Regional Cuisine & Everything in Between
From hand dipped chocolate, sweet breads, hearty meat pies, interesting sausages, fresh fish straight from the Bays, or for the more adventurous a raw meat dish there is something to appeal to every palate and every level of interest for the culinary adventurer. Some of our regional specialties are…
In 1906, a young Lebanese immigrant named Joseph Sayklly pursued the American dream by opening his own shop on Ludington Street in Escanaba, on Michigan’s Upper Peninsula. Together with his wife, Mary, and their nine children, Joe built Sayklly’s into a thriving local landmark. Folks stopped by to take home a bag of Sayklly’s famous candy or lingered at the soda fountain to savor treats made with hand-cranked ice cream (and maybe flirt with a sweetheart). Some of the biggest sellers in the early days, like peanut brittle, hand-pulled taffy, hand-dipped chocolates, peanut clusters, and fudge, are still sold today.
Cardamom (car·da·mom) Twist Bread
This is a wonderfully moist flavorful sweet bread that has spices that play gently across your palate while the exotic heady aroma of cardamom stimulates your senses. Part bread, part coffee cake be sure to pick one up to enjoy while in Delta County.
Limpa Rye Bread
This bread is a light brown dense flavorful bread that gets its unique characteristics from the rye flour and a touch of molasses that adds a sweet smoky character to this regional bread. Served with real butter or a butter alternative, Limpa Rye is a must have while in our area.
The pasty is a traditional Upper Peninsula food, it is the original fast food of miners and lumberjacks alike. Made with beef, potato, onion, rutabaga, and carrots wrapped in a light flaky dough with a crimped edge in the shape of half moon.
The pasty originated in Cornwall, England and was brought to the area Cornish miners. The mythology of the food is that miner’s wives took everything left over from Sunday dinner and wrapped it in a pastry shell for their husbands and sons to heat up on the end of a shovel using their miners’ lanterns. Pasties are readily available through out Delta County with every restaurant having their own “secret” family recipe that has been handed down through the generations.
This type of sausage arrived with the Norwegian and Swedish settlers and with the abundance of potatoes that are grown in our area it seems a perfect dish. For every 15lbs of potatoes in the sausage there is only 6 lbs of meat.
Walleye, whitefish, and perch straight from the Bays are served in a variety of ways by a wide variety of restaurants in Delta County. The Friday night fish fry is a community tradition, and as much an occasion to socialize with friends as it is to enjoy the bounty and benefits of living in a waterfront community.
The origins of this dish remain a mystery, possibly Scandinavian, and it is not served in any restaurant. This dish is served in households and at many deer camps during the Holidays. The dish is raw hamburger, chopped onion, a raw egg, and lots of spices all mixed together served raw on crackers. We do not recommend serving this dish as eating raw meat or eggs can be hazardous to your health, we just wanted to share some UP extreme cuisine.