Andy Deutmeyer isn’t your “typical” hospital cook.
Deutmeyer was a chef and owner of Blend, a former upscale fusion restaurant in downtown Cedar Rapids, before he took the chef’s job at Mercy Medical Center.
Given the fabulous meals at Blend and Mercy’s focus on providing fresh and local foods, it’s fitting that Deutmeyer is the go-to chef for the upcoming Local Foods Banquet, a fundraiser for the Iowa Valley RC&D.
Read on for more details about the event, including the night’s menu, from the RC&D:
Join Iowa Valley RC&D in a celebration of Iowa’s local food and farmers!
A flavorful meal of local foods will be prepared by Mercy’s Chef Andy Deutmeyer, with entertainment by the Too Many Strings Band. There will also be a silent auction featuring local wares, a live auction, and local brews and wine. Proceeds from this event support Iowa Valley RC&D’s work to strengthen the local food system in East Central Iowa.
Iowa Valley RC&D is pleased to partner with Mercy Medical Center for this event, as they are one of Cedar Rapids’ leaders in local food procurement.
Through Mercy’s Local Food Initiative, more than 60,000 pounds of local produce is incorporated into their menu each year. Deutmeyer says that this effort means not just better tasting food, but also a more diverse and sustainable food system. “It is part of our mission to give back to the community,” says Deutmeyer. “We have strong relationships with our local farms.”
The event is held at Mercy Medical Center’s Hallagan Education Center on Friday, October 23rd beginning at 5:30 p.m. with a social gathering, silent auction, and entertainment. Dinner and live auction follow at 7:00 p.m. Tickets are $40 per person or $75 for two; they include meal, drinks and entertainment. Tickets are available online by visiting www.ivrcd.org or in-person at the Cedar Rapids New Pioneer Food Co-op, 3338 Center Point Rd. NE.
Pork pate with pickled red onion and carrot on crostini
Local charcuterie tray
Sweet potato pave with mustard-sage aioli
Local greens with black bean-radish salad and beet vinaigrette
Ginger roasted butternut squash and kale dumplings with chile ponzu
Beef brisket en croute, root vegetables and caramelized onion potato puree
Iowa corn chowder
Grilled kale with caramelized vegetables and sweet corn
Apple crisp with candied nuts and nutmeg Chantilly cream