If you know me on a personal level or have been reading my blog long enough you know that Red Stag is my favorite restaurant in Minneapolis.
Perhaps it would not be the restaurant I would go to all the time if I had indispensable income. But for where we live, what they offer, and their dedication to the environment and local food, it's a slam dunk.
I've recently partnered up with Lee from Simple Good and Tasty regarding his local food endeavors.
Due to some exciting news (TBA really soon, I promise) I will hopefully have more time to be more frequently involved in the works of SGT in the near future. If you didn't know about SGT (as I fondly call it) it's a new project of this incredibly nice guy named Lee, he's smart, incredibly friendly, and totally ambitious. He started SGT from the bottom up, knowing little about the "locavore" movement (now in the Merriam Webster... this is the real deal people) and soon approaching expert level status. The dinners he arranges on a monthly are a great many things, but to keep things short the things I appreciate MOST about them is that they are:
1)Economical: $35 for four-course meal at the Red Stag is amazing, not to mention the optional beer or wine pairings you can add on based on your desires.
2) Friendly: Everyone attending these meals is prepared to sit at a table with strangers. This pretty much ensures little social awkwardness.
3) Like minds: If you don't care about local foods, there is really no reason to be there. You don't have to worry about your table partner being a McDonald's shareholder. They probably have a garden or csa, or they at least know what a co-op is and appreciate a good meal
4) At amazing restaurants. The list of restaurants that have so far been on the SGT line up have been places I would recommend that out of towners go to try out true Minnesota fare.
Locally sourced Arugula and Broccoli used in the Red Stag Kitchen
If you're not on the mailing list you can email Lee at email@example.com and you can prepare yourself for up and coming locavore events by checking out the new and beautiful Simple Good and Tasty Calendar.
In lieu of describing the dinner, I'll allow my pictures and Lee's recap to walk you through the deets.
Chef Hauke on the line
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