|
|
|
|
|
|
|
|
|
|
|
|
|
|
|||||||||||||||||||||||
Recently by Philip Dorwart
 I am lucky enough to live near Everett’s Food and Meats on 38th Street and Cedar Avenue in south Minneapolis. It’s lucky because they have a great meat counter with actual butchers … yes, I said butchers. This little store is really an old-school butcher shop with a good smattering of groceries.
I did not grow up a hunter. In my youth we fished, boated, camped, and played in the woods daily but that was the entirety of my outdoors endeavors. But since my wife and I bought our farm five years ago, I started seeing our land as a bounty to be preserved and harvested from. We preserve the natural landscape by leaving most of our land alone, and we harvest the garden that we tend all summer and then some of the wildlife that the natural landscape provides. Events, Food | Permalink | Comments (0)
 Bache-Gabrielsen (pronounced BAKA) has been making Cognac for more than 100 years. Yet, until recently, it has never been available in the United States. It is, however, the most purchased brand of Cognac in Norway…of all places.
 One more round in the saga of American Kobe (Wagyu) beef, its culinary validity, and the premium price tag it commands. Recently, I sampled burger patties sent from Snake River Farms in Boise, Idaho. Advertisement
 Last week I received a sample pack of Verterra disposable dinnerware. Verterra might be the coolest new product in the somewhat oxymoronic world of sustainable disposable products. They have a natural beige wood-like appearance with clean rounded edges and they are rigid. The dinnerware is made from the discarded palm leaves of the betelnut tree.
 Quinoa (pronounced keen-wah) could be the most underutilized and misunderstood grain in the pantry. It has been a staple food for more than 5,000 years in the Andes Mountains of South America. It may finally be catching on in somewhat civilized modern day world.
 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.
What do you get when you gather five chefs, one chicken farmer, a retired mechanic, a nurse, a writer/ photographer, a graphic designer and $600 worth of seafood, Summit beer, and Perrier Jouet Champagne? A Minnesota-style clambake, of course.
Advertisement
 If you happened to see Anthony Bourdain’s No Reservations about Baltimore, you may think it is a rundown city with little in the way of culinary traditions and void of local culinary talent. I wholeheartedly disagree with Bourdain and think that he maybe watched one to many episodes of the The Wire.
Is it possible to get good coleslaw in this town? While researching the now famous burger issue, we must have had coleslaw at twenty establishments and maybe one or two were passable, but not one was near crave-able.
Foodie File EditorsFollow Foodie File on TwitterRestaurant ReviewsFoodie
|
|
mspmag.com | Mpls.St.Paul Magazine About Us | Contact Us | Advertise With Us | Magazine Subscriber Services | Privacy Policy | Terms of Service Blogs | Burt's E-Greets | E-Newsletters | Site Map | RSS Feeds 
MSP Communications, 220 South 6th Street, Suite 500, Minneapolis, MN, 55402 © 2009 MSP Communications, Inc. All rights reserved |
© 2008 MSP Communications, Inc. All rights reserved