2012-10-18 / Life in Leelanau

blu offers spread for bread

BLU CHEF RANDY CHAMBERLAIN BLU CHEF RANDY CHAMBERLAIN This week’s recipe was provided by chef/owner Randy Chamberlain of the restaurant blu in Glen Arbor. This butter is a perfect way to enjoy any of our local crusty breads.

The restaurant blu is located 26 miles west of Traverse City and just minutes from the most beautiful place in America (according to the viewers of Good Morning America).

Starting this week, blu is open Thursday through Sunday at 5:00 pm. Fall is a great time to enjoy the views of Sleeping Bear Bay and the Manitou Islands from blu’s panoramic dining room. The restaurant is located at 5705 S. Lake Street. For more information call 231-334-2530 or visit www.glenarborblu.com.

Chef Randy’s Radish Butter


15 French breakfast radishes (or ½ cup regular red radishes)

6 radish leaves (optional)

½ lb. unsalted butter, softened

½ tsp. fleur de sel (sea salt)

A squeeze of lemon juice


Trim the radishes and place them in the small bowl of a food processor. Add the leaves. Process until very finely chopped. Add the butter and process until well blended, scraping down the sides of the bowl as necessary. Add the salt and the lemon juice and process again. Cover and refrigerate for several hours before serving.

The finished butter will be slightly chunky and more like a spread than a butter.

Participating restaurants in the County Cuisine feature include Art’s Tavern, blu, The Bluebird, Cedar Rustic Inn, Chimoski Bakery, Kerby’s Bar & Grill, La Becasse, Little Traverse Inn, The Manor on Glen Lake, Riverside Inn, Trish’s Dishes and Western Avenue Grill.

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