Tully and Marie's - local foods in Middlebury, VT

On a recent trip out East, my husband and I took advantage of the local foods movement in Vermont to taste some of the best that Vermont has to offer.

On an icy drive through Vermont on Highway 7 in December, we decided to stop in Middlebury, VT. The shire town of Addison County, Middlebury was chartered in 1761. It was settled just after the Revolutionary War. In Middlebury, you can visit a monument to John Deere and his invention of the "the plow that broke the plains." Word.

Charming is an adequate word for Middlebury - especially during the holiday season, when the historic buildings were capped with snow, the fireplaces were roaring, the snow-covered pines were twinkling with lights, and the hand-crafted wines and beers were pouring.

The Vermont Fresh Network helps Vermont farms and restaurants partner to provide the freshest local food at restaurants. We scoped the scene and discovered one such restaurant in Middlebury. We stopped for dinner at Tully and Marie's located on Bakery Lane (isn't that an adorable name for a lane?).

(photo from Mid Vermont Dining)

Tully and Marie's has a bonafied MISSION regarding sustainable foods, and by gosh, they want to share it! Their mission is printed on the backside of the menu, and takes up the entire page. Highlights from the mission include: "Processed foods are shunned....We do not support the Asian farmed (black tiger) shrimp industry which utilizes pesticides, fungicides, and herbicides and ruins good farm land with flooded salt water......We never serve standard commercial salmon because it is raised by unsound methods using overcrowded pens, antibiotics, pesticides, fungicides and even dyed food to make the salmon pink."

We all know sustainable seafood is next to impossible for many species, but Tully and Marie's goes out of their way to do the best they can with what's available, and that was appealing to me.

We selected a cozy diner-style table overlooking the river, and spent some time puzzling over the architecture and decor. Not surprisingly, we started our meal with a large plate of steamed Prince Edward Island Mussels served with scallions & cilantro in a red curry broth. They were perfectly tender, and the tangy red curry broth was tasty, but not overwhelming.

Taking advantage of the sustainable seafood available, I ordered the nightly grilled seafood risotto - Tully and Marie's offers a nightly selection of grilled seafood served over saffron-infused risotto, oven roasted tomatoes & spinach.

My dish consisted of scallops, Prince Edward island mussels, ocean-caught shrimp from Mexico, and organic salmon raised in Scotland using sound aquaculture methods. The roasted tomatoes & spinach nestled underneath the risotto was perfectly paired with the tender mussels and shrimp. The scallops neither added nor detracted from the dish. They were tender, but not particularly flavorful. I could have done without the salmon, as I'm simply not a fan of salmon - no matter how much I try. The salmon flavor was slightly overpowering in the dish, for me, but I believe a salmon lover would like this dish. A seafood craver would find this dish adequate enough to satiate that craving for several months. I paired it with a Raptor Ridge Pinot Gris, Willamette Valley, 2005.

gerg ordered the Laplatte Farm’s black angus, naturally raised, hormone & antibiotic free London broil (now that's a mouthful). It was plated with asiago and mushroom risotto and local roasted root vegetables. The beef was tenderized appropriately and prepared nicely. The risotto on gerg's plate was superior to the risotto on my plate. The sharpness of the asiago gave it a blast of flavor that my saffron infused risotto lacked.

We didn't get to try their house made chorizo, which sounded tasty. There was also a Vermont apple crumble pie that was calling our names, but I had a belly so full of seafood that I felt like a shark for the rest of the night.

Tully and Marie's: new American chow meets Art Deco on the river. Fresh, seasonal, sustainable, local food zealots.

7 Bakery Lane
Middlebury, VT 05753
802-388-4182
tully@tullyandmaries.com
www.tullyandmaries.com

[where: Sustainable Food, Middlebury, VY]

Sage Student Bistro - a Highlight in Omaha

A recent trip for my day job landed me in Omaha, Nebraska.

There, I had the opporunity to enjoy a dinner a Sage Bistro at Metropolitan Community College.
College cafeteria food? What's so special about that?

Our dinner at MCC was prepared by students enrolled the the culinary arts program. The students prepared local foods dinner for myself and my colleagues, and we were treated to some of the finest grub that Omaha producers have to offer.

(click on the image to enlarge it)

On our menu, the chef listed the sources of the ingredients, a rare treat on a menu, and something I truly appreciate.

Our entree was a roasted lamb rack. The lamb was overcooked, sadly. It was still edible, but the star of the dish was the mix of red beans paired with it, which were chock full of slices of amazing Loukanika sausage from Bluff Valley Farms. Loukanika is a greek sausage. Ours was made with ground pork and lamb, and seasoned with orange rind. It was my first time trying Loukanika sausage, and it certainly won't be my last - that's some darn fine sausage! No booze was served during our meal, but guests can carry in their own bottle of wine.

The squash confit was a delight, and something I've never tasted before. The butternut squash was smooth, with a depth of flavor that was charged by the confit technique.

The pear and cranberry crisp was done up right with a brandy-cider flambe that was prepared in the dining room. Pyrotechnics during a meal? Why not? It's a bunch of college kids, afterall. The crisp was served with a creamy french-style ice cream, made with eggs, that was speckled with vanilla bean.

After dinner, the chef offered entertaining stories while we sipped coffee, and it was great to hear about his experiences and relationships with each of the producers featured on the menu.

Details: MCC is the only educational institution in the country to offer a program in Culinology™. Culinology blends traditional culinary arts with food science. MCC ranks in the top thirteen culinary schools in the United States, and the cost of the entire program is only about $3500.

Worth noting: The students at Sage Bistro offer a menu degustation for four people for $145 in their dining room.

---------------------------------------------------------------------

And just in case you're wondering, yes, I did indulge in some Omaha steak while in Omaha. I'm not a steak person, but when in Rome....

I had a 8oz. fillet at Omaha Prime. Located in Omaha's Old Market district, Omaha Prime is one of the few restaurants in the country to serve exclusively USDA prime grade beef. Our group of six was escorted to a beautiful table on the second floor. I was one of two women in the dining room. They do it right at Omaha Prime - white jackets, family style sides, and a spectacle of raw beef presented before you place your order.


