Archive for the ‘Food & Cooking’ Category

This day, that day, which day? How about everyday.


13 May

We all know about Earth Day, right?  We all know about 100 days of Real Food.  What about 21 days?  The next 21 days starting on Friday can be the

podone_imagebeginning of starting a new habit. Well, maybe that is not 100% correct, but it is a start.  I have been trying to get people to buy butter.  Yes, butter.  One step. One thing.  Buy local butter that in a major grocery store.  If you buy it in the co-op where it always is, that is great as well, but this post is probably not for you. If you choose to buy local butter in a large store that puts it right next to the large format-commodity milk butters, then you are sending a message to the buyers of the store that you support that product and they will have to buy more…ok, you get where I am going with this, right?  If you are looking for something that you can do to get going on local food, sustainable food, why not start with BUTTER!   The idea is that if you start with one ingredient and commit to that year round, that will start something.  You will think every time you go for that butter, that you are “voting with your fork” .

So, think about this on Friday and come up with a plan to start small. Food Revolution Day is Friday.

“The only constant in life is change.”


05 Jul

François de la Rochefoucauld

One of the most difficult things for me, is to put my thoughts and feelings into words.  I am not a writer.   My feelings are that if you can write, you should, if you can’t you should talk.  Well, if you have any idea of who I am you know this post will be a bit choppy.  I am the latter of the two.

My cooking career has taken me down some very different roads.  I never thought when in culinary school in 1997 that I would get the chance to work for Jim Grell at the Modern Cafe, meet Mike Philips and get a chance to open my own restaurant.  Nor, did I imagine I would get to work with a man that I never heard of; Jim Denavin with Outstanding in the Field who made me realize how much inspiration can do for a person’s soul. Then there was the national attention in the documentary, “Troubled Waters,” by Larkin McPhee and, “In Search of Food,”on the Ovation Network with Barton Seaver.  I never imagined that I would be talking to people like Andrew Zimmern, and then talking to the folks behind the fundraising efforts for the James Beard Foundation with the Celebrity Chef Tour.  I never even thought for a second I would ever get to do any of that and along the way get to meet so many amazing cooks, chefs, waiters, dishwashers, customers, friends and more importantly the farmers that are my true inspiration with their thankless hours, time and devotion to such a humble way to make a living.  This is starting to sound like an acceptance speech at some awards show now, so I will stop.  But I never imagined any of it.  I just wanted to cook. (P.S.  That was a huge thanks to all those people up there, and there are so many more to mention that have helped me get here.  You know who you are.)

But now, things are different.  I have cooked, and I love cooking to this day.  The craft and the simplicity of it sometimes just blows my mind.  What I desire now in my career is change… to challenge myself in a whole new way.  I love teaching.  I have been teaching in my restaurant, at Tour de Farm, at speaking engagements, at charity events, in all that I do, I feel that I am slowly starting to understand that I have the ability to get people to start to understand the importance of food and helping them have conversations about what is important with food.  Let me be the first to say that I am not always right, nor does the way I do things and the way that I look at food make sense to everyone.  I am ok with that.  But I know some people are not.  I talk about food because I love food.  It is who I am.

So, now that some of you have just read all of that and rolled your eyes, well, you can stop reading, cause you are not going to understand the rest.  If you don’t like what I do, what I have to say, how I make my choices, that is just fine with me.  You can stop reading and move on.  If you feel that you need to comment on my blog, or other blogs anonymously and take cheap shots at what I say or do, well, that is your choice.  I am ok with it and wish you well. (Whew, I have been wanting to say that for a long time).

Here it is.  Yes, I have accepted the job of Executive Chef and Food and Beverage Manager at the Minnesota Valley Country club.  Yes, Corner Table is still open and my amazing kitchen crew of Chad, Thomas, Dan and Kyle are still going to be cooking everyone dinner from now on and doing just as an amazing job as they have done for the last year.  I have to say, I eat their food, and they are damm fine cooks.  Yes, all the great staff at CT is stepping up.  They are a talented bunch of professionals and I would not have accepted this position if I did not believe in each and every one of them to keep CT going on the course that I have started.

