Urban St. Eat. Shop. Play. Local.
Urban St.
Publisher Jason Hosko
Editorial
Editor-in-chief: Lisa Enos
Special Projects Editors: Morgan Brown, Olivia Sedlacek
Contributors: Jeremy Gonsior, Elizabeth Granger, Mandie Ohse, Kathie Sutin
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Art Director: Justin Stenson
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Photography: Ryan Burger DeVries, Lisa Enos, Jeremy Gonsior, Sarah Goodwin, Danielle Grandholm, Elizabeth Granger, Wes Kitten, Bethany Kruger, Brooke Ley, Paul Massie, Mandie Ohse, Amy Somerville, Brooke Thorburn, Andrew Travis, Greg Viau, Diane Dawson Wilks
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Published By Hour Media
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the cover: Aerial photo of Saugatuck Dunes, photo by Jacob Chamberlin.
Urban St. is published in March, May, July, September and November by Hour Media. Publishing office: 5750 New King Drive, Ste. 100, Troy, MI 48098. Telephone (248) 691-1800. Send event calendar submissions to LEnos@Hour-Media.com. Urban St. is not responsible for unsolicited contributions.
Welcome to Urban St.
West Michigan settles into its summer with remarkable speed
One week, we’re watching the rst signs of the season arrive; the next, berry patches are open, farmers markets are bustling and weekends revolve around deciding where to spend time outdoors—and what fresh treasures to bring home.
In our last issue, we focused on accommodations along the Lakeshore, from charming bed-and-breakfasts to glamping destinations, helping visitors and weekend guests nd their perfect home base. is month, we turn our attention to the experiences themselves: the places, avors and discoveries that transform an ordinary day trip into something worth remembering.
Food, as always, plays a starring role. In Holland, restaurateur Lucas Grill has breathed new life into the former Poquito space on Eighth Street with a fresh concept that has already generated considerable buzz. Elizabeth Granger was among the rst to visit and came away impressed. Just around the corner, Culture Cheese Shop o ers its own distinctive appeal—a delightful blend of specialty market and luncheon spot that feels perfectly suited to a leisurely summer a ernoon.
In Saugatuck, Chef Rick Bower wows us with his focus on thoughtful sourcing and seasonal cooking at Coast 236. Just up the road in Muskegon, Wonderland Distilling Co. continues its small-batch approach to spirits, grounded in local ingredients and a process-driven style,along with hearty and inventive fare.
e season’s abundance also inspired this issue’s recipes. We explore local U-pick farms and share recipes built around freshly harvested fruit, including strawberry-rhubarb jam and a blueberry sangria that captures the essence of summer in every sip.
Beyond food and drink, there are meaningful developments happening across our region. AgeWell Services of West Michigan recently announced the elimination of waitlists for Meals on Wheels and senior transportation services, expanding access and support for older adults throughout the northern portion of our readership area.
For those eager to explore, Kathie Sutin takes us on a tour of ve Michigan state parks, each o ering its own unique combination of trails, campsites and shoreline adventures. All share one common feature: exceptional Lake Michigan beaches. In Grand Haven, visitors now have a rare opportunity to step inside the iconic lighthouse and foghorn. Elizabeth Granger speaks with the couple helping make those tours possible while preserving an important piece of local history.
e beauty of this season is that it doesn’t require elaborate plans. A scenic drive, a walk along the shoreline, a basket of freshly picked berries or an a ernoon spent discovering somewhere new can be more than enough.
Enjoy it while it lasts!
Lisa Enos Editor-in-chief
On Our Radar
Marriot International Element (Rendering)
Heritage in Bloom
New Marriott in Muskegon
The new Marriott International Element hotel at Muskegon’s Harbor 31 development is set to become a major addition to Muskegon’s lakefront hospitality offerings. Developed by Great Lakes Capital in partnership with Schahet Hotels, Wolverine Construction, and Henrickson Architecture, the five-story, 136-room extended-stay hotel will feature flexible event spaces, as well as a signature indoor-outdoor dining and bar concept, an indoor pool and fitness center and walkable access to downtown Muskegon.
The Holland Garden Club will host its “Heritage in Bloom” Garden Tour on Saturday, July 11, 2026, from 10 a.m. to 4 p.m., rain or shine. The self-guided tour features 10 gardens located in Holland’s Historic District, including landscapes surrounding some of the city’s oldest homes, a native plant-focused yard, the Midtown Village Community Garden serving Dwelling Place residents, and Centennial Park Garden in its 150th year. Visitors can also see Wizard of Oz statues outside Herrick District Library and purchase garden art at select sites. Tickets are $20 (free for children 12 and under) and available in advance at Jonkers Garden, Holland Visitors Bureau, and Rivers Ace Hardware, or day-of at the Cappon House Tour Hub, which also offers refreshments, restrooms, and door prizes. Proceeds support local youth gardening programs, Windmill Island Gardens’ Children’s Corner, and maintenance of the Cappon House Garden. hollandgardenclub.org
Pam Curtis
Best & Brightest
Pam Curtis, CEO of Senior Resources of West Michigan, has been named a “Best and Brightest CEO in the Nation” by the National Association for Business Resources. The honor recognizes leaders who demonstrate excellence across customer relationships, financial performance, strategic planning, and workforce development, based on independent national benchmarking. Curtis credited the recognition to her team’s commitment to supporting older adults and caregivers across West Michigan, and emphasized their shared mission of helping people age with dignity, independence and connection.
Arts & Dra s
The Arts & Dra s event, hosted by Norton Shores Parks and Recreation on August 15, combines local art, live music, and cra beverage-inspired community programming in a relaxed outdoor setting. The festival is designed to highlight regional artists and makers while creating a social, summer-evening atmosphere centered around creativity and community engagement. Visitors can expect artisan vendors, entertainment, and curated activities that showcase the cultural energy of the Norton Shores area. nortonshoresparksandrecreation.com/events/arts-dra s/
Freedom Village — Nationally recognized
Freedom Village Holland has been named among the best in the nation in the U.S. News & World Report 2026 Best Senior Living Awards, earning top distinctions in independent living and continuing care retirement, along with additional accolades in memory care and related categories. The awards reflect feedback from hundreds of thousands of respondents nationwide, identifying communities with consistently high performance and resident satisfaction.
