A Cozy Evening at Cafe Twenty Eight

I’m not a dog person, but I’m glad we did some dog sitting for some friends last week. The dog behaved and because we were such totally awesome dog sitters we were treated to dinner at Café Twenty Eight in Linden Hills.

Although it was my first visit, Linden Hills’ residents have been patronizing this small, family owned restaurant since 2001. Committed to sustainable agriculture, they have the farmer and rancher partners to prove it. They have partnered with Larry Schultz for organic eggs and chicken, Fischer Family Farms Pork for their pork, Thousand Hills Cattle Company for their grass fed steaks, and Clancey’s Meats and Fish for their grass fed beef steer burger meat. Their beer list is heavily populated with Surly Beer which is, interestingly enough, brewed by the bistro’s co-owner, Todd Haug.

We had a reservation for four on a Thursday night. Light poured forth from the large front window of the former firehouse building that houses the restaurant, illuminating the understated entryway and leafy sidewalk. The quiet, casual bistro was dimly lit, set with small tables, and hosted by a convivial staff. The entryway to the restaurant displayed information and artifacts about the Linden Hills area. I wanted to spend more time on the display, but we ran short on time (we were seated immediately and we were the last table to leave).

We ordered a couple of pints of the various Surly beers they have on tap and scanned the menu as we kibitzed about our day. The menu was loaded with familiar comfort food, ranging from gnocchi to roasted chicken to apple crisp. They offered a number of vegetarian options, but vegans might be a bit hard-pressed to find a balanced meal.

We started with a couple of items from the starters menu. With a mushroom-lover in our midst, we ordered the Wild Mushroom Pâté. The generous portion of blended mushrooms was served warm with toasted French bread and sliced apples. The aptly seasoned pâté was full of umami flavor and the sweet, crispy apples provided a decent contrast. The deep fried calamari was unlike typical calamari; it was sliced lengthwise, not in rings. The large pieces were coated in crispy peppered bread crumbs. It was tender, succulent, and served with both tartar sauce and a cilantro-lime chili sauce.

As for entrees, we tried their grass-fed beef burger with Fischer Family Farms bacon and sharp cheddar cheese. The grass-fed beef was tender and juicy, topped with bacon and cheese and served with a side crispy unseasoned French fries. Ketchup and mustard were served on the side. Our second entrée probably should have one of their big salads, but instead was their fish special – a plate of four pan-seared sea scallops served with buttery mashed potatoes, crispy fried shallots and a Surly 2010 Smoke "beer"blanc. The scallops were tender with a buttery glaze on the outside. The plate was rich with butter throughout – certainly not a light preparation, but full of body and flavor.

As the meal came to a close, the group split the apple crisp for dessert. It was large enough portion to be shared, and the tart Minnesota apples were topped with crunchy brown sugar and oats and creamy Sebastian Joe’s vanilla ice cream.

On the dark drive home through the windy autumn night, we agreed it was a satisfying meal. If you’re looking for a tap of Surly and a cozy bistro serving up comfort food made with local, seasonal ingredients, Café Twenty Eight will satisfy.

Café Twenty Eight

2724 W 43rd St

Minneapolis, MN

Embracing Brussels Sprouts

Embracing Brussels Sprouts - Dara & Co. - October 2010 - Minnesota

Brussels sprouts, Brussels sprouts…how do I love thee? Let me count the ways: Let’s see, that would be three ways, this month.

With my seasonal favorite popping up at the farmer’s market, co-op, and at some local restaurants, I enjoyed three simple, tasty, and elegant preparations of Brussels sprouts this month.

At the the Red Stag, I sampled their side dish of Brussels sprouts, which were sautéed and prepared with toasted pecans and paprika. The sprouts were firm and had a subtle smoky flavor from the paprika.

At Café and Bar Lurcat, I sampled a simple preparation of sautéed Brussels sprouts. The sprouts were buttery and sautéed until firm. They were a welcome savory accompaniment to my rather sweet pork entrée.

Thirdly, I had several opportunities to purchase the tiny cultivar group of wild cabbage at the St. Paul Farmer’s Market. I looked for sprouts with a bright green color and a firm feel and avoided the batches that looked wilted or soft. The main bane of the Brussels sprout is overcooking, which can lead to a sulfurous taste and smell. At home, I roast my Brussels sprouts, and my husband and I have grown to adore this simple preparation.

