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Events, GLTS Updates, News, Uncategorized

Same Old New Owners – Fun Photos

FOR IMMEDIATE RELEASE:
Contact: Chris Sack
T: 231.645.7873/TF: 877.645.9363
————————————————————————————————

Great Lakes Tea & Spice Company, Glen Arbor, MI
March 16, 2016

The biggest news coming out of Glen Arbor thus far this year (yes, it’s like Lake Woebegone, only smaller) is that Great Lakes Tea & Spice Company, your source for all your favorite tea and spice products, is STILL UNDER THE SAME OWNERSHIP!  After dabbling with the concept of transitioning the business over to new owners, things worked out for the best, with Chris and Heather Sack retaining full ownership of the company!  What does this mean to you/our customer base?
  • Many of the good things you love about GLTS will stay the same!
  • You get to see Chris and Heather again and again!
  • What we started in 2006 will remain our own going into the next DECADE of ownership!
Check out these great pics from the history of Great Lakes Tea & Spice as we went from operating out of a 10′ x 10′ shed into two sheds and then into our 6610 Western Avenue location on the main drag in Glen Arbor!
As always, THANK YOU so much for being our customers!
Best,
Chris and Heather Sack – Co-Founders/Owners
Great Lakes Tea & Spice Company, LLC
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GLTS Updates, News

Greatness of GLTS

How lucky are we to have survived the last DECADE?

Here is how lucky!  We have the best customer base of any small business in Northern Michigan.  We started something good in 2006 and people recognized it and supported our cause.  When you aim high, you are more likely to get good results than when you set your sights on some mediocre level of quality, sales, the whole bundle.  Great Lakes Tea & Spice began in ’06 with a goal of changing the palate of the average Midwestern/Great Lakes cook, chef or “hot beverage” connoisseur .  Our goal was to raise the bar on flavor and we did just so.  Putting effort in at every possible angle:  hosting “in-home” teas and tastings, building national and international wholesale clientele, opening tea houses in major health-provider locations, and most importantly, creating a brick and mortar space in the most beautiful place in America (Glen Arbor/Sleeping Bear Dunes) to invite lucky “experientialists” (yes, that’s a made up word) into our tea and spice domain to taste flavors that really motivate good grilling, cooking, and hot or iced tea drinking.  Remember our flowering teas??? Yeah, they’ve been around for over 500 years – not just a passing fancy.

Ten years later, we are proudly under the same ownership, boasting as many new, great flavors as we can, all in the same .15 acres of beautiful Glen Arbor, Michigan.

In conclusion, there maybe a little luck to go along with it, but there has also been a great deal of hard work and risk taking.  Not only from US, but from our customers who were willing to “try something new and different”.  Thank you for hanging in with us and we promise new and exciting things from the little Tea & Spice shop that could!

All our best,

Chris & Heather Sack

Great Lakes Tea & Spice Company, LLC

877.645.9363/231.645.8327

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Recipes

Apricot/Citron Collard Greens

Apricot/Citron Collard Greens

1 small Onion

2 oz. Diced Bacon

2 cups Chicken Stock

1/2 cup Apricot Preserves

1/2 cup Citron Balsamic Vinegar from Great Lakes Tea & Spice

1 Tbsp Hot Sauce

1 bunch Collard Greens, stems removed and cut into a chiffonade*.

Prep: In a 2 qt. pot saute bacon and onions together. When bacon is crispy add stock, apricot preserves, Citron Balsamic Vinegar, and hot sauce. Bring to a boil, add collard greens and reduce heat to a simmer. Simmer for 45 minutes (adding 1/2 cup of water half-way through if it reduces too much) and serve with corn bread muffins for soaking up the broth.

*Chiffonade: stack whole, de-stemmed leaves (very important to remove all the tough stems from greens like this, otherwise there will be unpalatable bits in your finished product) and roll up like a cigar. Cut in 1/2 inch segments so that when finished you have strips of greens that will cook evenly.

Thank you to our in-house Chef, Stuart Mitchell, for his amazing flavor ideas!

