Live Chef Demonstrations
Download the 2023 Chef Demo recipes HERE.
The Minnesota Cooks
Chef Stage
We’re excited about our partnership with Minnesota Cooks as our new Chef Wranglers. You know them from their Calendars, The Farmer and the Chef book, and the PBS Farm Fresh Road Trip TV shows.
A project of MN Farmers Union, MN Cooks has supported and fostered connections between our state’s farmers, chefs, restaurant owners and local markets for the past 20 years.
And now they’re center stage at MN Garlic Festival!
Download the 2023 Chef Demo recipe booklet HERE.
Claudine Arndt,
Chef Wrangler
Claudine Arndt is the Director of Minnesota Cooks and Membership for Minnesota Farmers Union. She is the author of the stories featured in the annual Minnesota Cooks calendar and the primary author of the stories in The Farmer and the Chef: Farm Fresh Minnesota Recipes & Stories. With a background in nutrition, Claudine is a longtime fan of quality, local foods and all the goodness it brings to people, the planet, and local economies.
Her favorite ways to enjoy garlic include super garlicky pesto and roasted garlic spread on steak and veggies.
Meet the 2023 Chefs
This year’s Chefs to be announced in June
Joe & Jennifer Cox, Buddy Boy Fine Barbeque
10:30 a.m.
Menu: Buddy’s Burnt End Potato Salad
Chef Joe and Chief Operations Manager Jennifer have a long history of creating exceptional and one-of-a-kind culinary experiences for their community. The dynamic pair – and parents to five – created a catering business, Cox Culinary Arts, in 2005 which eventually led to the opening of their own restaurant in Minnesota. Chef Joe uses barbeque and wood-fired cooking techniques to prepare fresh and local foods at Buddy Boy Fine BBQ in Minnetrista. His unique culinary style has been shaped by his Taiwanese heritage and extensive travel around the globe. Through creativity, thoughtfulness and commitment, Joe and Jennifer Cox bring their vision of blessing others through delicious food to life.
Beth Dooley, Beth Dooley’s Kitchen
11:30 a.m.
Menu: Toum (whipped garlic spread)
James Beard Award winning food writer, Beth Dooley, is a columnist for the Taste section of the Minneapolis-St. Paul Star Tribune and appears regularly on MPR Appetites with Tom Crann. She co-authored The Sioux Chef's Indigenous Kitchen with Sean Sherman, winner of the James Beard Award for Best American Cookbook, 2018. Other titles include: Savory Sweet: Preserves from a Northern Kitchen, In Winter's Kitchen: Growing Roots and Breaking Bread in the Northern Heartland, Minnesota's Bounty: The Farmers Market Cookbook, The Northern Heartland Kitchen and she coauthored Savoring the Seasons of the Northern Heartland with Lucia Watson, James Beard Award finalist.
Beth is an Endowed Chair, Minnesota Institute for Sustainable Agriculture (MISA), and her latest book, The Perennial Kitchen: Simple Recipes for a Healthy Future, provides information about regenerative agriculture and sustainable growing practices to connect home cooks with these delicious, valuable ingredients.
Morgan Baum - Clay Coyote Pottery
12:30 p.m.
Menu: Everything Potatoes: Easy Side Dish, Leftover Hash
Morgan (Jindrich) Baum is the Owner and CEO of The Clay Coyote, a Gallery and Pottery Studio downtown Hutchinson, MN. For decades her family has been making quality, handcrafted, functional pottery, and their year-round Gallery carries artists from across the country and is the perfect place to find a unique, handmade gift for a loved one (or yourself). The Clay Coyote Studio continues to carry on the family legacy with the Clay Coyote Chef’s Line of Flameware, bake-ware, and serving pottery; all designed to enhance your kitchen. And the Studio is also home to a small business incubator for emerging ceramic artists.
Meet up with her on Instagram @TheClayCoyote.
Zehorit Heilicher, Mideast to Midwest
2:00 p.m.
Menu: Middle Eastern Garlic-Shawarma Chicken Bites
Born in Israel to a Yemenite immigrant family. Zehorit experienced Israel’s rich ethnic diversity through food and celebration. After finishing her service as a lieutenant in the Israeli Army, she then majored in English Literature and Political Science at the Tel Aviv University.
While working in a Minneapolis summer camp she met her husband and relocated. She has been teaching cooking classes in both the Jewish and the general community. Having created a Mediterranean food line that offers Middle Eastern appetizers, baked goods, and a variety of other dishes, Zehorit’s experience also includes developing and demoing recipes for Nordic Ware USA. She now focuses on teaching and writing, bringing to the kitchen her Mediterranean roots, her passion for healthy and flavorful dishes and her love of people and storytelling. Teaching in the Twin cities for over 20 years, she shares her appreciation for the way in which culture, geography and history shape our food and the way we gather to eat it.
Chef Nettie Colόn, Red Hen Gastrolab
3:00 p.m.
Menu: Garlic Sofrito
A transplant by way of New York and Puerto Rico Nettie Colón spent her formative years learning traditional cooking methods of the island with her grandmother on her farm in the remote Puerto Rican town of Utuado. She got the love of cooking from her abuela, and to this day, that influence is very much alive in every dish that she prepares.
Chef Nettie’s passion of traveling for food has led her to work all over the United States & abroad, with culinary adventures to West Indies, Wales, Spain, France, Sardinia, Southern Italy, Yucatan Peninsula, Costa Rica & Panama. She was Chef de Cuisine at Lucias Restaurant & Wine Bar for a decade. She also taught the history of Mayan cuisine in the Biosphere Reserve of Sia’an Ka’an in Tulum, Yucatan, where she fell in love with traditional Mayan cooking methods.
She is Chef/Owner of The Red Hen Gastrolab Concepts (Red Hen Gastrolab, Red Hen Chinchorro & Red Hen Table) which is committed to the preservation of the relationships built around food traditions in the kitchen and at the table. She is also Resident Chef at The Break Room Minneapolis at The Historic Machine Shop.
Recipes
