Recipes from Golden Palate® The Grand Hotel (Mackinac Island, MI): Strawberry-Watermelon Soup, Shrimp a la Grand, and Warm Mushroom Salad


The majestic Grand Hotel on beautiful Mackinac Island in northern Michigan has been the preferred destination for well-heeled Midwesterners since opening in 1887! Today, the magnificent hotel is as “grand” as ever, having been recently named a Fred Bollaci Enterprises Golden Palate Partner® for their commitment to excellence in cuisine and all areas of their facility, as well as a commitment to the health and wellbeing of all guests with healthy-gourmet options for breakfast, lunch, and dinner, and an incredible array of recreational activities and opportunities at the hotel and available for guests to enjoy on this enchanted island on which no motorized vehicles are permitted.

Strawberry & Watermelon Soup
From Chef Hans Burtscher (Grand Hotel)

(Serves 4)

2 cups washed, hulled & diced strawberries
2 cups iced seedless watermelon
1/3 cup Midori or other melon-flavored liqueur
1 whole vanilla bean
1/2 cup plain yogurt
1/2 cup sour cream
1/4 cup confectioners’ sugar
3 Tbsp. honey
1 Tbsp. Chinese five-spice powder
juice of 1 lemon

Place strawberries and watermelon in medium bowl. Pour Midori over the fruit. Meanwhile, slice vanilla bean lengthwise. Using a spoon, remove the vanilla bean pulp and discard the shell.
In a bender, place the fruit, bean pulp, yogurt, sour cream, confectioners’ sugar, honey, five-spice powder and lemon juice. Blend on high speed until all ingredients are combined and mixture is smooth. Pour mixture into a bowl and chill until serving time.
Shrimp a la Grand

~ From Chef Hans Burtscher (Grand Hotel)


(Serves 4)


3 tsp. olive oil
20 medium peeled and deveined shrimp
2 diced shallots
1 Tbsp. diced pickled ginger
3 Tbsp. drained green peppercorns packed in brine
1 diced garlic clove
salt & pepper to taste
1/2 cup anise or any licorice-flavored liqueur
1 cup heavy cream
1/2 cup sour cream

In large skillet, heat olive oil. Add shrimp and saute for 1 1/2-2 minutes per side or until just turning opaque. Remove shrimp from pan and keep warm.
Into the same skillet, add shallots, ginger and peppercorns. When shallots are translucent, add garlic, salt & pepper to taste. Quickly pour in the anise to deglaze the pan.
Stir in heavy cream and sour cream. When it begins to heat, reduce heat to low and allow the sauce to thicken. Once thickened, add shrimp to the skillet and stir to coat with the sauce.
Serve over cooked wild rice that has been sauteed with dried cherries, basil and roasted pecans.
Warm Mushroom Salad

~ From Chef Hans Burtscher (Grand Hotel)


(Serves 2)


2 Tbsp. butter

1 Tbsp. minced fresh garlic

1 Tbsp minced fresh shallots

1 Tbsp. curry powder

1/2 cup chopped fresh herbs (mixture of basil, tarragon, and thyme)

1/2 cup chopped fresh fennel

1/2 cup morel mushrooms

1/2 cup oyster mushrooms

1/2 cup shiitake mushrooms

1/2 cup hazelnut oil

1/2 cup olive oil

1/2 cup rice vinegar

1 Tbsp. Cajun salt (with paprika & cayenne) or kosher salt

1 Tbsp. Worcestershire sauce

Heat butter in saucepan until melted. Add garlic, shallots, and curry powder; cook about 3-4 minutes or until mixture is glossy.
Add fresh herbs, fennel, mushrooms, hazelnut oil, olive oil, rice vinegar, Cajun or kosher salt and Worcestershire sauce; mix well.
Bring to boil then remove from heat. Let sit for 15 minutes. Keep warm for serving.


About Fred Bollaci

I'm CEO and President of Fred Bollaci Enterprises. I lost more than 100 pounds while living "La Dolce Vita" and I'm now known as "The Healthy Gourmet." Sample the good life with me through fitness, fine food, and good wine. Meet chefs who cater to a healthy gourmet lifestyle through my Golden Palate blog.
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