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Recipes

Meyer Lemon & Chorizo Mustard Greens

Meyer Lemon & Chorizo Mustard Greens

1 small Onion

0.5 lb Chorizo

2 cups Chicken Stock

1/4 cup Agave Syrup

1/2 cup Meyer Lemon Balsamic Vinegar from Great Lakes Tea & Spice

1 bunch Mustard Greens, stems removed and cut into a chiffonade*.

Prep: In a 2 quart pot, saute chorizo and onions until cooked through. Drain excess fat than add stock, agave syrup, and MeyerLemon Balsamic Vinegar and bring to a boil. Add trimmed mustard greens and reduce heat to a simmer. Cook for 45 minutes (adding a half a cup of water half-way through if it reduces too much) and serve with sourdough bread for soaking up the broth.

*Chiffonade: stack whole, de-stemmed leaves (very important to remove all the tough stems from greens like this, otherwise there will be unpalatable bits in your finished product) and roll up like a cigar. Cut in 1/2 inch segments so that when finished you have strips of greens that will cook evenly.

Thanks to our in-house Chef, Stuart Mitchell, for his cost-conscious recipe ideas!

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GLTS Updates, News, Recipes

Eating Healthy Doesn’t need to be Expensive!

The following are three recipes for some of the most flavorful, and healthy greens.  It's as simple as having one of our white balsamics handy to add to the recipe.  Most of these greens are readily available at most grocery stores so… ENJOY!

 

Meyer Lemon & Chorizo Mustard Greens

1 small Onion

0.5 lb Chorizo

2 cups Chicken Stock

1/4 cup Agave Syrup

1/2 cup Meyer Lemon Balsamic Vinegar from Great Lakes Tea & Spice

1 bunch Mustard Greens, stems removed and cut into a chiffonade*.

Prep: In a 2 quart pot, saute chorizo and onions until cooked through. Drain excess fat than add stock, agave syrup, and MeyerLemon Balsamic Vinegar and bring to a boil. Add trimmed mustard greens and reduce heat to a simmer. Cook for 45 minutes (adding a half a cup of water half-way through if it reduces too much) and serve with sourdough bread for soaking up the broth.

 

 

Apricot/Citron Collard Greens

1 small Onion

2 oz. Diced Bacon

2 cups Chicken Stock

1/2 cup Apricot Preserves

1/2 cup Citron Balsamic Vinegar from Great Lakes Tea & Spice

1 Tbsp Hot Sauce

1 bunch Collard Greens, stems removed and cut into a chiffonade*.

Prep: In a 2 qt. pot saute bacon and onions together. When bacon is crispy add stock, apricot preserves, Citron Balsamic Vinegar, and hot sauce. Bring to a boil, add collard greens and reduce heat to a simmer. Simmer for 45 minutes (adding 1/2 cup of water half-way through if it reduces too much) and serve with corn bread muffins for soaking up the broth .

 

 

Lacinato Kale with Bacon Pomegranate Balsamic Vinegar

1 small Onion

2 oz. Diced Bacon

2 cups Chicken Stock

1/2 cup Brown Sugar

1/2 cup Pomegranate Balsamic Vinegar from GLTS

1 tbsp Hot sauce

1 bunch Lacinato Kale, stems removed and cut into a chiffonade*  (Lacinato Kale is also known as Tuscan kale or Dinosaur kale).

Prep: In a 2 qt. pot saute bacon and onions together. When bacon is crispy add stock, brown sugar, Pomegranate balsamic vinegar, and hot sauce. Bring to a boil, add Lacinato kale and reduce heat to a simmer. Simmer for 45 minutes (adding 1/2 cup of water half-way through if it reduces too much) and serve with cherry walnut bread for soaking up the broth.

*Chiffonade: stack whole, de-stemmed leaves (very important to remove all the tough stems from greens like this, otherwise there will be unpalatable bits in your finished product) and roll up like a cigar. Cut in 1/2 inch segments so that when finished you have strips of greens that will cook evenly.

Hats off to our in-house Chef, Stuart Mitchell, for these delicious and cost-effective flavor ideas.

