Cook. Nourish. Heal. Celebrate.

Posts tagged as riverbend farm

Twin Cities Chef’s Table: Part I

Posted by Stephanie Meyer on Oct 13, 2013 at 9:32am

Birchwood CafeAs I’ve mentioned several times already, I’m writing and photographing a cookbook called Twin Cities Chef’s Table (TCCT), to be published by Globe Pequot in spring 2014. The book will be part of a well-established series of lovely Chef’s Table books, featuring cities and regions from around the country. TCCT will of course include recipes from a wide variety of local chefs and restaurants, but is also meant to provide a snapshot of the entire Twin Cities food scene, including farms, markets, purveyors, breweries, food trucks, and more. I am honored to be sharing the stories of the talented, passionate people who feed us in their establishments and inspire us to cook at home. As you might imagine, I am taking many (!) more photographs than I can include in the book, so I thought I’d share some of my out takes here on Fresh Tart, Facebook, and Instagram, hoping you discover new places to eat and shop as I go along. What a ride!Mary & Greg Reynolds of Riverbend FarmMary & Greg Reynolds of Riverbend FarmA couple of weeks ago Angie Zirngible – who is fabulously assisting me with the book – and I spent an afternoon with Mary and Greg Reynolds of stunning Riverbend Farm and proprietor Tracy Singleton and chef Marshall Paulsen of Birchwood Cafe. We tagged along as a Birchwood-organized crop mob picked squash and pumpkins, while Marshall made wood-fired pizzas for the group. (If Mary and Greg look familiar, it’s perhaps because I’ve taken loads of pictures at their picture-perfect farm!) Mette and LilyRiverbend Farm Crop MobTracy Singleton & chef Marshall Paulsen of Birchwood CafeBirchwood Cafe is very special in our community, supporting farms and schools while serving deliciously prepared, locally-sourced food in one of the most family-friends settings in the Twin Cities. It’s not unusual to spot Tracy’s daughter Lily, and Marshall’s daughter Liesel, playing outside with other children while diners sip coffee and down savory waffles.

Birchwood is celebrating their 18th (!) anniversary and launching a Kickstarter campaign October 27. Stop by the launch party and support this neighborhood gem!Chef Thomas Boemer & Nick Rancone of Corner TableI want to say a special thank you to chef Thomas Boemer and proprietor Nick Rancone of Corner Table. Not only have I had some of the best meals of my life in their cozy establishment, but they were the first to chime in and say, We’re in! when I started contacting people about the book. To borrow a term from my friend Stephanie March, they are hospitalitarians of the highest order. Nick RanconeAnd in case you only consider eating at Sea Change when you’re catching a show at the Guthrie, you are missing one of the finest dining experiences in the country. Sea Change raw barSea Change Belly up to the raw bar, settle into a sexy banquette in the main dining room, or hurry and catch one of the last warm days on the stunning patio that overlooks St. Anthony Falls and the Stone Arch Bridge. Jamie Malone of Sea ChangeChef de cuisine Jamie Malone was named one of Food & Wine Magazine’s Best Chefs 2013. I can’t wait to share her recipe with you all.

Outstanding in the Field…2011

Posted by Stephanie Meyer on Jun 10, 2012 at 12:29pm

outstanding in the field riverbend farm

Tickets for Outstanding in the Field 2012 – August 9, at Little Foot Farm in Afton, Minnesota – are on sale. I bought a ticket and then thought, Hey! I should post the pictures I took at the 2011 event, at Riverbend Farm in Delano…last July…

Yeah. In fact I have several pretty posts in the queue, waiting for me to dust them off and share them. I guess it takes a looming one-year anniversary to kick my butt into gear.

Or a new batch of pics! I tagged along just this week to Little Foot Farm with host chefs Mike Phillips and Scott Pampuch as they scoped the site for this summer’s event and chatted through the menu. Stay tuned this coming week for more information, a recipe, and some fun pics, both here and on TC Taste/Minnesota Monthly Magazine.

stu & debbie williams

debbie williams stephanie meyer

Until then, here’s a mere fraction of my snaps from last year’s shindig, taken while eating, drinking, talking, and running around like a sundress-clad lunatic. Damn I had fun, particularly because I was lucky enough to attend with two of my favorite people in the world, Debbie & Stuart Williams. The three of us attempted the 2010 event but were too late to the game. I put myself on the mailing list so we wouldn’t miss the next go-round and I swear we were the first to buy tickets.

Yes.

Greg Reynolds River Bend Farm Stephanie Meyer Fresh Tart

jim denevan oustanding in the field stephanie meyer fresh tart

It turns out that July 26 was one of the prettiest days of the whole of last summer. Riverbend Farm was nothing short of breathtaking in the late afternoon sun, sparkly and lush and golden. Stu did his wine genius thing, handing out glasses of deliciousness mere minutes after arriving.

He’s good that way.

While we all enjoyed pretty cocktails in the shade of hosts Mary & Greg Reynolds’ front lawn, the crew was putting the finishing touches on the signature Outstanding in the Field table, snaking it’s way in this case through a wheat field with a lovely view of the river (bend!).

Why one wears boots to farm dinners, courtesy of Debbie Williams.

It’s the best fun of all for me to see the crew pull the meal together, having a blast while working their asses off, crafting a gorgeous meal out of fire and freshness. It’s a sight to behold, truly.

