Sep
1
Sep 3

Chef Camp Session One

Chef Camp is an immersive weekend for fans of great food. The second annual Chef Camp will be held Labor Day weekend 2017 at YMCA Camp Miller in Sturgeon Lake, Minnesota. We'll combine chef-led cooking classes with fresh air and classic camp activities (canoeing, archery, crafts).

Admission to Chef Camp starts at $650 (lower prices available for groups of six or more), a fee that includes the best camp grub you've ever tasted, beverages, two nights lodging, activities, and small-group instruction sessions with some of Minnesota's most talented chefs.

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OUR CHEFS FOR SESSION ONE

Vincent Francoual—culinary director, Cara Irish Pubs

Erik Sather—owner/operator, Lowry Hill Meats

Yia Vang—Union Kitchen pop-up

Kathy Yerich—forager

Jason Engelhart—executive chef, Meritage

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Sep
8
Sep 10

Chef Camp Session Two

Chef Camp is a Northwoods culinary retreat. The second session of Chef Camp for 2017 will be held September 8-10 at YMCA Camp Miller in Sturgeon Lake, Minnesota. We'll combine chef-led cooking classes taught over the fire, with fresh air and classic camp activities (canoeing, archery, crafts).

Admission to Chef Camp starts at $650 (lower prices available for groups of six or more), a fee that includes food, beverages, two nights lodging, activities, and small-group instruction sessions with some of Minnesota's most talented chefs.

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OUR CHEFS FOR SESSION TWO

JD Fratzke—chef/owner, Bar Brigade & Saint Dinette

Brad Leone—Test kitchen manager, Bon Appétit

Nettie Colon—Red Hen Gastrolab, formerly of Lucia's

Brian Merkel—butcher, Tullibee

Lukas Leaf—forager and chef

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Jun
8
6:00 pm18:00

Skills class at Wilson & Willy's

  • Wilson & Willy's

Session Three: All About Japanese Knives

Chef Camp is teaming up with Wilson & Willy's Neighbor Goods for a limited-run class series.

Nick Zdon will talk about Japanese knife design, the traditional aesthetics of Japanese blades, their history, and how to sharpen and care for them. Each attendee will get an intro-level sushi knife and will learn sharpening before getting to try it themselves. If all goes well, you'll take home an ultra-sharp Japanese knife and a great new skill. 

Jun
1
6:00 pm18:00

Skills class at Wilson & Willy's

  • Wilson & Willy's

Session Two: Knife Sharpening and Care

Chef Camp is teaming up with Wilson & Willy's Neighbor Goods for a limited-run class series.

This is a bring-your-own-knife class. Chef Camp instructor Nick Zdon will show people how to sharpen their knives with a stone, increasing the life of their knives and giving them a remarkably sharp edge. We'll talk about knife design and care.

Then, chef Erik Sather from Lowry Hill Meats will teach some basic knife skills and handy tricks. You'll get a hands-on demonstration of how to better handle your knife.

 

May
25
6:00 pm18:00

Skills class at Wilson & Willy's

  • Wilson & Willy's

Session One: Cast Iron Restoration and Care

Chef Camp is teaming up with Wilson & Willy's Neighbor Goods for a limited-run class series.

Chef Camp instructor Nick Zdon will demonstrate how to restore vintage cast iron pans and show attendees how to season and care for their own cast iron over a stovetop, campfire, or grill. We end the class by cooking over a fire in a well-seasoned pan, to demonstrate just how nonstick you can get your cast iron pan. Attendees will receive a Cast Iron Care Kit, including a printed card with seasoning instructions and a small bottle of oil.

May
5
4:00 pm16:00

Fulton and Chef Camp Go Whole Hog

  • Fulton Brewery

Join us for a pre-ride feast on Friday night featuring Chef Camp Chefs Erik Sather of Lowry Hill Meats and Yia Vang of Union Kitchen. Sather will be cooking up a whole hog (from Tangletown Gardens) porchetta-style and Vang will be slow roasting veggies over the fire. Join us for an epic meal, North Mallow s'mores bar, fun camp activities and the launch of Fulton's newest Session IPA called "HOPSTAR".

  • This event is open to Gran Fondo riders and the public

  • This event is 21+

  • Tickets are $20 and available online and at the door.

  • Ticket cost includes one food serving and one Fulton Beer.

Apr
13
6:00 pm18:00

Chef Camp Cooks! at Food Building

Classes are $25 and include multiple hearty tastes of food prepared by your instructor.

KIMCHI FRIED RICE WITH PANCETTA AND SALUMI WITH YIA VANG

Yia will share techniques for making a world-class fried rice dish using Red Table Meats and charred veggies, topped with a fried duck egg and ricotta cheese. The dish brings together flavors of sweet, salty, bitter, sour and umami tastes.

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.

Attend a Chef Camp Cooks class and get a discount code for $25 off your Chef Camp ticket!

Apr
11
6:00 pm18:00

Chef Camp Cooks! at Food Building

  • Food Building

Classes are $25 and include multiple hearty tastes of food prepared by your instructor.

Kimchi Fried Rice with Pancetta and Salumi with Yia Vang

Yia will share techniques for making a world-class fried rice dish using Red Table Meats and charred veggies, topped with a fried duck egg and ricotta cheese. The dish brings together flavors of sweet, salty, bitter, sour and umami tastes.

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.

Attend a Chef Camp Cooks class and get a discount code for $25 off your Chef Camp ticket!

Mar
9
6:00 pm18:00

Chef Camp Cooks! at Food Building

  • Food Building

Jambon Royale with Vincent Francoual

Classes are $25 and include multiple hearty tastes of food prepared by your instructor.

Chef Vincent will demonstrate the uses of jambon royale (uncured ham) with arugula, a cured fat croustade, and a cheese curd sofrito. He'll also teach Pain Perdu (AKA French Toast) using Baker's Field brioche, baked apples, and bacon-whiskey jam.

Vincent will demonstrate technique and share stories about food and cooking all while using artisan ingredients from Food Building producers including Red Table Meats and Baker's Field Flour & Bread. 

VINCENT FRANCOUAL serves as the Culinary Director for Cara Irish Pubs. Vincent worked at Le Bernardin, a 4-star New York Times and 3-star Michelin-rated restaurant. He also owned Vincent A Restaurant in Minneapolis, a local favorite for 15 years before closing in 2015.

Attend a Chef Camp Cooks class and get a discount code for $25 off your Chef Camp ticket!