The Community Design Center operates children's and youth programs on the East Side of St. Paul aimed at engaging young people in the civic life of their community as well as providing them with experiences that enrich their lives and develop important life skills. One of these programs is their Garden Corps program, which teaches gardening, business, and leadership skills to neighborhood youth. They spend the summer planting, tending, harvesting, and marketing delicious, local produce.
Minnesota Cooks 2011
Minnesota Cooks will be held SUNDAY, AUGUST 28, 2011.
Carousel Park – Outdoor Stage – Minnesota Cooks™
9am: Mary Lahammer (tpt) & JD Fratzke (The Strip Club Meat and Fish) discuss sustainability in Minnesota. Le Cordon Bleu culinary students offer knife skills and other culinary arts demos. Noah Hoehn, live looping musician, offers innovative musical entertainment.
10am: Truman Olson (Chowgirls Killer Catering) & Smude’s Sunflower Oil, Jeffrey Lundmark (Domacin Restaurant & Winebar) & Shepherd’s Way Farms: Recipes featured during the 10 o’clock hour will be Harvest Platter with a Trio of Sunflower Sauces and Croque Monsieur with Prosciutto and Shepherd’s Way Farms Mornay Sauce.
11am: Nina Wong (ChinDian Café) & Prairie Pride Farm, James Winberg & Mike Brown (Travail) & Au Bon Canard Foie Gras: Recipes featured during the 11 o’clock hour will be Chicken with Mixed Vegetables and Noodles and Seared Au Bon Canard Foie Gras with Corn Pudding, Compressed Watermelon and Rootbeer-Grit Croquettes.
12pm: Lucia Watson (Lucia’s Restaurant, Wine Bar & To Go) & Encore Farm, Tom Hanson (Duluth Grill) & 4 Quarters Holdings: Recipes featured during the noon hour will be Fresh Encore Beans with Summer Vegetables and Wild Rice Meatloaf with Beef Stuffed Squash.
1pm: Ian Pierce (128 Café) & Star Thrower Farm, Shane Wichtendahl (Arrowwood Resort) & Doraisamy Elk Farm: Recipes featured during the 1 o’clock hour will be Lamb and Barley Risotto with Minnesota Skyr and Porcini Crusted Doraisamy Elk Loin with Grilled Tomato Compote, Summer Squash, and Wild Mushrooms.
2pm: Paul Lynch (FireLake Grill House & Cocktail Bar) & Red Lake Nation Fisheries, Bryce Lamb (Söntés) & Marshall Farms: Recipes featured during the 2 o’clock hour will be Summer Goddess Red Lake Nation Walleye, Lemon Green Beans, Fennel and Radishes and Marshall Farms Braised Rabbit with Cerignola Olives and Sun Dried Apricots.
3pm: Craig Sharp (Terra Waconia) & Elm Brink Farm, Tiffany Haag & Matt Jossart (Zellas) & Loon Organics: Recipes featured during the 3 o’clock hour will be Red Wattle Kabobs and Summer Corn and Farro Cakes with Loon Salad.
4pm: Live looping musician, Noah Hoehn, entertains with original music. Doug Peterson, President of Minnesota Farmers Union & Bruce Miller, Minnesota Cooks, discuss vital role of local, sustainable food with Chef JD Fratzke and other chef guests during the 4 o’clock hour.
Your support will help us produce the beautiful Minnesota Cooks calendar and organize our local food event at the State Fair on Aug. 31.
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