Under the direction of executive chef Clark Frain, the cooks at Judson's Steak House prepare steaks as well as seafood and chops. Steak cuts range from an 8-ounce filet mignon stuffed with boursin cheese and wrapped in bacon to a 24-ounce tomahawk rib eye. Grilled salmon glistens with a maple-dijon glaze, and bourbon maple syrup sweetens house-rubbed double bone-in pork chops.
The black-tie-and-tennis-shoe dress code at Tuxes & Tennies prompts a night of revelry and fun to raise money for the Humane Society of West Michigan, providing food, vaccines, and other essentials to animals in need. From 8 p.m. to 1 a.m., the good-spirited jamboree encourages merrymaking with wild jungle decorations, '80s music, and dancing fueled by libations from the cash bar and really invasive disco balls. After working up an appetite from rug cutting and crowd surfing, guests can refuel with light appetizers or by admiring the sneakers of party mates.
From malt extract to fermenters and cappers, the art of home brewing involves lots of ingredients and tools to wrap one's head around. That's why Ben, Nick, and Andrew, the three resident experts at O'Connor's Home Brew Supply, offer their expertise to customers crafting their first batches. The trio happily walks beginners through every step of the process and even hosts a seminar that reviews the fundamentals of home brewing. O'Connor's stock of starter beer- and winemaking kits likewise caters to first-timers. Once they're ready to graduate to more advanced equipment, brewers can browse O'Connor's extensive selection of products, which ranges from yeast and hops to bottling equipment and corks.