Edit ModuleShow Tags

Fresh Taste, Tasting Fresh!



Published:

Got plans for Sunday? The first two posters to name a local chef committed to local, organic, and/or sustainable cooking will win a pair of tickets to the Fresh Taste Festival, the annual food and wine show put on by my magazine as a fundraiser for MPR.

If you’ve never heard of Fresh Taste, here’s the low-down. On Sunday we take over the Nicollet Island Pavillion from 11 a.m. to 4 p.m. You show up at the door and either buy a ticket ($65) or hit will-call for the one you’ve bought online in advance ($55) or won (free!). We check your ID to make sure you’re 21, hand you a wine glass, and admit you to: A chance to sample 75 organic or biodynamic wines, a chance to circulate among tables and chat with and sample foods from local delicious organic standard-bearers like the Birchwood Café, the Corner Table, Hope Creamery, Thousand Hills Cattle, River Chocolate, Common Roots Café, Chowgirls Catering, and many, many more—and that’s not all! You can also watch cooking demonstrations by wonderful local cooks like Scott Pampuch of the Corner Table, J.D. Fratzke of the Strip Club Meats & Fish, and Raghavan Iyer of the hotly anticipated new downtown Minneapolis restaurant Om. And that’s not all! You will also be able to talk to winemakers like Shane Finley of Shane Wine Cellars, Eric Sothern of Robert Sinskey Vineyards, and Chad Johnson of Dusted Valley Vineyards (brother of Aaron Johnson, co-owner of St. Paul’s Strip Club). But that’s not even all! You’ll be able to sample these foods and wines and wander in and out of the beautiful sunshine (I hope) out on the Mississippi River while all proceeds go to a good cause (MPR), and at the end of the day there will be no waste! Or nearly none. This is called a “zero waste” event, which means that Eureka Recycling goes through all the waste, pulling out anything that can be used in some new form. Last year we ended up with only a single trash-bag of waste from the whole event.

What, you say you want more? Act now and I’ll throw in a free, free, free appearance on Kare-11 on Saturday’s morning show to promote the event. I’m scheduled around 8:30 a.m., and will be wearing my new straight platinum wig. Do I look weird as a blonde and should I go back to my Wynonna Judd look? Or should I return to the bubblegum-pink frivolity of a few years ago? Tune in and decide.

Till then: What’s green and sustainable and tipsy all over? You, if you act now.
 

Edit ModuleShow Tags

About This Blog

Minnesota Monthly's Taste Blog answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the Taste bloggers.

Have a food-related question? Email rhutton@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

More »Taste Blog

Toast the Royal Wedding with British-Gin Cocktails

As Britain’s Prince Harry and U.S.-actress Megan Markle tie the knot, raise a glass to the happy couple—and those close to you—with wedding-themed tipples

Bottoms-Up Cinnamon Caramel Pinwheels Recipe

With this fast version of a sticky bun, baking at home can be no muss, no fuss—and delicious

Leslie Bock's Newest Bar Wants to Save the Future

"We're attempting to show humans as messy and complicated."

Rosé All Day: The Best Tastings (Some Free)

More than 100 different rosé wines available to try—many for free

Wine Clubs: The Perfect Mother's Day Gift

Sip Better figures out your taste for wine and goes deep

Gavin Kaysen Takes Midwest Gold

A quick note on our 2018 James Beard Best Chef: Midwest

Sue Z.'s Charitable Check-In: May

This month, Sue Z. recommends supporting local student chefs with a dinner at Saint Dinette

Greek Yogurt Marinated Chicken Kebabs Recipe

Get fired up for grilling season with tender, flavorful chicken kebabs by meat guru Bruce Aidells and a marinade that also works well with other proteins

My Name Is Jason and I Used to Hate Brunch

Brunch has undergone a renaissance in the Twin Cities. Food critic Jason DeRusha picks his top spots for brunch this year.
Edit ModuleShow Tags
Edit ModuleShow Tags