Small Business Spotlight: Farmers Kitchen + Bar

Article by Becky Fillinger

Minneapolis foodies rejoice – the Farmers Kitchen + Bar officially opens on August 25! Mill City Times dropped by the August 19 preview party to talk with Executive Chef Kris Koch, President of the Minnesota Farmers Union Gary Wertish, and several farmers. Our community has a terrific new spot open for dining – and supporting local food makers – in the former Spoonriver space at 750 South 2nd Street.

Executive Chef Kris Koch

Q:  You have 15 farmers and makers producing for the restaurant – will that number change over time?

A:  Chef Koch:  It probably will change seasonally. Some farmers have a ‘high tunnel’ where they can produce greens longer into the colder weather. I have one producer that grows greens throughout the winter in insulated shipping containers. We’ll definitely have great root vegetables, eggs, beef and pork year-round and we are working with three different artisanal cheese makers. 

Q:  With all of the relationships involved, do you have a farmer relations staff person?

A:  Chef Koch: No, I do all the farmer liaison work. It’s busy, but I do enjoy working directly with the farmers. There’s a lot of coordination but the result is worth it.

Cheers! Enjoy a State Fair Maple Cream NitroQ:  How is staffing going for the restaurant? 

A:  Chef Koch: I’m super blessed and enthusiastic to have the staff we have on board now. We may need a few more, but we have hired some really great people. Pat Weber assisted me in staffing up the restaurant. We think people will want to work here.

Q:  Tell us about the breakfast items you’ll offer.

A:  Chef Koch: Right out of the gate, we’ll have lattes and muffins - breakfast pastries. Over time we’ll add items like beef hash, corn cakes and fava bean toast with poached eggs.

Q:  How long did it take to pull the restaurant together?

A:  Gary Wertish:  Brenda Langton approached us 2018 – it’s been about three years from the time of the original concept to being ready to open our doors now.

Q:  You’ve helped procure a great set of 15 farmers to start. How will you manage the growth of farmers who wish to participate?

A:  Gary Wertish:  You’re right, we’re at 15 farmers right now. Our focus will be on providing a consistent product of excellent quality. We’ll always buy local from Minnesota Farmers Union members. Growth will happen around those parameters.

Q:  Immigrants are the backbone of the farm to table movement. Will your restaurant honor their contributions?

A:  Gary Wertish:  There is no doubt that immigrants perform the hard manual work of farming, especially on larger farms in places like California. We have Hmong community farmers here – they’re excellent farmers. None of us would have the abundance of food on our tables without immigrants to pick the product. At the restaurant and as farmers, we’re mindful of that fact every day.

Q:  What would you like Mill City Times readers to know about your restaurant?

A:  Gary Wertish:  We want them to know that we are here to serve them. The restaurant will be the first and only restaurant wholly-owned and operated by the Minnesota Farmers Union. We want to be a good community member, serving farm fresh food, directly from farmer to your plate. Unless you are growing it yourself, you won’t find fresher food than what we serve. Please come and visit us!

We spoke to several farmers and asked about their farms and what they’ll supply to the restaurant:

Jodi Ohlsen Read of Shepherd’s Way Farms – I’ve been making sheep milk cheese since 1998 in Nerstrand. I’ve been a vendor at the Mill City Farmers Market for many years. It’s exciting to have another way to bring farmers together with consumers. Our products - Big Woods Blue and Friesago will be featured on picnic platters and salads like the Big Woods Wedge Salad.

Todd Churchill of Churchill Reserve Premium Grass Fed Beef - We produce 100% grass fed beef in Cannon Falls. Consumer preferences for food are changing - they are interested in food origins. How was it raised? How were the animals treated? We have all of that information. We are providing beef for the Field Hand burger.

Katie Bonow of the Capra Nera Creamery – We make farmstead goat cheese in small batches in Altura. We say, "From grass to goat to cheese!" I’ve been making cheese at home since I was 15. You’ll find our cheese in the Fern + Dale turkey sandwich and the Porch Platter.

Walleye Tots

Bison Wild Rice Meatballs

By the way, the food and beverages we sampled were exemplary! Bison wild rice meatballs, walleye tots, baby beet salad, Fern + Dale turkey sandwich, wild rice Waldorf salad, combine cookies and State Fair maple cream nitro! Do yourself a favor, visit the restaurant and try as many of these foods as possible. 

The food is definitely the star of the show, but also check out the framed Minnesota Farmers Union memorabilia and the wall sized mosaic made of tiny photos of Minnesota farmers.  I want to be a Singing Farmer or at least hear their performances!