Otsego Club`s Duck Blind Grill

TASTY PLACES
One-of-a-kind local eateries
Gaylord Herald Times
Editor’s note: This is a weekly
series profiling unique local restaurants in the Gaylord area.
The order of the features has been
determined by a random draw.
A6
Wednesday, June 12, 2013
EXECUTIVE SOUS CHEF JOHN ISELER presents the pecan-incrusted walleye, garnished with rosemary and served with garlic
mashed potatoes and roasted asparagus.
Otsego Club’s Duck Blind Grill
Extraordinary food & spectacular valley view
S
STEFAN RINGGENBERG, general manager of the Otsego Club, stands
before a portion of the spectacular 20-mile view that guests can enjoy as
they dine, no matter the season.
Other services
Besides golf, fine foods and
lodging in standard hotel rooms,
suites or chalets, Otsego Club offers a variety of other amenities to
the public.
“We do events for large groups,
banquets and weddings for up to
300 in our Special Events Center,”
Ringgenberg said. “We can serve
smaller groups in the Sitzmark.”
Lunch for golfers is served at
the resort’s Pro Grill during golf
season.
The resort also serves cocktails
and a variety of domestic and
imported beers at its Logmark
building. Located at the top of the
Sturgeon River Valley, the Logmark overlooks Otsego Club’s ski
slopes and the 18th hole of the
Classic golf course.
Logmark has a cozy, relaxed
atmosphere, with comfortable
couches and chairs, a large fireplace, a big-screen TV and the use
of a free pool table. It offers live
entertainment in the winter and
Ringgenberg is considering the
possibility of offering it in summer.
Logmark is open Thursday
through Saturday, 6 p.m. to closing.
Story & photos
by Lorene Parshall
GUESTS CAN start their meal with
a variety of choices, including gazpacho soup or the artisan board of
appetizers pictured here.
GARLIC SHRIMP LINGUINE is
served with a white wine and butter sauce and garnished with thyme.
BLACK ANGUS BEEF topped with
smoked bacon, blue cheese and
haystack french fries, served on a
pretzel bun, is known as the bacon
blue burger.
GAYLORD —
tefan Ringgenberg, general manager of the
Otsego Club, feels the resort’s Duck Blind
Grill, lodging and other facilities are disadvantaged by a public misconception.
“We hear all the time the stigma that we’re a
private club and not open to everyone,” Ringgenberg said. “In the winter, the skiing is for membership only, but
everything else
is open to the
public. In the
summer, everything is open
to the public.
We are here and
COMING SOON, a signature dish we’d love to take
care of everycalled “the hot rock.”
one.”
The Otsego Club originally opened 73 years ago as
a private club known as Hidden Valley. It was owned
by the Gornick family and sold to Osprey Recreation
in 2006. Osprey announced last June the resort would
close for the winter season because of financial reasons.
Two long-time members, Roger Mali and Ryan
Niles, stepped up to take over the resort and keep it
open.
That’s music to the ears to regulars of the Duck
Blind.
“From meat to fish to vegetarian dishes, we strive
for quality,” Ringgenberg said. “As much as possible,
we work with fresh local produce.”
Ringgenberg spoke of the Duck Blind Grill’s collection of fine wines, liquor and dessert wines. He said
the restaurant had garnered many Wine Spectator
awards in the past. Wine Spectator recognizes restaurants whose wine lists offer interesting selections,
are appropriate to their cuisine and appeal to a wide
range of wine lovers.
Ringgenberg pointed out a very special amenity
available to everyone who dines at the restaurant.
“Look out those windows,” Ringgenberg said. “It’s
a 20-mile view. No matter what time of the year — it
can be raining — our guests will enjoy a spectacular
view.”
The cost of breakfast meals range from $5 to
$13. Dinner ranges from sandwiches at $9 and $10
to meals ranging from $19 to $31 (all prices include
taxes).
The Duck Blind Grill will soon introduce a “signature” dish for adults called “the hot rock.” Guests will
be able to cook filet mignon, sirloin or jumbo shrimp
to their preferred tastes on rocks heated to 755 degrees. Prices will range from $27 to $37, depending on
which item is ordered.
All menu items are listed on the restaurant’s Web
site. Reservations are not necessary for dining, but
they are appreciated.
Name: Lifestyle Banner 4C; Width: 63p4; Depth: 3 in; Request Page: 0; Color: Process color, Lifestyle Banner 4C; Ad Number: 00377724
About
the chef
Executive
Sous Chef
John Iseler
John Iseler
studied under
two top chefs
in Atlanta, Ga.
“We consider all our
dishes as our
specialties,”
Isler said.
“They are all
unique dishes
created in
consultation
with the owners to reflect
the personality
of the Otsego
Club. We
put a lot of
thought into
them.”
Iseler
oversees 14
kitchen staff
members.
FYI
696 M-32 East
732-5181
Days & Hours
Breakfast:
Monday
through
Sunday
6:30 a.m. t
o 10 a.m.
Dinner:
Sunday
through
Thursday
5 to 9 p.m.;
Friday and
Saturday:
5 to 10 p.m.