Well, we learned more than we probably wanted about charcoal grilling. Ha! Ha! Now we are going to get into the fun stuff: cooking! Rob Russel from “The Good Ones” and “Three Little Pigs” has a meatloaf recipe that is a big hit at the barbeque circuit around the country. So, give it a try. It’s out of this world delicious!

Rob’s Hickory Smoked Meatloaf

2 eggs

1/3 cup Three Little Pigs A/N Sweet

1 Tablespoon garlic salt

1 teaspoon Hickory Smoked Sea salt

1 teaspoon coarse ground black pepper

1/2 teaspoon celery salt

1/2 teaspoon ground cumin

1 Tablespoon Worcestershire sauce

1 onion, chopped (optional)

1/2 cup crushed Saltine crackers

1/2 cup Italian seasoned bread crumbs

2 pounds lean ground beef

2 Tablespoons Three Little Pigs A/N Sweet

Preheat oven to 350 F (175 C). Spray a 9×5-inch loaf pan with cooking spray.

Beat the eggs in a large mixing bowl until smooth, then whisk in 1/3 cup barbeque sauce, garlic salt, Hickory Smoked Sea Salt, black pepper, celery salt, cumin and Worcestershire sauce until evenly smooth. Mix in the onion, crushed crackers, bread crumbs and ground beef with your hands until evenly blended. Pack the mixture into the prepared pan. Brush the top of the meatloaf with 2 more tablespoons of barbeque sauce.

Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 F (70 C).

If you are going to smoke this, I suggest putting it in a pan to keep the juices to add flavor. Be sure to take the juices to make great gravy. If smoking in the Open Range, I would kick the temperature up to 300 F for 1-1/2 hours or until internal meat temperature reaches 160 F and no more. The “no more” is the secret.

by BETH ALTENA

Rockford Ric’s Food Center is a busy place these days four years into their location at 6969 Belding Road. The store was especially busy Saturday, May 5 with the Spring Taste of Ric’s, where vendors and store staff offer free samples of many food products.

There were about 40 stations offering samples from wraps and sandwiches from the Ric’s deli to rootbeer floats in dairy. The meat and seafood department were especially busy as people lined up for samples of the store’s signature kielbasa and tasty crab cakes, sale priced at just a dollar each for the day.

According to Store Director Dave Brickner, the events are greatly anticipated by both customers and staff, and this year’s included a drawing for a free grill valued at about $700. Brickner said the store is a busy one for the chain, and beer- and wine-tastings on Saturdays from 3 to 6 p.m. have been very popular. The store has been holding the tastings for the last seven months, and the selection of wine and beer is the best in West Michigan, Brickner believes.

“Michigan has so many good breweries we have been able to focus on Michigan-made beers,” he stated.

Michigan also has a great selection of locally made wine, but the store also features wines made worldwide.

“We are so event-oriented,” Brickner said of his Ric’s.

April was Michigan Wine Month, May includes the Taste of Ric’s and Mother’s Day, and the new one-day sales have been big successes.

Brickner also expressed enthusiasm regarding the proposed development for the property surrounding the store, which was a Planned Unit Development for residential homes, townhouses and other businesses along the Belding Road frontage. The development went to the bank after sales failed to take place and the economy spiraled down, but now one of the town homes built on the site has sold—a happy sign of better times to come.

Russell is a real Kansas City BBQ expert who travels the country for Ace of Hearts BBQ Specialties of Kansas City, Mo. He has 15 years of competitive BBQ experience, 20 years of catering and restaurant experience and a great way of bringing real BBQ to the novice and competition BBQ enthusiast.

BBQ Bob Nurmikko is the host of Cumulus Broadcasting’s “The Grillin’ Guys” radio show heard across Michigan on 107.3 WBBL and WJRW 1340 AM in Grand Rapids as well as nine other stations in Michigan. Nurmikko also serves as the manufacturer’s representative for Ace of Hearts Barbecue Specialties as well as the TEC Infrared Grill Company, and many other BBQ product manufacturers.

This duo travels across America teaching authentic Kansas City style Pit BBQ to classes of backyard hobbyists as well as professionals and competition cookers.

The two are scheduled to teach at Rockford Ace Hardware on Monday, June 4, from 5:30 until 8:30 p.m. There is a small fee for enrollment so call Rockford Ace for details.

