After attending culinary school in New York, chef Matt Annand took his talent to renowned culinary destinations throughout the country, and then returned to his roots. Matt grew up working in restaurants in the Brainerd Lakes area, not far from Prairie Bay in Baxter where he now works. With herb and vegetable gardens on the property, and plans for an extended season on-site greenhouse, Matt and the folks at Prairie Bay are taking local to a whole new level. What they cannot grow, Matt sources from local sustainable producers when possible, and is steadily increasing the use of local providers, including The Farm on St. Mathias and more than 18 other local producers. Yet another way in which Matt shows his community pride is in displaying and selling local art in the restaurant.
The Farm on St. Mathias in Brainerd is an 80-acre operation with 17 acres dedicated to fruits and vegetables, 10 fenced acres for vegetable, herb, and apple production, and 7 open acres planted in rotations for melon, squash, corn, pumpkins, and fingerling potatoes. The farm is owned and operated by Bob and Arlene Jones and Prairie Bay has been teaming up with the Joneses on multiple projects including growing fresh produce for the local food shelf and soup kitchen. Prairie Bay also caters the farm's Celtic country fair in June.
Bob Jones' philosophy on partnering with restaurants is not unlike that of elite New York City restaurants who own and operate entire farms in upstate New York. Bob challenges restaurants to discover, "Who's your farmer?" and in The Farm on St. Mathias, Matt and Prairie Bay have found their farmer.
