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Color Tours, Restaurant Week, Murder Mystery & Fabulous Autumn Recipe

By October 20, 2018 No Comments

Psssst, in case you haven’t heard, fall color in the North is at its peak! And it’s glorious. So many options for a color tour drive, find them all here. One of our favorites is a drive through the Tunnel of Trees on M-119. But a walk or bike ride along Little Traverse Wheelway is a close second. While you’re here to enjoy the colors, try one of these delicious culinary events happening this fall. Read all the way through for a special bonus – Chef DJ is sharing a fabulous autumn recipe with our fans! 

Petoskey Restaurant Week 

Friday, October 19 – Friday, October 26

Join us in the Noggin Room Pub for these awesome deals! 

Lunch – Two for $15 (Saturday & Sunday only) 
Choice of any stacked or rolled sandwich off our regular menu and a soft beverage 

Dinner – Two for $25
Choice of a side Caesar or mixed greens salad, a large pizza with choice of three toppings and choice of ice cream sundae – vanilla or cherry praline ice cream 

Murder Mystery Dinner

Friday, October 26 and Saturday October 27, 6 pm

Local detectives and out-of-town sleuths are invited to our four-course interactive Murder Mystery Dinner! 

Starter: Spinach & Artichoke Dip, Meatballs
Salad: Apple Walnut
Entrée: Petite Filet & Artichoke Chicken
Dessert: Pumpkin Cheesecake

$55 per guest (includes tax & gratuities). Please call 231-347-2771 for reservations.

Happiest Hour in Town

Monday – Thursday, 4 to 6 pm

Stop by after work to enjoy Chef’s small plates and drink specials – including house wine for $3 per glass.


Northern Michigan Wine Dinner

Saturday, November 3, 6 pm

A dinner tailored to showcase the best of Northern Michigan wines and Chef’s local cuisine.

$55 per guest. Call 231-547-4311 for reservations. If you can’t make it this time, save the date for our upcoming dinners: January 19, February 16, March 16, April 13.


Autumn Recipe: Roasted Acorn Squash Shirred Eggs 

  • 1 Acorn Squash
  • 2 TBS Butter
  • 2 Eggs
  • 2 TBS Heavy Cream
  • 2 TBS Shredded Gruyere cheese
  • Thyme as needed
  • 2 Eggs
  • 2 Pieces of Toast
  • 1 Acorn Squash (halved, seeds removed)
  • Olive oil, salt, pepper as needed

Being by preheat oven to 400°F.

• Rub halved and seeded Acorn squash with olive oil, salt and pepper
• Place on a baking sheet and roast until tender
• Place one teaspoon of butter in each half of squash
• Crack one egg into the center of each half of acorn squash
• Add 1 tablespoon of cream onto each egg
• Sprinkle with gruyere cheese and fresh thyme
• Return to the oven for 7 to 10 minutes until egg is cooked to your desired likeness
• Serve immediately with toast







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