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Chef Showdown: Local Foods – Myles Anton, Trattoria Stella, Traverse City

When MyNorth.com challenged Trattoria Stella’s chef Myles Anton  to our local foods showdown he accepted with relish and prepared a simply delicious Fettuccine for a MyNorth.com video. Anton went above and beyond the rules of the showdown (calling for 90 percent of the ingredients to be from Northern Michigan and another 5 percent from Michigan) using 99 percent local ingredients.

Watch the video to learn Chef Anton’s technique. Then click to find the recipe for Fettucine

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

  • Thyme, Werp Farms, Karlin, 231-263-2111
  • Eggs, Halpin’s Land of Goshen at Douglas Valley, Manistee, 231-360-7176
  • Asparagus, Norconk’s, Empire
  • Cream, Shetler Dairy, Kalkaska, 231-258-8216
  • Spinach, Jordan Valley Bison, 231-544-6684
  • Flatleaf parsley, wheat flour, Golden Rule

More Chef Showdown: Local Foods Videos

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.

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

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