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Food & Farms Weekend – 2015
April 17, 2015 @ 4:00 pm - April 19, 2015 @ 1:00 pm$225 - $325
Food & Farms Weekend at ACNW – Grow it, Raise it, Preserve it, Prepare it
Over the weekend, choose from a variety of expert led on-site workshops on gardening, cooking and food preservation, off-site field trips to local farms and meet farmers who are growing produce and raising animals naturally and organically, and enjoy interesting evening presenters. On-site accommodations include comfortable lodging, delicious scratch-made meals and access to the Audubon Center’s 535 acres and 7+ miles of trails.
EARLY SPROUT DISCOUNT!
Register and pay in full by March 17, 2015 and take 10% off the regular rates below
To register for this event:
- Call us at 888-404-7743
- Click here to download brochure with registration form
All-inclusive Lodging Package Rate (includes 2 nights lodging, 2 breakfasts, 2 lunches, 2 dinners with pre-dinner social and appetizers, all keynote speakers, workshops and field trips):
- Double-occupancy (2 per room) $325 per adult
- Increased occupancy (3-4 per room): $275 per adult; $190 per child ages 5-12 yrs
Commuter Rate (includes 2 breakfasts, 2 lunches, 2 dinners with pre-dinner social and appetizers, all keynote speakers, workshops and field trips):
- $215 per adult, $140 per child ages 5-12 yrs
Tom Hanson and Francois Medion
Tom Hanson, with his wife Jaima, took over the Duluth Grill in 2001 and have turned it into Duluth’s number one restaurant with a menu that’s almost 100% scratch-made. The Duluth Grill believes in sourcing locally and producing some of its own food as a way of building sustainable food systems right in our own backyard. To help supply the restaurant with produce, they’ve developed an urban farm with the help of Francois Medion. In addition to being the farm manager of the Duluth Grill, Francois is an expert on local plants, sustainable practices, and foraging for edible plants.
Chef Lenny Russo, with his wife Mega Hoehn, opened 50-seat Heartland Restaurant in St. Paul in 2002, which today includes a market, two private dining rooms, three chef’s tables, a 60-seat lounge and an 80-seat dining room. Before Heartland, Lenny was Executive Chef of W.A. Frost in St. Paul and has extensive experience at some of the best restaurants in Minneapolis. In March 2007, he was named ‘Restaurateur of the Year’ by Minneapolis-St. Paul Magazine and every year since 2010 he has been nominated as Best Chef: Midwest Category by the James Beard Foundation. Lenny also sits on the Organic Advisory Task Force to the MN Depart. of Agriculture.
We would like to thank the following co-sponsors of this event:
Duluth Grill, Duluth Whole Foods Co-op, Heartland Restaurant, Linden Hills Co-op, Manion Foods, Mississippi Market, Organic Valley, Seward Co-op and Sysco
Below is the tentative schedule for the weekend