2014, July-Dec | Bavarian Inn

Bavarian Inn Restaurant to Host Murder Mystery Dinner Show
• ‘Murder at the Masquerade’ seeks dinnertime detectives
• Interactive fun for New Year’s Eve

FRANKENMUTH, Mich. – December 15, 2014 – Spend New Year’s Eve with others like yourself who want to share a delicious meal and solve a crime at the Bavarian Inn Restaurant, which is hosting a special New Year’s Eve event.

Finish off 2014 with a bang (literally!) at the Bavarian Inn Restaurant’s “Murder at the Masquerade Dinner Show” beginning at 6:30 p.m. on Dec. 31.

Guests will enjoy a four-course feast of soup du jour, tossed salad, cranberry almond chicken breast, side dishes, and a chef’s choice dessert, while trying to catch a killer in a roomful of masked faces. The $45 per person price includes dinner, entertainment, non-alcoholic beverage, tax and gratuity.

Reservations and prepayment are required. To reserve, please call 1-800-BAVARIA or (989) 652-9941.

About Bavarian Inn Restaurant
Celebrating 125 years of service in 2013, the Bavarian Inn Restaurant has become a Michigan landmark. Generations of diners, lodgers and tourists from around the globe have discovered true Bavarian hospitality thanks to Dorothy and her late husband William “Tiny” Zehnder. Guests experience the old-world European charm of the Bavarian Inn – whether it’s the famous chicken dinners, fresh baked goods or Michigan’s greatest selection of German beer. Bavarian Inn also prides itself on being one of the top consumers of Pure Michigan agricultural products. Nestled within a backdrop of authentic German architecture, a variety of shops and other fun activities, a trip to Frankenmuth would not be complete without a visit to the Bavarian Inn Restaurant. Learn more at www.bavarianinn.com.

Ring in the Season at Bavarian Inn Restaurant’s
Annual Holiday Wine Dinner
5-course feast features specially-paired vintages

FRANKENMUTH, Mich. – Dec. 1, 2014 – An evening of food and festivity awaits diners and wine aficionados as the Bavarian Inn Restaurant hosts its annual Holiday Wine Dinner on Thursday, Dec. 11 beginning at 6:30 p.m.

Silver Plate Award-winning Chef Phil Fahrenbruch has designed and will prepare a five-course feast paired with specially-selected wines representing traditional growing regions, along with a few surprises for added fun.

Appetizer courses feature Seared Beef Carpaccio with Asparagus & Radish Salad, finished with a Horseradish & Truffle Aioli, and paired with Pedroncelli Winery’s Friends.red from Sonoma County. The second starter is Citrus-Marinated Grilled Shrimp atop a Pea & Prosciutto Risotto Cake, accompanied by White Pine Wine Cellar’s White Expression from St. Joseph, Michigan.

The soup course is a warming Leek, Apple and Thyme Soup served with Frankenmuth Bavarian Inn Semi Sweet Pinot Grigio, produced by Ontario’s Pelee Island Winery.

The entrée is Honey-Roasted Pork with Butternut Squash Puree and Apple-Cranberry Jus, paired with Silver Lake Winery’s “Roza” Riesling from Washington State.

And for dessert, Chef Fahrenbruch presents a sweet surprise: Dark Chocolate Tart topped with bruléed Marshmallow, and served with Cocoa Vino – CV Chocolate Wine – from Michigan’s Temperance Distilling Company.

Dinner price is $55 per person, and includes the meal, wines, tax, and gratuity. Reservations are required and may be made by calling 1-800-BAVARIA or (989)652-9941.

Bavarian Inn Matriarch Still Stirs the Kettle As She Turns 93
Dorothy Zehnder Oversees Bavarian Inn Operations
• Works almost every day at Bavarian Inn Restaurant
• Released 2nd cookbook this year featuring 195 recipes
• Works with 9 other family members across corporation

Frankenmuth, MI – Nov. 20, 2014 – While many people her age are coping with the limitations of their advancing years, Dorothy Zehnder is still going strong, working in the kitchen of the Bavarian Inn Restaurant almost every day as she celebrates her 93rd birthday, December 1. Born and raised in Reese, Michigan, this dynamo is not only in charge of one of the nation’s largest independent restaurants, she also still oversees the family’s business operations with help from her children and grandchildren.