This is a “must see” for all BBQ enthusiasts. For reservations, call Rockford Ace Hardware at (616) 866-9155 or visit on the Web at www.rockfordhardware.net. These are sell-out venues on a first-come first-served basis only.

by BETH ALTENA

The Taste of Ric’s events are fun, family days where kids and parents can enjoy all types of samples from Ric’s vendors.

Expect over 50 vendors offering free delicious samples this Saturday at the Spring Taste of Ric’s at Ric’s Food Center, 6969 Belding Road from noon to 4 p.m. One lucky visitor will receive dozens of delightful samples of deli, meat, grocery and more—a Treger Grill, valued at over $700, will be given away during a free drawing, which will take place after the end of the Spring Taste of Ric’s event.

“We almost have too many vendors who want to be involved in this,” said Dave Brickner, store manager.

Brickner said he looks forward to each of the store’s departments to line up four or five vendors to offer free samples, but more like seven or eight manage to get an invite. This enthusiasm is wonderful for shoppers who turn out for the twice-a-year Taste of Ric’s, but become a little problematic logistically.

“It’s probably hardest in the meat department where they have such a narrow corridor to set up in,” explained Brickner.

Brickner said the event compliments the anniversary of the store opening four years ago, but is a customer appreciation day as well as a chance to show people how much the store has to offer.

Each Taste of Ric’s event has a wide variety of samples, so everyone can pick a favorite.

“We are so grateful and happy for the support the community has shown us,” Brickner said. “Our customer base is growing all the time. We couldn’t be happier. We had such high hopes when we opened four years ago and then the economy took a dive. It’s probably in part a matter of time, people have learned that we aren’t ordinary. Our customer base is growing every year, but also further out as word gets out we are a pretty special store.”

Brickner said it is the special events his staff plans for—one day weekly specials, the taste events, holidays such as the upcoming Mother’s Day—that add to the store’s appeal.

“Mother’s Day is a really big holiday here,” he noted. “The special dinners people prepare and have a big family gathering, for us it is almost as big as Easter.”

Weekly wine and beer-tastings are another example. Each Saturday (with the exception of May 5 because of the Taste of Ric’s) from 3 to 6 p.m., visitors are able to sample either beer or wine and are usually joined by the brewer or winemaker responsible for the product.

“Kris Thraxton, our receiver and beer/wine expert is really the star in how popular this is,” Brickner said. He added that Thraxton is one of the employees any business is lucky to have on board. “She was my first interview and she was my best interview.”

Usually the beer and wine sampling have a theme, such as last week’s sangria, with fresh fruits from the produce department and a previous white sangria, an unusual product offered by a Michigan vendor.

“Not only do people sample things they might not normally try, we also try to help them with pairings. We roasted a turkey for Thanksgiving; we’ve had prime rib,” said Brickner.

Brickner said the sampling has helped raise awareness of the variety offered at Ric’s in both beer and wine. He said the store’s selection is the best on this side of the state and is in part responsible for the distance people are willing to drive to shop there.

“It’s really nuts. It’s almost as involved as the Taste of Ric’s,” he said of the popularity of the Saturday samplings.

In addition to the events the store already undertakes, Brickner looks forward to offering cooking classes, which he thinks will be another aspect of the store customers will enjoy and look forward to. In addition to dozens of free samples throughout the store, the Taste of Ric’s usually includes live music and roaming mascots.

A Christmas coffee toast to Rockford from the new owners of Epic Coffee House—Melanie, daughter Jordyn, and Joel Pritchett (l–r) invite you to let the Epic Coffee House staff help you relax, refresh, and rekindle.

In early 2010 Joel and Melanie Pritchett and their three children, Daniel, Jordyn, and Taylor, were leading comfortable lives in Seattle, Washington. However, in April of that year, their lives were about to change.

Melanie, who goes by Mel, found her management job with Verizon, in the Pacific Northwest, being eliminated because of a buy out by Frontier Communications. Verizon offered Mel the opportunity to transfer either to Wisconsin, Ohio, or Michigan. Not wanting to give up her 12-year management career, she and husband Joel decided that, of the three choices, Michigan was the place to be. Joel was a Minnesotan born and raised, loved mid-west winters, football, and NASCAR and Michigan had all of that and more – in spades.