Ingredients
• 1 1/2 pounds trimmed Brussels sprouts, sliced in half
• 3 tablespoons truffle oil or olive oil
• 1 teaspoon truffle salt or kosher salt
• 1/2 teaspoon freshly ground black pepper

Preparation
• Preheat oven to 400 degrees
• Toss halved Brussels sprouts with oil, salt, and pepper
• Place on a baking sheet sliced side down. Roast for 30 to 45 minutes. Reduce heat when necessary, to prevent burning. Brussels sprouts should be browned over the top when done.

Whether enjoying them out on the town, or in my own home, I always enjoy the season’s crop of this healthy and tasty cruciferous vegetable.

[where: Minnesota, Food, Minneapolis, Twin Cities, 55418]

Local Cheese CSA Accepting Members

Cheese CSA Accepting Members - Dara & Co. - September 2010 - Minnesota

If you love Minnesota cheese, you may be familiar with Shepherd's Way Farms’ award-winning, hand-crafted artisan sheep cheeses, including their popular Friesago, Shepherd’s Hope, and Big Woods Blue cheeses.

In 1994, Steven Read and Jodi Ohlsen Read established Shepherd’s Way Farms in rural Carver County, with their flock of sheep. They relocated the farm to Nerstrand in 2001 as a farmstead cheese dairy. Currently located outside Northfield, Minnesota, Shepherd’s Way Farms is handcrafting cheese on their farm. The cheeses are made in small batches and many are national award-winners.

You have a unique opportunity to access Shepherd’s Way Farms’ cheeses at their best: The Shepherd’s Way Farms is adding 20 additional members to their Cheese Community Supported Agriculture (CSA) program. As members of the CSA, you will receive four-to-six cheeses once a month totaling at least a pound and a half of cheese. Pick-up spots during the week and on weekends are located in Minneapolis, Saint Paul, and Northfield. Total cost is $180 for six months or $320 for twelve months. If you’re already a member of another CSA, you can receive a $10 discount.

Shepherd’s Way has hosted thousands of visitors to the farm, educating and promoting sustainable agriculture, land stewardship, local foods, and breed conservancy. If you’re interested in checking out their operations before signing up, contact them via their website. Sample their cheese and learn more from them at the Mill City Farmer’s Market on most Saturdays from 8 a.m. to 1 p.m. You might even get lucky and get to grab some of their silky and elusive ricotta.

Learn more about the Shepherd’s Way Farms Cheese CSA at shepherdswayfarms.com/ourproducts/csa.

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

Adventurous eating. Sustainable living. A year in Minnesota. Daniel Klein's Sustainable-Eats Documentaries

Klein's Sustainable-Eats Documentaries - Dara & Co. - September 2010 - Minnesota

Former chef and film student Daniel Klein has been making interesting videos about his edible experiences around Minnesota. With a background in arts—both film and culinary—he brings an interesting perspective to Minnesota’s edible landscape as he explores the concept of sustainable eating in Minnesota.

Now airing its 24th episode, the video documentary series covers a wide array of all things edible in Minnesota—from fishing and foraging in the Boundary Waters to making cheese at Star Thrower Farm.

As he shadows producers and casts lines into Lake Superior, Klein takes his viewers along on his adventures —sometimes dramatic, sometimes heartwarming, and always thought-provoking.

“The Perennial Plate is an online weekly documentary series dedicated to socially responsible and adventurous eating. The episodes follow the culinary, agricultural and hunting explorations of chef and activist Daniel Klein. Taking place over a calendar year in Minneapolis, Minnesota as well as the surrounding food source destinations, Daniel takes the viewer on a journey to appreciate and understand where good food comes from and how to enjoy it. Recipes, politics, long winters, urban gardens, ice fishing, blood, hunting and guts... all line the path to the perennial plate.”

Adventurous eating. Sustainable living. A year in Minnesota. See here: theperennialplate.com.

[where: Minnesota, Food, Minneapolis, Twin Cities, 55418]

A Greener Visit to the MN State Fair

A Greener Visit to the MN State Fair - Dara & Co. - August 2010 - Minnesota

The Minnesota State Fair is almost underway, and once again has a lot to offer in terms edible and educational opportunities in 2010. This year at the fair you can learn more about how we can reduce our impact on the environment by how we maintain our diets, homes, and communities. Below I've put together a list of events and food items that can give your annual fair experience a new, greener twist.