My choice to make this move did not come easy.  The underlying thing was the opportunity to work on another level of local and sustainable food. The ability to bring this message and this style of food into this location is really a continuation of what they are already doing at MVCC.  Just to give you an idea,  some of the things that we are working on are establishing a composting program for the kitchen and weighing the pros and cons of doing it ourselves on property.  We are looking at all areas of food, including our staff meals.  We’re figuring out what will the food be like.  I have an idea where we are going, but at the same time, this is a work in progress just as Corner Table was when I started.  Will it be local?  YES.  Will it be sustainable? YES.  Will it have burgers, fries, salads, steaks, chops, fish… sure… will the food on the course reflect this change… YES.

Even now, as I type this after working out there for almost three weeks, I get excited at all the potential and all the ability that we have to share our vision of local and sustainable food to all the members. (By the way, the members and the staff all have been very welcoming to me during this transition time and I thank them for that.)

I had no idea in the beginning of the year when I started talking about Tour de Farm and the idea of getting local food in places that it had not really been known for, that it would mean I was going to go to those places too.  Yes, there are a lot of questions that remain.  There are a lot of things that will be learned along the way.  Yes, I will be working on them. Tweeting and talking about them.  If you are interested in learning more about it, keep listening.  If you really just have a bunch of speculation and “what if”s” to talk about.  Well, go for it.  If you have questions, ask them, and I will try and keep everyone up to date on things, but if you don’t hear from me for a bit, just understand I might be teaching or maybe even planting a garden… and sure as hell doing a lot of cooking.

Community Supported Kitchen is the new black.


26 Apr

It is all the rage.  Who knew.  Thanks to another “meathead” like myself in the north metro.  (Amongst us who like to cut meat, that is a compliment)  It was great talking to Eric a month ago and it is awesome that he is taking the idea and running with it.  Great work Eric.  I look forward to stopping in some day and checking it all out.

In the mean time here is what we got coming up on the south side.  Check out the website and the link and you can get in on these great things to come. Remember, you have until midnight on Sunday to pick up the following Friday.

This weeks box will be:

Coq au vin slow braised chicken in wine with carrots, celery and onion

Mashed potatoes – Ready to go with all the great butter and cream that we have. Oh, so good

Bacon – Need we say more.

Pickled carrots – Everyone needs a pickle now and again

Beef stew meat – Chuck roast all ready cut and ready to go.  Perfect mix between marbling and lean. Chili or stew.  It is still raining a bit you know.

Eggs – Eggs meet bacon, Bacon, meet eggs.  DONE.

Ramp relish – This is all you, just take a small bite and find a home.  It goes with everything.

Sun street bread –  A house is a home with a great loaf of bread around.

Chicken stock – The foundation to great cooking is great stock.

5/6-5/8
Oregano fennel chicken – Great on the grill –  we hope warm enough
Sausage – yep, more sausage.  It is just a good thing
Pickled onion –  We are thinking sandwich here with leftover grilled chicken?  Maybe?
Smoked trout –  Star Prairie is a great source for us and we just want to share.  (great with the next item on the list)
Eggs –  great with the smoked trout above.
Beer mustard –  Are there two greater words in the English language that go together?   Don’t think so.
Sun street bread – Yep, more of that great bread.
Chicken stock – Always there, so you better have used your last quart up for soup or something

5/13-5/15
Orange coriander chicken –  ON THE GRILL!
Bacon – With anything you are about to eat, add bacon.  Trust me on this one.
Pickled asparagus – Boy I hope the asparagus is in.  If not, something very springy.
Lamb stew –  We made it, you eat it.
Eggs –  We love eggs, you get that yet?
Mint + basil pesto –  I hear it goes great on an egg sandwich
Sun street bread – Yep.  Can you believe how good that is?
Chicken stock –  If you still have it, use it or freeze it.  Trust me you will be looking for it one day.

5/20-5/22
Curry chicken –  Just makes sense.  Roast it and use it for a salad you get with greens from the farmers market
Sausage –  Where was the sausage last week, you missed it didn’t you.  IT”S BACK!!!
Pickled garlic + ginger –  Now were are getting a bit crazy.  Tell us what you think.
Burger – Grilling and chil… wait, I don’t think I can say that with out paying a royalty.   You know what to do with it.
Eggs –  Goes great on the above item on the grill
Rhubarb condiment –  yes, we like to pickle and cook ours, thinking that you have enough fresh stuff.
Sun street bread –  Maybe buns.  We will see?
Chicken stock –  Have you gotten the routine yet?

How is that CSK going?


