Chef Showdown: Local Foods – Martha Ryan, Martha's Leelanau Table

When challenged Martha Ryan, chef/owner of Martha's Leelanau Table, to our local foods showdown she accepted with gusto and prepared her signature Leelanau Raclette Fondue for a 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 the video to learn Martha's technique. Then click here for the recipe.

Here is a list of the local ingredients Martha used in her Leelanau Raclette Fondue:

  • Leelanau Raclette, Leelanau Cheese Company, Suttons Bay,  231-271-2600
  • Chateau Fontaine chardonnay, Chateau Fontaine Vineyards, Suttons Bay, 231-256-0000
  • Cherry Eau De Vie, Black Star Farms, Suttons Bay 231-2714970
  • Bardenhagen Red Potatoes, Bardenhagen Farms, Suttons Bay,  231-271-3199
  • Gala Apples,  Friske Orchards, Charlevoix, 231-588, 6185

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.

Watch Joseph George of Grand Traverse Resort prepare Bacon and Eggs with Smoked Steelhead Roe

Watch Eric Nittolo of the Boathouse Restaurant prepare Rack of Lamb with Parsnip Puree.

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