Bison burger from Hell
Chef Joe Westhausen talks about forming meat patties
Make that Hell's Kitchen... My normal routine of visiting the Mill City Farmers Market was a bit different this week as the market was celebrating Grazefest, an event put on by the Sustainable Farmers Association promoting good farming practices. They paired up local chefs who focus on sustainability with a few of the market's farmers and presented demos of some of their restaurants' favorite dishes. Chef Joe Westhausen of Hell's Kitchen was up first, preparing a Greek-style Bison burger with feta from Prairie Hollow Farms.
Joe Hatch-Surisook from Sen Yai Sen Lek was up next preparing Nuea Yang Naam Tok, a flavorful fresh steak salad using beef from Lighthouse farms. I learned my favorite new Thai cooking trick from Joe's cooking demo: Marinate your meat in fish sauce before grilling. With its high salt content, it serves as a perfect marinade. Brilliant!