This weekly feature includes prime rib slowly roasted and carved to order. The Prime Accompaniment Bar includes: Cheddar hashed potatoes, Butter mashed with lots of toppings, Parmesan roasted tomatoes, Bouquetiere of garden vegetables, Yorkshire pudding, Natural au jus, Horseradish cream.

Available Sundays at the Rochester Chop House from 4-9PM.

Available Fridays and Saturdays at Kruse & Muer Roadhouse after 4PM.

Join us for an evening with Napa Valley winemaker Ryan Waugh.

Experience a delicious 5 course meal with wine accompaniments from Waugh Cellars.

Wednesday, April 25, 2012
6:00-9:00 p.m.
Rochester Chop House
$100.00 per person
Reservations are required.

Please call 248-651-2266.

We look forward to spending the evening with you!

Copy or click on the url for more details:
http://www.downtownrochestermi.com/events/main-street-makeover/

Menu choices should be simple, yet elegant and adhere to the family’s wishes. It doesn’t need to be overdone, but all special receptions like these can be be organized quickly, tastefully and without any hassle. Comfort and finger foods are common and even expected as items.Drinks, too, should be kept simple. Coffee, tea, and pop are all standard, but occasionally alcohol is asked for. The family should have this question answered in advance so they are not caught off guard.

The venue and its location is an important consideration as the caterer will most likely have to travel and set up and perhaps even heat some items in the oven. You must not forget the linens, flatware, plates, or cups and you certainly do not want to run low. If it is catered at a hall you must have plenty of tables and chairs, but unlike a wedding most of the patrons will be standing. The big thing to consider carefully is quantity. How many people are you expecting and will you have enough food and drink. It’s common for the caterer to have a 50%-100% payment up front.

Finally, yes this will be a day of sadness but it can also be a celebration of life. At Kruse and Muer we can help you plan to make your day go by as easily as possible.

1. What does the caterer specialize in? It doesn’t have to be just the main course. It could be a signature drink or a unique salad dressing. Be sure to sample the menu thoroughly with a group of friends or family.
2. Does the caterer also work a duel role as a coordinator? Not just running the food out to your guests, but queuing up the DJ or band, helping cut the cake, laying out table settings or coordinating a receiving line. Someone will be tasked with this and it’s best not to ask your new mother-in-law.
3. What is the cost-per-plate? You don’t want to run to the ATM in white, so be sure to have all of your costs covered well before your wedding day. This includes the all linens, gratuity and the all important bar tab. You may even want to inquire if there is a flat rate.
4. Does the caterer offer of the menu items? Vegan, vegetarian, kosher or food for the children is important to consider. Also, you may have that secret family recipe that you would liked served. Can you bring your own home brewed beer or that special wine from the old country? Be aware that it may cost extra.
5. What other function will be going on that evening? If the caterer is located at a restaurant or has multiple reception rooms you want to make sure the kitchen is well prepared and their is enough parking for all of your guests.

At Kruse and Muer we can host your beautiful wedding reception and you can have the most memorable day of your life!

Bianca has stayed with the company through the years because it’s “a home away from home,” and she enjoys being a part of the success of a great restaurant.  Some of that success comes from a great Event Planner.  Bianca takes extra care to ensure each event she coordinates is an organized, memorable day.  She finds it diverse and challenging, but also extremely rewarding.  She says, “I love meeting with the people, getting to know their story, and making their day special to them.”  Bianca keeps busy planning showers, weddings, outside events at guests’ homes, business dinners, anniversary parties and more!

Bianca says she enjoys making memories through the years, and reliving those exciting experiences.  She’s thrilled by the many friends she has met, watching the Chop House family grow, and elated that she was able to see a movie being filmed at her second home.  She says it makes for an interesting day when you have celebrities stopping by for lunch or dinner (local and otherwise).

Bianca is truly proud to be a part of the Rochester Chop house team.  She says “I have learned so much working here and continue to learn every day.  To be in this business you have to love people and food, and I love both!”

