|
Come visit us at Summer Tuesdays and be sure to stop by and have a bite to eat at the Valley Cooks booth.
Each week, a different local restaurant and chef will be featured serving a special item created for Summer Tuesdays.
(Scheduled chefs and menus could be subject to change.)
July 7, 2009 "For the Love of Animals" featuring:
|
 |
Nate Utsch
The Dock Cafe offers the "Best of the Best!" On the shore of the St. Croix River, the Dock Cafe looks upriver to the historic Stillwater Lift Bridge and downriver to Lake St. Croix. The patio, bar and dining rooms provide unrivaled views as well as the area's most complete menu choices. A taste of the Dock's special sourdough bread alone is adequate to guarantee a return trip.
In the summer, activity centers around the large brick patio with trees and flowers. Wide expanses of glass offer panoramic views to those dining inside. During cooler weather, a prominent fireplace draws diner's attention inward toward collections of ethnographic textiles and exquisite locally made pottery.
The Dock Cafe is a truly unique, one-of-a-kind dining experience. For more information on the Dock Cafe go to: www.dockcafe.com
Chef Nate will prepare Pasta from Provence
Sundried tomato, fresh basil, capers and artichokes tossed with penne pasta and balsamic vinegar. |
July 14, 2009 "Health and Wellness" featuring:
|
THE OUTING LODGE AT PINE POINT
|
 |
The Outing Lodge has been a Bed and Breakfast and Event Center in Stillwater for 20 years. It is owned and managed by Lee and Carlota Gohlike, and specializes in European Food.
Imagine a stately European country home of the 19th century, surrounded by lawns and gardens, 360 acres of wooded walking paths and miles of rolling farm land ~ a place where people would go to get away. This is the ideal toward which the Outing Lodge at Pine Point is evolving. And what an evolution it has been.
For more information on The Outing Lodge at Pine Point go to: www.outinglodge.com
Chef John Tapper II is a graduate of the famed Le Cordon Bleu culinary school. He has interned in New Orleans, Louisiana, and is the Head Chef of Special Events at the Outing Lodge.
Chef John will prepare Roasted Zucchini and Potato Barquette
Roasted zucchini boat stuffed with vegetable ratatouille, and a roasted potato boat with bison pate, chopped hard-boiled egg and pickles. Using local and fresh organic ingredients. Served cold. |
July 21, 2009 "Americana" featuring:
|
 |
For centuries the beauty and natural setting of the St. Croix Valley has drawn people to the area, which is now Stillwater. The first to call the land home were the Sioux and Chippewa Nations. Later, the first traders and trappers in Minnesota Territory settled here.
The building still stands as it did over a century ago. It remains a symbol of Stillwater’s colorful and historic past, as the popular “Freight House Restaurant”.
For or information about The Freight House go to: www.fhstillwater.com
The Freight House Chef will prepare: Mini Beef Brisket Sandwiches |
| July 28, 2009 "Summer Cluesdays" featuring: |
 |
Owners Jeff and Julie Anderson purchased the Rivertown Inn in 1999 with a vision of reviving this architectural treasure and reinstating its place as a landmark property in the charming riverside community of Stillwater.
Inspired by their passion for fine antiques, gourmet food and wine, historic preservation, music, gardening and literature, the Andersons have lovingly and meticulously restored the Rivertown Inn to its original grandeur while retaining its Victorian charm and elegance.
The Andersons invite you to experience the romance and luxury among the architectural delights of the Rivertown Inn. For more information go to: http://www.rivertowninn.com
Chef Ray Wyatt was born and raised in Hastings, England. There he attended culinary school at the age of 15, after which he worked in various four-star hotels in England. At 19, Chef Ray moved to Denmark where he discovered true culinary art. He spent six years in Denmark learning fine cuisine and the Danish language, and in 1999 left for Australia where he spent one year working and traveling. In 2001, Chef Ray moved to Minnesota to be with his wife, and has made Minnesota his home. His cuisine can be described as French classic with Mediterranean influence.
We are thrilled to have Ray on board preparing sumptuous three-course breakfasts for guests and offering special event fine dining. He is a master chef whose culinary artistry is both inventive and flavorful.
