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Graphic profile image with picture of Chef Harwick form Lake Lawn


Q: Who has been your biggest culinary inspiration and why?

I have been lucky to have great mentors throughout my career but honestly, it's been the countless men and women around me in the kitchens. Everyone wants to be the best, everyone wants to deliver a memorable dish, but through that natural competition, friendships are made, and you find yourself not only learning new approaches but being able to share your own insight and skill to help others.


Q: What is your restaurant best known for?

At the resort, we have multiple dining options ranging from grab and go to signature dining at 1878 on the Lake, so for me we are best known for being a destination where you can satisfy everything from your sweet tooth with Mud Pie and Ice Cream to an unmatched lakeside view while enjoying a cold cocktail and apps all the way to enjoying the seasonal dishes at 1878 that embraces traditional Midwest cuisine and ingredients.


Q: What is your favorite dish to cook and why?

My next one! I love embracing multiple new techniques while growing and pushing boundaries. It is the part of my culinary journey that is always chasing the next thing that will become my favorite.


Q: What is your process when developing a new dish?

Ultimately anything that challenges me to think out of the box. Many times, I find inspiration in the smallest of details within the everyday world. These moments could come from smells, colors, textures and of course taste. While I often start the formal process with the protein choice, I have many times found myself in love with the concept of a certain sauce or accompaniment that I will build around. The end flavor profile is where the magic happens!


Q: Do you have any tips or tricks for those looking to elevate their dishes at home?

Don't be afraid to experiment. There is nothing out there that you have had at a restaurant, or you have seen on a TV show that with practice you cannot replicate. As Chef's, our passion comes through on the plates through finesse and our art. Those "elevations", if you will, came from the same starting point you are at, a point of excitement and imagination!