Cooked a huge party two weekends ago, preparing 8 dishes for 50 people, primarily from the Mayo Center for Individualized Medicine.
Pictures of the food will be up soon. Meanwhile, enjoy the description and menu below:
Local cuisine, with a global twist. That’s how Vayu Maini Rekdal describes his cuisine. This meal is no different. Embark on a culinary adventure that moves you from the familiar to the exotic, exposing you to a whole new set of flavors and textures. Today’s food is grounded in Minnesota’s seasonal offerings, but inevitably connects you with new cultures and experiences. The menu is inspired by the climate and flavors of the Mediterranean, and the techniques of Sweden; it brings together influences from home and from far away, distilling two vastly different cuisines into a simple market fare menu. Experience local products in new ways, and let the unexpected marriage between Swedish tradition and Mediterranean comfort bring you a myriad of sensations. Have a bite, and let the food move you from a realm of nature, to a realm of imagination.
Fennel-lemon cured, apple-wood smoked
Grilled summer squash, ramps, eggplant
Feta Cheese Spread
Basil, scallion, Greek yoghurt
Fresh cilantro, spring onion, red chili
Spiced Kale Chips, grilled halloumi cheese, cherry tomatoes, shallot-truffle vinaigrette
Blood orange olive oil, cracked pepper
White chocolate, mint-berry medley, mango
Lemon, raspberry, cane sugar