Have a wasp problem? We recommend you use honeybees, as we did at our GreenHouse. Have a goose problem? We recommend Miller, the coincidentally named, goose-chasing dog and newest member of Marigold Lodge, Herman Miller’s lodge and conference center.

Located on Lake Macatawa in Holland, Michigan, Marigold Lodge has long been a favorite summer home for Canadian geese. While beautiful to look at, the geese are messy and nuisance to both guests and staff. A number of methods have been tried throughout the years to discourage the geese from taking up residence on the grounds, but to no avail.

Enter Miller, a five-year old Field-Bred Cocker and solution to our goose issue. Under the watchful eye of the Marigold staff, Miller patrols the grounds chasing away any geese wandering around. Trained to flush out birds, Miller seems to enjoy his new part-time job, which gives him an opportunity to get off the sofa and get some exercise.

This is a fun story, but also touches the core of what we do as a company, creative problem-solving for sustainable solutions. Solving our goose problem was no different. By discouraging the geese from nesting this year, Miller is reducing the likelihood of them returning next year, as geese tend to return to the same nesting location year-after-year.

Miller, enjoying what he does, is one happy dog.

Tartine of Pork with Celeriac Remoulade
1 baguette (about 2 ½ inches wide)
Extra virgin olive oil
Kosher salt
½ cup aioli
1 large bunch watercress, coarse stems removed
1 pound cold, cooked pork, thinly sliced
Freshly ground black pepper
1 tart apple, such as a Granny Smith, cored, quartered, and sliced into thin wedges
2 cups celeriac remoulade
1 tablespoon, plus 1 teaspoon minced chives
12 cornichons (dill gherkins)

Aioli
6 large garlic cloves
1/8 teaspoon kosher salt
1 large egg, room temperature
2 cups extra virgin olive oil

Mince the garlic cloves and salt together, then crush with the side of the knife to make a paste. Put the egg in a glass or ceramic bowl and whisk in the garlic paste, or use hand (immersion) blender. Slowly drizzle in the oil, whisking constantly or blending them in. If the aioli looks oily, mix in a few drops of warm water (aioli keeps refrigerated in a covered container for up to 1 week).

Celeriac Remoulade
1 cup mayonnaise
2 tablespoons minced cornichons
2 tablespoon minced drained nonpareil capers
2 ¼ teaspoons Dijon mustard
1 tablespoon cider vinegar
2 teaspoons minced Italian parsley
2 teaspoons minced tarragon
2 taespoons minced chervil
2 teaspoons minced chives
kosher salt and freshly ground black pepper
1 pound (1 large) celeriac
Fresh lemon juice

Add the mayonnaise into a small bowl. Squeeze excess moisture from the cornichons and capers and stir them into the mixture. Add the mustard, vinegar, and herbs. Season to taste with salt and pepper. Refrigerate for at least 1 hour, or up to 3 days, to allow the flavors of the remoulade to develop.

Cut off and discard the tops and bottoms of the celeriac. Remove the skin with a paring knife or a sharp, sturdy vegetable peeler. Using a mandoline or knife, cut the cleriac into 1/8-inch-thick julienne strips (you should have about 4 cups).

Put the celeriac in a bowl and toss with enough remoulade to coat the pieces; reserve any remaining dressing. Taste and season the salad as necessary. Cover and refrigerate for at least 2 hours, or up to 8 hours.

Just before serving, toss the celeriac with additional dressing, if desired, and adjust the seasonings a final time, adding a squeeze of lemon juice or vinegar if needed.

Tartine of Pork
Preheat the broiler. Lay the baguette on its side and cut it on a severe bias to get 4 slices approximately 10 inches long and a ½-inch thick. Drizzle each side lightly with olive oil and sprinkle with salt. Place under the broiler until golden brown on the first side, then turn to brown the other side.

Spread one side of each slice with 2 tablespoons of aioli. Cover the aioli with watercress. Cover the watercress with overlapping slices of pork. Sprinkle the pork with salt and pepper to taste. Arrange the apple slices in an overlapping layer over each sandwich. Top each sandwich with ½ cup celeriac remoulade and sprinkle with 1 teaspoon of the chives.

Serve with the cornichons.

