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Page 35 - Feast_Vol3
P. 35

    HOT OFF THE PASS

                            a visit with 3 local chefs

                                          Mateo                    Hush Puppies

                                          Mackbee                  ½ small onion, chopped      1 tbsp. sugar
                                                                   1 small jalapeno, chopped
                                                                                               1 ½ tsp. baking powder
                                                                                               ½ tsp. salt
                                                                   1 bunch of scallions, thin
                                          Chef,                    2 tbsp. minced parsley      ¾ tsp. cayenne
                                                                                               ¾ c. whole milk
                                                                   1 tsp. dried thyme
                                          Co-Owner                 1 c. yellow cornmeal        1 egg
                                                                   ½ c. of all-purpose flour

                                          Krewe                    Combine onion, jalapeno, scallions, and parsley in a
                                          24 College Ave N         food processor or blender and pulse to a rough puree.
                                          St. Joseph, MN           Whisk together the cornmeal, flour, sugar, baking
                                          320-354-2575             powder, salt, thyme, and cayenne in a small bowl. In
                                          krewemn.com              a separate bowl, whisk together the milk and egg.
                                                                   Add the vegetable puree and stir to combine. Add the
           Krewe? The name is from an old English word, krü,       wet ingredients to the dry ingredients and stir until
           which is a group working together on a Mardi Gras       combined. For the best results, refrigerate the batter at
           float. A Krewe, a diverse group also comes together to   least 30 min before frying.
           make something beautiful.

           Est. 1944 (but you just opened)? It’s the year my
           mother was born. She grew up in New Orleans. I’m
           celebrating my family’s heritage through food and
           honoring the influence my mother and grandfather
           have had on my life.

           A New-Orleans style menu: how do you introduce
           those dishes to someone not used to them? We tell
           them various peppers are used as flavoring but not
           to necessarily add heat. Cayenne, used correctly, just
           adds a warmth—the heat rises to a certain level then
           stays steady.

           Your life and business partner, Erin Lucas, opened
           a bakery at the same time. Have you ever thought,
           “What have we gotten ourselves into?” All the time!
           We saw an opportunity to jump on our dreams and
           have some cross-utilization of products. We keep our
           eyes on the prize. This is all for the kids.

           How will you get fresh produce in the winter?
           We are completing our greenhouse and will try it out
           this winter.
           Photo courtesy of Luther College, Decorah, Iowa                                       Chefs continued on pages 37 & 39
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