Dorothy began working as a young waitress at what was then Fischer’s Hotel in the 1940s. Just a few years later in 1950, she and late husband Tiny Zehnder and his family bought the restaurant, changed its name and began as the new managers. In time, Dorothy developed the complete lunch and dinner menus the Bavarian Inn still serves today. What is an average day like for Dorothy? She says there’s nothing she doesn’t do: food preparation, ordering, quality control, cleanliness, production systems, developing new menu items, promotion and marketing.

In addition, she authored a very personal tome in 2011, “Come Cook With Me,” a collection of recipes, wisdom, photos and stories from her years at the helm of the Bavarian Inn. Earlier this year, she released a new book, “From My Kitchen to Yours,” that features 195 hand-picked family-favorite recipes from her vast 1,000-plus personal collection. This newest edition contains more recipes, kitchen tips and memories from both her family life and the restaurant. Both publications were completed while she continued her daily duties at the restaurant.

According to Dorothy, the Frankenmuth “All you care to eat family-style chicken dinners” originated at Fischer’s Hotel. Today’s Bavarian Inn chicken is a variation of those early dinners. Ever the perfectionist, Dorothy’s late husband Tiny began experimenting with the recipe, eventually changing from the original pan-fried hens to the lightly breaded, fried smaller birds that are served today. The success of Tiny’s experiment is evidenced in the nearly 350 tons of chicken served each year at the restaurant.

Like its predecessor, “From My Kitchen to Yours” contains a number of Bavarian Inn signature recipes that have never been published before. Priced at $24.99, the cookbook is available at the Bavarian Inn Restaurant and Castle Shops, Bavarian Inn Lodge, online or by phone. Anyone interested in ordering “From My Kitchen to Yours,” can call 1-800-BAVARIA or 989-652-9941, extension 3332 or order online at http://onlinestore.bavarianinn.com/
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About Bavarian Inn Restaurant
Celebrating 125 years of service in 2013, the Bavarian Inn Restaurant has become a Michigan landmark. Generations of diners, lodgers and tourists from around the globe have discovered true Bavarian hospitality thanks to Dorothy and her late husband William “Tiny” Zehnder. Guests experience the old-world European charm of the Bavarian Inn – whether it’s the famous chicken dinners, fresh baked goods or Michigan’s greatest selection of German beer. Bavarian Inn also prides itself on being one of the top consumers of Pure Michigan agricultural products. Nestled within a backdrop of authentic German architecture, a variety of shops and other fun activities, a trip to Frankenmuth would not be complete without a visit to the Bavarian Inn Restaurant. Learn more at www.bavarianinn.com.

Bavarian Inn Restaurant, Lodge offer tasty options
for Thanksgiving Day

FRANKENMUTH, Mich. – Oct. 22, 2014 – A stress-free holiday away from a busy, cluttered kitchen awaits families taking advantage of three different Thanksgiving Day dining options at the Bavarian Inn Restaurant and the Bavarian Inn Lodge in Frankenmuth.

At the Bavarian Inn Restaurant, guests can enjoy the restaurant’s traditional full-service dinner, offering holiday fare, including roast turkey and roast duck, as well as the restaurant’s famous family-style chicken dinner, along with German specialties. In addition, diners have the opportunity to enjoy the rest of their holiday feast at home, with carry-out desserts, such as apple and pumpkin pies, and apple kuchen. Serving hours are 11 a.m. – 9.p.m.

The Bavarian Inn Restaurant is also offering a complete carry-out turkey dinner, including a 14-16 lb. roast turkey, mashed potatoes, gravy, baked dressing, buttered noodles, Blue Hubbard squash, cole slaw, cranberry relish, Bavarian Inn Chicken Seasoning, and a loaf of Bavarian Inn Backofenbrot bread. Price for the complete dinner is $165 including tax. Apple and pumpkin pies are also available at a special price of $10.

Reservations are recommended. For dinner reservations, and to order take-out dinners, call 1-800-BAVARIA. Take-out dinners must be pre-ordered by Nov. 24.

