A nostalgic trip down Memory Lane at Schuler’s

Having grown up in Michigan, I have many fond memories of Sunday brunches at Schuler’s in Marshall, Michigan. Originally opened in 1909, Schuler’s is a Michigan fixture that specializes in heavier traditional dishes such as prime rib and London broil. The attached pub, Winston’s, features some lighter bar fare such as the classic Schuler’s Bar Cheese and barbeque meatballs.

Jonathan Schuler represents the fourth generation of Schulers behind the restaurant. He serves as narrator and guide to the many traditional and updated dishes featured in Schuler’s: Fresh Recipes and Warm Memories. Classics such as Schuler’s Bar Scheese (vastly superior to the bland supermarket variety; Schuler’s sold the recipe to Cambell’s Soup in 1982) and barbeque meatballs sit side-by-side with more contemporary offerings such as Goat Cheese Gratin, Savory Pesto Cheesecake, Creamy Sauteed Morel Mushrooms, and Baked Artichoke Hearts with Bread Crumbs and Fresh Herbs.

Sandwiches includes such gems as Roasted Vegetable Panini with Handmade Hummus and Feta Cheese, Schuler’s Classic Reuben, and Fresh Basil, Tomato, and Camembert on Grilled Sourdough.

Soups include Schuler’s divine Seafood Chowder, Midwest Corn Chowder, Pumpkin Bisque, and Michigan Bean and Vegetable Soup.

From the lakes and oceans, we have the Perfect Crab Cake, Broiled Whitefish with Herbed Butter (a Michigan delicacy), Grilled Salmon with Balsamic Vinegar Roasted Beets, and Hazelnut Crusted Walleye.

There is also a large assortment of meat- and game-based recipes such as Venison Ragout, Venison Loin with a Cherry Cognac Sauce, Prime Rib, Pan-Roasted Duck, and London Broil.

To round out the collection of favorites, there are also numerous recipes for bread, salads, omelettes, pastas, simple and delicious vegetable sides (Roasted Asparagus with Pine Nuts, Cauliflower with Lemon and Herb Butter, alcoholic beverages, and divine desserts, including Schuler’s classic Baked Alaska.

The cookbook is beautifully presented, featuring a very informative introduction about Schuler’s origins and family ties, changes that the restaurant has undergone across the decades, and numerous photos of the restaurant, including overlays of the many famous literary quotations painted along its walls.

Recipes are clearly presented step-by-step, many with an informative introduction from Jonathan Schuler on preparation and presentation, and the included photographs are mouthwateringly gorgeous. Jonathan’s guidance is easy to follow, with no “fancy” equipment or techniques necessary, so this is a perfect cookbook for the beginner as well as the professional. This is a beautiful tribute to a Michigan dining institution, and one that brought back many happy memories of dining at Schuler’s over the last twenty years.

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