![]() ![]() The squash and wild rice salad is back on the menu this fall. And perhaps they might try something new. Shari Olson says even if the restaurants don't all feature fresh and local food, the idea is to keep people coming to the downtown. The word of mouth in a small town is significant - I can help promote the Bistro." "I've owned and operated the Dairy Queen in Wadena for 20 years. "I think there was a little bit of shock there was something as sophisticated as the Bistro, but so down to earth," she said. It's excellent food."ĭebi Tougas eats at the Bistro a couple times a week. It's very reasonable and you get a sufficient amount of food believe me. ![]() She met her friend Rose Hoemberg for lunch, who said, "I can't imagine it can be any cheaper, they'd go broke. "It's such good food and it's all homemade," she said. "Jack-o'-lanterns do not work at all."Ĭhanging menus and higher prices don't stop Sylvan Lake resident Marge Evans from driving 45 minutes to eat at Harvest Thyme. A few weeks ago the class was on pumpkins - "pie pumpkins," Derek Olson noted. The Olsons also market the restaurant by offering cooking classes once or twice a month that drive home the notion that food changes with the seasons. "It's linked me to producers that I can purchase from for my own use at home as well." Repeat customer Vicki Chepulis said she shopped differently, inspired by the Bistro's food. After I met them and found out they were supportive of local agriculture I was encouraged to keep producing eggs." Neighbor and egg farmer Heather Cassidy said, "I thought I was one of a few who cared about organic farming. But the money that you're spending here is also going into your neighbor's pocket." "We pay a little bit more for our eggs that we're getting because they are free range and local. View menu and reviews for Harvest Thyme in Gainesville, plus popular items & reviews. But it's because the ingredients cost more. Shari Olson says the average price for lunch is $7 to $10, about twice as much as other restaurants in town. That's significant in Wadena and the surrounding county, where a fifth of the families receive food assistance, according to Minnesota Kids Count, and where nearly two dozen restaurants compete. The chard was headed for the next day's special.Ī special with Swiss chard costs more at Harvest Thyme Bistro than it might elsewhere. Then put some vinegar, a little salt and pepper and sometimes a little bacon." "I like to dice up onions and the stems, saute them in a pan," he said. "This is my favorite chard, it's golden," she told Derek Olson, who admired it.Ĭonnell pointed out there were "more nutrients in it with the color in the stem, than the white chards." One of the farmers, Kathleen Connell was in the restaurant two weeks ago with Swiss chard. Chef Derek Olson cooks with local duck, lamb and beef as well as eggs, tomatoes and greens. Half of the bistro's purchasing budget is spent on locally grown food. ![]()
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