{"id":12647,"date":"2019-03-21T13:03:28","date_gmt":"2019-03-21T13:03:28","guid":{"rendered":"https:\/\/souciehorner.com\/wickdev\/?p=12647"},"modified":"2019-04-04T16:24:02","modified_gmt":"2019-04-04T16:24:02","slug":"butchs-dry-dock-the-place-in-holland-mi-to-dine","status":"publish","type":"post","link":"https:\/\/souciehorner.com\/wickdev\/butchs-dry-dock-the-place-in-holland-mi-to-dine\/","title":{"rendered":"Butch\u2019s Dry Dock | The Place In Holland, MI To Dine"},"content":{"rendered":"

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Celebrate Wine And Fine Dining At Butch\u2019s Dry Dock<\/h2>\n

At Wickwood Inn we simply love good food.\u00a0 Often, we suggest Saugatuck area restaurants like Butch\u2019s Dry Dock to our bed and breakfast guests.\u00a0 And, during a Butch\u2019s fine dining experience with Executive Chef Ryan, the reasons become quickly obvious.<\/p>\n

We walk into Butch’s Dry Dock in nearby downtown Holland and join the perfect party … a\u00a0Grapefruit Fizz<\/strong>\u00a0with Tanqueray gin, elderflower liqueur, grapefruit, soda, and rosemary always hits the right note. When we’re ready for food, we start with the Mussels <\/strong>a luxurious appetizer of garlic, white wine, butter, lemon, parsley, and baguette. It is a perfect pairing with my glass of Mont Marcal Brut Cava Reserva.\u00a0 The Arugula Salad<\/strong> is what we like next …\u00a0shaved fennel, apple, prosciutto, raspberry vinaigrette. And yes, a glass of Domaine Gitton Sancerre sounds lovely. For mains, we indulge with\u00a0Michgan Rainbow Trout<\/strong> … brussel hash, beurre blanc. Scallops<\/strong> … fennel, arugula, cauliflower, bacon. Finally, the powerhouse of the menu, the Filet<\/strong> … risotto, wild mushrooms, local broccoli, bleu cheese, shallots.<\/p>\n

To learn more about what goes on behind the scenes at Butch’s Dry Dock, we sit down with Chef Ryan<\/strong>. His passion for farm fresh foods and fantastic flavors was overflowing throughout our conversation, and we can’t wait to order another round.<\/p>\n

Q: Tell us your path to becoming the Executive Chef at Butch’s Dry Dock?<\/h2>\n

A:<\/strong>\u00a0Though born and raised in Holland, I got introduced to a variety of foods through my travels. When I returned to Holland, I was passionate about wanting to work with food. I moved my way up in the kitchen organically. My start was as a line cook and pantry boy at Butch’s in 2012. And, I also spent some time working at City Flats and De Boer’s Bakery in Holland. Eventually, in 2017, Butch offered me the Executive Chef position, and I felt I was ready to accept the position. The quality of the ingredients I get to work with and the connections I have with the farmers is something I love.<\/p>\n

Q: Can you talk more specifically about the menu at Butch’s?<\/h2>\n

A:\u00a0<\/strong>I’d love to. Our menu changes four times per year, seasonally, to correlate with what\u2019s available from the farm. While you won\u2019t see a tomato dish right now, in summer, you’ll see tomatoes everywhere I can put them on the menu: in the Caprese, in our sauces, grilled … tomatoes are so versatile and so delicious.\u00a0<\/span><\/p>\n

I love talking to the farmers, about what\u2019s going into the soil, what\u2019s working for them, and what I’m looking forward to.\u00a0<\/span><\/p>\n

Right now, I’m excited about our spring menu that will begin in April. It’s the time of year when the color changes to bright green, fresh growing things, including our own herb and flower garden grown out back: rosemary, sage, thyme for the bar or the kitchen. We grow violas and nasturtiums for garnish. Nothing puts a smile on my face like running out to the back patio and harvesting herbs and flowers before dinner service. The freshness and quality of the ingredients is always on the forefront on of my mind.<\/span><\/p>\n

After many menu changes, wine dinners, and special events, I am evolving into a different chef.<\/span><\/p>\n

Q: What restaurant menu item excites you right now, Chef Ryan?<\/h2>\n

A: Our Seared Ahi Tuna, sushi grade, served over marinated edamame togarashi (japanese spice blend) aioli, and a\u00a0 citrus sauce that packs a punch. There’s the richness from the protein, the delicious fat from the aioli, the brightness from the citrus … it’s a great combination and hits all the notes.\u00a0<\/span><\/p>\n

I also love that our raw oysters on the half shell being expanded into the weekend program.<\/span><\/p>\n

Q: Beyond the food, we love the beverage service at Butch’s. Can you tell us more about that?<\/h2>\n

A:<\/strong>\u00a0I love standing in the kitchen and seeing people enjoying some Sancerre, a martini, or an IPA with a bowl of oysters. The s<\/span>ourcing of all our ingredients … in the kitchen, and behind the bar, is so important for our entire program. Behind the bar, Victor has done an amazing job of curating our featured lists of whisky, tequila, and mezcal.\u00a0Wine, cocktails, and beer help drive the menu changes \u2026 the pairings are important. Our glass pour list is curtailed to the menu, so expert pairings are always available.<\/span><\/p>\n

Bruce, our sommelier, is filled with drive and passion to find the best bottles and ingredients. Butch\u2019s has received Wine Spectator\u2019s award of excellence year after year. We are lined up to receive the award again in 2019. <\/span><\/p>\n

A highlight of my job is my collaboration with Bruce for our wine dinners. We choose a vineyard and taste our way through their selections. We try and find some tried and true, but we also lean into some challenging tastes and start to talk about the food. If we taste a Sauvignon Blanc … I’m thinking buttered crab. Syrah? Lamb that we just brought in. When I’m tasting great wines, the pressure is on me to create great food to pair along with it.\u00a0<\/span><\/p>\n

Our wine program sets us apart on the lakeshore. Our extensive catalog, our wine dinners …. it’s all rather special.<\/span><\/p>\n

Q: Finally, the wine dinners ARE spectacular. Are there other Butch’s events you’d like to mention?<\/h2>\n

A:\u00a0Butch\u2019s relationship to the community is important to me. He has a track record of almost 25 years of proven success. It\u2019s a great responsibility and privilege to continue and move forward with that success.\u00a0<\/span><\/p>\n

Two events I’m especially proud of are:<\/p>\n