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
Monday, January 14, 2008
Thursday, January 3, 2008
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
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
Thursday, December 20, 2007
Good News for Sustainable Agriculture!
Greetings!
I'm happy to pass on the message below from Margaret Krome, who coordinates the National Campaign For Sustainable Agriculture's appropriations campaign.
********************************
"Hi friends,
I want to end 2007 by sharing the happy news of the results of your many phone calls, letters and visits on the Fiscal Year 2008 sustainable agriculture appropriations agenda. As you may have read in the paper, last night the House of Representatives signed off on a compromise omnibus appropriations bill for FY08 federal spending.
If you didn't happen to be in a state with a key agricultural appropriator, you can't imagine just hard your brethren in those states really poured on the action this year, with phone calls, letters and congressional visits. The National Campaign for Sustainable Agriculture and our partner advocates want you to know that it made all the difference in the world. In a year with extremely tight budgets, several of our top priority programs got increases.
For example, the Sustainable Agriculture Research and Education (SARE) program finally got the increase that's been so long overdue, from $16.3 million in Fiscal Year 2007 to $19.0 million in FY08.
The Appropriate Technology Transfer for Rural Areas (ATTRA) program had been wrongly treated as an earmark and slashed by 63% in FY07. For FY08 it will be funded at $2.6 million, which is a slight increase over the $2.5 million at which it had been funded for the six previous fiscal years before its funding was cut last year.
The Outreach and Technical Assistance Program for Socially Disadvantaged Farmers and Ranchers (the "2501" program) will be funded at $6.4 million, up from $5.9 million last year.
And the funding caps that had been placed on the Conservation Security Program for so long were removed for FY08!
You know that the federal budget is under tremendous pressure. The sustainable agriculture movement is fortunate to have superb lobbyists in Washington. But they would be the first to say that the only way we could achieve gains like these in this budget climate is thanks to your contacting key members of Congress when we ask you to.
So thank you! If you made a call or wrote a letter or signed a sign-on letter when we asked you to do so regarding FY08 appropriations, you can end your year knowing that sustainable agriculture initiatives all over the nation will be better served next year thanks to your action.
Appreciatively,
Margaret Krome, Coordinator
Sustainable Agriculture Grassroots Appropriations Campaign"
I'm happy to pass on the message below from Margaret Krome, who coordinates the National Campaign For Sustainable Agriculture's appropriations campaign.
********************************
"Hi friends,
I want to end 2007 by sharing the happy news of the results of your many phone calls, letters and visits on the Fiscal Year 2008 sustainable agriculture appropriations agenda. As you may have read in the paper, last night the House of Representatives signed off on a compromise omnibus appropriations bill for FY08 federal spending.
If you didn't happen to be in a state with a key agricultural appropriator, you can't imagine just hard your brethren in those states really poured on the action this year, with phone calls, letters and congressional visits. The National Campaign for Sustainable Agriculture and our partner advocates want you to know that it made all the difference in the world. In a year with extremely tight budgets, several of our top priority programs got increases.
For example, the Sustainable Agriculture Research and Education (SARE) program finally got the increase that's been so long overdue, from $16.3 million in Fiscal Year 2007 to $19.0 million in FY08.
The Appropriate Technology Transfer for Rural Areas (ATTRA) program had been wrongly treated as an earmark and slashed by 63% in FY07. For FY08 it will be funded at $2.6 million, which is a slight increase over the $2.5 million at which it had been funded for the six previous fiscal years before its funding was cut last year.
The Outreach and Technical Assistance Program for Socially Disadvantaged Farmers and Ranchers (the "2501" program) will be funded at $6.4 million, up from $5.9 million last year.
And the funding caps that had been placed on the Conservation Security Program for so long were removed for FY08!
You know that the federal budget is under tremendous pressure. The sustainable agriculture movement is fortunate to have superb lobbyists in Washington. But they would be the first to say that the only way we could achieve gains like these in this budget climate is thanks to your contacting key members of Congress when we ask you to.