Enjoy!

White Chocolate & Walnut Bread Pudding
1 loaf brioche bread, cubed
¾ cup white chocolate, cut up into small pieces
8 whole eggs
2 cups half & half
1 cup milk
½ cup sugar
2 teaspoons cinnamon

Praline Topping
1 pound butter
2 cups sugar
2 cups walnut pieces
¼ cup corn syrup
1 teaspoon cinnamon

1. Coat a 2-inch high stainless steel pan with non-stick spray; add cubed brioche and level with the height of the pan.
2. Sprinkle the white chocolate pieces evenly over the brioche.
3. In a large bowl, combine the eggs, half & half, milk, sugar, and cinnamon. Mix well.
4. Add the mixture to the pan of brioche, making sure all the bread is moist.
5. Wrap it tight and refrigerate overnight.
6. In a mixer, combine butter, sugar, pecans, corn syrup, cinnamon, and nutmeg until well blended. Place in bowl, wrap, and set aside at room temperature until needed.
7. Preheat oven to 350 degrees Fahrenheit
8. Remove the pan of brioche from the refrigerator. Using a straight-edge spatula, spread the praline topping evenly over the brioche.
8. Place into the oven for about 40 minutes or until done.

Enjoy!

Serves 6

Breast of Duck Au Poivre
6 8-ounce boneless duck breasts
4 tablespoons coarsely ground black pepper
3 tablespoons fresh thyme
3 tablespoons kosher salt

1. Place the duck breasts on a cutting board, skin side up. With a knife, slice four or five cuts across the skin. This will prevent the breast from turning up while cooking. The fat also will render faster.
2. Rub each duck breast with salt and thyme, and generously sprinkle them with black pepper.
3. Preheat a large skillet without oil. Place each duck breast skin side down. Sear until golden and crisp. CAUTION: The duck breasts render a lot of fat while they’re cooking. To prevent splattering and flair up, turn the stove’s flame off before turning each duck breast.
4. Place the duck breasts on a sheet pan and place into a preheated, 375-degree oven for 8 to 10 minutes.
5. Remove the pan from the oven and place it in a warm spot to rest for 5 minutes. Cut duck breasts into ½-inch slices and arrange on risotto.

Watch for another recipe from Marigold Lodge next week!

Walnut Vinaigrette
¼ cup apple cider vinegar
2 tablespoons sugar
1 cup walnut oil

Add vinegar, sugar, and oil to a food processor or blender and mix slowly. Pour vinaigrette into a container. Salt and pepper to taste.

Toss frisee lettuce, apples, figs, blue cheese, and vinaigrette together. Garnish with walnuts.

Watch for another recipe from Marigold Lodge next week!

Curried Butternut Squash Bisque
3 pounds butternut squash, peeled and cut into 2-inch pieces
1 quart chicken stock or broth
1 medium onion, chopped
2 cups heavy whipped cream
1 tablespoon yellow curry paste
1 tablespoon olive oil

In a large, heavy bottom stock pot, sauté onions and curry paste in the olive oil. Combine squash and chicken stock in a 4-quart sauce pan and bring to a boil. Turn heat down and simmer for 35 to 45 minutes or until squash is tender. Let it cool for about one hour and place in the blender and puree until smooth. Pour back in the stock pot, add cream, and bring back to a boil. Reduce heat and simmer for an additional 20 minutes. Add salt and pepper to taste.

Watch for another recipe from Marigold Lodge next week!

New York Strip Steak au Poivre with Avocado Butter
8 8-ounce strip steaks, seasoned with course ground pepper and salt
¼ pound soft unsalted butter
1 avocado, cubed
1 lemon, juiced

Avocado butter:
Place butter, avocado, and lemon juice in a food processor. Mix until smooth. Salt and pepper to taste. Use a rubber spatula to scrape the butter onto a long sheet of cellophane wrap (about 12 inches long). Roll up butter in the cellophane to form a log. Place in the refrigerator for one hour.

Season steaks and grill them to a desired temperature.

Slice butter into half-inch medallions and place on steaks.

Enjoy!

This delicious Green Bean Salad recipe from Marigold Lodge is a perfect summertime side dish.

