Some error occured while loading the Quick View. Please close the Quick View and try reloading the page.
Recipes and memories from Froehlich’s, the beloved local empire that helped transform tiny, almost forgotten Three Oaks, Michigan, into a bustling tourist destination.
Colleen Froehlich spent her childhood in her family’s store, a mom-and-pop grocer and bakery in St. Joseph, Michigan, where she learned firsthand how good food can anchor a community. When she first arrived in Three Oaks, Michigan, the rundown village seemed past its prime, full of empty storefronts and boarded-up buildings. But she also saw it as a town in desperate need of the type of store she’d grown up in—a place full of real food and strong relationships with the people who make it.
In the decades since then, Froehlichs has grown into a thriving suite of businesses: a bar and restaurant, a market stocked with local preserves and other pantry staples, and a bakery and candy store serving the sweetest treats in Southwest Michigan. Three Oaks has undergone its own revival, and is now full of busy neighboring stores and creative entrepreneurs. In this new cookbook, Colleen Froehlich shares the stories that shaped her and her menus—like visiting her grandparents for a Gulf Coast fishing rodeo (Cajun Potato Salad), enjoying a special lunchbox treat from her mother (Pimento Cheese), staying warm as a young artist in Chicago (Pumpkin Time Chili), and trying plenty of new pastries while bicycling around Florence (Pine Nut Pie).
With everything from party-ready snacks and cocktails to hearty mains and delicious desserts, readers will find a recipe for every occasion and plenty of creative ways to use a bounty of farm stand zucchini or garden-fresh rhubarb. Whether you’re a Michigan local or you have to ship Froehlichs Lemon Boy Tomatoes or Blueberry Jam far away to get your fix, this book invites you into the heart of Three Oaks to experience the genuine warmth, connection, and delicious food that made Froehlichs a beloved destination.
"The opening of Froehlich’s was more than just the inspiration to purchase, rehabilitate, and open the Vickers Theatre; it sparked a transformation that reshaped the town itself. Colleen showed all of us that a small town could offer a truly world-class experience without ever losing the warmth, generosity, and hospitality of a good neighbor. That spirit became the foundation not only for our business, but for so many others that followed. I’m thrilled she has now shared both her inspiring story and her iconic recipes in this book."
—Jon Vickers, owner, Vickers Theatre
"As a chef to many of Chicago’s and the world’s most influential people, I know that finding high-quality artisan foods is essential and rare. Colleen Froehlich’s restaurant and bakery is a treasure house: her jams, jellies, and famous pickles are beyond anything else on the shelf. Whenever I host an event anywhere in the world, Colleen’s specialties are a permanent part of my moveable pantry. Don't forget her incredible artisan bread—her delicious jellies and jams are great for smearing on a slice."
—Chef Art Smith, two-time James Beard Foundation award winner
"Whether it’s her cinnamon rolls, deviled eggs, harvest soup, or legendary bagels, Colleen’s treats have been staples at our home for decades. Now, we all get to look behind the curtain and see how Colleen does it."
—Joan Cusack, Emmy Award–winning actress
"As you’ll learn in this book, Three Oaks was not always the thriving small town it is today. Colleen bought the Froehlich’s building from another visionary couple, Mike and Sue, who transformed a dead newspaper into an eagerly perused weekly featuring stories about locals, young and old, from all over Harbor Country. Her store today is just up the street from the Vickers Theatre, featuring high-end, first-run movies and selected old classics. At a very important time in the development of Three Oaks, Colleen provided a place to get every type of coffee, enjoy locally grown, locally baked goodies, and talk to all the interesting people visiting and living in Three Oaks. She saw the vision and created the critical ingredient."
—Dan Coffey, RE/MAX Harbor Country
Colleen Froehlich is the owner of Froehlich's Kitchen & Pantry in Three Oaks, MI.
Title Page
Dedication
Epigraph
Table of Contents
Introduction
Other Front Matter
Chapter 1: Breakfast
Contemporary French Toast
Camper Breakfast
Deconstructed Cinnamon Rolls
Mom’s Soda Waffles
Bran Muffins
Zucchini Bread
Mexican Hot Chocolate Zucchini Muffins
Quiche
Granola
Donuts
Vanilla Donut Glaze
Chocolate Donut Glaze
Breakfast Biscuits
Coffee Cake
Chapter 2: Snacks and Appetizers
Deviled Eggs
Crabby Deviled Eggs Variation
Avocado Bacon Eggs
Savory Trail Mix
Yummy Cheesy Bread
Pimento Cheese
Pumpkin Hummus
Classic Hummus Variation
Red Pepper Hummus Variation
Zucchini Fritters
Boiled Shrimp
Polenta Spinach Bites
Spinach Artichoke Dip
Mini Polenta Stuffed Peppers
Crispy Chorizo Hush Puppies
Crispy Potato Cakes
Cornbread
Chapter 3: Soups and Salads
Oma’s Potato Salad
Cajun Potato Salad
Egg Salad
Tuna Salad
Edamame Carrot Salad
Black Bean Salad
Pumpkin Time Chili
Tomato White Bean Soup with Spinach
White Chicken Chili
Golden Summer Gazpacho
Rustic Tomato Soup
Peanut Napa Salad
Chapter 4: Mains
Curried Eggplant Medley
Baja Tacos
Cilantro Lime Cream
Spicy Peanut Noodles
Pot Pie
Crispy Pan Spaghetti
Martini Chicken Salad
Summer Pasta Bake
Lemon Pepper Shrimp
Etouffee
Stuffed Peppers
Macaroni and Cheese
Enchiladas
Mushroom and Bleu Cheese Risotto
Rice Pilaf
Beef Stroganoff
Olive Relish Meatloaf
Sweet Potato Burger
Stuffed Poblano Peppers
Spaghetti Pie
Chapter 5: Desserts
Rhubarb Pie
Mandy’s Peach Pie
Pine Nut Pie
Chocolate Chip Cookies
Rhubarb Cake
Thyme and Blueberry Bars
Lemon Fudge
Maple Nut Fudge
Chocolate Fudge
Pecan Pie
Michigan Mud Pie
Apple Pie
Flourless Brownies
Mondel Bread
Chapter 6: Drinks and Cocktails
Dark Cherry Ginger Old Fashioned
Habanero Apricot Margarita
The Mora the Merrier
Cajun Dirty Martini
Strawberry Gintini
Granny’s Egg Nog
Harvest Cocktail
Dutch Apple Pie A La Mode Cocktail
Chapter 7: Miscellaneous
Pickles
Cilantro Pesto
Streusel
Pie Crust
Pork Gravy
Acknowledgements
Index