Spring Thing 2018 Menu and Presenter

Spring Thing will be at Jack’s Waterfront Bistro in the Holiday Inn Spring Lake & Grand Haven, April 28th from 6pm-8:30pm.

Valerie Van Heest will be this year’s Spring Thing presenter. 

Valerie is an underwater explorer who has been involved in the discovery and archaeological documentation of numerous historic Great Lakes shipwrecks. Combining her passion for maritime history with her professional writing and design experience, Valerie shares her adventures through award-winning books, films, lectures and museum exhibits in ways to educate, entertain and inspire. She is an inductee in the Women Divers Hall of fame and the recipient of a Michigan State History Award for her work preserving and promoting the state’s submerged maritime history.   Valerie has written six books and numerous magazine articles.  She is a regular presenter at museums, libraries, and film festivals sharing the dramatic stories of mysteries on the Great Lakes, and she has appeared on television news networks as well as the National Geographic, History, and Travel Channels.  Valerie is a partner in the exhibit design firm Lafferty van Heest & Associates and serves as a director of the nonprofit Michigan Shipwreck Research Association, spearheading the search for and documentation of lost ships.

Dinner will include these great options which include soft-drinks, iced tea, and lemonade. It will also include a house salad and fresh warm rolls with butter. Alcohol, coffee, and tea will be available at the cash bar.

Prime Rib – 10oz Ounce Herb-Rubbed Prime Rib Served with Garlic & Chive Mashed Red Skin Potatoes & Chef’s Choice Vegetables

Atlantic Salmon – Fresh Atlantic Salmon Wrapped in a Puff Pastry Baked Golden Brown, Finished with Red Currant & Stone Ground Mustard Glaze Served with Rice Pilaf & Chef’s Choice Vegetables

Apple Chicken – Pan Seared Organic Chicken Breasts with Roasted Apple Compote & Creamy Brie Cheese with Rice Pilaf & Chef’s Choice Vegetables  

Vegetable Lasagna – Smoked Gouda Polenta Layered with Grilled Red Peppers, Portobello Mushrooms, Asparagus & Red Onion Finished with Pesto Alfredo Sauce & Fresh Bruschetta 

Pricing and additional information to come in the near future.