After 5: The Making of a Restaurant

The former McGuffey’s restaurant across the street from Williams’ theater on the Branson strip is a beehive of activity as it transforms into Andy Williams’ Moon River Grill.

Williams hired Clary as a consultant to create his restaurant’s menu and wine list, and train kitchen and wait staff.

“I’ve known him for a long time,” Williams says, recalling years of dining at Clary’s American Grill in Springfield, which Clary has since sold, and meals Clary had delivered to Williams’ hospital room while he was recovering from back surgery years ago. “Great food.”

Williams and Clary together interviewed the restaurant’s general manager, Tom Comer, a former operating partner of Fleming’s Steakhouse in Omaha, Neb., and it’s executive chef, Jason Watson, a former chef at Candlestick Inn in Branson.

Williams is realistic about his restaurant venture (he did build the McGuffey’s space but was strictly a landlord), saying that it needs quality food, good service and a nice appearance.

“I want the quality of the restaurant to (match) the quality of the theater,” he says. “If we can cover those bases, we’ve got a good shot at making it.”

Clary understands: “Everything Andy does is first-class.”

The duo gave Springfield Business Journal a tour amid frantic construction work in preparation for an April 20 invitation-only opening. Chefs Clary and Watson shared spring recipes in Moon River Grill’s kitchen.

Clary's Spring Cuisine

Gazpacho with Avocado Purée

5 pounds medium-size tomatoes, with shallow X cut in skin on side opposite stem

3 cups low-salt chicken broth

3/4-cup finely chopped red onion

2/3-cup fresh lime juice

6 garlic cloves, finely chopped

2 tablespoons chopped fresh Italian parsley

2 tablespoons chopped fresh chives

2 tablespoons chopped fresh cilantro

2 medium Hass avocados (about 1 pound), peeled, seeded and diced

2 serrano chilies, stemmed, seeded and minced

2 tablespoons cold water

4 tablespoons extra-virgin olive oil

Bring large saucepan of water to boil. Drop in three tomatoes; cook 30 seconds. Using slotted spoon, transfer tomatoes to plate. Repeat. When cool, peel tomatoes starting at X. Cut tomatoes in half horizontally; squeeze out seeds and juice. Place tomatoes in processor, and using on/off turns, chop to coarse purée. Transfer purée to strainer; let drain 30 minutes, stirring often.

Combine tomato purée, chicken broth, onion, 1/3-cup lime juice, garlic, parsley, chives, and cilantro in large bowl. Season gazpacho with salt and pepper. Chill two hours or up to one day.

Blend avocados, chilies, two tablespoons water, and 1/3-cup lime juice in processor until smooth. Season with salt; add more water to thin if desired.

Ladle gazpacho into bowls. Top with avocado purée, then drizzle of oil.

Makes 6 servings.

Shrimp Salad with Zucchini and Basil

1/4-cup fresh lemon juice

3 tablespoons drained capers

1 shallot, minced

1 tablespoon Dijon mustard

1/2-teaspoon dried crushed red pepper

1/2-cup olive oil

1/2-cup chopped fresh basil

1 pound uncooked large shrimp, peeled and deveined

2 zucchini, cut into 1/2-inch cubes (about 2 cups)

8 cups mixed baby greens (about 5 ounces)

Freshly grated Parmesan cheese (optional)

Whisk lemon juice, capers, shallot, mustard and dried red pepper in medium bowl. Whisk in oil, then basil. Season dressing to taste with salt and pepper.

Bring large saucepan of salted water to boil. Add shrimp and cook 1 minute. Add zucchini; continue cooking until shrimp are opaque in center and zucchini is crisp-tender – about one minute longer. Drain. Rinse under cold water and cool. Drain well. Transfer to large bowl. Add 1/3-cup dressing and toss to coat. Season to taste with salt and pepper.

Toss greens in large bowl with enough dressing to coat. Divide greens among four plates. Arrange shrimp and zucchini atop greens. Serve, passing Parmesan cheese separately if desired.

Makes 4 servings.

Crème Caramel

Caramel

1 cup sugar

1/2-cup water

Melt sugar in heavy saucepan, stirring constantly with wooden spoon. When sugar turns straw color, add water slowly. Pour one tablespoon into the bottom of each custard cup.

Custard

4 eggs

1/2-cup sugar

1 teaspoon vanilla extract

2 cups milk

Mix all together, pour in caramel-coated cups. Place in water bath and bake at 350 F for one hour.

In Springfield

James Clary is the owner/chef at Fish, 900 E. Battlefield Road in Battlefield Market Place, where he will prepare spring dishes April 29 as a fund-raiser for Breast Cancer Foundation of the Ozarks.

Tickets are $50, and advanced registration is required. All proceeds go to BCFO. Dinner and live entertainment by Arkamo Rangers begins at 6 p.m. For more information, call (417) 862-3838.