One look at the menu at Restaurant Alma, and you'll know that this chef is passionate about Minnesota. Chef Alex Roberts was born in New York, but grew up in Minneapolis where he worked his way from one local kitchen to the next before going away to the French Culinary Institute in New York City. After working at several renowned New York restaurants, Alex returned to Minneapolis and opened Restaurant Alma in 1999. The accolades have't stopped since.
The restaurant, named Alma after the Spanish phrase alma del tierra or "soul of the earth," is committed to supporting organic, sustainable food production in Minnesota. Each day, Alex recreates the menu to highlight each change in the season. One day, it's celery-root soup, the next it's spaetzle and summer squash.
To track down these delectable ingredients, Alex doesn't have to travel far - he sources from a variety of local farms, however a chef could not have a closer relationship with a supplier than Alex has with Otter Creek Growers, which is owned by his father, Don Roberts, and Don's partner, Joni Cash. This 40-acre farm, in Wisconsin's Red Cedar Valley, produces specialty vegetables for restaurants and food co-ops. Don explains why restaurants are willing to support their small operation: "We can sell them a vegetable that matters." For Alex's part, he knows his parents' commitment to quality means that he can serve his customers dishes made with the freshest, most flavorful ingredients.
