A Rochester restaurant took the stage at the Great Minnesota Get Together over the weekend. Bleu Duck Kitchen was part of the Minnesota Cooks Show - a one-day educational outreach event with cooking demonstrations, food talk, live music, and more. The event was put together to celebrate restaurants that team with local farmers.

TSM Rochester

Owner/chef Erik Kleven and chef Jordan Bell demonstrated how to create the incredibly tasty Braised Lamb with Chickpeas, Tomatoes, and Pea Shoots. Several Bleu Duck employees went up to show their support. Bleu Duck works with Berryhill Farm in Pine Island. Erik told the crowd, Berryhill brings them lambs. "The whole lamb - the head, the guts, the nuts, all of it, and we use it all."

Everyone in the crowd got to sample the grub. The feedback from those that tried Bleu Duck was that the lamb was juicy and full of flavor. The panel of judges/farmers commented that their only complaint was that they "wish the sample size could be bigger."

Not only was Bleu Duck on the stage, but they are also featured in the Minnesota Cooks 2020 calendar. They grace the month of February with their story, photos, AND the recipe for the Braised Lamb.