After growing up working in restaurants in the Brainerd Lake area, Chef Matt Annand followed his passion and attended culinary school in New York. Matt then went on to work at renowned culinary destinations throughout the country, including the Scottsdale Princess Resort, and was Sous Chef at the prestigious Auberge du Soeil in Napa Valley. Fortunately for us Minnesotans, he eventually brought his culinary talent back home, where it is now showcased at Prairie Bay, a one of a kind restaurant in Baxter.
Committed to the local community, Matt sources as much as possible from local, sustainable producers. His menu reflects this by changing frequently based on availability, seasonality, and of course inspiration. Reflecting the spirit of the lakes region, the menu features a delicious array of seafood entrees, though Prairie Bay is not just for seafood lovers. The menu includes something for every palate - wood-fired pizzas, gourmet sandwiches, pasta dishes, meat dishes - even sushi.
To maintain the exceptional freshness and taste of his produce, Matt is delighted to work with Mike Hamp of Calico Farm in Sebeka. Mike, a retired Air Force engineer who took to organic gardening as a hobby 30 years ago, uses a wide array of natural pest control techniques. Mike points out that, "There are enough chemicals circulating in the world and I certainly don't need to add to the consumption." Mike takes great pride in providing the most delicious and nutritious foods to local consumers, who delight in his 22 types of tomatoes, royal red lettuce, sweet corn, fresh berries, and other delectable produce varieties.