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Events, GLTS Updates, News, Recipes

Dollar For a Good Cause – NEW!!! Sleeping Bear Heritage Blend

Here is a great press release from the organization we are supporting in their construction of a new trail in Sleeping Bear Dunes National Lakeshore.  

 

FOR IMMEDIATE RELEASE                                                                                                           

March 7, 2012

Contacts:  Pam Darling, Development Director for TART Trails, Inc.  (231) 941-4300 or pam@traversetrails.org

 

Great Lakes Tea & Spice creates special blend to benefit Sleeping Bear Heritage Trail

GLEN ARBOR – Great Lakes Tea & Spice of Glen Arbor created a special seasoning to benefit the Sleeping Bear Heritage Trail (SBHT). The blend is based on a 1930’s seasoning recipe from the Peter Van Nort family and is appropriately named Sleeping Bear Heritage Blend, as $1 from each sale will support the new trail. Van Nort shared a little history of the appealing seasoning, “The blend is a recipe from my grandmother, delivered to me by my aunt who turned 100 last February. Everybody who has used the blend loves it and asks for more."

The combination of sea salt, celery salt, garlic powder, ginger and parsley, is a great addition to potatoes, tomatoes, squash and eggs. Purchasers will enjoy the versatility of the spice blend and knowing that they are supporting the Sleeping Bear Heritage Trail, which will complete construction of the first 5-mile segment this summer. The SBHT blend may be purchased online at www.TEAandSPICE.com, or at the Great Lakes Tea & Spice headquarters at 6610 Western Avenue in Glen Arbor. A 2.5 ounce tin is $7.95, and the 8 ounce tin is $13.95.

To donate or learn more about the Sleeping Bear Heritage Trail please visit www.sleepingbeartrail.org or call TART Trails, Inc. 231.941.4300.

Photo: http://www.flickr.com/photos/tarttrails/6956671219/sizes/m/in/photostream/

PICTURES: Sleeping Bear Heritage Trail pictures may be downloaded and reproduced at http://www.flickr.com/photos/63844875@N04/  Click on a photo you would like, and click on “All sizes” to download.

The Sleeping Bear Heritage Trail is a project of the Leelanau Scenic Heritage Route Committee (LSHR).  Trail development is a partnership between the LSHR Committee, the Michigan Department of Transportation, Sleeping Bear Dunes National Lakeshore, Friends of Sleeping Bear Dunes, and TART Trails.  Funding for trail development comes from federal and state grants, foundations, and individual donations.

About TART:

Traverse Area Recreation and Transportation (TART) Trails, Inc. is a nonprofit 501 (c)(3) organization formed in 1998 and located in Traverse City, Michigan. TART works to enrich the Traverse area by providing a network of trails, bikeways and pedestrian ways; and encouraging their use. TART Trails include a network of trail systems located in Grand Traverse and Leelanau counties. It is estimated that the trails serve over 200,000 users annually while preserving valuable community green space. TART is working to integrate these trails into the community by advocating for interconnected bike lanes, bike routes and sidewalks, and is also working to extend these trails to connect with a developing regional trails system. For more information about TART Trails, please visit www.traversetrails.org

About Sleeping Bear Dunes National Lakeshore:

Sleeping Bear Dunes National Lakeshore is a unit of the National Park Service established in 1970.  The Lakeshore preserves the outstanding natural and cultural heritage of the area so that all may experience and appreciate it.  Significant resources of the Lakeshore include forests, beaches, dunes, and glacial landforms, as well as maritime, agricultural, and recreational historic features.

 

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GLTS Updates, News, Tea

Making Superior Green Tea

Here is our lesson in the easy production of superior Green Tea found on YouTube.  The most important variables are water temperature (keeping it low) and steep time (keeping it short).  The tea being prepared is our fine Japanese Sencha, Garden Island Green Tea.  Go to:  http://www.youtube.com/watch?v=l85HHLPMdig&feature=youtu.be

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Recipes, Tea

Great Valentine’s Mar”TEA”nis

 

 

We have been longing to bring you this recipe for some superior Green Rooibos Sunsplash Mar"TEA"ni's now for years.  Finally we got around to producing a very nice, full strength infusion with both our Green Rooibos Sunsplash herbal/fruit blend and our up and coming Turkish Delight herbal blend.  Both blends have a fruit body, and are perfect in a dry martini.  It is up to you whether you want to add a little dash of Pomegranate cocktail syrup or not.  