Green Bean Salad
3 pounds green beans, blanched
2 ears of fresh sweet corn, washed and cut off the cob
1 pint pear or grape tomatoes
½ small red onion, minced
½ cup balsamic vinegar
1½ cup olive oil

In a small mixing bowl, add vinegar and oil and mix well.
Set aside.

Add all the other ingredients in a large mixing bowl.

Add vinaigrette and toss.

Salt and pepper to taste.

Enjoy!

Watch for another recipe from Marigold Lodge next week!

Cantaloupe and Tomato Soup

Serves 8.
Preparation time: 20 minutes.

4 small ripe cantaloupes
6 ounces orange juice concentrate
4 large tomatoes, peeled and cored
½ teaspoon cinnamon
1 cup whipping cream
½ cup Grand Marnier
Mint sprigs to garnish

Peel cantaloupes and remove the seeds.
Cut into 1-inch chunks.

Puree cantaloupe and tomatoes in a blender or processor until smooth.
Stir in remaining ingredients, except mint, and mix well.

Chill thoroughly.

Serve in chilled stemmed glasses or glass bowls.
Garnish with mint sprigs.

Click here for more recipes from Marigold Lodge.

Dark Chocolate Orange Tart
Serves 12.

Candied Orange Peel
1 orange
¼ cup sugar
2 Tbsp. water

Crust
¼ lb. unsalted butter, room temperature
½ cup sugar
¼ tsp. ground cinnamon
¼ tsp. salt
6 Tbsp. unsweetened cocoa powder
¾ cup all-purpose flour

Filling
1 cup slivered almonds, toasted, coarsely chopped
2 tsp. sugar
1 tsp. ground cinnamon
1 cup heavy whipping cream
8 oz. bittersweet (not unsweetened) or semi-sweet chocolate, chopped
1 Tbsp. Grand Marnier

For Candied Orange Peel
Using vegetable peeler, remove peel (orange part only) from orange in strips. Cut strips into matchstick-size pieces and place in small saucepan. Cover with cold water; bring to boil. Cook 30 seconds; drain. Rinse saucepan; add ¼ cup sugar, 2 tablespoons water and peel. Stir over medium-low heat until sugar dissolves. Simmer until peel is translucent and syrup is thick, about 20 minutes. Using tines of fork, transfer peel to plate and cool.

For the Crust
Using electric mixer, beat butter, sugar, cinnamon, and salt in large bowl until smooth. Beat in cocoa powder. Add flour and beat until dough comes together in moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and chill until firm, at least 1 hour and up to 1 day.

Roll out dough between sheets of waxed paper to 11-inch round; peel off top sheet of paper. Invert dough over 9-inch tart pan with removable bottom; peel off paper. Gently press dough into pan. Press dough overhang to form double-thick sides. Pierce dough all over with fork. Refrigerate 30 minutes.

Preheat oven to 375 degrees F. Bake crust until sides look dry and bottom looks bubbly, about 14 minutes. Transfer crust to rack. Using back of spoon, press up sides of dough if falling. Cool completely.

For the Filling
Toss almonds, sugar, and cinnamon into a small bowl. Chop all but two strips of peel. Sprinkle chopped orange peel, then almond mixture over bottom of prepared crust. Place cream in heavy medium saucepan. Bring to simmer; remove from heat. Add chocolate and whisk until chocolate melts and mixture is smooth; mix in Grand Marnier. Pour into crust.

Refrigerate until filling is firm, at least 3 hours. Garnish with remaining orange peel strips.

Celery Root Puree
2 medium-sized celery roots (peeled and cut into 1-inch cubes)
2 medium pototoes (peeled and cut into 1-inch cubes)
1 small onion, diced
2 tsp. butter
4 cups chicken stock
Salt and pepper to taste

Rack of Lamb
2 French-cut racks of lamb, cut in half with 4 ribs per serving
4 Tbsp. fresh rosemary, removed from stem and chopped
½ cup olive oil
1 cup dry red wine
1½ cups reduced veal or beef stock
Salt and pepper

Fresh Asparagus
1 bunch fresh asparagus, cut lengthwise into strips
1 tsp. olive oil
Salt and pepper to taste

Celery Root Puree
In a medium sauce pan over high heat, add butter and onions. Sauté until onions are translucent. Add celery root, potatoes, and chicken stock. Bring liquid to boil, reduce heat, and simmer until celery root and potatoes are tender. Remove from heat and strain.