20 Apr

Farm to Table Projects from Scott Pampuch

Here is what some of our people are saying.  They are sharing ideas on our facebook page. “Farm to Table Projects by Scott Pampuch”


…We could not wait and had dinner as soon as we got home-ciabatta spread with a tiny bit of delicious pesto and a smoked meat (a delightful surprise) and salad with some of the pickled beets over greens. The chicken will be roasted and served with mash, the bacon destined for both a bacon and mushroom quiche, and to be fried into crisp little bits and tossed with the pesto and some spaetzle. The pork is being made into a spicy stew and the stock (also a surprise) went straight into the freezer and will be used with some white beans and kale for a braise.

…YOU GUYS – make a breakfast sandwich with the eggs, bacon, pesto and sesame wheat ciabatta – it’s an epic sandwich 🙂

 

…our ground beef became 2 cheeseburgers with sharp cheddar and toasted english muffins for the buns. the bacon and eggs became breakfast sandwiches – i’ve always loved fresh egg, so good and fluffy!

we threw the bbq chicken into a crock pot with some extra seasoning and a little bit of chicken broth and let it cook on low for 8 hours or so. then we shredded it all up – the first night we just had shredded bbq chicken sandwiches with chipotle cheddar. the rest we turned into spicy enchiladas.

the sausages probably would have also gotten eaten, but the end of the weekend got kind of crazy, so they are in the freezer. can’t wait for our next box!

 


Spring is here and menu is slowly changing


07 Apr

Menu started April 7th

small plates

 duck confit, sunflower sprouts,  sherry vinaigrette + crostini            9

potato blini, horseradish + roasted beets, pickled mustard seed dressing      7                                                             

gnocchi, mushroom,  basil puree + pickled red onion           8

 nosh plate, fresh sausage,   goat cheese, pickles + apple, crostini      8

 green salad + radishes, croutons, lemon + olive oil            7                                   

shaved pork sirloin, smoked trout aioli + caper, chive, parsley salad       8

cheese plate with petite biscuits + honey

1 choice     5.5                         2 choice     7.5         3 choice         9.5      4 choice   12.5

 main plates

 duck breast + wild rice pancake, lemon sauce, micro greens + puffed wild rice       22

grilled pork loin, green salad + red wine vinaigrette, roasted baby red potatoes, mustard + thyme sauce      19

 pan-roasted trout, celery root + caramelized onion, green beans      17

 chicken, paillard, brown butter radish, sesame + wheat grass salad      18

100 mile tasting menus

spontaneous menu from the kitchen, inform your server about allergies

three course                                    45.      five course                           65.

with beer or wine flight  55.      with beer or wine flight  85.

 kitchen table                       125.

So, what the heck is a CSK anyway?


30 Mar

Farm & Table, by Corner Table, introduces a Community Supported Kitchen membership.

A weekly box of provisions, prepped & prepared by Corner Table chefs, inspires home-cooked meals straight from the farms and local artisanal producers. The box is different each week and includes variations of meats, side dishes, soup starters, and basic pantry items.

Boxes are sold weekly or by 4, 6 & 8 weekly or biweekly memberships.

Two sizes are available: small (feeds about 2 people) and large (feeds about 4 people).

What does a box look like & how can I use it?

Your box will vary with the seasons, and what you create with the box is up to you. Or join an Open Kitchen cooking class to help beef up your home-cooking skills or look to the classics: James Beard, Julia Child… you know, those guys.

sample large box
1 whole marinated chicken
1 lb. hickory-smoked bacon
1 lb. grassfed ground beef
4 garlic sausages
1 dozen eggs
3oz. pickled green beans + onions
3oz. apple + parsnip moustarda
4oz. fennel + garlic pork terrine
1 loaf of Sun Street Bakery bread

sample small box
1/2 whole marinated chicken
1/2 lb. hickory-smoked bacon
1/2 lb. grassfed ground beef
2 garlic sausages
6 eggs
3oz. pickled green beans + onions
3oz. apple + parsnip moustarda
4oz. fennel + garlic pork terrine
1 loaf of Sun Street Bakery bread

How do I find out what’s coming in my box and how to use it?

Our Facebook page, Farm to Table Projects by Scott Pampuch, allows you to see what’s coming in the box and features a discussion board for you to share and learn with your Farm & Table home-cook community. Corner Table cooks and staff will pop-in with helpful hints and discussion topics.

Ordering Information

Orders can only be placed online. There is a one week lead time. Orders placed Saturday through Friday can pick-up beginning the following Friday, Saturday or Sunday.

Well… I’ve got some more questions. We’ve got some answers.

