Chef Tim McKee and Kieran Folliard have teamed up with more than a dozen local chefs to offer meal kits using ingredients from Folliard’s Food Building in Northeast Minneapolis.
McKee is leading the project, which will consist of two new meal kits per month, one from him and one from a featured chef.
Chefs will create a dish using ingredients produced by Food Building tenants — Red Table Meat Co., Baker’s Field Flour & Bread, and Alemar Cheese Co.
So far, more than 18 Twin Cities chefs have committed to the project, including Mike Brown, Yia Vang, Justin Sutherland, Alex Dayton and Matt Kapra, Danny Del Prado, Tammy Wong, Jametta Raspberry, Tré Donte Hardy, Diane Yang, Alex Roberts, Jamie Malone, Jorge Guzman, Ann Kim, Belen Rodriguez, Adrienne Odom, Jon Wipfli, Jack Riebel, and John Ng and Linda Goh.
The first release, a beet and walnut tortelloni with Blue Earth fonduta and pancetta for Valentine’s Day, launches Feb. 12 and is a collaboration between McKee and chefs Alex Dayton and Matt Kapra of the newly relocated Aliment Pasta Co. Pre-orders opened Feb. 3 and can be purchased in person at Kieran’s Kitchen Northeast in the Food Building or online. Pickup will be Feb. 12-13 at Kieran’s Kitchen. Kits will be available for same-day purchase Feb. 14 through the end of the month, if supplies last.
Kieran’s Kitchen: 117 14th Ave. N.E., Minneapolis; 612-354-5093; kieranskitchen.com
