Chestnut, celery root & apple soup with Hutterite turkey confit

With a base of sautéed leek, shallot, celery root and apple, we will build a light cream veloute, puree and sieve it. The garnish is turkey confit—turkey legs which we cure overnight in a simple cure of brown sugar, salt and pickling spice, and then confit the following day in pork and duck fat to get a meltingly tender and rich meat garnish.

Frisée, apple and St. Pete’s blue cheese with black walnut crostini

Frisee is tossed with crisp apple, St. Pete’s blue cheese from Minnesota, and an apple cider and mustard vinaigrette. The Italian style baguette is made with black walnuts and oven-dried herbs, sliced on the bias and baked into crostini with a bit of butter, olive oil and sea salt.

Star Prairie trout with wild rice, barley and winter green risotto, roast Hutterite pork loin stuffed with exotic mushrooms, bacon morel jus

A risotto of sorts is composed of wild rice from Native Harvest at White Earth, Minnesota, pearled barley, leek and sautéed winter greens. We enrich it at service with mascarpone and butter. The rainbow trout (perhaps not Star Prairie, but I am looking for a better alternative through US Foods) is pan-seared in butter and herbs. The pork loin is butterflied and stuffed with a  duxelle of exotic mushrooms and ramps (wild garlic shoots), then seared and roasted. The bacon morel jus is made as a light pan sauce.

Ginger pots de crème with local honey madeleines and pistachio brittle

A fresh ginger custard is topped with Moroccan-spiced pistachio brittle and served with a teacake made with local honey.


About Green Market Catering

Green Market Catering is owned by chef Andrea Baumgardner and business partner Peter Kelly.

Baumgardner has an extensive resume in the food and beverage industry. Before returning to her hometown as the opening executive chef of the Hotel Donaldson, she trained and worked in well-known San Francisco and Los Angeles restaurant and catering concerns including Chez Panisse, EOS, Vivande Ristorante, Stanford University’s Faculty Club, Nordstrom, and Boxer. In 2001, she opened Co bras & Matadors in Los Angeles, a tapas restaurant that was named one of the top seven restaurant openings in Los Angeles that year. She reconnected with her Fargo roots in 2002 at the Hotel Donaldson and has worked as a caterer, menu consultant and private chef while developing the Green Market concept, which opened in November 2006.

Kelly’s diverse background includes work with artists Jeff Koons, Kiki Smith, and Phillip Taafe, and Pace Wildenstein and Larry Gagosian galleries in New York. He taught at the Museum for Applied Arts in Vienna and the Summer Academy for Postgraduate Studies. Most recently Baumgardner and Kelly, along with other partners, operated the Green Market on NP Avenue in Fargo, approximately one block from the Museum.

Green Market Catering offers full-service catering for a wide variety of local clients, both at Plains Art Museum and offsite. They also provide the daily changing menu at Café Muse, inside the Plains Art Museum. The food is seasonal, cooked from scratch with fresh, sustainably-raised and locally grown ingredients as much as possible.

Information For:

current students
faculty and staff		 parents
alumni		 high school students
admitted students