|  Come visit us at Summer Tuesdays and be sure to stop by and have a bite to eat at the Valley Cooks booth.
Each week, a different local restaurant and chef will be featured serving a special item created for Summer Tuesdays.
(Scheduled chefs and menus could be subject to change.)
July 6, 2010 "For the Love of Animals" featuring:
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Chef: Mark Rose
Enjoy the elegant setting of the Wheel Room, where intimate dinners by candlelight enliven the senses and take away your cares. Tableside cooking and exceptional service promise to make your evening perfect. The Pennington Room offers a more private setting for weddings, rehearsal dinners or corporate/client entertaining. High standards are our trademark, and our famous Sunday Gourmet Brunch is no exception. For those seeking delicious casual fare, the Catfish Saloon offers a menu complete with great hamburgers and pizza. The Afton House Inn also does offsite catering.
For more information on Afton House Inn go to: http://www.aftonhouseinn.com/ call at: 651-436-8883
Chef Mark will be serving:
Farmer's Stew
Comfort food at its best! Chunks of beef prime rib meet carrots and onions in this thick, rich stew. Served with
mashed potatoes and a fresh dinner roll.
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July 13, 2010 "Health and Wellness" featuring:
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Chef: Nate Utsch
Nate went to culinary school in North Dakota and graduated in 1997. After college, he moved to the Twin Cities and became a kitchen manager and corporate trainer for Timber Lodge Steakhouse. He then moved on to be the head chef of the Dock Cafe and finally decided to open Reve' 324 with Matt Stabehow last year.
With an ideal location at 324 Main Street in Stillwater, Reve' 324 boasts a menu of wonderful sandwiches, creamy pasta salads, fresh honey flatbread pizzas, and entrees such as Seared Halibut or a Filet of Beef with Caramelized Carrots.
Reve' is French for “Dream.” Reve' 324 owners Nate and Matt have created an atmosphere of fine dining with the feel of a small town eatery. Reve' 324 is a wonderful place to have anything from organic coffee and warm conversation, to a quick bite to eat before you stroll down main street antiquing.
Their signature dish is Seared Halibut with Pappardelle Pasta, tossed in a wild mushroom marsala ragout and finished with white truffle oil.
For more information on Reve' 324 go to: http://reve324restaurant.com/ or call them at: 651-342-1594
Chef Nate will be serving:
Fresh Tomato and Goat Cheese Sandwhich and Pickled Cucumber Salad.
Fresh tomato, basil, cucumber, sweet potato, alfalfa sprouts, goat cheese,
and an aged balsamic drizzle on focaccia.
Cucumbers and onions in a sour cream and vinegar sauce. |
July 20, 2010 "Americana" featuring:
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Joseph's Family Restaurant
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Chef: Todd Scheel
Todd has been in the restaurant and catering business for over 25 years, and is currently the Manager & Catering Manager at Joseph's Family Restaurant.
Joseph's has been pleasing the St. Croix Valley for over 35 years. They are an award winning family restaurant, providing home-cooked traditonal American dining fare. Known especially for their over thirty kinds of fully scratch-made nine-inch pies, prepared daily in their own in-store bakery. Their pie crusts have been rolled by the same pie maker for almost 20 years. In addition to their wide variety of award winning pies, Joseph's proudly offers specialized cake services, featuring custom-made cakes and cupcakes with homemade butter cream frosting.
For your breakfast, lunch and dinner experience, Joseph's offers favorites like their own hand dipped french toast, handmade omelets, buttermilk pancakes, Joseph's Tower, Smokehouse Burger, salads, hand cut steaks, seafood, Broasted Chicken, healthy meal options at under 400 calories, and much more.
Joseph's also offers full service custom catering. For more information on Joseph's go to: www.jospehsstillwater.com call 651-439-3336
Chef Todd will be serving:
Rotisserie Chicken Salad, Pretzel Bread Stick, and a Piece of Apple Cranberry Walnut Pie.
Fresh spring mix greens, diced celery, candid walnuts, gorgonzola cheese, sliced
red grapes, tossed balsamic vinaigrette dressing, topped with Joseph's famous
warm rotisserie chicken.
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| July 27, 2010 "Mardi Gras featuring: |
Smalley's Caribbean Barbeque and Pirate Bar
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Chef: Shawn Smalley
Shawn Smalley has always wanted a restaurant in Stillwater, and he also has always had a thing for pirates. So much so that his business card reads "Dread Pirate Smalley." He and his wife even had a pirate theme wedding, and his wedding ring features a skull and crossbones.