So thank you! If you made a call or wrote a letter or signed a sign-on letter when we asked you to do so regarding FY08 appropriations, you can end your year knowing that sustainable agriculture initiatives all over the nation will be better served next year thanks to your action.
Appreciatively,
Margaret Krome, Coordinator
Sustainable Agriculture Grassroots Appropriations Campaign"
Friday, December 14, 2007
Reetsy Reviews: Ristorante Luci
St. Nick stopped by our house in early December and left some spending money for us, so gerg and I treated ourselves to a romantic night out at Ristorante Luci in St. Paul, MN.
Chef Stephen Smith has an approach to food that I haven't found in many Italian restaurant in the Twin Cities:
"We work with local farmers who organically grow fruits, vegetables, produce and meat. Our collaboration goes beyond buyer-seller; we discuss our needs with the farmers and they set out to prepare ingredients that will complement the other flavors in our kitchen.
Everything is made on-site daily at Lucis, including the pasta, bread, and pastries. We make what we need when we need it to ensure that our guests are always getting the best and freshest taste in town."
Organic, local, AND Italian??? cin cin!
We made a reservation for two on a Friday night around 8pm. When we arrived the candlelit dining room was full. This is a perfect date night place. Linens and candles and coziness.
After a brief wait, we were seated and shortly thereafter, homemade breads, Hope Creamery butter, and Col Vetoraz "Valdobbiandene" Prosecco arrived at our table. Cheers!
For an appetizer, we ordered grilled Berkshire pork over polenta with pork au jus. A simple and hearty dish, perhaps lacking in seasoning, but pure in flavor.
The insalta caesar was typcial in terms of presentation, just romaine lettuce tossed in caesar anchovy dressing with homemade croutons. But the dressing was awesome. Packed with anchovy saltiness, it is perhaps my favorite caesar dressing the the Twin Cities.
For an entree, I ordered homemade spaghetti with divers scallops and shrimp. The sauce was tangy and full of cilantro, lime juice, olive oil, and white wine. The fresh pasta was top notch.
gerg ordered the 10oz ranch steak. It was served up with a risotto of shitakke mushrooms and fontina val d'aosta. He loved it the risotto. Unlike risottos concocted with asiago or parmigiano reggiano, it wasn't salty at all. Nor was it overcooked.
I paired my meal with a glass of La Rendola Chianti. I have a thing for chianti. It's a love affair. Nuff said. And there is no shortage of chiantis at Ristorante Luci. A nice wine list is always an adventure.
Gerg ordered creme brulee for dessert. It was extremely custardy, which I like. And the sugary topping was thick and perfectly sweet.
Somethings you should know about Luci:
Ristorante Luci
470 Cleveland Ave S
St Paul, MN 55105
Phone: (651) 699-825
Chef Stephen Smith has an approach to food that I haven't found in many Italian restaurant in the Twin Cities:
"We work with local farmers who organically grow fruits, vegetables, produce and meat. Our collaboration goes beyond buyer-seller; we discuss our needs with the farmers and they set out to prepare ingredients that will complement the other flavors in our kitchen.
Everything is made on-site daily at Lucis, including the pasta, bread, and pastries. We make what we need when we need it to ensure that our guests are always getting the best and freshest taste in town."
Organic, local, AND Italian??? cin cin!
We made a reservation for two on a Friday night around 8pm. When we arrived the candlelit dining room was full. This is a perfect date night place. Linens and candles and coziness.
After a brief wait, we were seated and shortly thereafter, homemade breads, Hope Creamery butter, and Col Vetoraz "Valdobbiandene" Prosecco arrived at our table. Cheers!
For an appetizer, we ordered grilled Berkshire pork over polenta with pork au jus. A simple and hearty dish, perhaps lacking in seasoning, but pure in flavor.
The insalta caesar was typcial in terms of presentation, just romaine lettuce tossed in caesar anchovy dressing with homemade croutons. But the dressing was awesome. Packed with anchovy saltiness, it is perhaps my favorite caesar dressing the the Twin Cities.
