Join us next Thursday, May 25th for our Chef's Table Dinner Experience in collaboration with chef Nels Tryggestad of Apple Valley, MN. These tasting menu dinners allow our chef, Jeffrey Zervas, to showcase his creative passions, invite other talented chefs into our Cantilever kitchen, and bring new products, techniques, and dishes to the quaint village of Ranier. 

Meet Chef Nels Tryggestad
Check out our interview with Nels below to learn about his cooking style, background in the industry, and sources of inspiration. 

Q: Where do you draw inspiration from when creating new dishes?
A: I like to take well known dishes and flavor combinations that people are familiar with, try to understand why those flavors work together and find other similar ingredients that react the same way. It’s fascinating to me  that cultures across the world could almost be cooking the same “dish” but with different ingredients. 

Q: How would you describe your cooking style? 
A: Classically trained with a left side brain. I love respecting the classics but pushing the envelope on flavor, freshness and plating.

Q: What do you consider the highlight of your career so far? 
A: Being named one of Minnesota’s Best New Restaurants in 2022 by Minnesota Monthly. 

Q: What’s your favorite dish to order at a restaurant?
A: Fresh ravioli or a citrusy light dessert. 

Q: What's your most used cookbook? 
A: The French Laundry by far! 

Q: Where did your love for cooking come from? 
A: Homemade lefse and all day spaghetti sauces with my mom.

Q: Who has influenced your cooking the most and the type of things you like to make? 
A: All the chefs that have pushed me to work harder have been the main influencers in my life. If it came down to one singular ‘team’, I would have to say all of my former coworkers from Vivo. I’ve never been in a building so flush with talent and hardworking individuals. 

To learn more about Nels, and to sample some of his creative dishes, join us on Thursday, May 25th. Tickets can be purchased online, or by calling 218-540-1932.

Full menu details coming soon! 

To experience our Cantilever products for yourself, visit our Store Locator. ​

A Bridge Between the US and Canada
Join us next Saturday, April 29th for our Chef's Table Dinner Experience in collaboration with chef John Murray of Thunder Bay, Ontario. These tasting menu dinners allow our chef, Jeffrey Zervas, to showcase his creative passions, invite other talented chefs into our Cantilever kitchen, and bring new products, techniques, and dishes to the quaint village of Ranier. 

Meet Chef John Murray
John was raised in Thunder Bay, and moved to Toronto in his teens. He spent a decade living and working in London, UK, before moving back to Thunder Bay in 2014 to open the Red Lion Smokehouse. Check out our interview with John below to learn more about his background in the industry and where he draws his inspiration in the kitchen from.  

Q: Where do you draw inspiration from when creating new dishes? 
A: I usually draw inspiration from the seasonality of things in my surroundings. Travel is always something that helps bring out creativity as well. 

Q: What do you consider the highlight of your career so far? 
A: Opening Red Lion Smokehouse, and then moving the business into a building that I won were both huge achievements in my career. During my development as a chef, being a finalist in the Roux Scholarship competition was an amazing experience, and an unforgettable opportunity. 

Q: If you were hosting a dinner party and could invite anyone, who is your dream guest? 
A: Dave Grohl

Q: What's your favorite dish to order at a restaurant?
A: Pasta or any Italian dish.

Q: What would you choose to do for food on a special occasion: stay at home and cook, or eat out? 
A: Definitely eat out! Always a more grand sense of occasion when you're dining out! 

Q: Can you name one ingredient you love cooking with? 
A: Any fresh or live seafood is always exciting. Things like Langoustine or Razor Clams are so amazing! 

Q: Where did your love for cooking come from?
A: My Auntie Rose. Cooking to be represents a sense of hospitality...taking care and nurturing others is always something that has had an appeal to me. 

Q: What has influenced your cooking and the type of things you like to make the most? 
A: My time spent at Susur Restaurant in Toronto, as well as St. John's restaurant in London were my most influential and inspirational. My first head chef role at Vinoteca was also a formative experience for me.

To learn more about John, and to sample some of his creative dishes, join us on Saturday, April 29th. Tickets can be purchased online, or by calling 218-540-1932.

Menu Details
Course One - Venison Tartare 
banana bread crostini, cured egg yolk, almond crema, currant jam, ricotta cheese, tarragon 
Amaretto Sour - cantilever amaretto, lemon juice, simple syrup, egg white, chocolate bitters 

Course Two - Bannock & Three Sisters 
corn custard, squash, bean & corn ragout with barley & rye Bannock 
Rye Old Fashioned - Cantilever rye whiskey, Danela syrup, bitters, orange peel 

Course Three - Lake Trout Pancake 
cured lake trout, buckwheat pancake, horseradish & beet remoulade with lemon & dill 
Bees Knees - Woody's gin, lavender infused honey, lemon juice, lemon peel 

Course Four - Yker Acres Coppa Steak 
green pea grits, asparagus salad, lemongrass vinaigrette, mint 
The Salvaje - Cantilever bourbon, melon liqueur, lime juice, coconut puree, ginger ale 

Course Five - Grilled Baby Octopus 
cannellini bean, mango salsa, kiwi, chili powder, cilantro 
Ginrita - Cantilever Gin, orange liqueur, jalapeno, passionfruit, lemon, lime  

Course Six - Lemon Cake 
lemon & olive oil cake, cream cheese, blueberries & almonds 
1932 Lemonade - Woody's Am-can, blueberries, lemonade 

Start Time: 6:00 PM
Please call our Front Desk with any questions: 218-540-1932