Chef Biography
Mark Haugen was raised on the aromas of his grandmother cooking dishes from her native Greece. He worked in restaurants while attending the University of Minnesota, which were a training ground in classic French cooking.
After graduation in 1981, he became the executive chef at Tejas of Minneapolis, bringing southwest cuisine to the upper Midwest. In 1987, He and Wayne Kostroski started Cuisine Concepts which included the Taste of the NFL. In 1988, John Mariani of Esquire Magazine named it one of the most exciting restaurants and in 1994, the Great Chefs television crew showed up to tape him for Discovery Channel’s Great Chefs – Great Cities series and also their Great Chefs of America television series.
Also in 1994, Chef Haugen started and co-owns the Franklin Street Bakery, a wholesale bakery. In 2004, he and Wayne Kostroski opened a retail section of the bakery called Loring Kitchen, but that closed in December of 2015. The wholesale section remains in operation today in 2016.
Recipes
Grilled Chicken-Wild Rice Burrito with Salsa Roja
Serving: 4 Print Grilled Chicken-Wild Rice Burrito with Salsa Roja By Great Chefs October 6, 2015 Minnesota’s wild rice dresses up plump burritos. The burritos are served on a plate of Salsa Roja. Note that the salsa is made with vegetables which are charcoal-broiled, then chopped. The blackened bits add a smoky depth to the […]
Lime-crusted Trout with Jicama-Mango Relish
Serving: 4 Print Lime-crusted Trout with Jicama-Mango Relish By Great Chefs October 5, 2015 Lime zest adds zing to sauteed rainbow trout. Jicama-mango relish, a slaw of crisp jicama, mango, and red bell pepper with jalapeno and cilantro for a southwestern flavor, is served with the fish. The southwestern tomato-tomatillo vinaigrette laced over the plate […]
Smoked Chicken-Tortilla Soup
Serving: Makes six 8-ounce bowls Print Smoked Chicken-Tortilla Soup By Great Chefs October 2, 2015 A wonderful cold-weather dish, this soup can be simplified by purchasing prepared smoked chicken pieces, available in plastic packages in most stores. If you choose to smoke your own, you can do it a day or so ahead. The chef […]