Glen Lake Restaurant Week profile: Randy Chamberlain, Blu
From staff reports
In advance of Glen Lake Restaurant Week, May 1-9, we reached out to several participating restaurants to ask our local chefs what excites them about this culinary opportunity before the local tourism season kicks into gear. Participating restaurants will offer their own 3-course prix-fixe dinner for $25. Some establishments will offer $15 lunch specials as well. Glen Lake Restaurant Week began in spring 2014.
Leading off is Blu chef Randy Chamberlain.
Glen Arbor Sun: What delectables will you offer on your Restaurant Week menu? What’s your personal favorite?
Chamberlain: We’re offering some of my personal favorites for GLRW this year, duck confit, fried green tomatoes, ricotta gnocchi and caramel gelato profiteroles!
Glen Arbor Sun: How did you fare during Restaurant Week 2014? Did you see a boost in sales?
Chamberlain: We saw a 75% increase in sales and traffic for this week last year over the previous several years, we hope for another successful great year. Bringing a restaurant week program to Glen Arbor was my idea and I’m happy we got it going, but more so for all the other businesses. I heard from many of our guest last year that were not only going to numerous participating restaurants but they were also stating the night. It’s good for every business in town.
Glen Arbor Sun: Are you experimenting with any new foods or courses this year that folks should know about?
Chamberlain: I love malted milk Whoppers! I decided to incorporate the flavors into a dessert at Blu, we came up with a malted milk chocolate pots de creme.
Glen Arbor Sun: How, when and where do you typically conceive of new recipes? I.e., on the boat, in the shower, or on a trip to the Caribbean?
Chamberlain: The mango cheesecake on this years restaurant week menu was influenced by our recent spring break in Vieques PR. Sleep, being well rested is usually the best medicine for my creativity.
Glen Arbor Sun: OK, so what’s the perfect day in Leelanau County. That is, what’s the ideal way to spend a day that concludes, of course, with a meal at your establishment?
Chamberlain: Assuming it’s summer, and warm…a county drive, lunch at Market-22, beach time at Good Harbor, then cocktails and a table full of appetizers on the Blu patio while watching the sunset hit Sleeping Bear Bay. This day would rival any tropical paradise.
Glen Arbor Sun: Were you to pair your cuisine with a particularly place in the Sleeping Bear Dunes National Lakeshore, what would you serve, and where would it be enjoyed?
Chamberlain: I think I’m already doing this every night! We get to cook exactly what I want in the most beautiful setting.
Glen Arbor Sun: As Northern Michigan becomes more and more of a “foodie” haven, what challenges does that present? How do you distinguish yourself?
Chamberlain: I think this side of Leelanau County is really lucky right now. From Dune Dogs to fine dining, there are so many good food choices for locals and tourists alike. I’d like to see a couple food trucks in the summer and someday a good asian restaurant over here.
Glen Arbor Sun: Would you rather be featured on the show Top Chef or make a meal together with Mario Batali?
Chamberlain: Since we’re paying fantasy…can I be on Top Chef, in the final, against Mario Batali?
Glen Arbor Sun: Any other restaurants (in Northern Michigan, or the world at large) you’re dying to check out?
Chamberlain: The Cheese Shanty in Leland and Noma in Copenhagen. I normally avoid Leland in the summer but I hear they have a good sandwich. Mimi and Norm told me of their dining experience at Noma, I’d like to go there. Noma currently rated the number one restaurant in the world.
