Frequently Asked Questions
What is the Fresh Taste Festival?
The Fresh Taste Festival is a one-day event celebrating the best in organic and sustainable foods and wines. Attendees will be able to taste from over 40 exhibitors sample from over 100 organic and biodynamic wines, watch top Twin Cities chefs prepare gourmet organic and sustainable recipes, and learn more about consuming organic, sustainable foods and wines.
When is the Fresh Taste Festival?
The Fresh Taste Festival takes place Sunday, August 17, 2008 from 11am-5pm.
Where is the Fresh Taste Festival?
Nicollet Island Pavillion, on the scenic waterfront in downtown Minneapolis.
How do I buy tickets to the Fresh Taste Festival?
Discounted tickets are available online at www.FreshTaste.com for $55. Tickets are also available at the door for $65.
Who benefits from the purchase of my ticket?
All proceeds benefit Minnesota Public Radio, one of the nation’s premier public radio organizations.
Who are the exhibitors?
See a complete exhibitor list online at www.FreshTaste.com
What is available to taste at the Fresh Taste Festival?
A variety of organic and sustainable foods and wines including cucumber salsa with feta cheese on crostini, garlic poached button mushrooms with balsamic vinegar, bruscetta with roasted bell peppers, beef roulade with triple onion cream cheese filling, chocolate chip Thurobread, baby food, Prairie Organic Vodka, light-roasted coffee, baby and micro greens salad with blueberry and basil dressing, raw milk cheddar cheese and more.
What will the chefs be demonstrating?
On the Kitchen Window Cooking Stage sponsored by Callister’s Farm in the Market, 5 top Twin Cities chefs will be preparing mouth-watering organic recipes prepared with local items and sampling after their demos:
Erick Harcey / Nicollet Island Inn - English Pea Bruscetta with Shaved Pecorino and Mint
JP Samuelson / jP’s American Bistro - Slow Roasted Salmon Served on Seared Avocado with a Preserved Lemon Vinaigrette
Lori Callister / Callister’s Farm in the Market - Marinated Callister Farm Chicken Adobo
Scott Pampuch / The Corner Table - Vegetable Ratatouille
Sandra Sherva / The Birchwood Café - Raspberry Stone Fruit Cornmeal Cobbler
What does organic and sustainable mean?
Organic foods are produced according to certain production standards:
grown without the use of conventional pesticides, artificial fertilizers, human waste, or sewage sludge; processed without ionizing radiation or food additives; and livestock are reared without the routine use of antibiotics and without the use of growth hormones.
Sustainable foods promote growing food that is healthy, does not harm the environment, respects workers, is humane to animals, provides a fair wage to the farmer, and supports farming communities.
Organic food can travel thousands of miles before reaching your dinner plate, and certification does not take into consideration the use of fossil fuels used to truck food. Sustainable food, however, is distributed and sold as close to the farm as possible.
The main difference between the two methods of production is that organic food production must be certified yearly by an independent third-party certifier approved by the US Department of Agriculture. Sustainable food has no independent certification process, and the consumer must rely on the word of the farmer. In addition, sustainability is more of a philosophy or way of life, whereas organic is a specific set of government-verified standards.
August 17, 2008 | Nicollet Island Pavilion