Meanwhile, the Bavarian Inn Lodge will be hosting its “Thanksgiving Day Harvest Buffet” with seating times available from 11 a.m. – 4:30 p.m. The bounteous menu offers main courses of famous Frankenmuth chicken, carved roast turkey, carved roast beef, and linguini with marinara sauce. Accompaniments include a full array of appetizers, salads, and side dishes, as well as nine different dessert choices, ranging from traditional German sweet treats like Black Forest torte and apple strudel, to traditional favorites like pumpkin pie and chocolate mousse.

And, there will be live piano music for Bavarian Lodge holiday diners. The buffet is priced, exclusive of 6% tax and 15% gratuity, at $22.50 for adults, $11.50 for children 9-12, $9.50 for kids 5-8, and little ones 4 years and younger dine free. Reservations are required, and may be made by calling the Lodge toll-free at 1-855-652-7200 or 989-652-7200.

About the Bavarian Inn Lodge (bavarianinn.com): The Bavarian Inn Lodge, nestled along the Cass River in Michigan’s No. 1 tourist attraction – Frankenmuth – is the state’s largest Indoor Water Park Hotel! The Lodge has 360 European-themed guest rooms, including whirlpool and family suites, four indoor pools, three whirlpools, two water slides, a miniature golf course, two gift shops, a 35,000 square feet Family Fun Center with over 100 video and redemption games, two lounges and two restaurants — all under one roof. Guests can also enjoy live, year-round, nightly entertainment and test their own musical skills during weekend family karaoke shows. In 28 years of business, the Bavarian Inn Lodge has been an important destination for travelers, evidenced by the 1.25 million room-nights that have been booked there since its opening, along with its top rating on TripAdvisor^®.

Press on: Bavarian Inn plans Fall Harvest Wine Dinner
Seasonal tastes paired with vintages from Chateau Chantal

Dine and Vine – The Bavarian Inn teams with award-winning Michigan winery Chateau Chantal to present a delicious and memorable feast.

FRANKENMUTH, Mich. – September 30, 2014 – Fire-flecked fall colors and that light chill in the air sets the stage for one of the Bavarian Inn Restaurant’s most popular events of the season – the annual “Fall Harvest Wine Dinner,” taking place Friday, Oct. 10, beginning at 6:30 p.m.

Guests will experience a five-course menu of seasonal dishes designed and prepared by Bavarian Inn Chef Phil Fahrenbruch, the 2012 Silver Plate Award Winner. Dishes will be accompanied by wines from award-winning winery Chateau Chantal, located on Northern Michigan’s Old Mission Peninsula.

The special menu begins with duck confit crostini paired with a Pinot Grigio and roasted butternut squash ravioli served with a Chardonnay. The salad course features an apple and curried chicken salad accompanied by a Pinot Blanc. The main course is a Tuscan marinated steak and mixed grilled vegetables served with a Malbec. And for dessert, Chef Fahrenbruch presents a rustic peach tart with vanilla bean ice cream, paired with Chateau Chantal’s Late Harvest Riesling.

And, to further enhance the experience, dinner guests will be joined by Mark Johnson from Chateau Chantal, who will provide expert commentary and insight on the evening’s wines.

The event is priced at $55 per person, which includes the five-course dinner, featured wines, tax, and gratuity. Reservations are required and can be made by calling 800-BAVARIA or 989.652.9941.

About Bavarian Inn
Celebrating 125 years of service in 2013, the Bavarian Inn Restaurant has become a Michigan landmark. Generations of diners, lodgers and tourists from around the globe have discovered true Bavarian hospitality thanks to Dorothy and her late husband William “Tiny” Zehnder. Guests experience the old-world European charm of the Bavarian Inn – whether it’s the famous chicken dinners, fresh baked goods or Michigan’s greatest selection of German beer. Bavarian Inn also prides itself on being one of the top consumers of Pure Michigan agricultural products. Nestled within a backdrop of authentic German architecture, a variety of shops and other fun activities, a trip to Frankenmuth would not be complete without a visit to the Bavarian Inn. Learn more at www.bavarianinn.com.

About Chateau Chantal
Chateau Chantal is a unique development that combines a winery, vineyards, bed and breakfast, residence, six private home sites, and winding roads, all of which combine to create a “retreat into the Old World.’ The 65-acre site sits high atop a ridge 12 miles north of Traverse City, Michigan on the beautiful and historic Old Mission Peninsula. Chateau Chantal crafts many styles of wine, allowing the grape to dictate the style. To learn more, please visit www.chateauchantal.com.