Allow celery root mixture to cool. Place into a food processor and puree until smooth. Salt and pepper to taste. May be made one day ahead of time. Reheat in sauce pan just before serving. Note that puree may stick to pan while reheating, so stir often.

Rack of Lamb
Preheat oven to 450 degrees F. Season lamb with salt and pepper and rub rosemary evenly on each rack. Heat olive oil in a large skillet. Place lamb racks into skillet and sear each side until brown. Remove racks and place on a sheet pan; place into oven for 10-12 minutes, or until lamb reads 120 degrees F. Remove from oven and allow to rest for 5 minutes. Remove any extra oil from skillet; add wine and stock and reduce by half. Salt and pepper to taste.

Asparagus
In a medium skillet, heat olive oil. Add asparagus and sauté until tender. Salt and pepper to taste.

Assembly
This dish may be served on a large platter or individual plates. Line plate with asparagus and place celery root puree over asparagus. Cut each four-rib rack into half; cross the rib bones together and place over the puree. Spoon stock reduction over lamb and serve. Garnish with fresh rosemary sprigs.

This is the first in a series of three recipes. Visit Discover on Fridays to find out what the next two will be.

Steamed Halibut in Borscht with Chive-Horseradish Sauce (Dairy and Pareve)
Serves 8

2 Tbsp. olive oil or corn oil
1 medium onion, julienned
1 cup fennel, julienned
2 Tbsp. sliced garlic
2 sprigs fresh thyme
2 sprigs fresh flatleaf parsley
1 cup chopped savoy cabbage, plus 3 of the darker outer leaves, finely julienned
1 quart well-seasoned chicken or vegetable stock
4 cups peeled fresh beets, julienned (about 1 ½ bunches)
Salt and freshly ground pepper to taste
1 cup crème fraiche or sour cream
¼ cup prepared white horseradish
½ tsp. sugar
1 Tbsp. chopped chives
8 halibut steaks or fillets, each 4 to 6 ounces

Heat oil in a heavy 3-quart saucepan. Add onions and fennel; cook slowly about 5 minutes, until softened. Tie garlic, thyme, parsley, and chopped cabbage in a double thickness of cheesecloth and add it to saucepan along with stock and beets. Simmer 15 minutes. Season to taste with salt and pepper. Remove form heat. Discard cheesecloth and its contents. To serve the dish chilled, refrigerate beet mixture at least 4 hours or overnight.

Bring 3 cups water to a boil in a small saucepan. Add julienned cabbage leaves, cook just until bright green, then drain. Set leaves aside, covered, to keep warm; for a cold dish, refrigerate.

Mix crème fraiche or sour cream with horseradish, sugar, and chives. This sauce can be gently warmed in a small saucepan or chilled to serve cold.

To serve, steam halibut until fully cooked outside and just warm inside, 6 to 8 minutes. Keep warm. Reheat beet mixture, spoon into warmed shallow soup bowl, sprinkle with julienned cabbage and top with fish. Serve horseradish sauce, warm or chilled, on the side.

Chocolate Delight
Serves 6.

1½ cups milk     
2 cups semisweet chocolate chips  
2 eggs      
¼ cup sugar
Pinch of salt
Whipped cream
Pecans
Fresh berries

Pour milk into heavy saucepan and heat to boiling. Combine chocolate chips, eggs, sugar, and salt in blender.

Pour in hot milk, then blend at low speed for 1 minute, or until smooth. Pour into 6 custard cups, then chill for at least 2 hours before serving.

Serve with whipped cream and chopped pecans and fresh berries.

Pork Tenderloin Wrapped in Pancetta with Pinot Noir Glace
Serves 8.

6 pork tenderloins
1 ½ lbs. sliced pancetta
2 c. Pinot Noir
2 c. veal glace
1 can cannellini beans
2 medium tomatoes, diced
1 large bunch red Swiss chard, ribs removed
White truffle oil
Olive oil
Salt and pepper to taste

Pinot Noir Glace
In a medium sauce pan, add Pinot Noir and veal glace. Over medium heat,  reduce liquid by half. Salt and pepper to taste. Set aside and keep warm.