I topped my steak with some locally made Maytag bleu cheese and I opted for a Fat Tire Amber Ale instead of wine. It was delicious.

[where: Sustainable Food, Omaha,]

Kick and Ye Shall Receive: The Himalayan

I've been kicked by Girl Friday!

Grad school, day job, and a tiny food budget have been keeping me out of restaurants and in the kitchen lately, but not so much that I couldn't make it out and around the block to try the new Himalayan restaurant in Seward.

The Himalayan proclaims on their web site: "With a desire to bring authentic Nepalese cuisine to the heart of the Twin Cities, we have now opened Himalayan just across the river in Minneapolis. Come experience the flavors of Nepal, Tibet and India at the Himalayan restaurant with a beautiful view of the Himalayan mountain range. " Himalayan mountain range? In Minneapolis?? Nah. It's just a giant photo of Mt. Everest.

If there's one thing I know about Himalayan restaurants, it's that there's gonna be dumplings, and if there's one thing I know about me, it's that I ADORE all dumplings.

So on a late Sunday evening, gerg and I headed to The Himalayan for one purpose - to eat momos. What are momos? They're steamed dumplings, and at the Himalayan, they're served with "your choice of meat or vegetarian or chicken or yak."

We settled at the only open table and scanned the menus. I was conflicted, but after tapping into my love for fried dumplings, we settled on the kothe. What are kothe? They're fried momos! Genius!

The yak kothe are yummy at The Himalyan. They source the yak from a farm in St. Cloud - I'm guessing it's sourced from Hooper's Yak Ranch . Yak are native to the Tibetan Plateau of the Himalayan Mountains, but apparently also like Minnesota. The yak meat at The Himalayan is tender, juicy, and flavorful. Seriously, try the yak kothe...unless you don't eat meat.

While I could have eaten only dumplings for dinner, I noted a Palak Paneer dish on the menu. Palak Paneer is spinach and cheese cubes suspended in a creamy sauce with spices, and it's one of my favorite comfort foods. Now, the paneer ain't like cheese curds, y'all - paneer is a fresh and delicate cottage cheese made from whole milk. The Palak Paneer at The Himalayan was different from others I've had. It was much creamier than others I've had - mouthcoating, rich, flavorful, very comforting on the comfort food scale. I ordered medium spiciness in my Palak Paneer, and it definitely had some heat. I also ordered some garlic naan bread to go with the Palak Paneer, and it was some of the best nan bread I've had in years. These two big pieces of unleavened bread were soft and nicely blistered, and piping hot.

To drink, I ordered a mango lassi. The mango lassi was interesting at The Himalayan. A lassi is a sweet yogurt based drink made with mango in most cases. The Himalayan's version seemed to have a higher yogurt ratio than others I've had, which is ok if you like yogurt, and I do. It was less sweet than others I've had. The yogurty lassi definitely did the job cooling my mouth, which was feeling pretty firey after the Palak Paneer.

The night we were there, they were hosting an event, and they had one table to spare for us. Our service was prompt, despite the crowd.

I'll definitely go back. I want to try the yak momos, the kwati (lentil soup) and the bheda ko masu (lamb curry).

2401 E. Franklin Ave.
Minneapolis, MN 55406
612-332-0880

[where: Sustainable Food, St. Paul, Twin Cities, Minnesota]

Cooqi's Gluten Free Pizza Crusts on Tuesdays at Pizza Lucé St. Paul

From Pizza Luce:

It's true! Due to overwhelming customer demand we're happy to announce that we're now offering a gluten free menu available only on Tuesdays only at our St. Paul location. Beginning Tuesday, October 14th our Gluten Free menu will be offered alongside our regular menu every Tuesday. We're proud to offer Gluten Free pizza crust from Cooqi Bakery in St. Paul. This menu will contain nearly all of our speciality pizzas and toppings as well as some delicious new items such as our gluten free stuffed shells and pasta and Redbridge Gluten free beer.

As you might imagine offering a gluten free menu in a flour rich pizza restaurant is so simple task. We take gluten contamination very seriously and we've completed a precise review of all of our ingredients and have developed procedures and staff education and training so that we can prevent any possible cross contamination. However, as diligent as we are, there is always the very small chance that risk of gluten contamination as we don't have a completely gluten free kitchen.

At Pizza Lucé it is very important part of our culture to serve all of our customers, regardless of whether they're celiac, lactose intolerent, vegan, vegetarian or none of the above. We're proud to offer this new menu! Free free to join us and if you'd like to be updated with information about this special new menu or you know others who might be interested, please rvsp for our gluten free newsletter by emailing us at glutenfree@pizzaluce.com.

Cooqi will be supplying the crusts. At cooqi, "[They] espouse a radical and uncompromising food philosophy, that 'we are what we eat,' and we need to eat great things for our bodies: whole grains, organic, no trans fats, no refined sugars, real ingredients, freshly milled-not just not bad for you, but good for you."

[where: Gluten Free Pizza, St. Paul, Twin Cities, Minnesota]

Crosspost: jP American Bistro - Closed

I was saddened when I read this today, and I blogged about it on my other blog:

JP’s American Bistro Closed. Tragic.

I don't know anyone who ate there and DIDN'T enjoy it.
JP Samuelson has a fancy for local ingredients and always featured fabulous seasonal dishes. I, for one, wanted to kiss him the last time we were there.

It wasn't the food that caused jP to close. It couldn't have been the food. The food was so darn tasty.

In Dara's blog, JP is quoted saying:

The construction [endless, at Lake and Lyndale] finally got to us. With the economy, the construction, Minneapolis property taxes—after our first year, because the property had been redone, our taxes went up by three-thousand dollars a month. Nobody had budgeted for that. The construction was supposed to happen in one year, but they came back and started on Lake Street, and at some point you have to cut your losses.

----------------

You can read the following statement on the jP website:

We are sorry we have to announce the closing of jP American Bistro after 5 and 1/2 years of serving our community. We want to thank all of the countless people who graced our doors and gave us a chance to serve them. It was a privilege and an honor.

Please stay tuned to our website for future updates. We are sorry we won't be able to serve you this holiday season but for those looking for holiday gatherings contact JP directly.

