February Local Foods Dinner

Rolled beef flank steak, Louis Hanson style.

Sometimes, the cause of local food is advanced through semi-boring lectures about sustainability. But other times, it’s advanced through plate after plate of tasty, tasty food. You can experience the latter this coming Thursday, February 28th with the second annual Art of Local Food dinner at the Depot’s Great Hall.

The party starts at 6pm with passed hors d’oeuvres by Glenn D’Amour and students from Food for Thought, the high school student led restaurant from Duluth’s Secondary Technical Center.  Kevin Illenda from Restaurant 301 is cooking squash soup, Chad Nurminen from Essentia Health will bring a smoked fish salad, Kirk Bratrud from the Chester Creek Café is making quail ravioli, and John Martin from the Kitchi Gammi Club is doing dessert. And from the Duluth Grill?

“I’ll be doing Thousand Hills grass-fed beef rolled flank steaks stuffed with fresh basil, roasted red pepper and goat cheese,” Louis Hanson says. “Francois [Medion] is doing artisan bread.”

Every dish will feature ingredients from local producers, as the event is a partnership between the Duluth Community Garden Program and the Arrowhead Chefs Association. In addition to the food, there will be a cash bar featuring local and organic wine, beer and spirits and a silent auction of local art. Proceeds from the event (tickets are $65) go to support both organizations.

“It’s a fun event,” Louis says. “It’s just kind of bridging the gap with the Slow Food Movement and recognizing that there are a lot of restaurants in Duluth focusing on local aspects. Duluth is ready to support it.”

Attendance is capped at 150, so buy your tickets soon. You can buy tickets at http://www.brownpapertickets.com/event/317090 or in person at the Chester Creek Café, the Duluth Grill, or the Whole Foods Co-op.