By Jana Peterson
Pine Knot News
Foodies flock to Food for Thought
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Photos by Jana Peterson / Pine Knot News
Cloquet's Sarah Smith snags a Mexican sope from the Streetcar stand at Thursday's Food For Thought event. According to Streetcar head chef Mike Walsh, the sope was topped with adobo braised chicken, pico de gallo, avocado sour cream, finished with queso.
Frigid weather didn't deter local foodies and community supporters from making their way in record numbers to the annual Food for Thought event at Fond du Lac Tribal and Community College Thursday, Jan. 17.
It was a feast of epic proportions, with local and regional restaurants, bakeries, bars and more providing myriad mouth-watering dishes to be savored in sample-sized bites. Guests (tickets were $30 at the door) wandered from stand to stand, trying everything from dips and appetizers to sandwiches and main course food items to desserts and lactose-free frozen treats.
People get to eat rea...
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