When MyNorth 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. 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 Hawley’s technique. Then click for the recipes for smoked pheasant and morel galantine and pickled beet and goat cheese gateau.

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

  • Pheasant, Bakers Green Acres, Marion, 231-825-0293
  • Pork Butt, Rice Centennial Farms, Benzonia, 231-882-5937
  • Morels and wild leeks, locally foraged by the Hawley family
  • Lovage and mizuna lettuce, Werp Farms, Karlin, 231-263-2111
  • Red pepper flakes, Mike Sandberg, Manistee
  • Beets, Victory Farms, Hudsonville, 616-669-7695
  • Goat Cheese, Halpin’s Land of Goshen at Douglas Valley, Manistee, 231-360-7176

More Chef Showdown: Local Foods Videos
(Recipes, Too!)