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What I’ve enjoyed recently …
All Saints, this new Minneapolis
hot spot sports in innovative yet
approachable menu. Cocktails
are amazing too!
222 East Hennepin Ave
Minneapolis MN 55414Favorite Places, Barcelona
Favorite Places, Bourgogne
Favorite Places, California
Favorite Places, New York
Favorite Places, Paris
Favorite Places, Provence
Favorite Places, Twin Cities
Favorite Links
- Alice Medrich
- Andrew Zimmern
- Artisan Bread in Fine Minutes a Day
- Baking Obsession
- Cannelle et Vanille
- Chocolate & Zucchini
- Curious Cook
- David Lebovitz
- David Schmit Photography
- Dorie Greenspan
- Eat the Love, Sweets for the Mouth and Mind
- Eat Well Guide
- eatwild
- Farmette
- Gale Gand
- HiP Paris Blog
- Hunter Angler Gardener Cook
- Le Pétrin
- Nick Malgieri
- Not Without Salt
- On Rue Tatin
- Paris Breakfasts
- Purple Pitchfork
- Raghaven Iyer
- Robin Asbell
- Sake Story
- Slow Food
- Smitten Kitchen
- Steamy Kitchen Modern Asia
- Suvir Saran
- The Daily Meal
- The Paris Kitchen
- The Perennial Plate
- These Peas are Hollow
- Wedge Community Co-op
- White on Rice Couple
- Zoë Bakes
Spicy Beef Satay at the Twin Cities Food & Wine Experience
The Twin Cities Food & Wine Experience was this past weekend at the Minneapolis Convention Center. It was great to see so many local, independent vendors this year specializing in artisan foods. A couple of owners with whom I was able to chat for a moment included Janan Juliff from The Cake Diva and Karen Loomis from Extra Dough. The Cake Diva was offering samples of a delicious chocolate butter-cream cake and tangy tangerine macarons. Extra Dough was serving slices of dense Chocolate Cherry Amaretto Cake and one of their signature nuts, candied walnuts.
Of course, I’m always delighted to taste any wine that Kevin McKinney from MVP Wines is pouring. It may have something to do with the fact that they are all from Provence, but more importantly they are all absolutely outstanding, especially the rosés.
For the Local Chef’s Challenge, I assisted Rick Kimmes, Executive Chef at The Oceanaire Seafood Room, and Jack Riebel, Executive Chef at The Dakota Jazz Club and Restaurant. We used wonderful local ingredients from places like Six Rivers and PastureLand Cooperatives.
Rick got knocked out in the first round, but Jack made it all the way to the winner’s circle with his Lamb Carpaccio with Shaved Parmesan and Lingonberry sauce and a
Stuffed Chicken Breast with Whole Wheat Saffron Couscous and Ancho Chilies. I know it was more complicated, but we were each responsible for one piece of the whole, so I couldn’t give a full description if my life depended on it. If Jack reads this, maybe he can remember all the details.* All I know is that assisting these fine chefs was an honor and it was amazing how fast 45 minutes can go by.
*Addendum: For Chef Riebel’s final showdown with Chef Fratzke he prepared a
lamb carpaccio brushed with a lingonberry and chipotle gastrique with whole lingonberries on top and garnished with micro-arugula, parmesan cheese, pine nuts and apple.
And it wasn’t the chicken at all as I had stated above, that was the previous round for which I assisted. For the final entrée, he chose barramundi which he seared, skin-on, and topped with a dressing made of lingonberry jam, roasted peppers, five different herbs, and ancho chiles.
The fish was served alongside a saffron whole-wheat couscous atop a kumquat and cumin reduction, which also included tangerines, shallots, butter, and grapefruit. A lingonberry jam vinaigrette was drizzled around the plate as well.
I was also nabbed at the last minute on Sunday to teach a food and beer pairing class with Mike from Summit Brewery. Unfortunately, the scheduled chef was laid up with pneumonia. On the fly, I came up with a recipe, texted a grocery list to a volunteer who happened to be at Lunds and had a scrumptious beef satay with a spicy peanut sauce to everyone within an hour. I called it “Impromptu Entertaining”. We tasted the satay with four of the Summit Brewery beers. It was a whirlwind, but I think the Red Lager paired the best with the spicy notes of the satay. Here’s the recipe:
Beef Satay with Spicy Peanut Sauce
Yield: 24 one ounce portions
Sauce
Yield: Makes about 1 cup
1/2 tablespoon vegetable or olive oil
1 small shallot, chopped fine
1/2 inch peeled ginger root chopped fine
2 garlic cloves, chopped fine
1/2 cup water
1/4 cup creamy or chunky peanut butter
1/8 cup soy sauce
1/8 cup rice white vinegar
1 1/2 tablespoons firmly packed brown sugar
1/8 – 1/4 teaspoon sriracha or to taste
Marinade
Skewers
1 1/2 pounds sirloin steak, 1 1/2 inches thick
1 inch fresh ginger, peeled and chopped fine
1 medium shallot, peeled and chopped fine
2 tablespoons chopped cilantro
2 scallions, minced
3-4 cloves garlic, minced
1 teaspoon chopped fresh thyme
1/4 cup olive oil
1/2 tablespoon toasted sesame oil
1 teaspoon sriracha
1/4 cup soy sauce
Juice of one small lime
1 teaspoon honey
Garnish
1/2 cup salted peanuts
1/4 cup sesame seeds, toasted
1/4 cup cilantro leaves