Archive for the ‘Food & Cooking’ Category

Eat, Drink + Be Farmy

09 Dec

New Year’s Eve at Corner Table this year is going to be a bit different. We are bringing the farm to you! Over this past year we have had a great time with our Tour de Farm ( dinners so for New Year’s we are going to create a “Farm Dinner” in the city. We’re closing off 43rd street and setting up a farm style dinner table in a big tent. If you attended the dinners – this is a great way to end the year! If you missed out, this could be the best dinner yet!

New Years Eve
December 31st, 2009
Recpetion starts at 6pm
Dinner at 7:00pm
$150.00 per person
5 course with beer and wine

Tickets only available online at

Perfect Thanksgiving Turkey

13 Nov


Here is a re-cap of the first cooking class.  As you can see we started the class with some notes, and some wine.   This is how all classes should start.

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I also put down some snacks knowing that you are coming from work, so, don’t worry about getting feeding yourself on the way in.


The classes take place right in Corner Table’s kitchen while dinner service is going on.  It is very interactive and spontaneous.  The structure is very free and open. When questions come up with just four people in the class we can just answer then.  The question came up in class of what to cook for vegetarians for Thanksgiving:  my answer was whatever they wanted.  Keep meats out of side dishes, use vegetable broths for cooking so that all the sides are fair-game and that alone can be a great dinner of vegetables, stuffing and… don’t forget the pie.  Stay away from TO-FURKY!! (Sorry, I am sure I am offending someone.)


Number one rule: Season your food.  My turkey gets trussed after the brine, rubbed with lemons, then stuffed with lemon halves to roast, and plenty of pepper.

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We talked about some side dishes and stuffing as well.  I like to make a southern style spoonbread and then use that to add to bread for stuffing.  We also added corn from this season that I have in the freezer, our housemade bacon ( there were no vegetarians in the room), some wild rice and fresh thyme.  I also used a white chicken stock ( on the cutting board) compared to a brown stock ( next to cutting board) which made a great sauce for the stuffing.  The stocks mentioned will be talked about in an upcoming class titled: Pantry.

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More classes to come, some are already sold out.  Remember:  Learn a recipe and you will be able to make that one dish; learn a technique, and you will be able to make whatever you want.

This is why I cook.

11 Jul

Look at all this food that is available!!

I had to get this list out here.  Take a look at all the food that is available locally right now.  This is a list that comes from one of my farmers.  They have reached out to some of the neighboring farms and they are able to have one list, and one delivery.  This is how it works.   Now multiply that by about three other farmers like this and I have access to over 50 farms and the list is growing every month.

This kitchen is doing a lot of cooking these days.  Confit, freezing, picklling, preserving, etc., getting ready for the winter already, but this is a great way to spend the day.  This is also how you do it.  In the next could of months keep looking here for some news about how you can learn, participate, and reep the benefits.  There are some things in the works here, and with some really good friends.  We are going to make this fall and this winter better than ever for local food and we want you to help us as well as learn with us how to eat locally year round.

Products available this week (7/13/09)

VEGGIES: (Keewadin Farm, Viola, WI; Whitewater Gardens, Altura, MN; Fairview Farm, Plainview MN; William Yoder, Utica, MN, From the Earth Farm, Rochester, MN)

Lettuce Mix – 5 lb cs
Pablo Batavian Lettuce – 24 ct cs
Bibb Lettuce – 24 ct cs
Greenleaf Lettuce – 24 ct cs
Redleaf Lettuce – 24 ct cs
Green Romaine Lettuce – 24 ct cs
Red Romaine Lettuce – 24 ct cs
Mixed Head Lettuce (Includes basic lettuce plus specialty lettuces)
Big Leaf Spinach – 4 lb cs
Baby Spinach – 4 lb cs
Beet Greens
Collard Greens – 24 ct cs

Rainbow Chard – 24 ct cs
Red Chard – 24 ct cs
Gold Chard – 24 ct cs
Green Chard – 24 ct cs

Green Curly Kale
Red Curly Kale
Red Russian Kale
Winterbor Kale (Dar green, crinkly leaf)
Lacinato (Dino) Kale
White Russian Kale

Mini Red Onions

Green Zucchini, small
Yellow Summer Squash

French Breakfast Radishes , 24 bu cs
Red Radishes, 24 bu cs

Sugar Snap Peas – 5 lb cs
Green Beans – 5 lb cs
Green Cabbage, 40 lb cs
Napa Cabbage, 30 lb cs

Garlic Scapes – 5 lb cs

Fennel, 10 lb cs
Slicing Cucumbers – 8” long; 10 lb cs
English variety also available
Pickling Cucumbers – 20 lb cs

Red Potatoes, mostly B size – 5 lb cs
Yukon Gold Potatoes, mostly B size – 5 lb cs

Flat Parsley
Curly Parsley
Italian Dandelion Greens
Micro Pea Vines

MAPLE SYRUP: (From William Yoder, Utica, MN)

FRUIT: (From Whitewater Orchard, St. Charles. MN; Fairview Farm, Altura, MN, Hidden Stream Farm, Elgin, MN, Keewaydin Farms, Viola WI)

Frozen Plums

Apple Butters: (Apple, Apple Blueberry, Apple Cranberry, Apple Plum, Sugarfree Apple)

Chicken Eggs, Certified Organic, Brown

DAIRY: (Pastureland Coop, SE MN)
Salted Butter
Unsalted Butter
Raw Milk Cheddar (Allow 1 week for delivery)

2 hogs available
4 – Whole Pork Loin with Tenderloin
4- Boneless Loin
4 – Pork Bellies
4 – Boston Butt Roasts (Bone-in or Boneless)
4– Picnic Roasts (Bone-in or Boneless)
4– Spare Ribs, St. Louis Style – Whole Rack
4– Fresh Jowls
4– Fresh Ham, not cured
4 – Pork Hocks
30 lb Fresh Trim
50 lb Ground pork
Back Fat Unground
Pork Leaf Fat

All Natural Smoked Ham
Whole All Natural Boneless Ham¸ pressed
Boneless Ham, Old Fashioned Style
MSG-Free Mild Seasoned Sausage (Maple flavored)

Italian Sausage
MSG-Free Breakfast Links (Maple flavored)

Whole Pork Loin with Tenderloin
Whole Boneless Pork Loin
10 Rib Roast

When will it be about the food?

