Well I'm glad you asked! - Or did you?
Oh well, nobody is going to "toot our own horn" so I am going to do it for us.
Since our last post from May 2016, we have been busy, busy, busy!
We have picked-up a few more awards along the way, including the "Chef's Choice" award at the Bite of Burnsville on March 2nd, 2017 as well as the "People's Choice" award at the Bite of Burnsville on March 1st, 2018. The Sun-Thisweek paper awarded us with the "Best Sunday Brunch" and "Best Bloody Mary Bar" in December, 2017. And in November, 2018 Morgans was awarded the "Restaurant Sustainability Award" from the Minnesota Restaurant Association at its annual awards ceremony (see next blog for more details on that).
Additionally, our Premier Sunday Brunch Buffet has taken-off like a rocket!
Every week we are seeing more and more followers to the best Sunday brunch buffet south of the river... It's no wonder with the unmatched selection and made-from-scratch-EVERYTHING - including DESSERTS. You really should try it if you haven't already. Please note - reservations are extremely appreciated and often required as brunch can be quite busy.
Another growth spurt we are enjoying is hosting numerous Holiday Parties for both businesses and private parties. Our tastefully appointed spaces work perfectly for any holiday party or get together. From 10 to 300 guests, we have a perfect solution for you. Please contact our catering department at 952-646-3609 or catering@nicolletinn.com for more details! Dates are filling up FAST!
There's more news, more things happening and more things to come. Keep an eye out for some great wine dinners from our new Executive Chef, Olivier Lagier as well as a new menu in the months to come.
For details on all the above or to make reservations, check out our website at MorgansFarmtoTable.com.
That's all for now,
Cheers!
Monday, November 26, 2018
Morgan's Wins Restaurant Sustainability Award from the Minnesota Restaurant Association
Morgan's Farm to Table is proud to announce being awarded the Restaurant Sustainability Award from the Minnesota Restaurant Association. The award was accepted on stage at the Minnesota Restaurant Association's annual Holiday Party and Awards Ceremony. by Restaurant General Manager, Michael Lynch and Food and Beverage Director, Michael Goodman.
To see a video of Morgan's sustainability practices, CLICK HERE .
Morgan’s Farm to Table does business in a way that preserves local family farms, utilizes minimal resources and is knowledgeable about the sourcing of all ingredients. The staff enthusiastically recycles, purchases products that contain minimal packaging and uses as few natural resources as possible, such as utilities. Morgan's Executive Chef, Olivier Lagier, uses many Minnesota farmers and producers, including beef from Olivia, vegetables from Wells, cage-free eggs from Owatonna, greens from Waseca, meats from Glencoe and rice from Bemidji.
Morgan’s prints its mission and practices on menus, highlighting its stewardship of the
environment and its support of local/sustainable farms and producers. The restaurant is
located within the Best Western Premier Nicollet Inn in Burnsville, a “green hotel.”
To see a video of Morgan's sustainability practices, CLICK HERE .
Morgan’s Farm to Table does business in a way that preserves local family farms, utilizes minimal resources and is knowledgeable about the sourcing of all ingredients. The staff enthusiastically recycles, purchases products that contain minimal packaging and uses as few natural resources as possible, such as utilities. Morgan's Executive Chef, Olivier Lagier, uses many Minnesota farmers and producers, including beef from Olivia, vegetables from Wells, cage-free eggs from Owatonna, greens from Waseca, meats from Glencoe and rice from Bemidji.
Morgan’s prints its mission and practices on menus, highlighting its stewardship of the
environment and its support of local/sustainable farms and producers. The restaurant is
located within the Best Western Premier Nicollet Inn in Burnsville, a “green hotel.”
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