Come for the Barbeque, Stay for the Mini Donuts, at Chef Shack Ranch
Saturday, June 18, 2016 at 2:00AMStory by Julie Craven
When I asked our server Shevaun about her favorite menu item at Chef Shack Ranch she said she loves the brisket, and the burritos, and the pulled pork, and the mini donuts... When she finished her list she acknowledged, “I guess that's pretty much the entire menu!”
It's a bit more of a trek to get to Chef Shack Ranch this summer with both the Franklin Avenue Bridge construction and West River Parkway closure, but it is so worth the trip. Across the street from Kimber Fiebiger’s fun and colorful Joan of Art Gallery, Chef Shack Ranch is actually a moveable feast. Between the food truck (affectionately referred to as “Big Red” by the staff) and the trailer, Chef Shack is making appearances all over the metro in venues ranging from farmers markets to grad parties. This location is one of two brick-and-mortar locations, the other is in Bay City, Wis. They’ve been at the Franklin Avenue location for 2 1/2 years in a spot that has housed everything from an Indian restaurant to a chocolate shop.
“In the past we've wintered the truck and the trailer, but this year was different," Shevaun explained. "We were at Bachman’s during part of the winter, as well as some Birchwood Cafe events.” The Chef Shack food truck/trailer can also be found at local breweries such as Dangerous Man Brewery and Bauhaus Brew Labs in Northeast (check location event schedules to see which food trucks are on site for which dates).
The Big Boy Plate has an option for one or two. Pulled pork, smoked brisket, bacon sausage, beans, biscuits, potato salad, pickles and slaw. Everything is made on site except the brats, they're from Fischer Family Farms.
The beans are colorful and tangy, a combination of red, black and chickpeas.
The burger and sandwich options looked yummy as well, but the most intriguing was the Tempeh Reuben. It's made with Minneapolis-made organic tempeh (a soybean-based product), which has been marinated, griddled and topped with sauerkraut, cheese and a special sauce. It's sourced from Tempeh Tantrum, one of those brand names that makes you grin just saying it.
Wines and beer by the glass are available. Favorite Minnesota brews like Surly and Fulton are well represented. A great iced summertime Sangria in a jelly jar hit the spot for me. On this visit, Sweetland Orchard Cherry-Rhubarb Hard Cider was also available.
Let's talk about those organic mini donuts. After a moment's hesitation about whether to get the donuts (it was a very short moment) Shevaun made the case for dessert, “almost everyone gets the donuts.” Done! Crispy and soft and the kind of delicious where you are counting the remaining donuts and counting the number of people you're sharing with and you start dividing them up in your head!
There will be two reasons to celebrate come September. The bridge will reopen and Chef Shack will celebrate its 10th Anniversary - owners Carrie Summer and Lisa Carlson's celebration plans are already in the works!
Location: 3025 E. Franklin Avenue, Minneapolis, MN
Website: chefshackranch.com
Julie Craven can be reached at julie@millcitymedia.org.
- - - -
Editor's note:
I love the funky mix of old stuff adorning the place. It was a trip down memory lane for me - from the crazy wood birds with metal wings to the farm-related magazine covers to the re-purposed, weathered building material that makes up part of the bar. For an hour I got to channel my inner 8-year-old farm kid while devouring a fantastic Tempeh Reuben and salad. Kim :D
Man, that was good!
