"Local" is the dining buzzword, and the forthcoming Locavore Eatery is trading on the trend. The farm-to-fork restaurant will soon begin construction on a space at the ground level of the Oaks Station Place building on 46th Street near the Blue Line in south Minneapolis.
Locavore's menus will be printed in-house and change daily based on what's fresh. Ingredients will be sourced from a network of local growers and producers when possible, with a focus on direct relationships with small suppliers. When local is not possible -- in the case of seafood, for instance -- Locavore will search out businesses that match their mission, even if they reside outside of the upper Midwest.
"Our style of cooking is starting with quality products and applying quality techniques to create great food. It's about honoring the ingredients that look best that day," says Kacey White, who owns Locavore with chef Charles Stotts.
Locavore's purpose goes beyond the ingredients and growers, which is why we recently caught up with the pair slinging ribs and hot dogs at a National Night Out party. For White and Stotts, the restaurant business means being part of their neighborhood (they live a mile away). Despite a 17-year hiatus from Minnesota, Stotts never lost his desire to return to his hometown, and the husband-wife team returned to Minnesota three years ago with the plan of opening a locally focused restaurant.
Stotts and White met in Arizona. After Stotts trained at Le Cordon Bleu's Scottsale Culinary Institute, he rose to chef de cuisine at a locally focused restaurant in Phoenix, before becoming executive chef at Scottsdale's Avalon. Cook Kacey White met Stotts while working at Avalon. After studying nutrition, White trained at the Arizona Culinary Academy.
"I have always paid great attention to the quality of food people have to choose from," she says. "The local food movement is a natural fit for me."
Locavore Eatery will open some time this fall.
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