In case you haven’t heard, something special is cookin’ up at Elliot Park Hotel’s Tavola this season. The restaurant’s immersive pop-up dining experience Foraged is capturing the spirit of the season, dishing up spectacular bites and channeling festive vibes for all to enjoy. Executive Chef Erick Garcia is the man behind the mouthwatering magic, transforming Minnesota’s winter landscape into art on a plate using local ingredients. We sat down with Garcia to get the scoop on what guests can expect, his creative process behind building the Foraged menus and the dish you won’t want to miss.
Photography provided by Elliot Park Hotel
How did you get started in the food world?
I grew up in Mexico City surrounded by food, so cooking was always part of my life. I decided to pursue it seriously and went to culinary school there, which opened the door to traveling and learning along the way. After school, I spent time in Spain cooking Basque cuisine, then moved to the U.S. where I worked in kitchens across Seattle and Miami, including luxury hotels and restaurants. Each stop taught me something new, but it always came back to cooking food that feels thoughtful, bold and welcoming. That journey eventually brought me to Minnesota and now to Tavola, where I get to cook the kind of food I love for people to feel right at home.
What was your creative process behind creating the Foraged menus?
Minnesotans love the outdoors and celebrating the seasons. I spent time thinking about what was growing, what was in season and what flavors felt true to us. From there, I built menus that let those ingredients lead, using classic techniques but allowing the natural character of each dish to shine.
How exactly have you incorporated local ingredients into the menu?
We worked closely with local farmers, foragers and purveyors, often building dishes around what they were most excited about that week. Herbs, roots and regional proteins became the backbone, and we used complex preparations to highlight their flavor.
What’s your favorite part of shaping specialty dining experiences?
I thrive when creating a sense of discovery. Specialty dinners give us the freedom to be more expressive and to guide guests through a thoughtful progression of flavors. I love seeing people engage with the food, ask questions and feel like they’re part of something unique.
Is there a dish that guests should be sure not to miss?
Venison is the “sophisticated cousin” to beef. It’s incredibly lean with a fine, tender grain. Far from being “gamey,” our venison offers a clean, earthy sweetness with a depth of flavor influenced by a natural diet. It provides a more complex umami experience than traditional steak.
What do you hope guests take away from Foraged?
I hope guests leave with an appreciation for our local food and the beauty of it. More than anything, I want the experience to feel memorable — a reminder that great food doesn’t need to be complicated, just honest and thoughtfully prepared.