The plot thickened. In order to uproot their family and relocate to the Midwest, Joel had to resign from his 20-year management position with aviation giant – Boeing Company. For Joel it was a somewhat easy decision. He had become steadily disillusioned with the ever-escalating and never-ending corporate demands placed upon him and co-workers as a result of the worst decade-long economic decline since the Great Depression.

In April of 2010, the Pritchett’s found themselves enroute to the “Mitten State”. They found a home in Grant and Mel resumed her career with Verizon in Muskegon.

Joel found a job with a Michigan company and all was well, or so it seemed.

A short year and a half later, the final axe was about to fall when Mel learned her position with Verizon was being eliminated by another round of corporate downsizing.

“We had ‘had it’ with the corporate world,” said the Pritchett’s. Joel pulled the plug on his new job and buoyed somewhat by Mel’s sizeable severance package the couple decided to pursue a dream of small business entrepreneurship.

They began, in earnest, to seek a location in Newaygo County to build a brick and mortar coffee house complete with a drive-up window. The coffee house decision was not a whim. Joel was raised in a successful family of restaurateurs’. For her part, Mel was a trained barista having learned the craft in a second job part-time position with Silver Cup Coffee in Seattle.

So it came to pass, in their search for a suitable coffee house location that they happened upon a Craigslist listing for a coffee house for sale in Rockford – Epic Coffee House – on Main Street in the very center of downtown Rockford.

They then embarked on a “field trip” to Rockford, gave the City a thorough “look-see” and fell in love with what they saw. “Why build a coffee house in Newaygo when what we were looking for was right here in Rockford,” said Mel. “So we entered into negotations with Epic’s owner, Sarah Reamon, and as of December 1st, here we are!”

“Location is everything,” said Joel, adding, “we are thrilled to be right in the thick of things, in the very center of the downtown Rockford shopping district. The location offers direct Main Street access to the thousands of visitors who annually attend the many festivals and events hosted by the City of Rockford and its Chamber of Commerce. It also doesn’t hurt that the coffee house is a stone’s throw away, as we’ve quickly learned, from America’s Favorite Farm Market.”

The Pritchett’s told us they love the warm and inviting interior of the coffee house with its wood floors and rustic brick walls that harken back to the days when the store front was the town’s hardware store. An added plus was the fact that Epic also has a customer entrance at its rear off the Squire’s St. parking lot between Rockford’s Welcome Center and the Rotary Pavilion. Best of all, Epic’s city center location places it within easy walking or biking distance from surrounding residential neighborhoods.

In order to staff the seven-day early morning to late evening work schedule, the couple plans to retain Epic’s current baristas Matt, Cheyenne, and Kate while also working hands-on themselves. Daughter Taylor (16) will learn barista skills from Mom and soon find herself behind the counter during Sunday business hours.

Epic is proud to serve the coffees and teas of Grand Rapids Ferris Coffee Company, an importer and roaster of fine coffees for over three-quarters of a century (since 1924). The light fare menu will be tweaked and added to. Also on the horizon is the addition of breakfast selections. “As much as possible, our goal is to create every item on the menu from scratch while using locally sourced ingredients,” said Mel.

Epic is adding extensively to an already offered exclusive line of handcrafted Polish pottery. In keeping with a Pure Michigan theme and new to Epic are the popular offerings of Traverse City’s Cherry Republic.

If you aren’t already a regular, stop in and check out Veteran-owned Epic Coffee House, Rockford’s only traditional and authentic coffee house. Located at 9 N. Main St., Epic Coffee House offers free and newly upgraded high-speed wireless internet access to all of its patrons. Live music is on the menu every Friday evening from 7-9 p.m.

For further information go to Epic’s website at www.epiccoffeehouse.com or www.facebook.com/epiccoffee.

Santa arrives at Ric's Food Center on Sat. Dec. 3. Photo by BETH ALTENA

Atticus and santa.

by BETH ALTENA

The Christmas Taste of Ric’s—complete with Santa Claus’ arrival on a horse-drawn carriage—was all it was cracked up to be, from the full-sized breakfast egg sandwiches to the kielbasa with the secret recipe.

Store Director Dave Brickner said he was proud of his team and all the vendors who were on hand to share the excitement of the day. Ric’s Food Center, 6969 Belding Road, also celebrated four years serving Rockford—time that has flown by.

The family-owned store is one of several here in Michigan. Ric’s hosts periodic tasting events with free samples from vendors, many located right here in the state, as well as giveaways and live music.

