(Pasties From the Upper Peninsula)
This week its great food from Michigan’s Upper Peninsula. We’re off to the U.P. village of Brevort, Michigan to visit with Pat Kennedy, the owner of Wildwood Pasties, to find out what goes into that unique Upper Peninsula food, the pasty.Chef Eric goes to the kitchen to prepare his recipe of that famous U.P. staple.
Recipes in Show #304:
Special Thanks to: Michigan State Horticultural Society, Kalamazoo Gourmet, Michigan State University School of Agriculture and Natural Resources and Extension Services, The Michigan Sea Grant Project, Greenstone Farm Credit Services and Wildwood Pasties.
One Comment
like your recipe on your version of pasties,but need to know how much ice water is needed? my grandmother aways made them ,(just beef)and have not had a good one since she past away. just need the recipe for crust. she used the feel of for doing the amounts. at 90 she only how it feels. Thank You Chuck Clio
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