RECORD FLOODING IN AUSTIN.

ANYWAY, TOO MUCH WEATHER.

>> Cathy: SEE YOU LATER.

HEY, WE'RE GOING TO TALK ABOUT A POPULAR CHEF RIGHT NOW IN WEST CENTRAL MINNESOTA WHO'S TAKING HIS FARM TO TABLE CUISINE BACK TO THE FARM.

ONE GREATER MINNESOTA REPORTER KAOMI LEE CAUGHT UP WITH MATTHEW JENSEN AND HIS WIFE AMBER ABOUT THEIR NEW VENTURE.

>> BURR VINEYARDS IS NEAR BRANDON, MINNESOTA.

IT WILL SOON BE THE SITE OF TONIGHT'S CROWDED TABLE, AND FEATURE WINE FROM THE COLD-HEARTED GRAPES.

>> LIKE I SAID, MY GRANDPA STARTED, AND HE WAS A VETERINARIAN.

>> ONCE A RETIREMENT PLAN, A YOUNGER GENERATION IS AT THE HELM.

FRONTENAC AND MARKHEAD GRAPES CREATED BY THE UNIVERSITY OF MINNESOTA HELPED LAUNCH THE VINEYARD.

>> THESE GRAPES WERE PLANTED IN 2006.

>> AFTER THE TABLE IT'S TIME TO SAMPLE WINE AND HORS D'OEUVRES.

BUT THE WINES AND ALFRESCO SETTING ARE ONLY PART OF THE ATTRACTION.

THE MAIN EVENT IS A FOUR-COURSE DINNER COOKED OVER AN OPEN FIRE BY AREA CHEF MATTHEW JENSEN.

>> WAY TRICKIER THAN COOKING ANY OTHER WAY.

WOODFIRE OVEN, THERE'S SO MANY VARIABLES ON THE HEAT, LIKE HUNDREDS OF DEGREES.

>> BUT IF ANYONE CAN DELIVER WOODFIRE OVEN PERFECTION ON THIS EUROPEAN HERITAGE BREED PORK LOIN, HE CAN.

>> THE FLAVOR OF WOOD IS SO MUCH BETTER THAN JUST GAS OR PROPANE OR EVEN JUST CHARCOAL.

>> WHEN THEY EAT A LOT OF ACORNS IN THE FALL WHICH IS WHAT THEY FED THIS, THE ACORNS TRANSFORM THE FAT, HAS A LOT MORE OMEGAS IN IT AND THE FAT GETS SOFTER AND IT'S A LOT TASTIER.

>> THIS MANGALITZA PORK LOIN WAS PRODUCED LOCALLY IN APPLETON.

HE'S PASSIONATE ABOUT LOCAL FOOD AND PROMOTES THE FOOD HE SOURCES FROM.

>> THEY SOLD THE FARM THIS YEAR AFTER 13 YEARS.

>> ALL THE INGREDIENTS ARE SOURCED LOCALLY FROM WITHIN 30 MILES OF THE LOCATION THAT WE'RE HOSTING.

AND THEN THE HOST FAMILY IS ALSO BENEFITING.

SO THAT'S PART OF THE PRICE TAG.

AND OUR MOTTO IS ESSENTIALLY, YOU KNOW, PUT YOUR MONEY WHERE YOUR MOUTH IS.

>> ABOUT TWO DOZEN DINERS PAY $160 EACH FOR THE EXPERIENCE.

IT'S CALLED THE CROWDED TABLE.

THE JENSENS PARTNER ARE WITH AROUND 6 OR 7 MINNESOTA FARMS PER YEAR.

THEY'RE NOW IN THEIR THIRD SEASON.

THE COURSES ARE ONLY REVEALED TO DINERS AT THE TABLE.

>> YOUR FIRST COURSE TONIGHT IS A CHEESEBALL.

>> COW'S MILK CHEESE FROM RE REDHEAD CREAMERY, FRESH RUBARD TART WITH LETTUCE.

AND OTTER TAIL COUNTY WILD RICE WITH SEARED PORK AND HERB BUTTER.

AND FINISHED WITH A MAPLE BUTTER BLONDIE WITH MACERATED RED CURRANTS.

EVERY COURSE PAIRED WITH BURR VINEYARD WINES.

THE JENSENS ARE DISRUPTING TRADITIONAL FINE DINING AND DO MOST EVERYTHING THEMSELVES.

IT'S NOT WITHOUT BIG RISKS.

>> A LOT OF PEOPLE THOUGHT WE WERE CRAZY WHEN WE STARTED, AND WE STOPPED DOING DINNER SERVICE AT THE RESTAURANT AND STARTED DOING THESE AND PUT THE RESTAURANT FOR SALE SO WE CAN DO IT FULL TIME.

I THINK EVERYONE HERE WHO KNEW US KNEW IF ANYONE COULD DO IT, WE COULD.

>> IT'S IMPORTANT TO SPEND YOUR MONEY LOCAL BECAUSE IT HELPS MAKE US AS A STATE MORE INDEPENDENT ECONOMY-WISE.

THE MORE MONEY E KEEP HERE, THE MORE MONEY STAYS HERE AND THE STRONGER WE ARE, WE ARE MORE RESILIENT TOWARDS ECONOMIC DROPS.

>> THIS CHICAGOAN SUMMERS IN THE AREA AND DECIDED TO GIVE THE CROWDED TABLE A TRY.

>> I REALLY LIKE THAT IT'S LIKE LOCAL FOOD, FARMERS, GROWERS.

THINGS I DIDN'T THINK I WOULD LIKE I REALLY LIKED.

>> THE JENSENS RY TO SPARK CONVERSATIONS WITH CREATIVE SEATING.

SOME SAY IT'S REFRESHING TO SOCIALIZE IN PERSON INSTEAD OF BEHIND A SCENE.

>> SO TO COME OUT INTO A PUBLIC PLACE AND MEET NEW PEOPLE AROUND A TABLE I THINK IS A GREAT OPPORTUNITY.

I THINK PEOPLE CRAVE IT.

>>