Heartland Food Network

My first cooking job was at a small German diner on my hometown’s Main Street in Northern Minnesota. It was a hybridized place; we hand-pounded schnitzel cut from pigs the chef had raised, but we also served a dizzying number of filet-o-fish sandwiches. And when we ran out of green beans we opened up a jumbo can.

I remember a farmer knocking on the back door one day, carrying a lumpy paper grocery bag overflowing with fresh green beans. As the chef was shaking his head no, a few of us young cooks came up behind him and said, “We’ll clean them, chef!” The farmer, who was practically giving them away, handed them over. They were delicious, but the chef hated them because of the time it took his minions to top-and-tail their way through the bag.

I'm exhausted and full, and my throat hurts. And yet, somehow, Simple, Good, and Tasty's February local food event at Grand Cafe last night was just perfect.

Maybe it was the beautiful restaurant that made the night so special - wooden and warm, with strings of lights and lovely paintings on the walls. Maybe it was the food - an exceptional cassoulet prepared with locally raised duck from Au Bon Canard and house made sausage by Grand Cafe's chef Jon Radle; a delicious salad with beets, walnuts, and chevre; and an astoundingly good ginger bread pudding with orange compote and caramel cream. Maybe it was the fact that Simple, Good, and Tasty was celebrating a full year's worth of blog posts, directory listings, and events connecting Minnesotans to our food sources. But my guess is that it wasn't any of these things.

Wow, wow, wow! Thanks so much to everyone who came our the the Craftsman last night for one of the funnest nights I can remember.