Cook up something from Schuler's
Marshall eatery releases book peppered with recipes, traditions, history

By Dana Carter
The Battle Creek Enquirer
Originally published Wednesday, March 31, 2004
Reprinted with permission

MARSHALL -- At Schuler's Restaurant and Pub, there are no catchy phrases and few exotic ingredients.

It's a simple approach to fine dining with genuine hospitality that has brought the Schuler family 95 years of success and a restaurant that is thriving today.

How they arrived at this pinnacle became the material for a new book titled "Schuler's: Fresh Recipes & Warm Memories," published by Huron River Press in Ann Arbor.

The book traces the traditions of the restaurant and family back to Albert Schuler, grandfather of current president and chief executive officer Hans Schuler. It also details how, nearing its centennial anniversary, the family and restaurant staff are approaching the future with fresh ideas and new recipes, created by Jonathan Schuler, a son of Hans Schuler.

Kevin Hare/The Enquirer Jonathan Schuler puts on a cooking demonstration to kick off the release of the new cookbook, "Schuler's: Fresh Recipes and Warm Memories."

"Food memories are often linked to family memories," Hans Schuler said, recalling marriage proposals, anniversaries, birthdays, Mother's Days and special moments in life happening at his establishment.

Historian and freelance writer Keith Kehlbeck of Marshall said he was honored to dig through years of archived memories, photos, stories and tie the family threads together.

"It's very amazing that a third- and fourth-generation business survives and thrives," Kehlbeck said. "Everybody is into cookie-cutter nowadays."

Kehlbeck, a Schuler's regular, blends the restaurant's evolution with Marshall history in the first chapter, "All in the Family." Short stories on how "Bar-Scheez" came about, that the dining room was a bowling alley, the rethinking of Winston's Pub and menu pricing from the 1950s to the '70s also are peppered through the book.

"It's great to see how the history of the restaurant dovetails with the history of Marshall," he said. "As a historian, I had such a great time doing this."

Celebrating 95 years in business is an achievement many businesses envy. It's also a time for Schuler's to evaluate its need to change.

Jonathan Schuler is executive chef at Zeeland-based Creative Dining Service and works for Dana Corp. in Kalamazoo.

The chef knew that to keep up with new diets, trends in eating and changes in dining expectations, he needed to offer new recipes and experiment with tradition.

"He's catering to a new style," Hans Schuler said. "He's really got a touch and puts himself into every recipe."

Resisting the inevitable, Jonathan Schuler attempted careers in many different areas before attending culinary school at Grand Rapids Community College.

"I suddenly found myself good at cooking and enjoying it," he said.

Nearly 200 pages of the book show Jonathan's passion for his skills and his family's hospitality heritage.

His recipes range from basic stocks, rubs and sauces to tempting main dishes such as tuna steak and side dishes such as cheddar mashed potatoes and roasted garden tomatoes.

Secrets to making signature favorites such as Grandma Schuler's Cornish pasties, Schuler's famous prime rib and its heritage cheese spread are revealed in the book, too.

"When I laid out what we wanted to do with this book, I know I wanted it to be accessible," Jonathan Schuler said. "I wanted you to find the ingredients at the store and not by searching through some catalog for it.

"This a cookbook you put in your kitchen, not keep on your coffee table."

Copies of the book are $35 and are available at the restaurant; through the Web site, www.schulersrestaurant.com; and during a demonstration April 17 at Barnes & Noble Booksellers.

Also, 95-cent specials on beer, bread, bread pudding and appetizers are available Mondays through Thursdays until July 11 at the restaurant.

Dana Carter is arts and entertainment editor. She can be reached at 966-0697 or dcarter@battlecr.gannett.com.

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