Feed the Valley 2016

Thanks to the 360 guests, 20 sponsors, and many, many more supporters, we raised over $100,000 at the third annual Feed the Valley Cook’s Challenge event!

We were thrilled to have such an engaged and dynamic crowd of guests. A very brave, young mom – Paula – spoke about her experience with Valley Outreach and the truly life-changing difference our programming made for her and her 3 1/2 year old twins. It was all about healthy choices in the food shelf, and in her words, “being able to eat all the fresh fruits and vegetables I wanted. I could never afford that.”

We are incredibly grateful to all those who supported this event; what a generous community of supporters. It was an amazing and humbling event. Thank you!

Master Chef Sponsors

Executive Chef Sponsors

Sous Chef Sponsors

Pastry Chef Sponsors

Salad Chef Sponsors

In-Kind Donors

Dessert Dash

Dessert Dash was a smashing success this year, blowing us away with guests generosity and spirit. We raised over $14,000 (!) through the Dessert Dash! Hope you all enjoyed those sweet treats! Thank you to these community donors for the delicious contributions to Dessert Dash.

Amy Burback for School Board
Bev Petrie
Bread Art
Cafe Latte
Chrissie Lentz
Coldwell Banker/ Sara Letourneau
Crave
Dellwood Country Club
Dock Cafe
Farina Baking Company
Great Harvest Bread Company
Hannah’s Homemade Heavens
Joyce and Brian Enright
Kristen Klemetsrud
Kristin Kroll and Nolan Barrios
Lake Elmo Inn
Lara Armstrong
Le Etoile du Nord
Linda Besk
Moms of Stillwater
Muddy Paws Cheesecake
Nothing Bundt Cakes
Outing Lodge
Paul Mahoney
Pop-Up Swag
Rebecca & James Allan
Sara’s Tipsy Pies
Scheels Catering
Silver Spoon Baker
Tito Reyna
Tracy Baglio

Winning Recipe

1/2 can garbanzo beans
6 breakfast sausage links (casing removed)
1 chicken breast
2 containers of sweet potato baby food
1/4 cup maple flavored syrup
1/2 pear – small dice
1/4 cup dried cherries – rough chopped
1 cup kale
3 T. Worcestershire sauce
2 T. wasabi

Mash up garbanzo beans. Partially cook the chicken with a little bit of oil. Add chicken, sausage, Worcestershire sauce, wasabi and salt/pepper together. Add more oil to the pan the chicken was cooked in. Form the bean mixture into patties and fry in the oil. For the sauce, put the pears and cherries in a hot pan for about a minute. Add the maple syrup and baby food. Cook the sauce down until thick. Mix the kale with a little bit of oil used to fry the patties. Plate and serve.

—Winning cooks John & Nina-Marie

Valley Outreach

Valley Outreach

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