Steven Brown in Italy

While you can’t eat chef Steven Brown’s food at a venue locally right now, you can travel to and throughout Tuscany for 10 days and enjoy his culinary talent. During most evenings of this culinary excursion, Steven will be creating dishes with locally sourced Italian foods. To me, as a chef, this sounds like a great trip for anyone that knows what magic Steven can wield in the kitchen during the depths of winter in Minnesota, let alone with the autumn bounty from the land and sea in Italy. Among many of the food and wine activities during the journey you will have the chance to hand harvest olives and take part in their pressing for some extra virgin oil you get to take home. Also, you will have the chance to forage for mushrooms and other wildcraft from the plentiful fields and forests, supplying Steven who will create dishes from what you are able to find. For more information, or to book your spot, contact the folks at thisitalianlife.com.

Best Harvest

Because of the mild summer and warm start to Fall, Minnesotans are experiencing one of the best—and most extended—vegetable and apple harvests in recent years. It feels luxurious to have apples, winter squash, sweet corn, and tomatoes in the same meal. To me, September and early October are always the best time to eat at local, chef-driven restaurants because of the array of produce available to the talent behind the ranges. That said, these upcoming weeks are equally excellent for coming up with your own creations from the bounty that's is out there.

Oktoberfest Beer Dinner

I will be hosting an Oktoberfest beer dinner on October 16 at 7 p.m. at the Dining Studio. Co-hosting the event is Michael Agnew, Minnesota’s only certified Cicerone (a sommelier of beer, if you will). We will feature brews from Victory, Ayinger, Surly, Köstritzer, and Wiehenstephan. The food will include our signature soft pretzels, passed hors d’oeuvres, and four courses matched to the beers above. We take an original approach to beer dinners and use very little beer in the actual cooking of paired courses. Instead, we use more of a wine dinner model by highlighting a flavor in the beer with food. By implementing this practice we are able to offer unique beer to food matching without relying on the “just add some beer” ethos. Reservations are $65 and available at 612-331-3310.