Lakeshore Art Festival
The Lakeshore Art Festival returns on June 27–28, bringing a large-scale celebration of visual arts, handmade goods, and community creativity to the Lakeshore region. The annual festival features hundreds of artists and makers, live demonstrations, interactive experiences, and family-friendly programming spread throughout a walkable downtown setting. Alongside the art market, attendees can expect live entertainment and a strong emphasis on regional culture and cra smanship, making it a major summer draw for residents and visitors alike. lakeshoreartfestival.org
Garden Tour
Freedom Village
Five That SHINE
Michigan’s saltless, sharkless State Park beaches beckon visitors
By Kathie Sutin
If traffic is moving, it’s only an hour’s drive north from Saugatuck to Muskegon.
Yet packed into that mere 47 miles, you find five state parks—stunning state parks, each with its own personality and special appeal.
Summer days find bathers packing popular parks—and their beaches —creating cherished memories to last a lifetime.
Memories of warm, sun-soaked sand squishing between your toes as you plod down to the water. Or the exhilarating feeling you got as a kid when refreshing rolling waves hit you as they plowed their way to the beach.
Or picture-perfect days when the lake’s calm water is so blue it almost makes you gasp as it meets the blue sky against intensely tan sugar-textured sand. Throw in a lighthouse, and our heart is melting.
Here’s a look at what makes each of our fantastic five parks unique:
Holland State Park beckons visitors with the stunning Big Red lighthouse, the narrow channel to Lake Macatawa, and Lake Michigan.
Holland Harbor South Pierhead Lighthouse.
Although the park’s shoreline is only about a quarter mile long, its beach is wide. Still, with hundreds of visitors trying to snatch a patch of sand on busy days, it can get crowded.
Those days leave the parking lot in a stranglehold with cars lined up vying for already-filled parking spaces.
The park sees 80 percent of all visitors between Memorial Day and Labor Day, Sean Mulligan, park supervisor, said. “If you’re coming during the season, you should be prepared to be around a lot of people and do some waiting.”
Mulligan’s advice: “If you’re able to (visit) during shoulder season, you might find it a little more quiet and enjoyable.”
And come early because the parking lot fills by 11 a.m. on weekends and even some weekdays.
With 2.5 miles of Lake Michigan shoreline, crowds at Saugatuck Dunes State Park are less of a problem than at Holland.
“We have a little bit more room to spread out than at some other state parks,” said Matt Metzger, park unit manager. Still, on some days the parking lot can be at capacity.
Saugatuck is “a very primitive, natural park,” Metzger noted.
The park is for dedicated, hardy beach visitors. You can’t see the lake from the
parking lot. It’s a half mile to three-quarters of a mile away depending on which trail you take requiring commitment to reach the water. Your reward can be a quiet, somewhat private beach. An added bonus: A possible glimpse of the park’s wildlife along the way.
With not one but two lighthouses and a photogenic pier to boot, photographers love Grand Haven State Park. Some call the town’s beach vibe “a classic Lake Michigan beach experience.”
The beach at Saugatuck Dunes State Park is a 0.6mile walk from the parking lot, with 2.5 miles of secluded beach, wooded dunes and hiking trails.
The sun sets over the Grand Haven South Pier.
ANDREW TRAVIS
RYAN BURGER DEVRIES
HOW DO STATE PARK BEACHES STACK UP?
(Know before you go)
Acreage Lake Michigan beachfront
Grand Haven 48 .5 mile
Hoffmaster 1200 3 miles
Holland 147 .25 + 1/8 mile on Lake Macatawa
Muskegon 1233 2 miles on Lake Michigan; 1 mile on Muskegon Lake
Saugatuck 1000 2.5 miles
Designated beach parking spots Campsites
Several hundred 174
Approx. 700 in two lots 297
647 + 2 for trailers & oversized vehicles
500
311 + two camper cabins available yearround
246 in two campgrounds + 2 minicabins & 1 yurt
Approx. 80 None
More info: www.michigan.gov/dnr/places/state-parks; for campground reservations: https://midnrreservations.com/reservation-information.
An aerial view of Muskegon State Park shows the Muskegon Lake Channel connecting Muskegon Lake and Lake Michigan.
A trail passes through towering pine trees at Saugatuck Dunes State Park.
Sunbathers and swimmers gather on a Lake Michigan beach near the Holland Harbor Channel at Holland State Park.
PJ Hoffmaster State Park features over three miles of continuous Lake Michigan coastline.
Grand Haven State Park features a Lake Michigan beachside campground known for its sandy terrain and modern amenities.
PAUL MASSIE
With Lake Michigan to the west and the Grand River to the north, water views are everywhere. A boardwalk along the river gives you access to downtown Grand Haven.
e park’s campground, set behind a sand dune, is mere steps from the beach so you can practically fall out of “bed” and onto the sand.
P. J. Hoffmaster State Park, with towering, forested dunes, doesn’t get as much attention as some other parks, but it’s a gem waiting to be discovered. “We have a lot of things that are unique and special,” Melissa VanderVelde, unit manager, said.
One is Dune Climb Staircase which VanderVelde says is “260 steps all the way to the top” adding: “It towers over the park so you can see out into Lake Michigan.”
Hiking the park’s 10 miles of trails is unique because instead of traversing open sand dunes, visitors hike through shaded trails too.
e park is home to the Gillette Sand Dune Visitor Center with exhibits, live animals and children’s activities.
While the park is not as popular as Holland, it’s so busy on some days that o cials do have to turn visitors away.
Muskegon State Park possesses a split personality. Beach parks see less usage in the o season, but Muskegon actually bursts with energy in winter because it’s home to immensely popular Muskegon Luge Adventure Sports Park, one of only four open-tothe-public luge tracks in the country, Greg Sherburn, unit manager, said.
“We’re really busy in the winter because of Muskegon Luge, and a lot of ice shermen come out to access Muskegon Lake from our boat launch,” Sherburn said.
Parking in winter can be tougher than summer beach parking, he said.
“We’re spread out a long way with a lot of hiking trails, two miles of beach on Lake Michigan and a mile of frontage on Muskegon Lake so we kind of have both inland and big lake exposure. We just have a lot of really cool things to o er.”
NOTE: Michigan State Parks have no lifeguards. Deadly undertows kill even on calm days. Check weather conditions, don’t swim alone and obey the ags.
