The Greatest Things.

Greta and I will be attending James Beard Award Winning Chef Tim...

Tue, 03 Nov 2009 11:44:00 -0500

Greta and I will be attending James Beard Award Winning Chef Tim McKee’s “Sea Change” restaurant tonight in the Guthrie Theatre before attending “The Importance of Being Earnest.”

Very excited about this!

Moving on, or out, or something… I guess? Last checking...

Wed, 28 Oct 2009 21:00:00 -0400

Moving on, or out, or something… I guess?

Last checking the clock, and yes, I do have a clock, I see that the time is quickly approaching. Soon I will no longer be in college, and will be thrust out into a somewhat scarier world (at least scarier than the world that was mildly scarier than the other world, which of course built on mild scariness of the worlds that preceded it).

To be honest this new world, optimistically bright but doubtfully blurry, that will perhaps come to (hopefully briefly) define post college life has me a bit nervous.

Nevertheless, I am jumping ship. Leaving an otherwise fine situation of college life for something new. It truly was fine, I love the folks I have grown with over the past years at that house but, with cautious optimism that’s probably mostly running on fumes, I’m going to give it a go… and get ready for whatever comes next.

I’ve got a few ideas in mind, and I’m banking pretty heavily on them. I guess I’ll let you know how they turn out.

Anyways, this was a really introspective “sublease my house” pitch… if it worked on you click over to the craigslist ad here

What the Last Meal Taught Thomas Keller

Tue, 27 Oct 2009 22:19:35 -0400

What the Last Meal Taught Thomas Keller:

Courtesy of the New York Times, registration may be required.

I love that in the second to last course I take in college, my...

Tue, 27 Oct 2009 11:11:00 -0400

I love that in the second to last course I take in college, my professor is still putting Mickey Mouse stickers on my papers.

Stewart Woodman, controversial chef of Heidi's Restaurant, talks molecular gastronomy and breast implants.

Sun, 25 Oct 2009 15:01:20 -0400

Stewart Woodman, controversial chef of Heidi's Restaurant, talks molecular gastronomy and breast implants.

Slaughterhouse Live - New York Times Interesting feature on...

Sun, 25 Oct 2009 12:29:47 -0400

Slaughterhouse Live - New York Times

Interesting feature on growing popularity of the craft of butchering, and the reevaluation of the role of meat in the way we eat. (Side note - Registration required with the New York Times to read)

The (Scientific) Reason Red Wine and Fish Do Not Pair.

Fri, 23 Oct 2009 10:58:40 -0400

The (Scientific) Reason Red Wine and Fish Do Not Pair.:

“…the intensity of fishy aftertaste was increased by the addition of ferrous ion in model wine and suppressed by the chelation of ferrous ion in red wine. This was identified through research methods including: getting tanked on red wine and eating a bunch of scallops”

"While it’s tempting to call them ‘baristi’ because of the Italian roots, the plural of ‘barista’ is..."

Fri, 23 Oct 2009 10:52:19 -0400

“While it’s tempting to call them ‘baristi’ because of the Italian roots, the plural of ‘barista’ is ‘journalism majors.’”

- Fake AP Stylebook (courtesy of: nerdshares)

Where your Cargill Burger comes from.

Fri, 23 Oct 2009 09:08:00 -0400

Where your Cargill Burger comes from. :

Courtesy of: Chris Eats

I don't have any photo's of it, but Greta made me Chilaquiles last night and it was amazing so here's a link to google image results for Chilaquiles.

Tue, 20 Oct 2009 09:50:06 -0400

I don't have any photo's of it, but Greta made me Chilaquiles last night and it was amazing so here's a link to google image results for Chilaquiles.

There's a new reason to read Heavy Table

Thu, 15 Oct 2009 00:35:00 -0400

There's a new reason to read Heavy Table:

(The reason is that I help out there now.)

Come along now, heaven is this way…Courtesy of: ffffood

Wed, 14 Oct 2009 18:26:55 -0400

Come along now, heaven is this way…

Courtesy of: ffffood

Just a reminder to Loring Pasta Bar: Though I don’t doubt...

Mon, 12 Oct 2009 13:09:40 -0400

Just a reminder to Loring Pasta Bar: Though I don’t doubt you check your mussels to see if their alive by squeezing them shut, it’s probably a good idea to rinse them out first. This way, you don’t seal in a bunch of sand that opens up and nicely blankets my meal in grit.

