I am a rhubarb fanatic. I’ll eat it straight from the bush, in a pie, in a cocktail, however I can. Spring rhubarb is such a striking vegetable– those ruby red stalks erupting from the ground topped with their poisonous green foliage (don’t eat those!). Finding these stalks at the farmers market is one of my favorite signs of spring.
Crème Brûlée is so much easier than you think! The hardest part was separating the eggs properly…and waiting for the custards to cool!
What I like the most about having a restaurant in Leelanau County is the access I have to the abundant supply of fresh local food, wine, beer, and specialty foods that we have here in Northern Michigan.
Rhubarb grows in many farms and backyards throughout Michigan. It’s often used in pies as a tart component to an overall sweet dish, but we find that people often struggle with other ways to use it. Michelle Rodriguez shares a delicious recipe for a Rhubarb Ginger Puree to pair with grilled pork or chicken.