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Chef Tomlinson brings Vox Creative film crew home to the countryside
February 21, 2020

Nancy Dashwood
Staff Writer

DASSEL, MN – Chef Karyn Tomlinson, who has deep family roots in Dassel, is taking the leap from TV to movies.

Tomlinson, who is the daughter of Tim and Anita Tomlinson, earned acclaim after she won a Queen of Porc title at the Grand Cochon event in September 2018.

She shared her expertise with locals last October at a well-attended Heritage Harvest demonstration at the Evangelical Covenant Church in Dassel.

And this week, Tomlinson was back near her home base, to participate in a film shoot for a documentary by Vox Creative.

Filming on the farm

Tomlinson said Vox’s film has not been named yet, but she has been told it will be shown at film festivals. She is not sure where it will play after that, but knows the end result will be top-notch.

“It’s a high-end production,” she said. “It will look more like a movie.”

The film crew accompanied Tomlinson to several local locations.

The group stopped for conversation and lunch at Dassel’s Sunrise Diner. They popped into the Dassel History Center. They toured Clint and Amanda Scherping’s farm. And they dropped in at Tomlinson’s great aunt Shirley Skalberg’s home.

Farm to table

Tomlinson and Skalberg worked together to prepare a roast that came from Scherping’s farm.

That felt natural to Tomlinson, who has a treasure trove of memories of spending time with grandparents Jeanette and Clyde Tomlinson, at their home on Willis Street in Dassel.

She remembers fishing and gardening with grandpa, and learning all about food and hospitality from grandma.

Tomlinson said Grandma Jeanette made excellent apple pie and Swedish coffee. Jeanette’s Sunday roast was, apparently, legendary. Tomlinson also counts family recipes for fried chicken, and Pepparkakors among her favorites.

Fresh farm-raised food in the city?

While Tomlinson’s fame continues to grow, so do her goals. She has decided she wants to open a restaurant of her own. “I’m looking seriously at a space in south Minneapolis right now,” she said. “Hopefully, that will happen by this summer.”

Her concept for the menu shouldn’t come as a surprise.

“Its focus will be timeless hospitality and Minnesota ingredients,” she said. “I plan to utilize whole animal butchery, and support small and local farms wherever possible.”

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