HOTa visit OFF THE PASS with 3 local chefs by Amy Peterson carrots, potatoes, squash and onions are almost always on our menu. But some of my favorites are the ones with the shortest window of availability, like strawberries, raspberries, and tomatoes. Eating those crops feels like a celebration of summer and makes me feel more connected to the passing of the seasons.
Hannah pictured above left, Sarah right.
Sarah Cousins & Hannah Garry Co-owners & Chefs Blazing Star Decorah, IA blazingstareats.com Why vegetarian? Hannah: My family ate mostly vegetarian while I was growing up, and I was always interested in cooking and baking. My dad and I would pretend we were filming a cooking show in the kitchen while we prepared meals together. “Local, Sustainable, Farmer-focused Eats”? Sarah: My background is in vegetable farming, so I wanted to stay connected to local farmers as much as possible. We have relationships with most of the farmers in our region and are CSA members of their farms. Many of them are regular customers here. It feels like a symbiotic relationship. Hannah: Starting this business, it was important to us to showcase the local produce we have year round. Local beets,
Tasty tips for plant-based meals Hannah: We like to feature local and regional beans, eggs, tofu and mushrooms to add extra protein to our dishes. We look for local mushroom cultivators and experiment with cooking different varieties. There are so many different kinds out there that can provide different flavors and textures. As with any protein, cooking your mushrooms in fat, salt, herbs and spices will make a world of difference. Sarah: A good sauce can make anything tasty. We use tahini as the base of many of our sauces. It’s a great vegan ingredient that provides a rich, creamy element. We love making a ginger miso sesame sauce that’s great for dipping or as a topping for rice noodles with broccoli and scallions for a quick, simple meal. Goals? Sarah: Continue to build out our menu and customer base and create a positive work environment for our staff. We’re very lucky to work with wonderful people. Continuing to create a supportive kitchen atmosphere for our employees is my number one goal. Hannah: When we started hosting dinners in 2019, we wanted to connect more people in our community to delicious, local food. We’re very proud of how we’ve been able to offer people a quick, tasty prepared meal option using lots of local and regional ingredients through our cafe. We look forward to doing even more of that in the years to come.
Chefs continued on pages 45 & 47 local-feast.org
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