More info: www.michigan.gov/dnr/places/state-parks; for campsite reservations: midnrreservations.com
A view from the top of the steps at P.J. Hoffmaster State Park Beach.
Muskegon State Park allows dogs on the Lake Michigan shoreline if they are kept on a leash 6 feet or shorter.
A visitor peers into the Muskegon Lake Channel along the accessible walkway at Muskegon State Park.
GREG
VIAU
DANIELLE GRANDHOLM
Grand Haven Lighthouse Opens
‘Bringing the Inside Out’
By Elizabeth Granger
Walking the south pier in Grand Haven: popular for tourists as well as locals who feel like tourists.
And now, walking the pier is better than ever. The short, squat lighthouse at its end, officially the Grand Haven South Pierhead Entrance Light, is open to visitors. On a limited basis now – mostly Tuesday, Thursday, Saturday afternoons – but the plan is to expand hours with additional volunteers.
It’s taken a while. The Grand Haven Lighthouse Conservancy (ghlighthouse. com) was created in 2009 to not only save the lighthouses – there are two on the pier – but also to share them with the public.
Lighthouses belonged to the federal government. The National Lighthouse Preservation Act has given them, at no cost, to local municipalities or non-profits. The Conservancy works with city government, nonprofits, businesses, residents and visitors to “Keep the Lights On.”
Dave Karpin of Grand Haven, a Coast Guard veteran who was stationed in Grand Haven when he retired, is all about that. He’s
chairman and president of the Conservancy. After more than 15 years of planning and working, the entrance light is now open.
Visitors can find interpretive signs, including blueprints, on the main floor. Admission is free; a small fee is charged to climb to the upper level which has remnants of the original wood catwalk. “When the waves were crashing over the pier, he (the keeper) would walk on the catwalk so he wouldn’t get washed off the pier,” Karpin said.
The refurbished lighthouse has a kitchen wood stove like one that would have been in the building. An old rowboat that could take the keeper to shore has been restored.
The centerpiece of the room is a Fresnel lens.
Souvenirs in the gift shop include T-shirts made especially for this year. “It’s our second fundraiser,” Karpin said. Earlier sweatshirts read “I helped save the catwalk.”
This year’s option is the “Inside Out” fundraiser because, Karpin said, “We’re bringing the inside of the lighthouse out to the public.”
Additional items include sweatshirts and notecards, with more items coming throughout the season. Popular are “passports” from the United States Lighthouse Society. Each passport is $16; it’s good at well over 1,000 lighthouse sites throughout the country, including more than 100 in Michigan. A suggested $2 donation will get your passport stamped at any of the sites. Passports are available at the lighthouse, the Grand Haven Area Convention & Visitors Bureau and the Tri-Cities Historical Museum.
Jasper Little, in guest services at the museum, said visitors, especially those with children, stop to have their passports stamped and to play in the museum’s maritime exhibit, opened last year. It is a kid-size replica of the pier’s lighthouse and catwalk that invites kids in to play. Admission is free.
Marci Cisneros, executive director of the Grand Haven Area Convention & Visitors Bureau, added, “We assist thousands of visitors each year wanting more information about our maritime heritage. What a treat it is to o er a show-and-tell type of experience of our historic, iconic lighthouses.”
Closest parking to the pier is part of the state park; it requires a “passport” on your Michigan license plate or a fee paid at the park entrance booth.
e history of Grand Haven’s lighthouses began in the late 1830s when the rst light was built on the beach. It had a house for the keeper and a separate light tower. e location wasn’t good; weather caused their collapse in 1852.
A second lighthouse was built on a blu above the beach. In 1905 its Fresnel lens was moved to a tower added to the pier. at tall, skinny tower, o cially the Grand Haven Pierhead Inner Light, remains on the pier.
In the 1920s, the foghorn building was moved to the pier end. at is today’s entrance light.
In recent months the Conservancy has led work to clean up both of the lighthouses. Karpin’s wife Kathleen said that last year an elderly woman walked into the entrance light when it was open one day. e woman said her husband, who had died, would have done anything to have been able to be inside the lighthouse.
“We (the Conservancy) are doing the right thing,” Kathleen Karpin said. “ e people of Grand Haven deserve to get into their lighthouses. ey’re beloved.”
PHOTOS BY ELIZABETH GRANGER
Volunteer Kathleen Karpin.
Dave Karpin, president of the Grand Haven Lighthouse Conservancy.
View from Tall Lghthouse.
Among items from the past is a can of cleanser.
Remnants of the original wood catwalk remain in the upper level of the upper light.
The philosophy behind Saugatuck’s Coast 236 Changing Courses
Story and Photos by Lisa Enos
There’s a certain kind of meal that stays with you long a er the last plate leaves the table—but in the best way possible. at was the experience recently at Coast 236, where Chef Rick Bower has built a menu around a growing trend in ne dining: a focus on sourcing. He also o ers excellence and precision in execution. e result? A dynamic duo of deliciousness that leaves you feeling like not only did you enjoy a ve-star experience, you also did the right thing.
On this visit, Bower wasn’t simply overseeing service. He was in the kitchen on a Sunday a ernoon, cooking, and talking through his path to West Michigan.
“I’ve been a chef for 27 years. I’ve worked in Michelin-star restaurants and with James Beard winners,” he says in a way that tells you he’s done with chasing prestige and is onto something much more meaningful.
Bower is focused on building a restaurant where sustainability dictates the menu. He says the kitchen operates on a “near zero-waste” model. Commendable in today’s world, where consumer waste has become a ve-alarm problem.
e restaurant o ers an eight-course tasting menu alongside à la carte o erings. Apart from some menu staples, like the tuna crudo and the chicken liver mousse, dishes change every couple of weeks depending on what local farms and suppliers can provide. Seafood is sourced from sheries that emphasize longterm ecological sustainability and measures to prevent over shing.
Coast 236 recently earned the 2026 Smart Catch Seal from Where Food Comes From, with 98.81% of its seafood veri ed as sustainable through the Smart Catch program.
“I’ve worked in Chicago and Las Vegas,” Bower says.
A er changing courses from the big-city restaurant circuit to Saugatuck, Bower now lives in Martin in rural Allegan County and grows some of the restaurant’s produce at his home. What he doesn’t supply, he prioritizes sourcing from other Michigan farms, when possible.