Gene and Laura Holobaugh have been regulars at Lake Orion since it opened its doors in 2001. Through the years they have developed close relationships with the team members. Some faces come and go, but they say no matter who greets them when they walk in the door, it always feels like home. Laura smiles broadly when she speaks of General Manager, Adam Quidort, saying “It’s clear Adam knows how to work with a team, he is such a sweet person and carries on the Kruse tradition of making you feel at home.” The Holobaugh’s remember the first manager that welcomed them, Alex Kruse, and say it’s so nice that everyone else has the same ‘get to know you’ attitude.

The Roadhouse is their favorite place to entertain, and anytime out-of-town family comes around, the first question they ask is “Can we go see the renovation?” For those that can’t make it, they take family pictures outside of the building, sending them to relatives with a note that says “Wish you were here”. The Roadhouse salad is a permanent fixture at their family events, Laura says she hasn’t made a salad at home since Kruse and Muer opened its doors (it also gives her a chance to catch up with Kaitlyn in carry out). Family is very important to them, and they love the at home feel of the Roadhouse, a fond memory being when Bill Kruse stopped by to chat, and told their grandson to “call him Uncle Bill”.

They are very pleased with the Roadhouse renovation. Gene says, “The Roadhouse enhanced something that was already great, it is keeping up with the times while keeping the integrity of the building.” They speak of other restaurants, which are closing their doors in these tough times, and how they believe Kruse and Muer is successful because they always keep their doors, and their hearts open. Their favorite new addition is “The Porch,” they love coming for dinner, sitting at a table in the corner, and watching the sun set over the lake.

Laura says “All of our friends say you go to that place a lot, it must be your favorite.” She answers simply with “Yes, it is,” and now you know why.

My son Casey is a very capable young man with brains, ambition, compassion, and desire to learn; he is a good husband and father, a good son and someone who is most capable to take on what I give to him. He likes the business, the employees and all of our guests who he sees and visits with daily. I’m quite proud of him.

Alex, my younger son, is “me all-the-way”. Chuck Muer once said to me… “Billy, you’re the best Saloon Keeper I’ve ever met.” Alex is the same. I run into so many people who tell me how much they “Love Alex”. I do too! And I’m very proud and anxious to see him grow into whatever he wants to do with my company.

Vince Clark, my partner at the Chop House and friend for 30 years is an inspiration for me in the business. He does it different than I do and that’s good. All of his people love working for him and it shows in the way he operates his restaurant. He makes me laugh and oh, how important that is these days.

Kelly Lupu/Director of Marketing, Rachel Fizzell/Director of HRD and Executive Chef Chris Hessler are so much more than their titles indicate. It’s because they do so much more for me and the company. I need to apologize to them for how hard I push them at times, and I hope they know how much I care for them and that I know that our company could not do what it does without them. They are truly incredible.

We had some great young managers emerge this year, and I always put so much pressure on them to perform. You see…I believe that people are much more capable than they may believe of themselves, and I’m bound and determined to get it out of them; Steve Nichols, Mike Brady, Travis Muir, Lora Hudgens, Matt Wright, Josh Royster, Chris Koppella, Pat Jones, Josh Butz, Michelle Hedrick, Bianca Hill, Erika Coates, Kaitlyn Bartreau, Andrea Mora are just a few who really did so much for the company, as well as so many others.

Next year will be another year of challenges and we’ll win some and we’ll lose some, but we sure as heck will keep trying.

The year was marked by some sadness as well…Joel Rich, a fine young man who worked for us for a long time lost his Mom unexpectedly and he was deeply saddened by her loss. My son Casey’s best friend from the Holy Family grade school days lost his battle to cancer leaving behind a wife and children. When I think of his Mom (and our friend) Michelle, I just don’t know how she gets through it but she will and we’ll do all we can to help her.

And yet, there are always blessings. Mark “Sparky” Armstrong from the Rochester Chop House, and wife Jennifer, welcomed their first child, baby daughter Ava. This came after a very challenging year health wise. Congratulations you guys!

We should all look back on this past year, and thank the Lord for all of the good things and people that we have and have had in our lives. We should do everything we can to show how grateful that we are. When I’m being a “jerk” please remind me of that. My loving wife Cindy has actually gotten quite good at that and I think she is teaching my incredible daughter-in-law Kelly to do the same. Very dangerous!

