Foodie At The Pointe

When Alan Mullins met his mentor 22 years ago, it began a journey of parting ways and reacquainting that has led to a very special moment in time today.

Alan Mullins grew up cooking in his mother's and grandmother's kitchens in northern Kentucky.  They planted and grew their own gardens, cultivating a lifelong love for Alan of food.

With a devilish grin, Alan quietly confesses, "I'm a Foodie".

Courtesy of Google Images

A Foodie is someone who has an ardent or refined interest in food.  To be a foodie is not only someone who likes food, but has an interest in everything about it.  Alan is captivated by how food grows, how it can be cultivated, and how different natural flavors and textures of food can be used to produce a meal that not only satisfies the needs of the body, but feeds the soul as well.

Courtesy of Google Images

Growing up cooking in Kentucky, Alan naturally took a job in high school at a restaurant.  He eventually headed toward Cincinnati where the choice of restaurants is vast and eclectic.  While working there, he began to hear of a Chef who was receiving favorable reviews and was the buzz of the Chefs' grapevine, but when Alan applied for a job to work with this up and comer, he was turned down by a partner and didn't meet Chef Tim at that time.

In 1989, Alan went to work for a caterer where Tim was also working, at the Union Terminal in Cincinnati.  The Union Terminal housed museums which, among other attractions, played host to the famous Freedom Center. Alan worked as a cook for the Union Terminal's on-site catering company.  He began to respect and admire his mentor then, but they both took other offers and didn't work together again until Alan took a job with the Cable House, another restaurant in Cincinnati.  Alan furthered his tutelage under Tim, then took a position as Chef at a 500 slip marina on the Ohio River.

Union Terminal, Cincinnati (Google Images)

After the marina experienced a down turn, Alan found himself without a job.  He became a drywaller for a time, but the restaurant industry continued to call to him, and he eventually took another position with Chef Tim, at Tellers of Hyde Park.  This restaurant was very upscale, housed in an old bank building located within an area of old money in Cincinnati.

Courtesy of Google Images

When Tim left Hyde Park, Alan became the Chef, and using Tim's recipes, won 3 awards at Taste of Cincinnati.

For the next several years, Alan learned more about his craft working at different types of restaurant, from Italian to Mexican to American Bistro fare, and everything in between.  He spent 5 years at Northern Kentucky University in contract dining.  Those five years were rough, with a job he didn't particularly like, 4 surgeries for injuries sustained while working, and 3 family deaths.  He eventually went back to being a line cook.

All of Alan's experiences through the tumultuous years of an unsteady economy in the restaurant industry have taught him many things, but the most important lesson Alan learned was to define what he really wants.  What Alan wants is to work with his mentor, friend, and hero, Tim.

Now Alan has come full circle.  

When he received an invitation from Tim to uproot his life, come to a place where something brand new and special is happening, Alan responded with a firm yes.  He is eager and thankful to be working with Tim in an opportunity with fresh beginnings and solid backing.  And Alan is content.

There are still a few details to be worked out.  Alan's wife and son are in Cincinnati and he returns home often - though not often enough! - to spend time with them. He needs to find a place to live close by.  But amidst the kinks is Alan's overwhelming excitement about The Pointe Bar and Grill.

Courtesy of Google Images

Alan has a particular fondest for making soups, using only fresh ingredients and experimenting with variations.  Beyond that, Alan loves it all.  He loves everything about preparing and presenting meals.  Trying new things, blending flavors with fusion cooking, and continually learning from Tim and through his own process means he not only creates outstanding meals, but creates a learning process for guests too!  He anticipates a continuous expanding knowledge of food.  Alan claims Tim has taught him everything he knows about food so far yet he looks forward to learning even more.

Today, in a rare moment of quiet among the frenzy of preparation, Alan sits on the patio of The Pointe overlooking beautiful Clark Lake, and he is settled.  He has learned the lessons that elude a younger man and has finally reached the place where the past is gone, regrets have become opportunities, and possibilities await.

Alan is here, at The Pointe, in the right place at the right time with the right people, and it's all good.

When guests experience Alan's philosophy of food, they will experience years of hard work, learning, ups and downs, and the reward of dedication.  Alan is a Foodie, and by the time guests walk out the door eager to come back, they can be foodies, too.  Alan can't wait to welcome you to The Pointe!

The Pointe Draft Selection

Being invited to the NFL Draft by the owners of the St. Louis Rams is a once-in-a-lifetime opportunity.  As Nick Molony, of The Pointe Bar and Grill, headed to Russell Athletic Field to witness first hand an NFL team Draft, he knew it would be an exciting day!  But as he watched the process unfold, he also realized that it wasn't all that different from the hiring process he uses to staff his restaurant.

Nick likes to think the time and effort he and his business partners put into interviewing and selecting the staff for The Pointe is as rigorous and exciting as a professional sports draft.  These days, the interviews are wrapping up and winding down, and now the fun continues with The Pointe Bar and Grill's Draft Selection!

