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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.)
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The Grille at the Water Street Inn
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Isaac Rogers
Intimate Victorian charm with historic elegance overlooking the scenic St. Croix River in beautiful downtown Stillwater. Step back in time and explore a piece of living history. The Lumber Exchange Building, now The Water Street Inn, was constructed circa 1890 by Stillwater's lumber barons during the boom years of logging on the St. Croix River.
For your breakfast, lunch and dining pleasures, Queen Victoria's Dining Room at The Water Street Inn boasts exquisite American cuisine along with the finest international wines available. Our lavish Sunday Brunch is popular with area visitors and residents alike.
For more information on the Water Street Inn go to: www.waterstreetinn.us
Chef Isaac Rogers was born and raised in Chicago, Illinois. He started his culinary career at the age of fifteen under his dad, who also was an executive chef. After working in the kitchen for the first time, he knew cooking was his destiny. He later moved to Minnesota to raise a family and continue his culinary career. After having managed two restaurants in the Twin Cities and one in Prescott, Wisconsin, Isaac has presented his passion and creativity at The Grille at the Water Street Inn for the past several years. His signature dish is Coffee-Crusted Steak with a Creamy Bleu Cheese Sauce.
For his Summer Tuesdays debut, Chef Rogers will be preparing
Chocolate Caramel Cashew Tart
Shortbread crust filled with caramel flavored ganache and cashews. |
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The Outing Lodge at Pine Point |
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The Outing Lodge has been a Bed and Breakfast and Event Center in Stillwater for 20 years. It is owned and managed by Lee and Carlota Gohlike, and specializes in European Food.
Imagine a stately European country home of the 19th century, surrounded by lawns and gardens, 360 acres of wooded walking paths and miles of rolling farm land ~ a place where people would go to get away. This is the ideal toward which the Outing Lodge at Pine Point is evolving. And what an evolution it has been. For more information on The Outing Lodge at Pine Point go to: www.outinglodge.com
Chef John Tapper II is a graduate of the famed Le Cordon Bleu culinary school. He has interned in New Orleans, Louisiana, and is the Head Chef of Special Events at the Outing Lodge.
Using local, organic produce and farm-raised trout, Chef John will prepare:
Black Bean and Roasted Corn Crostini
Pico de Gallo Bruschetta
Smoked Trout Pate |
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Nate Utsch
The Dock Cafe offers the "Best of the Best!" On the shore of the St. Croix River, the Dock Cafe looks upriver to the historic Stillwater Lift Bridge and downriver to Lake St. Croix. The patio, bar and dining rooms provide unrivaled views as well as the area's most complete menu choices. A taste of the Dock's special sourdough bread alone is adequate to guarantee a return trip.
In the summer, activity centers around the large brick patio with trees and flowers. Wide expanses of glass offer panoramic views to those dining inside. During cooler weather, a prominent fireplace draws diner's attention inward toward collections of ethnographic textiles and exquisite locally made pottery.
The Dock Cafe is a truly unique, one-of-a-kind dining experience. For more information on the Dock Cafe go to: www.dockcafe.com
Chef Nate from the Dock Cafe will prepare the restaurant's classic Smoked Salmon with Tomato Crostini, served with herbed goat cheese and dill sauce. |
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Jeanne Staloch
The Lowell Inn began as the Sawyer House - one of only two hotels built in the early Minnesota territory - and was a central gathering place for local lumbermen. Elmore Lowell, proprietor of the Sawyer House and considered Stillwater's "first citizen," donated the land and in 1924, razed the Sawyer House in preparation for a new hotel. The Lowell Inn was opened in the summer of 1927 and is now listed on the Historic Registry. For more information on the Lowell Inn go to: www.lowellinn.com
Jeanne Staloch is a Stillwater native and a graduate of Gustavus Adolphus College and Johnson & Wales University. She has spent time abroad; living in Japan from 1989 to 1993, and in Germany from 1993 to 1996. Jeanne has been with The Lowell Inn since March 2007.
For her Summer Tuesdays debut, Chef Jeanne will prepare
Lowell Inn Crabcakes
Two mini crabcakes served with mixed greens, marinated tomatoes and cucumbers, and a fresh tarragon sauce. |
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Macho Nacho (Todd Neal)
"We would like to take the time to thank everyone for making Nacho Mama's a fun place for us to hang our flip flops!"
Todd has been a chef/owner in the industry for 22 years, and strives to make each and every menu item a house signature.
For more information on Nacho Mama's go to: (Please check back later as their web site is under construction.)
Chef Macho Nacho will prepare:
Mini Beef Taco Salads
"Gump" Shrimp Kabobs
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Shane's on Main offers local wines and organic beers, gourmet sandwiches and pizza, fresh salads, homemade soups, dessert, ice cream, coffee and espresso drinks, pastries, local art, live music and free internet.
Open mic every Thursday @ 8 pm and live music on Friday and Saturday evenings. Check out our schedule and for more information on Shane's on Main go to: www.myspace.com/shanesonmain
For his Summer Tuesdays debut, Chef Shane Nelson will prepare
Berry Good Salad with sides of Corn Pudding Stuffed Tomatoes and Cucumber Cakes |
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Located in the heart of historic downtown Stillwater, Savories Bistro exudes the spirit of a Provencal village brasserie. Candles glimmer on the red walls and provide the perfect romantic backdrop to enjoy this kitchen's hand crafted cuisine.
Eclectic menus for breakfast, lunch & dinner - that change monthly with the seasons - feature local produce, farmstead cheeses and free-range meats. All selections are prepared from scratch including breads, pastries, desserts baked fresh daily.
Entering their 15th year of serving hand-crafted cuisine, Savories has consistently been hailed by locals and visitors alike as a favorite spot for casual upscale cuisine in a comfortable atmosphere.
For more information on Savories European Bistro go to: www.savoriesbistro.com
Chef/Owners Kristin and Jeff Klemenstrud will prepare
Mini Moroccan Barbecued Lamb Sandwiches with a
toasted pine nut couscous confetti salad. | | |
