If Minnesota were a flavor, what would it be? According to FireLake Grill House in downtown Minneapolis, it might taste like grilled northern lakes whitefish or heirloom corn crusted walleye. Perhaps you think of maple-glazed baked yams with Minnesota apples? Whatever the answer, it's probably on FireLake's menu. Chef Paul Lynch is passionate about "taste of place," and he's found a way to put Minnesota's lakes and prairies onto your plate.
To capture this unique regional flavor, Paul relies on small-scale farmers, artisan cheesemakers, and local fisheries. Some of the flavor you will find on your plate will likely come from food grown by Brian and Leslie Axdahl, who operate a farm and popular roadside store in Stillwater. The Axdahls are dedicated to delivering quality produce, and their Food Alliance certification speaks to their commitment to high standards of environmental stewardship.
One of the restaurant's most treasured autumn ingredients, fresh apples, are supplied by Pepin Heights Orchard, in Lake City, Minnesota. Using practices that work with rather than against nature, owner Dennis Courtier has grown Pepin Heights into Minnesota's largest apple orchard. Also Food Alliance certified, Dennis strives to farm sustainably, while still introducing his apples into mainstream markets, such as large grocery retailers. Unlike many of the industry's apple suppliers, which emphasize quantity over quality, Pepin Heights is all about taste.
Chef Paul Lynch is also a leading voice in the state's Heartland Food Initiative, a collaborative effort to promote Minnesota's wealth of small-scale producers of wines, meats, fruit, vegetables, and dairy products. By calling attention to these enterprises, the project will eventually make it easier for individuals, restaurants, and institutions to find and access local foods.`
