Diana and Daughters
Diana & Daughters is a 3-time FEAST! vendor, and has been in business for almost 9 years, carrying on a family tradition that reaches much further back. You definitely get a sense of tradition when you consider that their iconic antipasto bears the name “Augusta” after Diana’s grandmother, and the glamorous photo of her mother Josephine to honor and keep them as part of the effort. It’s a proud family business, based near scenic Manitowoc, Wisconsin, that involves Diana’s daughter Rebecca, and her husband, John.
Currently available in about 35 stores, they’re looking to grow in 2019 now that they’ve opened their own kitchen, the Roadside Cucina & Cannery, where they’ll be adding additional offerings such as soups, more sauces, and bread. Diana also hopes to teach classes there, and is considering a “soup of the month” club. Look for additions to their website, coming soon, for more info on these new directions. If you love Augusta’s Antipasto (who wouldn’t?), you’ll definitely want to stay tuned!
Diana and Daughters website
For Diana, there’s joy in the cooking, the chopping, and trying new recipes. But most of all, she loves being out in the public—sharing her family’s Authentic Italian antipasto and hearing from people who love to share it at their own family meals.
She recalls enjoying a voicemail message she received after an event:
“This woman said she absolutely loved it and really wanted me to call her back and let her know where she could get more. That made my day and reminds me of why I love cooking so much!”
- Diana Woodworth
Diana's daughter Rebecka and grandson Dominick at FEAST! 2017
Dine at NOSH before it's gone...to Winona, that is!
FEAST! fans may recall reading about Chef Greg Jaworski and NOSH in the FEAST! Magazine, or seeing that he was part of FEAST! Restaurant Week for the past two years. If you haven’t yet made it to the scenic eatery, we suggest doing so before April—that’s when NOSH says goodbye to their current location. Greg says, “It’s a beautiful spot and it made NOSH a destination, but it gets lonely in the winter.”
He’s looking forward to being in a larger city. “With a population of 30,000, Winona has a lot more people to feed, and a lot more available staff. Plus, if we’re busier, that just means more markets for the growers we buy from!”
The new location will be downtown, in a historic building at 2nd and Walnut that’s currently being completely rehabbed as part of a major rejuvenation and rebirth. “Investors have been trying for years to attract a quality restaurant downtown,” Greg explains.
He’s been enjoying the chance to be a part of the design effort for the new kitchen and front of house, and while he sees some additions, like a new pasta extruder, on the essentials, NOSH will stick to the tried and true—the commitment to local stays strong, and diners will find much of the same menu as well as some of the key staff.
They’re hoping to minimize downtime to a couple weeks during the move. Stay tuned to the NOSH website and Facebook page for the exciting announcements, but in the meantime…there’s still a few opportune months to enjoy their locally-grown fare on the shores of Lake Pepin.
Fresh & Tasty
EJ Mushrooms, LLC
Are you a gourmet, or more focused on health? Either way, EJ Mushrooms has you covered! A new year-round mushroom growing business being launched by husband-wife team Efraim and Jessica of Kasota, MN will soon be ready to market their fresh gourmet and medicinal oyster, shiitake, chestnut and lion's mane mushrooms.
They recently received a loan from the FEAST! Grow a Farmer loan program, which is funding equipment, supplies and inventory. They're almost finished renovating their dedicated positive-pressure lab and climate-controlled grow rooms, and expect to have product ready in February for local restaurants, co-ops, farmers’ markets in the Mankato and St. Peter areas, and possibly some select CSAs.
To find out more, contact them at email@example.com or (507) 382-1840.
DID YOU KNOW?
Mushrooms breathe oxygen, produce vitamin D, and break down free radicals. [More on mushroom nutrition]
2 tbsp extra-virgin olive oil
3 cloves garlic, minced
2 oz shiitake, stemmed and sliced (1½ c.)
2 tsp freshly grated lemon zest
2 tbsp lemon juice, juice
¼ tsp salt, or to taste
Freshly ground pepper, to taste
8 oz fettuccine
½ c. chopped fresh basil, divided
½ c. freshly grated Parmesan cheese (1 oz)
- Heat oil in large nonstick skillet over low heat. Add garlic and cook, stirring, until fragrant but not browned, about one minute. Add mushrooms and increase heat to medium-high; cook, stirring occasionally, until tender and lightly browned, 4 to 5 minutes. Stir in lemon zest, lemon juice, salt and pepper. Remove from heat.
- Cook pasta until just tender. Drain, reserving ½ cup cooking liquid.
- Add the pasta, the reserved cooking liquid, Parmesan and ¼ cup basil to the mushrooms in the skillet; toss to coat well. Serve immediately, garnished with remaining basil.
Treasures at FEAST! 2018
Did you win something at FEAST!, like Ron Cobb?
Ron was the first of FOUR gift basket winners, plus one GRAND PRIZE winner that was awarded after the BINGO card entries were tabulated.
We enjoyed meeting some of you this year through our newsletter contests, and look forward to doing more!
If you have a suggestion for a contest, drop us a line...
Who's Fueling FEAST!?
Minnesota Department of Agriculture
A Premier Sponsor from the start, the Minnesota Department of Agriculture has been a vital contributor to both the FEAST! Local Foods Marketplace and the greater FEAST! Network.
The New Markets Program also coordinates Minnesota Pavilions at some of the largest national food and beverage tradeshows, including the recent Winter Fancy Food Show, where MN Pavilion participant Sarah Pritzker of Atlas Provisions, met with Whole Foods buyers to solidify a relationship that was initiated at FEAST! MDA has also awarded one FEAST! tradeshow vendor annually with a prize of booth space in one of their pavilions. Deserving recipients have included Kakookies (2016), Grandma’s Gourmets (2017), and CannonBelles Cheese (2018).
New Markets Program Manager Brian Erickson has served on the FEAST! Tradeshow Committee since the beginning, helping plan branding and marketing speakers and sessions. Finally, MDA has been an important presence at FEAST. Their food safety and marketing divisions have presented and offered technical support during the tradeshow and they’ve staffed a sponsor booth each year as well, helping welcome attendees to the festival.
We’re grateful to have them as part of the team!