“12 Chefs Who Lead the Way”
Chef J.D. Fratzke’s menu changes with the seasons, and sometimes the week, but every month he punctuates his “food as travel without leaving home” aesthetic with a special menu built around a global region or culture. That allows Fratzke to shop from as many local farms and suppliers as possible. Menu stalwarts include pan-seared locally sourced duck breast with carrots, purple potatoes and leeks in a citrus-brandy sauce; sweet potato croquettes with Faribault Dairy Amablu blue cheese dipping sauce; and Cannon Falls’ Thousand Hills’ grass-fed New York strip rubbed with Muffuletta’s Spanish spice rub, grilled, and served over local butternut squash with balsamic vinegar-glazed roasted Minnesota onions.