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.

 

 

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?

Here is the first picnic of the season.

25 Apr

Have you heard of a “chick-nic?”  Well, that is what we are going to have in the morning in July.  These are some of the women that make our city a great food town. Come and meet them all in one big breakfast on the farm.

Click here and get all the details.

Michelle Gayer, Solveig Tofte, Sheela Namakkal, Molly Hermann @ Riverbend Farm
July 31 : 10am (YES, we are doing breakfast.)

 

 

 

And now a word from Tour de Farm.

22 Apr

This time of year, a number of you have been waiting to hear what we are going to do this year with our dinners.  Well, you are the first to know.  Here you go:

More announcements to come.  Click below and find out what the first dinner is.

Tour de Farm 2011

 

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.

“You say brunch, I say breakfast, let’s call the whole thing off! ”

04 Apr

Well, there is a lot more conversation about breakfast or brunch than I ever thought.  Here are a couple of my thoughts:

1.  I love eggs

2. I don’t take myself that seriously

3. There is tomato product on the menu that is from the last season  from a local farmer.

4. When I post on a blog, I always use my real name, and email address.  I would appreciate that a bit more.  Grandma always said, ” When you say something nice or bad about someone on a blog, make sure you use your real name so people know who you are and will respect you for standing up for your opinion and your point of view”.

Ok, maybe my grandma did not say that, but soon, there will be grandma’s saying something like that.   I would assume.  So, with out me saying something that people could take out of context and make a big deal out of, here is the menu that I serve on Sundays between the hours of 8am and 2pm.  If you like it, come on in, if you don’t, well, I hope you have a nice Bru…… MEAL where ever you end up.  Happy Eating!!

Corner Table

Sunday Breakfast
8am – 2pm
ask about daily scrambled special

post-Modern hash : braised beef, red onions, rosemary, garlic, potatoes + two eggs
9

mock lobster roll : scrambled egg whites with Old Bay aioli in a garlic butter grilled bun
4.5

smoked trout cake + potato pancake with spicy rémoulade, red cabbage + bacon + two poached eggs
9

cinnamon + sugar French toast, caramel apples + maple
7

pancakes + maple butter
5

waffle, raspberries + whipped cream
7

Butchers Breakfast : scrapple, sausage, bacon, beans
9

Meat + 3 : choose one meat option and then one from each line below
8

Meat :  maple + thyme sausage or one pancake or hickory smoked bacon or fried pork terrine
one pancake or lunchbox oatmeal bread or flax + potato grain bread or one slice French toast

2 eggs :  over easy or scrambled or over hard or poached (or however you like them, we will do our best) duck fat fried potato, or potato pancake or herb roasted potato

See you all on Sunday..

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.