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Locals chefs offer diverse flavors to Saint John’s students
Over the course of a month, three Minneapolis chefs will have taken over dining services at Saint John’s University.
COLLEGEVILLE, Minnesota — At the Refectory Dining Hall at Saint John’s University, a long line forms inside the building.
At the front of the line behind the counter is Chef Pedro Wolcott.
He scoops up some poblano corn risotto and tells a student while laughing, “It’s going to be good, man. It’s going to change your life.”
Wolcott is here as a celebrity guest chef. It’s part of a chef series that is bringing in three Minneapolis chefs to take over dining service at SJU.
Chef Yia Vang of Union Hmong Kitchen was the first to make an appearance in the beginning of November.
Wolcott’s North Loop restaurant, Guacaya Bistreaux, features Caribbean tapas with Louisiana influences.
“I’m from Panama, grew up in the Caribbean, then moved to Louisiana, New Orleans,” Wolcott said. “Coming from the Caribbean to New Orleans, you have that Creole, Spanish influences.”
For the students, staff and public who showed up Monday afternoon, Wolcott served grilled jerk chicken with bbq jerk glaze, poblano corn risotto and braised kale.
“I thought it was really good. It had the perfect amount of spice and the kale salad was really tasty too,” said Alea Kroeten, a sophomore at the College of Saint Benedict.
What we’re trying to do is… have our food here reflect the world around us a little bit more. We say we’re in meat and potato country but every culture has its own version of meat and potatoes,” said Tony Finnestad, executive director of culinary services and events at SJU.
Finnestad started at SJU just three months ago.
“We want to show our students that there’s more out there than what we’re seeing right around here,” he said.
Chefs prepare meals for up to 700 people.
“Everyone seems really into it also and it’s fun to get a sample of all these different creations the chefs make,” CSB Sophomore Elaina Jones said.
“I’m a champion for diversity. I’m a BIPOC, small business owner and I’m an immigrant, too. So showcasing… that part of the business is important to me,” Wolcott said. “The best way for students to learn about culture is through food so it’s great that they get to try different cuisine, different cultures and opening and broadening their horizons. So it’s really important for me to do this.”
Finnestad said they want to bring the chef series back in the spring and feature three female chefs.
Chef Gustavo Romero of Nixta is up next, serving Mexican dishes. Romero will be on campus Tues. Dec. 5 from 11 a.m. to 1:30 p.m.
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1 killed, 2 others injured in Minneapolis shooting
Police are investigating after three men were shot early on Saturday morning.
MINNEAPOLIS — Minneapolis police are investigating after three men were shot in the Ventura Village neighborhood early Saturday morning.
According to Minneapolis police, officers were called to the area around East 21st Street and South 15th Avenue around 5 a.m. Saturday.
Officers found three men had been shot. One of the men died and the two others were taken to the hospital with what police described as life-threatening injuries.
Officials said the shooting happened at a small homeless encampment.
Police have not announced any arrests as of Saturday morning.
KARE 11 will update this story as more information is made available.
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Get your Boo Bag at St. Croix Chocolate Company
This Halloween the chocolate shop is getting very festive.
MARINE ON SAINT CROIX, Minn. — A small sweet shop in a Minnesota river town has won some BIG awards for its chocolates.
St. Croix Chocolate Company in Marine on St. Croix has won national and international awards including Best of Show in this year’s America’s Division of the International Chocolate Awards.
Their chocolates are available at the St. Croix Chocolate Company kitchen or online.
This Halloween they are selling a Halloween Countdown Calendar that features 14 prize-winning recipes made into ghosts, bats, skulls and other spooky configurations. They also have a Boo Bag-handled tote that comes with their “best of” Halloween assortment.
Owner and Chocolatier, Robyn Dochterman, joined KARE 11 Saturday to share what St. Croix Chocolate Company has to offer.
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RECIPE: Homemade pasta from Red Rabbit
MINNEAPOLIS — Making pasta at home is relatively simple, as long as you have the right tools.
October is National Pasta Month and Red Rabbit‘s Corporate Chef, Adam Lerner, joined KARE 11 Saturday to show us how to make homemade noodles in the confines of your own kitchen.
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