Mike Phillips, an Iowa native who began his cooking career at popular area restaurants, now finds his niche as Executive Chef at The Craftsman in Minneapolis. Mike sources most of his menu items locally and infuses The Craftsman's New American cuisine with a wide variety of seasonally changing flavors, complemented by regional influences inspired by his international travel. Mike combines his interests in sustainable living, organic quality, and European cooking techniques to give The Craftsman a well-deserved reputation for amazing food.
While Mike keeps it local by sourcing produce from Minnesota as much as possible, Greg Reynolds of Riverbend Farm does the same by selling all of his produce within fifty miles of his farm. Riverbend is a thirty-acre farm in Delano, and has been certified organic for fourteen years. Greg's primary customers consist of local food co-ops, Twin Cities restaurants, and Community Supported Agriculture programs. He has been supplying Mike with vegetables for about eight years and the pair participated in the Minnesota Garlic Festival together.
Greg and Mike share a commitment to caring for the land - and their customers. "Our focus is on high-quality, great-tasting produce," Greg says. His dedication to quality and sustainability together with Mike's innovation and creativity leads to customers who are guaranteed a fresh, unique, and thoroughly enjoyable dining experience.
