Archie’s combines student brothers’ talents

Nexus Summer 2022 From Our Kitchens Feature

Great Lakes Culinary Institute program graduate Jon Petrie, co-owner of Archie's Food TruckSince owning a restaurant was Jon Petrie’s lifelong ambition, it made sense for him to attend NMC’s Great Lakes Culinary Institute. It made even more sense to earn a second NMC degree, in business administration.

“It was a really good combination to have. It gave me a head start over a lot of people in the industry,” said Petrie, 26, who in four years transformed a class business plan into a food truck and now a year-round operation inside The Workshop brewery.

Nick and Jon PetrieThat location perfectly aligns with Archie’s menu of eclectic comfort pub food and its business values of treating employees well and buying local produce, Petrie said. Another bonus: The Workshop’s kitchen offers far more elbow room than the food truck, which Petrie first ran in Grayling and then two Traverse City locations before moving into The Workshop last fall.

His partner in Archie’s is brother Nick Petrie, 24, who’s now a business student at NMC, too, aiming toward an accounting degree. The family connections don’t stop there. Archie’s is named for their grandfather, father David is an investor, and grandmother Edith’s recipes show up in the “fresh, local, just delicious” menu.

The Petries aim to own their own brick and mortar restaurant in Traverse City in three to four years.

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Asian-inspired chicken marinade photo

Asian-Inspired Chicken Marinade

prepares 3 chicken breasts


  • 2 minced garlic cloves
  • 1 tbsp minced ginger
  • 1/2 tbsp ground coriander
  • 1 1/2 tbsps rice wine vinegar or apple cider vinegar
  • 1 1/2 tbsps soy sauce
  • 1 1/2 tbsps brown sugar or sugar of your choice
  • 1/2 tbsp black pepper
  • 1 tbsp fermented chili paste
  • 2 tbsps vegetable oil
  • 3 chicken breasts, sliced thinly

Combine all ingredients in a bowl or a bag, and refrigerate for 24 hours for best results.

Pickling liquid photo

Pickling Liquid


  • 2 cups water
  • 1 cup rice wine vinegar or apple cider vinegar
  • 2 tbsps salt
  • 1 tbsp sugar or sugar of your choice
  • 1/2 tbsp pickling spice
  • 2 crushed garlic cloves
  • 1 tbsp sriracha or red chili flake

Combine all ingredients and bring to a boil. Turn off heat. Place hot pickling liquid over vegetables of choice. Cover tightly with plastic wrap. Lasts two to three weeks in the refrigerator.