Farm-to-table dining is a growing restaurant trend these days, but Red Stag Supper Club is taking things more seriously than most. Beginning Monday, the northeast Minneapolis eatery is inaugurating monthly "farm dinners," featuring special menus that focus on one particular farm that supplies the restaurant.
Red Stag's first farm dinner focuses on pork. Here are the details, as described in City Pages' free food newsletter:
The "farm dinners" take place the first Monday of each month. The first happens Monday (March 1) and highlights the products of Fischer Farm in Waseca, where the family raises hormone-free pigs and then makes them into delicious pork items. Chef Brian Hauke has designed a three-course menu starting with a salad of bitter greens, date relish, and pork belly. The main course will be braised pork shank with sunchoke risotto and lemon and green olive salsa. The dessert won't have any pork, but it sounds like a great finish to the meal: angel food cake with mint syrup and lemon whipped cream. The cost is $48; call 612.767.7766 for reservations. --Bridgette Reinsmoen
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