Once again, from all of staff past and present, thank you for sharing all of your memories, weddings, anniversaries, birthdays, engagements, hopes and dreams. With the deepest repsect, Namaste.

jP, Cheryl and Evie

-----------------

BOO! I say, BOO!


[where: Sustainable Food, St. Paul, Twin Cities, Minnesota]

Reetsy's Dreamy Destination: Canoe Bay

I lived most of my life in Wisconsin before relocating to Minneapolis a few years ago. As much as I enjoy shaking my tail feather in the Twin Cities, sometimes I do miss Wisconsin and my friends and family there.

On top of having countless numbers of friends and family to visit in Wisconsin, I now have a new vacation destination: Canoe Bay Resort.

The amenities are all there, and some bonus features I've noted include: a library, 3 private lakes, and a number of green construction building practices: "In addition to recycling bottles, paper, etc. and using virtually no synthetic products of any kind, we have selected the most advanced and efficient products for everyday functions at Canoe Bay."

A cabin at Canoe Bay - photo from Forbes Traveler

But wait one second. Isn't this supposed to be a blog about sustainable foods?

CHECK IT.

"Since the inception of Canoe Bay our mission has been to procure for our guests the finest indigenous, naturally-raised foods."

Canoe Bay is hitting pretty heavy in local, chemical free foods in their dining room. Their produce suppliers neither use insecticides nor pesticides and, in most cases, are certified organic. Canoe Bay sources meat producers use free-range or grass-fed pasture raising methods, and, (not surprisingly) all of their meat is served up free of antibiotics, growth hormones, and chemicals. Located in Wisconsin, it makes sense that their dairy products (milk, eggs, butter, cheeses) come from local, organic producers.

Check out the nearby producers sourced by Canoe Bay:

• Cedar Summit Farm
  — Organically produced milk, cream, butter, yogurt, pork, and chicken. This is our choice for milk at home. The glass bottles are returnable at our co-op for store credit.
  

• DragSmith Farm
  — Specialty produce like heirloom tomatoes, arugula, savory

• Eichten's Hidden Acres
  — Natural cheeses and bison. We've given the bison bratwurst from Eichten's as gifts, and people raved about the quality and flavor of the meat.
  

• Upland's Cheese
  — Raw milk farmstead cheese

• Sweetland Farm
  — Free-range chicken, and duck; organic butter and eggs

• Sherwood Farm
  — Foraged and cultivated mushrooms
  

• Talking Oak Farm
  — Raw honey, shallots, garlic

• Green Pastures Dairy
  — Pasture-raised beef and cheese

• Zumbro Herb Farm
  — Fresh herbs such as thyme, chervil, rosemary and lemon balm

Dinner prix fixe is $75/person. Rooms start at $350 per night. The villa is available for $1080, and it looks amazing.

I would be pickled tink at the opportunity to spend a night or two at Canoe Bay, but it's just not in my budget right now. *sigh*

Guess I'll have to start saving my pennies, or selling lemonade!


[where: Sustainable Food, St. Paul, Twin Cities, Wisconsin, Minnesota]

Reetsy Reviews: The Citizen Cafe

Gerg and I decided we wanted to upload some of our wedding photos while dining on a patio during our week off.

Fortunately for us, Michael McKay recently opened Citizen Cafe in our neck of the non-woods, so we had an opportunity to sample (pardon the pun) some new eats AND sit at a patio.


Citizen Cafe is located in the former Sweet Loraine's spot in South Minneapolis. A lot of elbow grease and some new decor have brought the place to life. Nothing too charming or over the top, just a nice little cafe (with neato light fixtures). The patio features a view of the gas station across the street through some pretty potted plants.

They are committed to slow food at Citizen Cafe, and so you'll find items such as house made sausages, braised short ribs, roasted pork, house-cured gravlax, meat loaf, roasted chicken, and house made mustards. According to Molly Priesmeyer, "Chef-owner Michael McKay, who also owns the Sample Room in northeast and worked at Chez Paul and the Loring Café, even makes the ketchup from scratch, ensuring you won't get any high-fructose corn syrup mixing with your plate of organic fried eggs and hash browns in this cozy 38th Street spot."

For an appetizer, we cheerfully ordered their daily fresh sausage: chicken and apple sausage with spicy apple brandy mustard.


I love the daily fresh sausage concept, as I'm a lover of the link. Their sausage was tender, and nicely cooked, but it could have used a bit more seasoning. The mustard was fantastic. We both liked it a lot. I recommend ordering anything made with their house made mustards. Very very.


I ordered the pulled pork sammich for my meal. The pork was a bit dry, IMO. The pork was seasoned lightly and mixed with tons of bell peppers. The flavor was nice, but I wanted the pork to be a tad more tender. It was served with their house made crispy potato chips, which may be the best potato chips served to me at any restaurant ever. We both agree that those are some darn fine chips!!

gerg took the plunge and ordered something wacky - the "Citizen Joe" sammich.


The Citizen Joe is the cafe's version of a sloppy joe. Similar to a pasty in construction, the savory ground beef is wrapped in delicate pastry dough. It is then baked until gooey, wrapped in wax paper, and served with their house made chips or fresh fruit. The photo above was taken on my cell, and doesn't do the Citizen Joe justice. If you're the kind of person who likes messy, saucy sammiches, the Citizen Joe is a home run. It isn't dainty. It isn't easy to eat. It's saucy meat wrapped in pastry dough, dude. The flavor was new and different and familiar at the same time, and we both were delighted to try it.

Citizen Cafe doesn't have a url, so I can't link it yet.

We went there for a weekday lunch, and there was plenty of seating, but apparently it gets pretty busy on the weekends.

I wish I knew more about their producers. They don't mention any of them on the menu.

Citizen Cafe
2403 E 38th St
Minneapolis, MN 55407
Phone: (612) 729-1122

PS - We're getting iPhones this weekend, which should mean better photos for this blog!

[where: Local Food, Minneapolis, Twin Cities, Minnesota]

Reetsy Reviews: Trotter's Cafe and Bakery

(photo swiped from MN2020)

Sometimes it ain't easy for restaurants committed to local foods to advertise their local vittles. Since so many local foods are available on a day-by-day basis, printing menus ahead of time, or posting them online can be almost impossible.

