***Farm to Table Dinner is SOLD OUT. But we are doing it again soon with our Proof Artisan Distillers Bourbon Launch Dinner on May 18th and a Summer Beer Dinner featuring August Schell Brewing Company on June 21st. Stay tuned!***
Coteau des Prairies Lodge presents Farm to Table Dinner on April 6th, a five course dinner showcasing the products of area agriculture with local beer and wine pairings and special guests from the agriculture community. The talented Steve Schulz, Executive Chef from The Toasted Frog (Fargo), has crafted an incredible menu sourcing foods almost exclusively from area producers. Local agriculture experts who specialize in soil health will be sharing their experiences from the field and explaining the importance of conservation.
This is local. From the dry-aged beef that grazed the pasture around the lodge and the cheese made from the milk of our neighboring Veblen dairy cows to the trumpet mushrooms grown by a farm near Moorhead and the sunflowers processed in Wahpeton…we invite you to join us in celebrating our local farmers and ranchers!
Soft Poached Egg with Sweet Onion, Spicy Soy Milk, Toasted Sunflower and Radish Sprouts
Peachy Keen Peach & Apricot Sour – Junkyard Brewing Co. (Moorhead, MN)
Beer Cheese Soup with Puffed Malt and Chive
Magic Fish Session IPA – Laughing Sun Brewing Co. (Bismarck, ND)
Roasted Duck with Legume Ragout, Fine Herbs and Red Wine Reduction
Old Truck 2014 – Bear Creek Winery (Fargo, ND)
Grilled Dry-aged Beef Tenderloin with Maple Rosemary Glaze, Black Bean and Corn Porridge and Smoky Trumpet Mushrooms
Barrel 4 2015 – Schram Vineyards (Waconia, MN)
Honey Cake with Spiced Popcorn and Ginger Soy Bean Ice Cream
Wheez the Juice New England Style IPA – Drekker Brewing Co. (Fargo, ND)
ABOUT THE CHEF
As a chef, Steve Schulz developed his skill in some of the most cutting edge kitchens in the Midwest, including the renowned Travail Kitchen and Amusements (Minneapolis). A native of west central Minnesota, Steve returned to his roots and is now leading the culinary team as Executive Chef at The Toasted Frog in downtown Fargo, where his culinary creativity serve a ready audience. Steve is a familiar face in the kitchen at Coteau des Prairies Lodge, where he has been a guest chef at our popular beer dinners.
Caley Gasch is an Assistant Professor of Soil Health at North Dakota State University. She joined the NDSU Soil Health group in August of 2016, and she teaches and conducts research on soil ecology and conservation. In graduate school, Caley studied the recovery of rangeland soil and plant communities following coal and natural gas extraction in Wyoming. Prior to moving to NDSU, she studied soil water dynamics on dryland farms in the Palouse region of Washington and Idaho. Her current research spans North Dakota and includes managing soil salinity, reducing soil erosion, improving soil health, coal mine reclamation, oil spill remediation, and rangeland soil ecology.
— Caley Gasch (@ckgasch) March 20, 2017
Nick Toussaint farms with his father and brother near Wahpeton, ND. They grow small grains, corn, soybeans, sunflowers, hay, and alfalfa in Richland (ND) and Wilkin (MN) counties. The Toussaints are committed to conserving their soil and improving soil health by reducing tillage, growing cover crops, and applying composted manure. They are an innovative group and have become local pioneers in trying new practices that benefit their soils, crops, and insect pollinators. Nick has been very active in the NDSU Soil Health Extension program, where he shares his knowledge and experiences with other farmers.
Lee Briese has been working as an independent crop consultant in south central North Dakota since 1999. He currently provides agronomic advice for nine different cash crops grown on over 85,000 acres annually. Lee is working with growers on customized strategies to incorporate cover crops, reduced tillage and precision agriculture to address the challenges of soil degradation, pest management and economic profitability. He holds a M.S. in soil science and a B.S. in crop and weed science from North Dakota State University and recently began working towards a Doctor of Plant Health degree at the University of Nebraska-Lincoln.
FARMS & PRODUCERS
Laughing Sun Brewing Company (Bismarck, ND), Cass-Clay Creamery (Fargo, ND), Valley Queen Cheese Factory (Milbank, SD), Two Track Malting (Bismarck, ND), Junkyard Brewing Company (Moorhead, MN), Doubting Thomas Farms (Moorhead, MN), Joe Breker Farm (Havana, ND), SunOpta (Wahpeton, ND), Jackhammer Radish (Hannaford, ND), Bear Creek Winery (Fargo, ND), Au Bon Canard (Caledonia, MN), dry beans (Oakes, ND), Jeff Breker Farm (Havana, ND), Uncle Jerry’s Maple Syrup (Plymouth, MN), Drekker Brewing Company (Fargo, ND), Jim Smykowski Farm (Geneseo, ND), Ruby’s Apiaries (Milnor, ND), North Dakota Mill (Grand Forks, ND), American Crystal Sugar Company (Moorhead, MN), Schram Vineyards Winery & Brewery (Waconia, MN), Qual Dairy (Lisbon, ND), Four Star Ag (Oakes, ND)
EVENT DETAILS & RESERVATIONS
The event is on Thursday, April 6th Coteau des Prairies Lodge. Everyone is welcome, but space is limited and meals are available by reservation only. Alcohol will be served only to those over 21 years of age. The price is $70 per person. Wine and beer pairings are included in the price of the meal. Water and coffee will be provided. Sodas and additional alcoholic beverages will be sold at the bar. Doors open at 4pm, guests are welcome to come early, tour the lodge and enjoy refreshments served at the bar. When you arrive at the lodge, sign your party in with our hostess. Guests will be seated for the meal promptly at 6pm.
For reservations, fill out the online form below or call 701-680-1175
Because we have limited space available, we kindly request advanced notice if you must cancel your reservation or reduce your party size so we can make room for other guests. Thank you.
You will receive confirmation of your reservation within 24 hours.