Hamline Church

dining hall

Taste of Hamline

Hamline Dining Hall Launches “Taste of Hamline” Fundraiser for Emma Norton and The Sheridan Story In Lieu of Minnesota State Fair

Hamline Church Dining Hall recently announced its “Taste of Hamline” fundraiser, benefitting local nonprofits Emma Norton and The Sheridan Story. Hamline Church’s Community Brick Oven and State Fair Dining Hall are teaming up to serve fan favorites, Hamline Hamloaf and State Fair Swedish Meatballs.

Food pre-orders will be taken through Friday, Aug. 21 and pickup will be held on Sunday, Aug. 30 from 12 p.m. to 3 p.m. at Hamline Church (1514 Englewood Avenue in St. Paul).

Pre-orders can be placed at https://forms.gle/mQfGkxumyouX2hjMA.

Emma Norton recently honored their long-standing relationship with the Hamline United Methodist Church with the 2020 Champion Award at their virtual Opening Doors Gala last month.

The Hamline Church Dining Hall, celebrating their 123rd year, is the oldest food concession at the Minnesota State Fair and is one of only two church dining halls still in operation. Located two blocks from the Dan Patch entrance, the Hamline Dining Hall was started by a group of church women in 1897 and is now run by more than 250 volunteers throughout the twelve days of the fair who put in more than 3,000 hours serving around 20,000 meals each year.

Each year a part Hamline Church’s Dining Hall proceeds are used to support local non-profit partners. Rev. Mariah Tollgaard, Lead Pastor of Hamline Church said, “Even though the MN State Fair isn’t being held this year, we want to make sure that we fulfill our commitment to support the vital work of Emma Norton Services and The Sheridan Story especially as the need for their services have increased amidst the pandemic. The Taste of Hamline is an opportunity to show love to our neighbors and a way to get a taste of some of the best state fair food!”

About Emma Norton
Emma Norton, founded in 1917, is a nonprofit organization that ensures that hundreds of women, individuals, and families who have experienced homelessness and the additional challenges of chemical dependency, mental health, or a chronic health condition, have a safe, supportive, and affordable home from which to grow and thrive. Emma Norton provides affordable housing, basic needs, and support services in an environment that fosters stability, encourages personal growth, and builds community. For more information, please visit www.emmanorton.org.

About The Sheridan Story
Based in Roseville, Minnesota, The Sheridan Story focuses on the food gaps when children aren’t able to receive free and reduced meal programs. The organization provides weekend and other food gap programs serving over 10,000 children across 300 locations. For more information, please visit www.thesheridanstory.org.

Dining Hall Cranberry Wild Rice Meatball Recipe

Cranberry Wild Rice Meatballs with Lingonberry Preserves

A Swedish-style meatball with wild rice and dried cranberries simmered in a zesty cream sauce and served with lingonberry preserves.

Meatballs: Cream Sauce:
1 pound ground beef 2 cups chicken broth
1/3 cup cooked wild rice 1 cup heavy whipping cream
1/4 cup dried cranberries 1/4 teaspoon allspice
1/4 cup minced onion 1/8 teaspoon nutmeg
1 teaspoon salt 3 tablespoons cornstarch
1/4 teaspoon allspice 1/4 cup water
1/4 teaspoon black pepper
1/8 teaspoon nutmeg Garnish:
1/8 teaspoon curry powder Lingonberry Preserves
3/4 cup bread crumbs
1/4 cup water
1 egg

To prepare meatballs, combine all ingredients; mix well.  Shape into 1 1/2 to 2-inch balls;  place in shallow baking pan.  Bake in 325 degree oven for 30 minutes.  

While meatballs are baking, make Cream Sauce.  In saucepan, combine chicken broth and whipping cream; over low heat, heat just to simmer.  Stir in allspice and nutmeg.  In small bowl, combine corn starch and water; stir until smooth.  Stir into cream mixture; simmer.

After 30 minutes, remove meatballs from oven; transfer to 13×9-inch baking pan or oven-proof serving dish.  Pour cream sauce over meatballs; cover with foil.  Return meatballs to oven and continue baking for 30 minutes.  Serve with Lingonberry Preserves.  4 servings