Experience “the best ephemeral restaurant in Minnesota”; ephemeral because it only lasts one day each year, and that’s August 13th in 2016. Cafe mastermind Greg Reynolds, preeminent organic vegetable farmer, will once again assemble an impressive roster of local chefs to design the menu and actually do the cooking throughout the day.
THE PIG ROAST RETURNS!
The Day Before: The crew will start roasting the hog and will continue through the night, filling the fairgrounds with the fragrance of fabulous frizzling fat.
10 a.m.: Festival opens, but you can’t have any pig yet.
Noon: Demo by Chef Jorge at the pig roast site.
3 p.m.: The savory sizzling smell may make you swoon, but you still can’t have any.
4:30 p.m.: The Minneapolis Police Pipe Band and Chef Jorge will “Pipe in the Pig” to the Great Scape Cafe. OK, NOW you can have some!
A full dinner menu will be served from 11:00 a.m. to 5:00 p.m., at The Great Scape, to be followed by The Pig Roast. And you’ll be able to have your favorite Minnesota Wine or Craft Beer with your meal!
The Great Scape is alfresco dining in The Lakewinds Local Foods Tent, where you can take in a food show and a cooking demo while you eat.
2016 Partner Establishments
Check out the cooking demonstrations here.
The 2016 Great Scape Chefs & Menu will be announced soon.
Local celebrity chefs consult on the Great Scape menu and actually prepare the food, along with staff from their operations.
The roster includes:
- Alex Roberts & Lucas Rosenbrook of Restaurant Alma with their special chicken wings
- Marshall Paulsen and Zach from The Birchwood are whipping up a tomato plate, some grilled corn and the condiments
- Thomas Boemer of Corner Table and Revival in in charge of the day-long pig roast to be served at 5:00
- Lori Valenziano, formerly of Lucia’s, now with Minneapolis Public Schools Nutrition Center, and Bertrand Weber will do a hummus plate
- Red Table‘s Mike Phillips – a founding chef of the Great ‘Scape Cafe – makes salami sandwiches like you wouldn’t believe
- Matt Morgan from The Bachelor Farmer brings his brandada
- Grilled chicken al carbón tostada with mojo de ajo, black beans, lettuce, corn & tomato salsa from Tilia‘s Steven Brown and Paul Backer
- Phillip Becht from Victor’s on Water is making pizza with help from Red Wagon.
- The folks from Common Roots are doing a wild rice burger and roasted garlic
Proceeds from The Great Scape go directly to Sustainable Farming Assoication programs – all the chefs and cafe staff are volunteers!