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Restaurant focuses on local flavor
In addition to cooking from scratch, Grant and Courtney Greenlund grow much of the produce served at The Field. Photo by Suzy Giovannettone Cope

Restaurant focuses on local flavor

Meet Grant Greenlund, head chef of The Field Restaurant and Lounge in the LaMoure County, N.D., town of Adrian, population 110. The Field prides itself on serving dishes made primarily with fresh local ingredients that correspond with the seasons.

“You can do a lot of different things with fresh produce and herbs,” Greenlund said.

The menu is not extravagant by any means — mainly burgers, pizzas, steaks and appetizers. But you will find something unique to enjoy every week.

You won’t find anything frozen at The Field. All cooking is done from scratch — including the bread, pizza crusts and sauces.

“We pride ourselves in not using normal, store-bought food,” Greenlund said.

Where does the food come from?

All hamburger, bacon and rib-eye come from the LaMoure Locker in LaMoure, N.D. Steak is purchased from local producers in Jamestown. Hydroponically grown lettuce is brought in fresh each week by a local farmer. Occasionally, seafood is acquired from suppliers in Jamestown as well.

Greenlund adds that they like to rotate their business around the area. The menu revolves around availability and what is in season. He and his wife, Courtney, maintain a garden behind the restaurant, which plays a major part in determining what is on the menu each week.

Nearby growers bring in a variety of vegetables ranging from sweet corn to kale. The grain elevator across the road provides some produce as well.

Any large- or small-scale farmer is welcome to market his or her produce to The Field. Greenlund is open to supporting as many local farmers as possible and welcomes the opportunity to be creative with the ingredients he purchases.

“A lot of our produce is purchased from farmers who just stop by,” Greenlund said.

The Greenlunds’ garden is just behind the restaurant. Some other food is purchased from the elevator on the other side of the road.  Photo by Heidi Marttila-Losure

The Greenlunds’ garden is just behind the restaurant. Some other food is purchased from the elevator on the other side of the road.
Photo by Heidi Marttila-Losure

Rich with history

Dave Heinrich, the board president of The Field, has roots in Adrian. He grew up in the small town, and his dad attended the school. The entrance to The Field displays the original bell, which is a memorial to the old schoolhouse that previously stood on the same property.

“It was important to us to incorporate history into the building,” Heinrich said.

Today you’ll find the town’s history and school memorabilia displayed on the walls as you dine in.

The Field, named for the adjacent baseball field, was initially designed in 2009 by the townspeople. About 15 investors pooled money together to get the eating establishment started.

Invested in the community

The establishment was set up as a cooperative so everyone could participate in the overall management. Shares are purchased at $10 each. In order to vote in the cooperative, members must purchase at least 100 shares or contribute through volunteer labor.

The cooperative members and other local contractors constructed the building, and the doors opened for business in June 2012. A board of 35 voting members manages the facility.

It was critical to the board members that they find employees who are connected to the community. That is what will make the cooperative work in the long run, according to Heinrich. Grant and Courtney were living in Jamestown, but moved to Adrian when they were invited to join the team in December 2013.

“I felt it was a great opportunity to work with fresh foods. Using fresh foods gives me space to explore and get creative. I enjoy trying different things and thinking outside the box,” Greenlund said.

Using local food supports the investment to the community. “It adds value to our products,” Heinrich said, “and to the local economy as well.”

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