Youth Farms

Event Recap: Farm in the Cities 2012

This past Sunday night, if you had walked into the ballroom on the third-floor of Solera Restaurant in downtown Minneapolis, the first thing you would have seen was meat. Four kinds of meat, to be precise – coppa, dry cured ham, black-pepper sausage, and fennel sausage – all made by Mike Phillips of Three Sons Butchers in Northeast Minneapolis. An entire table of meat, enough to feed the several hundred people who had turned out for the second-annual Farm in the Cities benefit dinner. And after the meat, the next thing you would have seen would have been the chefs, many decked out in their whites, ringing the table and joking around as they arranged the twenty-something butcher boards of charcuterie.

 

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Event Preview: Second-Annual Farm in the Cities at Solera Restaurant

This weekend, a collection of all-star Twin Cities chefs and farmers will be coming together for a good cause. Spearheaded by Jorge Guzman, the executive chef at Solera Restaurant, the second-annual Farm in the Cities event highlights the true meaning of farm-to-table dining, all while benefiting a good cause.

 

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