See the Menu: A Harvest Feast at St. John's Abbey
Vespers cocktail creation during the Story Feast cocktail hour at our St. John’s Abbey gathering.
For our first-ever Story Feast, we gathered 180 guests in the historic dining hall at St. John's Abbey in Collegeville, Minnesota, the same room that has sheltered Benedictine monks for generations.
The meal was created by Mateo and Erin Mackbee, the husband-and-wife team behind Krewe Restaurant and Flour & Flower Bakery in nearby St. Joseph, Minnesota. Mateo is a 2025 James Beard Award semifinalist for Best Chef: Midwest. Erin's Flour & Flower was named one of the best bakeries in America by The New York Times in 2024.
But their impact goes far beyond awards. Since opening in 2020, Mateo and Erin have become anchors of the St. Joseph community: confronting social justice issues, championing local producers and other culinary establishments in the region, and proving that a small-town restaurant can change the culture around it and inspire community members to create a support system rooted in empathy, kindness, and of course, incredible food! Their food honors both ancestry and a circular economy that sustains itself and thrives.
Their presence at our table made this gathering unforgettable and we were so honored that they created this extraordinary, carefully planned meal and joined us at the Story Feast table!
As Minnesota Monthly wrote: "The dinner served as a meditation on community, craft, and care."
Read the full Minnesota Monthly article about our event and to learn more about Chefs Erin and Mateo
Read Jody Eddy’s interview with Chefs Erin and Mateo
The St. John’s Abbey Story Feast Menu
A Multi-Course Family-Style Feast Inspired by Minnesota Traditions & Seasons
Shared Bites
Walleye Rillettes on Rye Crisps
Wild Rice Arancini with Cranberry Compote
Pickled Garden Accents
Salads & Bread
Seasonal Harvest Salad
Roasted Beet Salad with Horseradish Cream
Rustic Breads & Compound Butters
Main Platters
Braised Short Ribs with Juniper Jus
Maple-Glazed Roast Chicken
Foraged Mushroom & Barley Casserole
Sides
Charred Carrots with Maple & Hazelnuts
Seasonal Grain Pilaf
Corn Grits with Smoked Chili Oil
Desserts
Honeycrisp Apple Galette with Cardamom Cream
Church Basement Sweet Bar Sampler
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