A Salute to Lake Superior's Sustainable Fisheries

November 1, 2011
4 p.m. - 6:30 p.m.
McNamara Alumni Center
University of Minnesota
Minneapolis, MN

Tickets: $10 (available through the University of Minnesota Bookstore)

A 10-chef, 1-fish, happy birthday bash

Join Minnesota Sea Grant in a tribute to the people involved in managing, harvesting, selling, studying and preparing Lake Superior's commercially harvested fish. The "Salute" is also a tribute to Sea Grant founder Athelstan Spilhaus, former Dean of the University of Minnesota's Institute of Technology (now called the College of Science and Engineering). The inspirational, controversial, provocative Dr. Spilhaus would have turned 100 years old in November 2011.

Before the doors open to the public, ten of the Midwest's finest chefs will be competing for $1,000 and American Culinary Federation honors. The competition, which focuses on creating an entrée from lake herring caught from the Minnesota waters of Lake Superior, will end before the public event, but the excitement will be far from over. Ticketed guests will be given a fork and an opportunity to sample lake herring recipes created by the chefs. While savoring the flavors, partygoers can listen to North Shore musician Michael Monroe, and chat with the chefs and University of Minnesota Duluth's Chancellor Lendley Black. At about 5 p.m., the American Culinary Federation will announce the winners of the professional chef competition. During the evening, the winners of Spilly's Recipe Contest will be announced and some of the people who have contributed to Lake Superior's sustainable fisheries will be introduced.

Don't miss your Taste of the Lake during this intriguing and classy tribute!

Competing Chefs

Eric Baker, executive chef, Minneapolis/St. Paul Airport Hotel, Minneapolis; Eric garnered numerous awards, including the title of American Culinary Federation Chef of the Year, during his 30 years in the culinary industry. Also a photographer, he draws from nature to inspire him both in and out of the kitchen. http://www.hilton.com/en/hi/hotels/hotelpromo.jhtml?ctyhocn=MSPAHHF&promo=chef

 

Ron Bohnert, executive chef, Stoneridge Golf Club, Stillwater. Ron, a multi-medal winner of ACF contests, integrates quality ingredients and naturally-raised choices to perfect his culinary repertoire. An outstanding example of his vision for the taste of local food is his most popular menu item: pecan-crusted walleye served with dried cherry maple pecan butter. http://www.stoneridgegc.com/restaurant/chef-ron-bohnert

 

Patrick Gonzales, American Culinary Federation student member; Of Native American descent, Patrick utilizes organic and fresh ingredients to complete the circle of the food industry and has been involved in a plethora of ACF volunteer activities, often serving as head chef. He is looking forward to expanding upon his early successes and an exciting career in the culinary arts.

 

Beth Jones, due to unforeseen circumstances Chef Jones had to withdraw from the competition.

 

Paul Lynch, executive chef, Fire Lake Grill House and Cocktail Bar, Minneapolis. Paul's exceptional work and dedication to sustainable food sources has garnered him the Carlson Fellows Lifetime Achievement Award as well as the title of Minneapolis St. Paul Magazine's 2007 "Restaurateurs of the Year." www.firelakerestaurant.com/uploads/chefpaul_info.pdf

 

Penny Miller, executive chef, University of Minnesota Alpha Omicron Pi Sorority, Minneapolis; Penny owned and ran "No Wake Cafe," a floating cafe on the St. Paul Harbor, for almost a decade. Her customers still ask her for her "No Choice" fish night special, which included an appetizer or soup, a fresh fish entree, and dessert. Mastering sustainability one fish at a time, she looks forward to saluting Superior's lake herring.

 

Scott Pampuch, executive chef, Minnesota Valley Country Club, Bloomington; formerly of Corner Table. Scott incorporates local agriculture and sustainability principles in every meal he makes. Hear Scott's definition of sustainability on YouTube (www.youtube.com/watch?v=66BU6q07c30), experience it through Tour de Farm.

 

Chad Rasmussen, executive chef, Stella's Fish Café, Minneapolis. With a great work ethic and love of family, Chad utilizes fresh, local, and rich ingredients in both new and classic recipes. www.twincities.com/restaurants/ci_17572864?source=rss

 

Victor Rivas, executive chef, Cargill Corporate World Headquarters/Sodexo, Minneapolis. Previously of the Ritz Carlton Hotel Corporation, Victor holds an associate degree from the Culinary Institute of America and a bachelor's degree in food science from California State University San Bernardino. As a sustainable chef, he utilizes natural ingredients to create a winning flavor.

 

Jake Uttich, executive chef, Oceanaire Seafood Room, Minneapolis. The Illinois native draws from classic techniques, Midwestern ingredients, and the secrets of mentor Rick Kimmes to provide a modern twist on classic tastes. www.theoceanaire.com/Locations/Minneapolis/CulinaryTeams.aspx

Features

Lake Herring Samples

Cash bar

Door prizes

Meet the chefs

Music by Michael Monroe

Photo slideshow by Chris J. Benson

Partners

The American Culinary Federation, Minneapolis Chapter

Minnesota Zoo, Sustainable Fisheries Program

Sponsors

The Fish Guys

Dockside Fish Market, Harley Tofte, Grand Marais, Minn.

Minnesota Monthly Magazine

University of Minnesota Bookstore

University of Minnesota College of Science and Engineering

Water Resources Center

Lou's Smokehouse, Two Harbors, Minn.

Northern Waters Smokehaus

University Cooperators

Bell Museum of Natural History

University of Minnesota Duluth Alumni Association

University of Minnesota Alumni Association

University of Minnesota College of Science and Engineering

University Services

Judges

Dara Moskowitz Grumdahl, Minnesota Monthly's principal food writer, four-time winner of the James Beard Award—the country's most prestigious food-writing honor. Dara has reviewed restaurants in the Twin Cities for the past 16 years and has been affiliated with such titles as City Pages, Gourmet, USA Today, Wine & Spirits, Bon Appetit, and Saveur.

 

Albert Imming, CMPC, CCE, AAC; professor emeritus, Joliet Junior College, Joliet, Illinois. Originally from The Netherlands, Chef Albert spent 22 years as a culinary professor and more than 45 in the hospitality industry. He embraces the rich tradition of the culinary arts as a profession and as an art form. He believes a combination of theory and practical skills makes a solid foundation on which chefs can build individual creativity.

 

Donald Miller, CCE, AAC, executive chef, University of Notre Dame, South Bend, Indiana. Originally from the Lake Michigan coast, Chef Don graduated from the Culinary Institute of America in New York. As Notre Dame's executive chef, a priority has been finding ingredients that are harvested in an environmentally and socially responsible manner. Notably, Chef Don's work helped Notre Dame become the first university in the U.S. to obtain Marine Stewardship Council certification.

 

Roland Schaeffer, CEC, AAC, HOF, St. Augustine, Florida. This retired senior experimental chef for Heinz USA was recruited from Germany to work in a Hollywood restaurant in the late 1950s. Chef Roland has been inducted into the American Academy of Chefs Hall of Fame (HOF) and won three gold medals and an honorary diploma while competing at the Internationale Kochkunst Ausstellung International Culinary Art Competition, also known as the "Culinary Olympics."

 

Resources/Links

Cisco: Also Known as Lake Herring (PDF)

Event Sponsorship Flyer (PDF)

Recipe Contest

Happy Birthday Dr. Athelstan Spilhaus

Map/Directions

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