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JD Fratzke

JD Fratzke was born in the Mississippi River Valley of southeastern Minnesota in the last quarter of the twentieth century. He began working in restaurants as a teenager and is now the Chef and Managing Partner of The Strip Club Meat & Fish and Saint Dinette, both in Saint Paul, MN. JD lives in Minneapolis with his wife, Lisa, a painter, and their daughter, Nina Jeann. He continues to dedicate his life to kindness, deliciousness and a fierce desire to be outside.

Chef Camp Class
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NORTH COUNTRY FISH GONE GLOBAL: Fresh local fish get marched into fish boils or shore lunches without a second though, but they've got the potential to do so much more. In this class, Fratzke will transform crayfish and lake trout into tacos with salsa roja and teach how to turn the meal into a Korean-style ssäm platter, reinvent walleye (by simmering in the South Asian flavors of coconut milk fragrant with curry spices, lime and fresh tomato), and elevate humble sunfish by applying a tempura frying technique and finishing them with ponzu and shichimi. 


SARAH MASTER

Sarah Master is the Executive Chef and Co-owner of Mr. Roberts Restaurant and Resort in Pengilly, MN. She has 15 years of cooking experience starting in New Orleans at Susan Spicer’s Bayona & the Ritz-Carlton. From there she came to Minneapolis for stints with many award-winning chefs and restaurateurs, including Alex Roberts, Brenda Langton, and Kim Bartmann. She is a passionate locavore and a proponent of nose-to-tail cooking.

Chef Camp Classes
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OYSTERS IN THE ROUGH: Learn about oyster selection, handling, shucking, grilling and saucing from Master, who has extensive experience with these enchanting bivalves via both Minneapolis and New Orleans. In this class, you'll get beyond the halfshell and witness the full potential of the oyster.

THE ART OF THE SEAFOOD BOIL: Seafood boils are less a dish than they are a philosophy, and during warm weather, a way to gather and celebrate. Master will demonstrate a shrimp/andouille sausage-based boil that is full-flavored but beautifully balanced. 


NOAH BARTON

Born in late June, Noah Barton celebrated every birthday between 12 and 18 at summer camp. Looking for a permanent vacation Noah found a career at the stoves of hotels and catering companies before returning to Minnesota to open Chino Latino in 2000. Noah currently works as Corporate Chef and Operations Consultant for SYSCO Minnesota.


JAMIE CARLSON

Writer Jamie Carlson hunts, fishes, forages, and cooks all of the things he brings home. On his blog, You Have to Cook it Right), he has prepared everything from Sandhill Crane au poivre to elk tongue tacos to pickled venison heart to corned duck gizzards. He lives in Burnsville, MN with his wife and two kids and works as an RN at the Minneapolis VA hospital.

 

Chef Camp Classes
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WILD RISOTTO: Carlson will demonstrate how to make a stunning risotto over a camp fire and discuss feast-worthy foods that can be prepared while camping. If nature provides, foraged ingredients such as wild mushrooms and/or lake fish may be included in the risotto. Here's Carlson's recipe for crayfish risotto to get your salivary glands going.  

FALL FORAGE: Walk the trails of Camp Miller and find wild foragables including mushrooms, sumac, berries, wild grapes, and more. Carlson will bring a portable camp stove to demonstrate on-site recipes.


RYAN STECHSCHULTE

A Michigan native, Ryan spent much of his youthful summers in the Northern Michigan wilderness exploring the outdoors and helping his parents and brothers build the family cabin. He's had the opportunity to cook in an eclectic mix of settings that range from the cloud forests of Costa Rica to a British country manor. Ryan is currently a sous chef at the much celebrated Spoon and Stable

Chef Camp Class
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BAKING BREADS ANYWHERE: This class will teach you how to harvest yeast from the air that surrounds you and how to use that "natural starter" in a number of applications. We will create a naturally leavened sourdough as well as a campfire corn bread and an Iraqi Laffa that will use the natural starter as both a leavening agent and a flavor component. Never eat bad bread again! We will also have discussions about the stages of bread creation as well as a discussion of gluten and its importance to the process of bread baking. 


Banner photo by Adam Hester Visuals  |  Sarah Master photo by Becca Dilley