For an entree, I ordered homemade spaghetti with divers scallops and shrimp. The sauce was tangy and full of cilantro, lime juice, olive oil, and white wine. The fresh pasta was top notch.
gerg ordered the 10oz ranch steak. It was served up with a risotto of shitakke mushrooms and fontina val d'aosta. He loved it the risotto. Unlike risottos concocted with asiago or parmigiano reggiano, it wasn't salty at all. Nor was it overcooked.
I paired my meal with a glass of La Rendola Chianti. I have a thing for chianti. It's a love affair. Nuff said. And there is no shortage of chiantis at Ristorante Luci. A nice wine list is always an adventure.
Gerg ordered creme brulee for dessert. It was extremely custardy, which I like. And the sugary topping was thick and perfectly sweet.
Somethings you should know about Luci:
- Make a reservation for weekends. People love this small and romantic dining room.
- 2 For Tuesdays For $40.00: On Tuesdays The Four Course Tasters Dinner is Featured at $20.00 Per Person with the purchase of 2 Four Course Taster’s Dinners (2 For $40.00)
Ristorante Luci
470 Cleveland Ave S
St Paul, MN 55105
Phone: (651) 699-825
Wednesday, December 5, 2007
Reetsy Reviews: The Red Stag
Pardon the lag in posts! We did a bit of traveling and I've really been enjoying home-cooking lately. I've got some clam chowder brewing in the slow cooker as I type this!
I was fortunate enough to have an invitation extended to attend the soft opening of The Red Stag Supperclub in November. And I look forward to returning the favor!
The Red Stag is seated in NE Minneapolis. There's a gigantic red deer head affixed atop the door, which makes sense. It's right next to the place where we bought our bubbler (wink), City Salvage.
And I've got to tell you, local food and sustainability lovers are in for a real treat because The Red Stag is taking it to the next level.
The Red Stag will be the first Minnesota restaurant that not only serves local foods, but is built to meet the standards of Leadership in Energy and Environmental Design (LEED), the national standard for green building.
Their booths are constructed using high performance vinyls made from recycled tape!! You know I go wild for recycling.
ONTO THE FOOD.
Three companions and I sampled 1 appetizer, 3 small plates, 4 entrees, and 2 desserts.
Appetizer!
A daily flat bread appetizer will be featured on the menu. Ours was piled with chopped bratwurst and cheddar.
Small Plates!
The truffle seasoned macaroni and cheese was subtle, tangy, and creamy. True comfort.
The tempura vegetables were served with an out of sight plum sauce.
The Triple Cooked French fries were hearty, but not crispy. More like fork food than finger food.
Entrees!!
I ordered the cioppino. This popular italian fish stew was deeply satisfying, and the broth was a tangy taste sensation. I was bummed that it wasn't served with a soup spoon. I couldn't get the last of the broth out of the bowl!
Gerg ordered the steak. A small but flavorful morsel of 1000 Hills grass fed beef.
Deedot ordered a butternut squash ravioli with duck. I'll admit I'm not a fan of duck...YET. But the ravioli was tasty and tender. I'll add that Deedot had similar issues with the plating choice for his entree, but this is a minor wrinkle.
Dre ordered the chicken. Tender, moist, and savory. It was everything home-cooked chicken should be...except it was at a restaurant.
For dessert?
Crème brûlée and cookies, of course!
We also noticed a stroganoff served with venison rather than beef, called Red Stag Stroganoff. It's sure to be a staple.
And also, if you're a marrow lover, and I know you're out there somewhere, The Red Stag has marrow for you. Lots and lots of marrow.
Overall, we were VERY pleased with the abundance of local foods served that evening. We were also pleased with the libations menu. A sweet old fashioned graces the top of the drink menu...just another nod to our beloved Midwest.
Cheers and welcome, Red Stag!
The Red Stag
509 1st Ave Ne
Minneapolis, MN 55413
(612) 767-7766
I was fortunate enough to have an invitation extended to attend the soft opening of The Red Stag Supperclub in November. And I look forward to returning the favor!
The Red Stag is seated in NE Minneapolis. There's a gigantic red deer head affixed atop the door, which makes sense. It's right next to the place where we bought our bubbler (wink), City Salvage.
