Moveable Feast: Chef Inspiration

Chef Jason HookMarty Desilets, Flickr Creative Commons

Moveable Feast: Chef Inspiration


February 27, 2015

For a recent feature in their magazine, Minnesota Monthly went into the kitchens of a few notable Twin Cities chefs to see the process by which they create a new dish.

At Tilia, chef Steven Brown collaborated with his staff to pair duck breast with cauliflower puree and cubes of beer gelatin — a grown up Jello treat! It sounds odd, but part of their process is to test every dish with the staff for feedback and this one passed with flying colors.

Hakan Lundberg of the Minneapolis Club came up with a crazy idea to make stuffed apples with "bonfire" ice cream. With all the chefs we talked to, there is a lot of brainstorming, experimenting, trial and error, testing, going back to the drawing board, and sketching to communicate ideas.