Lake Orion Roadhouse

We entered 2011 with a plan to take each of the Kruse & Muer restaurants and provide a point of differentiation. This was done to create some competition amongst them, and give our guests a reason to go to each location because of what they had to offer that the others did not. My friend and Designer Ron Rea really helped us accomplish this with the changes made in Lake Orion. The objective was to make it a more casual Kruse & Muer, without taking away the things that helped to make it successful in the first place. We added the sunny new porch (and hopefully a new outdoor dining area in the summer of 2012), exclusive private dining rooms upstairs and a whole new look. Thus far we’ve been pretty successful with it. The Prime Rib weekends have been a huge hit, as have the Fish Tacos, a great Burger and Macaroni & Cheeses.

With the help of our Guest’s feedback, we’re adding back the Stuffed Mushrooms, Corn Chowder and Pan Fried Walleye because as someone once said… “Good is good”. We’ll be doing a lot of things this year to add fun and excitement (which we’ll keep you posted on). Be certain to look for this year’s Caribbean Promotion items exclusively offered at The Roadhouse. They’re “blow-you-away” fun and tasty. Thanks Chef Chris!

Next… Kruse & Muer on Wilshire

Troy will take on a more “Seafoody Image” with its design and menu, but the prices will remain reasonable. I wanted to do something in recognition of the now-gone Charley’s Crab, and of the great restaurant it once was. I believe what we are going to do here would have made Chuck Muer very proud, and will provide a great new alternative to Kruse and Muer dining.

Don’t ask me why… Kruse’s “Deer Lake Inn” in 2012

Yes… I went and did it again (with pressure from my boys). We acquired the Deer Lake Inn in 2011, and are currently underway with the design/construction process. Very fun! I guess that’s why I did it. I do love the challenge, and we always did want to be in Clarkston/Independence Township. We’re planning to open in the Spring, and with the support of the city we’ll remodel and expand this old “treasure”. What a great history the Deer Lake Inn has as a Restaurant & Inn dating back to the early 1900’s. I can’t wait to share that history with you. This restaurant, I believe, will be a good one. Preserving the old look and layout, we’ll add lots of windows and an atmosphere of fun, with great casual seafood, fresh fish, Kruse & Muer Pizza, a fun bar, Carry Out and a place for all to enjoy with their friends and families, during lunch or dinner. Please watch for our updates and displays in all of our restaurants. My sons, Alex and Casey will have a large hand in the operational direction and management of this new property. They’ve earned the right to show “what they can now do”. I love it!

I’m very pleased with the efforts and results of 2011, but now we’ve got to leave that year behind and get on with 2012. With Main Street in Downtown Rochester scheduled to be closed for 5 months, we’ll have our challenges… but we’ve got a plan. Thanks to all of you for your support and patronage.

Now a night out doesn’t even have to be a wine and dine extravaganza – just a nice affordable evening as in the old days, before the kids and mortgage, filled with love and laughter. You may be asking “How do get back into the pre-marriage mode?” Easy. Come prepared with romantic and inquiring questions. This fun exercise works with any couple!

• Your first crush – what drew you to her/him?
• Your first date – where did you go, what did you do and how long did the relationship last?
• Are you satisfied with the shared friends we have?
• Have you ever been on a blind date?
• If your house was on fire and you had a chance to grab only five things before leaving, they would be…
• What are your friendship needs outside our relationship?
• Can you name three qualities that attracted you when you met me/got to know me?
• Which is your dream destination and why?
• What is your idea of a truly romantic evening?
• What are you going to order for dinner?

That last one may be the toughest.

Traditionally, Valentine’s Day dishes do include food other than desserts. Fish is popular in February, and so is our own Lake Superior Whitefish. If it’s pasta you are looking for, our Parmesan Encrusted Shrimp and a hearty Charley’s Chowder will do nicely. Nothing says romance like wine, and our selection is a wide arrangement of vintage.

There’s no other day on the calendar quite like Valentine’s Day. We would be honored if you and your significant other would spend it with us!