Trotters Cafe and Bakery makes it easier for themselves by advertising aplenty once you walk through the door.

And trust me, Trotter's loves how you walk. At Trotter's, every Saturday is Locals Night. Receive 10% off your meal simply because you live within two miles of the cafe. Another 5% off if you walk, bike, or bus it.

Trotters is located in St. Paul, just a short distance from the Lake Street bridge. Like other cafes and bakeries, Trotters rokks the handwritten signage all over the place - but they take it to an insane degree, and I like it (i.e. each cookie in the case has an ingredient list posted over it). Locavores can meander around the cafe learning about the foods they're about to consume, and there's no shortage of local foods at Trotters.

You can find the following at Trotter's most of the time, all served with a local flair:
breakfast (including organic oatmeal and free range eggs)
sammiches
soups
salads
baked goods
pizzas
pastas
burgers
nachos
quesadillas
home made granola

I recently enjoyed a locally sourced, free range poached chicken salad sammich and a wild rice salad for lunch. I also nibbled on a grilled ham sammich with pasta salad. Both were served on organic, whole grain bread. All of it tasted great, and while I was eating it, I felt fortified.

Worth noting:
-their breads are made with organic grains,
-their cheeses are local, including everything from chevre to cheddar
-their produce is local and seasonal,
-their ice cream is local from Pumphouse Creamery,
-they feature Minnesota Cannon River wines and New Belgium beers,
-they use pure maple syrup and local Minnesota honey as sweeteners in some dishes
-they feature Beeler's All Natural Pork out of Iowa
-they've got plenty of vegetarian offerings

I cannot express the awesomeness of the baked goods at Trotter's.
Right now they have Strawberry Rhubarb Streusel Pie on the menu, and I'm about to freak out if I don't have a piece in the next 3 hours. Hate refined sugar? No problem. Trotters has you covered in their bakery; their Okee Dokee cookie contains no refined sugars, and their muffins are are sweetened with pure maple syrup and local Minnesota honey.

And yes, for all of you cupcake freaks out there, they have cupcakes - drizzled and frosted, and delightful.

Be delighted!

Trotter's Cafe and Bakery
232 Cleveland N. Ave.
St. Paul MN 55105
651-645-8950

[where: Local Food, St. Paul, Twin Cities, Minnesota]

Reetsy Reviews: Tanpopo Noodle Shop

On a cool afternoon in June, gerg and I decided a big bowl of noodle soup would hit the spot. Tanpopo Noodle Shop had been on my radar, and with that, we headed there for lunch.

Tanpopo offers home-style Japanese cooking, and according to their website, "We use organic ingredients as much as possible, and, in keeping with Japanese food traditions, we feature seasonal dishes using locally grown produce from the St. Paul Farmer's Market."

Local, organic foods meet Japanese techniques? Heck yes!


Walking in, I was charmed by the spaciousness of the dining area. Small tables fit gracefully in the large room. I was also charmed by gerg, who looked dapper seated behind a gigantic peony arrangement.

That is not to say big parties aren't welcome at Tanpopo. They have a gorgeous table that seats up to 10:


This table looks like the perfect place to celebrate something or other. The flowers scattered throughout the restaurant were fresh cut peonies - so lovely this time of the year.

NOW. ONTO THE FOOD.

It was our lucky day! The daily specials included spicy shrimp sushi rolls and pork and nappa dumplings!


I love me some dumplings! These dumplings were beautifully made with well seasoned pork, and a bit of cabbage (they were far more pretty than this photo depicts). They were hand pressed, tender, and flavorful. They were served in a sauce chock full of lime juice and green onion, and they came plated with rice, miso soup, a salad, and a small dish of Tsukemono. It was a lot of food, especially for lunch, but it was tasty.

The Nabeyaki Udon Noodles were served in a served in ceramic ‘nabe’ bowl. A small dish of spices accompanies the soup, which you can add to taste.


The noodles float in traditional Japanese soup stock with shrimp tempura, chicken, shiitake mushrooms, fish cake (meh), Japanese omelet, green onion, and wakame. The chicken and the omelet were both quite tasty. I didn't have the opportunity to ask where they sourced their chicken and eggs, but the flavors of both were top notch. That's some darn fine poultry!

To the mushroom lovers out there, Tanpopo offers a Wild Mushroom Noodle soup with shiitake and enoki mushrooms, wakame and slices of Japanese omelet. You can even have the soup made with mushroom broth to maximize the mycological meal (I can tell you're excited).

To the vegetarians out there, Tanpopo offers vegetarian mushroom broth in place of the traditional Japanese broth. In fact, they also offer an entire vegetarian menu that is updated on a monthly basis (which means, YES, vegetarians can eat again and again at Tanpopo).

Gerg enjoyed green tea and I sipped a sweet Reed's ginger brew during our meal, but they do have Sapporo, Asahi Super Dry, Kirin, for those who enjoy thinning their blood a bit.

It was a lovely lunch on a not-so-lovely day.
Help yourself to a lovely meal.

Tanpopo Noodle Shop
308 Prince Street #140
St. Paul, MN 55101
651-209-6527


[where: Local Food, St. Paul, Twin Cities, Minnesota]

Reetsy Reviews: The Grand Cafe Brunch

A sunny May Sunday morning started out with a lovely Lake Superior Kayak Kolsch...possibly my favorite item on the Grand Cafe's brunch menu.

The Grand Cafe "utilizes the best local and seasonal product to craft such dishes as house-smoked sausages and Kobe beef brisket, Home-cured duck proscuitto, hand-rolled gnocchi, pasta, crackers and flatbreads."

The fact that I loved my beer is not to say I didn't enjoy my food on Sunday morning, but Lake Superior Kayak Kolsch happens to be my favorite beer, and I know of only one other restaurant in the Twin Cities serving it currently - The Happy Gnome (please notify me of others).

We were waiting for a couple of late arrivals on Sunday morning, so I ordered my favorite beer with an atrisan cheese and fruit plate. The cheese and fruit went over pretty well at the table. I didn't get a chance to sample much of it, but I can tell you the slice of brie I had was satisfactory and the slice of pear I had was also satisfactory. Not really enough cheese and fruit for 5 people though. My bad.