Attend Minnesota Cooks on Tuesday, August 31
Minnesota Cooks is an annual local food event that shares information about local farmers, local food, and local chefs. The program, which runs 9 a.m.-5 p.m., is broken into hour-long segments. Each hour, two local chefs are paired with a local farmer and local ingredients. The chefs create dishes to feed celebrity tasters and provide samples to hungry audience members. They share information and field questions from the audience. I've attended the past three years and have learned a lot about local foods in Minnesota. Stop by Carosel Park and learn more about food made in our state.

Stop by the Eco-Experience
Presented by the Minnesota State Fair and the Minnesota Pollution Control Agency, the Eco-Experience showcases renewable energy and exhibits on air, water, land, green buildings, organic agriculture, and renewable energy. Check out the Sustainability Stage schedule for daily events.

Visit the Minnesota Grown Booth
The Minnesota Grown booth educates fair-goers about the diversity of Minnesota products and where people can find them. It's located in the ag/hort building.

Sample Locally Produced Food:

• Wild rice burgers, wild rice sausage, waffle fries, and wild rice corndogs at Minnesota Wild Rice Specialties
• Minnesota wild rice sausages with beef or pork and jalapeno cheese at Sausage by Cynthia
• Buffalo kabobs at Minnekabob
• Minnesota wine, ice cream, and sausage made with Minnesota wine at MN Wine Country
• Bison jerky and meat sticks from the MN Buffalo Association
• Elk meat cookbooks, elk jerky, elk snack sticks, and elk summer sausage from MN Elk Breeders
• Minnesota apples, apple cider, apple sauce, and frozen cider pop from MN Apples
• Honey (liquid, spun, creamed, comb, whipped) in glass and plastic containers, honey jams, honey jellies, honey candy, cookies, ice cream, honey nut fudge ice cream, and honey nut frozen yogurt from MN Honey Producers Association

Consider Public Transportation
Free parking with free bus service to the fairgrounds is available at various locations within a short distance of the fairgrounds. Park & Ride operated, 8 a.m.-midnight, daily.

Consider Biking
This bike map shows the location of the State Fair bike corrals and recommends routes.

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

Larry Schultz's Organic Farm of Owatonna

Crosspost from Dara& Co of my weekly blog entry:

Harvest has begun, and our consumption of eggs has increased. Why a sudden increase in our egg intake? Frittata. It’s one of our favorite methods for enjoying the fresh, local produce we’re bringing into the kitchen. And if we’re buying eggs, we’re buying our favorite Larry Schultz eggs.

The Larry Schultz Organic Farm of Owatonna, MN supplies free-range, cage-free, certified organic eggs to vendors throughout the Twin Cities. He delivers them fresh, usually within a week of being laid.

Larry Schultz hens’ feed contains organic flax seed. Adding flax seed to poultry diets increases their Omega3 concentration, giving you a more nutritious egg, and more bang for your buck. The large eggs are hefty and have a large yolk that stands high. The golden-orange hue of the yolk indicates a good level of the antioxidant lutein.

If this sounds good to you, here’s the recipe we’ve been using to make frittata with our fresh, local produce and eggs:

• Dice your produce into equally sized pieces. You’ll need about 3 cups of veggies.
• In medium size bowl, whisk Larry Schultz eggs together (about 2 eggs per person).
• Season egg mixture with grated Shepherd’s Way Friesago or Parmesan, pepper, and salt.
• Heat a 12-inch oven safe sauté pan over medium high heat.
• Add Tbsp butter to the pan and melt.
• Sauté your veggies in the butter—onions first, greens last.
• Pour your egg mixture into the pan, over the veggies. Cook for 4 to 5 minutes, until the eggs set.
• Place pan into oven and broil for 3 to 4 minutes, until lightly browned and fluffy.

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

A Home for Your Wayward Apples

Crosspost of my post at Dara&Co:

Do you have an apple tree in your backyard that’s producing more than you can handle? Would you rather share your excess apples than rake them? You and your apples can bring excess fresh produce to Twin Cities residents in need.

Fruits of the City is a program of The Minnesota Project, which is a nonprofit group that works to ensure equitable distribution of energy and food in communities across Minnesota. They want to harvest, or “glean,” fresh fruit that would otherwise go to waste. In 2009, they partnered with Second Harvest Heartland and volunteers to collect more than 15,000 pounds of fruit. In addition to apples, they also collect pears and plums.

Ways to get involved:

* Volunteer to pick fruit at one of their gleaning events
* Donate unwanted fruit from your trees
* Volunteer to transport fruit from front yards to food shelves
* Donate cash

Read more about the program online. To register now as a volunteer gleaner or tree owner, visit their volunteer hub online.

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