SESSION 1: SEPTEMBER 1-3, 2017

 

Vincent Francoual

Vincent Francoual is a celebrated chef in Minneapolis. He currently serves as the Culinary Director for Cara Irish Pubs. Vincent worked under famed chef Eric Ripert at Le Bernardin, a 4-star New York Times and 3-star Michelin-rated restaurant. He also owned and operated Vincent A Restaurant in Minneapolis, a local favorite for 15 years before he closed the restaurant in 2015 to venture into his current role.

As Culinary Director of Cara Irish Pubs, Vincent drives a more elevated, food-forward experience for the group’s four Twin Cities restaurants: Kieran’s Irish Pub, The Local, Cooper and The Liffey.

Chef Camp Class
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PROVENCE COOKING WITH MINNESOTA FLAVOR


Erik Sather

Erik is the owner of Lowry Hill Meats in Minneapolis. He started his connection to good food early in life—growing up on a hog farm in Southern Minnesota.

Through years of cooking in some of Minneapolis' best restaurants, Erik continued his passion for connecting to the source of his ingredients, and being as much a part of the process as possible. 

Chef Camp Class
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CAMPFIRE TACOS: HOMEMADE TORTILLAS WITH HERITAGE PORK AND FORAGED FIXINS


Jason Engelhart

Jason Engelhart is the executive chef at Meritage where he cooks high-end French influenced cuisine. He began his connection to food and the outdoors at a very young age at his grandfather’s hunting cabin in Wisconsin. When he is not exploring classic ways of preparing complex dishes, he is  is an enthusiastic backyard griller/smoker of meats.

Chef Camp Class
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THE ART OF CHAR: CAMPFIRE GRILLED STEAK, ROASTED BONE MARROW AND BITTER GREENS


Yia Vang

Yia Vang is the proprietor of the pop-up restaurant Union Kitchen. He was born in a refugee camp in Thailand and his father and mother moved their family to the US in 1988.

While working in some of the foremost kitchens of Minneapolis (including Nighthawks, Borough, and Spoon and Stable) he began to find his own voice in showcasing Hmong food. His belief is that Hmong isn’t a kind of food but it’s a philosophy of food. Hmong food is not defined by its product. It’s defined by its process. He believes that the melding of many cultures plays a role in the cultural DNA of the Hmong people.

Chef Camp Class
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CAMPFIRE CHAR SIU WITH EMBER-ROASTED VEGETABLES AND STICKY RICE


Kathy Yerich

Kathy Yerich

Co-author of the popular local field guide Mushrooms of the Upper Midwest (Adventure Publications, 2014), Kathy Yerich has been hanging out with the Minnesota Mycological Society (MMS) for more than 10 years. Current MMS and NAMA (North American Mycological Association) Vice President, her mission in those organizations is to make learning about mushrooms fun and accessible to everyone. Though she prefers to give her foraged finds to the likes of Thomas Boemer at Corner Table, she was a large scale cook and baker for many years and loves to experiment with new foods.

Chef Camp Class
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WHAT IS THIS, AND CAN I EAT IT? A WALK IN THE WOODS FOR FORAGED FUNGI