In the state of Michigan there are numerous dining establishments that can be selected by locals and by visitors. While there are many different foods served in Michigan restaurants there are two strong influences that have helped to shape the cuisine of the area. The first is the presence of immigrant groups that populated the state in its past history. These include people from Cornwall, Bavaria, Finland and Poland. Each of these groups tended to cluster in an area and they brought with them favorites food choices which are still found today in the restaurants.
Immigrants from Finland moved into areas such as Copper County in the 1890s. They were often workers in the iron and copper mines. A significant number of all Finns who came to this country during the first two decades of the 1900s moved into Michigan and Minnesota. This group tended to use whole grain flours in their dishes. For example, an entree of a whole rye crust with a rice filling was topped with buttery boiled egg. These and other similar dishes can be found in area eating places.
Polish immigrants brought foods such as pierogis. This dish is a small filled closed pastry. The packet is boiled and then fried or baked. A variety of seasoned fillings, including cheese or meat can be used, with appropriate seasonings. Sauerkraut is another Polish restaurant staple. Since cabbage is noted for its ability to fight cancer, eating it is a healthy and hearty choice.
Another type of filled pie is Cornish pasties. These are larger than the Polish version of a stuffed pastry. They are baked rather than boiled. The filling is a hearty meat and vegetable meal in one. They can also be stuffed with berries or fruits to become a dessert.
Immigrants from the Bavarian area of Europe brought various types of sausages to supplement the cuisine of the other immigrants. Bratwurst and other sausages can be paired with other foods such as potatoes. Potatoes are also used in salads either the cold type or a hot potato salad which is another favorite.
In addition to ethnic cuisine, another important type of dining is a food which takes advantage of seasonal fluctuations in food supplies. Michigan is known for its cherry crop. There are several types of berries such as blueberries that are combined with pastries or other delicious ingredients to become dessert specialties for patrons. Many local cafes sell local jams, syrups and jellies from the establishment. These make good souvenirs or gifts.
In the up-scale establishments, particularly in the southwest corner of Michigan, there is an extensive wine producing region. The climate is perfect for grapes. Local wines can be linked to gourmet meals at the area's finest establishments.
When searching for Michigan restaurants, you can use online search capabilities to narrow down the choices. If you want ethnic foods, you can look for reviews and pick the best eating establishments in the area. Some of the favorite ethnic foods are found from Finland, Cornwall, Bavaria and Poland. The cuisine of the state uses all of these elements and more. The importance of seasonal foods is another part of what makes Michigan so special when it comes to dining.
Immigrants from Finland moved into areas such as Copper County in the 1890s. They were often workers in the iron and copper mines. A significant number of all Finns who came to this country during the first two decades of the 1900s moved into Michigan and Minnesota. This group tended to use whole grain flours in their dishes. For example, an entree of a whole rye crust with a rice filling was topped with buttery boiled egg. These and other similar dishes can be found in area eating places.
Polish immigrants brought foods such as pierogis. This dish is a small filled closed pastry. The packet is boiled and then fried or baked. A variety of seasoned fillings, including cheese or meat can be used, with appropriate seasonings. Sauerkraut is another Polish restaurant staple. Since cabbage is noted for its ability to fight cancer, eating it is a healthy and hearty choice.
Another type of filled pie is Cornish pasties. These are larger than the Polish version of a stuffed pastry. They are baked rather than boiled. The filling is a hearty meat and vegetable meal in one. They can also be stuffed with berries or fruits to become a dessert.
Immigrants from the Bavarian area of Europe brought various types of sausages to supplement the cuisine of the other immigrants. Bratwurst and other sausages can be paired with other foods such as potatoes. Potatoes are also used in salads either the cold type or a hot potato salad which is another favorite.
In addition to ethnic cuisine, another important type of dining is a food which takes advantage of seasonal fluctuations in food supplies. Michigan is known for its cherry crop. There are several types of berries such as blueberries that are combined with pastries or other delicious ingredients to become dessert specialties for patrons. Many local cafes sell local jams, syrups and jellies from the establishment. These make good souvenirs or gifts.
In the up-scale establishments, particularly in the southwest corner of Michigan, there is an extensive wine producing region. The climate is perfect for grapes. Local wines can be linked to gourmet meals at the area's finest establishments.
When searching for Michigan restaurants, you can use online search capabilities to narrow down the choices. If you want ethnic foods, you can look for reviews and pick the best eating establishments in the area. Some of the favorite ethnic foods are found from Finland, Cornwall, Bavaria and Poland. The cuisine of the state uses all of these elements and more. The importance of seasonal foods is another part of what makes Michigan so special when it comes to dining.
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