FROM OUR KITCHENS
THE BOATHOUSE
A fine dining restaurant located on West Grand Traverse Bay,
The Boathouse has strong ties to NMC’s Great Lakes Culinary Institute and is proud to employ many of its graduates to create the elegant dishes diners enjoy.
Executive Chef James Morse shares elements of his acclaimed Five Spice Duck Breast, an elevated version of the soul food classic Chicken and Waffles.
FIVE SPICE POWDER
Yield: ¼ cup
This Chinese-style seasoning pairs very well with duck. Pork, chicken and tofu are great alternatives as well.
1 teaspoon whole clove
2 teaspoons black peppercorns
2 teaspoons fennel seed
8 star anise pods
8 cinnamon sticks
Combine spices and toast in a dry pan, over medium flame, until aromatic. For best results, grind only as needed or in small batches—once spices are ground, the flavor dissipates overtime. A spice grinder, coffee grinder or mortarand pestle will work. Store in airtight container.
JAMES MORSE, EXECUTIVE CHEF
Chef Morse is a fourth-generation northern Michigan native and 2000 graduate of the Great Lakes Culinary Institute. He has served in his current role since 2013 and also teaches part-time at GLCI.
He has a particular interest in world cuisine, blending Asian flavors with Western techniques and highlighting seasonal and local ingredients to create dishes that are simultaneously exotic and familiar. N
Nexus - The Northwestern Michigan College Magazine