For my meal, I ordered the House Cured Gravlax with Poached Egg served over a Toasted Bagel with Herbed Mascarpone and sauteed Asparagus. The Gravlax (raw salmon cured in salt, sugar, and dill) was indeed lovely as was the herbed marscapone. However, I was disappointed with the bagel. It was unremarkable, and I was hoping to be wowed.

Gerg ordered the Blueberry Buttermilk Pancakes with Minnesota Maple Syrup and Whipped Butter. The Blueberry Buttermilk Pancakes with Minnesota Maple Syrup were delicious and spot on. Fluffy, tender, and sweet. The whipped butter was nowhere in sight; the butter served up was a hard pat - a bit of a letdown for the butterlovin' gerg.

A daily coffee cake made with tart cherries and a Grand Mariner icing drizzled over the top was a home run! Now I know I said I loved the Red Stag's coffee cake, and I won't take that back. It's just that the two coffee cakes differed in preparation. The Red Stag's coffeecake is traditional and perfect. The Grand Cafe makes a jab in a booze filled icing direction, which I can also appreciate.

The double cured bacon was another home run. That was some darn fine bacon.

If we ever go there for brunch again, I'm ordering beer, bacon, and coffee cake for breakfast. Who needs the fancy stuff?



3804 Grand Ave S
Minneapolis, MN 55409
(612) 822-8260
[where: Local Food, St. Paul, Twin Cities, Minnesota]

Reetsy Reviews: Red Stag Brunch

An anonymous poster commented this weekend on my Spoonriver post, regarding a disappointing brunch at Spoonriver. Unfortunately, I haven't yet sampled Spoonriver's brunch, so I can't offer much to the poster, other than the fact that I've heard mixed reviews.

However, I thought this would be a good opportunity to share my thoughts about the Red Stag's brunch.

Sunday Brunch at the Red Stag

I enjoyed a simple daily scramble with seasonal veggies and toast. The toast was not buttered, nor was it served with preserves. I topped it with my eggs, and found the pairing to be simply sufficient. The hash browns were much too greasy for my tastes, but the Minnesota milled grits with goat milk butter were spot on. Go for the eggs and grits.

Gerg opted for the brioche French toast filled with candied walnuts, peach preserves, and farm cheese. Sarah Williams, the Red Stag pasty chef, bakes their goodies and breads. The brioche bread was good. The toast bread was good. The coffee cake starter plate was AMAZING. Best coffee cake in the Twin Cities. There, I’ve said it. When I tasted it, my eyes lit up. It was an experience. Go for any of the baked goodies.

Our side of Fisher Farms bacon was prepared perfectly - crispy, but not scorched. Go for the bacon.

I enjoyed a cup of black coffee with a shot of whiskey in it...I've been tossing these back on the weekends for a year now, and it's possibly my favorite morning libation. I won't tell you to go for coffee with whiskey unless you like big hair and motorcycles....if you do, go for it.

Our server was gracious and delightful. I especially loved her eye-enhancing eyeliner, which made her blue eyes twinkle in the morning sunshine. Don't go for her. Her husband is handsome and has killer moves.

The Red Stag
509 1st Ave Ne
Minneapolis, MN 55413
(612) 767-7766


[where: Local Food, St. Paul, Twin Cities, Minnesota]

Reetsy Reviews: Minnesota Homegrown Cookbook

This is a little cross-posting action with my other blog, but this book is worth posting twice.

Minnesota Homegrown Cookbook: published by Renewing the Countryside





















Renewing the Countryside et al have been busting their butts for the past three years working on a cookbook that features 100 recipes from 38 of Minnesota's crucial chefs and restaurants who are committed to locally grown, organic, sustainable food.

I got my hands on a pre-press copy a few weeks ago, and thought the the book was goooooorgeous then. I now have a copy in my office, and I love it even more. It will certainly take center stage on your coffee table and your kitchen counter before it hits the cookbook shelf.

Recipes of interest for me include: The Birchwood's Strawberry Rhubarb Cornmeal Cobbler, El Norteno's enchilada sauce, and Heartland's Green Gazpacho.

Other recipes come from Lucia’s, Café Brenda, Spoonriver, Heartland, New Scenic Café, Angry Trout Café, Restaurant Alma, Brasa, Bryant Lake Bowl, Barbette, Red Stag, Bayport Cookery, Birchwood Café, Hell’s Kitchen, Nosh, Heartland, New Scenic Cafe, Minwanjige Café, and several more Minnesota favorites.

Buy it here.

[where: 55406]

[where: Local Food, St. Paul, Twin Cities, Minnesota]

Reetsy Reviews: Cooqi

At some point this past winter, Alton Brown (Food Network) did an episode about gluten-free baked goods.

Not having a gluten allergy myself, I've never gone out of my way to seek out the gluten-free goods. But then I heard Alton say that gluten-free brownies are possibly better than traditional flour brownies because they are gooier.

BETTER?!!?! Color me interested.














(Photo from MarysBlueBook.com)

We live a hop, skip, and a jump from Cooqi (Gluten-Free Delights) on Marshall in St Paul. The place has a eye-catching window art, and I had been curious about it for awhile. So when Alton suggested that their brownies might be better than traditional brownines, I just had to check it out.

Plus, Cooqi has a commitment to sustainable foods:
"We source local and organic ingredients, we limit the packaging we use, and we strive to minimize our use of non-renewable earth resources....We ardently support local economies, local communities, and local distances for our suppliers and customers to travel."

I sampled the Outrageous Nut Butter Brownies (Zebra Stripes)














Ingredients: Gluten-free organic dark chocolate (contains soy), sweet cream rBST-free butter, organic evaporated cane juice, gluten-free flour mix (organic brown rice flour, organic millet flour, organic sorghum flour, potato starch, tapioca starch), free-range eggs, unsweetened chocolate, organic cashew butter, organic tahini, organic sunflower butter, fair trade organic coffee, pure vanilla, gluten-free baking powder, xanthan gum, sea salt.

