-son and Zachary, who bothwork at the shop. Otherfamily members includeher son, Thor, who lives inWashington; daughter,Daphine, who lives in Ne-gaunee; and son Ian.

“I am a big fan of lattedrinks myself. And wehave people who really likeour cookies and cakes andcheesecakes,” she said.

Ganache cakes andcheesecakes can be or-dered through Latte onYour Way.

“I have a list that theycan get,” she said.

One of the best-sellingbeverages is somethingnewer.

“We have nine kinds ofchai,” she said. “Chai isone of our best sellers.”

This summer, the menumight be expanded, withitems like hot dogs.

“We like this,” Carlsonsaid of the business. “Weare having a good timeand we have some regularcustomers who come byjust so they can talk. Sofar, so good.”


I am a big fan of lattedrinks myself. And wehave people who reallylike our cookies andcakes and cheesecakes.

“

- SHEILA CARLSONOwner of Latte on

Your Way

”

Sheila Carlson, owner ofLatte on Your Way, pre-pares a drink for a cus-tomer at her drive-up or-dering coffee shop locatedalong U.S. 41 in Negaunee.(Journal photo by ReneePrusi)

Munising getsa Pizza Hut

PROGRESS2011

By JOHN PEPINJournal Staff Writer

MUNISING — Munis-ing recently became theseventh eastern UpperPeninsula communitywith a Pizza Hut restau-rant.

The new eateryopened last June and in-cludes the chain’s WingStreet feature.

“We’re glad to be in thecommunity,” said restau-rant General ManagerTonya Hanson.

Hanson has worked forPizza Hut since 1992.She became the generalmanager of the Newber-ry location in 2000 andnow runs the Munising

restaurant.The restaurant fea-

tures nine differentsauce wings and threedifferent wing types, pas-ta dishes, sandwiches,four different types ofpizza in two sizes and alunch menu.

“We have a different ar-ray of appetizers, too,”Hanson said.

Dessert items, includ-ing dessert sticks andpie, are also available.

The restaurant, locatedat 220 E. M-28, currentlyemploys 20 workers.During summertime, thestaff level increases byanother six employees.

Hanson said the

restaurant faced someearly challenges, firstopening up in the heat ofsummer. But things aregoing fine now.

From Marquette toSault Ste. Marie, thereare seven Pizza Hut lo-cations, each owned byMichigan Pizza Hut Inc,of downstate St. Joseph.

For more information,contact the MunisingPizza Hut restaurant at387-6500.

John Pepin can bereached at 906-228-2500, ext. 206. His e-mail address isj p e p i n @ m i n ing jou r -nal.net.

The Mining Journal, Monday, March 28 — 7D


MARQUETTE — Own-ers of the S U & D Wineryin Marquette are happywith how the first sixmonths of operation inMarquette have gone.

“We’re pleased,” saidowner Rod Lizak. “With abusiness like this it’s hardto really determine howwe will be accepted.We’ve been acceptedwell.”

S U & D opened at theend of September andhas devoted itself to mak-ing its own wines... andhaving fun.

“We make the wine righton site and have 12 differ-ent wines right now,”Lizak said. “We havemore coming this year. It’sa nice variety to suit al-most everyone’s palate.

“We are all about havingfun. We want people to trythe wines. We have a tast-ing bar on site,” he said.“And we have a wine-re-lated gift shop on site,too.”

One of the most recent-ly introduced wine vari-eties has been a big hit.

“Our fun series hasgone well. Those are fruit-flavored wines,” he said.“Yooper Tropics, whichwas just released, hasbeen really popular. It’s atropical-flavored grapetaste wine.”

Located at 1104 W.Washington St., Mar-quette, the winery hasparking available behindSubway and the winery.Additional parking can befound between StateFarm and Aerial Profes-sionals Beauty Supplies.

“We also offer customwine making for eventslike weddings,” he said.

“We’re doing a little bit ofthat now. The wine wouldhave their own labels andwould be specially madefor the couple.”

For more information,

call 226-1122.

Renee Prusi can be con-tacted at 906-228-2500, ext.253. Her e-mail address [email protected].

Winery wellreceived

Six months in, shop’sowners are pleased

Rod and Vikki Lizak, owners of the S U & D Winery in Marquette, stand in theirstore holding up a bottle of their "Yooper Tropics," recently. (Journal photo by AndyNelson-Zaleski)

Scott Prunick, an employee at Pizza Hut, tosses pizza dough. (Journal photo byJohn Pepin)


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