‘Eat, Drink and be Farmy’ became ‘Eat Drink and be Arty.’
We traded in our barns for one of the most celebrated art museums in the country. It took too many hours to count, numerous emails, phone calls and sheer willpower but, 5 chefs 6 assistant chefs, 17 volunteers and it happened. Tour de Farm became arty for the day and we hope that we contributed to the Walker’s mission of being a, “catalyst for the creative expression of artists and the active engagement of audiences…”
The next couple of posts will give you just a glimpse of how the day evolved and if we lived up to that mission.
(Yes, those clouds did produce a bit of rain.)
View from the kitchen: we got to watch people enjoy this installation.
If this isn’t art we don’t know what is: Mike Phillip’s coppa for his charcuterie course.
Asher Miller prepping his Star Prairie Trout for the fire.
Cleaning the raindrops off of the plates.
Guests were greeted by some pretty munchies (from Scott Pampuch): homemade potato chips with creme fraiche and cucumber cups filled with sweet corn, ancho + basil & pistachio pesto
Annette Peters tells folks about her wine selections for the evening.
All the chefs in a row (left to right): Michelle Gayer (Salty Tart), Asher Miller (20.21), Alex Roberts (Restaurant Alma, Brasa), Phillip Becht & Jim Grell (Modern Cafe), Mike Phillips (Craftsman Restaurant) and Zoe Francois (Artisanal Bread in 5 Minutes a Day).
Water gets poured. Bread gets laid down.
And the folks settle in to wine and dine their socks off. (Those who were wearing socks, anyway.)
The charcuterie hits the table: headcheese, coppa, salami, ham, rillette, mortadella served with pickles and mustard.
The diners are happy. Please join us for the next post in which the happy diners get rained on.
Photo Credit: Kris Hase
Walker Art Center
Jim Grell & Phillip Becht
Christine, Katlin, Kyndell, Jeff, Ken, Devin, Tracy, Emmy, Amy, Katie, Mark, Michelle, Michelle, Michelle, Kim, and Jeannine.
Many of the volunteers came from Cooking Minnesota.
All photos are the sole property of Kris Hase. You are welcome to share or adapt this work provided you get my permission, credit me and link to this site.