Beef short rib, scallop and asparagus topped potatoes.
at includes partnerships with regional growers like Crisp County Acres and Sprout It, foraging ramps in bulk, and sourcing mushrooms from Plainwell—alongside global imports like Faroe Island salmon when needed. And his tru es? Fresh. In fact, he held one in his hand like an uncut diamond plucked out of a cavern, the rarest of objects in West Michigan.
“Even (one of the best restaurants) in Downtown GR uses canned tru es,” he noted.
e Dining Experience
e opening bites arrived as three ample chicken liver mousse toasts nished with fresh tru e—rich, balanced, scrumptious. Tuna crudo followed, featuring MSC-certi ed tuna sourced from the Marshall Islands, dressed with olive oil, shallots, crispy capers, Maldon salt, grapefruit, and herbs. Rather than a delicate tasting portion, it landed as a complete and memorable course worth returning for just as an à la carte midweek lunch meal.
From there, the avors deepened: scallop, potatoes, and short rib—braised beef paired with a perfectly seared scallop and a delectable layered potato dish. A seafood topped risotto came next, each grain of rice holding its own texture while still tasting fully integrated.
Normally, a meal like this would feel overindulgent—something you’d need to be gently rolled out of at the end. Instead, every bite is nished without that full, o en regretful feeling of having overeaten.
e ambiance at Coast 236 is also a treat. e main dining room sits in a light- lled,
glassy space. For people who want privacy, there are booths. In warmer months, a courtyard nearly doubles the footprint.
Meals are enjoyed with some of the best wine available in West Michigan, too. e restaurant is routinely recognized by Wine Spectator Restaurant Awards for its wine program—and again this year, in 2026.
A glass of Gewürztraminer tied my meal together—bright, aromatic, especially perfect with the seafood-forward fare that de nes Coast 236. With ‘coast’ in the name, I knew there was going to be plenty of seafood, but there was no guarantee that it was going to be this good.
At the bottom of the menu is a familiar phrase in restaurants that care about sourcing and serving only the freshest food currently on the market:
“Disclaimer: pricing and availability subject to change.”
Go have your own experience at Coast 236, located at 236 Culver Street in Saugatuck, and experience what intentionally sourced, sustainable cooking tastes like.
You’ll be glad you did.
Viva Italiano!
Cooking up something new…
Chef Rick Bower is preparing to open Heritage Social at 310 Blue Star Highway in partnership with Candice and Brian Grant of The Grant Collection.
The new restaurant expands on Bower’s catering work with Coastal Reserve and will feature an Italian menu focused on handmade pastas and regional dishes inspired by Central Italy through Sicily. The concept emphasizes scratch cooking and traditional techniques, with a focus on seasonal ingredients and house-made specialties.
At press time in late May 2026, it was expected to open in mid to late June, offering an approachable but refined take on regional Italian cooking.
CHEF PHOTO: AMANDA KAMPPINEN
Tuna Crudo.
Risotto.
LAKE BLUFF GRILLE
THE BUTLER
RAVINES GOLF CLUB
Holland Waterfront Celtic Festival & Highland Games
Late June in West michigan has a way of testing resolve—sun high, humidity higher, and last year’s memory of mid-90s heat still lingering in the minds of anyone who spent time at the Holland Waterfront Celtic Festival & Highland Games.
“Those past two years were scorchers,” says Craig Rich, executive director of the festival. “We’re talking mid-nineties. Weather forecasts this year are much more moderate, and we’re looking forward to that.”
With cooler seasonal trends settling into the Lakeshore, anticipation is building for a more comfortable return of one of the region’s more spirited summer gatherings. No promises—Michigan weather rarely offers guarantees—but weather-related optimism is part and parcel of being a Michigander.
Set for June 26–27, 2026, at the Ottawa County Fairgrounds, 1210 Ottawa Beach Rd, in Holland—just minutes from the white sands of Lake Michigan—the fifth annual festival blends music, sport, heritage, and community into a two-day celebration of Celtic culture.
Presented with support from Guinness, the festival is organized by the Holland Celtic Society, a nonprofit dedicated to sharing Irish, Scottish, Welsh, and broader Celtic traditions through education and celebration. What began as a regional cultural gathering has steadily grown into a full-scale summer destination event.
Friday, June 26, opens at 4 p.m. with a 21-and-over ceilidh—pronounced “KAYlee”—a seven-hour stretch of live music, dancing, food, and vendors, anchored by a steady flow of beer, wine, and whiskey. Four bands rotate through the stage, setting the tone for a weekend built on rhythm and revelry.
Saturday expands the footprint in every direction. From 9 a.m. until 11 p.m., the fairgrounds transform into a full Celtic village: 13 additional bands, a pipe and drum corps, eight Irish and Scottish dance performances, and more than 50 athletes competing in traditional Scottish Highland Games events. Visitors will also find a Scottish clan village, genealogy assistance, a children’s area, tomahawk throwing, over 50 food and craft vendors, and an on-site pub experience designed for lingering.
Oh Danny Boy?
This year’s musical lineup includes a mix of returning favorites and crowd-drawing acts such as Albannach, Mudmen, Crossbow, Ironwood, The Kreelers, Whorled, Leprecons, Black Murray, and Kennedy’s Kitchen, among others.
Beyond the stage, three new attractions aim to broaden the festival’s experiential edge. Scottish Highland cattle—“Highland Coos”—will be on-site for close-up viewing and photos, adding a pastoral touch to the
grounds. Border collie herding demonstrations will showcase precision and instinct in motion. And a new Irish music “session” tent will invite informal, drop-in collaborations between visiting musicians and festival performers, echoing the spontaneous pub sessions of Ireland’s traditional music scene. Updates and community posts can be found at facebook.com/HollandCelticFestival.
Tickets, schedules, and additional details are available at hollandcelticfestival.org.
WaLk iNtO a sUmMeR WoNdErLaNd
By Jeremy Gonsior
It can be risky returning to a distillery you enjoyed the first time, many years later, because it might not live up to those amazing memories. at concern was top of mind as my sister and I drove to Wonderland Distilling Co. in Muskegon’s Lakeside neighborhood, a cool cocktail bar and restaurant I hadn’t visited in about ve years. Back then it had been nominated for Best New Cra Distillery in the country by USA Today.
