Opportunity Village teams with restaurateur to offer Clear Lake unique dining

(Above) Joshua Frederick has partnered with Opportunity Village to soon open The Fieldhouse, serving Farm to Table lunches and dinners in the former Angelina’s location at 14 N. 3rd St.  The building, offering beautiful views of City Park and the lake, had been empty for seven years.  Frederick is pictured along side the new wood-fired grill in the refurbished kitchen.-Reporter photo.

Clear Lake residents and guests will soon have a unique dining option.

The Fieldhouse will open in April in the former Angelina’s- and later Splash, location at 14 N. 3rd Street.  The restaurant will use a Farm to Table concept featuring foods that are fresh, regional and in-season.

In addition to the lunch and dinner menus, the business model for the restaurant is unique.  Opportunity Village has entered into a partnership with Forest City native and trained sommelier Joshua Frederick to run the business.

Opportunity Village Chief Development Officer Michael Mahaffey explained the restaurant is one of a number of ventures the Village has initiated in recent years in an effort to reduce the organization’s reliance on Medicaid funding.  Eighty-seven percent of services offered by Opportunity Village are funded by Medicaid, he said.

The Village had already begun to tap into the growing local food movement.

For more than 30 years, greenhouses on Opportunity Village’s Clear Lake campus were used to grow starter plants and garden produce which were then sold at the General Store or consumed among the campus’ 10 cottages.  Individuals supported by the Village often received job training in the greenhouses, learning soft skills while earning wages.  Last year, under the direction of Jim Jackson, the operation was expanded to new markets.  In a partnership with North Iowa Fresh (NIF) the Village was able to get its products on the shelves of local stores and restaurants.

It will play a key role in shaping the menus at The Fieldhouse.

“We will be buying our produce, as well as meat, local.  The menu will contain a substantial amount of vegetables not certified as organic, but grown in an environmentally responsible manner,” explained Frederick.  Menus, which will evolve seasonally, will note where the meat or main ingredients were produced.

Frederick moved to Los Angeles, Calif. in 2007 to pursue his interest in food with a goal of becoming a sommelier.  While still in school he was hired by a new restaurant in Venice, Calif., called Gjelina.  He began as a server, then was handed the wine program and became a manager of the restaurant within a year.  After nine years in California, Frederick said he began to consider moving back to North Iowa and when property and a home next to his parents’ place became

To read more of this article, please login or sign up for our E-Edition

Comments are closed.