During the annual squash roundup, members of the St. Lorenz Lutheran Church Youth Group unload Blue Hubbard squash at the Bavarian Inn Restaurant. This year’s roundup takes place Sept. 27, 2014.

From Farm to Table: Bavarian Inn’s ‘Squash Roundup’ a Source for Harvest Season’s Most Popular Dishes

FRANKENMUTH, Mich. – Sept. 18, 2014 – One of the most anticipated events on the Bavarian Inn Restaurant’s autumn calendar involves a vegetable – a BIG vegetable.

It’s the annual “Squash Roundup” taking place Saturday, Sept. 27 when dozens of tons of Blue Hubbard squash, grown by the Fred Weiss family farm in Frankenmuth, are harvested from the fields and delivered to the Bavarian Inn Restaurant. The squash – weighing in anywhere from 25 to 35 pounds apiece – are unloaded at the restaurant by members of the St. Lorenz Lutheran Church Youth Group, creating gigantic bluish-grayish “squash mountains,” attracting many curiosity seekers among restaurant guests and visitors alike.

Blue Hubbard squash live up to their big size with big flavor, as well. Their deep orange flesh has a sweet and nutty taste, making it a natural for a variety of cooking techniques in the Bavarian Inn kitchen. It is here where Bavarian Inn founder Dorothy Zehnder works her culinary magic, adding her own secret recipe of seasonings and butter to each batch.

The prepared squash is a popular seasonal feature on the Bavarian Inn’s menu from October through December. Diners may enjoy squash dishes as soups, as savory side dishes, and for dessert lovers, the squash is as a key ingredient for the Inn’s delicious pumpkin pies.

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The Bavarian Inn’s family-style chicken dinner is just one of more than 30 delicious chicken dishes served at the inn.

Bavarian Inn’s ‘From My Kitchen to Yours’ Now Available

Matriarch Dorothy Zehnder to Personally Sign New Cookbook, Sept. 6 and 13

Frankenmuth, MI – Sept. 2, 2014 – In a much-anticipated reprise of her successful 2011 “Come Cook With Me” collection of recipes, wisdom, and stories comes Bavarian Inn 92-year-old matriarch Dorothy Zehnder’s newest tome, “From My Kitchen to Yours.” Featuring 195 hand-picked, family-favorite recipes from her vast 1,000-plus personal collection, this 196-page edition features more recipes, kitchen tips and memories from both her home and the restaurant.

Like its predecessor, the newest publication contains a number of Bavarian Inn signature recipes that have not been revealed before. The cookbook is now on sale to the public, and can be purchased in person at the Bavarian Inn Restaurant, Bavarian Inn Lodge, ordered online or by phone. Dorothy will be on hand in person with food samples for a book signing on the lower level of the Bavarian Inn Restaurant from 2-3 p.m., Saturday, September 6 and 13.

Coincidentally, the book launch ties in perfectly with the restaurant’s annual celebration of September as National Chicken Month. In addition to picking up a copy of “From My Kitchen to Yours,” Bavarian Inn guests will also have the opportunity throughout the entire month to savor one of the more than 30 delicious chicken dishes, like the Chicken Breast Imperial and Cordon Bleu offered in its main dining room as well as several new offerings in its Michigan on Main Bar and Grill.

According to lore, the first Frankenmuth “All you can eat family-style chicken dinners” were first served at Fischer’s Hotel, the precursor of today’s Bavarian Inn. Today’s chicken is a variation of the dinners first served by Fischer’s. Ever the perfectionist, Dorothy’s late husband Tiny began experimenting with the recipe, eventually changing from the original pan-fried heavy hens to the lightly breaded, fried smaller birds served today. The success of Tiny’s experiment is evidenced in the nearly 350 tons of chicken served each year at the Restaurant.

Anyone interested in ordering “From My Kitchen to Yours,” can call 1-800-BAVARIA or 989-652-9941, extension 3332 or order online at http://onlinestore.bavarianinn.com.

