------------The Art Of Local Food------------ Thursday, February 28th 6:00 PM

The Art of Local Food

Enjoy an evening of fun and great food while supporting the Duluth Community Garden Program and the Arrowhead Chefs Association. You will be treated to a 5 course gourmet dinner created by local chefs featuring products from local farmers. There will be a cash bar featuring local and organic wine, beer and spirits. Bid on silent auction items featuring visual, culinary and gardening arts. 

The Duluth Community Garden Program provides land, knowledge and opportunity around growing healthy local food, especially focussed on Duluth's schools and low income neighborhoods.

The Arrowhead Chefs Association serves the regional community by coordinating events to raise funds for area food shelves, educational development for our members, a scholarship program, and numerous other causes.

Tickets are available at this link:http://www.brownpapertickets.com/event/317090

The Duluth Depot Great Hall (View)
506 West Michigan Street
Duluth, MN 55802 

Green Chile Pork Stew  


Green Chile Pork Stew


Serves 10

3 pounds fresh Tomatillos or green tomatoes

1-3 fresh hot chilies - Serrano or Jalapeno

2-3 large green chilies- Poblano or Anaheim work best- roasted, peeled and chopped

1 large onion, chopped

3 cloves fresh garlic

1 Tablespoon ground cumin

Salt and pepper to taste

3 pounds of pork, trimmed and cubed 1/2 inch cubes

2 cups chicken or pork stock

1-2 pounds of Yukon gold or red thin skinned potatoes

1 bunch cilantro, chopped


Clean husks off of tomatillos and wash. Place in large pot with water and sliced hot peppers.

Boil for 30 minutes or so until soft. Drain and place in food processor with onion, ground cumin and garlic. Process until smooth and place in a large pot. In the meantime, roast poblano chilies, dice them and throw them in.

In a large skillet, season pork cubes with salt and pepper and brown over medium heat until cooked. Add to tomatillo mixture along with the stock.

Brown potatoes and throw those in too.

Let the whole business cook for about an hour or so until it thickens.

Chop the cilantro and stir in at the end. 


Arrowhead Chefs Club Treasure, Paul Madsen presents $1000.00 donation to Second Harvest Executive Director Shaye Morris at this years 34th annual Al Dumancus Memorial Brunch 

do the right thing when no one is watching

Cranberry Lemon Scones

Yields 12 – 2 inch or 8 large scones


3 cups all- purpose flour

½ teaspoon salt

1/3 cup  granulated sugar

1 ½ tablespoons baking powder

½ teaspoon nutmeg

6 tablespoons unsalted butter, cut into 12 pieces

¾ cup dried cranberries

Zest of one lemon

1 ¼ cups buttermilk

1 large egg, for egg wash


  1. Cover baking pan with parchment paper or foil. Adjust oven rack to middle of oven. Only bake one pan at a time for best results. Preheat oven to 450F
  2. Combine flour, sugar, baking powder, salt and nutmeg in a food processor or mixer bowl. Add butter pieces, and cut into dry ingredients. Mixture should look like course meal.
  3. Add dried fruit and lemon zest. Stir buttermilk in flour mixture to form a smooth dough. Knead lightly once or twice to complete mixing.
  4. Press and roll dough on a lightly floured surface and form a circle. Cut dough into desired sized pie shape leaving it in a round shape.
  5. Transfer to pan and brush the top. Let stand 15 minutes before baking.
  6. Brush the tops with egg wash, allow to dry. Bake for 15 minutes at 450F for small scones and 400F for large. Scones should be firm but not dry.


Arlene Coco's Prairie Kitchen