27 Jan
I have to do this. 

When will it be about the food?  Chefs and cooks are interesting, I guess.  I love that people are paying attention, talking and wanting more and more from restaurants and cooks.  But in the end we are all just people who will come and go. We will make great meals and we will make some not so great meals.  There are so many things that go into having a great meal; the atmosphere, the people you’re eating with, where you are in your life, your mood, your reason for eating, etc.   

So, I ask. What about the food? Now I know everyone is going to say, “How predictable for a guy who has a restaurant that is about food.” Well, I get asked the question all the time, “If I had the time, where would I go out to eat?” My response is always, “that depends on where the food comes from.” This answer surprises people a lot.

Vegan doughnuts that were great.  Who knew?

Vegan doughnuts that were great. Who knew?

I want to know who is cooking but more important to me, is WHAT they are cooking, if they can, are they finding the best ingrediants they can find? Are they more interested in technique than food? Do we really need food that looks art instead of what nature intended the food to look like? There is the need to continue growing our craft and there are a number of chefs that are doing that. But, really, is it more about the resume of the chef than what is on the plate? To me if a restaurant is standing in this day and age, they need to be fullfilling a need. Maybe not my need… but they are there for a reason.

So, make it about the food.  Really, lets pay more attention to what the food is and to the last meal that a person cooked.  

With that in mind, I would love to hear from you: 

  1. What were the ingredients in the last great meal you had?  
  2. What surprised you about the food?

(The doughnuts above were from Mighty OH doughnuts in Seattle.  Totally unexpected.  But great.)

New Years Eve, 2008

05 Dec

Since Everyone as been asking, here we go, this is the tentative menu for NYE 2008.  We are keeping things simple.  If you would like to make a reservation, please call between 3pm and 5pm daily and we will do the best we can to accomadte you.  We are taking reservations starting at 7:00pm and will be here till close.   (Sorry, no balloon drop, but there will be bubbles at midnight!)


 pumpkin, blue cheese, pumpkin seeds, pumpkin seed oil


Beef wellington

Thousand Hills cattle grass-fed beef, Larry Schultz chicken liver pate, puff pastry + porcini mushroom sauce


Bacon + eggs   

poached egg, house made bacon, brioche crouton, brown butter lemon sauce


Bibb salad

grain salad, pear, concord grape vinaigrette



smoked lake herring, roe, tarragon persilade




Duck breast

 crispy confit garnish, lentils, smoked apple kale, juniper demi



 Ribeye  gratin rutabaga, squash, celeriac,  mico sorel



whipped sweet potato, mushroom, fennel,  sage jus



 bok choy, brussles, anise/shallot cream


White corn grits

 spinach, smoked potato, black truffle, leek + spinach cream sauce



Frost! Now what do we do?

01 Dec

So, frost has come, what do we do now with buying food locally?   Hopefully we all have been canning and freezing some vegetables this year.  If not, there are some things.

1. Go to Clancy’s meat market.  (If you eat meat, and subscribe to the idea.)  Then this should be a visit that you make every saturday, or at least once a week.  They have all things local when it comes to meat.  There are a few people there that make what we do so much more enjoyable.

2. Support your local co-ops.  Mississippi Market in St. Paul, The Wedge, Linden Hills, Seward, and Eastside Markets in Minneapolis each have a huge variety of local cheeses, breads, meats, and dairy.  Many of them even have local winter vegetables, greens and other local products like soap.

3. Eat at restaurants that support local farms.  I know, this is a bit self-serving.  But supporting restaurants that support local farms enables those farms to try new things like extending their growing seasons or building greenhouses to try to grow year round.  What works in our market, may trickle down to your market.

4. Visit the Winter Foods Market at Local D’Lish. Meet the vendors of your favorite local foods at the Warehouse District’s all local, family owned grocery.

5. Harrass your local grocer.  Don’t see any local foods represented at your grocery store?  Ask for them.  Public demand is the only way they’ll get in the stores.

Any more tips?  Please, let us know!

Happy Thanksgiving!

27 Nov

Here’s a handy video from the Minneapolis Star Tribune featuring Scott demostrates the best way to carve a turkey… just for us!

We wish you a happy Thanksgiving!

Blog, what have I gotten myself into?

05 Sep

Here it is, my first post. Normally, this would say all those things about me that people may or may not find interesting. Where I am from, what I am here for, what the restaurant is all about. Well, that will all come in time. What this is about is the conversation. I want people to talk and think. Maybe, think and talk, that might be the better order.

This may or may not inspire you to do anything. Who knows. But, the point is that for just a few minutes while you are reading this, I hope you think about food and those who are affected by your choice of your next moment of consumption. I wish I could say your next “meal”, however, meals sometimes seem a thing of the past, now there is no rhyme or reason to when, what or with whom you eat, Hence: your next moment of consumption.

What do your food choices say about:

  • – you?
  • – those who made it?
  • – those who sold it?

Tell us about it. We’re all figuring this out together.