GOLDEN VALLEY, Minn  --  Minnesota Monthly’s 6th Annual GrillFest will take place next weekend, Saturday, May 13 and Sunday, May 14 from 1 – 5 p.m. at CHS Field, the home of the St. Paul Saints. 

Callie Andersen of Minnesota Monthly and Doug Huemoeller, President at Kitchen Window joined KARE 11 Saturday to share more details on what to eat and drink at the event. 
 
This two-day outdoor festival provides you with the chance to sample your favorite grilled foods and taste summer wines and specialty craft/seasonal beers. Test out the hottest grills, gather recipes, and learn how to barbeque like a pro. Get the latest grilling tips at the grilling stage and discover perfect pairings in the Big Green Egg cooking pavilion.
 
A GrillFest ticket includes all samples of food and beverage. GrillFest will occur rain or shine and is a 21+ event. 
 

Tickets are $50 in advance/$55 at the door. Save $5 online with promo code: KARE 

Kitchen Window’s Cuban Joe Stuffed Potato

Ingredients
4 Russet potatoes (80 count), cut in half lengthwise
4 ounces smoked pork, pulled
4 ounces smoked ham, shaved
½ cup dill pickle, diced
½ cup jack cheese
½ cup sour cream
Salt and smoked black pepper to taste

Dijonaisse ( ½  dijon mustard, ½ mayonnaise)

Method
Preheat grill to 400 degrees
Roast whole potato until it reaches 205 degrees
Let potato cool slightly, cut in half lengthwise, and scoop out potato from skin, leaving about 1/4” of potato on the skin
Mix scooped potato with remaining all ingredients
Place potato in grill until cheese is melted and it reaches 160 degrees
Drizzle potato with dijonaisse


Kitchen Window’s Latin Joe Stuffed Potato

Ingredients
4 Russet potatoes (80 count) cut in half lengthwise
8 ounces beef barbacoa, shredded
8 ounces onion & green pepper grilled, diced
½ cup jack cheese
½ cup sour cream
Salt and smoked black pepper to taste

Chipotle crema (2 tablespoons chipotle in adobe, 1 cup sour cream)

Method
Preheat grill to 400 degrees
Roast whole potato until it reaches 205 degrees
Let potato cool slightly, cut in half lengthwise, and scoop out potato from skin, leaving about 1/4” of potato on the skin
Mix scooped potato with remaining all ingredients
Place potato in grill until cheese is melted and it reaches 160 degrees
Drizzle potato with chipotle crema