About Bavarian Inn: Celebrating 125 years of service in 2013, the Bavarian Inn Restaurant has become a Michigan landmark. Generations of diners, lodgers and tourists from around the globe have discovered true Bavarian hospitality thanks to Dorothy and her late husband William “Tiny” Zehnder. Guests experience the old-world European charm of the Bavarian Inn – whether it’s the famous chicken dinners, fresh baked goods or Michigan’s greatest selection of German beer. Bavarian Inn also prides itself on being one of the top consumers of Pure Michigan agricultural products. Nestled within a backdrop of authentic German architecture, a variety of shops and other fun activities, a trip to Frankenmuth would not be complete without a visit to the Bavarian Inn. Learn more at www.bavarianinn.com. [Press Room: http://bavarianinn.logos-communications.com/]

Enjoy the bounty: the best food and beverages the Great Lakes State has to offer at the Bavarian Inn’s “Purely Michigan Dinner.”

Bavarian Inn Restaurant hosts ‘Purely Michigan Dinner’
Enjoy some of the Great Lakes State’s tastiest dishes

FRANKENMUTH, Mich. – August 28, 2014 – Diners will have the opportunity to enjoy a creative collection of Michigan home-grown, home-produced foods and beverages as the Bavarian Inn Restaurant presents its “Purely Michigan Dinner” Friday, Sept. 12 at 6:30 p.m.

This six-course event brings together food and beverage pairings with the cooperation of nearly a dozen growers, brewers, and other suppliers from across the Great Lakes State.

According to Bavarian Inn President Bill Zehnder, the Inn hosts this special dinner event to showcase the excellence and diversity of Michigan’s farms, orchards, wineries, and breweries that are putting the state on foodie radar screens across the country, as the menu features products from places like Traverse City, Bay City, Imlay City and Bridgman.

“The Bavarian Inn,” Zehnder noted, “uses more ‘Pure Michigan’ products than most other restaurants. The abundance of quality Michigan-produced meats, produce, wines and beers has provided Bavarian Inn chefs a delectable palette to create a menu with something to please everyone.”

The dinner begins with a savory starter: a shredded goat tostada topped with pico de gallo, accompanied by Tapistry Brewing Co.’s Enigma Double IPA. Enigma is brewed with brown sugar and a quartet of Columbus, Cascade, Centennial, and Simcoe hops.

Next, a seasonal fresh tomato soup is presented with a parmesan-crusted grilled three-cheese sandwich, followed by melon and prosciutto over arugula with parmesan and a light dressing, served with a “haus-made” pretzel roll. This is served with a late harvest Riesling.

A braised pork shank over barley risotto is the main course, served with a mixed grilled seasonal vegetable medley, accompanied by Tapistry Brewing’s Gretel Dunkelweiss, a complex, flavorful wheat beer with notes of banana and chocolate. For dessert, Bavarian Inn chefs will be serving a Michigan apple bread pudding.

In addition, guests will learn more about Michigan’s “growing” food and beverage reputation from some of its most renowned entrepreneurs, including Krista Glei from Glei’s Orchards & Greenhouses in Hillsdale, and Greg Korson, owner of Tapistry Brewing Co. The Bavarian Inn’s Bill Zehnder and Chef Phil Fahrenbruch will also be addressing attendees.

Besides great food and drink, the “Purely Michigan Dinner” provides an opportunity for guests to educate themselves about shopping for and using in their home kitchens locally-produced products. “Right now, at the peak of the growing season and the rest of the year, consumers can directly make a positive impact on our state’s economy. It benefits our farmers, ranchers, and those businesses producing food and beverage products made right here in Michigan,” Zehnder said.

Reservations are required for the evening, and may be made by calling 1-800-BAVARIA or 989-652-9941. The price is $55 per person, and includes the six-course meal, featured beverages, tax, and gratuity.

Bavarian Inn family members lead the Annual Labor Day Bridge Walk in Frankenmuth.

Labor Day Bridge Walk — In Frankenmuth!
Bavarian Inn Family Leads Short March Over Historic Holz-Brücke Covered Bridge

Frankenmuth, MI – August 25, 2014 – If you want to participate in a traditional Labor Day bridge walk but are unable to join the usual crowd traversing Michigan’s five-mile-long Mighty Mac, you just might want to join the Tiny and Dorothy Zehnder family for their annual Labor Day walk across the Holz-Brücke Covered Bridge in nearby Frankenmuth.

