As the world celebrates Earth Day/Week, we are reminded that at French Meadow every day is Earth Day. From our beginning three decades ago, we’ve made it our mission to engage in ethical practices that reflect our love for the earth and commitment to sustaining our planet’s resources.
A true farm-to-table establishment since before there was even a name for it, we’ve sourced our food from organic farmers we know and trust. French Meadow crafts our signature organic dishes from scratch, and from our hand-made pasta to our fresh sourdough pain levain and farm-fresh vegetables, we communicate through our food the cycle of respect for our shared home on earth.
This is why we say every day is “Earth Day” at French Meadow: With each meal we prepare with love for our customers, we celebrate the earth and our connection to it.
Chef Samantha Jensen brings out brilliant specials this February with something for everyone.
Pictured above (left) is house-made Red Pepper Tagliatelle with Braised Beef, mushrooms, spinach, and peppers in a champagne cream sauce; and (right)Quinoa Stuffed Pepper with braised greens, spiced tomato sauce, roasted cauliflower, and grilled shard stems.
Below (left) is Mediterranean Stone Bass with Barley Risotto, broccoli, kale, roasted micro bulls blood carrots from Dragsmith Farms, and a balsamic tomato sauce; and (right) Stonebridge Farm Grilled Ribeye with Savory Bread Pudding, sauteed greens, caramelized onions, and garlic herb butter.
Our specials for the month of February at the Minneapolis location offer -- as always -- something for everyone. Pictured above is (left) the vegan (and gluten-free!) special, Spaghetti Squash Casserole, roasted spaghetti squash lightly tossed in house-made pomodoro sauce, shingled with fresh sliced zucchini, topped with Daiya Vegan Mozzarella, and accompanied by a side of mixed greens.
Chicken and Apple Flatbread (right), is topped by fresh grilled hormone-free chicken breast, organic apples, golden figs, and roasted almonds with a creamy béchamel sauce, dotted with fresh ricotta and cheddar cheese.
The fish special (pictured below to the left) -- also gluten-free -- is Wild Caught Black Cod, trap-caught Alaskan cod seared and teriyaki-glazed, placed on a bed of organic bok choy kimchi, served with toasted black sesame seeds and cilantro-infused organic white rice (brown available upon request).
Our February pasta special (below to right) is an omnivore's delight: Pulled Por...
French Meadow Bakery & Cafe is honored to have received the first 30 Year Award from Larry Schultz Organic Farm & the Schultz family, commemorating our partnership of over three decades. Since French Meadow's beginning, all eggs used and served in our cafe have been from the Schultz family farm's truly organic, hormone-free, free-range chickens. Although "organic" has become a common buzzword, the Schultz farm and French Meadow actually remain committed to the strict organic standards they started with -- long before others had even heard of the term.
As Larry Schultz explains, "Back in the early 80s, organic wasn’t a thing yet, so it was unheard of for a restaurant to seek out organic eggs as Lynn did by reaching out to my mom [Helen Schultz]. My parents have always farmed organically, and Lynn truly pioneered bringing organics into restaurants, so it was a great partnership." Larry took over the organic egg farming when his mother, now 88, retired, and...
A delicious curry cauliflower soup by our Grand Avenue chef Samantha Jenkens brought top honors to French Meadow in this year's "Grand Meander" soup competition on December 2. Sponsored by the Grand Avenue Business Association, participants in the Meander were invited to stop and sample soup creations at over a dozen restaurants over the afternoon. The judge's choice, announced at 5 pm, was Jenken's curry cauliflower with ginger oil and honey paprika pepitas. As an added bonus, the soup happened to be gluten-free and vegan!
French Meadow has forged strong relationships with many farmers over the years, but perhaps none was as passionate an advocate for organic farming as Bruce Bacon of Garden Farme. Bruce passed away this October at the age of 76 at his family farm in Ramsey MN.
In the 70s, at a time when organic farming was still a fringe activity, Bruce was nurturing the soil of his family's farm, getting organic certification in 1977 and educating others on organics, permaculture, and soil health practices. His passion for soil – the core of agriculture, and something to be nurtured and respected – was unsurpassed, as was his generosity in spreading his knowledge to others.
The relationship with Bruce Bacon and his Garden Farme runs deep in French Meadow’s history. He was the first vegetable farmer we bought from, and likewise French Meadow was his first restaurant client. Later, French Meadow started an annual educational program for employees,...