Two preparation methods:

0.5 liter glass jar with tight fitting lid

0.5 liter pyrex container

Tea strainer

Bottle of Valentine Vodka

Tin of Green Rooibos Sunsplash or Turkish Delight (up and coming product)

Measure out 300 ml of vodka and pour into glass jar.  Add 4 tsp of Green Rooibos Sunsplash (or Turkish Delight).  Stir.  Cover and allow to infuse for 48 hours.  

Strain into pyrex and then again back into jar so no tea particulates are in the mix.

Dilute to taste and shake into mar"TEA"ni carafe.  Pour ICE COLD into martini glass.  Enjoy!  Also enjoy in mixed drinks.

Method #2

Steep tea with vodka in heat resistant pot over stove for 10 minutes at 160 degrees F.  Do not allow to exceed this temp or alcohol will evaporate.

Strain, allow to cool and enjoy as a mixer or mar"TEA"ni

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Events, GLTS Updates, News, Tea

January is National Tea Month! Get it while its HOT!

Just a reminder that January is National Tea Month!  Here is a great opportunity to honor the deliciousness and health benefits of all types of tea whilst you sip your way through the colder winter months.

Here is a mini-"Tea 101" to peak your interest:

The Origins of Tea

The tea story started in China circa 2737 BC. During this time, the tea plant was found to have a number of medicinal properties. Legend says that Emperor Shen Nung (The Divine Healer) was sitting in the shade of a wild tea tree, boiling some drinking water, when a breeze blew a few leaves from the tree into the pot and gave the water a flavor that he found delicious. He experimented further and found it to have medicinal properties, as well as a pleasing flavor. He urged the Chinese people to cultivate the plant for the benefit of the entire nation. Over time, he has become the Legendary Father of Tea.

All teas come from the same plant:  Camellia sinensis. 

 

Varieties of Tea  (click any of the links for tea type to be taken to our selections)

How the leaves are processed will determine their final classification as black, green, and oolong teas.  The main difference between the many tea varieties is how much oxygen the leaves are allowed to absorb during processing.  Much oxygen produces dark-colored black teas. Little oxygen results in green tea. Unprocessed leaves are called white tea.

Black Tea undergoes a full fermentation process composed of four basic steps – withering, rolling, fermenting, and firing (or drying). First, the plucked leaves are spread out to wither. The withered leaves are then rolled, in order to release the chemicals within the leaf that are essential to its final color and flavor. The rolled leaves are spread out once more to absorb oxygen (oxidize), causing the leaves to turn from green to coppery red. Finally, the oxidized leaves are fired in order to arrest fermentation, turning the leaf black and giving it the recognizable tea scent.

Green Tea is often referred to as "unfermented" tea. The freshly picked leaves are allowed to dry, then are heat-treated to stop any fermentation (also referred to as oxidation). In China, traditional hand-making methods are still employed in many places, particularly in the manufacture of the finest green teas you'll find offered here.

Oolong Tea is generally referred to as "semi-fermented" tea and is principally manufactured in China and Taiwan (often called Formosa, its old Dutch name). For the manufacture of oolongs, the leaves are wilted in direct sunlight, then shaken in bamboo baskets to lightly bruise the edges. Next, the leaves are spread out to dry until the surface of the leaf turns slightly yellow. Oolongs are always whole leaf teas, never broken by rolling. The least fermented of oolong teas, almost green in appearance, is called Pouchong.

White Tea is produced on a very limited scale in China and India. It is the least processed of its many varieties. The new tea buds are plucked before they open and simply allowed to dry. 

Tea is one of the healthiest beverages in the world!