Single -- $2.75
½ Dozen -- $14.95
Dozen -- $29.00

The brownie was insanely gooey with stripes of cashew butter over the top. I will say this; if you like your brownies insanely gooey, you will like this brownie. If you do not, sample at your own risk.

The gluten-free granola from Cooqi is da bomb, using McCann's Irish oats as the base ingredient.
1-lb bag -- $8.95

Concocting a gluten-free baking base can be a bit complicated, so Cooqi makes it easy for you by selling pre-made gluten-free cookie dough and baking mix.

Feel like giving gluten-free products a try? Interested in an insanely gooey brownie?

Cooqi
2186 Marshall Ave.
St. Paul, MN 55104
phone (651) 645-4433

[where: Local Food, St. Paul, Twin Cities, Minnesota]

Finding a Good, Sustainable Eatery

Having trouble finding a local foods restaurant in Minnesota?
Want to travel to the countryside but fear not finding "green" folks?

Good news!

The folks at Renewing the Countryside have developed a pretty cool map of "green" places in Minnesota.

From the site:
The Green Routes website is an easy-to-use tool to help you find one-of-a-kind places to eat, play, shop, sleep, and learn. Use the map to find a destination, or add filters by clicking the categories above.

According to Jan Joannides, Executive Director at Renewing the Countryside, in addition to the web page, "Seven Green Routes glove-box maps, featuring 180 destinations, were developed and printed in conjunction with regional partners. Nearly 28,000 glove-box maps were distributed. In 2007, 350 people signed up to take the Green Routes challenge, committing to visiting at least five Green Routes destinations within a year. We also launched the monthly Green Routes e-newsletter in the summer of 2007..."

Unfortunately, the maps don't show places in the Twin Cities, but as far as the rest of the state goes, there's a lot to offer on the map.



[where: Local Food, St. Paul, Twin Cities, Minnesota]

Reetsy Reviews: Campiello

We recently had a great meal at Campiello's during restaurant week.
When I saw they were offering a 3-course meal for $30, I decided it was time to finally make a reservation and dine there.

Campiello's menus change seasonally, to reflect a commitment to fresh ingredients.

Possibly my favorite part of Campiello's was the aroma of the dining room due to the open kitchen. The dining room is wide open, full of chatter and sparkling glasses of red wine. It smelled of wood fire and prosciutto. Very appetizing indeed.

The dining room was packed on that Friday night. We were sitting at the bar waiting for our table and some girl with a bad dye job kept giving me snotty looks because she didn't have a seat at the bar, or maybe she hated my purse...Bad behavior aside, our cocktails were tasty. I enjoyed a negroni martini - equal parts Campari, Sweet Vermouth and Bombay Gin, with a twist of Orange.

After we were seated at our tiny table, we were served a simple bowl of bread with butter. The bread had sesame seeds, which was a plus for gerg - a lover of sesame seeds.

For an appetizer we ordered butternut squash and taleggio crespelle with toasted hazelnuts. The taleggio paired with the sweet squash was brilliant. We both raised our eyebrows in delight.

We also enjoyed the wood-fired margherita pizza with tomatoes, basil and fresh mozzarella. Aside from being a typical wood-fired pizza, the crust was dusted with Parmesan, which was crispy and salty.

Gerg's entree was easily the best part of our meal: seven-hour roasted pork shoulder “porchetta style” with root vegetables. Seasoned perfectly and cooked until velvety, the pork shoulder was delicious. It literally melted it my mouth, and inspired me to try making it at home with pork shoulder from Pastures A' Plenty. Gerg paired the pork with a glass of Rocca Della Macie Chianti.

I ordered the fusulli with seared sea scallops, pesto, and cherry tomatoes. The flavor of my dish was on point. The scallops were seared nicely. The pesto was a little disappointing in that it was so well blended that it lacked texture. I prefer my pesto mixed in a more rustic manner, and this pesto was practically frappeed. The cherry tomatoes were a delightful burst of texture and flavor, but honestly, I was far more interested in gerg's pork shoulder than my pasta. For a side, I had to try the fire roasted brussels sprouts with cubed and seared pancetta... my conclusion: possibly every vegetable should be served with bits of seared pancetta. I paired my entree with a glass of Zardetto, Veneto NV prosecco.

Dessert was a treat when we finally received it 25 minutes after our dinner plates were removed from the table. We selected two: the vin santo creme brulee and the warm apple pecan cake with with hot brandy sauce. The apple pecan cake was served as a tart with the most exquisite buttery crust. It was ridiculous and awesome. The creme brulee was acceptable.

In addition to Campiello, D'Amico and Partners also run local restaurants Cafe and Bar Lurcat, D'Amico Cucina, D'Amico and Sons, and Masa. While it's clear that they have a commitment to excellent food preparation, civic engagement, and quality ingredients, I have not been able to ascertain their commitment level to using local foods or sustainable methods.

Campiello
1320 West Lake Street
Minneapolis, MN
612.825.2222

[where: Local Food, St. Paul, Twin Cities, Minnesota]

Reetsy Reviews: The Birchwood's Whipped Cream

How creamy is TOO creamy?

If I had to choose a favorite food group, it would probably be dairy. Growing up in Wisconsin, and not enjoying meat much, I ate a lot of dairy, sauerkraut, and cherries. I love whipped cream more than most people. I like it better than bacon.

When I was a kid, I used to stare at this album cover in countless thrift shops envying this gal:




















The good news is that we live within screaming distance of the Birchwood Cafe, which means we stop in regularly for coffees while we're out with the dog. Sometimes we grab treats from their dessert case "to go". I never get whipped cream on my coffee drinks though...

The Birchwood offers quality, sustainable food at decent prices.

Here is just some of the sustainable/local product available at The Birchwood:
HOPE CREAMERY
PEACE COFFEE
ROOTS & FRUITS
BALDR FARMS
FORSTER'S
RIVERBEND ORGANIC FARMS
COASTAL SEAFOODS
TEA SOURCE
IZZY'S ICE CREAM
SPORTEA

Anyhoo, I want to get to the subject at hand: WHIPPED CREAM.

