Chowder bowls boated up and ready to be filled with samples by North Shore chefs.
TheLake Superior Chowder Experience, formerly known as the Chowder Chowdown or Chowder Challenge, is taking place Saturday, June 19 from 12 noon to 1:00 p.m. Wooden Boat Show attendees are invited to stop by and for $10 sample a variety of chowders brought to North House by a talented cadre of cooks and chefs. The Cook County
News-Herald
chatted with these culinary artists to learn what would be offered this year.
TheLake Superior Chowder Experience is not just a wonderful dining experience, it is a worthy cause—proceeds from the event allow North House to offer tuition discounts on a regular basis (such as the Cook County local discount, financial needs scholarships, and the Earn & Learn Program).
Thanks to all of the fabulous local eateries who help make the Lake Superior Chowder Experience possible.
The Pie Place:
The Pie Place will be returning to the Chowder Experience, however, they will be changing things up. For several years, they offered a salsa corn chowder, a popular Pie Place menu item, but this year they will be bringing an appetizing farmhouse chowder with root vegetables.
Lutsen Resort:
Chef Rob Wells said he will be bringing something a bit unexpected—a North African fish stew. He said the spicy tomato-based fish stew with chickpeas is not something that is seen on the Lutsen Resort menu, which features more traditional northern fare. However, Wells said, “It’s fun to do something different for North House. We enjoy working with them whenever we can.”
Naniboujou Lodge:
The folks at Naniboujou Lodge will be offering a salmon chowder. It is not regularly on the Naniboujou menu, so expect a special treat.
Gun Flint Tavern:
Jeff Gecas said the Tavern will be taking part, but he wasn’t sure at press time what Chef Josh Gonzer would be preparing. Last year Gonzer prepared a red salmon chowder, so Gecas predicted it would be something deliciously unique.
Dockside Fish Market:
The Fish Market will be contributing a popular menu item—smoked steelhead chowder. Shelé Toftey of Dockside said the chowder is made from steelhead from British Columbia. “To be able to use that in a chowder is wonderful,” said Shelé.
Crooked Spoon:
Chef Nathan Hingos will again be preparing a chowder for the Chowder Experience, but at press time he was still considering what recipe he would use. Last year he prepared a Lake Superior fish chowder, so expect something equally delectable.
Chez Jude:
Chef Judi Barsness said Chez Jude would be at the Chowder Experience with one of her mother’s favorite recipes, North Shore bouillabaisse chowder. Judi said it is prepared with Lake Superior fish, littleneck clams, and mussels in a saffron and tomato broth.
Blue Water Café:
Dan Riddle will be bringing a café favorite, clam chowder. Riddle declined to give the chowder ingredients, but he promised it would be the consistently great chowder that Blue Water customers have come to love.
Birch Terrace:
Chef Russ Elliot said Birch Terrace will also be offering a popular menu item. He said they have clam or seafood chowder on the menu at least three times each week. “Our clam chowder is our signature soup, so that is probably what we will bring,” said Elliot.
Angry Trout Café:
George Wilkes said Angry Trout would be serving its signature soup, trout chowder. “That’s all we know how to make,” joked George. The recipe for this delicious soup can be found in the Angry Trout Notebook
available at the North House Folk School bookstore.
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