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Restaurant Recipes of the Lake Michigan Region, featuring dishes by many four-star establishments
Venison Medallions with Foie Gras and Truffle Madeira Jus
Hans Werner Burtscher, the Grand Hotel's vice president of Food and Beverage and executive chef, oversees 100 employees who serve as many as 4,000 meals daily. Trained in Austria, Chef Hans has worked in Spain, Switzerland and Florida.
Source: Grand Hotel, Mackinac Island, Mich.
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LATEST RECIPES
84 listings found
Showing listings 1 to 10
Fresh Strawberry Whipped Cream Pie
Source: Marilyn’s Bakery, Hobart, Ind.
Brandied Cherries
Source: Various Sources
Braised Pheasant with Port Wine Cherry Sauce
Source: John Poulos, Executive Chef and Co-Owner, Karl Ratzsch's, Milwaukee
Brie Torte
Source: Cherry Marketing Institute, Lansing, Michigan
Michigan Dried Tart Cherry Cosmo
Source: Eric Villegas, Restaurant Villegas, Okemos, Michigan
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