It all started with my yogi ripping out her kitchen while we were brainstorming how to feed her family for a few weeks. She said she had a “guy in the neighborhood” who was some kind of chicken -magician; he’d cook you a chicken dinner that you could pick up for $25. Neighborhood chicken enchantment? Sign me up. I…
What do you say when your buddy says, “Hey, I’ve got a pig head, what should we make?” Well, guanciale was the first thing that came to mind, but the cheeks and jowls from this little pig won’t yield enough to make two chefs happy. Then there…
Earlier this week, I drove down to Chicago for a little college road trip with the next-in-line kid. We ate at Quartino, which is like an casual small plates Italian cafe. Easy-eating pizza, small pastas, and risottos, a few carpaccios, it was nice. The best part was ordering from the salumi list which was laid…
This weekend we open the farmhouse with high hopes for the coming
season, anticipating the new crops we are starting this year and the
crops that are tried-and-true. One of the new perennial crops coming
off our farm this year will be hops: Cascades,…
Spring kicked off this Fresh Forkin’ Friday at precisely 6:44 a.m. Yes,
today is the vernal equinox my friends. What does that mean? Well, the
center of the sun has passed over the equator. It has risen due east
and will set due west, and the hours of light…
For a friend’s birthday party a few weeks ago, the theme was 1968. It
was a potluck, and I decided to do a childhood favorite . . . clam dip.
As I unveiled the dip, I was surprised at the polarization of opinion
regarding this once-ubiquitous cocktail party dish….
Well helloooo, Salty Dog, is that you sitting on my desk?
You make it so easy, such biting and rich 70 percent dark chocolate within which you tuck your saucy bits of butter toffee. Then you seal the deal with a jarringly generous coating of crunchy salt. You woo me. You woo…
Spring. What to Eat?
While the cult of locavore continues to sweep the country, those of us
in Minnesota have hit bottom in terms of local produce. Most of the
local root vegetables and cabbages that were cellared are gone. So,
while we wait for our local vegetable bounty to…
Tomorrow marks the end of the road for Fugaise. Kate, Beth, and I found
our way there for one last meal this week, and it was great. The
windowless room was a refuge from the snownami outside, and we were
focused on solving the world’s problems as we shared…
The last few weeks, I cannot help feeling that there has been a major
shift in the restaurant community, particularly in the service
department. As a rule, I tend to keep my service expectations in check
so as to not be let down when I got mediocre or workman-like…