Ah, Summer
By Andrew Zimmern
Ahhh. The sweet smell of freshly fried cheese curds wafting along on the gentle breezes of an August morning. It's that time of year! I have the first State Fair update of the season. These little treats will be on sale at the Eco Experience booth. Nice!There is a new Market Stand at the Eco Experience this year, built pro bono by SALA Architects and co-created with the folks from Renewing the Countryside. Word on the street is that they will also be sharing the brand new Sweet Tango apple from the U of M if mother nature cooperates. Other foods include watermelon slices; a maple syrup soda made with real maple syrup mixed on site; a caprese salad on a stick, which includes basil, cheery tomatoes, mozzarella, and drop of balsamic vinegar. The Eco Experience is located at the corner Cosgrove and Randall in the Progress Center in case you are not familiar.
Did you know that the Eco Experience is the second most popular exhibit at the MN State Fair and that it is the largest environmental event of its kind in the country? Anyone else have some State Fair pics or news, lemme know. Thanks to Pam McCurdy at the Minnesota Pollution Control offices for sending these Eco Ex snaps along.****
Scott Pampuch’s Tour de Farm gets my vote for best food concept of the year in Minnesota, a god awful name but a great idea. It's about time someone stepped up and made this kind of thing happen locally. On July 30th, it is adding an event at the Walker Art Center. It should be amazing if the chef line up stays as advertised. Get your tix (and more info) IMMEDIATELY.
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Jay Butler wrote in and asked me for the best recommender on Crispy Duck . . . I like 20.21’s version as well as several versions at Shuang Cheng. The Teahouse does a mean one as well . . . thoughts anyone?
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Thanks to my pal Alexis for sending this along. I can tell you from experience that some of the worst foods I have ever consumed have been potted meats. In South Africa, they eat a lot of canned corned beef hash from Argentina that makes taking a spoon to a tin of SPAM seem like the Alinea tasting menu.
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20.21 gets its ducks from Star Oriental Market in St. P. For 4 years, Mai Vue's (owner) mother has been sewing up the cavities and dipping the head-on ducks in her special boiling solution for us. We stuff the cavity with aromatics and hang them over the pizza oven every morning. By dinner, the skin roasts up very crispy.
Posted by: asher on May 26, 2009 at 2:52 PM
Balsamic vinegar at the State Fair. Wow, that is evolution. Next thing you know there will be truffle oil drizzled on your corn dog.
Posted by: HungryinSW on May 27, 2009 at 7:57 AM
Asher just gave us a snapshot of where Puck's ideas have come from over the years. Chez Panisse. Oriental market for duck, check. Brick pizza ovens, check.
Posted by: geoff on May 27, 2009 at 9:45 AM
hey andrew come to cleveland ohio...we have the best pizza in town and all over...check out our facebook page that someone from phoenix started for us...geraci's pizza lovers...we have been in buisness for 53 years and family owned..everything is made fresh each day...take a road trip and i'll buy you a slice
Posted by: frannnie geraci on May 29, 2009 at 6:00 AM