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]