Chef Fischer Rooftop Garden Loews Minneapolis
Minneapolis

Most of us have been lucky enough to experience the Farm to Table freshness dominating restaurant menus recently. Now, Loews Minneapolis Hotel is taking the concept even further. Executive Chef, Tim Fischer, who leads our Executive Culinary Team, is not only a James Beard Nominee; he is a master gardener, forager, fisher and hunter. That’s him pictured in his Chef’s Rooftop Garden above.

His creativity brings so many flavors to your plate, whether you are at an event in our banquet spaces, in our restaurant Cosmos or enjoying small plates with your cocktails at our bar and lounge, Apothecary.

Chef Fischer forages wild mushrooms that have been used in many recipes here, along with fresh-caught fish and caviar, garden vegetables and edible flowers from his Chef’s Rooftop Garden in the middle of downtown Minneapolis. Chef has not only grown his own mushrooms over the last three years (quite an achievement), but he also created a rare hybrid Shitake/Portabella mushroom!

Here, Chef Fischer shares one of his favorite recipes that utilizes ingredients from his rooftop garden and other local sources. If cooking isn’t your thing, we welcome you to come and join us at Cosmos or Apothecary, where we’ll bring these and other delicious flavors to your table. Bon Appetit!

foraged-dinner-and-edible-flowers

Minnesota Walleye

Pan-fried walleye, Minnesota sweet corn zabaglione, Chef foraged mushrooms, garden tomatoes, nasturtiums

Ingredients:

– 4–6oz fresh walleye
– ¾ lbs wild Minnesota mushrooms
– 1TBS butter, unsalted
– 2 tsp olive oil
– 6 oz corn zabaglione (see recipe below)
– 3 cobs corn (3 for sauce, 3 for garnish)
– 20 Nasturtiums (freshly plucked from the garden)
– 2 TBS herbs from the rooftop garden (chopped)
– 2c baby heirloom tomatoes, halved

Method:

  1. Add 1TBS of butter and the mushrooms to a pan over medium-high heat. Allow the mushrooms to brown before stirring them. Season with salt and pepper to taste, toss with herbs.
  2. Season the walleye with salt and pepper, and sear in a pan with 2 tsp with olive oil over medium-high heat, flip when golden brown.
  3. Remove corn kernels from 3 of the cobbs and sauté them in a pan with 1 tsp oil, season to taste with salt, pepper, and herbs.
  4. Smear 2 oz of zabaglione, place walleye filet, mushrooms, corn, and tomato halves on the plate.
  5. Garnish with nasturtiums

For the Zabaglione

– 1c fresh MN sweet corn
– 3/4c heavy cream
– 3 swipes of freshly grated nutmeg
– Season to taste salt & pepper

  1. Simmer corn with heavy cream until softened
  2. Puree in the blender. The consistency should be thick enough to spread but not runny.

 

Sara