And I've got to tell you, local food and sustainability lovers are in for a real treat because The Red Stag is taking it to the next level.
The Red Stag will be the first Minnesota restaurant that not only serves local foods, but is built to meet the standards of Leadership in Energy and Environmental Design (LEED), the national standard for green building.
Their booths are constructed using high performance vinyls made from recycled tape!! You know I go wild for recycling.
ONTO THE FOOD.
Three companions and I sampled 1 appetizer, 3 small plates, 4 entrees, and 2 desserts.
Appetizer!
A daily flat bread appetizer will be featured on the menu. Ours was piled with chopped bratwurst and cheddar.
Small Plates!
The truffle seasoned macaroni and cheese was subtle, tangy, and creamy. True comfort.
The tempura vegetables were served with an out of sight plum sauce.
The Triple Cooked French fries were hearty, but not crispy. More like fork food than finger food.
Entrees!!
I ordered the cioppino. This popular italian fish stew was deeply satisfying, and the broth was a tangy taste sensation. I was bummed that it wasn't served with a soup spoon. I couldn't get the last of the broth out of the bowl!
Gerg ordered the steak. A small but flavorful morsel of 1000 Hills grass fed beef.
Deedot ordered a butternut squash ravioli with duck. I'll admit I'm not a fan of duck...YET. But the ravioli was tasty and tender. I'll add that Deedot had similar issues with the plating choice for his entree, but this is a minor wrinkle.
Dre ordered the chicken. Tender, moist, and savory. It was everything home-cooked chicken should be...except it was at a restaurant.
For dessert?
Crème brûlée and cookies, of course!
We also noticed a stroganoff served with venison rather than beef, called Red Stag Stroganoff. It's sure to be a staple.
And also, if you're a marrow lover, and I know you're out there somewhere, The Red Stag has marrow for you. Lots and lots of marrow.
Overall, we were VERY pleased with the abundance of local foods served that evening. We were also pleased with the libations menu. A sweet old fashioned graces the top of the drink menu...just another nod to our beloved Midwest.
Cheers and welcome, Red Stag!
The Red Stag
509 1st Ave Ne
Minneapolis, MN 55413
(612) 767-7766
Tuesday, November 6, 2007
Reetsy Reviews: The Happy Gnome
I heard through the grapevine that Chef Matthew Hinman at the Happy Gnome was a sustainable foods man, so on a Friday night in November, gerg and I headed there to sample the eats.
After we were seated, I noticed a steady drip of water(?) falling from the ceiling about 3 feet from our table. It was distracting to say the least, so I notified the hostess.
With one eye on the ceiling, and one eye on the menu, I selected a pasta dish with crab. It is not worth mentioning. It was....boring.
However, Gerg selected the "chicken two ways", which was delicious. A piece of breast and a thigh served with wild rice, parsnips, and other seasonal root vegetables on the side. The parsnips were cooked to a firm bite. Gerg loved his meal.
Even though my meal was unremarkable, my beer was TOP NOTCH. Lake Superior Kayak Kölsch from Duluth, MN. Now, I'm a fan of kolsch beers, and this one is piratically perfect. If you're a pilsner fan, you'll love the Kayak Kölsch.
See, the Happy Gnome knows a thing or two about beer. They have cask beer on Thursdays, scads of regional beers, and even serve a six course meal with BEER pairings.
My recommendation: go to the Happy Gnome. Eat the chicken, or enjoy any of their amazing local artisan cheeses, and drink BEER.
PS - Even though the cask beer is opened on Thursdays, they sometimes have some leftover on Fridays. And if you ask, and if your server is the cute gal with the merlot hair, you might be able to score some even though it's a Friday.
The Happy Gnome
498 Selby Ave
St Paul, MN 55102
Phone: (651) 287-2018
After we were seated, I noticed a steady drip of water(?) falling from the ceiling about 3 feet from our table. It was distracting to say the least, so I notified the hostess.
With one eye on the ceiling, and one eye on the menu, I selected a pasta dish with crab. It is not worth mentioning. It was....boring.