The America's Most Wanted... of Meats

Wed, 07 Oct 2009 13:49:30 -0400

The America's Most Wanted... of Meats

Horses, not just for riding (you can eat them too!)

Tue, 06 Oct 2009 13:14:00 -0400

Horses, not just for riding (you can eat them too!):

Courtesy of the Butcher’s Daughter

A Haiku Regarding Restaurant Ettiquette, and Expecting to "Have It Your Way."

Tue, 06 Oct 2009 11:31:00 -0400

Please fully cook it?
No skin? Come on lady,
it’s not Burger King.

Dinner at Heidi's

Tue, 06 Oct 2009 11:23:00 -0400

After scoring a 20 dollar gift certificate to Heidi’s a couple of months ago at the Kingfield farmers market, Greta and I finally made another trip to the restaurant last Friday. Though I had intended to do a write up soon after, I’ve been sick for the past few days and feeling especially lethargic.

Greta ordered the Lobster Bisque and Fillet in Beef Tongue Sauce. I ordered the Calves Liver and the Arctic Char with Gnocchi.

The Lobster Bisque was Greta’s favorite item of the night, and for good reason. Served with sweet potato wontons it was a warming bowl that worked perfectly with the cold and rainy weather outside.

I too preferred my first course to the entree (at least my entree) though I thought the Calves Liver was slightly lacking in the intensity that normally attracts me to liver. I loved that the dish was conceived as “liver and onions” which meant that the liver was served with two perfectly cooked onion rings over a sauce of caramelized onions. Though the caramelized onion sauce was strong in flavor it’s richness was cut with a slaw that provided a complimentary clean sweetness that saved the dish from being too heavily focused on the onions.

The Arctic Char was flawlessly prepared, though I was shocked at how mild the beet and red wine sauce was given the intensity of it’s color. I thought the Gnocchi was slightly salty but easily muted when eaten with the buttery savoy cabbage.The crispy skin was easily my favorite part of the plate, especially when contrasted by the creamy, perfectly cooked, flesh. Though I rarely hesitate to order fish at a restaurant, after eating such a flawless execution of it, I fear no one else’s will hold up to it.

Greta’s Fillet of Tenderloin in Beef Tongue Sauce was astounding. She was kind enough to let me have one of the larger slices of tongue that sat in the sauce and it was so tender it practically disintegrated before I could chew it. The beef was served with an ingenious potato “mille feuille” that functioned as sort of a stack of french fries one could grab at will. This helped ensure every last bit of the sauce could be consumed, but didn’t stop me from reaching across the table with leftover bread to make sure there wasn’t anything left. Ultimately It was the sauce made me love the dish, as I can’t imagine it’s easy to make such a complex combination of flavors but still balance and respect each individually.

But then again, it’s that proficiency that has solidified my opinion that Heidi’s is the best restaurant in the Twin Cities. While other places may compete in ingenuity with Heidi’s, I have yet to see another restaurant match its technical prowess. Given my level of income it’s not easy to rationalize spending the money to eat out at Heidi’s pricepoint (about 80 dollars for two people if you’re drinking the cheap wine) but on the occasion that I do feel so inclined, I have no doubt that I will get exactly what I pay for there.

Take a look at their website here and the Shefzilla blog (of which Chef Stewart Woodman regularly contributes to) here.

Today's Shocker: Shutting Down the Presses for Gourmet Magazine

Mon, 05 Oct 2009 16:20:45 -0400

Today's Shocker: Shutting Down the Presses for Gourmet Magazine:

There is some interesting cultural commentary to be made on the decline of this icon in the food world, despite the greater interest in food in popular culture. Another interesting point to note: the survival of Gourmet’s sibling Bon Appetit. Bon Appetit is another Conde Nast publication that seems to be aimed at appealing more to the self-proclaimed “foodie” versus the “cook,” “epicure,” or “gourmand” (a semantic point that I hope to flesh out at a later time).

Post coutresy of: urbanfoodie

Kebab with Mediterranean Salsa and Couscous.

Sun, 04 Oct 2009 19:51:35 -0400

Kebab with Mediterranean Salsa and Couscous.

Perfect Fall Meal: Beer Cheese Soup and Beer Brats Made from...

Wed, 30 Sep 2009 00:42:00 -0400

Perfect Fall Meal: Beer Cheese Soup and Beer Brats

Made from Faribault Sharp Cheddar and Clancey’s Surly Bender Bratwurst. Collective effort of Greta, Alex, Emily and Myself.