But within minutes of arriving on a sunny Saturday a ernoon in May, Derby Day in fact, I could tell Wonderland had only improved in my absence. e place was buzzing for their Kentucky Derby event, Jockey & Juleps. We grabbed a table by the window and were promptly greeted by our server, Tristan.
My sister and I debated what appetizer to pick because a few options, including the Great Lakes Smoked Trout Dip and Bruschetta sounded great. Finally, a er a discussion that almost split the family, we selected the Bollywood Nachos.
Even as a self-proclaimed nacho connoisseur, I wasn’t prepared for how delightful and unique this shareable dish would be. e crispy tortilla chips were covered, and I mean covered, in cheese, yellow curry chicken, and tikka masala, which is a spiced, creamy, red orange-colored sauce. Life changing.
Soon Tristan guided us through a whole page worth of cocktails. I ordered the Paper Plane, bourbon whiskey, rossa aperitivo, orange amaro, lemon
and simple syrup. Classic presentation, bright, sweet and sour, and very drinkable.
Meanwhile, my sister went with Patch Made in Havana, silver rum, allspice dram, lime, chai syrup, pumpkin syrup, and coconut milk. I was like okay…but she loved it.
“Citrusy and creamy don’t normally go together. But it works,” she said in a where-did-that-comefrom Instagram vlogger voice.”
“And the alcohol doesn’t overpower it.”
As the derby post time got closer, we ordered entrees and another round of drinks.
I went with the BBQ Pineapple Chicken Flatbread on cauli ower crust, while my sister went with the Smoked Turkey Pesto, a sandwich served with kettle chips and a pickle. My dish made me believe again that pineapple could be on pizza, while my sister’s dish was a solid classic. en my Brown Butter Old Fashioned arrived - brown butter infused whiskey, brown sugar, and cinnamon bitters. Tristan highly recommended it and man did it deliver, with that delightful cinnamon kick at the end.
Meanwhile my sister loved the Blueberry Yum Yum, lavender-infused gin, blueberry cordial, and lemon cordial calling it a “go-to summer drink.”
Overall, Wonderland was a top-notch experience and the perfect local getaway. I can’t wait to return. Sometimes the present is even better than the good old days.
THE FOUND COTTAGE MERCANTILE MARKET
September 4 and 5, 2026
Join us for our 9th annual Mercantile Market at the Ottawa County Fairgrounds in Holland. We will have over 100 antique dealers, artists, boutiques, and food trucks gathered for a one of a kind experience you won’t want to miss. YOUR TICKETS ARE ONE SCAN AWAY
MichiganSpottersBerry
and the U-Pick Rush Worth Planning Your Summer Around
By Lisa Enos
Berry season in Michigan moves fast— strawberries rst, then raspberries, then blueberries rolling deep into summer. e challenge isn’t just knowing where to go; it’s knowing exactly when to get there. at’s where Michigan Berry Spotters comes in: helping berry hunters catch peak fruit before another season slips away. Below are just a few of the berry patches in our area. To nd out what’s ripe and ready, join the Michigan Berry Spotters Facebook group, and be sure to share photos and stories from your own berry-picking adventures—including favorite hotspots and snapshots of your haul—to help support local farmers.
Bella Vista Farm
6017 124th Ave., Fennville
Family-run 105-acre u-pick farm located just outside Saugatuck, known for raspberries, blackberries, other fruit and seasonal flowers.
Info: bellavistafarm.com | 269-561-5126
Gold Coast Farms Inc.
6331 120th Ave., Fennville
Historic family farm (since 1894) offering hand-picked apples and peaches with over 100 acres of orchards in Michigan’s “fruit coast.”
Info: goldcoast-farms.com | 616-834-2317
Carini Farms Inc.
15039 Port Sheldon St., West Olive
Fourth-generation blueberry farm offering U-pick blueberries in summer (July–August).
Info: carinifarms.com | (616) 399-2052
Visser Farms, LLC
10791 Blair St., Zeeland
Offers seasonal U-pick strawberries and blueberries along with a farm market location in Holland. Info: visserfamilyfarms.com | (616) 875-8559
Bowerman’s Blueberries
15793 James St., Holland
Family-owned since 1954, Bowerman’s is known for its blueberries, blueberry doughnuts and baked goods. Info: realblueberries.com | 616-738-3099
Carini Farms
15039 Port Sheldon St., West Olive
This fourth-generation farm includes more than 200 acres of blueberries
Info: carinifarms.com | 616-399-2052
Crane Orchards
6054 124th Ave. (M-89), Fennville
Crane Orchards also offers seasonal U-pick opportunities and fall attractions including hayrides and a corn maze.
Info: craneorchards.com | 269-561-8651
Dee’s Lakeshore Farm 1672 70th St., Fennville
Family-owned for more than 50 years, Dee’s offers U-pick blueberries and raspberries in season, along with a variety of fruits and vegetables.
Info: 269-227-3287
S. Kamphuis Blueberries 4140 148th Ave., Holland
A fi h-generation family farm offering U-pick blueberries from mid-July through mid-August.
Info: skamphuisblueberries.com | 616-399-9545
Reenders Blueberry Farms 9981 West Olive Rd., West Olive
Family-owned since 1956, Reenders grows 12 blueberry varieties across 800 acres.
Info: reendersblueberryfarms.com | 616-842-5238
Tanglewood Winery 15811 Riley St., Holland
Beginning July 9, Tanglewood offers U-pick blueberries Tuesday–Saturday from 9 a.m.–5 p.m., continuing through July 27 or while supplies last. Guests can also enjoy wine tastings, food trucks and live music. The tasting room remains open until 7 p.m. Thursdays and 9 p.m. Fridays and Saturdays. The winery is kid and dog friendly, and baskets are provided.
Info: tanglewoodwinery.com | trevor@tanglewoodwinery. com
Know before you go. Check out the Michigan Berry Spotters Facebook group at facebook. com/groups/michiganberryspotters/
Old-Fashioned Small-Batch
Strawberry-Rhubarb Jam
Want the nostalgia of fresh Michigan summer fruit freezer jam without planning to feed an army? Here’s a small batch that tastes like childhood—bright strawberries and tart rhubarb—yum! Spoon it into jars and tuck it into the fridge. You’re now ready to indulge again in summer— one little jar at a time.
Ingredients:
1 cup rhubarb, finely diced
You want to use only the stalks of rhubarb. The leaves are not safe to eat. Fresh or frozen both work—just dice it small so it breaks down evenly as it cooks.