Chef Ray Wyatt will prepare Pulled Pork and Red Onion Balsamic Jam
Tender pulled pork with a rich jam made from red onions, red wine, brown sugar and port. |
August 4, 2009 "Minnesota's Night to Unite/National Night Out" featuring:
|
|
Domacin Restaurant & Winebar
A little about Domacin
The name Domacin comes from the Latin word domicile, meaning home. The traditional Serbian meaning is the host or patriarch of the home – a person in charge of creating a hospitable environment and making everyone feel welcome...Domancin's contemporary American cuisine features local, organic seasonal ingredients, and over 300 varieties of wine by the bottle.
Head Chef Jonathan Flatt started cooking professionally at the age of fourteen. he has traveled around the country cooking under various chefs, including Certified Master Chef, Horst Pfifer, of New Orleans' Bella Luna.
Sous Chef Jeffery Lundmark began working in kitchens at age twelve. In 2007 he graduated fro Le Cordon Bleu College of culinary Arts, and completed his intership with Cesare's Winebar.
Domacin Restaurant & Winebar summer hours: Mon - Thurs: 4pm - 11 pm Fri - Sat: 4 pm - 12 am Sunday: 4 pm - 10 pm
For more information about Domacin Restaurant & Winebar to to:
http://www.facebook.com/pages/Stillwater-MN/Domacin-Restaurant-Winebar/61541578256
Chefs Jonathan and Jeffrey will prepare Crab and Avocado Salad
Fresh blue crab, artichokes, cherry tomato, guacamole, roasted pepper coulis and creme fraiche. |
August 11, 2009 "International Bazaar" featuring:
|
 |
In Italy, when you plan a meal for someone you care about, you do many things to prepare. You start with the freshest ingredients of their favorite foods, and then you combine those ingredients with so much affection that you can taste it in every bite. Only the best will do, and here at Luna Rossa Trattoria & Wine Bar, we want you to feel like our family and best friends, and we have been anxiously awaiting your arrival! We hope you feel right at home with us, and like you’ve experienced a little bit of Italy with your best friends and family right here in Stillwater.
For more information go to: http://www.lunarossawinebar.com
Born in Southern Italy, owner and Chef Raffaele Virgillo came to the United States in the early 1970's to live the "American Dream" and earned a great reputation for wonderful food with a pleasant dining experience. It was Raffaele's thought that a warm, cozy atmosphere in his home neighborhood would be the perfect venue to share his passion of good Italian cuisine with his love of people. Luna Rossa is his newest concept, launched in the historic Stillwater caves. Chef Raffaele is also famous for chatting with his customers, and making sure that his mama would be proud of his food.
Chef Raffaele Virgillo will prepare: Pork Tenderloin Medallions
Pork Tenderloin medallions sauteed in a red wine feta cream sauce with kalamata olives, garlic, mushrooms and onions. |
| August 18, 2009 "Living Local" featuring: |
|
SAVORIES BISTRO
AND "on the rocks" LOUNGE
|
 |
Located in the heart of historic downtown Stillwater, Savories Bistro exudes the spirit of a Provencal village brasserie. Candles glimmer on the red walls and provide the perfect romantic backdrop to enjoy this kitchen's hand crafted cuisine.
Eclectic menus for breakfast, lunch & dinner - that change monthly with the seasons - feature local produce, farmstead cheeses and free-range meats. All selections are prepared from scratch including breads, pastries, and desserts baked fresh daily. This season's signature dish is halibut served with local, organic spring greens - ramp, watercress, arugula - with a Meyer lemon - dill cream endive slaw.
On Main Street for 18 years serving hand-crafted, globally-inspired cuisine, Savories has consistently been hailed by locals and visitors alike as a favorite spot for casual upscale cuisine in a comfortable atmosphere. Chef/owner Jeffrey Klemetsrud is a 1983 graduate of New York's Culinary Institute, and has cooked in Chicago and Seattle.
For more information on Savories Bistro go to: www.savoriesbistro.com
Chefs Jeffrey Klemetsrud and Matt Hogan will prepare:
The Ultimate Heirloom Tomato BLT
Featuring fresh, organic greens from Twin Pine Farm, a variety of local heirloom tomatoes, bacon from Hidden Stream Farms, and Savories homemade bread. | | |