The Birchwood always has a dynamite selection of desserts beaming in a glass case. So while you order your turkey burger or vegan bean soup, you're eyeing up the mixed berry crisp in the case. Nestled among the desserts is a heaping bowl of home made whipped cream, and you can have said whipped cream dalloped atop your key lime pie if you're smart.

On our last visit, gerg scraped off his whipped cream from his dessert. I was shocked.

"It's too creamy," he explained. "It's like eating whipped butter."

"You're insane," I explained. "I like it thick and creamy."

Whipped cream is to be whipped for sure. I like mine to be a little thicker than your average Cool Whip...and something the consistency of Redi-whip is awfully watery to me.

The Birchwood's falls on the side of creamier than Cool Whip fo sho. Is the Birchwood Cafe's whipped cream TOO creamy?

I say no. Gerg says yes.



[where: 55406, Local Food, St. Paul, Twin Cities, Minnesota]

Reetsy Reviews: Broder's Pasta Bar

I don't think a lot needs to be said about Broder's Pasta Bar in Minneapolis. It seems everyone loves it. Everyone wants to eat there. On the off chance that you've missed Broder's, or weren't aware of their commitment to local foods, here's a little nibble for you.

To start with, you can learn about Broder's and their commitment to local foods on their web page:

"Executive Chef Michael Rostance and Broders' are project partners with City Fresh Produce, a youth program in the Phillips neighborhood, sponsored by the Minnesota Landscape Arboretum and Kaleidoscope that introduces young people to organic gardening, sales, and marketing."

"Mr. Rostance has been a member of the Slow Food Society since 1999. He has combined his love for authentic Italian regional cuisine with a dedication to the use of seasonal, local and sustainably grown products. Riverbend Farms, Thousand Hills Cattle, Hill and Vale Farms and Star Prairie Trout Farm are just a few of his regular suppliers."

As for the dinner we had recently? It was awesome, as usual. And a GREAT date night deal at a mere $26.00. They've got an amazing "After 8" special at Broder's:

"After 8pm" Sundays through Thursdays

two choices of the following pasta:

• penne rosa al rosmarino
• penne puttanesca
• spaghetti carbonara
• stringozzi spoletina
• fettuccine alfredo
• tagliatelle bolognese

add: Italian sausage (hot or mild) or mixed vegetables $2.50
add: chicken $3.50
add: proscuitto di parma $4.00
add: shrimp $5.50

Olive appetizer
Seasonal Salad for two
1/2 bottle of daily selected Italian wine (red or white)

$26.00

The olive appetizer is a simple presentation of assorted olives in a bowl with assorted bread on the side.

Our salad was a delightful blend of mache and arugula with blood orange, pomegranate seeds, shaved Parmesan, and olive oil dressing.

We couldn't resist the clam appetizer (not included with the special): little neck clams soaking in a white garlic-y brine. Here's the thing about the clam sauce at Broder's: I want to eat it with a spoon. It's that good. Seriously. I enjoyed my clams with a glass of Carpene Malvolte prosecco.

I opted for the penne puttanesca with hot Italian sausage for my entree. Spicy, with salty anchovy and caper goodness, this puttanesca aims to please! *wink* It's a Neapolitan blend of macerated plum tomatoes, hot red pepper, anchovy paste, sliced kalamata olives and plump capers. And the sausage does pack a bit of heat.

Gerg ordered the fettuccine Alfredo with chicken. The surprising element to this dish was the copious amount of lemon used in the preparation. A truly surprising element in the rather traditional Alfredo.

We topped off our dinner with two small cannoli for dessert (also not included with the special): one filled with gianduia cream with hazelnuts and the other filled with sweet ricotta with pistachios.

Vive bene, Spesso L'amore, di risata molto!

Broders' Pasta Bar
5000 Penn Avenue South
Minneapolis, MN 55419-1035
612.925.9202

ps - no reservations. Call an hour in advance to add your name to the waiting list.

[where: 55419, Local Foods, Minneapolis, Twin Cities, Minnesota]

Reetsy Reviews: The Strip Club

St. Paul has something new to offer from the capable hands of the Town Talk Diner dandies, Tim Nivers and Aaron Johnson: The Strip Club.

Boasting "meat & fish" on the windows, you can expect the delivery of said items over and over again inside.

Nivers greeted us warmly as we made our way in from the cold, and we were pleased to see bartender Dan, previously of the Longfellow Grill, behind the bar.

As we sipped wine and waited for our table, we sized up the dinner menu (click on the menu to view a larger JPG):


























Aside from the offerings on the menu, each night features a specialty small plate and a specialty entree. The "grilled meat on a stick" changes nightly as well.

Gerg and I opted for 2 small plates, 2 entrees, tasty wine, and espresso.

The small plates:

If you know anything about gerg, you know we had to order the Ploughman’s Lunch - a good portion of port wine cheese and crackers, French olives, pickled scallions, and grapes. The highlight of this plate had to be the pickled scallions - tangy and salty with a little heat and crunch from the scallion itself. Although we skipped the brandy old fashioned, it would have been a perfect pairing with this plate.

We also ordered a fantastic fried oyster small plate, one of their nightly specials. 4 tantalizing fried oysters served on skewers over a crunchy bed of frisee and seaweed and a creamy pepper sauce. Plump and juicy, the oysters made my eyes grow wide with delight.

The entrees:

Gerg ordered the Thousand Hills Cattle Co. New York Strip with grilled lemon and carrots. For a sauce accompaniment he selected the “Bleu Movie” Northern Lights bleu cheese and scallion sauce. Are you familiar with the concept of destiny? When you think of slices of grilled steak steak nestled under a melty pile of Northern Lights bleu and scallions, think destiny. It was un-%$*#ing-believable.

Gerg paired his steak with a sensational glass of Dusted Valley “Stomp” Cabernet Sauvignon from Walla Walla, WA. Our server, Bill, explained that Aaron Johnson's brother makes this wine out in Washington. It was oaky and dry...right up gerg's alley.

I ordered the Arctic Char, a cousin of trout and salmon. A thick slab of pink fish, similar to a piece of salmon in size, but with a much more delicate flavor than salmon. In my opinion, it is preferable to salmon. The fish was served over a generous portion of lentils, cabbage, spaetzle, and mustard broth. Just the perfect amount of salty and savoury, I thought this dish was interesting. I explained to co-owner Tim Nivers that I'd never tasted anything like that before....a truly unique dish for our neck of the non-woods. He asked if that meant that I didn't like it. I explained that I did like it...that it was a totally new flavor combo to me.