However, Gerg selected the "chicken two ways", which was delicious. A piece of breast and a thigh served with wild rice, parsnips, and other seasonal root vegetables on the side. The parsnips were cooked to a firm bite. Gerg loved his meal.
Even though my meal was unremarkable, my beer was TOP NOTCH. Lake Superior Kayak Kölsch from Duluth, MN. Now, I'm a fan of kolsch beers, and this one is piratically perfect. If you're a pilsner fan, you'll love the Kayak Kölsch.
See, the Happy Gnome knows a thing or two about beer. They have cask beer on Thursdays, scads of regional beers, and even serve a six course meal with BEER pairings.
My recommendation: go to the Happy Gnome. Eat the chicken, or enjoy any of their amazing local artisan cheeses, and drink BEER.
PS - Even though the cask beer is opened on Thursdays, they sometimes have some leftover on Fridays. And if you ask, and if your server is the cute gal with the merlot hair, you might be able to score some even though it's a Friday.
The Happy Gnome
498 Selby Ave
St Paul, MN 55102
Phone: (651) 287-2018
Wednesday, October 17, 2007
Reetsy Reviews: Muffaletta in the Park
On a rainy October night, I wanted to treat gerg to a grassfed, juicy steak.
I called Sapor. They were offering a hanger steak that night. I called Muffaletta. They were offering a NY strip. gerg opted for Muffaletta in the Park, as he is a NY strip lover.
Executive Chef J.D. Fratzke at Muffaletta is a champion for local and sustainable foods in the Twin Cities. ""My heart and soul will always belong to the Mississippi River Valley. Everyone at Muffuletta considers it a huge point of pride to showcase the hard work and dedication to quality found in Minnesota's network of small family farms. The Heartland Food Network is a great partner in bringing the superlative flavors of sustainable agriculture to our guests and to future generations."
Our dinner at Muffaletta in October was so enjoyable. We went there expecting a nice dinner. We left after more than two hours of sipping wine, dining, stirring cubed sugar into espresso, and enjoying a truly romantic setting in a candlelit dining room. Simple and elegant. We toasted. We smiled. We ate too much.
I started with their 1977 Muffaletta Beer Cheese Soup. It has been called the "world's definitive beer cheese soup" by Dara Moskowitz for good reason. It has been on the menu since the restaurant opened, and is a masterpiece in a bowl.
gerg ordered the Fromage a Trois served with generous portions of Green Pastures Dairy cow cheese (Carleton, MN), Eichtens Hidden Acres gouda cheese (Center City, MN), and Faribault Dairy Company's St Pete's blue cheese (Faribault, MN). The cow's cheese had a mild flavor and firm texture, and while the gouda presented a stronger flavor and softer texture, the blue cheese was creamy and tangy. Great options from Minnesota. Top Notch.
Muffaletta offers daily specials with paragraph-long introductions provided on the menu. gerg and I opted for the fish special and the feature entree.
The fish special: Mejillones y Camaron with Black Beans, Lime Rice, and Piquillo Pepper Sauce: "It is common for South American cuisine to feature combinations of all types of jewels of the sea. Tonight we're featuring steamed mussels and tiger shrimp with stewed black beans and pork, lime rice, and a warm piquillo pepper puree kissed with chilies and cumin." The "pork" was diced thick slab bacon from Fischer Farms and offered a salty, bitey contrast to the sweet creaminess of the piquillo sauce. Yes, I ate the bacon. The lime rice and black beans were prepared perfectly - light and fluffy.
Feature dish: Argentine Gaucho Cattle Drive Strip Steak: "1000 Hills Cattle Company (Cannon Falls, MN) grassfed strip steak served over chimmichurri sauce and mashed root vegetables with sauteed peppers." They don't mention that mashed root vegetables are mixed with generous spoonfuls of cream and butter that made them almost as sweet as pie filling, and just as naughty.
Other local fair on the Muffaletta menu:
Fischer Farms grilled pork loin
Maple Leaf Farms duck a l'orange
Ledebuhr's wild rice sausages (made in a Winona butcher shop with Hidden Streams pork)
Stickney Hill chevre
They also offer burgers, tapas, and, of course, a muffaletta sandwich which are less spendy than the entrees we selected.