Pork Tenderloin
Preheat oven to 400 degrees F. Remove silver membrane from tenderloin fillets. Wrap pancetta around fillets and secure with toothpick.

In a large skillet, add 2 T. olive oil and sear tenderloin fillets on both sides. Place on a sheet pan and place in oven for 15 to 20 minutes. Remove from oven; allow tenderloin to rest for 5 minutes before slicing.

Remove excess oil from skillet and add tomatoes, beans, and Pinot Noir glace. Reheat and keep warm.

In a small skillet, add 1 T. olive oil and Swiss chard. Cook until chard begins to wilt. Ladle Pinot Noir glace onto warm plates and place Swiss chard on top of the glace in the center of the plate.

Remove toothpicks from the pork and slice, placing three to four pieces on top of the chard. Drizzle with truffle oil, garnish, and serve.

Carrot Ginger Soup

6 tbsp butter
1 yellow onion, diced
¼ cup ginger, minced
3 garlic cloves, minced
7 cups chicken stock
1 cup dry white wine
1 ½ lbs carrots, peeled & large diced
1 tbsp curry paste (optional)
¼ cup fresh lemon juice

On low heat melt butter in stock pot; add onions, ginger, and garlic. Sweat on low for 5 to 10 minutes. Add stock, wine, and carrots. Increase to medium heat and allow to simmer for 45 minutes to an hour, or until carrots are tender. Remove from heat and cool slightly. Pour soup into blender; blend until smooth. Add pureed soup back into pan and bring back to heat. Add curry paste, lemon juice, salt, and pepper. Serve.

Watch for another recipe from Marigold Lodge next week!

Marigold Lodge Pita Chips

1 package pita pocket bread
½ pound butter, melted
Lawry’s seasoned salt to taste

Cut pita pockets into wedges. Peel layers of pita apart.

Lay pita on a sheet pan, rough side up. Brush each piece with melted butter. Sprinkle each piece lightly with seasoned salt.

Bake pita at 350 degrees Fahrenheit in a convection oven 8 – 10 minutes or until golden brown and crispy.

Note: For best results convection oven should be used for baking.

The lodge has eight bedrooms on the second floor, including those of the Gold family. Throughout the home, pieces from the family’s collection decorate the space, including Herman Miller furniture made in the 1930s, before our founder, D.J. De Pree, met Gilbert Rohde.

Other accommodations are located in the Smokehouse (formerly the barbecue house), the Ice House, and the Carriage House. Altogether, Marigold has 21 guest rooms.

Marigold also offers meeting space in the Learning Center, which has four conference rooms, as well as touchdown spaces, group spaces, and a patio. And the Boathouse offers one conference room that easily accommodates a small group.

No matter what the season, Marigold is a treat to visit, whether you’re our guest from out of town or an employee of Herman Miller. Everyone receives a warm welcome in a beautiful environment.

Gold’s avocation was horticulture, and he recorded many of the details about the development of the lawns and gardens, fruits and importations, temperatures, and arrival of birds. His journals also recorded the step-by-step building of Marigold, which was named to honor both his wife, Margaret, and daughter, Mary Jayne. He called this place, “my only source of pleasure and interest outside of my family and business activities.”

Gold died 15 years later. When Margaret died in 1969, Mary Jayne presented the estate to Hope College. But the college was unable to keep the house in good repair. In 1977, Herman Miller signed a 30-year lease on the property and began restoring the lodge. The Learning Center was completed in 1978. The Marigold complex was so immediately synonymous with Herman Miller’s corporate culture that we purchased it the same year.

Since then we’ve restored and refined, converted and added–improving the property for our guests, who not only include our customers, but also our employees.

It’s a place to host seminars, meetings, development events, and research symposiums. Marigold belongs to the entire company and is often a popular venue for retirement dinners.

Marigold has become Herman Miller’s unique expression of “home,” as we have grafted our own traditions of design and purpose onto the enduring buildings and grounds of Superior Point.

Interested in seeing more? Check out the the slide show “Inside Marigold Lodge.”

By Marcia Davis