The Health Benefits of Tea

From fighting bad breath to cancerous tumors, the health benefits from tea are immense, and it is likely that even more will be discovered in the near future.  There is a lot of research currently focused on the health benefits of tea.

All types of high quality, loose teas offer health benefits, so find a flavor that appeals to your palate.  Here are some health benefits associated with tea:

(These statements are not intended to diagnose, treat, cure, or prevent any disease.  These statement have not been evaluated by the FDA.)

White Tea

· Contains cancer fighting anti-oxidants

· Cooling and detoxifying

· Has the lowest content of caffeine found in all teas

· Anti-aging and anti-stress properties

· High L-theanine amino acid content promotes longevity and concentration

Green Tea

· Highest content of cancer fighting anti-oxidants

· Antiseptic and anti-viral effects

· Fights degenerative diseases and supports immune system function

· Potent source of vitamins and minerals

· Effective for slimming and weight loss

Oolong Tea

· High content of tea polysaccharides

· Lowers cholesterol and blood sugar

· High content of anti-oxidants

· Potent source of vitamins and minerals

· Effective for slimming and weight loss

Black Tea

· Heart health:  black tea can prevent heart attacks

· Helps prevent plaque build-up in arteries

· Increases bone density

· Fights bad breath & kills bacteria in the mouth that can cause cavities.

 

 

 

 

 

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Recipes

Great Lakes Beef n’ Bean Chili

Ingredients:

1 can Tomato Sauce

1 can Tomato paste (sm)

1 can Diced Tomatoes

1 can Dark Kidney Beans – drained

1 can Light Kidney Beans – drained

1 can Black Beans – drained

1 can corn – drained

1.5 cans Beef Broth

5 cloves Garlic

1.5 large white onions

2 x Bell Pepper – Red/Orange 

1/2 tsp Dried basil

2 x Bay leaf

2 tsp Chili Powder (your favorite brand)

1-2 tsp Cayenne Pepper 

1-2 tsp Ancho Chile Powder from GLTS- 1-2 tsp

3 Tbsp  Pepperino EVOO Arbol Chili Infused Olive Oil from GLTS

1 – 2 tsp Sweet Smoked Spanish Paprika or Hot Smoked Spanish Paprika from GLTS

2 Tbsp  Oaxacan Coffee Grill Rub from GLTS 

2 Tbsp Mole de Cacao – Chocolate Chili Rub from GLTS or Grocer's Daughter Chocolates of Empire, MI 

2 Tbsp Marmelada de CacaoChocolate/Cacao Marmalade from Grocer's Daughter Chocolates of Empire, MI 

1/8 – 1/4 cup Maple Syrup from Casier's Maple Syrup & Glen Lake Orchards of Empire, MI 

3 lb Chuck Roast from Halpin's Land of Goshen of Kaleva, MI or your local Grass Fed Cattle Farm

1/4 cup Red Wine optional

 

Preparation Instructions:  

Start by dicing onions, place 2Tbsp Pepperino Olive Oil into large skillet and bring to medium heat.  Finely dice or press garlic into hot oil and simmer for 1-2 minutes.  Add onions and simmer for 4 – 5 minutes until softened and sauteed nicely.  Add cans of beans, corn, broth, and tomato products to large slow cooker or 8 quart pot on stove on medium heat.  When sufficiently warmed, add onions and garlic and stir thoroughly.  Don't wash pan yet so you can sear beef using light remaining oil in pan.

Cut chuck roast into small 3/4' – 1' pieces and dust with Oaxacan Coffee Grill Rub liberally.  Don't add extra oil to pan as this is a dry rub and works best when limited/no oil is used.  Sear meat on medium-high heat for just 1 minute and/or until entirely browned.  Add meat to chili pot and raise temperature to medium-high for 30 – 45 minutes – stirring regularly.  Add in additional spices, herbs, maple syrup and Marmelada to taste as you cook over the next hour or so.  Add red wine just an hour before serving (optional).

Turn slow-cooker or range to low-medium heat for the next 6 – 8 hours and simmer all day if possible.  

Serve with shredded Colby-Jack and Sour Cream and corn bread!  Feeds 8 – 10.

 

 

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