Cucumber Salad with Goat Milk Creme Fraiche, Mint, Basil, Shaved Onion & Tomato

Field Salad of Greens, Soft-Boiled Eggs & Summer Vegetables

scott pampuch stephanie meyer fresh tart oustanding in the field

braised goat outstanding in the field riverbend farm

Braised Goat with Cornmeal Cake, Chile-Stewed Turtle Beans, Mustard Greens & Pickled Vegetables, my favorite dish of all of 2011. Divine.

stephanie meyer fresh tart oustanding in the field riverbend farm

Thousand Hills Grass-Fed Skirt Steak, Wood-Roasted Potatoes, Radishes, Green Beans & Chimichurri

debbie williams stephanie meyer fresh tart outstanding in the field riverbend farm

I might have spilled my wine. And pissed off the wine gods for my wastefulness…look at the angry eyes in that stain! Luckily no one snapped a pic of my dress hung up on the back of my chair. Between that move and posing for pics in the middle of the wheat field, I had a pretty mosquito-bitten arse. Utterly deserved for being such a dork, of course.

And so totally worth it.

 chanterelle ice cream stephanie meyer fresh tart outstanding in the field riverbend farm

This Chanterelle Mushroom Ice Cream (recipe below), with Black Trumpet Caramel Shortbread, Morel Sugar & Toasted Wheatberries, blew my mind with its layers of earthy, creamy sweetness. A collaboration between forager Kathy Yerich and chef Scott Pampuch, I’ve thought and talked somewhat obsessively about it all year long.

 

As you’ll see in my next two posts, preparations for the August 9 event at Little Foot Farm are already well under way. See you there?  

chanterelle ice cream kathy yerich scott pampuch stephanie meyer fresh tart oustanding in the field

Chanterelle Ice Cream
Chef Scott Pampuch
Makes 1 quart

Note: Start the ice cream the day before you plan to serve it.

1 c. (8 oz.) egg yolks (about 10-12 large yolks)
4 oz. dried chanterelle mushrooms, crushed with a rolling pin
2 1/2 c. heavy cream (like Cedar Summit)
1 1/2 c. whole milk
1 1/4 c. granulated sugar
1 tsp. vanilla
1 tsp. salt

Freeze the bowl of your ice cream maker per manufacturer instructions, at least a full 24 hours before you spin the ice cream.

Add the egg yolks to a small bowl and whisk a bit to break apart the yolks. Leave whisk in the bowl and set aside.

Combine mushrooms, cream, milk, and sugar in a large saucepan. Set pan over medium heat and warm the mixture, stirring constantly, until sugar dissolves (do not simmer).

Temper the egg yolks by slowly whisking one ladleful of warm cream into the yolks. Slowly whisk the egg yolk-cream mixture back into the pan of cream. Stir in the vanilla and salt. Cool mixture to room temperature, then cover and chill overnight. 

When you’re ready to churn the ice cream, working quickly so the cream stays very cold, strain the mixture through a fine-mesh strainer, pressing down on the solids to extract all of the cream and flavor (discard solids). Immediately transfer mixture to the frozen bowl of your ice cream maker and spin according to manufacturer instructions (usually around 30 minutes). Transfer ice cream to an airtight container and freeze until ready to serve.

Topping ideas: Think salty-sweet-crunchy, like granola, toffee, or caramel poporn…

Tour de Farm Chicknic at Riverbend Farm, July 31, 2011

Posted by Stephanie Meyer on Aug 2, 2011 at 10:29am

tomato jam

Sweaty, delicious partying is in full swing in Minnesota, whee! Given our short al fresco season, we are maniacal about eating outside, mosquitoes be damned. From food trucks to farmers markets, patios to farm dinners, food just tastes better in the hot sun.

michelle gayer

I’m personally full to bursting with beautifully prepared local food, courtesy of a flurry of lovely, farmy events. I was even at the same farm – Riverbend Farm in Delano – twice in the last week. Yah. Too fab, truly.

Yesterday’s food fun was via the Tour de Farm Chicknic Breakfast at Riverbend, featuring four lady chefs – Molly Herrman, Sheela Namakkal, Michelle Gayer, and Solveig Tofte. Oh my god, all four are the coolest girls on the planet, cranking out ridiculous food all over the Twin Cities while keeping everyone around them laughing.

When Stephanie March, Katie Hoffman, and I arrived, there they were, glistening in the beating sun while pulling together a local feast for the crowd’s breakfast.

Molly’s Kitchen in the Market partner Tracy Morgan was pouring icy cocktails (each chef created a signature mix). Loads of volunteers were running-while-melting. King and queen de Tour de Farm Scott Pampuch and Kris Hase played hosts and runners and photographer and…everything.

stephanie meyer, stephanie march, kris hase, katie hoffmann

Steph, Katie, and I – city girls that we are – set out our blanket in shade-that-was-sun in less than an hour. Ah well. We were happy to sweat it out with the rest of the crew, inhaling heaping plates of chilequiles, poached eggs, braised pork, cheesy polenta, BLT waffle cones, empanadas, salads, pancakes with berries, and a healthy sample of each cocktail.

I was personally quite taken with Molly’s pretty tomato jam (up top), a bright-and-tangy foil for the porky, cheesy heaven that I slathered it on. I asked her for the recipe last night and she graciously obliged.

tomato jam

Recipe for Tomato Jam at Dara & Co./Minnesota Monthly Magazine.