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Page 37 - Feast_Vol3
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    Kurt

                                         Nyguard

                                         Chef

                                         1910 Grille (in the
                                         Historic Park Inn)
                                         7 W State Street
                                         Mason City, IA
                                         641-422-0015
                                         1910grille.com

           Why Mason City and the Historic Park Inn?
           I have family ties to this area, and I studied
           architecture at one point, so the Historic Park Inn’s
           ties to Frank Lloyd Wright interest me.

           Frank Lloyd Wright’s architecture: does it
           influence what’s on your menu?
           We get visitors from all over the world because
           of Wright. I love to showcase menu items they
           can’t get anywhere else. It’s fun to create innovative   Moroccan Lamb Meatballs
           dishes that aren’t based on a certain protein
           or starch.                                            5 lb. ground lamb
                                                                 16 oz. red onion, minced
           Working with farmers.                                 1 tbsp. garlic, minced
           It’s a partnership. I let them know what I need for   2 oz. ginger, minced
           ingredients; they know that I will buy, which gives   1 1/4 c. bread crumbs, panko
           them some stability.                                  5 eggs
                                                                 2.25 oz. parsley, chopped
           Favorite ingredients?                                 1.25 oz. cilantro, chopped
           I’m big into herbs and using different seasonings     1.25 oz. mint, chopped
           with different techniques. For example, braising      .5 oz. lemon zest, minced
           herbs makes the flavors incredible!                   1 c. pine nuts, toasted
                                                                 10 oz. feta cheese
           Why do veggies at their peak make better food?        1 oz. salt, kosher
           When produce is hand-selected, it has the grower’s    .5 oz. black pepper, ground
           own stamp of approval. Having the freshest            2 tsp. cinnamon, ground
           products maximizes the flavor, so it’s all it should be.   4 tsp. cardamom, ground

           Supporting Local.                                     Combine all ingredients in a large bowl and mix by
           The more people who support local food the more       hand. Portion mix into 1-oz. balls.
           the quality and diversity will go up. We can do what   Fry in a deep-fat fryer to the desired color. Transfer to
           we do because of the renewed interest in foods        pan and finish in convection oven at 450 degrees for
           from the area.                                        five minutes. Serve immediately.

                                                                 1910 Grille serves with dill-cucumber Greek yogurt and
                                                                 herbed couscous with golden raisins.

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