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Posted by Michael Stern on Tuesday, March 24, 2015 4:36 AM

Jean-Kay's pasty shop was started by the Harsch family in 1975 in Iron Mountain and, as Jean Kay's Sweet Shop, its specialty was donuts. But Jean Kay Harsch suggested they change their business plan to make pasties. She felt the Upper Peninsula could use a place that made the Cornish meat pies the way her grandmother used to do it back when they were a staple in the diet of the region's settlers.

If you want to know what grandmother's pasties were like, I suggest a visit to Jean-Kay's of Marquette, a restaurant started by Jean Kay's son Brian, sold to someone else, then rebought by Brian when he didn't feel the pasties were up to snuff. Here you will savor a classic, made with steak (not burger meat) and suet (not lard). Although rutabaga-free pasties are on the menu, Brian explained the value of rutabagas in the filling – an ingredient frequently ignored by Jenny-come-lately bakers. "It is an amazing vegetable," he enthused. "Aside from its own flavor, it works with whatever else is in there to keep the moisture flowing. It is a conduit."

While Jean-Kay's is a small storefront with a few tables inside and out, the pasty-making part of the operation is big. Being USDA-approved, it can Fedex half-baked, frozen pasties coast-to-coast, any time between September and May. Available varieties include steak, veggie with cheese, and mini pasties that make wonderful hors d'oeuvre.
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Posted on Tuesday, March 24, 2015

Country Burger with Breaded Mushrooms

Another country burger, this time complete with seasoned potato wedges and one of Lora's specialties... breaded mushrooms with ranch on the side for dipping.
Rate this place Reviews (1) Learn more about Lora's Family Restaurant...
Roadfood Recipe: Coconut Layer Cake
Posted on Monday, March 23, 2015 4:28 AM

Recipe of Coconut Layer Cake

Jo Mayer's coconut layer cake, featured dessert at the opening day breakfast of Fairfield County Hounds, is made from a recipe Jo got from her grandmother Geraldine. Its glossy icing is infused with enough sour cream to sing tangy harmony with coconut. Note that icing should be made the day before the cake is baked and the iced cake should be refrigerated several hours or overnight. So, plan ahead!

Preparation Time: 10 minutes

Cook Time: 30 minutes

Servings: 8

See the full Coconut Layer Cake recipe...
Posted on Monday, March 23, 2015

You know it's summer when Bauder's offers fresh peach and fresh strawberry ice cream. Dreamy!
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Posted on Sunday, March 22, 2015

Meat & Three

If ever there is an 'Encyclopedia of Excellent American Food' that needs an illustration of a classic Mid-South meat-and-three meal, we would submit this photo taken by buffetbuster. It is meat loaf accompanied by green beans, squash casserole, and mac 'n' cheese.
Rate this place Reviews (4) Learn more about Arnold's Country Kitchen...
Roadfood Recipe: Creme Brulee French Toast
Posted on Saturday, March 21, 2015 6:42 AM

Recipe of Creme Brulee French Toast

Located in the bucolic foothills of the Berkshires, in Roxbury, Connecticut, Mamie's serves upscale fare in a casual setting and is frequented by a diverse clientele that ranges from country squires and leaf-peepers to bikers and tradesmen. Mamie's crème brulee French toast is one of the all-time great, easy-to-make, deluxe breakfast dishes.

Preparation Time: 5 minutes

Cook Time: 35 minutes

Servings: 6

See the full Creme Brulee French Toast recipe...
Roadfood of the Day: Maltby Cafe - Snohomish, WA
Posted on Saturday, March 21, 2015

Cinnamon Roll

We've listed Maltby's cinnamon roll as a 'side dish,' which it can be if it is shared by two to four people. For a single diner, it is a very large meal. That's a full size dinner plate it occupies. (photo by buffetbuster)
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Posted on Friday, March 20, 2015

Lemon Cheese Pie

Lemon cheese pie is as rich as cheesecake, but with a bright citrus zest. It is not at all uncommon for customers to finish breakfast with a slice.
Rate this place Reviews (1) Learn more about Bisbee Breakfast Club...
Posted by Michael Stern on Thursday, March 19, 2015 5:45 AM

The Jampot closes in the winter and reopens in the spring, so I am now licking my lips in anticipation. It is not a restaurant and there is no place to eat on premises. But when you get your food and exit the front door, you have access to one of the most beautiful dining spaces on the planet: the great outdoors of Michigan's Upper Peninsula. In this fairy-tale hut in the Eagle Harbor forest, monks of the Society of Saint John make and sell baked goods and jams.

One inhalation after stepping out of the car in the parking lot, and you know you have found culinary treasure. The air swirls with the warm smell of breads baking and of Jamaican black cake and sourdough cake soaked with liquor and filled with fruits that have been marinated in wine and rum. Intoxicating as these pleasure are, Saint John brothers are equally known for the jams and jellies they make from Keweenaw's wild fruits: thimbleberry, strawberry, raspberry, bilberry, blueberry, dewberry, cokecherry, pincherry, sugarplum, blackberry, and apple. The repertoire of baked goods also includes cookies, muffins, and candies.

I grabbed a big, muffin-shaped banana walnut bread packed with blueberries, a bag of molasses-powered gingerbread cookies, and a lemon-frosted pumpkin muffin, then drove to a nearby snacking spot overlooking achingly beautiful Lake Medora. Gazing at the opposite shore, where autumn trees were perfectly mirrored on the still blue waters, I was in heaven, thanks in part to the divine baking of the monks.
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Posted on Thursday, March 19, 2015

Seafood Casino Pizza

This pizza, topped with scallops, crab, and shrimp, expands the horizons of seafood pizzas beyond the common-to-Connecticut clam variety.
Rate this place Reviews (1) Learn more about Willington Pizza...
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