Chef Cooking Demonstration Stage
| 10:30 |
Chef Seth LintelmanT |
Chef Seth Lintelman, Cup ‘n’ Saucer The Cup N’ Saucer Café is a premier dining destination in Southern Minnesota that focuses on scratch cooking with seasonal, locally-sourced ingredients. Chef/Owner Seth Lintelman was trained at the Arts Institute International and has more than fourteen years of professional culinary experience. Having grown up on a small, family-owned hog farm in Southern Minnesota, Seth is not only passionate about, but also committed to, serving farm to table cuisine. (Sherbourne, MN) |
| 11:30 | 
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Chef Michael Mulcahey, Pinnacle Catering by Powers Ventures Michael is the corporate chef for Powers Ventures and is a distinguished master chef who serves to inspire and transform the dining experience. With a keen eye on the changing seasons, Mike always uses fresh local and regional ingredients to create exceptional offerings. Spanning a culinary career of more than 20 years, Mike has worked in some of the finest four star-four diamond hotels and private clubs across America. Mike is a graduate of the Culinary Institute of America, the world's premier culinary college. (Rochester, MN) |
| 12:30 | 
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Chef Erik Kleven, Four Daughters Winery
Erik Kleven is the Executive Chef at Four Daughters Vineyard & Winery. He is known for mixing his west coast background with Midwest comfort food to create unique and memorable dishes often utilizing in season ingredients from the region. He oversees the culinary operations for both the winery and event center. Chef Kleven is a graduate of the Western Culinary Institute in Portland, Oregon. (Spring Valley, MN) |
| 1:30 | 
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Ben Moline, Harbor View Café
Ben Moline has been creating delicious menu items at the Harbor View Cafe on the shores of Lake Pepin for the past eight years. The award-winning restaurant features a seasonally changing menu that is both elegant and eclectic. All items are made from scratch and many incorporate the wonderful fresh bounty from area farms. (Pepin, WI) |
| 2:30 | 
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Carrie Frank and Kris Evans, Dover-Eyota Public Schools
After receiving her culinary education in Restaurant and Hotel Cookery, Carrie began her career in restaurants, then healthcare. However, she found her passion in schools over twenty years ago. Carrie is serving her eighth year as the Food and Nutrition Director for Dover-Eyota Public Schools. Kris Evans works with Carrie as a cook at the Dover-Eyota High School. She gained her cooking skills while serving in the Army , the National Guard and as a teenager working at Hy-Vee. The Dover-Eyota Food and Nutrition program and staff have received local, state and national attention and awards including a Silver Award in the Healthier US School Challenge in May of 2013 |
| 3:30 | 
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Chef Jeremy Olson and Jen Richards, Rainbow Cafe
Jen Richards and Jeremy Olson bought the Rainbow Café in Pine Island nearly 7 years ago. They have made it their own by combining a focus on upscale Midwestern comfort food with their classic French culinary school training. Their strong commitment to sourcing locally and organics is in the forefront of their entire menu, marrying their creativity with food straight from the amazing Midwestern farmers they support. (Pine Island, MN) |
