July 21, 2016
Fresh-picked Michigan blueberries are a true summer delight. Once a year, when they are at the peak of flavor, Chef Joho brings a batch back from the farms. “You have to go for a lot of different kinds of blueberries,” he explains. “Blueray, jersey, bluecrop—it all depends on the weekly crop. One of my favorites is the duke blueberry, one of the smaller berries but very sweet. Remember, it is always better to buy freshly picked and not refrigerated; farm-to-table is the best way to go.”
One of his favorite desserts to make at home is a blueberry clafoutis, a baked French dessert comprised of blueberries arranged in buttered dish and covered with a thick batter. At Everest, the blueberries are served in a more elegant presentation: Michigan Blueberry Compote, Biscuit de Savoie, Crème Glacée Vanilla Mint. Both desserts capture the flavor of summer at a very specific point, which though fleeting is bursting with flavor.