 Recipes by Chef Roane of Mission Point Resort
At age 15 Richard Roane knew he wanted to be a chef and soon attended the Culinary Institute of the South. He apprenticed in France under the renown Chef Didier Busnot. After his extensive experience in France, Chef Roane started his culinary career at the infamous Boar's Head Inn in Charlottesville, Virginia. Since then he has worked as executive chef many four and five star hotels including the Omni Hotel in Richmond. Chef Roane is known for his culinary expertise and excellence which has found him preparing meals for senators, governors and presidents. When not in the kitchen, this Chef enjoys golf, gardening, landscaping and an occasional cigar. We are pleased to have him on Mackinac Island as executive chef at Mission Point Resort.
Chef Roane has generously offered to share several recipes for you to try at home. When visiting Mackinac Island, be sure to have a meal one of the restaurants at Mission Point Resort. If you would like to schedule an evening at Mission Point's herb garden at the Chef's Table, please call (906) 847-3312 to make a reservation for a memorable evening tasting Chef Roane's culinary classics.
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Mission Point Gazpacho
Serves 4
2 lbs ripe heirloom tomatoes, chopped in quarters
1 cucumber, cubed, seeds removed
½ green bell pepper, cored, seeds removed, and chopped
1 garlic clove, minced
¾ cup extra virgin olive oil
1 tablespoon chopped cilantro
2 tsp salt
2 cups tomato juice
2 tablespoons sherry wine vinegar
1 tablespoon of black pepper
Shrimp and cilantro for garnish
Place heirloom tomatoes, cucumber, green bell pepper, garlic, extra virgin olive oil, tomato juice, sherry wine vinegar, cilantro, salt and pepper in a blender.
Blend until mixture becomes a thick liquid.
Place it in the refrigerator to cool for at least 30 minutes. To marry the flavors together, I suggest leaving the mixture in the refrigerator for at least 12 hours or up to 24 hours.
Serve cold in individual bowls. I suggest a garnish of cilantro and a shrimp on top.
Smeared Extra Virgin Olive Oil Bruschetta With Heirloom Tomatoes, Kalamata Olive, Torn Basil and Sea salt
Serves 5
½ cup heirloom tomatoes
10 kalamata olives, diced
½ onion, finely diced
2 tablespoons extra virgin olive oil
1 tablespoon aged balsamic vinegar
1 garlic clove, finely diced
1 pinch salt
1 pinch black pepper
10 basil leaves, julienned
French bread slices
Quarter the heirloom tomatoes, removing most of the seeds. Dice into smaller cubes and place in a bowl.
Add the kalamata olives, onion, extra virgin olive oil, aged balsamic vinegar, garlic, salt, and pepper to the bowl and stir.
Add the basil and stir again.
Serve on French bread slices. French bread slices can be toasted on the grill Drizzle some extra virgin olive oil on top of the bread slices before adding the tomato and olive mixture
Mission Point Caprese Tower Salad
Serves 1
2 slices from a large heirloom tomato
2 slices buffalo mozzarella
4 sun-dried tomatoes
3 basil leaves, finely julienned
½ tablespoon aged balsamic vinegar
salt and black pepper to taste
Place one heirloom tomato slice on an individual dish.
Stack one slice buffalo mozzarella on top of the tomato slice.
Add 2 sun-dried tomatoes above the mozzarella.
Add half of the julienned basil above the sun-dried tomatoes.
Repeat the above steps to form another layer of the salad tower.
Top with aged balsamic vinegar. Add salt and pepper to taste.
