food & drink RESTAURANTS / PEOPLE / REVIEWS
> RYAN BOLHUIS Title: Executive Chef Location: RiverHouse Ada, 445 Ada Drive SE, Ada, MI 49301
RiverHouse Ada Executive Chef Ryan Bolhuis believes every dish tells a story.
Recreating food memories
“This is a roasted squash salad with mushrooms, watercress and goat cheese. It… can stand alone as a meal or be served as a side dish — my favorite is with pork. Alone, it goes great with a nice Sauvignon, which cuts through the richness. With a protein, I prefer something oakier, like a nice Merlot or Grenache.”
PHOTOGRAPHY BY JOHNNY QUIRIN
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ince its transformation from Bistro Chloe Élan to the more casual RiverHouse Ada, Executive Chef Ryan Bolhuis has been earning rave reviews for his fresh regional American cuisine. From the famed pasties of the U.P. and low-country southern specialties to grilled arctic char from the Pacific Northwest, the approachable menu and weekly specials feature traditional dishes from around the nation. “We put our own little spins on it but want to stay as true as we can to capture those flavor memories we all associate with special moments in time,” Bolhuis says. “Food is always a part of people’s favorite memories. It seems every dish has a story, and we really want to showcase those dishes that are so beloved that they have become family and area favorites.” Already on board when he took over the kitchen more than a year ago, the Hudsonville native helped spearhead the restaurant’s successful transition. “The reception has been incredible,” he says. “T he palate of West Michigan is changing. We’re proud to be West Michigan and have the opportunity to raise awareness by putting a spotlight on all of its wonderful farm products.” Bolhuis believes West Michigan has some of the best produce in the nation. As passionate about cooking and his kitchen’s camaraderie as he is about local ingredients, Bolhuis describes his culinary style as very open, rooted in the belief that there is always something more to learn. He was only 18 when he left for New York to attend the French Culinary Institute. “I said to myself, ‘Go big or don’t go at all.’ I wanted to learn from the best and soak in as much as I could,” he says. 68 GRMAG.COM \ JANUARY 2015
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