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Chef Showdown: Local Foods – Chef Eric Nitollo, Boathouse Restaurant

When MyNorth challenged Boathouse Restaurant Chef Eric Nitollo to our local foods showdown he accepted with gusto and prepared Rack of Lamb with Pureed Parsnips and Huckleberry Gastrique. In accordance with the rules of the showdown, 90 percent of the ingredients for this dish are from Northern Michigan and another 5 percent are from Michigan, making it a 95 percent made-in-Michigan dish.

Watch the video to learn Chef Nitollo’s secret technique. Then click to find the recipe for Rack of Lamb with Pureed Parsnips and Huckleberry Gastrique.

Here’s a list of the local foods Chef Nitollo used in his dish:

  • Rack of Lamb, Halpin’s Land of Goshen at Douglas Valley, Manistee, 231-360-7176
  • Locally foraged leeks and morels
  • Honey, Sleeping Bear Farms, Beulah, 231-882-4456
  • Big Chief Sugar, Bay City, michigansugar.com
  • Pinot Noir, Bowers Harbor Vineyards, 231-223-7615
  • Heavy Cream, Moomers, Traverse City, 231-941-4122
  • Brownwood Farms Kream Mustard, 888-772-9444

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