It was a great event last night at the Witte Museum. Again we were offered the opportunity to work along side the TopChefa Chefs Cooperative at an event. Last night was the opening of another section of the Witte Museum to children and adults to learn about their food and where it comes from. The evening consisted of three courses paired with wines from Becker. The first course was a salad prepared by Chef Chris Cook and Pedro from My Fathers Farm.
The main course was great the Sirloin and Chuck steaks came from our farm while the rest of the produce came from another local farmer.
The final course was the dessert. Chef Stephen Paprocki made Absinthe Ice Cream with liquid Nitrogen. It was amazing.
It was a pleasure and I look forward to the next event. Thank you so much to all who participated.
Battleground To Breaking Ground
Mooney, M. (2014, May/June). Battleground to breaking ground. Cowboys and Indians 134-137.
Posted: Wednesday, May 14, 2014 4:30 am
When former Sgt. Doug Havemann separated from the military about
seven (sixteen) years ago, he entered the corporate world. That adjustment proved to be difficult, so he decided to do something completely different (sixteen years later): agriculture. Continue reading