River’s End Block Party coming Sept 27th!


On Saturday, September 27th a brand new event debuts in Traverse City, the River’s End Block Party featuring great music, excellent food, fantastic beer & wine and lots of fun!

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Vegan Dinner with Epicure Catering at Little Fleet


Next Thursday, September 18th The Little Fleet hosts the first of their offseason dinners: The Clean Plate Club Vegan Dinner with Epicure Catering.

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Celebrating One Year of Food Trucks in Traverse City

TC-Green-Lights-Food-TrucksOne year ago today, the Traverse City City Commission passed an ordinance allowing food trucks to operate on city property. A year later, that decision has really paid off with (at last count) a bakers dozen of food trucks operating in and around Traverse City.

Read on for more including our listing of Traverse City food trucks!

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A’s Food with an Accent coming to Little Fleet

Antonio-Simao-As-Food-with-an-AccentAntonio Simão aka “A” says, “When I asked my wife Kim, ‘Will you marry me?’ she said ‘Only if you move to Traverse City.’ I asked where that was and she raised her hand to show me the map.”

Twelve years later, he’s still in Traverse City and gearing up to open A’s Food with an Accent at The Little Fleet. Antonio started his culinary career at a family restaurant in Portugal when he was 17 and then spent 16 years working on cruise ships and traveling the world.  With his daughter grown and off to college, he’s done working as a home dad and ready for a new challenge. Read more

Beer & Cheese Tasting Thursday at The Little Fleet!

The Little Fleet is hosting a Beer & Cheese Tasting on Thursday, March 13th that pairs the beers of Brewery Terra Firma with cheeses from Boss Mouse Cheese.

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Enjoy winter’s table with Epicure Catering & Roaming Harvest

On Friday, March 28th at 6:30 PM, The Little Fleet will host the next dinner in their Food Truck Dinner Series, a 4 course, farm-to-table dinner with Epicure Catering & Roaming Harvest.

Andy Schudlich & Cammie Buehler of Epicure Catering

Andy Schudlich & Cammie Buehler of Epicure Catering

For a decade, Epicure Catering founders Andy Schudlich & Cammie Buehler have been creating local and seasonal menus for weddings and other events. One of the ways they’ve made their name is with an uncompromising commitment to sculpting menus using the food that’s in season. Although most of us are probably looking out the window and seeing nothing but snow in season, it’s there if you know where to look.

Andy says, “The things that are in season in wintertime are the things that are still in the ground, beets, carrots, parsnips, sunchokes. They’re the vegetables that nature will put up on her own – you can leave them in the ground and they’ll get sweeter and better. Of course you still have dig them out.”

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