Food and the HHH natural partners

Published 7:01 am Sunday, March 29, 2015

Here’s one more article about food and its role in the success of the Hormel Historic Home.

Hanging on one of the storyboards in the historic living room at the Hormel Historic Home is a quote attributed to George Hormel. “I incessantly preached that we were engaged in one of the most important tasks in the world … feeding people. Nothing that contributed to the quality of their food was too much trouble.”

Feeding people quality food was a mission for George, and, although we are not focused on feeling the world at the HHH, we are committed to hosting events that feature the highest quality of food and service around. Whether it is a meal prepared by one of our approved caterers or creative samples labored over by food enthusiasts, the HHH wants to be known for fine food, service, and fun.

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According to James Beard, famous cookbook author, “food is our common ground, a universal experience.” Food brings people together at the HHH.  Meetings, parties, presentations, they all have food. There was lots of food at our recent Foodie Throwdown. In case you missed the event I wanted to share the chefs’ creations.

Chefs Gareth Hataye and Alan Rasell (2014 main dish winners): Asian Fusion Pulled Pork Nachos served with rice vinegar glazed slaw.  For dessert they served a pair of sorbets featuring the flavors of blood orange and green tea garnished with candied orange and ginger.

Chefs Amy and Ricky Riley: Tamarind glazed pork loin served with yellow basmati rice and delicious fruit salsa in the Caribbean style.  Tortuga rum cake with pineapple vodka whipped cream offered a taste of life on the islands.

Chefs Neal and Berghyn Hull (winners for main dish): Cajun shrimp pasta with a spicy cream sauce, peppers, and grilled Bayou La Batre sausage. Paired with a hand breaded coconut shrimp. Momma’s chocolate surprise dessert featured Kahlua brownies layered with chocolate pudding, whipped cream and strawberries.

Chef Wade Kolander: Beef and Bean Empanadas with a chipotle lime aioli were served by the Three Amigos. These flaky pockets of fiery flavor could be cooled off by rum soaked fruit served over vanilla ice cream.

Chef Kristine Wolner (winner ’15 and ’14 dessert category): Fried green tomato cups filled with pulled pork and bacon reduction.  Chef K completed her meal with homemade pecan pie with smoked candied pecans, topped with cherries and whipped cream.

Chef Josh Diaz: Spicy brontosaures (beef) burger served with mixed greens in a citrus dressing. Chocolate lava cake with tangy orange flavored center took the crowd to Bedrock.

Julia Child said “People who love to eat are always the best people.” I would like to add that people who love to cook are pretty great people too.

History Happy Hour

April 13, 2015

Austin’s early influence on poetry and literacy with a focus on Richard Eberhart and the Ladies Floral Club presented by Pat Nicolai and Pat Stevens.

Social time starts at 5:30 p.m. and the program begins at 6 p.m. Light refreshments will be served and a cash bar available. Event is free to members of the HHH, the Mower County Historical Society and the Friends of the Library. RSVP appreciated, walk-ins welcome. 507-433-4243.