What is a CSK?
Our CSK (community-supported kitchen) uses a model similar to a CSA (community-supported agriculture). By buying the box or a membership you are supporting a community of local + sustainable farmers and artisanal food producers.

Is the Farm & Table CSK different than Corner Table?

The kitchen at Corner Table supports the Corner Table dining experience, the community-supported kitchen, the cooking school, and Tour de Farm. It’s a busy kitchen constantly focusing on finding ways to provide local food and local food education to the Twin Cities.

Who is the CSK for?

Everyone and anyone! Busy singles and families! Professionals, families of all shapes and sizes, and those who are interested in learning how to cook and eat local + seasonal.

When & How can I sign up?

Any time! There is a one week lead time for orders. Orders placed Saturday through Friday can pick-up beginning the following Friday, Saturday or Sunday. You choose the pick-up day when you place an order. You can sign-up at our website: www.cornertablerestaurant.com/CSK. Ordering is done securely with Paypal.

How many people will a box feed?

There are two sizes: small and large. Because each home is different, and how much it will feed depends on your lifestyle and eating routine, we say the small box feeds about 2 people for a week and the large box feeds about 4 people for a week. The box is not intended to fulfill your entire weekly meal plan, but rather inspire it with local and nutritional products.

What Does a Box Include?

The box varies with the size of your box (small or large). The products in the box differ from week to week depending on the seasons and the farms product availability. You can expect to see things like: meats (chicken, grassfed beef, sausages, rilletes), vegetables (fresh or prepped for cooking), stocks, pickled items, artisanal cheeses, and bread from our new neighbor Sun Street Breads

Is there a Vegetarian Box?
Not right now… but we’re working on it!

I already subscribe to a CSA, do I need the CSK too?

Great! With a CSA you are supporting a farm directly! Most likely, your box includes lots of fresh + nutritional produce. With the CSK you will receive a variety of meal options already prepped for you to cook. The CSK can’t replace a CSA, but they sure taste good together! CSA + CSK = local love!

Where and when is Pick-Up?
Pick-up is at Corner Table Restaurant. On the corner of 43rd & Nicollet in south Minneapolis. Address is 4257 Nicollet Avenue. When ordering you can choose your pick-up time: Friday (5pm-11pm), Saturday (5pm-11pm) and Sunday (8am-2pm).

Can I change my pick-up day?

We would prefer you stick with the original pick-up day, but if you need to switch email comments@cornertablerestaurant.com with the information.

Do you offer delivery?

Not at this time, but we are looking into partnering with a bike messenger service.

Can I order items a la carte?

When you come to pick-up your box, or come to dine at Corner Table, you can purchase any available favorites from the deli case.

But I still have more questions!

Email comments@cornertablerestaurant.com or call (612) 823-0011 and we will get back to you as soon as we can.


Beautiful cold January, New look to CT


10 Jan

Well, if you have not come in yet, you really should and check out the new look.  This is not a “re-brand” this is not anything other than we have been working our tail off for the last 6.6 years and I just felt that the space needed a little fresh take.

Take a look at the new menu:

Marshall Farm rabbit terrine + seared loin,  served with house mustard  + crostini

10

warm Au Bon Canard duck confit, poached egg + greens

11

potato + chestnut gnocchi with pumpkin  + brown butter, sorrel

12

Nosh Plate, fresh sausage, goat cheese, pickles + apple, crostini, mustard

9

red wine marinated foie gras torchon, pink peppercorn brittle, apple + pickled h2omelon compote

12

Star Thrower lamb tartare, shallot, lemon, egg yolk, mint + crostini

9

“chicken + funnel cake”

beer battered Larry Schultz chicken confit + savory funnel cake, chopped slaw

8

cheese plate with petite biscuits + honey

1 choice     5.5                         2 choice     7.5         3 choice         9.5      4 choice   12.5

braised Star Thrower farm lamb ragout, wide noodle, carrot chips + celery leaves

19

Hidden Stream spare ribs, hoppin john cakes + smoked collard greens, smoked onion jam

22

crispy Riverbend farm polenta, charred Hidden Stream rib eye, mushrooms, balsamic braised shallots

27

seared Au Bon Canard duck breast, celery root, potato gallete with parsnip + apple moustarda

24

100 mile tasting menus

spontaneous menu from the kitchen, inform your server about allergies

three course       45.                  five course               65.

with wine or beer  flight 55.                  with wine or beer flight      85.

kitchen table                       125.

