What do I do with Swiss chard? How long do I cook wild rice?
Our chefs have the answers! As part of our dedication to healthy and local food education, the Mill City Farmers Market offers 20 to 30 minute professional cooking classes every Saturday at 10:30AM. These classes, located in the train shed patio area, feature seasonal ingredients from the market prepared by our chefs, plus printed recipes and a delicious sample for everyone in the audience!
In addition to cooking classes, Mill City Cooks often features book signings, celebrity guest chefs and cooking and baking events like our annual Bread Fest. Join the fun every Saturday May through October–rain or shine!
Our Mill City Cooks chefs are coming to the indoor winter markets in 2018, inspiring you to cook with local food year round! Join chefs on Saturdays inside the Mill City Museum from 10:30 to noon for a delicious sample, a seasonal recipe to take home and a chance to talk with these experts!
Meet Our Chefs
Jenny Breen has been a professional chef in the Twin Cities since 1986. From 1996 to 2001 she was the co-owner of The Good Life Café and is now an educator and co-owner of Good Life Catering, a sustainable and whole foods catering business. Jenny has been an advocate for local and sustainably raised foods and has been working directly with farmers and producers since the mid 1980’s. She is a 2009 recipient of an Archibald Bush Foundation Leadership Fellowship. Her first cookbook ‘Cooking up the Good Life,’ which emphasizes local and seasonal whole foods cooking for families, was released in April of 2011 from the University of Minnesota Press.
Jenny has her Masters in Public Health Nutrition from the University of Minnesota where she currently teaches 2 courses: an undergraduate cooking class called “Healthy Foods Healthy Lives: Cooking on a Student’s Budget” and a graduate cooking course for health professionals called “Food Matters: Cook as if your life depends on it” through the Center for Spirituality and Healing. Jenny contracts as a food and nutrition public health educator with local health departments, school districts and non-profit food and farming organizations.
Born in New York City and raised in Puerto Rico, Nettie Colón spent her formative years learning traditional cooking methods of the island with her grandmother and her friends. This passion of food has led her to work with talented chefs in Key West, Cape Cod, Boulder, Turks and Caicos Islands, Wales, England, and to culinary adventures through Spain, France, and Italy.
For over ten years, Annette worked as the Chef de Cuisine at Lucia’s Restaurant and Wine Bar and was the Chef at Sun Street Breads Dinners. Nettie currently works as a chef at the University of Minnesota Campus Club, is also the founder and chef of Red Hen Gastrolab Catering Concept and is involved in numerous other projects such as teaching the history of Mayan cuisine in the Biosphere Reserve of Sia’an Ka’an in Tulum, Mexico in the winter.
Beth Jones came into cooking later in life than most in her field. After majoring in Russian, International Relations and History at Cornell College, she pursued a law degree at William Mitchell. Realizing that law was not her true calling, she followed her passion for cooking and began at the bottom as a prep cook at the No Wake Cafe on Harriet Island. Beth came to the University of Minnesota Campus Club, where she is now the executive chef, in September of 2006 after several years of cooking at Minneapolis’ premier local foods restaurant, Lucia’s Restaurant and Wine Bar. Prior to Lucia’s, Beth was a pastry chef at the Birchwood Cafe, as well as a food writer, publishing articles in various Twin Cities publications. In her time at the Campus Club, she has transformed the menu and cooking style by sourcing local, seasonal and organic foods, and using scratch cooking methods. Beth is the author of the Campus Club Centennial Cookbook, written in 2011.
Volunteer in the Mill City Cooks kitchen to support our weekly healthy and seasonal cooking classes. Chop and prepare vegetables, assist our market chefs plate dishes, and hand out recipes and samples to the crowd. Novices and expert cooks welcome! The Kitchen Demo shift is from 10AM to 12PM every Saturday of our outdoor season.