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Food Porn from the Strip Club

Last week, I blogged about the exquisite Simple, Good and Tasty local food dinner at The Strip Club in St. Paul. Today, I'll let the beautiful images, taken by Kate Sommers from Les Petites Images, speak for themselves.

Chef JD Fratzke, Todd Lein (from Thousand Hills Cattle Company) and I kicked things off by talking a bit about what we do and why. Here's a picture of JD holding court.

And here's a shot of guests listening intently:

Did I mention that we packed the place? Here are more guests:

The first course was Laughing Bird shrimp from Belize (a sustainable coastal fishery that grows their own algae) with moroccan olives and Farmer Bob tomatoes, shown here:

This was followed by a salad course, ground cherries with house-made pancetta, Donnay Chevre, and greens.

Next up, a cup of sweet pea sprout soup with Northern Lights bleu cheese.

After soup, some of us chose the fish, sustainable sturgeon with roasted mushrooms, sweet corn and heirloom potatoes.

Others chose the steak, Thousand Hills grilled sirloin with hominy, summer squash and chipotles.

We all ended with the same dessert, a candy bar tart with fresh raspberries and Sonny's ice cream.


If you'd like to see more, bigger pictures from this event, check out Kate's terrific photo stream on flickr. And if you'd like to be among the first to know about future events, sign up for the SGT mailing list on the upper right of the screen.

Comments

A great time, amazing food, and my first time having ground cherries and hominy (which I've got to figure out how to make). Thanks to Lee, The Strip Club and everyone else who contributed to the fantastic evening.

Thanks Kris, it wouldn't be anything at all without people - like you - there. :-)

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