The historic, hand-constructed wooden bridge across the Cass River serves as the main entrance to the iconic Bavarian Inn Lodge. The walk is a celebration of the painstaking labor and “little miracle” it took to make the bridge a reality.

The annual event has been taking place since the mid-80’s and was started by Frankenmuth residents Al and Louise Schneider. In keeping with custom, the walk will begin at 12 noon on the east side of the bridge, Sept. 1. The five-minute walk concludes at the Fischer Platz outdoor entertainment café, located at the southwest corner of the Bavarian Inn Restaurant next to the Glockenspiel where participants can choose to enjoy delicious fare and entertainment.

“The Labor Day bridge walk reminds us of the vision and determination of our family through the years and inspires all of us to do our best to help our guests enjoy the uniqueness of Frankenmuth as we mark the unofficial ending of summer,” said Bavarian Inn Restaurant President Bill Zehnder.

The 230-ton, 239-foot covered bridge was built by the family corporation with Tiny and his brother Eddie Zehnder managing the project. It originally linked the Bavarian Inn complex with additional parking across the Cass River, but became the gateway to the Bavarian Inn Lodge in 1986. New Hampshire bridge builder Milton Grāton, along with his son and grandson, hand-crafted the bridge over the course of a year with wood that originated in Oregon and Alpena, Michigan.

The bridge was originally constructed on a rise of land east of the river, and later moved to its home over the Cass River. That arduous process required a capstan, which was turned by nearly everyone in town — plus a team of champion oxen — over the course of several days during a particularly cold January in 1980.

As the story goes, media was on hand to cover the bridge’s final installation. As the capstan was to be turned one final time — with cameras rolling — it didn’t budge, but was frozen in place. As the local pastor from St. Lorenz started to give the benediction, the bridge broke free of the ice and inched into place. “It was a miracle,” remembers Dorothy. Afterward, everyone in town joined in a gratitude-inspired chicken dinner.

Over the years, the walk commemorating the building of the bridge has grown into an annual celebration with hundreds of participants including members from the local Gemuetlichkeit Club, an American-German cultural group that celebrates Bavarian culture with special events throughout the year.

About Bavarian Inn Celebrating 125 years of service in 2013, the Bavarian Inn Restaurant has become a Michigan landmark. Generations of diners, lodgers and tourists from around the globe have discovered true Bavarian hospitality thanks to Dorothy and her late husband William “Tiny” Zehnder. Guests experience the old-world European charm of the Bavarian Inn – whether it’s the famous chicken dinners, fresh baked goods or Michigan’s greatest selection of German beer. Bavarian Inn also prides itself on being one of the top consumers of Pure Michigan agricultural products. Nestled within a backdrop of authentic German architecture, a variety of shops and other fun activities, a trip to Frankenmuth would not be complete without a visit to the Bavarian Inn. Learn more at www.bavarianinn.com.
[Press Room: http://bavarianinn.logos-communications.com/]

Ready for seconds?
Bavarian Inn matriarch serving up new cookbook
Pre-orders being accepted for new title: “From My Kitchen to Yours”

FRANKENMUTH, Mich. – August 4, 2014 – What’s cooking these days at the Bavarian Inn Restaurant? This new treat isn’t on the menu, but it comes directly from the Inn’s founder, Dorothy Zehnder, who has just published her newest cookbook, “From My Kitchen to Yours,” arriving at the Inn and online this September.

It’s a much-anticipated reprise. Dorothy’s cookbook, “Come Cook With Me,” was produced in 2011, and featured an 80-year collection of recipes, wisdom, and stories from her own kitchen and proved so popular that Dorothy is back at it again.

Now at age 92, Dorothy has again selected for “From My Kitchen to Yours” a new and tasty variety of 195 family-favorite recipes from her vast 1,000-plus personal collection. This newest 196-page edition features more stories, kitchen tips, recipes, stories from home and the restaurant, and memories from Dorothy’s family members, blending together this new tribute to family, friends, and food.

Like the previous edition, “From My Kitchen to Yours” contains several of the Bavarian Inn’s signature recipes that have not been revealed before in any publication.

