W.A. Frost is a gem of the historic Cathedral district with its turn-of-the-century architecture, graceful decor, verdant outdoor patio, and excellent cuisine inspired by the seasons. Dining at Frost is like stepping into a lovely and elegant novel set in the past.
The hero of this novel is Chef Russell Klein. Native to New York, Russell honed his skills in the culinary schools of France and Italy, bringing his expertise home to renowned kitchens in Manhattan. In 2002, he moved to Minnesota and has since built a menu at W.A. Frost that demands only the finest and freshest ingredients available. The ingredients are meticulously sourced through small farmers and growers, artisan cheese and sausage makers, and culinary crafts persons. The menus change seasonally to capture the best flavors available.
Approximately 70% of W.A. Frost's ingredients are organically grown or naturally raised, and many of these are locally produced within a short distance of the restaurant. One of these producers is Pat Ebnet, renowned owner of Wild Acres Game Farm in Pequot Lakes. Pat is committed to providing nothing but the freshest poultry and wild game birds from the woods of Central Minnesota. Everything from green-tinted pheasant eggs to fresh Thanksgiving turkey, Wild Acres is called upon for a taste distinct to every palate.
Having this access to fresh food makes Chef Russell's job of creating elegant, sumptuous dishes almost easy. Roasted Wild Acres duck with a port-wine reduction, sided by glazed spring onions and balsamic cherries, anyone?
