Behind the Scenes – Baker Culinary Institute – The Heat is On!
When Baker College broke ground this past July on the Culinary Institute of Michigan (CIM) they knew it would be a race with the weather to get the building buttoned up for winter, allowing for interior construction to continue through the winter. Well the snow came early, but fortunately the contractors were on the ball and the building has been sealed to the elements and the heat is on in the building, making for an efficient working environment moving forward. Patrick Kopytek, Director of Facilities and CIM Project Manager for Baker College, gave Main Street a tour of the quickly evolving project and answered a few questions about the progress.
MS: Very exciting to see the progress. I think to this point most people have been able to witness the changes due to the exterior construction but that might be a little harder now. What are some of the next steps of the construction?
PK: Almost all the interior walls are studded out. The next major jobs include finishing up the heating and cooling systems and completing drywall installation. Then all the floors need to be finished and finally the drop ceilings will be installed. This is all on schedule to be wrapped up the end of May.
MS: What are some of the reactions of folks you show the building to, now that they see the plans becoming a reality?
PK: Visitors love the layout of the restaurant, which will be called Courses, and think the adjoining outdoor seating is going to be great. Also the feeling of grandness that the atrium, and rounded staircase conveys has been mentioned numerous times. Otherwise, the views of Hackley Park, and the Hunt sculpture from the third floor have made a big impression. Finally just the space and number of cooking stations that the students will have access to make pretty much every visitor envious!
MS: When does Baker plan to take control of the facility and start getting the culinary school equipment moved in?
PK: Stafford Smith has all the cooking equipment ordered and they will be ready to be moved in after the basic interior finishes are completed at the end of March. We are talking about a lot equipment including ovens, hoods, student stations, coolers, and the display cooking stations so it will take some time to install it all.
MS: What room will have the largest amount of cooking equipment, and what kind of equipment will it be?
PK: Probably the combined restaurant kitchen, charcuterie, and bakery will have the most intense concentration of equipment. In this dynamic space the entire menu will be able to be cooked, served and cleaned, all adjoining, but not noticed by, the Courses patrons.
MS: Congratulations on the appointment of Mary Ann Herbst as President of the Muskegon campus. In a related note has there been any progress on a new Dean for the Culinary school, and when would you expect a new dean to be on board?
PK: Five candidates from outside Baker College had initial interviews and second interviews and those interviews are proceeding. The new dean, who will lead the CIM to its grand opening and beyond, will be announced soon.
MS: Very exciting. Looks like everything is on track and the future of the culinary program at Baker is quite bright. Thanks for your time.
PK: Your welcome and we can't wait to celebrate with the community at the grand opening.
Check it out on the web
Culinary Institute of Michigan
on the web
Culinary
Institute of Michigan construction cam
Culinary Institute Intro
Video
Behind the Scenes – Promenade Progress
It’s all covered with snow now, but next year the Third Street Promenade, along Third St between Clay and Morris, will continue its metamorphosis into some great public space alongside three recently/to be soon completed buildings right in the vicinity of the round-a-bout. Upon completion the promenade will feature stages, benches, fountains, and interactive art, that will complement the arts, entertainment and retail activities taking place downtown Muskegon. The Community Foundation and the Chamber of Commerce are spearheading a private fundraising effort to help with initial site development costs. Bob Chapla, Vice President of Development at the Community Foundation for Muskegon County, sat down to talk about the initiative and how you can partner in it.
MS: What has been going on in terms of physical development of the Third Street Promenade?
BC: Work has wrapped up on the piece of the Third Street Promenade that is directly next to the new Hines Building. A rain garden, a small stage, benches, a trash receptacle and the continuation of the decorative concrete pattern throughout downtown have been completed. Still in progress is work on the initial piece of the Promenade between Western and Clay in front of the new Sidock building..
MS: The improvements are being funding through fundraising done in part by the Community Foundation. What is the fundraising strategy?
BC: There are many opportunities for people to join us in building Muskegon’s newest public space and at many different levels. There are a number of specific “naming opportunities” that include the Promenade itself, plazas, stages, a fountain, kiosks, art partner, and a rain garden. We have created many different levels of support with the thought that this will provide an opportunity for all of us to participate in building this space. We have received a significant lead gift from Mike and Kay Olthoff. As long standing Muskegon supporters the Olthoff’s have made another commitment to seeing that the new downtown includes places for all to gather.
MS: I have seen some ads in the Chronicle about the project?
BC: We started running ads last week and will continue running them through the end of the year offering the opportunity for anyone to become a paver, bench or planter partner. For $250 you can purchase a paver (brick) and for a $1,000 either a bench or planter. When purchasing any one of these you can then have your name inscribed, or the name of a loved one, or your family or kids, or whomever you want to be remembered. Maybe instead of trying to find just the right gift for an impossible person on your holiday list, we hope that people will see the purchase of one of these items as a great alternative. The best part is that it is easy … just cut out ad … and mail or fax it back to us … you don’t even have to go out into the snow. This is a great way for your name to be permanently connected with the rebirth of a downtown Muskegon.
MS: What’s the goal from here?
