Tastes and Tales from the Travelers Club International Restaurant & Tuba Museum: Dishes that Inspire, Stories that Delight from Michigan's Most Unusual Eatery
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About this ebook
For twenty years, The Traveler's Club was Jennifer Byrom's respite for diners and employees alike, where she crafted both her recipes and relationships with care. While its doors are now closed, its spirit lives on. In Tastes and Tales from the Traveler's Club, Jennifer shares the recipes and philosophies that took a tiny hole-in-the-wall on a sleepy street corner to a state-wide treasure. You'll learn how Jennifer makes her famous falafel, the ingredients that should always be in your pantry, and why the "rules" of her recipes are meant to be broken. Above all, you'll see how life was a little brighter—and people were a lot happier—inside the four walls of The Traveler's Club.
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Tastes and Tales from the Travelers Club International Restaurant & Tuba Museum - Jennifer Byrom
Dishes that Inspire, Stories that Delight from Michigan’s Most Unusual Eatery
Jennifer Byrom
LifeNeedsTaste Press
copyright © 2020 jennifer byrom
All rights reserved.
tastes and tales from the travelers club international restaurant & tuba museum
Dishes that Inspire, Stories that Delight from Michigan’s Most Unusual Eatery
isbn 978-1-5445-1445-1 Paperback
isbn 978-1-5445-1446-8 Hardcover
isbn 978-1-5445-1444-4 Ebook
Cover author photo: Mark Chamberlin
Food photos: Yu Sean Wang
To my three sons, Joshua, Matthew, and Jason Cunningham, with all my love and gratitude.
Diversity is not a recipe for tranquility.
—Anonymous
I am particularly fond of this quote. I heard it while watching a documentary on Abraham Lincoln on PBS. I attribute it to him, but there may be no relationship.
In many ways, it describes me and my life.
If anyone wants to be creative, they have to be about change.
—Miles Davis
The Travelers Club was a source of great comfort and inspiration, if not tranquility, for me. I can write this book and be glad for all it describes and for all the people who will read it.
—jbb
Contents
Tales
Of Diversity, Inclusivity, and Equality
Partners
Welcome
Informal Timeline
What Is Authentic?
Cookbooks
Ingredients
Miller’s Ice Cream
Ice Cream
Politically Correct
Early Kitchen
Clueless
Growing Up
Local Business
PC, Again
Event
Inclusiveness
Vocabulary
Science Friday
Skirts
Why a Tuba Museum?
Majestic Monster
T-Shirts
Empowerment
Iranian Photos
Community Participation
Exotic
Hometown
Why the Condiment Trays?
Utensils
Taking It with Us
Community
Travelers Club Cream of Tomato Soup
To Peel or Not to Peel
Rotating Menus
Japanese Bar
Marching Tubas
Smashed Tuba
Music At Travelers Club
Notes from William White
Where Friends and Continents Meet
Tastes
House Recipes
Which Recipe?
Travelers Club Frijoles (Refried Beans)
Porotos Granados (Chilean Beans with Corn and Squash)
Beans, Glorious Beans
Black Beans, Travelers Club-Style
Cooking Beans
Cobbler (Filling)
Cobbler (Crisp) Topping
Baking Spice Blend
India, Parsee Eggs
Mediterranean Mix
William’s Superbad Italian Pasta Marinara
Travelers Club Peanut Sauce
Sweet Soy Sauce
Cream of Tomato Soup
Falafel
1971–1972: The Trip
JANUARY: AFRICA
Nigerian Pepper Chicken
Jollof Rice
African Mchanyanto
Nigerian Spinach Ata
Amiwo
Harissa
Amalou
February: MIDDLE EAST/MEDITERRANEAN
Babaganoush
Dried Fruit Soup
Michoteta (Cucumber and Cheese Salad)
Ararat Pilaf
Beef or Lamb Keufta
Simple Salad
Mujaddarah
APRIL: India
Spiced Trout
Lime Yogurt Chicken
Fenugreek Potatoes
Chola Chaat (Chickpea, Herb, and Potato Salad)
Chachumber
Lentils. Legumes.