1 ½ cups fresh strawberries, hulled and crushed
Be sure to remove the white hulls first—they don’t taste great and can dull the flavor. Lightly crush the berries so you still get texture in the final jam.
1 ½ cups granulated sugar
This isn’t just for sweetness—it helps the jam thicken and preserve. Rhubarb is very tart, so the sugar is doing real structural work here. You can reduce slightly (by about 2–3 tablespoons), but the jam will be a bit softer and less glossy.
1 tablespoon lemon juice
(Brightens the flavor and helps the fruit set up a little better as it cooks.)
Tiny pinch of salt
Just enough to round everything out and bring out the flavor. You won’t taste saltiness— pinky promise.
Instructions:
Combine fruit and sugar
In a medium saucepan, mix the strawberries, rhubarb, sugar, lemon juice, and salt.
Stir well and let it sit for 20–30 minutes.
This helps the fruit release juices so it cooks more evenly and reduces the risk of scorching.
Start cooking
Place the pan over medium heat.
Stir until the sugar fully dissolves and everything becomes very juicy.
Simmer and reduce
Bring to a gentle boil, then reduce to a steady simmer.
Stir often (especially near the end so it doesn’t stick).
Cook for about 25–40 minutes, until the mixture thickens and looks glossy.
Check for doneness
Spoon a little onto a cold plate and let it sit for 1–2 minutes.
Drag a spoon through it—if it wrinkles slightly and doesn’t immediately run back together, it’s ready. Remember: it will thicken more as it cools.
Jar it up
Pour into a clean jar while still warm.
Let cool to room temperature, then refrigerate.
Storage
Refrigerate up to 3 weeks
Freeze up to 6–8 months (leave a little room at the top of the jar).
opens in Holland Lovejoy
Family memories nourish restaurant atmosphere
I wish I were Lucas Grill’s cousin – because then his grandma could be my grandma, too. And, if I were lucky, some of his delightful memories of her would also be mine.
It wasn’t meant to be, but I swear I can feel her presence in his newest restaurant, Lovejoy, in Holland. Actually, both of his grandmas. e atmosphere is decidedly upscale, probably more than at either Grandma’s, but the vestiges of that coziness underscore the sleek, chic ambiance. Wallpaper, but elevated. Plants, but in modern boxes high above the dining tables. Mirrors, but in multiples, each framed in burnished gold with black edging. e menu bespeaks of Grill’s past, too. He grew up on a farm on Lovejoy Road in Fowlerville, Michigan.
As with the furnishings, the food is nostalgia gone uptown. As a prelude to the entrees, small and not-so-small appetizers are worth trying. e crab wontons, sweet and sour, have a bit of a kick. e grated cheese is so generously heaped atop the green salad that it’s hard to see any green. I didn’t try the short rib hand pie, snuggled inside a crispy and aky pastry, but is that a sophisticated nod to a Yooper pasty?
And then, think Sunday dinner, enhanced. ere’s beef – make that the Sunday roast, although it’s available every day. It hints at Grandma’s Sunday dinner but, like the entire experience here, speaks to Grill’s grown-up style and culinary expertise shaped by training at e Culinary Institute of America and then years in restaurants. e salmon wears a hot honey glaze and pairs with potato croquettes and a green vegetable. Hands down the best salmon I’ve ever had.
But the No. 1 dinner choice just might be meatloaf.
Meatloaf????
Well, this version is accompanied by impressive mashed potatoes, wild mushroom
Server Taya Schanski greets diners at the hostess stand.
Story & Photos by Elizabeth Granger
The end of the bar presents wine corks, pottery, cookbooks and an old family photo.
Crab wontons, sweet and sour, have a bit of a kick.
gravy, buttermilk onions. And all that Lovejoy love.
As for presentation, meals are served in their own overgrown spaghetti bowls. The entrée is nestled inside, each dressed up for a special occasion. That would be your dinner.
And then, dessert. Do choose the Lovejoy layer cake. And ask server Joey Gibson to tell its tale.
Seems that as a youngster, Grill loved snow days because he and his grandma would spend time in the kitchen, making carrot cake.
Grill has never forgotten that cake. Nor the banana bread and coffee cake his mother was partial to making. “I cooked with my grandmothers and mom all the time,” Grill said. “So fun! There were three different houses on our 400-acre farm. My grandparents had one house, our family another, my uncle another.”
Lovejoy’s layer cake pays homage to these two important women. You’ll think you’re getting carrot cake, but that first bite will have you pondering the additional ingredients.
Pay particular attention to the cake’s presentation. The silverware is from both
grandmothers. The dessert plates, too.
Lovejoy opened in January, in what was Grill’s Poquito. Patrons love that Lovejoy continues to serve Poquito’s red sangria.
Next door is Obstacle No. 1, his upscale and full-of-fun cocktail lounge. He also owns Public in Zeeland and Seventy-Six in Holland.
Like his earlier spots, Lovejoy touts 70 house rules.
Examples: Every dish can be improved with the addition of bacon; The most underrated cake is carrot cake; The second doughnut is exactly one too many.
As for dining at Lovejoy, one visit is just the prelude to many.
More info at lovejoyholland.com
Potato croquettes and green vegetables complement salmon coated with a hot honey glaze.
You Gotta Try: Culture Cheese Shop
Story and Photos by Lisa Enos
I’ve always taken cheese seriously. So stumbling on a place like this felt like hitting the jackpot. Growing up, the refrigerator leaned more toward Roquefort, extra-sharp cheddar, and the occasional Swiss (destined for Reubens on pumpernickel, not rye) than Velveeta. Later came feta crumbled over Greek salads with beets that stained it blush pink, and creamy chèvre that quickly became non-negotiable to order off any appetizer menu that offered it. So when a place promises cheese as an experience rather than an afterthought, it tends to get my full attention.
That’s exactly what I found at Culture Cheese Shop in downtown Holland. I arrived craving a grilled cheese—blame the cold, wet spring—but missed the lunch window (11 a.m.–3 p.m.)
Fortunately, disappointment doesn’t last long in a place that treats cheese like a craft.
Inside, the shop feels like a European-style counter reimagined for West Michigan. An open display case showcases more than 80 rotating cheeses from local makers, American artisans, and international producers. Nothing sits pre-packaged for long; instead, cheeses are cut fresh to order, often from the wheel, and nearly everything can be sampled before you commit. It’s less grocery aisle, more guided exploration.
