The Chef

Chef Jeni Bergan

In 1992, Jeni moved from Webster, SD to Sioux Falls, SD to study at Augustana College. To pay her way through college, her part-time job was prepping food, hauling tables and chairs, and serving parties. In 2001, she stumbled upon an ad for a home study cooking course. She coupled that with endless hours of watching cooking TV, and took a leap of faith and opened her own catering company.

Chef Jeni & Company is blessed with an incredible group of people who truly love what they do. They are a catering company serving your wedding, social, and corporate event needs. A passion for food and the people they prepare it for defines who they are.

Learn more about Chef Jeni’s catering company.

The Show

Midtown Coffee Radio Hour: Live Recording

Nick and Kristina Jackson began the Midtown Coffee Radio Hour two years ago to inspire community and coziness through skits, songs, and guests. Think of it as a South Dakota version of Prairie Home Companion.

In December of 2020, the pair launched the first episode of the Midtown Coffee Radio Hour, inspired by some of their favorite radio programs that were no longer on air. It all started as a podcast recorded at their church and quickly grew in popularity.

Midtown records in front of a live studio audience at the Augustana University in the Back Alley Venue and releases their episodes as a podcast via Spotify.

Learn more about Midtown Coffee Radio Hour.

Listen to Midtown’s past shows.

The Menu

The Menu

COURSE ONE
Nibble platters & boards with breads & herb butter, crackers, house made southern pimento cheese, fig jam, local cheeses, olives.

COURSE TWO
Winter house salad — baby spinach and greens, strawberry fresh basil vinaigrette-dried cherries, goat cheese, house made cornbread croutons, toasted pecans.

COURSE THREE
Champagne Chicken —grilled chicken breast topped with a Prosecco cream sauce and fresh herbs over penne pasta.

Beef Stroganoff —  tender long-simmered beef smothered in sour cream, mushroom, & onion gravy served over roasted garlic mashed potatoes.

Roasted Vegetable Platter—butternut squash, bell peppers, zucchini, grilled corn.

COURSE FOUR
Dark chocolate pot d’ creme with fresh vanilla bean whipped cream.