Join Fulton Beer and Chef Camp for a feast on Friday, May 5, from 4-9 p.m. featuring Chef Camp Chefs Erik Sather of Lowry Hill Meats and Yia Vang of Union Kitchen. Sather will be cooking up a whole hog (from Tangletown Gardens) porchetta-style and Vang will be slow roasting veggies over the fire.
Meet us under the stars for an epic meal, a North Mallow s’mores bar, lawn games, and other camp activities. This event kicks off the annual Fulton Gran Fondo bike ride and is open to riders and the public. Tickets are just $20 and include a plate full o’ food and a glass of Fulton’s newest Session IPA called “HOPSTAR.”
ABOUT THE CHEFS:
YIA VANG, Union Kitchen pop-up founder. 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.
ERIK SATHER, owner of Lowry Hill Meats, a butcher shop in Minneapolis. Through years of cooking in some of Minneapolis’ best restaurants, Sather has demonstrated a passion for connecting to the source of his ingredients.
ABOUT THE SPONSORS:
Chef Camp is a wilderness culinary retreat at YMCA Camp Miller, 90 minutes north of Minneapolis-St. Paul. Campers stay in cozy cabins, take chef-led campfire cooking classes, forage, sip artisan coffee and cocktails, participate in classic camp activities (think archery, canoeing, and crafts!) and feast under the stars in an open-air mess hall.
Tangletown Gardens is a South Minneapolis mainstay. Owners Scott and Dean, both lifelong farm boys, are passionate about plants, animals, and growing things while preserving the land for future generations. They have decades of experience in teaching, research, plant production, ecological farming, design, and garden-center management. Not to mention that they’ve been yearslong partners with Fulton, which provides downtown Minneapolis’ only CSA pickup location.
North Mallow creates all-natural gourmet marshmallows. Each batch is locally crafted in Minneapolis with high-quality ingredients such as whole vanilla beans, homemade caramel, brewed espresso, and agave nectar. Their inspiration comes from the memories their mallows create around the campfire and at home.