When MyNorth challenged Chef John Piombo of Nonna’s at The Homestead in Glen Arbor to our local foods showdown he accepted with gusto and prepared Goat Cheese and  Kale Spelt Ravioli with Roasted Rabbit Aspargus and Cream. 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 this video to learn Chef Piombo’s technique. Then click to find the recipe for Goat Cheese and Kale Spelt Ravioli with Roasted Rabbit Asparagus and Cream.

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

  • Asparagus, Norconk Farms, Empire
  • White wine, Circa Estate Winery, Lake Leelanau
  • Butter, eggs, kale, caprine and assorted veggies, Halpin’s Land of Goshen at Douglas Valley, Manistee
  • Herbs, Hudsonville
  • Cream, Shetler’s Dairy, Kalkaska, shetlermilk.com
  • Spelt, Vita Spelt, Purity Foods, Okemos, purityfoods.com
  • Rabbit, Bunny Hop Ranch, Cedar

More Chef Showdown: Local Foods Videos