Recently by Philip Dorwart

The brothers Pilrain, the boys behind Roma Restaurant, Bar and Market in Willernie, MN, are hoping to finalize a deal to open Patriot's Tavern in the Liberty Village neighborhood of Stillwater. The spot they are eying is what used to be the Liberty House Cafe and Creamery . . . And there's a vote for beer in Minneapolis tomorrow!

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Every year my wife and I throw a spring party at the farm with friends and family, just to cook something fun or in a fun way. In years past we've done things such as smoke a couple of 12-hour bone-in pork shoulders or cook a huge paella . . . outdoors. This year we wanted something completely different and decided upon roasting a whole lamb. 

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Every summer I try to pick a single, go-to beer that will fit most occasions, whether it's a refreshing brew after a day of planting and weeding at the farm or that perfect accompaniment to barbecued chicken and potato salad.

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Two weeks ago I treated some of my staff to a whirlwind food (and drink) trip to Chicago. The city is a hotbed of cool food happenings and cutting edge gastronomy, but it also has great traditional regional fare and hip, updated offerings. 

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Flying fish, the capital of foie gras, and a meeting that could change our local food scene.

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A few months back I went on my annual muskie fishing trip in northeastern Wisconsin, and we had the pleasure of eating in an establishment with the motto “The liver is evil and must be punished!” With a tagline like that it was an obvious choice for Friday night fish fry dining and drinking.

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The artichoke seems to live a half-life in Midwestern America. Many people solely think of it as a semi-pickled vegetable, or something that lives in the ubiquitous artichoke ramekin.

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Because of my newish status of fatherhood I have had to alter my dining experiences. Generally that means my dining is now relegated to the casual/neighborhood experience. This realm is fraught with many service foibles, but one stands out to me more than others and confounds me to no end.

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A few weeks ago my father-in-law, Bryan, asked if I would make head cheese for him because he would have the head from a pig he was buying from a friend. Being the good boy and having a penchant for the stuff, I agreed. Later that week, Bryan called me all atwitter asking if I would meet him in Alexandria so he could drop-off the pig heads with me. I said heads, what do you mean heads? I thought you bought one pig? He began to hem and haw a bit and relayed to me that when he told the boys that his son-in-law was making head cheese the boys all chipped in their pork melons so I could make cheese for them as well! Again, not wanting to be a heel, I said I would come to his house and make the head cheese, in his heated garage.

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The sandwich revolution has begun in my home. I consider myself a sandwich freak with little outlet for satiation short of going to Be’Wiched everyday. So, I have realized what better place to get a great wholesome sandwich that at my own home. I love banh mi but have always been underwhelmed by the versions you find sitting on the counters of so many Vietnamese delis and pho shops.

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