By Meg Peters
Review Co-Editor
Co-owner Don Gindhart of 51 North Brewery says their new menu is ‘fabulous.?
‘I think it reflects where we are trying to go. It’s more entr’e-based and less bar food, because Lake Orion clearly came to us and said they wanted something more than what we were offering.??
The new menu is Roberto Vecchi’s baby.?
With the entrees he created, like the Dollar Bay Salmon, the Center Tacos, the Shadbolt Gumbalya and The DDA kabobs, it’s apparent the guy loves Lake Orion.?
And he’s not leaving.?
Vecchi came on board several weeks ago to help re-design 51 North as their new general manager.?
For those who know him, they will know he left the Lake Orion Buffalo Wild Wings after serving as the general manager for more than five years. He also served at other Michigan locations but after the corporate company asked him to move to their Southgate location, he decided he would rather stay in Lake Orion.?
So, both Gindhart and Vecchi saw an opportunity.?
‘He comes from that Buffalo Wild Wings background, so he’s got all that corporate structure, and I thought we were missing some of that here,? Gindhart said.?
Vecchi has been instrumental in transforming the three-year-old brewery, and especially the menu.
First, he brought in the deep fryer.?
‘The new menu is going to be more applicable to the dinner guest,? he said. ‘We have four new entrees, bigger burgers, and have some sandwich options as well.??
He didn’t forget to mention his other fried creations, like the Orion Fries seasoned in a special oregano and basil blend, the Firework Bites, ‘a crazy creation,? the Parade Bites, or deep fried pretzel bites, and the deep fried Brussels sprouts.?
But as before, fresh, healthy options are important to Gindhart and his wife Mary, and are reflected in the new dinner dishes.?
The four entrees are named after some of the community’s most famed spots.?
The Dollar Bay Salmon, purchased from the Bay of Fundy in Canada, is ‘definitely tasty. You should try it,? according to Liberty Way Realty owner James Gillen. Gillen and other community members tasted samples of the new food last Thursday and Friday at a re-launch party.?
The fish is saut’ed in 51 North’s Tangerine Wheat beer and Lake Orion catering business owner Matthew Zarghami’s Z’s Dipping Oils. Over a bed of black rice, the dish is finished with a mixed pepper medley and a side of asparagus.?
The DDA kabobs are also one of Vecchi’s favorites, named after the Downtown Development Authority (DDA) who the brewery currently rents its building from on Broadway.?
The twin kabobs are a choice between chicken, steak, portabella mushroom or shrimp. Served with a mix of saut’ed zucchini, squash and Brussels sprouts, the kabobs are also are prepared in either the brewery’s Tangerine Wheat or the Wind Walker Brown ale.?
The Wind Walker Brown earned a gold medal in the World Beer Cup in April 2014.?
‘Now we are just trying to follow the excellence of the beer, and are incorporating it into 95 percent of what we have,? Vecchi said.?
The Center Tacos, named for Center St. and the Orion Center, are a zesty upgrade from the previous tacos on the menu, Vecchi said. His other favorite dish, the Shadbolt Gumbolya, is not gumbo, and not jambalaya.?
‘It’s a mix. You get chorizo sausage, chicken and shrimp, you get asparagus, artichoke hearts and portebella mushrooms all in a bowl, and it’s covered with our Wind Gravy,? Vecchi said. ‘It’s our secret recipe. But I can tell you the Wind Gravy is a gravy like you’ve never had before.?
Like its name, the Wind Gravy is made from the Wind Walker Brown ale too.?
As for the beer brewing, Vecchi is keeping a safe distance.?
‘The beer is awesome, award winning beer. Adam Beretta is a tremendous brewmaster, I’m not touching that.??
Vecchi’s not touching it, but many other bars, especially in the Flint area, are asking for it for their restaurants, which 51 North’s brewmaster confirmed.?
Six of 51 North Brewery’s beers are currently on tap at the 501 Bar and Grille in Flint, and will have six beers up for the rest of the quarter. The CopperWood Grille also offers 51’s Tangerine Wheat full time.?
Beretta said a handful of other bars in the Flint area offer his brews from 51 North, but that ‘Torch (Bar and Grill, at 522 Buckham Alley, in downtown Flint) is probably the best for us right now. They’re killing it.?
Taking a walk in 51’s brew chambers also confirms demand is high. There’s not much space back there.?
‘We’ve added two 15 barrel tanks, and one seven. We’ve almost upped our capacity by 50 percent this year,? Gindhart said. ‘And it still isn’t enough.??
Gindhart’s end-goal is to expand 51 North Brewery to meet the demand for its beer and ultimately get bottles on Kroger’s shelves.
In order to do this, Gindhart is thinking big. He is thinking about building a production facility just a little north in Oxford.?
‘It’s not a matter of, ‘oh it would be nice if we could expand,? the demand is high. As long as that demand is there, then we would be stupid not to increase our capacity,? Gindhart said.?
But before they can expand, the re-design was in order, and that’s where Vecchi came in.?
Not only was the menu updated, but the restaurant has a new interior paint job, new tables and seating, Vecchi’s thinking.?
‘Roberto understands me, and he understands what I’m trying to do here, and he brings that spirit with all that extra experience to the table. You can’t beat that with a stick,? Gindhart said.?