BC: We plan to have the money raised prior to the start of construction of the remainder of the promenade next spring. The goal for completion of the promenade itself is next fall, just prior to the grand opening of the Culinary Institute of Michigan. A lot of people have been waiting for their chance to get involved and we think these naming opportunities offer many different levels for people to get connected
MS: Very exciting. Well I know you will be busy in spite of the lack of action on the actual site over the winter. Best of luck in this exciting endeavor to involve the community in the rebuilding of downtown Muskegon.
BC: Thanks.
Check it out on the web
Third Street Promenade on the web
Muskegon Chronicle Promenade ad
Downtown Photo-Op - Mia & Grace in Lake Magazine
Visit the Lake Magazine website to check out their plug of Mia and Grace.
While almost everyone knows The Cheese Lady and probably has had an opportunity to taste her product, she has never truly held a grand opening. With the purchase and renovation of 808 Terrace into a permanent home, she agreed it was time, and this weekend she is celebrating her grand opening in style. This makes for a great opportunity to check out her new, spacious digs, along with a raftful of new products, during this event-filled weekend. We caught up with Kathleen Riegler, the Cheese Lady, to get the scoop.
MS: What’s going on with the grand opening celebration?
KR aka TCL: We’re hosting a three day extravaganza of sampling, special pricing and door prizes at the Terrace Street Location. Check out our demonstration schedule on my website at www.thecheeselady.net.
MS: You’ve been open at the new location for a few months now. What’s the best part about it?
KR aka TCL: The best part is the BREATHING room. We look around and can see everything and everybody.
MS: You did a lot of improvements to the building; which really stand out? What was all involved?
KR aka TCL: In the beginning, we thought we would just clean up the front of the building and throw a little paint on the walls. But, as with most "best laid" plans, that isn't what happened. When the front facade was removed, we found the original brick, which I loved. So we moved on to a renovation project. And our experience with stripping floors at 197 Clay taught us that life is just too short to tackle another floor so we opted for a slate laminate to warm up the space. We love the way it turned out, warm and welcoming.
MS: You also own the retail suite in the same building. Any plans for it?
TKR aka TCL: Gail Smythe has leased the space and is in the process of moving her Earthly Kneads bakery into the space. We are excited to have her going in next to us. For more information www.earthlykneads.com
MS: Your grand opening is part of a larger downtown retail event taking place. What is that about?
KR aka TCL: WRAP IT UP is the holiday kick-off for some small business owners in Downtown and Lakeside that call themselves Synergy. We have banded together to support each other and do some promotional advertising. Friday and Saturday these small business owners will be extending their hours, running specials and giving away door prizes. I have the list at the store, so stop by and get one.
MS: Well, I must say, you have been a tireless proponent and believer of downtown Muskegon retail, for some years now. All the best with the Grand Opening, the Holiday Season, and your business into the future!
KR aka TCL: Thanks.
Check it out on the web
Cheese Lady website, including full Grand
Opening details
Rapid
Growth Cheese Lady Video
Grand Opening
Chronicle Ad
Downtown Photo-Op - Nat City Second Floor
You might not know it from the outside, but a good deal of the renovation on the 2nd floor of the Old Nat City Building, home of the Muskegon Athletic Club, is complete. All the common area space is renovated, including hallways, elevator, restrooms, and very nice common break room with a skylight. There is about 8000 sq ft of potential office space that can be broken up to whatever size is needed, much of it overlooking Muskegon Lake and the Third and Western round-a-bout.
Downtown Website - Check out Watermark Center site
Watermark Studios and Lofts recently launched a new website which shows of how the Watermark Studio is being incorporated into their Water View Condo project. .
Link to Watermark Website
Behind the Scenes – Lumberjacks Make a Comeback
Hockey is part of the Muskegon psyche. Over the last fifty years, Muskegon, and the Walker Arena have been home to many championship hockey teams, both with the Muskegon Lumberjacks, and more recently with the Muskegon Fury. After 16 years of Fury Frenzy, Muskegon is about to experience a blast from the past with this year’s pro team, the comeback Muskegon Lumberjacks. The change back to the Lumberjack identity was initiated by new owners Stacey Patulski, Jeff Patulski, and Tim Taylor. All three see the move as a way to re-kindle excitement with a focus on Muskegon’s rich hockey tradition. Muskegon Main Street caught up with Stacey, also an owner of the local Sport Clips franchise, to hear about the plans for the upcoming season.
MS: How is the community reacting to the return to the Lumberjack name?
SP: I've received more compliments about the return of the Lumberjack name than expected. It seems the loyal connection with the Lumberjack name is due to it's reference to the Muskegon area’s heritage. Of course the younger generation of hockey fans have only known the Fury, and some of them are a little saddened.
MS: The season starts this week. Is the team ready to rock n’ roll?
SP: Tim Taylor, General Manager and Bruce Ramsey, Coach have assembled an impressive roster. They've been using all their connections to attract some highly talented additions to our returning foundation. Teams will not be excited to visit the LC Walker Arena this year as this is going to be physically tough hockey team.
MS: We hear there will be a Street Party to usher in the new season prior to Saturday’s opener. What’s on tap?
