The Prognosticative Newsletter of MN Garlic Festival
- ANNOUNCING THE OFFICIAL FESTIVAL COOKBOOK
- BIG CHANGES at THE GREAT SCAPE CAFE
- CHEF COOKING DEMOS
- WINE TASTING
- POSTER COMPETITION WINNER
You can read past issues of The Stinky News at the festival website, www.mngarlicfest.com; just look for the links on the left side of the page.
ANNOUNCING THE OFFICIAL FESTIVAL COOKBOOK
Without a doubt, this is the biggest thing since baked garlic: The Minnesota Garlic Festival Cookbook will be released at the festival on August 13th! Author Mary Jane Miller has designed and compiled what will become the authoritative text on northern garlic, with recipes from herself, Raghavan Iyer, Joe Hatch-Surisook and Lori Valenziano. And each of these chefs will sign copies after their cooking demos (see below) on the Wedge Co-op Local Foods/Local Arts Stage. The format of the book is a ring binder that lays out on the counter nicely, and comes this first year with 25 insert pages of recipes and garlic information and lore. Each year you’ll be able to add new pages and customize your own garlic culinacon*.
BIG CHANGES at THE GREAT SCAPE CAFE
Without a doubt this is the other biggest thing since baked garlic: we’ve made our festival restaurant, THE GREAT SCAPE, even better!. First off, there will be breakfast items from our sponsoring restaurants ready as soon as you come in the gates at 10 a.m.**. Then we switch over to a full lunch menu at 11:30, and we’re staying open right up to the end of the festival***. And if that weren’t hip enough, The Great Scape is going alfresco – serving and dining will be in The Wedge Co-op Local Foods/Local Arts Tent, so you can have an excellent meal, while taking in a scintillating cooking demo and a succulent stage show. You see, on stage right (that’s the left side from the audience point of view) is the performance stage, with music, dance, percussion, storytelling; and stage left (that’s the other side) is The Eversharp Demo Kitchen. What could be better?
Think of The Great Scape as the Brigadoon of restaurants: it only appears once a year (at the Garlic Festival), and it’s a place to fall in love with.
CHEF COOKING DEMOS
(A Prebuttal****: The editors wish to express their dismay and convey their apologies that the following paragraph is going to appear in this otherwise relatively respectable publication.)
That’s right, on The Wedge Stage we’ll be cooking and demolishing chefs every hour. It’s a good thing we got that Eversharp sponsorship: high quality knives make the job that much easier.
Here’s the schedule:
11:00 Lori Valenziano of Lucia’s
1:00 Raghavan Iyer, Cookbook Author
2:00 Joe Hatch-Surisook, Sen Yai Sen Lek
3:00 Marshall Paulsen, Birchwood Cafe
4:00 Chris Sipiorski, Common Roots
5:00 Mary Jane Miller, author of MN Garlic Festival Cookbook
From its humble beginnings in the mid-50’s, when Greg Reynolds, manager of The Great Scape Cafe and venerable vegetable vendor (his first farming adventures were actually in animal husbandry, until they caught him at it) tried to convince several Minnesota winemakers to produce garlic wines for the festival, but only managed to convince them that he was a few cloves shy of a full bulb, so the vintners instead convinced him that presenting a wine tasting of local vintages would be far more popular, and so this year’s tasting will pop the cork at 3:00 p.m., and is sponsored, once again, by Minnesota Heartland Wine Trail. *****
More at the festival website: https://www.sfa-mn.org/garlicfest/wine-tasting/
POSTER COMPETITION WINNER
This year’s Poster Design Competition winner is Jordan Taylor, who just happens to be from the Festival’s hometown, Hutchinson. You can get a print of this lovely poster at the festival for $10 at the Information Booth, and if you come by at 11:00, Jordan will be there to sign it for you!
Gaze in wonder at the poster here: https://www.sfa-mn.org/garlicfest/poster-competition/
MINNESOTA GARLIC FESTIVAL
Saturday, August 13, 2011
10 a.m. – 6 p.m.
McLeod County Fairgrounds in Hutchinson
Sustainable Farming Association of MN
* OK, that’s not a real word, but it should be: culinary + lexicon.
** For volunteers and vendors, the cafe opens at 8:00 a.m. Ahem. To become a volunteer, contact Amelia Neaton at email@example.com.
*** So, if you plan your day just right, you can catch breakfast first thing, get a nice lunch, do the Wine Tasting from 3:00 – 5:00 p.m., and still have an hour to get a different menu item from The Great Scape before we throw you out at 6:00 p.m.
**** See, it’s like a rebuttal that you go ahead and get out of the way beforehand.
***** That could be the longest sentence I’ve ever written, and I’m rather proud of it.