Red Devon Conference

We recently went to our 9^th Red Devon Conference, this year in Dubuque, Iowa. This conference is about the superiority of the Devon breed on grass. But the landscape is fields upon fields of corn. We thought of the landscape as big sky country---clouds and blue sky over an endless field of corn. But people are finishing beef on grass even there. There are a lot of fine Devon to see at the National Show but the conference is about much more. It centers on healthy eating and how to do that, how to raise beef cattle in a sustainable way and produce healthy grass-fed beef but also how to make that beef taste good.

One highlight of each conference is a farm visit. This year we visited Rolling Meadows (Red Devon Seed Stock and Grass Fed Beef), the family farm of Jamie Hostetler. They are part of a thriving Mennonite community in Bellevue, Iowa, on the west side of the Mississippi. I am always jealous of the fine cattle and the good pastures these show-farms present. Dinner that day included grass fed burgers and ribeye steaks as well as home-made ice cream and home-made pies done by the church ladies.

It was our first time in that part of the country and we did a little sightseeing. We spent one night in Mason City, Iowa in the only hotel still operating that was designed and built by Frank Lloyd Wright. The Historic Park Inn Hotel is located on the town’s verdant square. Wright’s most famous hotel was the Imperial in Tokyo but that disappeared a long time ago. But this little town in Iowa has a showplace. It was built as a bank and a hotel in 1910. There is also a home in town that Wright designed that can be toured. And we learned the town was home to Meredith Wilson who wrote ‘The Music Man.’

We also used the time to drive to Minneapolis to see an old friend. We had lunch with the couple at the Fire Lake Grill which just happened to be in the Mall of America—the largest mall in the United States. It was an exceptional restaurant and the waitress was one of the most informed I have seen lately. The only problem was finding the restaurant. The mall is huge as you can imagine, and we spent 30 minutes finding the restaurant. We were told it was near the Lego Store which just happens to open onto three levels. You could see it from there if you were in the right place. It was certainly worth the effort. We especially liked this soup that was our starter.

 

Recipe created from the soup at the Fire Lake Grill in the Mall of America in Bloomington, MN.

Creamy Smoked Salmon, Leek and Potato Soup

Serves 4

2 Tbsp. unsalted butter

2 large leeks, halved and finely sliced

1 bay leaf

2 lbs. potatoes, finely diced

4 cups chicken or vegetable stock

½ cup cream

8 oz. smoked salmon, cut into strips

Small bunch chives, snipped

Heat the butter in a large saucepan and add the leeks and bay leaf. Cover over a low heat for 8-10 minutes or until the leeks are really soft, then stir through the potatoes until coated in the butter. Pour in the stock and cream and bring to a simmer, then gently bubble for 10-15 minutes until the potatoes are really tender.

Add two-thirds of the smoked salmon, stir through and season. Serve in deep bowls with the remaining smoked salmon and snipped chives on the top.