Repeat popular vocalist Bismark Sequeira impressed listeners as he sang and played the guitar, and the Rockford High School choir shared holiday tunes.

“We always love to host these events. They are so much fun and we feel the

excitement building up weeks ahead,” said Brickner. “Our customers have come to look forward to these, and we hear them ask all the time when the next one is going to be.”

Aubry, 5, and mom Allie also like the orange slices.

The Brickner family wiht santa.

Serenading the shoppers and tasters at Ric’s fourth anniversary Winter Taste of Ric’s, were a select few of Rockford High School’s Advanced Women’s Ensemble Christmas carolers. Under the direction of David Duiven, the girls harmonized their way through Christmas carols we all know and love, including a rousing rendition of “Walking in a ‘Michigan Made’ Winter Wonderland.”

Heidi and Miranda serve sandwiches from Ric’s deli. They used over 10 pounds of turkey and 30 pounds of ham.

Jane, 8, and brother Henry, 2, Kettelhut visit the Taste of Ric’s after participating in the Santa Parade in downtown Rockford. Santa was very busy this weekend. Photo by BETH ALTENA

After Rockford’s annual Santa Parade last Saturday, Dec. 3, Santa high-tailed it to Ric’s Food Center in Cannon Township to be present for the annual Winter Taste of Ric’s celebrating their fourth anniversary. Assisting Santa, listening to Luke Bultman’s (2-1/2) extensive Christmas wish list, is “Elf Charley” Watson. The tasting event was more like a progressive banquet, with everyone present that afternoon thinking they’d better start their New Year’s diet resolutions a month early. Ric’s really knows how to throw an anniversary celebration! Photo by CLIFF HILL

Singer Bismark Sequeira is joined by his wife Amy and son Teo, 3.

Have you seen this huge illuminated billboard while exiting US131 eastbound onto 10 Mile Rd. into Rockford? Some unknown Rockford Farm Market fan clearly wants to shout out his community pride. Way to go, this is almost better than the soon to arrive “America’s Favorite Farmers Market” banner.

On August 11, 2011, Reds on the River, located in the north end of the Promenade, will celebrate its fifth anniversary with special thanks to the City of Rockford, Rockford Public Schools, Rockford Chamber of Commerce, the Heart of Rockford Business Association, and the many guests it has had the privilege to serve since opening its doors.

Glenn Forgie, Reds’ executive chef who has been on board since before the restaurant opened, noted, “We are extremely blessed to be a part of such wonderful community. There are very few places like Rockford with tremendous community support, a vibrant downtown, picturesque landscape, great schools, an excellent work ethic, and local farms offering organic fruits, vegetables, meats and dairy. The past five years have been tremendous, despite a challenging economic downturn, and we are really looking forward to the next five years—and beyond—in Rockford.”

Since Reds opened, it has been a tremendous community partner and spokesperson for Rockford. Milestones include:

• Voted Best New Restaurant by Grand Rapids Magazine, January 2007

• Winner of fine dining awards, Grand Rapids Magazine, 2008-2011

• Chef of the Year, Grand Rapids Magazine, 2011

• Voted #1 Outdoor Dining and Notable Wine List—Open Table

• Founder of Heirloom Tomato Festival and Rockford Ice Festival

• Co-founder of the Rockford Community Gardens

• Partner with Rockford Public Schools for student internships

• Active member of the Heart of Rockford Business Association and Rockford Chamber of Commerce

• Supporter of numerous charity events and fundraisers

• Active in drawing out-of-town guests to Rockford and spurring economic development by hosting events, promoting Rockford on TV, radio and national publications, and drawing the Food Network to Rockford for the Second Annual Ice Festival

• Reds employees on average 60-90 staff per year (increases with summer seasonal help)

To say thank-you to the many guests who have supported Reds over the past five years and to welcome Climie to Rockford, Reds is offering guests a complimentary chocolate mousse dessert (with the purchase of an entrée) whenever they bring in the coupon from next week’s ad, or become a fan on Facebook. Reds will also be awarding lucky winners gift cards each week throughout the month of August. To enter to win, stop in and sign up to receive Reds e-mails on special events, Wine and Cooking School, and happy-hour offerings.

Executive Chef Glenn Forgie welcomes Reds on the River's new manager, Lance Climie.

