Evento

Farmer to Table at Cook St Paul Dinner #3

This dinner series will highlight one local farmer/farms products in every course of a prix fix meal. We will also have one table (that seats up to 7 people) reserved for the farmers to bring whomever they choose to dine with us, on the house. We want to show our appreciation for the people that churn the butter, sew the seeds, butcher the livestock, gather the eggs, and put all the work into providing the amazing local ingredients we use to make our food what it is. And, we want the people that appreciate what these farmers do to be able to let them know that in person.

The meal will be created and prepared by Cook St Paul's chef Mitch Robbie. It will be a four course meal, where every course highlights the versatility and high quality of Larry Schultz Organic Farm

Here is a little information about the great people we are featuring at this dinner:

Larry was raised on a small family farm outside of Owatonna, MN. His parents, Alvin & Helen Schultz, have always farmed organically. When farm chemicals came into use in the 1950s & 60s, they never changed their farming practices. When Larry started farming in the mid 1980s, he followed in their footsteps using organic methods. He started selling eggs in the Twin Cities and metro area in 1992. He decided to certify organic in 1998 to more accurately describe what our products really are. We have always tried to provide the very best quality products at the lowest possible price.

Farming organically is a way of life for the Schultzs. The family farm is a 3rd and 4th generation farm and has never been farmed conventionally with herbicides, insecticides, or artificial fertilizers.

We will be adding more co-sponsors of this event soon!