Cook with Jacques and Friends


Karyn Tomlinson

Bill Phelps

Karyn Tomlinson

Hailing from a rural area in Minnesota, Karyn saw at an early age the power of food in connecting people and was eventually drawn to restaurant hospitality. After cooking school at Le Cordon Bleu Paris, a stint as a pastry chef, and a season at Faviken under Magnus Nillson, she found herself on an unlikely career path with an aggressive trajectory. She was the first woman to win a Cochon 555, a national hog butchery competition, and was featured in a documentary called “A Woman’s Place.” Most recently, she opened Myriel in St. Paul which focuses on authentic hospitality, timeless techniques and a close connection to a small farming community. Seasonality and natural inspiration is key to its identity. While small, Myriel has garnered widespread attention and has been featured in places such as Esquire, The Washington Post, and The Wall Street Journal.

Karyn Tomlinson - Farro & Bean Stew

Farro and Bean Stew with Pistou

On my days off, I often find myself craving something warming and comforting, but may not have had time to stock the fridge. As long as I remember to soak the grains and beans the night before, with just a couple pantry staples, I can make this simple and nutritious dish any time of year. Using affordable and accessible ingredients is something I learned from my mom’s cookbook Everyday Cooking with Jacques Pépin. It showed me that cooking was one big, problem solving adventure.

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Photo by: Maddie Uglum

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