New Owners bring Farm-to-Table vision to Fireside Restaurant in McGregor

“I didn’t even hesitate,” Ken said. “I said, ‘Let’s do it.’”

Ken and his wife, Angie Johnson, recently became the new owners of the longtime McGregor dining destination, taking over from previous owners Ty and Corey, whose work and dedication they had long admired. “It was kind of a spur-of-the-moment thing,” Ken said.

“We’ve always admired Ty and Corey and loved what they’ve done. When the opportunity came up, it just felt right.”

For Ken and Angie, the acquisition represents much more than restaurant ownership. It is the next step in a rapidly growing agricultural enterprise centered on cattle, meat processing, and direct-to-consumer food sales through their family operation, Angie’s Acres.

Founded in 2021, Angie’s Acres began with a simple goal: providing family and friends with high-quality, ranch-raised beef and pork. The idea emerged after Ken and Angie purchased a half beef that failed to meet their expectations despite its premium price. That experience became the catalyst for launching their own operation.

What began as a personal frustration soon evolved into a mission-driven business. Angie’s Acres was named in honor of Angie, whose dedication, care, and passion are reflected throughout the ranch. Her commitment to quality and consistency has helped shape every aspect of the operation, from animal care to customer relationships.

Today, that same philosophy is expanding beyond the ranch and into Fireside Restaurant. The couple views the restaurant as the ultimate extension of their farm-to-table vision.

“When I stopped and thought about it, being able to have that outlet at our fingertips to put all of our products into and offer them directly to customers—it doesn’t get any more direct than that,” Ken said. “Having a restaurant that’s truly farm-to-table is something special.”

Their journey has been fueled by strong customer support, something Ken says remains at the center of every business decision.

“We wouldn’t be anything without our customers,” he said. “Whether it’s somebody coming into our farm store and buying one pound of ground beef or a wholesale customer buying $10,000 worth of product, they’re equally important.”

That appreciation stems from personal experience. “I grew up pretty poor,” Ken said. “I remember walking to the bread store with change in my pocket just to buy a loaf of bread. Sometimes it feels like a calling to be able to feed people.”

Today, that mission extends far beyond feeding his own family. “It’s not only feeding our family,” he said. “We’re feeding other people’s families, too.”

Building a Local Food Network

The purchase of Fireside comes as Ken and Angie continue expanding their agricultural operations. After facing challenges with meat-processing capacity, the couple purchased a turn-key processing facility in Henning, Minnesota. The facility is now entering a new chapter as a USDA-inspected processing plant, allowing the business to harvest and process its own beef.

The expansion opens the door to new opportunities, including national distribution of products such as beef sticks and summer sausage. “We’ve invested a lot of time, money and effort to get here,” Ken said. “Now we’re on the tail end of that process.”

The USDA certification also supports a broader vision of helping regional livestock producers by providing affordable processing services, transportation, packaging, and product traceability. “Our goal is to remove as many headaches as possible for farmers,” Ken explained. “We’ve been through those challenges ourselves, and we know what matters.”

More Growth Ahead

The couple’s ambitions extend beyond McGregor. Plans are moving forward for Palisade City Meats, a new retail operation that will offer fresh and frozen meats, deli-style products, and value-added items. While processing will take place in Henning, the Palisade location will serve as a regional retail hub.

Meanwhile, the former bottle shop near Fireside is also being given a new purpose. The couple plans to transform the space into a specialty meat store called The Cattle Woman’s Cut, LLC, offering fresh and frozen beef, pork, jerky, beef sticks, and other products sourced directly from their operation. “We thought, what better than having a place where people can stop before heading to the lake, pick up a steak, a bottle of wine, maybe a little bourbon, and head home?”

The new store is expected to open this fall.

National Recognition

The growth of the business has also created opportunities on a national stage. This summer, Ken and Angie will travel to Canton, Ohio, where Certified Angus Beef cattle they are currently feeding will be served at the prestigious Pro Football Hall of Fame Gold Jacket Dinner.

Ken and Angie are working with Hall of Fame Farms, owned and operated by NFL Hall of Famer Joe Thomas of the Cleveland Browns, by feeding cattle that will be processed and served at the banquet. “It’s been very humbling,” Ken said. “We’ve been blessed with opportunities that we never imagined.”

A Commitment to Community

While expansion plans continue, Ken says the focus at Fireside remains simple: provide excellent food, outstanding service, and a welcoming atmosphere.

The new owners plan gradual renovations to the restaurant, beginning with rest room updates and additional improvements throughout the facility. They are also exploring the return of live music, community events, and monthly meat raffles.

Most importantly, they want every customer to leave satisfied. “We want this to be a comfortable place where people can come in and have a wonderful dinner,”

Ken said. “Whether they’re here for a meal with family or celebrating with friends, we want them to have a great experience.”

If customers aren’t satisfied, he says he wants to hear about it. “We’re not perfect,” Ken said. “But we’re going to do everything we can to make it right.”

Ken and Angie also announced their annual Summer Stock Up Sale, scheduled for July 1–5 at Angie’s Acres, located at 43052 Nature Ave. in Aitkin.

“We are going to fill those freezers this year. Best beef, best prices in the state,” the couple said. “We will also be hosting a free lunch from 12 to 3 p.m. on July 4. On the menu will be free burgers and bratwurst with all the trimmings.”

“The first year we offered samples at the farm, and last year I think we fed about 235 people,” Ken added. “We’re going to do it again this year and hopefully feed even more people.”

Later in the summer, Ken will donate beef, cook, and serve food at the 250 Years Red, White & Remembrance Music Fest at Forgotten Heroes Ranges and Retreat, located at 23796 450th St. in McGregor. The event begins at noon on Aug. 1.

For Ken and Angie, Fireside Restaurant represents more than another business venture. It is an extension of the values that built their farm and meat operation: quality products, customer service, and a belief that feeding people is meaningful work. “Everything we do is a representation of our farm and what we stand for,” Ken concluded. “That’s the same focus we’re bringing to Fireside.”