In 2015, youth growers working in our entrepreneurial-based Market Garden Program, produced over 13,000 pounds of fresh vegetables on urban land on St. Paul’s East Side. On Friday November 20th, we are teaming up with Cook St Paul for a pop-up dinner to highlight our end of season harvest bounty with some great neighborhood flavor! The small-plate menu is headed up by Cook Chef Taeyln Lang, who has created an amazing array of dishes featuring gorgeous crops from our gardens. This produce traveled less than one mile to your plate…come by and enjoy fresh, local bites brought to you by Urban Roots and Cook St Paul!
URBAN ROOTS & COOK St Paul POP-UP DINNER
Friday November 20th 5pm-9pm
Warm vegetable salad-carrots, purple potatoes, fennel bulb, watermelon radish, french sorrel yogurt, honey
Roasted beets-citrus, goat cheese, black pepper
Swiss chard- house made guanciale, grains
Roasted butternut soup-almond milk, thyme, gochu oil
Braised short rib-lacinato kale, salsa verde, toasted pepitas
Lemon grass panna cotta-black pepper short bread
Owner of Cook St Paul, Eddie Wu, has tapped into the Pop-Up dinner market with some exciting success, featuring Korean-style street food dinners, Filipino fusion food and other interesting restaurant collaborations. Check out this feature in the Pioneer Press for more info: Cook St Paul Pop Up Dinners We are excited to partner-up for an Urban Roots night and we would LOVE for you to join us! Our Market Garden Manager and interns will be greeting you and serving up tasty plates alongside Cook staff – AND, a portion of the proceeds from your dinner purchases will be DONATED to Urban Roots to support our youth internship program and keep us growing!