ST. PAUL — The partnership between chefs and family farmers is being celebrated at the State Fair.
Sunday's Minnesota Cooks program on the stage in Dan Patch Park, just south of the Grandstand, will include cooking demonstrations, discussions and free samples.
At 11 a.m., products from Ferndale Market in Cannon Falls will be used by Harry Brand, chef at of Harry’s Scratch Kitchen in Lakeville, in a turkey quinoa burger.
At 1 p.m., chef Erik Kleven of Bleu Duck Kitchen in Rochester will make braised lamb with chickpeas, tomatoes, kalamata olives and peashoots with goods from David Berryhill of The Berryhill Farm of Pine Island.
The Minnesota Cooks program is in its 17th year.