By Elizabeth Edwards
When MyNorth.com challenged Crystal Mountain Resort's Executive Chef Darren Hawley to our local foods showdown he accepted with gusto and prepared an exquisitely delicious Smoked Pheasant and Morel Galantine with Pickled Beet and Goat Cheese Gateau for a MyNorth.com video. In accordance with the rules of the showdown, 90 percent of the ingredients for this dish are from Northern Michigan and another 5 percent are from Michigan, making it a 95 percent made-in-Michigan dish.
Watch Martha Ryan, of Martha's Leelanau Table Prepare Leelanau Raclette Fondue with over 90% local foods from Northern Michigan. And then get the recipe.
Watch Eric Nittolo of the Boathouse Restaurant prepare Rack of Lamb with Parsnip Puree.
Watch Sam Hybel of Gusto in Suttons Bay prepare Asparagus with White Wine Sauce.
Watch Chef John Piombo of Nonna's at The Homestead in Glen Arbor prepare Goat Cheese and Kale Spelt Ravioli with Roasted Rabbit, Aspargus and Cream
Watch Randy Chamberlain of Blu in Glen Arbor prepare malted cherry ice cream.
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