Brian Hauke developed an appreciation for good, fresh food growing up in Wisconsin and watching his grandmother cook with vegetables straight from her garden each summer. Much like on his grandparents' farm, Brian is able to see the "farm-to-fork" connection at the Red Stag Supper Club in Minneapolis, where he has the good fortune of working under Executive Chef Bill Baskin. Bill and Brian maintain tight connections with their growers, as Bill has a clear vision for Red Stag - to support local and organic agriculture.
Red Stag purchases most of their beef from Thousand Hill Cattle Company ranches including Double D Natural Meats. Don and Bev Struxness, who run Double D with their son Dan in Milan, are strong believers in the health benefits of grass-fed beef free of chemicals and antibiotics. "Cattle were made to forage and not eat corn," Don says. Double D, a Food Alliance Certified ranch, is an ideal partner for Red Stag Supper Club, as these outstanding chefs work to cater to a variety of palates, serving meat-and-potatoes dishes alongside dishes with Asian and Italian influences.
The menu at Red Stag changes frequently as Brian and Bill also work with the seasonal produce their growers provide. They deeply value the relationships they have with their growers. "Personal relationships are something I think about every time I'm cooking," Brian says.
Double D Natural Meats
Owner:
Don and Bev Struxness
