Executive Chef Brings A Fresh Perspective To The Farm-To-Ferry Program

Sautéed Michigan Walleye with Fregola

In this episode of Chef AF, I chat with Executive Chef John Clements from Mission Point Resort, Mackinac Island about how he brings a fresh perspective to the resort’s farm-to-ferry program and offers guests unique culinary adventures and seasonal flavors.

Clements brings his culinary and hospitality expertise to his role as executive chef of Mission Point’s farm-to-ferry restaurants, including Round Island Kitchen, Chianti, Bistro on the Greens, and Boxwood Coffeeshop & Cafe. Clements is training to earn the prestigious recognition of Certified Master Chef through the American Culinary Federation exam, distinguishing those who have excelled in both their culinary skills and knowledge of the industry.

I ask Clements about the resort and he says, “Mission Point Resort is quite unique being on Mackinac Island, up in northern Michigan. On the island, the biggest thing is there are no cars that are allowed on the island. So the products that I get in for the resort are brought over by ferry and then they're loaded on a horse cart and then brought up to the resort by a horse, you know, very, very old school, 1800s type of situation.” The resort is seasonal and closes at the end of October through the end of April.

We talk about the importance of each restaurant having its own culinary point of view and Clements says, “I think that's really important in the resort because you think about capture rate. You have guests that come up on a Friday, Saturday or on a Sunday. I'd like to see them at least three or four of the meals. So that's why each one of the outlets has their own identity.”

To hear Clements’ top three tips for developing a menu, get the story behind his recipe for Sautéed Michigan Walleye and why it is important to source ingredients locally, check out this episode of Chef AF “It’s All Food.” You can listen to this episode and more on Spotify!

RECIPE

Sautéed Michigan Walleye with Fregola, Butter Poached Panama Bay Prawns, Roasted Lemon Crème Fraiche, Sauce Veirge, Black Truffle

For the Walleye

• 1 Walleye fillet, skinned and trimmed

• Rice flour for dusting

• Clarified Butter

• Instructions: Dust Walley fillet with rice powder and sear in cast iron skillet with clarified butter. Once front is golden, turn over and allow to rest

For the Fregola

• 4oz Fregola

• 8fl oz Vegetable Stock

• Instructions: Over medium heat, cook fregola in the vegetable stock until al dente

For the Panama Prawns

• 2 ea Panama Bay Prawn with Shell

• 1 cup Beurre Monte

• Instructions: Poach the shrimp with the shell on until done (128˚F). Peel Shrimp and hold in Beurre Monte until service

For the Roasted Lemon Crème Fraiche

• 2 Meyer Lemons

• 1 ¾ cup Heavy Cream

• 2 T Buttermilk

• Instructions: Roast Meyer lemons in container covered in foil. Let the lemon juices concentrate. Juice the lemon, removing the seeds. In a non-reactive container, add the Heavy Cream and the buttermilk. Stir and leave covered at room temperature for 48 hours. Refrigerate for 24 hours before mixing with the lemon juice.

For the Sauce Vierge

• 3 Roma Tomatoes

• 2 Whole, Peeled Garlic Cloves, Minced

• 5 Tablespoons Fine Chopped Fresh Herbs (Combination of Chives, Tarragon, Parsley)

• 1 Cup Extra-Virgin Olive Oil (High End)

• Freshly Squeezed Lemon Juice, To Taste

• Salt and Freshly Ground Pepper, To Taste

• Pinch of Ground Coriander

• Instructions: Concasse the tomatoes, then brunoise. Mix with the rest of the ingredients in a large bowl, cover, and leave to sit at room temperature for 1 to 2 hours. Taste and adjust the seasoning, remove the cloves of garlic, and serve at room temperature

For Garnish

• Black Truffle Shavings

• Black Truffle Powder

• Baby Fennel

To Plate:

Make a disk in the middle of the plate with the Lemon Crème Fraiche. Place walleye fillet in the center of the plate. Place on of the butter poached shrimp at each end of the fillet. Place a small amount of the fregola next to each shrimp. Place a small spoon of the Sauce Vierge on top of the walleye. Place three truffle shavings around the walleye. Top fish with baby fennel. Tap a small dusting of the truffle powder at the top of the plate.