Updated: 08/10/2018 3:45 PM | Print Story |  Email

Chef Camp 2018

At the end of August something magical will take place in northern Minnesota. It’s a camp unlike any other. There’s swimming, canoeing, archery and crafts. But there’s also award winning chefs, teaching you cooking skills you won’t learn anywhere else. It’s called Chef Camp, an outdoor cooking adventure in Sturgeon Lake.

At Chef Camp, take hands-on classes with the region’s top chefs and eat gourmet meals under the stars. Chef Nettie Colon is this year’s official camp cook. Nettie stopped by our studio to show us how to make a traditional Peruvian dish – one that you can also learn to make at Chef Camp.


Pachamanca A la Olla
Pachamanca in a Pot
Recipe by Nettie Colón
Serves 4

Pachamanca is a traditional Peruvian dish normally cooked in an underground fire pit. This is an adaption for the oven to create a special alternative to your average casserole.

1 bundle fresh mint
1 bundle fresh cilantro
6 garlic cloves
3 green chilies, seeded
1/4 cup olive oil
1 cup sherry vinegar
Salt & pepper
4 pieces of bone-in chicken (legs & thigh preferred)
4 pieces boneless leg of lamb (4 ounces each)
4 medium Yukon Gold potatoes
2 sweet potatoes, halved
1 bundle fresh thyme
2 ears of corn, halved crosswise
1/2 pound fava beans or edamame in their shell
1 package of banana leaves

Heat oven to 350°F.
In a blender add mint, cilantro, garlic, chilies and blend. Drizzle the oil in until completely mixed and well blended. Season with salt and pepper to taste.
Place the chicken and lamb in a large container with a lid. Add the herb and oil mixture. Cover and marinate in the refrigerator overnight.
In a Dutch oven, cover the bottom of the pot with banana leaves long enough to cover over the top.
Layer the potatoes and sweet potatoes in the bottom of the Dutch oven. Top with the marinated lamb and chicken, reserving the left over marinade.
Top with the thyme, corn and fava beans. Spoon the reserved marinade over the top and wrap with the banana leaves; cover with the lid.
Bake in the center of the oven for 1 1/2 to 2 hours or until lamb is tender.
To serve, place the Dutch oven in the middle of the table and serve family style. Pachamanca is all about community and breaking bread together.



Tickets start at $550 – click here for ticket details.
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