News Up North

Mission Point Resort – Purple Pig Roast – June 10 & 17, 2017

Purple Pig RoastMission Point Resort celebrates Mackinac Island’s Famous Lilac Festival with the Purple Pig Roast.

Enjoy delicious food along with lilac lemonade, lilac inspired cocktails, and craft beer flights.

Live music. Located on the spectacular waterfront lawn at Mission Point’s Bistro on the Greens.

Saturdays, June 10 and June 17, 1-4 PM
Bistro on the Greens, Mission Point
Cost: $25

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Mission Point Resort On Facebook

Below are the latest postings from the Mission Point Resort Page On Facebook.

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Saturday December 16th, 2017 - 9:55 am

Mission Point

Whether it was 30 years ago or just last season, were you #MarriedonMackinac? What is some wedding day advice you'd give to future brides and grooms?

Photo: Andrejka Photography
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Whether it was 30 years ago or just last season, were you #MarriedonMackinac? What is some wedding day advice youd give to future brides and grooms?

Photo: Andrejka Photography

 

Comment on Facebook

Enjoy every second...it goes so fast. Invest in a private carriage ride...it’s a priceless memory with priceless photos. And, hire Andrejka Hirsch as your photographer...you won’t regret it! 💗

Enjoy and enbrace the day.. it goes by way to fast!!!

Definitely hire an island local wedding planner like Carole with For The Love of Mackinac! She is an expert and has all of the insider tips. She truly makes wedding planning a fun experience!

Always stay best friends and vow to frequently go back to mackinac!

Natalie DeLong

Take lots of photos. Chelsea Poff

Enjoy every moment, enjoy your family and friends, and most importantly, remember your main objective- getting married to the love of your life! ♥️

Get married in the morning...Enjoy the island with family and friends the rest of the day...

Take a few deep breaths, be thankful for the day and ALL that it hold, and enjoy every second because it will go by fast...and you, your spouse, and all of your friends & family will look back in the years to come and remember how wonderful that day was.

It doesn't matter where you get married on Mackinac Island or if it is sunny or raining, you will never regret the decision to get #MarriedOnMackinac. And our advice? Relax! No matter what does or doesn't happen, enjoy the moment. It doesn't have to go perfect. As long as you have each other, everything is already perfect! 👩‍❤️‍💋‍👨❤️

Best place to get married!

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Friday December 15th, 2017 - 1:15 pm

Mission Point

Looking for a sneaky way to add a little green to your Christmas dinner? Try our Chef de Cuisine, Matt's delicious brussels sprouts recipe.

Screenshot to save!

Ingredients:
- 1 lb brussels sprouts, trimmed and cut in half
- 2 tablespoons of olive oil
- Salt & pepper to taste
- 1 cup, chopped hazelnuts
- 3 slices of bacon, chopped (preferably thick cuck)
- 2 tablespoons of maple syrup
- 2 tablespoons of fresh rosemary, chopped
- 1 cup, dried cranberries
- 1/4 cup of grated Pecorino-Romano cheese (can be substituted with parmesan or asiago as well)

Directions: Preheat oven to 425 degrees. Toss brussels sprouts with olive oil, salt and pepper together in a bowl until coated. Transfer coated sprouts to a baking sheet. Bake until sprouts are tender, about 15-20 minutes. Cook and stir hazelnuts in a skillet over medium-low heat until lightly toasted and fragrant, about 5 minutes. Transfer hazelnuts to a bowl. Cook and stir bacon in the same skillet over medium heat until crisp, about 10 minutes. Add maple syrup and rosemary and cook, stirring often, until the bacon drippings and maple syrup begin to thicken and stick to the back of a spoon, about 10 minutes. Combine cooked brussels sprouts and bacon mixture together in a large bowl and toss until well combined. Sprinkle in cranberries, toasted hazelnuts and Pecorino-Romano cheese; toss well. Enjoy!
... See MoreSee Less

Looking for a sneaky way to add a little green to your Christmas dinner? Try our Chef de Cuisine, Matts delicious brussels sprouts recipe.

Screenshot to save!

Ingredients: 
- 1 lb brussels sprouts, trimmed and cut in half
- 2 tablespoons of olive oil
- Salt & pepper to taste
- 1 cup, chopped hazelnuts
- 3 slices of bacon, chopped (preferably thick cuck)
- 2 tablespoons of maple syrup
- 2 tablespoons of fresh rosemary, chopped
- 1 cup, dried cranberries
- 1/4 cup of grated Pecorino-Romano cheese (can be substituted with parmesan or asiago as well)

Directions: Preheat oven to 425 degrees. Toss brussels sprouts with olive oil, salt and pepper together in a bowl until coated. Transfer coated sprouts to a baking sheet. Bake until sprouts are tender, about 15-20 minutes. Cook and stir hazelnuts in a skillet over medium-low heat until lightly toasted and fragrant, about 5 minutes. Transfer hazelnuts to a bowl. Cook and stir bacon in the same skillet over medium heat until crisp, about 10 minutes. Add maple syrup and rosemary and cook, stirring often, until the bacon drippings and maple syrup begin to thicken and stick to the back of a spoon, about 10 minutes. Combine cooked brussels sprouts and bacon mixture together in a large bowl and toss until well combined. Sprinkle in cranberries, toasted hazelnuts and Pecorino-Romano cheese; toss well. Enjoy!

Thursday December 14th, 2017 - 9:35 am

Mission Point

Main Lodge lobby or assembly hall?

Today's #ThrowbackThursday brings us back to when Mission Point was home to Mackinac College.
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Main Lodge lobby or assembly hall? 

Todays #ThrowbackThursday brings us back to when Mission Point was home to Mackinac College.

 

Comment on Facebook

Yes

Which one is Otis Von Blassigame?

This may be before 1968. Or aftet 1972.

This is not during the college years, this is before.

agree this was during the mra conference centre days.

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