In the back, a counter-service bistro turns those same cheeses into “Toasties”—grilled cheese sandwiches elevated with seasonal combinations, specialty breads, house-made jams, and scratch soups.
Beyond the cheese case, the shop doubles as a boutique pantry. Shelves carry hard-to-find ingredients like fig jam and globally inspired
biscuits, crackers, nuts and spices—small details that hint at a broader culinary curiosity. One can also order gorgeous charcuterie and cudité platters. And for those who want structure around their indulgence, there are cheese and wine clubs options, plus curated events like a Mommy & Me Crumpets & Tea party— an unexpectedly charming touch.
Even without a hot sandwich that day, I left with a grab-and-go snack pack, a few cheese curds for immediate grazing, and a small wedge of something delightfully funky for later. In a world of predictable deli counters, Culture Cheese Shop turns cheese into an invitation to slow down, sample widely, and experience comfort food in a whole new way.
You Gotta try It!
Culture Cheese Shop & Grilled Cheese Bistro
211 S river ave, Holland, mI 49423
Phone: (616) 223-8834
culturecheeseshop.com
THE
HOUSE
Farm Fresh Fun
for the Whole Family
U-Pick Blueberries Fresh Donuts & Baked Goods Farm Market & Local Goods Playground & Seasonal Events
Reenders Blueberry Farms
9981 West Olive Rd. West Olive, MI
Farm Hours Mon–Wed: 8AM–6PM Thurs–Fri: 8AM–7PM Saturday: 8AM–6PM
WEEKENDS AT OX-BOW
FRIDAY
The fan-favorite free event, welcomes the community and tourists to see an insiders glimpse of Ox-Bow’s campus.
June 12, June 26, July 24, August 7, & August 21, 7:00–10:00 p.m.
SATURDAY
Art on the Meadow workshops invites you to make something new in a welcoming, intergenerational environment.
May-August
SUNDAY
Tour historic cabins and enjoy brunch!
June 14 & August 9, 11:00 a.m.–1:00 p.m
OX-BOW SCHOOL OF ART & ARTISTS’ RESIDENCY www.ox-bow.org | Saugatuck, Michgan
Blueberry Sangria
Story by by Mandie Ohse
If you’re fortunate enough to find yourself in the middle of a blueberry field on a hot July afternoon, try this recipe to help cool down and enjoy the fruits of your labor! You may want to make a double batch if you have junior blueberry pickers to reward with delicious mocktails. These recipes are easily adapted by even the newest drink alchemist to achieve the perfectly sweetened summertime refreshment.
It’s hard to imagine that a refreshing summer drink like this could be deemed illegal. However, if you lived in Virginia as recently as 2008, you would not have been able to order a sangria at your local restaurant! Prohibitionists decided that mixing wine with spirits was not to be allowed given the higher alcohol content!
Blueberry Sangria, Simple Syrup & Mocktail
BLUEBERRY SANGRIA
1 c. Blueberry Simple Syrup (see recipe below)
740 ml blueberry wine
1 c. brandy
Ice
Frozen blueberries
Lime slices
2 c. tonic water
Instructions
Stir all ingredients in a pitcher. Add tonic water. Sip from a glass with extra blueberries and lime slices.
BLUEBERRY SIMPLE SYRUP
2 c. blueberries, rinsed & drained
1 c. water
¼ c sugar
Juice of ½ lime
Instructions
In a medium saucepan bring berries and water to a boil. Simmer on low heat for
15 minutes.
Drain into a cheesecloth-lined collander over a bowl to catch juices. Let cool for 15 minutes.
Gather corners and squeeze out as much juice as possible.
Return juice to the pan.
Add sugar and lime juice.
Heat on medium-high until boils. Stir until dissolved. Boil for 2 minutes.
Store syrup in a canning jar in the refrigerator.
BLUEBERRY MOCKTAIL
¼ c. Blueberry Simple Syrup
1 c. your favorite fizzy water
Ice
frozen blueberries
Lime slices
Instructions
Mix all ingredients. Enjoy with garnishments of blueberries and lime slices.
URBAN ST. READS
Summer Reads
Lighthouse Ladies: Shining a Spotlight on Hardy Heroines - Kris Coronado, Islenia Mil
Did you know Michigan has the most lighthouses out of any state in the country? Lighthouse Ladies brings to light the o en unsung heroines of lighthouse duties. With gorgeous illustrations and nautical thrills, this is a treat for the whole family.
The Trees - Percival Everett
What starts as a mysterious murder with disappearing corpses becomes a gritty look at the horrors of history haunting the present. Fans of Percival Everett’s or those who enjoy a good literary thriller are sure to enjoy this tale that is frightening, fantastical and, yes, even funny.
Is This a Cry for Help ?- Emily Austin
A big-hearted story of grief, growth, mental health, and the importance of Public Libraries. With a cast of quirky characters you’ll be sure to adore, Austin gives you a front row seat in the drama around book bans and queer representation. You’ll laugh, you’ll cry, you’ll love it.
Small Towns U.S.A. - Brenna Darling
Find your next cosy getaway in these adorable small towns. National Geographic collects 100 locations across the country--including Michigan--that would be perfect for vacation travelling. Divided into regions around the country, this co ee table book is also a great conversation starter.
My Husband’s Wife - Alice Feeny rills and chills abound in this eerie psychological thriller when a woman returns home to nd another woman living in her home who claims to be her husband’s wife. With shocking twists and turns, My Husband’s Wife will have you eagerly turning pages late into the night.
You Are Here: Poetry in the Natural World - Various is anthology collects the poems commissioned by Former U.S. Poet Laureate Ada Limon for her Poetry in the Parks Project that created poetry installations in parks across the country. A great book companion for your summer amidst nature.
