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Culinary Delight
By Katie Sauck
Photos by Jeff Silker
Experience exceptional food and great hospitality at the March Hare Inn in Saint Peter, Minnesota. With a menu ranging from authentic German cuisine to fine European confections, Chef Sabine Johnson offers a true culinary delight at this private bistro and bed and breakfast.
Sitting down to an intimate conversation with Sabine while sampling her fine food is an indulgence anyone would savor. She shares her story; from growing up in Germany to meeting an American serviceman, falling in love, marrying and moving to the United States. Sabine also expresses her love of cooking and the delight of watching others enjoy the meals she prepares.
Born and raised in Germany, Sabine attended culinary school for three years and studied one year for hotel and restaurant management. She then spent five years as an executive chef in Bavarian restaurants, honing her culinary skills. In 1993, Sabine went on a blind date with an American serviceman stationed in Germany. Cloquet, Minnesota native, Glenn Johnson, fell for the German girl and the two were married. Glenn returned to Minnesota with his bride in 1995. Sabine obtained her citizenship in 2005. Sabine says, “This involved filling out paperwork as well as a written and verbal test at the immigration office in Minneapolis. I proved I can speak and write the English language and then took a test of the history of the United States.” Upon approval, Sabine was sworn in as a new United States citizen.
Settling in St. Peter, Minnesota, Sabine started Konditorei European Cakes and Confections, making delicious cakes and truffles. “There came a point when I knew I needed to get this food out to the public, but how?” Her question was answered when she partnered with the owner of the Donahower House, also known as the March Hare Inn. The inn now offers a reservation only private bistro showcasing Sabine’s delectable talents.
At the March Hare Inn, guests enjoy Sabine’s delectable, culinary talents. Serving anything from her specialty, German cuisine, to Italian, American and Greek food, the private bistro offers a unique personalized service. “We can create a dinner experience,” Sabine says.
“We sit down and customize the menu and the event with you.” In addition to food preferences, Sabine discusses important details including music, flowers and even the scent of candles you prefer. An example of her attention to detail occurred recently during a surprise birthday party held at the inn. “Beforehand, the wife told me her husband does not like tomatoes on his salad and he only wants thousand island dressing,” Sabine explains. “You should have seen his face. I brought the salad to him as his wife requested and he just looked at me. He didn’t say it, but I could tell he was thinking, ‘How did you know?’ It was just priceless.”
The customized service at the private bistro is first-rate and Sabine’s cooking is unparalleled. “It’s hard to talk about food, you just have to taste it,” she says. When served a mixed green salad with fresh tomatoes, cucumbers and homemade vinaigrette dressing, guests rave about the fresh and appealing first course. Sabine’s vinaigrette has an unforgettable, delicious flavor. For the main course Sabine offers many German items including yagerschnitzel, a boneless pork chop topped with homemade gravy. She says, “The gravy includes bacon, onions, fresh mushrooms, white wine and, of course, cream. Everything is cream.” Sabine also makes a delicious beef rouladen with a red wine sauce. Spaetzle accompanies both main courses. These homemade noodles are boiled and pan-fried in butter, resulting in a true Bavarian delight.
For an unforgettable end to the meal, Sabine serves crepes with fresh berry sauce and vanilla ice cream or a raspberry pineapple cream torte. She also offers her infamous truffles. The delicate confections feature ingredients such as fresh squeezed orange juice that makes them melt-in-your mouth good. “It’s just cooking. It’s fun. I love it,” Sabine says.
Seeing the expression on her customer’s faces as they taste her food makes all Sabine’s hard work worthwhile. “It’s like a dream come true, being here,” she says. “The food and the place, they just go together.” The combination of a creative celebration and the comfortable eclectic lodging make any sort of gathering imaginable become a completely customized, gourmet experience.
The March Hare Inn
Sabine Johnson
507.934.5602
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