When MyNorth 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. 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.
Check out this MyNorth 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
More Chef Showdowns:Â
Chef Hawley prepares Smoked Pheasant and Morel Galantine with Pickled Beet and Goat Cheese Gateau.
Sam Hybel of Gusto in Suttons Bay prepares asparagus with white wine sauce.
John Piombo of Nonna’s at The Homestead in Glen Arbor prepares goat cheese and kale spelt ravioli with roasted rabbit, asparagus and cream.
Randy Chamberlain of Blu in Glen Arbor prepares malted cherry ice cream.
Joseph George of Grand Traverse Resort prepares bacon and eggs with smoked steelhead Roe.
Watch Eric Nittolo of the Boathouse Restaurant prepares rack of lamb with parsnip puree.
Sam Hybel of Gusto in Suttons Bay prepares asparagus with white wine sauce.
John Piombo of Nonna’s at The Homestead in Glen Arbor prepares goat cheese and kale spelt ravioli with roasted rabbit, asparagus and cream.
Randy Chamberlain of Blu in Glen Arbor prepares malted cherry ice cream.
Joseph George of Grand Traverse Resort prepares bacon and eggs with smoked steelhead Roe.
Watch Eric Nittolo of the Boathouse Restaurant prepares rack of lamb with parsnip puree.