Telling Our Culinary Story
Blush & Alexandra Inn Featured in Traverse Magazine’s August Issue
Northern Michigan has always been a destination for those seeking beautiful views, crisp lake breezes, and thoughtfully curated experiences. This August, Traverse Magazine turned the spotlight toward something even deeper: the stories that live on the plate. We’re honored that Blush Rooftop Terrace and Alexandra Inn are highlighted in the magazine’s Northern Michigan issue in a feature called “Telling a Culinary Story”, a piece that captures the heart of what we’ve been building here on East Bay.
A Deeply Rooted Sense of Place
The feature in Traverse Magazine explores how transparency, heritage, and hands-on experience are shaping modern Northern Michigan dining, and Executive Chef Luke Hill’s approach is a central thread. His background as an outdoorsman and his deep respect for the land inform everything on the menu. Signature dishes like the Cedar Plank Salmon are not only flavor-forward but they’re also storytelling devices. The salmon is roasted on custom-branded cedar planks crafted in-house, and when sliced, reveals the Alexandra Inn’s “A” logo: a quiet, elegant reminder that this is place-based luxury with intentional provenance.
It’s reflections like these that make a meal at Blush feel like more than dinner. It’s a moment of connection, seeing the care and origin in each component and understanding where it came from.
Authenticity Beyond the Farm
One of the highlights called out in the article is our wild rice pilaf, built around manoomin which is the traditional, hand-harvested wild rice of Indigenous communities. Unlike cultivated varieties, true manoomin is a wild aquatic grass, and its inclusion is both a nod to regional traditions and a celebration of sustainable sourcing. Chef Hill first spotted signs of wild rice during his drive from Montana to Michigan, and what started as curiosity became a commitment to working with ingredients that carry history and meaning. “There’s something powerful about food that’s harvested in a traditional way,” he says, a sentiment that reverberates through each bite, connecting guests to the land and the stewards who tend it.
Small choices reinforce this ethos in unexpected ways. Maple sugar takes the place of refined cane sugar. House-made vanilla extract is infused with vodka from Mammoth Distilling using rye grown nearby on South Manitou Island. These seemingly small swaps accumulate into a larger philosophy: every detail is an opportunity to honor the region and elevate the guest experience.
Extending Connection Beyond the Table
For Chef Hill, farm-to-table isn’t a buzzword, it’s a culture to be shared with guests. Blush doesn’t just list farms and producers on the menu; we invite diners to meet the people behind their food. Printed guides highlight the sources, encouraging guests to visit local markets and build their own understanding of the ingredients they enjoy. “It’s about empowering people to find these ingredients themselves, to cook with them at home, and to realize it can be healthier and more affordable than the grocery store,” Hill explains.
Beyond education, we’re evolving experiences. The “catch and cook” offering, developed with a local charter service, lets guests fish in Grand Traverse Bay and bring their catch back to be prepared the same day by our kitchen. It’s a literal full-circle moment: guests know where the fish came from, they see the water where it was caught, and moments later, they’re savoring it from the plate. That kind of immersive narrative is what makes a meal at Blush memorable in the way good stories are.
The Full Experience: Stay Where the Story Begins
The feature’s focus on culinary storytelling dovetails perfectly with the rest of the Alexandra Inn experience. Whether you’re joining us for breakfast, weekend brunch, or dinner at Blush, why not extend the moment and make it a stay? Alexandra Inn sits right on East Bay, offering waterside charm and easy access to downtown Traverse City. Guests are invited to “stay a little longer”, to wake up to lake views, savor a thoughtfully prepared brunch, and then return for a rooftop dinner as the sun dips over the water.
Our collaboration of hospitality and food is intentional. The place you rest your head is tied to the place you dine, and both are steeped in the same regional care expressed in the magazine’s piece. That’s why we love seeing our values reflected in Traverse Magazine, because it tells the same story we’ve been living.
Come See What’s on the Menu
If you’ve seen the August issue, you’ve caught a glimpse. If not, this is your invitation: come taste the story. Whether it’s the cedar plank salmon with the hidden “A,” the wild rice pilaf rooted in tradition, the elevated small details like maple sugar and house-made vanilla, or the experiential “catch and cook” adventure, there’s a narrative waiting for you to be part of.
Come Try our Cedar Plank Salmon Dish Yourself
Reserve your table at Blush today! Click here to make your dinner reservation.
Connect with Food - Join us for a Vanilla Distilling Workshop
Interested in learning more about how vanilla extract is made? Join us for a one-hour hands-on workshop with Mammoth Distilling as part of Traverse City Food and Wine. The class is on August 20th from 1-2 PM and participants can make their own 8oz take-home extract, enjoy cocktails, homemade cupcakes, and great views! Click here to claim your tickets.
Stay Longer with Us
Let the sunset and sound of waves soothe you to sleep! Enjoy more than just dinner and reserve a full getaway with us at Alexandra Inn. Click here to reserve your beachfront getaway.