As for wine, I started with the Punto Final Malbec from Argentina - full bodied, but not fruity. I paired my dinner with the fruitier Rojo Mojo Shiraz from Spain, recommended by our amazing server, Bill. When that glass was gone, Nivers brought out some Wente Merlot from Sandstone, CA. I was suspicious, but the merlot came through for me.

Plenty of on-street parking and no actual strippers makes this place appealing for a weekend date. Fortunately for us, gerg made a reservation. Nivers told us the wait could be as much as 2 hours on a Friday or Saturday night without a reservation. Fortunately, they have a bar, and in the tradition of the Town Talk Diner, the bartenders are very good at what they do. The dimly lit dining room is perfect for a date, and the second floor dining area offers an impressive view of the skyline.

Chef J.D. Fratzke, previously of Muffuletta, greeted us as we wrapped up our meal, and we had the opportunity to talk about his passion for local foods and sustainable agriculture. He's pleased that all of their beef is grass fed and hormone-free, supplied by Thousand Hills Cattle Company. Fratzke was glowing as we talked about his new gig and what a more sustainable steak offering meant for the Twin Cities.

"The day this place opened was the happiest day of my life, next to the day when my daughter was born," said Fratzke. "I'm working with people here who are like family to me."

Sparkly skyline + amazing steak + red wine + low lights + hugs from Nivers + smiling chef= dining awesomeness.

The Strip Club
378 Maria Ave
Saint Paul, MN 55106
651-793-6247

ps - the night couldn't have been complete without a nightcap at the Town Talk Diner. We stopped in to say howdy. If you haven't stopped in the Town Talk for cocktails lately, you ought to try their French mulled wine while it's still cold outside.



[where: Local Food, St. Paul, Twin Cities, Minnesota, The Strip Club]

Reetsy Reviews: Seward Co-op Hummus

Most people who know me know I love to dip. If I can dip a chip, veggie, or hunk a bread into a colorful bowl of something or other, I'm a happy gal.

Needless to say, I've tried a lot of dips, and not surprisingly, I'm a hummus lover. Relatively healthful, and definitely satisfying, hummus is great slathered on a sandwich, or perfect for a dip (especially with veggies).

What's hummus? Essentially: chickpeas or garbanzo beans, lemon juice (depending on taste), tahini (optional), salt, and olive oil all blended into a smooth spread/dip. Common flavor additions include: garlic, roasted red pepper, sun dried tomato, kalamata olive, spinach, and eggplant.

Hummus is a staple in our refrigerator. As in, you'll always find it there. And it's gotten to the point where about 100% of the time, it's Seward Co-op's hummus. We've never had a container go bad; it somehow always disappears into our tummies first.

Made on-site with all natural and organic ingredients, the Seward Co-op hummus is the epitome, the quintessence, the EMBODIMENT of the sublime dip. It is thick and creamy, but not blended to the point of puree. It lacks bitterness, a noticeable quality in lesser hummuses. Also, their flavoring is spot on, from garlic and cilantro to roasted red pepper.

Yes, I've tried many, from Holy Land's varieties, to even that Athenos stuff sold at your local supermarket, but Seward Co-op's hummus reigns supreme.

This one time, we tried to try to rip off their recipe (they list their ingredients on the packaging) in an attempt to imitate it. We made a gigantic batch, and then kind of looked at each other with the whole BUMMER expression on our faces. It just fell flat compared to the original at the Seward Co-op.

Hummus Among Us at the Seward Co-op!

Seward Co-op
2111 East Franklin Avenue
Minneapolis, MN 55404
612-338-2465

Reetsy Reviews: The Modern Cafe

On a chilly January night, gerg and I had to drive across town to take my car to the shop. Apparently, my car seems to think I don't need heat in the winter, and that's just wrong.

The good part about taking my car to the shop is that the drive led us directly past the Modern Cafe, so on our way back to the south side, we decided to stop.

The Modern Cafe has a great reputation, and has a commitment to sustainable foods. "The talented cooks at the Modern Cafe use local organic or sustainable food when possible, such as Fischer Farms, Riverbend Organic Farms, Donnay Dairy Farms, Meyer Ranch, Garden Farms [I'm assuming they meant Axdahl's], and Creekstone Farms."

Gerg said one thing that sealed the deal, "mmmmmmm.....pot roast."

Pot roast? What's so great about pot roast? Everything is great about pot roast at the Modern Cafe.

As we were seated, a table of young foxy gals were sitting sipping wine and gabbing as they flipped their hair. I'm being totally serious when I say the server came out with 4 orders of pot roast for their table. In fact, as I glanced around the dining room, at least half of the patrons were eating pot roast.

Gerg said, "I'm having the pot roast, and you're having the squash ravioli?"
I said, "Oh really?"
Gerg said, "Yep."
With that, we ordered.

The pot roast at the Modern is served up on a pile of mashed potatoes, roasted vegetable, caramelized onion au jus, and topped off with a dollop of creamy horseradish sauce. The meat is unbelievably tender and flavorful, and as it's nestled in a bed of comfort food, it's practically the perfect cold weather dish.

The squash ravioli was savory and sweet. It's served up with sage butter, walnuts, and bread crumbs/croutons. It, too, is a great cold weather dish. The walnuts soaked in sage butter are slightly sinful, but so tasty.

Naturally, we had to order one of their side plates. We selected the grilled broccoli with anchovy butter, but the yams with peppers and orange marmalade were not easy to pass up. There's no need to turn your nose up at anchovy butter. It's more salty than fishy, and if you don't try it, you're really missing out.

The Modern offers just enough variety, splitting the menu into soups, salads, "hearty" entrees, and small plates.

Gerg tried to eat only half of his pot roast, so as to save the rest for lunch the following day. That attempt proved to be futile, as he scraped his plate clean.

Go scrape your plate clean.

The Modern Cafe
337 13th Ave NE
Minneapolis, MN 55413
(612) 378-9882