Readers will also learn about Dorothy’s own recipe for success. Taking a word from her very own pages, Dorothy shares her begeistern (German for done with passion or enthusiasm). As she says, “That’s how I approach each new day at home or in the kitchen.”

Dorothy has been in the Bavarian Inn’s kitchen since day one – more than 60 years ago. And that’s where you’ll still find her six days and up to 60 hours a week.

Pre-orders for “From My Kitchen to Yours” are now being accepted. This cookbook sells for $24.99 regular price. Members of the Bavarian Inn Perks Club may pre-order the book at a special discount price of $19.99 now through August. To pre-order, call 1-800-BAVARIA or 989-652-9941, extension 3332, or pre-order online at http://onlinestore.bavarianinn.com. Interested in learning more about the Perks Club? Go to www.bavarianinn.com and click on the “Perks Club” tab.

End of Summer Beach Town Tap Takeovers at Michigan on Main Bar and Grill

Attention Beer Aficionados – Month-long Opportunity to Enjoy Michigan Beach Towns’ Finest

FRANKENMUTH, Mich. – August 4, 2014 – First it was “Firkin Fridays” and now it is “Tap Takeover” from 11 a.m. to close EVERY DAY from Friday, August 15 through Sunday, September 14. Instead of the usual one-time tasting opportunity of a typical tap takeover, visitors to the Michigan on Main Bar and Grill will have an ENTIRE MONTH to experience beers from West Michigan Beach Town Breweries right in Frankenmuth!

General Manager Amy Zehnder Grossi explained that the new casual restaurant located inside the Bavarian Inn will dedicate all 12 of its taps to special craft beers that originate from well-known beach towns located along the shores of Lake Michigan. “We thought it would be fun to end the summer by bringing the taste of Michigan’s beach town beverages inland to pair with the Michigan products that we already feature at the restaurant,” she commented.

According to Zehnder Grossi, popular menu items like the Michigan Ale Brat, a foot-long homemade bratwurst on a pretzel bun served with mustard-ale dipping sauce, and the grilled pork Michigan Medallions that are lightly glazed with a beer-infused mustard sauce, as well as sharable appetizers like the Brew Wings seem like natural accompaniments for the tap takeover.

In addition to enjoying its taste, every patron who purchases a craft beer during the tap takeover will also receive an entry for a summer prize package giveaway that will be randomly drawn at the end of the month-long tap takeover.

About Bavarian Inn Restaurant: (bavarianinn.com) Celebrating 125 years of service in 2013, the Bavarian Inn Restaurant has become a Michigan landmark. Thanks to Dorothy and her late husband William “Tiny” Zehnder, guests experience the old-world European charm of the Bavarian Inn – whether it’s the famous chicken dinners, fresh baked goods or Michigan’s greatest selection of German beer. Bavarian Inn also prides itself on being one of the top consumers of Pure Michigan agricultural products. [Press Room: http://bavarianinn.logos-communications.com/]

Bavarian Inn Experience Triathlon set for August 2
Frankenmuth MI – July 25 2014: From the moment they start in the gentle Cass River, through the biking portion in the third-richest farming valley in the world, to the final run along cobblestone streets and scenic bridges, participants in the Bavarian Inn Experience Triathlon will be soaking up the scenery as much as they are burning calories.

To make it even more interesting there’s a $2,500 prize for the fastest male and female participants in the Olympic version of the event. Second and third-place prizes are $1,000 and $500.

It all begins at 7:45 AM on Saturday, August 2 in the river and ends at Noon with the public invited to an awards ceremony and party at the Frankenmuth River Place Shops for brats, beer and music by the Bromantics.

There are several options for participants:
Olympic Triathlon: 1,500 meter swim, 40k bike, 10k run
Sprint Triathlon: 500 meter swim, 20k bike, 5k run
Olympic Aquabike: 1,500 meter swim, 40k bike
Sprint Aquabike: 500 meter swim, 20k bike

Information, registration and maps of the event are available at http://donatelifetriathlon.com/Events/TheExperience@Frankenmuth.aspx
Event sponsors are: Tri For Life, Frankenmuth River Place Shops, Bavarian Inn Restaurant, and Bavarian Inn Lodge. Proceeds from the event support the work of Tri for Life.

