Add Grand Hotel to your holiday table! Our Executive Chef has put these recipes together for you to have a Grand holiday season. Try our Garlic Oil and Fennel Poached Turkey with Roasted Chestnut and Sausage Cornbread Stuffing.
If you create any of these recipes be sure to share them with us on social by tagging @grandhotelmichigan
The preparations are being made and the menu is extensive. Let me offer some wine suggestions to make this part of your gala a bit easier.
Sparkling wine is always a good choice, it acts as an aperitif and can hold up throughout the dinner with its lightness and firm acid.
Always a crowd-pleaser, Riesling is a strong choice either semi-dry or with a touch of sweetness.
Your red wines should also be lighter and fruitier to not overwhelm the many flavors on your menu. Beaujolais, Zinfandel, and Pinot Noir are good examples of this.
There’s nothing quite like Mackinac Island in the fall. Peaceful trails, vibrant foliage, warm fudge, and cozy fires create a slower, more enchanting way to experience the island.
Save up to 20% on our Best Flexible Rate with the Chasing Fall package, including daily breakfast in the Main Dining Room, all resort amenities, and admission to the Richard & Jane Manoogian Mackinac Art Museum on select October dates.