The quality of the applicants for all positions has been outstanding.  Nick and his partners have met many good applicants, people who show a high work ethic and potential for superior service to guests.  Now the process begins of gathering all information on each applicant, reviewing each other's notes, and "drafting" the team that can't be beat for delivering a unique and flawless experience to every guest who comes to The Pointe.

Soon, guests can put their money on our team.  We will be hiring the top Draft picks, and we will perform to your expectations…and beyond.  We can't wait to see you at The Pointe!

Ambassador of Good Will: Meet John Karkheck

John Karkheck is a patient man.  You can see it in the way he listens when people talk, in his easy stride and his soothing voice.  After 20 years of waiting, John's patience is being rewarded.


We are proud to introduce to you (though so many of you already know him!) The Pointe Bar and Grill's General Manager, John Karkheck.  

When you come to know him as we have, you will find your day a little brighter and your heart a little lighter every time you walk through our doors.

Growing up in the Catskills of New York, John was raised with a work ethic shown to him by his parents.  Nothing was easy or free, but hard work and smart thinking were the way to the good life, and after High School, John couldn't wait to get started.  Enrolling at Niagara University, John understood that his parents were giving him four years to put a plan in place and graduate, so he knew he had to make the most of it.  He simultaneously worked towards two degrees.  The first was a degree in teaching, following his mother's academic footsteps.  The second degree was a little more ambitious!

For the last few weeks, John has been interviewing prospective candidates for positions at The Pointe.  You can bet, as he speaks with people hoping to secure a job, those people would never guess what John's passion was in college.  He is professional and ethical and all business during interviews.  Most people would not imagine John acting, singing (not well, as John proclaims) and dancing on a Broadway stage!  But that was his goal at Niagara, and as he auditioned for shows and landed parts, he also knew he would need something to fall back on; hence, the teaching degree.

As the field of teaching entered a decline during John's college years, he changed direction and doubled his work load to graduate on time with a degree in Hotel and Restaurant Management, with Minors in English and Drama.  He spent summers as a drummer in a band, playing at resorts in the Catskills.  After college, John was hired by a large hotel chain and sent to Daytona.  He was transferred five times in two years, and began gaining a reputation as an effective troubleshooter as a result of his dedication to really listening to people to understand situations.  He met his wife of 37 years, Dotty, on a blind date, and after their honeymoon John was sent to Massachusetts as a troubleshooter for a hotel management company.  He and Dotty moved several times over the next several years with John's abilities in demand.

In 1975, John came to Jackson to be general sales manager at the Sheraton Hotel in downtown.  Just one day after the hotel opened, the General Manager quit, and John became the youngest man ever with Sheraton Hotels to take the position.  He was only 23 years old!

John established the Jackson Sheraton as Race Headquarters for M.I.S..  He introduced Jackson to the Brown Bag Lunches and outdoor entertainment in downtown.  He met Father Joseph Coyle, who introduced John to so many people and expected he would provide jobs for young people at Fr. Coyle's request.  They formed a lasting friendship based on mutual respect and a commitment to community.

While John was working for Sheraton in Indianapolis, he met Nick Molony of Ruth's Chris Steak House while planning INDY race events.  Their relationship developed beyond a business one, but make no mistake, when John interviewed with Nick for the GM position at The Pointe, he went through the same rigorous process as every applicant, with his 18 year friendship having no pull!

John has been an active member of the greater Jackson community for a long time.  He has served on the Clark Lake Raft-O-Rama committee for 13 years, has been the President of the Clark Lake Community Center, and a Board member of the Sons of the American Legion in Brooklyn.  He has worked here, met a lot of people, and made many friends.  He continues to work at a time in his life when most people would be retiring, but not John!

John believes that every morning when he wakes up, he has the chance to be brand new.  A better person, a smarter business man, a more loving husband and father, and a loyal friend.

About 20 years ago, John tried to buy the former Eagle's Nest restaurant on Clark Lake, but the timing wasn't right and he went on to do other things.  The thought was always in the back of his mind, though.

"Someday, I'd like the chance to create something special on Eagle Point"

Someday is now.  After patiently waiting for 20 years for the time to be right, John is immersing himself in his newest role as General Manager of The Pointe, working alongside Nick Molony of MB Group to make something very special happen.

John's level of excitement is sky high, and contagious!  He loves hearing the buzz about certain expectations guests have for The Pointe, and he knows those expectations will be exceeded.  With plans for the "Guest Chef", where the chef will come to your home to prepare and present a fabulous meal for your dinner party, to the home-grown produce from local farmers being used in the entrees and appetizers, to the breathtaking views from any of the three seating areas, John knows he will be working with Nick long hours, every day, to give guests a unique and special experience at The Pointe, every time they visit.  With his warm smile and incredibly positive attitude, John will welcome you and make you feel at home.