Brinjal Sambhar (Spiced Eggplant and Lentil Casserole)
Coconut Rice Pudding
MAY/JUNE: Asia
Chicken and Melon Salad
Chicken and Cabbage Salad
Dengaku Miso Stir Fry
Fried Fish with Peanuts
Spice Blends
JULY: Caribbean
BBQ Sauce
Caribbean Coleslaw
Caribbean Coconut Curry Sauce
AUGUST–OCTOBER: The Americas
Peruvian Fish Anticuchos
Chilaquiles (Cheese and Tortilla Casserole)
Peruvian Rabbit Stew
Nopalitos (Cactus) Salad
Bolivian Cabbage Soup
Salada Carioca
Chunto (Guatemalan Turkey Chowder)
NOVEMBER/DECEMBER: Europe
Norwegian Fiskesalat
Ratatouille
Spanish Grilled Tuna and Sweet Pepper Salad
Chicken Paprikash
Garlicky Brown Butter Spinach
Liptauer Cheese Dip
Spanish Figs and Triple Sec
Condiments
Condiments
Travelers Club Salsa
Salsa Verde with Tomatillos
Sweet and Sour Tomato Chutney
Fresh Vegetable Chutney
Ajilimojili (Puerto Rican Fresh Salsa)
Salsa Verde
Mango Chop
Mint Cilantro Chutney
Miso Dengaku
Sesame Mustard Sauce
Sesame Soy Sauce
Beer at the Travelers Club
MARINADES
Sesame Lime Marinade for Seafood
Yogurt Tahini Marinade for Fish and Chicken
Pork Griots
Mediterranean Beef Kabob or Pot Roast
Mediterranean Lemon Chicken and Lamb
Caribbean Marinade
Soups
Soups
Umami Vegetarian Broth
Adobong Manok (Philippine Coconut Chicken Stew)
Aragon-Style Chicken Stew
Coconut Lime Soup with Chicken or Fish
Sopa de Lima (Mexican Chicken Soup with Lime)
Curried Chicken Stew
Acknowledgments
In Memoriam
Paying It Forward
About the Author
Tales
Of Diversity, Inclusivity, and Equality
And of Respect and Dignity
This wasn’t the book I was going to write two years ago. Four months ago, when I sent fledgling copy to the publisher, this still wasn’t the story. I overheard myself saying I was writing a nice little book.
Nice? Little? Where did that come from? What self-respecting adult minimizes her life’s hard work? Would a man do that?
My story is big and sloppy and a lot more interesting than little
and nice.
And it includes the Travelers Club International Restaurant and Tuba Museum.
This is a tale of a quirky restaurant that enlivened mid-Michigan during the last quarter of the twentieth century. And it’s my story, which straddles the last half of the twentieth century.
A lot of changes went down over that time. Analog to digital, film to digital, female news and sports broadcasters, frozen and freeze dried foods, women in government, plastics, birth control, Title IX, black and white TV, women owning their own bank accounts, color TV, space walks, women’s professional sports, home computers, internet, women wearing trousers to work, the Cloud, social media, women presidents and prime ministers around the world (except in the United States), mobile phones. And already this list is outdated.
Twenty years into the twenty-first century, why am I writing this book? Now? After all, these are everyday recipes that can be found on the internet.
I spent most of my adult life in a hurry to be in the future, not taking time to look back. Running a mom-and-pop restaurant requires being very much in the present. Learning to do that was a gift, along with so many lessons I learned from my life with the Travelers Club. Working on this book for the last two years has demanded that I take the time to look back at my time with the restaurant, but also to own my prior and present life. I’m glad for it; now I’m ready to look ahead. I’m older; I have a lot more things to do and say. I’m old, I’m busy, get out of my way. A phrase I coined a few years ago.
That’s why.
The Travelers Club International Restaurant and Tuba Museum was a wonderful microcosm of all things human. Good, bad, crazy, fearful, happy, grieving. It has been closed for seven years now, but it still holds the secrets and memories of so many of us who treated it like home.
Partners
The Travelers Club International Restaurant and Tuba Museum was the creation of William White and myself. It was a labor of love and stress for both of us, surviving twenty years because we both committed to working seven days a week, twelve and more hours a day, for many years. As well as keeping the books, managing advertising, and marketing, William was a tireless and innovative carpenter, engineer, and maintenance man. He was also an excellent cook.
I set about to create a menu and recipes that could be accommodated with the small amount of equipment we had, while being the on-call dishwasher, cook, waitress, and employee supervisor.
Tastes and Tales is not a definitive history of Travelers Club. It is a prism of my memories and recipes. I claim limited accuracy of dates or specifics of events!
I left Michigan in 2002 to live with my mother after my father’s death. I continued to manage the specialty menus online, but in time relinquished all management to William, who kept the restaurant running for another ten years. The events, recipes, menus, and photos offered in Tastes and Tales all originated from 1982 to 2002.
Welcome
This book is a collection of some of our favorite recipes, with memories unique to the Travelers Club.
Favorites become favorites because we and you, our customers, liked them a lot. Many entries that made up our permanent menu got there because we offered them temporarily and you asked that we keep them. Our Falafel, Peanut Stir Fry Sauce, and Cream of Tomato Soup were heroes of the Travelers Club.
We were a small restaurant, seating less than sixty, and our dining area was only one room. Our customers and staff became friends over time, swapping opinions and life’s wisdoms. Our menu and ambience represented much more than just the inspirations of one or two people. The Travelers Club is a composite of all who walked through our doors—their hearts, their minds, their opinions, and their children.
This cookbook, therefore, is more than recipes. It is a shared