Chef Camp Cooks! Classes at the Food Building

Food-building-+-Chef-Camp-graphics

Nathan Strandberg

This post is sponsored by Chef Camp, a three-day culinary retreat amid the woods and water of Sturgeon Lake, MN.

This spring, join 2017 Chef Camp chef instructors Vincent Francoual and Yia Vang for a limited series of cooking classes at the Food Building in Minneapolis.

Chefs Vincent and Yia will demonstrate technique and tell stories about food and cooking all while using artisan ingredients from Food Building producers including Red Table Meats and Bakers Field Flour & Bread. Classes are $25 and include multiple hearty tastes of food prepared by your instructor.

Chef Camp Cooks! attendees will receive a discount code good for $25 off of a Chef Camp ticket.

Courtesy of Cara Pubs

Courtesy of Cara Pubs

MARCH 9, 6-7:30 p.m.: Jambon Royale with Vincent Francoual

Vincent will demonstrate the uses of jambon royale (uncured ham) with arugula, a cured fat croustade, and a cheese curd soffrito. He’ll also teach Pain Perdu (AKA French Toast) using Baker’s Field brioche, baked apples, and bacon-whiskey jam.

Chelsea Korth / Heavy Table

Chelsea Korth / Heavy Table

APRIL 11 and 13 at 6-7:30 p.m.: Kimchi Fried Rice with Pancetta and Salumi with Yia Vang (Tickets: April 11 | April 13)

Yia will share techniques for making a world-class fried rice dish using Red Table Meats and charred veggies, topped with a fried duck egg and ricotta cheese. The dish brings together flavors of sweet, salty, bitter, sour and umami tastes.

buy-tickets-bugTickets are available on Eventbrite: March 9, April 11, April 13

VINCENT FRANCOUAL serves as the Culinary Director for Cara Irish Pubs. Vincent worked under famed chef Eric Ripert at Le Bernardin, a 4-star New York Times and 3-star Michelin-rated restaurant. He also owned and operated Vincent A Restaurant in Minneapolis, a local favorite for 15 years before he closed the restaurant in 2015 to venture into his current role.

YIA VANG is the proprietor of the pop-up restaurant Union Kitchen. He was born in a refugee camp in Thailand and his father and mother moved their family to the US in 1988. While working in some of the foremost kitchens of Minneapolis (including Nighthawks, Borough, and Spoon and Stable) he began to find his own voice in showcasing Hmong food.

Adam Hester

Adam Hester

CHEF CAMP is a three-day gastronomic retreat held at YMCA Camp Miller from Sep. 1-3, 2017. It includes camp activities, feasting, and culinary instruction taught by some of the region’s most talented chefs. For tickets and more information, visit chefcampmn.com.

Chelsea Korth / Heavy Table

Chelsea Korth / Heavy Table

THE FOOD BUILDING in Northeast Minneapolis is home to some of the Upper Midwest’s most noteworthy food artisans including Red Table Meat Company, Baker’s Field Flour & Bread, and Lone Grazer Creamery.

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