Recently, during an interview with an applicant, John was asking the candidate about employee expectations, and listened to a story where, in a former job, the applicant felt she had no respect.  It has been a theme John has heard before.  She said,

"My boss never spoke to me.  It was like I didn't matter".  In a very candid moment, John expressed,

"That just tore at my heart.  Everyone should matter."

When you come to The Pointe, you will matter.  Every employee, every guest has value and John won't hesitate to show you that.  When employees are working, they deserve his respect.  The guest that stops by for a drink deserves attention from John, as do the lunch and dinner guests.  When stopping in for a quick appetizer, which will turn into more because you won't want to leave, you will be welcomed by John with a sincere desire to make your time special at The Pointe.

John Karkheck is a patient man, and it's about to pay off.  But not just for him.  His patience will be a gift to every single person who arrives at The Pointe, and he is more than just the general manager.  John is The Pointe's Ambassador of Good Will, and he can't wait to greet you!

Be Our Guest!

The business philosophy is simple: to nourish both the body and soul of our guests.  Nick Molony MB Group LLC and business operator of The Pointe Bar and Grill don't just want to provide a new restaurant on Clark Lake.  They are creating a social environment that encompasses great food, affordable prices, an outstanding atmosphere, and a unique service attitude that all centers around you, our guest.

Guests will be introduced to "slow food", a long-lost cooking technique that protects the inherent nutrition and flavor of food.  Together, our mission is to reconnect guests with the people, traditions, plants, animals, fertile soils and water that produce food.  This approach will transcend the confines of the kitchen.  A warm, welcoming environment featuring freshly prepared cordials, locally crafted beer and wines, as well as health-oriented non-alcoholic beverages will be a mainstay.  So will reasonable prices.

Friendly service staff drawn from nearby neighborhoods won't just serve guests with a smile; they will entertain and even educate guests about the many benefits The Pointe has to offer.  Highly trained staff will answer questions about the menu and services we provide and will make guest experiences effortless and enjoyable.

How does this business philosophy affect you, our guest?  It means that in the middle of a busy workday, you can stop in for lunch and receive friendly and efficient service while you take a moment to refocus.  In the evenings, you can watch a stunning sunset and surround yourself with family and friends in a place where the people care about your well-being.  It means that in the midst of a busy life of hectic schedules and responsibilities, you will have a place to go regularly that reconnects you with the people and things that truly matter; you will share an experience with those you care about that feeds your body, mind, and soul.

Dining at The Pointe will always be a special experience.  From the guest who stops by for an appetizer and a glass of water, to the group of friends sharing a round of drinks at the bar, from the coffee drinker enjoying a cool breeze off the lake every evening after work, to the couple who are having a date night, every time a guest walks through our door, we strive to create a special time. 

At The Pointe, you are a guest whom we have invited into our home.   Let us take care of you.  We'll see you in June!

Welcome!

The Pointe Bar and Grill will soon be opening on Clark Lake, in southern Michigan.  It is a highly anticipated venture between several groups who are working to provide guests with a quality dining experience at an affordable cost.  The Pointe will be the result of the creativity and original ideas of many people.

The property was purchased by Seven Brothers, LLC in the Summer of 2011 to enhance the guest experience at Eagle Point Marina and Boat Club, which surrounds the restaurant.  It didn't take the seven Dunigan brothers long to decide that in order to meet their expectations of superior quality, they would need to form business relationships with the best designers, contractors and general managers to support their vision.


After receiving proposals from the commercial construction industry, Seven Brothers hired Kirk Mercer of R.W. Mercer and Mike McKay of M-R Builder in a joint venture to design and build the new restaurant.  They concurrently entered into a lease with MB Group, LLC to act as Business Operators.  Guests will come to appreciate that while the Dunigans may not know how to run a restaurant, they know how to find the best people who do!

The collective goal of all involved is quality and attention to detail.  Since 1977, M-R Builder has been providing a vision of what can really happen when people get together with talented craftsman to turn a dream into a reality.  Partner Mike McKay took the seven brothers' vision of a new waterfront restaurant and designed not just a building, but an atmosphere of lake living at its best.  As Nick Molony and his partner, Tim, of MB Group have noticed, its all about the little details Mike incorporates into the larger scope of the project that set The Pointe apart.  These details create the perfect environment for lakefront dining and socializing.

At R.W. Mercer, their company goal is to build their success on providing construction services and solutions that meet the high standards and expectations of their customers.  They exceeded their goal on this project with standard-setting craftsmanship and materials used to build The Pointe.  The quality of construction can be seen the moment The Pointe comes into view from the big hill at the top of the road.  It is breathtaking!

The combined efforts of Seven Brothers, M-R Builder, R.W. Mercer, and MB Group have created a place where quality comes first.  The superior level of quality of the property, the menu, the service, and the atmosphere will bring guests back again and again.  In June 2012, there will be a new place to go for dining, drinking, and meeting up with family and friends.  Can't wait to see you at The Pointe!