Glen Lake Restaurant Week profile: Western Avenue Grill
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.
Next up is Chef Ken Sarkadi at the Western Avenue Grill.
Glen Arbor Sun: What delectables will you offer on your Restaurant Week menu? What’s your personal favorite?
WAG: My personal favorite is the smoke pork with risotto. I enjoy the process of smoking the pork as well as consuming it. As a customer and a Chef I appreciate house smoked meats. People can taste the difference.
Sun: Are you experimenting with any new foods or courses this year that folks should know about?
WAG: We will be revamping the menu with some local favorites that we’ve had throughout the years as well as some additions using local products. We will feature Sockeye Salmon that is wild and have that on our menu for the summer.
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?
WAG: Usually at home while relaxing. I like looking through classic recipe books and adding my own twist to things to see what I can create while sticking to well know dishes.
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?
WAG: After your hike up the dunes it would only seem reasonable to sit on the patio and enjoy a cold Michigan beer or glass of local wine. We have great appetizers to enjoy while chatting with your friends. The patio has been the best seat in the house. So quite often that is what people do. After a busy day of outdoor fun, they sit back and dine. Some guests even enjoying letting loose with a little karaoke.
Sun: As Northern Michigan becomes more and more of a “foodie” haven, what challenges does that present? How do you distinguish yourself?
WAG: I think this is a great thing. People becoming involved with their food makes them aware and expect more while dinning. This will keep me on my toes to offer fresh local items that taste great and make our customers want to return.
Sun: Would you rather be featured on the show Top Chef or make a meal together with Mario Batali?
WAG: I would love to cook a meal with Mario Batali. A no pressure situation to discuss and cook with such a distinguished chef would be a blast. I know he frequents Northern Michigan so this may be possible.
Sun: Any other restaurants (in Northern Michigan, or the world at large) you’re dying to check out?
WAG: I want to check out the French Laundry I have heard great things.
