Chef Paul Lynch from FireLake Restaurant prepared the dish, using ingredients from Axdahl’s Garden Farm

1 lb. Butternut squash, roasted, peeled, seeded
1/4 lb. yams, peeled and diced
1 1/4 cloves garlic, crushed
1/2 large onion, sliced
3/4 each carrots, peeled and chopped
1 1/4 stalks celery, sliced
1 1/2 sprigs thyme, sache bag
1 1/2 each bay leaf, sache bag
2 oz. butter
3/8 T garlic-chile paste
1/2 T brown sugar
1/2 T curry powder
1 T fresh ginger root, grated
1/8 C parsley, chopped
1/8 C scallion, sliced
3/4 tsp. cumin powder
1 1/4 quarts crawfish or lobster stock
3/8 quart cream
Salt and white pepper to taste

Sauté first 6 ingredients for 8-10 minutes in butter. Add remaining ingredients, simmer until yams are tender. Remove from sache bag, blend and pass through china cap. The bisque can be prepared in advance at this point. If serving late, cool in ice bath. Add cream when reheating for service and adjust seasoning as needed.

Serves 8

Chef J.D. Fratzke from Muffuletta prepared the dish, using ingredients from Hidden Stream Farm, LLC

1 c sesame oil
1/2 c soy sauce
1/4 c sugar
1/4 c garlic
1 lb MN grassfed ribeye, cut into 1 oz. pieces

Combine soy sauce, garlic, and sugar in stainless steel mixing bowl. Whisk together vigorously until sugar is dissolved. Add 1 lb grassfed ribeye and sesame oil. Toss well until beef is evenly coated. Allow to marinate for at least 1 hr. Cook on hot grill individually until desired temperature. Remove from grill and, holding beef pieces with tongs, insert skewer.

Cucumber Ginger Salad
1 lb MN cucumbers, peeled, julienne
1/2 red onion, peeled, fine julienne
1/4 c minced ginger
3 c rice vinegar
3/8 c sugar
1/4 c chopped fresh basil
1/4 c chopped fresh mint

Place cucumbers and red onion in 3-gallon container. Bring vinegar, sugar, and ginger mix to a rolling boil. Once boiling, pour over the top of the cucumber/red onion mix and, using tongs, toss well until all cucumbers and onion are coated completely. Chill for a minimum of 6 hrs. After chilling, add chopped mint and basil, toss until well-incorporated and serve with sesame soy beef skewers.