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Chef Showdown: Local Foods – Sam Hybel, Gusto, Suttons Bay

When MyNorth.com challenged Sam Hybel, Chef/Owner at Gusto in Suttons Bay to our local foods showdown he accepted with gusto and prepared Sauteed Morels and Grilled Michigan Asparagus in a White Wine Sauce 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 the video to learn Chef Hybel’s technique. Then click to find the recipes for Sauteed Morels and Grilled Michigan Asparagus in a White Wine Sauce.

Here is a list of the local ingredients Hybel used in the dish:

  • Morels foraged locally
  • Asparagus, Norconk Farms, Empire
  • White wine, Blackstar Farms, Suttons Bay, 231-941-1270, blackstarfarms.com
  • Butter, Halpin’s Land of Goshen at Douglas Valley, Manistee, 231-360-7176
  • Stone House baguette, Traverse City, 231-933-8864, stonehousebread.com

More Chef Showdown: Local Foods Videos

Watch the first Chef Showdown: Local Foods with Crystal Mountain Resort’s Executive Chef Darren Hawley. Chef Hawley prepares Smoked Pheasant and Morel Galantine with Pickled Beet and Goat Cheese Gateau, made with over 90% local foods from Northern Michigan.

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.

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