Carla Blumberg's German grandmother was the first cook to inspire her, but she has had many other sources of inspiration since. Carla started out as a "hippy farmer" in Texas, but her curiosity about the plants she grew led her to pursue a molecular biology degree in Austin. She opened her first restaurant in Austin, Texas in an old house that came with an acre of land which was lovingly turned into a garden that provided fresh produce for the menu.
Carla is far and away from the Texas climate and culture at her current restaurant in Duluth. At the Chester Creek Cafe, Carla and co-owner Barbara Neubert, along with their staff of chefs including Shane Signorelli, have the same commitment to using fresh ingredients, supporting local farmers, and promoting ecological balance with every plate served.
Carla says, "I love the sensual aspects of both cooking and farming - the sights and smells, the beauty of natural things, the peacefulness of it." Carla buys ingredients from many local producers, including Rick Dalen and Karola Whitfield, two young farmers who apprentice with locally renowned organic farmer John Fischer-Merrit, and cultivate their own plots on his land. Through this mentoring they aspire to join the area's tradition of strong local farms and help reinvigorate healthy food networks.