Thanks to all the staff here at Corner Table: Niki, Dan, Victor, Kris, Lori, Adrienne, Thomas, Meghan + Caitlin

Corner Table Menu – Week of Nov 8


07 Nov
These are some of the items on our always seasonal and local menu this week.

You might want to stop by… Call 612.823.0011 for reservations.

Kris Hase | yours 4 food

You could start with sampling our house-made sodas. The orange one is pumpkin and the red one is cranberry rosemary. There are no artificial colors added. That’s just what they look like, naturally.

Kris Hase | yours 4 food

Then you could try our ricotta gnocchi in brown butter sauce.

Kris Hase | yours 4 food

Greens always go great with bacon, so we made this Mississippi greens, beets, lardo, bacon vinaigrette salad.

Kris Hase | yours 4 food

Who doesn’t love a tamale? These are new this week.

Kris Hase | yours 4 food

Our take on some classics: bison pastrami, spice persillade, greens, rosemary spaetzle, potato + white wine mustard sauce.

Kris Hase | yours 4 food

Very few things are better in the fall than pumpkin so we made this fabulous pumpkin tortellini for you.

Kris Hase | yours 4 food

Then for dessert why not have a waffle sunday?

Kris Hase | yours 4 food

Or if you’re feeling the need for chocolate, we have this amazing salted chocolate cake with creme anglaise and caramel sauce.

Corner Table Cooking School


02 Nov

Join us cooking, learning, and eating good food this Fall and Winter.

Enjoy dinner and drinks while Scott teaches you how to make a Sunday supper that builds the foundation for meals throughout the week. Learn how to braise, make a roast, a soup, and a stock while enjoying the meal as it is being prepared.

Wed. Nov. 17, Celebrate the pigness of the pig!

Wed. Dec. 1, Seasonal Pasta Dishes – not from the box and can.

Wed. Dec. 15, Grass-fed Beef, learn truly why this is a different animal.

Wed. Jan. 12, Pig!

Wed. Jan. 19, Seasonal Vegitarian Dishes: Eat local, sustainable year round.

Time:
5:30 Reception

6-8:30: Instruction and Meal

Location:
Rustica Bakery
3220 W Lake Street
Minneapolis, MN 55416

Reservations:
$100 per person. Make your reservations early, space is limited, email: information@tourdefarmmn.com.

Gift certificates available for the holidays!

Not sure what to expect from the cooking school? Take a look.

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Truly a “farm to table” menu (and proud of it)


01 Sep

In my best (Andrew Zimmern impersonation)  ” It has been some time since I have blogged and need to play catch up!

First off, let me say that this Summer is going by very fast and with the cool temps it feels a bit like Fall, which can only mean one thing: Don’t eat a Brussels sprout until after the first frost. 

Speaking of things edible, the menu at CT has been a blast this Summer, every week, yes, every week we have changed the menu and most recently with all the press about eggs we celebrated with a menu with a lot of eggs. 

Bacon crouton, tomato, alfalfa sprouts, reduction of sherry vinegar + aioli

Roasted red pepper + tomato soup,  basil puree and grilled bread   

Confit of  duck winglets, sweet corn aioli  spicy beet gastrique

Tomato pizza, basil puree, fresh sheep’s milk ricotta + sunny side up egg

Smoked trout, purple Viking + German butterball potatoes pickled mustard seed, red onion, hard boiled egg

Fettuccini cabonara “style” with house cured pancetta,  fresh parsley, black pepper and egg sauce

Pork loin, celery + blue cheese flan, roasted carrot hot sauce, baby carrots + pickled Hungarian pepper corn relish

Chicken, sautéed wild mushrooms, sautéed broccoli, tomato hollandaise sauce

Pan roasted trout,  sautéed green beans, roasted beets sauce grabiche

Rattatoulle + poached egg, eggplant, zucchini, tomato, sweet corn, tomato sauce + grilled bread

So, we are going to continue a new menu every week until, well, who knows, maybe we will just keep doing a new menu since we can get a ton of truly “local” food all year round  (really, we can).

Secondly, let me tell you that Tour de Farm this year has been a blast.  You have no idea what it is like to spend the day with people that make the food that we at CT eat every day.  Can’t say enough about how great our farms have been about hosting.  Always very gracious and accomadating.  Thanks to Tangletown Gardens, Riverbend Farms + Cedar Summit.

For the rest of the tour de farm updates you should go and check out that blog and get the lattest updates (and tickets for the remaining 2010 Tour!).