Prepared by Executive Chef Mike Philips

Chef Phillips is an Iowa native who moved to the Twin Cities in 1985 to attend Hamiline College. After traveling and eating in other parts of the world, Mike started cooking in area restaurants such as the Modern Cafe and the Walker Art Center.  He and his wife Michelle opened and ran Chet’s Taverna, a popular neighborhood restaurant that was committed to working with regional and organic ingredients. After operating Chet’s for 6 years, Mike closed Chet’s in 2004.  His interest in sustainable living, organic quality, and European cooking techniques are an integral part of The Craftsman.

We just got done making organic brats and frites for the Mud and Blood Ball. We have enough food for 300 people. Everyone with a ticket will get a brat and frites. If you pre-register, you will be guaranteed food. If you don’t pre-register, I can’t guarantee that you will be fed.

Two of the best cyclocross racers in the country:

Jeremy Powers

Tim Johnson Last year’s US Cyclocross Champ

will be at the Mud and Blood Ball. SRAM made the call and made it happen. Thanks