Farm in the City snags top chefs to benefit Second Harvest Heartland
The charity event includes a FREE tasting open to the public
On Sunday, October 30, many of the best-known chefs in the Twin Cities are partnering with Dragsmith Farms at Solera to host a dinner celebrating the local harvest to benefit those who have a hard time putting food on the table.
We sat down with Jorge Guzman, the chef at Solera, to discuss the event and how the idea came about.
The evening includes a full dinner with wine pairings prepared by some of the area's most inventive chefs as well as an earlier reception that is open to the public, for free.
Chef Guzman explains the details--including how you can score a reservation:
How did you come up with this idea?
It was Maurice Smith of Dragsmith Farms, and a part of the Six Rivers farmers cooperative. The idea was to come up with a potluck to introduce people to the farms and how to use what they get in their CSAs. I think everyone has the problem where you get your CSA and it's like, "Wow, half a head of broccoli.... what are we going to do with that?"
Or there's an abundance of Kohlrabi or something odd.
Exactly. From there it grew, and everyone agreed that everything would go back to Second Harvest. Everything is donated, everyone is chipping in to make this happen. Even all of the wine is being donated.
Who are the chefs involved?
Almost everyone in town works with Dragsmith, and most of them are involved. There are so many of us involved that chefs have to pair up for each course. Kevin Kathman of Barbette, Jack Reibel formerly of the Dakota, Derik Moran and Kristin Tybors who are there now, Philip Dorwat, Erick Harcey of Victory 44, George Lohk of French Meadow, Jason Blair of Red Stag, Steven Brown from Tilia, Mike Phillips of Green Ox Charcuterie, and more.
That's crazy--what a great crowd.
Oh, and Crave. Crave has really gotten involved. All of their locations are serving more local fare.
There are even more chefs. You've got to check out our website for the full list.
Who's running this thing?
We got Jason DeRusha from WCCO to emcee.
How much for the dinner?
Dinner is seven courses with wine pairing and $125, but there's more. From 4 to 6 p.m. it's free to the public. People can come in, sample some of the food and talk to the chefs.
Are you using all local vendors for the food?
We are using a lot of local vendors. Northstar Bison, Castle Rock Creamery, Bullfrog fish, Peterson Limonsin farms...
How do we get tickets?
It's our first year, so we're learning as we go. There are no tickets, we just ask that people make a reservation. If they go to Solera-Restaurant.com people can find out more information, see the full list of chefs and make a reservation. Or, they can call Jay Viskocil at 612.338.0062.
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