Introducing: Chef Heather Swan – Mozza Mia
A new experience is in store for both Chef Heather Swan of Mozza Mia Pizza Pie and Mozzarella Bar and attendees at the event. This may be her first year participating in the March of Dimes Signature Chef’s Auction, but she is no culinary novice.
“I’ve always known I wanted to be a chef. I went to the CIA (Culinary Institute of America) right after I graduated high school,” says Heather. Her favorite dish to make is a good roasted chicken. Her second favorite is a BBQ braised ox tail.
When Chef Anthony of Salut in St. Paul asked her to participate she said was very excited. “Since this is my first year, I’m looking forward to seeing how it all works and talking with all the guests,” says Chef Swan.
Heather is a newlywed, married on August 6 to her husband Eric who is a literacy coach for St. Paul Public Schools. She enjoys many favorite Minnesota past-times with her husband like sampling new restaurants and attending Twins and Wild games.
After meeting Chef Swan and sampling her dish, you will be glad you came to the Signature Chef’s Auction!
Introducing: Chef Chris Dwyer – Mendakota Country Club
The Executive Chef at Mendakota Country Club inMendotaHeightsand the current Chairman of the Board of the American Culinary Federation inMinneapolis. Chef Chris has held leadership positions with the American Culinary Federation both in his home state ofMinnesotaand nationally throughout his long career.
He’s certified by the ACF as an executive chef and approved as a certification evaluator and is one of eight ACE trainers. He belongs to ACF’s exclusive honor society, theAmericanAcademyof Chefs. A teacher to the core, Chef Chris loves teaching both atMinneapolisCollegeand has fun and creative classes at his club for his members. Chris is an active board member and mentor to the National Restaurant Association Pro-Start high school program.
Other notable establishments that Chef Chris as partnered with over the years are The Kahler Grand and International Hotel, Minneapolis College, Le Cordon Bleu Culinary Program and is a Chef consultant of Indian Harvest Specialty Foods to the United States Military.
2011 Signature Chefs Auction Menu
The 2011 Signature Chefs Auction Menu is finally complete! I am so excited, because I can honestly say without any hesitation, this might be the best menu I have ever seen for this event in the six years that I have been planning it.
Don’t wait any longer, all it takes is one reservation to enjoy 10 signature dishes prepared by some of the Twin Cities finest chefs. Make your reservation here.
Chef Richard Fisher, Mystic Lake Casino Hotel - Cocoa espresso crusted elk tenderloin with root vegetable gratin and huckleberry sauce
Chef Asher Miller, Tucci Benucch – Veal meatball crostini with shaved pecorino cheese
Chef Heather Swan, Mozza Mia- Fresh Mozzarella & Baby Heirloom Tomatoes
Chef Anthony Leonhardi, Salut Bar Americain – Degustation de fromage
Chef Stephen Trojahn, Gastrotruck Artisanal Street Cuisine & Catering - Crispy Duroc Pork Belly on Polenta Cake with a Spicy Brussel Sprout Kraut
Chef Paul Lynch, Firelake Grillhouse and Cocktail Bar- Honey Cured, Apple Pecan Smoked Duroc Pork Loin, Maple Glazed Yam & Apple, Pepin Heights Cider Reduction
Chef Chris Dwyer, Mendakota Country Club – Baby Lamb Chop seasoned with cracked black pepper and seared on a Pink Salt Block. Served over Whole Grain Pilaf with fresh Thyme and Lingonberries. Topped with a Mint-Lingonberry Demi-glace and Micro greens with an Orange-Curry Dressing
Chef Jorge Guzman, Solera – Mantadito of Chorizo y Papa Brandade
Chef Chad Rasmussen, Stella’s Fish Café- Marinated Gulf Coast Shrimp served on a short rib and root vegetable hash with a seven spice buerre blanc
Chef Marshall Rosenthal (Executive Pastry Chef), Mystic Lake Casino Hotel – Chocolate Marquise with Macerated berries and Florentine honey crisp
Introducing: Chef Marhsall Rosenthal, Executive Pastry Chef – Mystic Lake Casino Hotel
What would the Signature Chef’s Auction be without a Pastry Chef? Luckily, Executive Pastry Chef Marshall Rosenthal of Mystic Lake Casino Hotel signed on to participate and boy does he know desserts!
Chef Rosenthal oversees 10-11 outlets at Mystic Lake where they make a variety of pastries. In fact, they have about 250 varieties made from scratch at any given time.
Marshall’s love for cooking started when he was a kid. He got into pastry making when he worked at a French Bakery where French, German and Austrian pastry chefs took him under their wing. Chef Rosenthal could not pinpoint just one favorite pastry to make, but if he had to choose, he says he likes producing the classic desserts best.
When Marshall is not busy working, he cooks for his wife and two daughters at home. He says they love his cooking. He also loves to garden, go fishing and exercise.
He is very excited to be a part of the Chef’s Auction this year. “I think it is a really good cause and it is fun to get to meet so many people,” says Marshall.
*Marshall might be too humble to admit this, but he was voted “One of America’s Top Ten Pastry Chefs” by Chocolatier and Pastry Art & Design magazines. His breads, cakes and pastries are heavenly and his chocolate and sugar sculptures are absolutely divine. He is extremely talented and we are so excited to add him to our list of chefs this year.
Mystic Lake Casino Hotel
2400 Mystic Lake Blvd.
Prior Lake, MN 55372
(952) 445-9000
(800) 262-7799
Most 9-to-5′ers cringe at the thought of “bringing work home”. Piles of paperwork seem unnatural at the kitchen table. But when you’re the Executive Chef of Stella’s Fish Café and Prestige Oyster Bar, “bringing work home” is a little bit more…appetizing. When asked about moments that make his job rewarding, Chef Chad Rasmussen replied, “When I come home and cook for my family.” Bringing great food to the table is as important to “Chef Dad” as it is to the man in the white Stella’s jacket.
Parenthood is also a reason Chef Rasmussen is proud to work with the March of Dimes. As the father of two children who were born premature, Rasmussen is eager to participate again in this year’s Signature Chef Auction. Although he humbly refers to his role as just a “small part” of supporting the mission, Rasmussen is confident that his efforts can make a difference and is grateful for, as he says “… a chance to do something where I know the money will go to a good cause.”
Rasmussen holds the Minneapolis Signature Chef Auction in high regard calling it “sophisticated, organized, respected and well-known.” He shares his enthusiasm with his colleagues at Stella’s, who are all encouraged to take on a role in preparation for the event. With all hands on deck at the Minneapolis Fish Café and Prestige Oyster Bar, Chef Rasmussen’s presentation on September 29 is sure to be nothing short of Stellar.
Stella’s Fish Café & Prestige Oyster Bar
1400 West Lake Street
Minneapolis, MN 55408
Phone: 612-824-8862 (612-824-TUNA)
