Good food for a good cause at Fitger'sTwo servers in pajamas clutched ragged stuffed animals with a message to “Rise and Shine at the Duluth Grill.”
By: Christa Lawler, Duluth News Tribune
Two servers in pajamas clutched ragged stuffed animals with a message to “Rise and Shine at the Duluth Grill.”
Moriah Buck and Rachel Marsh, in pigtails and thin flannel night-shirts, had written ’50s-style songs and dances to accompany the restaurant’s food — homemade peanut butter, red fennel hash, banana bread — that was served on a table cloaked in a bedspread in the lobby of Fitger’s Inn.
The 15th annual Taste at Fitger’s, a benefit for the Second Harvest Northern Lakes Food Bank, featured food, wine and beer from more than 50 local vendors: DIY sundaes from Bridgeman’s, sushi from Zen House, ribs from Famous Dave’s, and olive tapenade served in little cucumber boats from Savories Catering.
Smoked beef brisket from Tejas Texas Grill & Saloon; salami, cheese, pickle and olive hors d’oeuvres from the New Scenic Cafe and mini-cheese cakes from The Shack.
Tables lined the hallways and lobbies of the Fitger’s Brewery Complex, and some vendors set up in empty shops within the building. Taste chairwoman Tami Tanski Sherman said 500 tickets were sold for the event and some people had to be turned away at the door. Guests received souvenir wine glasses for sampling drinks.
“This is one of the best turnouts we’ve had,” Sherman said. “We’ve had strong support from beverage and restaurant purveyors, especially considering the economy. We were a little scared.”
There were women in black flapper dresses passing out martinis in the hallway between Fitger’s Brewhouse and the Red Star Lounge.
Near Benetton, three chefs from the Pickwick, dressed in matching white coats and black hats, served bacon-wrapped shrimp from a table designed to look like a scenic rocky ledge. A heated scenic rocky ledge that kept the shrimp a’sizzlin’.
The Ledge Rock Grille had a fish-shaped ice sculpture. Baja Billy’s was serving mini-margaritas. McGarvey Coffee served nonalcoholic drinks, including a cream soda made by mixing caramel syrup and club soda.
“I’m excited about this meatball,” said Nathan Labelle, who was waiting in line for a plate from Lake Avenue Café. Little did Labelle know he was about to sink his teeth into a falafel ball made from chickpeas — not hamburger. He didn’t seem disappointed by the meatless meatball.
“It’s not bad,” he said.
First prize for table decoration went to the Wine Company, which had maroon silk draped over a table, silver serving platters, miniature Eiffel Towers and women dressed as French maids. Event organizers said they’ve donated more than $200,000 to the food bank over the years.