Bone Appetit – a Fundraiser for Secondhand Hounds

The Depot in downtown Minneapolis is hosting a fundraiser for Secondhand Hounds. Bone Appetit takes place Wednesday, September 12th and will be full of puppies and some of the finest chefs in the state.

You can bid on a night at the Chef’s Table at Bellecour with Minnesota Wild’s Jared and Danielle Spurgeon. Coalition, Hot Indian Foods, and Lord Fletchers are some of the restaurants who are serving food at the event.

Chef Beth Dooley is one of the chefs that will be there. She’s donating a private, in-house cooking session for six. She stops by with some recipes for both humans and dogs!


Serve 4

¼ cup all natural creamy peanut butter
¼ cup rice vinegar
3 tablespoons vegetable oil
2 teaspoons soy sauce
3 tablespoons honey
3 cloves smashed garlic
1-inch piece fresh ginger, grated
Salt, pepper and red pepper flakes to taste

4 cups shredded Napa cabbage
1 cup shredded carrots
1 cup shredded red cabbage
1 red bell pepper, sliced into slivers
1 small cucumber, seeded and sliced into slivers
3 scallions, sliced thin
½ cup chopped cilantro, plus more for garnish
½ cup chopped roasted peanuts, plus more for garnish
Lime wedge for garnish

Whisk together all of the dressing ingredients or whir in a blender. Turn the salad ingredients into a large bowl and toss with just enough of the dressing to lightly coat.


Serves 4 to 6

4 cups all purpose white flour
2 cups oatmeal
½ cup peanut butter
2 cups hot water

In a large bowl, whisk together the flour, oatmeal and peanut butter. Work in just enough hot water to make a firm dough. Knead the dough on a floured surace. Roll out the dough with a rolling pin to ¼ inch thick. Cut the dough and place on a lightly baked cookie sheet. Bake in a preheated 350 degree oven for about 40 minutes.

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