This summer reading list was thoughtfully curated by our friends at Reader’s World Bookstore. Located at 194 S. River Ave, this locally owned purveyor of books, magazines, and newspapers has been a valued part of the community since 1967. Be sure to stop by and discover your next great read! readersworldbooks.com
Saturday, August 1 9am-4pm
AgeWell Services Expands lifeline for older adults in West Michigan
Access to food and medical care just became faster and more reliable for thousands of older adults across West Michigan. AgeWell Services of West Michigan has announced that it has eliminated waitlists for both its Meals on Wheels program and its Senior Medical Transportation service— removing a barrier that, in recent years, le many residents waiting weeks or even months for essential support.
e change means eligible older adults in Oceana, Muskegon, and Ottawa counties can now receive home-delivered meals or schedule non-emergency medical transportation without delay. For a population that o en faces mobility challenges, xed incomes, and increased health needs, the impact is immediate and deeply practical.
“Removing these waitlists is a signi cant milestone for our organization and our community,” said Kris VanderStelt, Executive Director of AgeWell Services of West
By Lisa Enos
Michigan. “We know that timely access to nutritious meals and reliable non-emergency medical transportation directly impacts health, independence and quality of life for older adults. is progress allows us to meet needs when they arise, not weeks or months later.”
e Meals on Wheels program provides daily nutritious meals to adults 60 and older who are homebound across the tri-county region. For many recipients, it is more than a meal delivery service—it is a daily checkin, a point of connection, and a safeguard against food insecurity and isolation.
e Senior Medical Transportation program serves low-income Muskegon County residents age 60 and older, o ering safe, door-to-door rides to non-emergency medical appointments. e service helps ensure that lack of transportation does not become a barrier to preventative care, follow-ups, or ongoing treatment.
Both programs operate on a donation-based model for eligible participants, though AgeWell Services emphasizes that no one is turned away due to an inability to contribute. at commitment re ects the organization’s broader mission of maintaining dignity and access for all older adults, regardless of nancial circumstance.
e elimination of waitlists was not the result of a single change, but rather a combination of expanded capacity, strategic operational improvements, and sustained community support. Increased volunteer engagement has played a critical role, alongside program enhancements and strengthened partnerships with local organizations.
“Community support has made this possible,” said Jennifer Drury, Community Engagement Director. “From volunteers and donors to local partners, this is a shared achievement that strengthens our ability to care for our older adult neighbors.”
e development comes at a time when food insecurity and transportation challenges remain pressing concerns for aging populations across Michigan. Rising living costs and increased demand for services have placed additional strain on community-based organizations, making capacity expansion both challenging and essential.
By eliminating waitlists, AgeWell Services has e ectively shi ed from a reactive model—where services are delayed due to demand—to a more responsive system designed to meet needs as they arise. e organization serves thousands of meals each month and provides hundreds of rides, reecting both the scale of need and the reach of its programs.
For older adults or caregivers seeking assistance, enrollment in either program is now available without delay. Interested individuals can contact AgeWell Services at (231) 755-0434, selecting option 1 for Meals on Wheels or option 2 for Senior Medical Transportation.
More information about services, volunteer opportunities, or donations is available at AgeWell Services of West Michigan. agewellservices.org.
PHOTOS COURTESY OF AGEWELL SERVICES
FAB FINDS
Grand Haven & Spring Lake
Windermere House
304 W Savidge St, Spring Lake
Upscaled Chairs with Custom Upholstery by Chairendipity $449 each
Haven + West NEW STORE!
128 Washington Ave, Grand Haven Paisley Scarf $18, BÉLJOY Necklaces $42- $62, Monaco Top $42, Star Patch Cardigan $74, High Rise Straight Jeans $74
136 Washington Ave, Grand Haven
Men’s Weekender Fireworks Shirt $60, Women’s Alashan Cashmere USA Sweater $135
106 Washington Ave, Grand Haven Genius Square XL Board Game $44.99
Buffalo Bob’s
That Hat
109 Washington Ave, Grand Haven Womens Sun N Sand Giorgia $36 and Mens Scala Seagrass $50
Barefoot Dave’s
104 Washington Ave, Grand Haven “Groovy Warp” Tee $25 $52 Ave,
SilverFire Gallery & Gifts
124 Washington Ave, Grand Haven “Summertime Bliss” Crossbody Bag $59, Wood & Resin RFID Blocking Wallets $52 Each
121 Washington Ave, Grand Haven Womens Crewneck Tee $34, Bucket Hats $32
Marushka
FAB FINDS
Holland & Zeeland
8th St, Holland
Veranda
Bleu One-Piece Swimsuit $125, “Let The Sun Shine” Floppy Hat $34.99
Oils & Vinegars
Glik’s Mens Shop 28 E
Katin Good Vibrations Tee $35, Rhythm High Beam Tee $45, Melin Hydro Odysea Hats $79-$89 Holland Bowl Mill
Borr’s Shoes & Accessories
51 E 8th St, Holland Brikenstock Arizona Big Buckle EVA $60, Madrid Big Buckle EVA $55
Glenda’s Lakewood Flowers
332 E Lakewood Blvd, Holland Spring Vibe Vases. Small $7.99 Medium $9.99
Out of the Box
114 E Main Ave, Zeeland and 48 E 8th St, Holland Metal Speedster Red Race Car $129.99
Picket Fence Floral & Design
897 Washington Ave, Holland
Flower Head Planter $65.99, Dracaena Fragrans Plant $26.99, Frog Plant Pot Hanger $6.99, Jade Plant $54.99
FAB FINDS
Saugatuck & Douglas
Lulu Cadieux
249 Mason St. Saugatuck Elegantly Crafted Garnier Thiebaut Fine French Linens $5-$500.
The Laffing Glass
125 Mason St, Saugatuck Handmade “Field Of Dreams” Poppies $150 and Nightlight $45
142 Butler St, Saugatuck Fair Trade Colorful Bird Bungalows $32
33 Center St. Douglas Sue Long’s Garden Flowers $150 Each
Lucia’s World Emporium
Lakeshore Pet Boutique
10 W Center St, Douglas
Variety of Cat Toys Starting at $9.99
Upscale Mercantile
161 N. Blue Star Hwy. Douglas
Vintage Golf Club Bottle Opener $48
303 Butler St, Saugatuck
Large Selection of Unique, Handcrafted Sonoran Desert
The Owl House
Heartfelt Traditions. Mint Dish $30, Egg Tray $55, Casserole Dish $100
Ironwood Carvings $40-$375
SAUGATUCK & DOUGLAS
A West Michigan Destination Fine Art Gallery
33 Center Street
Douglas, MI 49406
buttonartgallery.com
1 (269) 857-2175
buttongallery neart@gmail.com
@buttongallery @buttongallery