Smalley's is located in the historic Brick Alley building at 423 Main Street South. They specialize in exceptionally delicious grilled meats with a Jamacian flair. As one of the owners, Smalley partners with Josh Thoma, and Tim McKee, owner of Stillwater's former La Belle Vie. To familarize themselves with authentic Jamaican food, the three chefs traveled to the island to sample Jerk barbeque. The chefs found their samplings at a place in Bourbon Beach in Jamacia. Smalley's brings a great, fun atmopshere to downtown Stillwater. Enjoy yourselves at one of two eclectic bars, near the fire on a chilly day, or on their back patio with a view of the St. Croix.
Chef Shawn will be serving:
Jerk Pork Tacos
Served with Pico de Gallo, Scallion Aioli and Queso Fresco |
August 3, 2010 "Minnesota's Night to Unite" featuring:
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Leo's Grill and Malt Shop
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Chef: Cory Buettner
While Cory and his parents were having lunch at “Lily’s” in 2005, Cory’s dad commented that if the place ever came up for sale, Cory should “jump at it.” A month after his dad’s passing in 2008, Lily’s did come up for sale. Cory realized the opportunity and purchased the restaurant in September of that year. While getting to know the ins and outs of the business, Cory continued to operate the restaurant as Lily’s for 4 months. In January 2009, the restaurant underwent some menu changes, renovations, and a name change: “Leo’s Grill and Malt Shop”- in memory of his dad.
Cory has worked in the food/restaurant industry during his entire career. His biggest strength has typically been in “front of the house” positions, where he is able to interact with patrons. In the kitchen, Cory enjoys replicating and researching favorite dishes and tweaking recipes to add more original flavors.
Leo’s is known for its excellent burgers and old-fashioned malts and shakes. Leo’s signature dish is the Leo’s Melt: freshly chopped bacon and diced onions are pressed into a burger patty with American cheese, which is then served on grilled sourdough bread. The half-pound version is known as the "Jumbo" and the triple-decker, one pound challenge burger is the "Double Jumbo!"
Chef Cory will be serving:
Dad’s Root Beer Pulled Pork Sandwich served with Homemade Kettle Chips and Pickles
Pulled pork has long been a popular dish in the Midwest. Leo’s puts a personal spin on its pulled pork,
cooking it with Dad’s Root Beer. The lightly salted kettle chips served with it are made fresh daily at Leo’s.
A popular lunch special item, this sandwich will be a new addition to the Leo’s menu. |
August 10, 2010 "International Bazaar" featuring:
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Chef: Samy Youssef
While opening Aristo's in June 2009, the Youssef family roots in the Stillwater area run much deeper. The owner and head chef of Aristo's Restaurant has been serving the good people of Stillwater and their guests for over 20 years at the Main Café on Main Street in downtown Stillwater . As owner and chef of the Main Café, Chef Samy's lovable personality allowed him, his partner Zak, and their families to take on a new adventure that is sure to be another local success. Together they have created a first-class Mediterranean eating experience in our area!
With culinary experience as restaurateurs in France, and their experience at the Main Café, Samy and Zak present both traditional and unique dishes from all over the Mediterranean, with service that is unmatched.
Using only the freshest ingredients while making their best menu items from scratch, The Youssef family ensures that you will enjoy your food and dining experience at Aristo's Restaurant.
Chef Samy will be serving:
Mini Gyros and Pita Chips with Tzatziki Sauce
Slices of the rotisserie lamb and beef favorite with lettuce, tomatoes, onions, and tzatziki sauce.
Tzatziki Sauce: A classic Mediterranean staple, Aristo's uses homemade Greek-style yogurt, grated cucumber and
fresh garlic mixed with dill and other traditional seasonings. |
| August 17, 2010 "Living Local" featuring: |
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River Market Community Co-op
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Chef: John Tapper II
John is a graduate of the famed Le Cordon Bleu culinary school. He has interned in New Orleans, Louisiana, and is the assistant deli manager of the River Market Co-op in downtown Stillwater.
River Market Community Co-op has been offering local and natural food in the St. Croix Valley for over 30 years. The mission of the co-op is be healthy, help the environment, live your values, build relationships, be successul, and be kind. Our goal is to help improve human health and the natural environment by providing the healthiest natural food and products in the St. Croix Valley!
Chef John will be serving:
Local Trout Sandwich and Forbidden Black Rice Salad
Star Praire Trout and local, organic produce | Interested in previous Valley Cooks? See our archives!
Summer Tuesdays Valley Cooks - 2009
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