We watched other folks depart chatting and smiling, warm and friendly - it might have been the exotic and fruity Casa LaPostolle Chardonnay, but I had a warm n fuzzy feeling. Perhaps the service was above and beyond because it was a Tuesday night - we couldn't complain. If anything, our server a was a bit too enthusiastic, and I refuse to complain about enthusiasm in a server.
Muffaletta in the Park
2260 Como Ave
St Paul, MN 55108-1720
Phone: (651) 644-9116
[55108]
I called Sapor. They were offering a hanger steak that night. I called Muffaletta. They were offering a NY strip. gerg opted for Muffaletta in the Park, as he is a NY strip lover.
Executive Chef J.D. Fratzke at Muffaletta is a champion for local and sustainable foods in the Twin Cities. ""My heart and soul will always belong to the Mississippi River Valley. Everyone at Muffuletta considers it a huge point of pride to showcase the hard work and dedication to quality found in Minnesota's network of small family farms. The Heartland Food Network is a great partner in bringing the superlative flavors of sustainable agriculture to our guests and to future generations."
Our dinner at Muffaletta in October was so enjoyable. We went there expecting a nice dinner. We left after more than two hours of sipping wine, dining, stirring cubed sugar into espresso, and enjoying a truly romantic setting in a candlelit dining room. Simple and elegant. We toasted. We smiled. We ate too much.
I started with their 1977 Muffaletta Beer Cheese Soup. It has been called the "world's definitive beer cheese soup" by Dara Moskowitz for good reason. It has been on the menu since the restaurant opened, and is a masterpiece in a bowl.
gerg ordered the Fromage a Trois served with generous portions of Green Pastures Dairy cow cheese (Carleton, MN), Eichtens Hidden Acres gouda cheese (Center City, MN), and Faribault Dairy Company's St Pete's blue cheese (Faribault, MN). The cow's cheese had a mild flavor and firm texture, and while the gouda presented a stronger flavor and softer texture, the blue cheese was creamy and tangy. Great options from Minnesota. Top Notch.
Muffaletta offers daily specials with paragraph-long introductions provided on the menu. gerg and I opted for the fish special and the feature entree.
The fish special: Mejillones y Camaron with Black Beans, Lime Rice, and Piquillo Pepper Sauce: "It is common for South American cuisine to feature combinations of all types of jewels of the sea. Tonight we're featuring steamed mussels and tiger shrimp with stewed black beans and pork, lime rice, and a warm piquillo pepper puree kissed with chilies and cumin." The "pork" was diced thick slab bacon from Fischer Farms and offered a salty, bitey contrast to the sweet creaminess of the piquillo sauce. Yes, I ate the bacon. The lime rice and black beans were prepared perfectly - light and fluffy.
Feature dish: Argentine Gaucho Cattle Drive Strip Steak: "1000 Hills Cattle Company (Cannon Falls, MN) grassfed strip steak served over chimmichurri sauce and mashed root vegetables with sauteed peppers." They don't mention that mashed root vegetables are mixed with generous spoonfuls of cream and butter that made them almost as sweet as pie filling, and just as naughty.
Other local fair on the Muffaletta menu:
Fischer Farms grilled pork loin
Maple Leaf Farms duck a l'orange
Ledebuhr's wild rice sausages (made in a Winona butcher shop with Hidden Streams pork)
Stickney Hill chevre
They also offer burgers, tapas, and, of course, a muffaletta sandwich which are less spendy than the entrees we selected.
We watched other folks depart chatting and smiling, warm and friendly - it might have been the exotic and fruity Casa LaPostolle Chardonnay, but I had a warm n fuzzy feeling. Perhaps the service was above and beyond because it was a Tuesday night - we couldn't complain. If anything, our server a was a bit too enthusiastic, and I refuse to complain about enthusiasm in a server.
Muffaletta in the Park
2260 Como Ave
St Paul, MN 55108-1720
Phone: (651) 644-9116
[55108]
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