IFM hosted our first Local Food Cooking Class for Institutions in November 2011 in response to demand from buyers looking for simple seasonal recipes (see below) that feature local produce and other local items that are available from suppliers that feature large quantities sizing and distribution. Buyers watched Chef Justin Johnson demonstrate five recipes and afterward Claire Nagel, Food Service Director at Mendota Mental Health Institute (MMHI), led a tour of her kitchen and discussed how she sources locally from Tri-County Produce Auction (Dalton, WI). Check out our agenda and stay tuned for more classes!
Claire Nagel (MMHI)
Chef Justin Johnson
Chef Justin created the recipes (below) for this class with institutional buyers in mind – they are simple, use seasonal local ingredients, and minimize oven usage.
Chef Justin has been nationally recognized for his efforts to resurrect a failing institutional food program at Harwood Place Retirement Community in Wauwatosa, Wisconsin to a full service from scratch fine dining restaurant. He is a recent first-place winner of Art Milwaukee’s “The Art of Food” competition and is currently Executive Chef at Hotel Metro Milwaukee.
Check out his website for more!
Recipes
Download these PDFs for great recipes which local food supplier contact information! We used local products available in food service quantities from producers that delivery or are available through distributors.
These pancakes featured yogurt from Sugar River Dairy (Albany, WI), pie pumpkins from Parrfection Produce (Monroe, WI), and eggs from Jr’s County Acres (Lake Mills, WI) which are distributed by Neesvig’s (Windsor, WI). Sugar River is also available through distributors - Golden Produce (Madison, WI) and Elegant (Madison, WI).
We used pasta from RP’s (Madison, WI) and acorn squash. Acorn squash can be purchased baked, halved, and frozen through Renaissance Farm (Spring Green, WI) and the major distributors that Renaissance is working with. Butternut squash is another great option - raw or cut and cubed butternut can be purchased through Parrfection Produce (Albany, WI), along with the apples we used in this recipe. We also used Grande Cheese (Brownsville, WI) and Sassy Cow milk (Columbus, WI), distributed through Neesvig’s (Windsor, WI).
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The chicken in this dish was from Ney’s Big Sky (Slinger, WI). We also used onions, apples, and shredded cabbage from Parrfection Produce (Albany, WI). The oil was Century Sun Oil (Pulaski, WI), distributed through Neesvig’s (Windsor, WI).
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This dish featured Neesvig’s (Windsor, WI) sausage, Century Sun Oil (Pulaski, WI) which is distributed by Neesvig’s, and onion, garlic, diced tomato, and collards from Parrfection Produce (Albany, WI).
We used cranberries from Via Farms (Warrens, WI).