SP: Yes, there will be a Street Party with activities running from 2pm to 7pm. There will be FREE kids games and activities, sponsor givaways, vendor foods, beer tent, DJ, Live Radio Remotes and Street Performers. The Lumberjack staff will continue adding to this list through-out the week.
MS: What other exciting twists are the Lumberjacks planning for the upcoming season?
SP: This Lumberjacks organization is committed to our fans and sponsors this season. We'll roll out some new exciting fan experience opportunities, special guest appearances and game night activities as the season gets underway.
MS: Any prediction on how many games the team will win? Thinking championship at all?
SP: Our focus is to bring the Turner Cup back to Muskegon in 2009.
MS: Over the years hockey has been an important economic activity downtown Muskegon. Fans have supported our community arena, along with downtown restaurants and shops, and we are grateful for your investment in Muskegon hockey, which will allow that tradition to continue. Best of luck, and we hope the team gets off to a winning start Saturday.
SP: This is the community’s team and we look forward to providing them the quality fan experiences they deserve, on and off the ice. This organization is here for the fans and their feedback is always welcome.
Check it out on the web
Muskegon Lumberjacks website
Become a Fan on Facebook
Behind the Scenes – MAC close to opening
A great Arts & Entertainment District needs outstanding nightlife, and while City Café, Tipsy Toad, Racquets, Mikes Inn, and the Harbor Steakhouse provide a variety of places for fun, another destination will soon be added to the mix. The Muskegon Athletic Club is the brainchild of Andy Buck, a White Lake native who couldn’t get enough of the great nightlife in Southeast Michigan, while an architecture student. As no one was stepping up to fill the void, Andy did and his vision will become a reality in any day when the Muskegon Athletic Club will open in the old National City Bank building that was part of the former Muskegon Mall. While not quite sugarplums and fairies, Andy has put a log of imagination into the project and it will be sure to impress. Main Street caught up with Andy to get the scoop.
MS: What is the Muskegon Athletic Club?
AB: The MAC is a downtown style sports restaurant and bar that includes outdoor sidewalk seating, retractable doors that allow the outside in, 5 video walls, 2 Wii stations to be played on 150" screens and a semi private area for business luncheons with an easy access point for Power Point presentations.
MS: Who do you see this venue appealing to?
JR: I designed it with hopes that it would appeal to almost everyone. Even if you don't like watching sports, we still offer a fun menu (see our website) as well as a nice facility.
MS: How did you match the building to your vision for the MAC?
AB: The bank building has a raw, industrial feel and so I incorporated that same feeling on the inside with a splash of color.
MS: Any special food, or drink items that will be unique to the MAC?
AB: Our signature food is MAC n' cheese. We will always have 6 different MAC's as well as a MAC of the Month.
MS: How do you think the MAC fits in/adds to the revitalization taking place downtown Muskegon?
AB:I hope that what we are bringing to the downtown is close to what our city has been hoping for. My educational background is in architecture and urban design. I've been lucky enough to study and visit some cities that have been successful in the revitalization process. Through these experiences and talking with downtown planners, I did my best to incorporate the things that have worked in other cities with what the planners believed downtown Muskegon needed.
MS: Well as a sports fan and a technology lover I am guessing you’ll be able to find me there often. Thanks for stepping out there and making your vision a reality. It’s one thing to have ideas about what would be a hit, it is quite another to actually give it a go. Congratulations!
AB: Thanks.
Check it out on the web
Muskegon Athletic Club website
Downtown Muskegon A&E
When Baker College broke ground this past July on the Culinary Institute of Michigan (CIM) they knew it would be a race with the weather to get the building buttoned up for winter, allowing for interior construction to continue through the winter. Well the snow came early, but fortunately the contractors were on the ball and the building has been sealed to the elements and the heat is on in the building, making for an efficient working environment moving forward. Patrick Kopytek, Director of Facilities and CIM Project Manager for Baker College, gave Main Street a tour of the quickly evolving project and answered a few questions about the progress. 
PK: Almost all the interior walls are studded out. The next major jobs include finishing up the heating and cooling systems and completing drywall installation. Then all the floors need to be finished and finally the drop ceilings will be installed. This is all on schedule to be wrapped up the end of May. 
PK: Visitors love the layout of the restaurant, which will be called Courses, and think the adjoining outdoor seating is going to be great. Also the feeling of grandness that the atrium, and rounded staircase conveys has been mentioned numerous times. Otherwise, the views of Hackley Park, and the Hunt sculpture from the third floor have made a big impression. Finally just the space and number of cooking stations that the students will have access to make pretty much every visitor envious! 
PK: Stafford Smith has all the cooking equipment ordered and they will be ready to be moved in after the basic interior finishes are completed at the end of March. We are talking about a lot equipment including ovens, hoods, student stations, coolers, and the display cooking stations so it will take some time to install it all. 
PK: Probably the combined restaurant kitchen, charcuterie, and bakery will have the most intense concentration of equipment. In this dynamic space the entire menu will be able to be cooked, served and cleaned, all adjoining, but not noticed by, the Courses patrons. 
