Fifty great years
(click here for The Embers famous pork chop recipe)
It’s 9:30 Saturday morning, June 30, and Jeff Tuma folds T-shirts to give his staff tonight – The Embers closing night.
He calls his employees “the kids” and says how much they mean to him and his father, Clarence Tuma, ’50, affectionately called “C.T.”
The Embers is known not only for its elegant dining experience, but also the warm, family environment among employees and customers – a reputation that has continued in Mount Pleasant for five decades.
Jeff had announced to his staff in April that since the demand for fine-dining restaurants was waning, instead of changing its format to something more casual, the Tumas would close The Embers.
Now the final day is here, and Jeff chokes back tears. He’s looking forward to spending more time with his 15-year-old daughter, but how the next chapter of his life will unfold is uncertain.
Fast forward to 6 p.m. – Jeff in his pinstriped suit and Clarence in his chef’s hat greet guests and exchange handshakes and hugs with customers who feel like lifelong friends.
Uncle Ed Tuma, who helped Clarence and Norm LaBelle open The Embers in 1958, returned for one more night in the barbecue pit. Also in attendance is Keith Charters, former general manager and later co-owner of Embers on the Bay in Traverse City.
About 380 people take their seats through-out the evening for one last Embers meal – one-pound pork chops, pecan rolls, peas and peanuts, and all the favorites.
The Rudoni family are among the guests at the restaurant where they’ve celebrated weddings, anniversarys, birthdays, and holidays. “We all kind of grew up here at The Embers,” Dana Rudoni says.
John and Susie Harper, a secretary at CMU, ate at Tease, The Embers’ casual sidedoor spot, for their first date. “This has always been our special place to eat,” Susie says.
Patty Janes, ’86 MSA ’92, now a CMU professor, has returned to work the last night, serving coffee and filling water glasses. For her and her friends, working at The Embers was a priceless experience. “As young people, it formed us,” she says.
Kari Butcher, ’06, a first-grade teacher in Charlotte who got engaged during a shift at The Embers, also has returned to work the last night. “My dad went to school here and was friends with both Jeff and Ken (Hisey, general manager), so we have a family connection,” she says. “It’s an emotional night for people, but fun, too, to see everyone again.”
“It was a great place to work when we were in school,” says Renee Trombley Rourke, ’89, who now is the human resources manager for Guardian Industries of Auburn Hills. “It was a great family to work for.”
For months the Tumas have been flooded with similar sentiments from customers and
former employees around the country. They’ve pinned some of those letters on the lobby bulletin board. Now it’s time to paste the notes into scrapbooks and remember the great times.
The usual sign that greeted traffic at the corner of Mission and Preston said, “Welcome. Come as you are. Dining at five.” On tonight’s sign: “Thanks for fifty great years.” •
From friends
When news of The Embers closing spread throughout the informal network of former employees and friends nationwide, the e-mail notes, phone calls, and letters started pouring in. Here are some excerpts:
“The Embers was more than a restaurant, it was ‘Mt. Pleasant’ and always will be. It was an honor being part of The Embers family.”
Mike Walsh, ’85
Torrance, California
“The Embers has been the finest restaurant in Mt. Pleasant for 49 years, but it has also been more than that. It made sure a lot of kids could get through school financially, establish good work ethics, and make good and lasting friendships. The lessons we learned about life are priceless.”
Marcia Charters Tuma, ’73
Mount Pleasant
“The Tumas have made us better in every way, and we will be forever thankful.”
Dave, ’64, and Sue Keilitz
Mount Pleasant
“I was a waitress in 1981-82. I learned a great deal about customer service, always striving to deliver superior service with topnotch quality. You will be missed.”
Jacalyn Beckers Goforth, ’82
Beverly Hills
“There was not a classier place to work. From the elegant ambiance to the focus on service, The Embers set a standard that is lost among today’s eateries. So many fun memories come back to me when I think of the times spent serving fine wines in the dining room and one-pound pork chops to parties.”
Bob Parsons, ’79
DeWitt
“Dear Clarence, how do you say thank you to a man who has provided the Mt. Pleasant community with a treasure, The Embers, for the entire state to share?”
Herb and Marilyn Deromedi
Mount Pleasant
“Your warm hospitality, your interest, your support, and most of all your commitment to doing it the right way will always be associated with that familiar sign at the corner of Mission and Preston. What a great accomplishment it is to leave a footprint that embodies the very spirit and tradition of a community.”
Roy Kramer
Vonore, Tennessee
Hungry?
Get The Embers’ famous one-pound
pork chop recipe here.