International flavors, internal focus; Bikery owner to open new charity in Bayport

December 30, 2014 - bbq set

Olivier Vrambout of Bayport pulls a fritter of bread from a gas-and-wood-burning oven during L'Etoile du Nord in Bayport, that is set to open in January. (Gazette staff print by Jonathan Young)

Olivier Vrambout of Bayport pulls a fritter of bread from a gas-and-wood-burning oven during L’Etoile du Nord in Bayport, that is set to open in January. (Gazette staff print by Jonathan Young)

A “waffle-powered” café entrance shortly to Bayport will offer general flavors with a concentration on local, anniversary ingredients. Bayport proprietor Olivier Vrambout skeleton to open L’Etoile du Nord Café during 320 Fifth Ave. N., nearby Bayport BBQ, in early January.

Growing adult in a city of Jumet, in a French-speaking half of Belgium, Vrambout shopped during a internal market, canned furnish from a garden and schooled to ready from his grandmother. He also schooled to honour where food comes from and to trust that, by and large, a village can yield what it needs to eat.

L’Etoile du Nord (the name is French for Star of a North and is a Minnesota state motto) takes a judgment of internal food done from blemish seriously.

“Everything we’re doing here is totally organic, A to Z,” Vrambout said. “It’s not anything I’m inventing. … People are only branch behind to a aged way. … You can unequivocally ambience a difference.”

Cauliflower au gratin is one of a anniversary dishes designed for L'Etoile du Nord in Bayport, that is set to open in January. (Gazette staff print by Jonathan Young)

Cauliflower au gratin is one of a anniversary dishes designed for L’Etoile du Nord in Bayport, that is set to open in January. (Gazette staff print by Jonathan Young)

Vrambout’s partner chef, Doug Villavaso of St. Paul, pronounced a judgment is identical to a “slow food movement,” that has gained recognition in new years.

“It’s a accurate conflicting of quick food,” Villavaso said.

The café will underline a accumulation of Belgian waffles — some sweet, some delicious — as good as flatbreads and roasted-on-site organic coffee. It will also offer a accumulation of other flavors that will change seasonally, formed on what’s accessible locally.

“There’s no can opener,” Vrambout said. “It’s all around a season.”

Villavaso recently attempted his palm during creation cauliflower au gratin, couscous pilaf and frittata in a open kitchen, where business will shortly be means to watch him ready their meals.

Coming adult with engaging anniversary menus might sound tricky, though Vrambout and Villavaso have a far-reaching operation of experience.

In further to his childhood in Belgiam, Vrambout has lived in many regions of a U.S., and he ran a café in Bellingham, Wash., for 10 years. After relocating to Minnesota about 7 years ago, he founded a Bikery, a former café and bicycle shop, in Stillwater.

Villavaso has been cooking for 20 years. He used to co-own a grill with his father in New Orleans, though it went out of business after Hurricane Katrina. Since afterwards he’s worked in several restaurants, though has prolonged wanted to work for a European business owner.

“It’s a lot opposite than what we see in corporate environments,” Villavaso said.

For Vrambout, a atmosphere is a large partial of a experience. He wants to emanate a feeling of community.

“I consider a village is a place where people accumulate and feel comfortable,” he said.

He even kept a village in mind when renovating his building.

“Everything here was done locally,” Vrambout said. “We wanted to use what’s accessible in a St. Croix Valley — that’s what this is about.”

Except a wood-and-gas-burning oven, many of a restaurant’s furnishings are refurbished or recycled locally.

In further to Bayport-area residents, Vrambout hopes to offer a bicycling community. He enjoys bicycling and wants to sojourn connected to a sport. But L’Etoile du Nord won’t have a full bicycle shop, like a Bikery did, during slightest not during first. But Vrambout skeleton to keep simple collection around, and he hopes a café will turn a end for cyclists. He pronounced a St. Croix Valley is ideal for biking, and he wants to horde organisation rides that leave from a café.

The café will be open for breakfast and lunch Wednesday by Sunday, commencement in early January. Updated information will be accessible during letoiledunordcafe.com.

Contact Jonathan Young during jonathan.young@ecm-inc.com

source ⦿ http://stillwatergazette.com/2014/12/30/international-flavors-local-focus-bikery-founder-to-open-new-offering-in-bayport/

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