Eric Nitollo of the Boathouse Restaurant on Old Mission Peninsula prepares Rack of Lamb with Pureed Parsnips and Huckleberry Gastrique using 95 percent Michigan ingredients.
When MyNorth.com 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 for a MyNorth.com video. 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
More Chef Showdown: Local Foods Videos
Watch the first Chef Showdown: Local Foods with Crystal Mountain Resort’s Executive Chef Darren Hawley. Chef Hawley prepares Smoked Pheasant and Morel Galantine with Pickled Beet and Goat Cheese Gateau, made with over 90% local foods from Northern Michigan.
Watch Martha Ryan, of Martha’s Leelanau Table Prepare Leelanau Raclette Fondue with over 90% local foods from Northern Michigan. And then get the recipe.
Watch Sam Hybel of Gusto in Suttons Bay prepare Asparagus with White Wine Sauce.
Watch Chef John Piombo of Nonna’s at The Homestead in Glen Arbor prepare Goat Cheese and Kale Spelt Ravioli with Roasted Rabbit, Aspargus and Cream
Watch Randy Chamberlain of Blu in Glen Arbor prepare malted cherry ice cream.