A Midwest native, chef Brian Hauke of Red Stag Supper Club in Minneapolis delights in fostering relationships with local farmers and is passionately devoted to cooking with local, seasonal ingredients. With an extensive knowledge of "head to tail" philosophy, Brian, who has a penchant for vegetarian cooking in addition to his renowned Slow Braised Short Ribs and Pot Roast, prepares a new special every Sunday night for Slow Food Sundays.
One key relationship that Brian has fostered is with that of Gail and Maurice Smith of Dragsmith Farms in Barron, WI. Each winter, the Smiths sit with Brian and ponder Red Stag's offerings; they are able to grow what the restaurant needs and have a hand in designing the menu. Gail says, "The most rewarding part of farming is taking care of the land, being outside, sourcing good, healthy, real food. By sharing it we create this healthy circle around us." Both Red Stag and its customers are privileged to be a part of this rich circle.
It is worth noting that Red Stag Supper Club opened its doors in November of 2007 as the first Silver LEED-CI (Leadership in Energy and Environmental Design) certified restaurant in Minnesota. Restaurants use more energy and water than any other small business, and by implementing new technologies, Red Stag reduced water use by approximately 70% and energy use almost in half. Leading the way in restaurant design and conserving resources are only a few of the ways this restaurant shines; they also are committed to serving local food, granting a special thanks to the farms who made the food possible at the bottom of every menu.
