FireLake Ends the Summer with its Much Anticipated
Annual August Corn Festival

Chef Paul Lynch serves up innovative dishes made with locally grown corn

MINNEAPOLIS, August 15, 2007 - Every August, FireLake Grill House and Cocktail Bar celebrates the most popular vegetable - corn - with a special menu created by Executive Chef Paul Lynch, which underscore its versatility with a variety of mouthwatering dishes that reflect the flavor of the Midwest.

FireLake's August Corn Festival starts the day off right by offering customers a heaping plate of Soufflé Johnny Cakes. This delicious morning dish is made with corn meal batter, served with vanilla yogurt and seasonal fresh berries.

While deciding what to order from the lunch or dinner menu, snack on Chef Lynch's tasty seasonal corn muffins. Guests find they can't stop after just one!

Another annual favorite is the warm Fresh Corn and Crawfish Bisque, served as a starter or an entire meal.

The Summit Ale Battered Crawfish is a delectable creation from Chef Lynch. The crawfish is coated in an Heirloom Cornmeal batter and served with a sherry scallion sauce.

For veggie-lovers, the Minnesota Salad is served as a side, a meal or family style. The salad has cut fresh corn, bacon, tomato, cucumber, onion, Chevre cheese, wild rice croutons, all drizzled with a flavorsome balsamic vinaigrette dressing.

Completing the menu is the much anticipated Grilled Wild Caught Lake Bass. This Lake Superior White bass is served swimming in summer corn succotash and corn broth.
The perfect complement to any entrée is the Flame Roasted Corn on the Cob. This timeless dish is served with a spicy Cumin Lime Butter.

Not to disappoint those looking for something sweet after dinner, Chef Lynch serves up a traditional Sweet Corn Chess Pie, a scrumptious summer dessert served with fresh apricot compote.

Continuing his commitment to using produce grown in Minnesota, Chef Lynch purchases all corn from area farms including Axdahl Farms in Stillwater and Pahl Farms in Apple Valley.

FireLake Annual Corn Festival 2007
Axdahl Farms - Stillwater
Pahl Farms - Apple Valley

Flame Roasted Corn on the Cob
Cumin Lime Butter $4.00

Seasonal Muffin
Corn!

Soufflé Johnny Cakes
Corn meal batter, vanilla yogurt, fresh berries
$8.95

Fresh Corn and Crawfish Bisque
Side $5.25 Meal $7.25

Summit Ale Battered Crawfish
Heirloom Cornmeal batter, Sherry Scallion Sauce
$9.95

Minnesota Salad
Cut Fresh Corn, Bacon, Tomato, Cucumber, Onion,
Chevre, Wild Rice Croutons, Balsamic Vinaigrette
Side $6.50 Meal $8.75 Family $16.95

Grilled Wild Caught Lake Bass
Lake Superior White bass, summer Corn succotash, corn broth
13.50 Lunch 20.95 Dinner
Sweet Corn Chess Pie
Fresh Apricot Compote
6.75

FireLake Grill House & Cocktail Bar, located in the heart of the city's bustling downtown and just off Nicollet Mall, serves breakfast, lunch and dinner. The menu's classic Midwestern meets Mediterranean mix best captures the food at FireLake. Featuring an exhibition kitchen with several prime seats fronting the line allow diners to watch chefs deftly coach the flame-licked chops, steaks and fish roasting in the brick oven and chickens turning lazily on the wood-burning rotisserie. FireLake is located at 31 South Seventh Street; 612.216.FIRE (3473).

For more information, visit www.firelakerestaurant.com .