Good food from scratch: Sanford Center executive chef dedicated to making a name for Bemidji cuisine
Elbert Smith considers himself old-school. Stubborn, even. Name a menu item at the Sanford Center and it’s likely made completely from scratch, from the pizza dough to the salsa to the hamburgers.
“I’m one of the oldest chefs that still likes to do a lot of things from scratch,” he said. “I’m stubborn a little bit.”
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