In the restaurant industry, timing is everything. Just ask Reds on the River Executive Chef Glenn Forgie. Forgie recently announced that Lance Climie, CCM, will be joining Reds on August 9 as Reds’ front-of-the-house manager. Climie’s arrival could not be better timed. On August 11, Reds will celebrate its fifth anniversary.

Climie’s more than 25 years of experience and management expertise “will take Reds to the next level ,” according to Forgie. “He knows food, wine, and how to deliver exceptional service. We are so excited to have him on board.”

Climie will oversee front-of-the-house operations, ensuring the service and facilities exceed guests’ expectations. “To become a part of this exceptional restaurant with its sophisticated and casual welcoming style, wonderful ‘from scratch’ cuisine and one of the finest wine lists in Michigan—well, I can’t wait!” commented Climie. “To be able to partner with a Chef of Glenn Forgie’s caliber and work in the spectacular setting that is Reds on the River in downtown Rockford seems like a dream come true. West Michigan has always been home to me and I am so excited to be back.”

Climie’s family traces its roots to the Rockford area back to the mid 1800s. The original Braman farm is now known as Robinette’s Apple House, built by Climie’s great great-grandfather Harvey Braman. Climie’s grandfather, Russell Braman, operated his fruit farm on the corner of Hoag and 4 Mile Road. His grandfather also helped found Northview Public Schools as an alternative to either Rockford—where his mother, Mary Braman, is an alumni—or Creston in the 1950s.

Climie’s family is all in the Plainfield Township, Greenville, Belding and Metro Grand Rapids area and is proud to return to the area that his family has been part of for 150 years. He and his wife enjoy spending time with their two grown sons and volunteering with various organizations. He loves to ski, golf and fly fish on the Rogue River.

Together, Karri Jo Creveling and Joe and Diane Seyferth present for your enjoyment Cedar Rock Cafe. Kerri Jo introduced the couple, who were recently married.

You don’t have to order a friendly smile and welcoming comment when you stop in to enjoy a breakfast or lunch special at Cedar Rock Cafe, 4615 14 Mile Road, Rockford, in the Cedar Rock business district.

Partners Joe and Diane Seyfert and Karri Creveling are uniquely qualified in their roles at the restaurant they opened June 15 of this year. The three have worked together in the past and Creveling was the person who first introduced Joe and Diane to each other. Today the pair are newlyweds and consider Creveling as family. “Collectively we decided to bring our friendship and teamwork to service the Cedar Rock community,” said Diane.

Cedar Rock Cafe offers traditional fare with some unique items such as cheesecake-stuffed French toast and “Cedar Fries” as an alternative to French fries. Diners will be wonderfully pleased and have Joe’s 30 years as chef to thank.

Joe’s extensive experience in the field of food began with his studies toward his associate’s degree in culinary arts. He also completed a bachelor’s degree in hotel/restaurant management.

Diane has over 10 years of experience in accounting and serves as the businesses administrative manager. Karri is front-of-house manager and brings over a decade of experience as service manager.

“Diane and Karri have a specialized talent of creating a warm experience for our customers,” said Joe. “They have set a high standard of cleanliness, attention to detail, and speed of service.”

All three are strongly motivated by their love of satisfying their “friends, who are also our customers,” said Joe. “We enjoy developing those relationships. We would like the community to know that this is more their restaurant than ours, and would like them to enjoy it by expressing their needs.”

Diners can find daily breakfast and lunch specials at the cafe’s Facebook page. In addition to regular menu items and specials, the eatery features made-from-scratch soups. Cedar Rock Cafe also offers a “mug club.” Leave your mug at the restaurant and enjoy 99-cent refills or bottomless cups for $1.35. Karri jokes, however, “Don’t bring a mug that if I break it we can’t be friends anymore.”

The three are very proud of the quality of the breakfasts and lunches the cafe serves, and believe the menu items are trendsetting ones diners greatly enjoy. “Our product is the overall experience at Cedar Rock Cafe,” said Diane. “We feel that there is no place closer to home in a restaurant atmosphere where you are greeted with the warmest welcome when you walk in. We are proud to offer a quality and diverse meal selection at a fair price.”

Cedar Rock Cafe is open from 6 a.m. to 2 p.m. seven days a week. Their website is cedarrockcafe.com and the phone number is (616) 696-0150.