Valley Vine & Harvest Throwdown

On Sunday, October 14th, the Lake Elmo Inn Event Center hosted the 4th annual Valley Vine and Harvest Throwdown on behalf of Canvas Health.  The Throwdown is a competitive food and wine event featuring the area's finest chefs.  The Lake Elmo Inn and our very own, Chef John Schiltz took home the prize of "Top Chef"!  We just wanted to take the time to thank everyone that participated in this event and all the people that came to support a good cause.  Until next year...

Domacin Wine Bar
Sumac rubbed pork short ribs
with blueberry barbeque sauce
Accompanied by sweet corn
and popcorn polenta.

Luna Rossa Trattoria and Wine Bar
Pan seared pork tenderloin with red
wine reduction sauce, Kalamata
olives, mushrooms, and
feta cheese.

Phil's Tara Hideaway
Chicken with cinnamon and clove
spiced wine reduction. Served with salad
of prosciutto, goat cheese, olive oil
and 18 year old balsamic vinegar.

Lake Elmo Inn
Potato crusted sunfish with
asparagus risotto. Served
with micro greens with
lemon vinaigrette

Smalley's Caribbean Barbeque
Pimento smoked beef ribeye with
Jamaican Curry.

San Pedro Cafe
Jamaican jerk Laughing Bird shrimp
with mango vinaigrette. Accompanied
by chipotle polenta and local vegetables.

Marx Fusion Bistro
Slow braised beef short ribs with
caramelized onions, and horseradish,
mustard, sour cream sauce.
Accompanied by barley shiitake risotto.

All featured wines provided by

World Class Wines and The Wine Company

A special Thank You to all of the Chef's that participated this year including: Chef Jeffrey Lundmark (Domacin Wine Bar), Chef Raffaele Virgillo (Luna Rossa), Chef Mark Hanson (Marx),

Chef Brad Nordeen (Phil's Tara Hideaway), Chef Quinton Hammond (San Pedro Cafe), Chef Shawn Smalley (Smalley's Caribbean Barbeque)

Giving Thanks for a Complete Thanksgiving Meal To-Go from the Lake Elmo Inn

It's about that time..we are offering our "Full Thanksgiving Meal Deal" once again. The same combination will be offered again this year, including: 12 pound Turkey, 4 pounds Mashed Potatoes, 4 pounds of Dressing, 1 pound Cranberries, 1 quart Gravy, 2 pounds Sweet Potatoes, 3 pounds Green Beans Amandine, 18 Dinner Rolls and Butter, and 2 Pie choices including Pumpkin, Pecan, Dutch Apple, or French Silk. Everything will be hot and ready for you to serve.  You can serve 10-12 guests, all for only $144.00 plus tax.

Pickups will be at the Event Center every 15 minutes between 9am and 1pm on Thanksgiving Day. We changed things this year with the 15 minute intervals to help avoid any lines or back ups. Please try to come as close to your scheduled time as possible.

Simply call the Event Center at 651-779-5994 with your pick up time and pie choices.  Credit cards are required to hold your reservation.  Pick-ups can be made from 9:00 am to 1:00pm on Thanksgiving Day.

Happy Turkey Day Everybody!

Getting Used to the New Digs

Well, it's been a month since our re-opening of the Inn and its new dining room. Its still hard to believe that after years of imagining this dream that its finally a reality. We couldn't be happier with the results.

We hope you all like it as well.  Everyone knows that change can be hard to get used to, but in many cases, its for the best. Many people have asked, "Where did you put those salt & pepper shakers?" "Are you ever bringing them back?" The answer: For now they have been put into storage with the others. We may have an idea for the future and building some more cases to put in the Kohler Room, but for now, we'll concentrate on the new dining room changes.

For those of you that don't know, our collection is much larger than what was displayed. Our front lobby still has part of the collection, however in our storage area we have maybe 40-50 more boxes filled with them. Are we still collecting? Well the answer is yes and no. We haven't actively added to our collection in years, but from time to time we still have friends and customers wanting to add some of their family collection to ours. How can we say no to that? They are very gracious and generous.

 So what else is new? Maybe you've wondered about the giant cow that's been parked next to our building. You know the one I'm talking about...

It's Sparkle, the Hereford Steer. No, he isn't there permanently. In fact he has already made his way to the State Fair. Did it get your attention though? Sparkle was with us to help promote our new line of steaks featured on our menu. Certified Hereford Beef. We now carry a very exclusive line, the 1881 Certified Hereford Beef, that is of the top 2% of Hereford available. Its the way beef used to taste: flavorful, tender, juicy. We also upgraded to a new broiler/grill in the kitchen, just to cook these steaks perfectly.

This was a little heavier than they thought. Good thing it was on wheels! Although with how hot is was that day and how heavy that equipment was, those wheels actually sunk into the blacktop!

 Well, enjoy the rest of your summer. This break from the extreme hot weather has been wonderful! Stay tuned for more information about our first Champagne Dinner coming September 20th!