1911 Curve Crest Blvd. West
Stillwater, Minnesota 55082
651-430-2739 - info@valleyoutreachmn.org

Business Hours: M, W, & F: 9:00am – 4:00pm
T & Th: 9:00am – 7:00 pm

Client Service Hours: M, W, & F: 10:00am – 12:00pm
T & Th: 5:00pm – 7:00 pm
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Feed the Valley 2014 Gallery

Feed the Valley: Cook's Challenge 

2015 Save the Date: October 23, 2015

2014 Wrap Up
What a terrific evening we enjoyed! Thanks to all those who contributed to or attended the first-ever Feed the Valley Cook's Challenge. With your help, the event was a huge success, raising over $61,000 to help fill the plates of our Valley neighbors in need. Annually, we provide enough food for over 500,000 meals, that's a lot of plates! 

The winning Cook's Challenge team, The RED Team, prepared an amazing dish with a mix of items from our Food Shelf. The recipe is below.

Pork Roulade with Blueberry Balsamic Reduction and Light Spinach Salad


1 Boneless Pork Chop
1 c Kashi Heart to Heart Toasted Honey Oat Cereal
2 c Fresh Spinach
6 sprigs Fresh Thyme
1/2 c Frozen Blueberries, Thawed with Juice
10 T Clementine Infused Olive Oil
1/4 C Sweet Balsamic Vinegar
3 T White Balsamic Vinegar
1 T Butter
1 T Olive Oil
Salt and Pepper to Taste


Pork Roulade

1. Crush the cereal until it resembles a fine crumb. Lightly season with salt and pepper. 

2. Sauté 1 cup of spinach in 1 T of clementine oil and season lightly salt and pepper until wilted and dark green. Set aside to cool slightly.  

3. Flatten pork chop with a meat mallet or with fist. For easy clean up, wrap in plastic wrap before flattening.  Lightly season both sides of pork with salt and pepper. 

4. Spread pork chop with the sautéed spinach and roll lengthwise so slices will be across the grain.

5. Heat butter and olive oil in sauté pan over medium heat.

6. Carefully coat all sides of the roulade with cereal crumb mixture. Place seam side down on hot pan.

7. Cook until it begins to brown, rotate to next un-seared part, and repeat. 

8. Cook until meat thermometer inserted into center reaches 155 F

Blueberry Balsamic Reduction

1. Combine blueberries, balsamic vinegar, and thyme leaves in a sauté pan over high heat. 

2. Bring to a boil, then reduce heat to medium-low

3. Reduce the mixture to a thick syrupy consistency - BE CAREFUL NOT TO BURN! 

Spinach Salad Vinaigrette

1. Whisk 9 T clementine oil and 3 T white balsamic vinegar together to create an emulsion (it will look creamy).  The proportion to oil and vinegar is 3 to 1.


1. Arrange remaining spinach leaves on the plate. Drizzle with vinaigrette.

2. Slice the roulade across the grain (on the bias) and arrange it in a fan shape over the spinach salad.

3. Drizzle blueberry reduction over the top of the pork.

4. Viola! You've got a delicious and beautiful plate!

Live Auction Donors

Thank you to all those who donated items or experiences to one of our live auction items:
Andy & Patsy Rollwagen
Dave &  Jenifer Carpenter
The Minnesota Vikings
The Beacon Public House
Chef Paul Mahoney
Radisson Blu, FireLake! Restaurant
Guthrie Theater
Keith and Stacy Meyer
Wedge & Wheel
Liftbridge Loft
Louise Engwer
Ted and Kathy Saltzman
Kowalski's Market
The Glensheen Mansion


Executive Chef Sponsor


Sous Chef Sponsor -


Salad Chef Sponsor -


General Event Sponsor -

Dessert Dash Donors

Thank you to the restaurants and chef's who donated a dessert as part of our lively Dessert Dash! 

Anne Schmiechen

Bread Art


Caffe latte



Cookies and Cakes by Mary Bolger

Cravin Pies

Great Harvest

Green Room

Guy and Michelle Whitehead

Joyce & Brian Enright

Kim & John Gualtieri

Kristen Klemstrud

Lara & Daron Armstrong

Linda Besk & Ted Kozlowski

Macarons by Megan

MaryBeth Rosell

Muddy Paws

Pam Hoye

Sara's Tipsy Pie

St. Croix Chocolate

Keith & Stacy Meyer

Sweet Ducky

Tito Reyna



Valley Outreach is a bridge between the crisis of the moment and the solution of the future. We help our St. Croix Valley neighbors in need of food, clothing, emergency financial assistance, and other support while respecting their individual dignity and offering them encouragement and hope.

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