Tucked in the woods near Nisswa, between two tranquil lakes, Lost Lake Lodge offers guests a relaxing, memorable getaway. At the forefront of guests' memories are the exceptional meals prepared by Chef Timothy Fischer.
As a young boy, Timothy knew he wanted to be a chef. What began with cooking and canning with his family led Timothy on a cross-country journey to work at renowned restaurants from New York to Texas. But now that he's back in the place he calls home, Timothy is gracing the lodge's tables with tempting dishes. From spring pear baby mache salad to rack of lamb, every meal is a wonderful experience.
Homegrown foods have always been a passion of Timothy's and he seeks out the freshest ingredients for the lodge's menu. In addition to being a regular customer at the Farmers' Market in Nisswa, he buys meat from local producers and harvests wild berries and mushrooms from local woodlands.
At Lost Lake, breads are made from scratch, starting with grain purchased from Federated Co-ops in Princeton. While much Minnesota-grown grain is sold on the commodity market and shipped around the world, the co-ops members, many of whom are MFU members, are proud that some of their grain makes it to Lost Lake Lodge, where it is ground on-site and made into exceptional breads and pastries.
