Earney plans more culinary arts eventsFollowing up on the success of the culinary arts events she offered last year at the Anderson Center, Red Wing chef Amy Earney has scheduled another series of events for people who enjoy cooking as a fine art.
By: Ruth Nerhaugen, The Republican Eagle
Following up on the success of the culinary arts events she offered last year at the Anderson Center, Red Wing chef Amy Earney has scheduled another series of events for people who enjoy cooking as a fine art.
Earney graduated with highest honors from Le Cordon Bleu College in Minneapolis then, following an internship at the Harbor View Café in
Pepin, worked for three years at the Harbor View. She also has taught high school and Community Education classes.
Last year, after taking on duties as chef for the Anderson Center’s international artist residency program, she offered a series of culinary events in the commercial kitchen at Tower View.
The first three-hour evening sessions were “more than successful,”
Earney said. “We had a lot of fun.”
As word spread, she had to add more classes and private events for small groups — including families and businesses. One of her menus was presented four times.
One major difference between her events and typical cooking classes is that “Everybody does everything,” Earney said. At her hands-on events all the participants get involved in preparation after hearing her speak and watching her demonstrate. “It’s very social.”
The culinary arts events also are distinctive because of the menus, which blend the innovative and the traditional. This year, for example, her plans include a romantic Valentine’s Day dinner and an Irish meal with a creative twist on familiar foods.
Earney, who also focuses on using fresh ingredients that are in season, announced menus for her next three events. All are from 7 to 10 p.m. Thursdays.
Jan. 24 — Cannellini bean crostini, spinach, fresh pulled mozzarella, mixed green salad with house-made vinaigrette, sautéed chicken breast, truffle butter, pasta, and a tiramisu mousse for dessert.
Feb. 7 — Bruschetta, fresh ricotta, filet of pork medallions, bourbon sauce, cauliflower “cous-cous” and a Golden Cadillac dessert with house-made ice cream.
March 14 — Reuben egg rolls, baked cod fish, clarified tarragon butter, “Colcannon,” Irish potato salad and Irish coffee.
Earney will select wine pairings for each meal. When a course is ready, participants pause to enjoy the food and sip an appropriate beverage.
She also is making plans for culinary arts events in April and May.
Each session will be capped at 10 people. “Ten is perfect” for the space and her style, she said. Cost for each event is $75 per person, or $200 per person for three events.
For more information or to register, contact her at
email@example.com or 651-764-4463, or call the Anderson Center at 651-