It’s weddings like Pepper and Brendan’s that make things about as easy as they can get on a wedding photographer: beautiful weather, a church full of character and color, bubble-blowing kids, delicious food, and most of all a ton of very happy people. In fact, I think the image that will stay in my mind from this day is Brendan’s Mom, smiling nonstop with this expression that said, Isn’t this the greatest day ever?

You can see more photos from the day on my Facebook page. While you’re at it, join the party and become a fan!

Thanks again to Pepper and Brendan for having me along for such a warm, personal day. Best of luck to you both and to your families!

This past Sunday was the Birchwood Cafe’s annual Earth Day Dinner, and it was phenomenal. Seven courses of creativity, each paired beautifully with very different Minnesota beers.

I’m really not embellishing when I say that I loved each course, but I did have favorites. Like at the Valentine’s Day dinner earlier this year, I thought the BW’s Executive Chef, Marshall Paulsen, did an amazing job with the early courses in particular. This time around a beet and chevre terrine with tangelo and melted leek sauce had a great mix of flavors. The pairing with Lift Bridge Brewery’s Farm Girl Saison was perfect as well.

Beet and Chevre terrine

The next course was spot on as well: trout with coppa cured at neighboring Craftsman Restaurant, fiddlehead fern, sunchoke chips, parsley almond pesto, and wild ramps, paired with Lake Superior Brewery’s Kayak Kolsch. Beautiful mix of textures, and I couldn’t get enough of the coppa.

Fried Fiddlehead Ferns

Trout with Craftsman Capa, ferns, parseley pesto, and wild ramps

As with all events at the Birchwood, this one put all the emphasis on the local, the creative, and the communal. When owner Tracy Singleton got up to speak, it was to draw attention to the farmers in attendance who supply the restaurant, Peace Coffee, and Eureka Recycling – who composts over 90% of the Birchwood’s waste. Just a super fun, delicious evening, liberally lubricated with great Minnesota beer.

Marshall Paulsen and his kitchen crew cranking out the plates

Plating of the Bison Ribeye

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When I showed up at the Birchwood kitchen door the other day to photograph Zach – April’s BWood employee of the month – he told me that he hadn’t taken everyone’s advice to shave and get all groomed. Personally, I think that doing so would have violated some kind of kitchen oath. Don’t get me wrong. . . kitchen people aren’t across-the-board scuzzy. It’s more that when you work behind the scenes, one of the benefits is that you don’t have to get yourself all nice and presentable every day the way you do when you work the front of the house. And any job is all about the perks.

Birchwood All Star Zach, wrist-deep in goodness

The other cool thing about Zach is that I’m pretty sure he wasn’t on a shift when we hung out, but he got a bunch of stuff done. And he was good about sharing his ’sweet’ knives with the counter staff.

I call this one, 'I dare you to make a move for that sandwich.'

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Food is kind of like the weather; it’s one of those common denominator things in life that everyone can relate to and everyone needs to experience.

Which makes it kind of funny that before photographing Diana and Kaitlin at the Birchwood we hardly talked about food at all. This actually says more about the way I think about Birchwood employees than anything – they’re all interesting people with goals and aspirations that reach beyond the food service industry. They’re just drawn to the Birchwood as a collecting place for people who think about things like community, sustainability, creativity. . . and really really good turkey burgers, preferably with brie and bacon.

Anyway, here are a few photos of the February and March Employee(s) of the Month at the Birchwood: Diana and Kaitlin. Congrats!

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My wife Johanna and I have a long, positive connection to the Birchwood. I moved to Seward, blocks from the B’wood in 2001, and ever since it’s been my dining yard stick: where should we go tonight? We could go to the Birchwood. . . creative, good, local, organic food, walk-able, Surly on tap, or. . .

Then when Johanna was in grad school she held down a counter job at the Birchwood and loved it. Even though she’s gainfully employed in her chosen field of study, I would say on a monthly basis (and whenever we eat at the Birchwood) she daydreams about giving it all up and returning to her spot behind the counter, chatting with the regulars, giving the occasional latte a foam flurish. I also held a job there for a couple months, right when I got back home from my stint in photo school.

What I’m trying to say is, I’m down with the Birchwood.

That’s why I’m really excited to have started a fun project with them, shooting portraits of their employees of the month (stay tuned!), as well as some special events like last weekend’s Wine and Dine, a seven course extravaganza complete with wine flight and over the top creations of head chef Marshall and pastry chef Sandra. Of special note, speaking with my diner’s hat on for a sec, were the small plates on the menu: the beef carpaccio with chevre and beets were as light and delicate as a dish containing raw beef can be; and the sea scallop, black rice, and caviar were well complimented by a few unassuming strands of fried jicima. A job well done.

Plus, even if you don’t live in the neighborhood, when you’re in the Birchwood it just kind of feels homey and nice. A special event like the Wine and Dine has the energy of a truly special family occasion, everyone’s on their best behavior, and all the skills come out. Good stuff, and I was very happy to be a part of it.

Duck in the kitchen plating line

Duck on the table

Beef Carpaccio

More work at chrisbohnhoff.com.