About the sponsors:
About Bavarian Inn Restaurant: About Bavarian Inn Restaurant: (bavarianinn.com) Celebrating 125 years of service in 2013, the Bavarian Inn Restaurant has become a Michigan landmark. Thanks to Dorothy and her late husband William “Tiny” Zehnder, guests experience the old-world European charm of the Bavarian Inn – whether it’s the famous chicken dinners, fresh baked goods or Michigan’s greatest selection of German beer. Bavarian Inn also prides itself on being one of the top consumers of Pure Michigan agricultural products. [Press Room: http://bavarianinn.logos-communications.com/]

About Bavarian Inn Lodge: (bavarianinn.com) Nestled along the Cass River in one of Michigan’s top tourist attractions – Frankenmuth – is the state’s largest Indoor Water Park Hotel! The Lodge has 360 European-themed guest rooms, including whirlpool and family suites, four indoor pools, two water slides, three whirlpools, two gift shops, two lounges and two restaurants — all under one roof. The expansive 35,000 square feet Family Fun Center houses over 100 video and redemption games, a two-story children’s play village and Willy’s Kingdom indoor mini-golf course. In 28 years of business, the Bavarian Inn Lodge has been an important destination for travelers, evidenced by the 1.25 million room-nights that have been booked there since its opening, along with its top rating on TripAdvisor®. [Press Room: http://bavarianinn.logos-communications.comlodge/]

About Frankenmuth River Place Shops: Frankenmuth River Place Shops (www.frankenmuthriverplace.com) is an authentic re-creation of a Bavarian village located just minutes from the Bavarian Inn Restaurant and Lodge. The outdoor mall features more than 40 shops and attractions at one location. In addition to great shopping opportunities, visitors can enjoy historic architecture, floral gardens, streams, waterfalls, a full service day spa, video arcade, tons of fudge, candies, popcorn and ice cream.

Clicking And Scrolling Vacationers Advise
Frankenmuth’s Bavarian Inn Lodge and Bavarian Inn Restaurant

Frankenmuth, MI – July 24, 2014 – “The 2014 Trip Advisor® Certificate of Excellence Awards say it all!” says Judy Zehnder Keller, president and founder of Frankenmuth Bavarian Inn Lodge. “They say we’re doing our job: providing an excellent experience for our guests.”

The awards, only given to a select group of hospitality providers across the country, are in recognition of what actual visitors would advise prospective visitors. Bavarian Inn Lodge Ranks at a 4.5 of 5 score and Bavarian Inn Restaurant a 4.0 of 5 score.

The Frankenmuth Bavarian Inn Lodge is Trip Advisor’s most reviewed hotel in all of Michigan, thanks in part to its two new family-friendly, four-story waterslides and completely revamped indoor 18-hole mini-golf course.

The Bavarian Inn Restaurant, also a Certificate of Excellence winner, has just completed a significant renovation of its own with the addition of the Michigan on Main Bar and Grill. “This allows us to spotlight on our longstanding emphasis on Pure Michigan foods and enhance our focus on artisanal beers,” says Amy Zehnder Grossi, general manager. “It has people talking. The buzz we’re hearing is phenomenal.”

The Trip Advisor comments aren’t just read and acted on by prospective vacationers and diners. “Our team is constantly monitoring the site,” says Zehnder Keller. “We see what guests like and strive to exceed that bar for their next visit. If, for some reason, we haven’t met expectations then we do everything we can to make adjustments. If there’s anything we like to hear, it’s five words: ‘We’re planning our next trip!’”

One reason guests look forward to coming back is the benefits offered to the 20,000-plus members of the Perks Club. Zehnder Keller explains that Club members “get special rates and exclusive offers that are tailored to them. It’s our way of showing members how much we value them.”

The Bavarian Inn Restaurant and Bavarian Inn Lodge offer family-focused activities throughout the year, with popular events such as the Dog Bowl, an Olympic-style dog event on Memorial Weekend, a Hot Air Balloon Competition and seasonal activities at Halloween, Christmas, Chinese New Year, St. Patrick’s Day and many more.

Bavarian Inn’s Michigan on Main Bar and Grill offers guests a variety of Michigan beers, wines and beverages.