Archive for June, 2011

A New opportunity for sustainable food


29 Jun

The Minnesota Valley Country Club Welcomes Scott Pampuch as Executive Chef

Turf-to-Table: Local, seasonal food soon to be at “The Valley”

A new chapter has begun for local foods chef and advocate, Scott Pampuch, owner of Corner Table Restaurant in south Minneapolis and Tour de Farm. After consulting the Minnesota Valley Country Club’s executive staff on taking their food and beverage program in a new direction, Kurt Stangler, Clubhouse Manager, offered Pampuch the executive chef position. Pampuch accepted the opportunity.

Recognized as the first country club in Minnesota to be a Certified Audubon Cooperative Sanctuary from Audubon International, the club demonstrates commitment to the health of the land, water quality, and wildlife. Pampuch’s local food philosophies compliment their mission. “This is the biggest step that’s happened in my career in six years,” Pampuch explained, “I have the opportunity to introduce local, sustainable food to a new audience.” The transition to local food won’t happen instantly, but will be an evolution of bringing in new vendors, the farms, and training the kitchen and Front of House staff. Working with the grounds crew, Pampuch also has plans for a kitchen garden next Spring.

The Corner Table employees are excited for Pampuch’s opportunity to expand local food in Minnesota. Corner Table will remain a leader in serving local, sustainable food with the seasons. Corner Table is open for dinner Wednesday and Thursday 5pm – 10pm, Friday and Saturday 5pm – 11pm, and breakfast on Sunday from 8am – 1pm.

 

About the Minnesota Valley Country Club and Audubon Society

A beautiful “classically-styled” golf course designed in the early 1920′s by Seth Raynor, one of this country’s most renowned designers. Host of the 2010 Minnesota Section PGA Senior Championship, 2009 MGA Mid-Amateur Championship & 2008 MGA Women’s Amateur Championship. Winner 2009 & 2010 Environmental Leader Award.

 

In the spring of 1994, Minnesota Valley Country Club became the first golf course in the state of Minnesota to achieve the status of a Fully Certified Audubon Cooperative Sanctuary from Audubon International. This was the result of the Club demonstrating leadership, commitment, and high standards to environmental management. http://www.mvccgolf.com/guests/home.htm

Audubon International oversees many education and conservation programs throughout America. www.audubonintl.org

 

Hey, Tour de Farm with Stewart Woodman at Axdahl’s farm… is soon


09 Jun

This is the behind the scenes that very few people get to see at the farm, the amount of land that is being managed and the planning that goes into what most people think of as “farming”.  Well, there is more work that most could imagine to get you those great tomatoes, cucumbers, and sweetcorn that Axdahls are known for.

 

If you are wondering what Stewart and Heidi have up their sleeve.  Start here… then… here

Better get tickets here.….you do NOT want to miss this.

 

If you have ever been up to stillwater you may recognize this location.  But what most people don’t know is all the work that goes into the behind the scenes of this farm that has been providing food for the Twin Cities for over 30 years.  Learn a bit more about the history of the farm.

 

This is something that you see at the farm and around farmers markets, this sign.  Take a look here and see what goes into getting a making great Minnesota grown food.

 

Looking at all the work that is going into this green house you would never know that the growing season for the farm is about a full one month behind.  Compared to our amazing early season last year, this year is a very large wake up call for local foods.  We do live in a climate where seasons truly affect what is grown.  You thought last year was interesting, this year is going to be even more interesting.

 

 

 

Summer is here right in time for our Spring menu.


03 Jun

appetizers

crostini scrambled egg with morels + green garlic oil

4.

 

roasted beet, shaved walnut, pumpkin seed oil vinaigrette + lemon

4.

 

bison bresaola, daikon radish sprout + olive oil

4.

 

shaved asparagus salad, smoked mushrooms, wheatgrass vinaigrette + sunflower sprouts

8.

 

roasted beets, shaved Sweet Young Thang sheep’s milk cheese, honey + chive vinaigrette

7.

 

grilled semolina cake, smoked trout, horseradish gremolata + savory cream

7.

 

spring risotto of nettles, rhubarb, ginger + pea shoots

7.

 

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

8.

 

cheese plate with petite biscuits + honey

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

 

main

trout roulade, roasted sweet potato, baby arugula, crispy onions + poppy seed lemon sauce

17

grilled leg of lamb, wilted broccoli rabe, stewed white beans + green garlic sauce

18

ravioli stuffed with braised beef + spring vegetable ragout with kale

17

marinated beer chicken on the grill, ramp potato salad, stewed greens + guanciale

19

 

100 mile tasting menus

spontaneous menu from the kitchen, inform your server about allergies

 

three course                      45.   with beer or wine flight                55.

five course                         65.  with beer or wine flight                85.

kitchen table                    125.