Inside Outdoor Food

Wednesday, July 3, 2013

Make a chili with ground pork, onions, sweet and hot peppers, tomatoes, garlic, cumin and cilantro. Serve it over toast with an over easy egg on top.

Captain Cook: A chef by trade, I had a restaurant and bar in the jeweled lake country of Mn for 20 years. A terrifying, yet rewarding endeavor. I remain interested and passionate about food and consider eating to be the ultimate existential experience; we must eat to live, and since we must eat, let us eat well. As the Captain, I explore the world of food at my doorstep, at your doorstep, and beyond the doorsteps of the many cafe's and restaurants of this exquisite Mn lake country. It is a picnic. I remain the Captain because I have no choice. Food has chosen me. I'll tell you about it. I also write a guest column for a local newspaper,the Mille Lacs Messenger, do a food piece for their quarterly magazine, the Compass,and write about outdoor food for Mn Outdoor News and Lake Country Journal magazine. I also teach occasional cooking classes. All food is outdoor food, or should be.

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