Page 37 - Feast_Vol3

Kurt

Nyguard

Chef

1910 Grille (in the
Historic Park Inn)
7 W State Street
Mason City, IA
641-422-0015
1910grille.com

Why Mason City and the Historic Park Inn?
I have family ties to this area, and I studied
architecture at one point, so the Historic Park Inn’s
ties to Frank Lloyd Wright interest me.

Frank Lloyd Wright’s architecture: does it
influence what’s on your menu?
We get visitors from all over the world because
of Wright. I love to showcase menu items they
can’t get anywhere else. It’s fun to create innovative Moroccan Lamb Meatballs
dishes that aren’t based on a certain protein
or starch. 5 lb. ground lamb
16 oz. red onion, minced
Working with farmers. 1 tbsp. garlic, minced
It’s a partnership. I let them know what I need for 2 oz. ginger, minced
ingredients; they know that I will buy, which gives 1 1/4 c. bread crumbs, panko
them some stability. 5 eggs
2.25 oz. parsley, chopped
Favorite ingredients? 1.25 oz. cilantro, chopped
I’m big into herbs and using different seasonings 1.25 oz. mint, chopped
with different techniques. For example, braising .5 oz. lemon zest, minced
herbs makes the flavors incredible! 1 c. pine nuts, toasted
10 oz. feta cheese
Why do veggies at their peak make better food? 1 oz. salt, kosher
When produce is hand-selected, it has the grower’s .5 oz. black pepper, ground
own stamp of approval. Having the freshest 2 tsp. cinnamon, ground
products maximizes the flavor, so it’s all it should be. 4 tsp. cardamom, ground

Supporting Local. Combine all ingredients in a large bowl and mix by
The more people who support local food the more hand. Portion mix into 1-oz. balls.
the quality and diversity will go up. We can do what Fry in a deep-fat fryer to the desired color. Transfer to
we do because of the renewed interest in foods pan and finish in convection oven at 450 degrees for
from the area. five minutes. Serve immediately.

1910 Grille serves with dill-cucumber Greek yogurt and
herbed couscous with golden raisins.

local-feast.orglocal-feast.org 37 37