Category: Food and Drink

  • Light and Holy Drinks

    After twelve happy years in Oxford, the happy year I spent in Cambridge was a far greater culture shock than (several years later) coming to Minnesota. The first thing I learned was that in Cambridge, it is not polite to be rude to people. If you say, “I read your book; what a lot of rot,” they think you mean it, acute sense of humor failure occurs, and you will have offended against the precept that “a gentleman is one who never gives offense unintentionally.”

    But there is something about Cambridge books I never entirely understood: It is the emblem that the grandest offerings from Cambridge University Press bear upon their title page. Nobody has ever satisfactorily explained to me why scholars consulting The Prosopography of the Later Roman Empire or an edition of Epistulae ad Familiares should encounter—up front, close and personal—an oval embracing an etching of the upper half of a naked woman displaying, for universal cynosure, what the novelist Thackeray refers to as “famous frontal development.”

    For the learned, Cambridge University Press provides a cryptic clue. Around the oval run the words “Hinc Lucem Et Pocula Sacra,” which my third-year Latin class would render rightly as “Light and Holy Drinks From Here.” If this is an allusion to the excellence of Cambridge college port, I could not possibly disagree; port is one of the more splendid of the superficial similarities between the two ancient English seats of learning. But I fear it is a reference to the famous frontal development. The literal translation of alma mater is, after all, wet nurse; an alumnus is one who has imbibed in the way that nature intended from a lady not his natural mother. (Thackeray indeed was a Cambridge alumnus.) The holy drinks may be on the university, but they are strictly nonalcoholic. Pity. Who wants learning when there is a possibility of port?

    Port rhymes with thought. Unlike the great wines of Bordeaux, port does not absolutely demand that you switch your mind on while drinking it, but, like an intelligent woman, it does furnish substantially more pleasure if you give it your thoughtful attention. Thought requires information. The best place I know to find out painlessly about the finer points of wine is Jancis Robinson’s Oxford Companion to Wine. A magnificent new edition, just out, is a must this Christmas for the oenophile who has everything. From the rosé-tinted pages of front matter to the tables at the end (did you know that Kyrgyzstan produces 951,000 U.S. gallons of wine a year? Rather a lot for a mostly Muslim land), this is a riot of delicious information. You can savor swift pen portraits of famous connoisseurs, such as Robert M. Parker Jr., whose system of scoring wines numerically has been “easily and delightedly grasped by Americans familiar with high school grades,” and Hugh Johnson. You can grieve over phylloxera, wonder at the possible taste of the Roman wine coolers described by Pliny, or come to grips with the difference between Ruby and Tawny, Vintage and Late Bottled Vintage port.

    And while you are about it, sip a glass of Fonseca ten-year-old Tawny Port, available hereabouts for a little over $30 (about half the price of The Oxford Companion to Wine). Tawny port lacks the rich, oily glory of vintage port, but it lacks also the rich, oily price. It needs none of the TLC, cellaring, or meticulous decanting without which vintage port—the product of a single outstanding year, long-matured in dusty bottles—is simply wasted. Tawny port has aged in wood but does not taste of it. The color is comparatively light; there is a whiff of grappa in the nose followed by fruity sweetness. On the palate there is warmth, a good grip, and a lingering pleasantness. Go on, have a second glass.

    It would be genial to savor this port after dinner. Or, let us be honest, to keep it behind the filing cabinet for those long, cold Minnesota Saturdays when inspiration is frozen, when you stare, snow-blind, at a blank computer screen wondering how best to use the next precious moments of research time, when even the title page of The Prosopography of the Later Roman Empire has ceased to please. Put it on a billboard: Fonseca, freeing the ice floes of the scholarly imagination since 1822. Hinc vere lucem et pocula sacra.

  • Global Noshing

    Just beyond the Hong Kong harbor lies Lamma Island, a small, quiet isle with small, hidden beaches and, during the time my husband and I visited, a remarkable butterfly population. After exploring the green surroundings, we sat down at a bar overlooking the water. What I remember most about that hot September day nearly six years ago is the cold bucket of San Miguel beer and the basket of squid—fried crispy brown and given a healthy coating of spices and salt. Sure, it was our first wedding anniversary, but we hadn’t gone to Hong Kong to gaze into each other’s eyes. We were there to eat.

    Aside from the day trip to Lamma Island, we spent our time in Hong Kong scouring alley shops and market halls for unusual delicacies and freshly forged knives. We ate with the elite at the top of the Mandarin Oriental and with the masses at the Jumbo Floating Restaurant. Of course, we saw a museum or two and strolled through a few temples—that’s the best way to walk off dim sum before lunch. But our major mission, not so surprising for two lifers in the food industry, was researching foods for the menu at a new Minneapolis restaurant. What’s surprising is how many people outside the business consider eating the main focus of their vacations.

    Some travelers enjoy making dining part of their adventure, wiling away an afternoon at a random street café just outside their chosen museum. Then there are those who see food as the best way to sample a culture and understand the land and people we are visiting. We make a point of seeking out the best crêpe truck in Paris and the reddest salt in Hawaii. Not content merely to visit a cheese shop, we want to see the mountain and the goats from whence the cheese came. I like to call us gastrotrippers.
    No doubt, the expansion of the industries that have spawned celebrity chefs and twenty-four-hour food television is partly responsible for the rise in gastrotripping. It’s no longer enough to watch Anthony Bourdain get all the goodies on TV. We have passports, too, and refined palates. In fact, according to the International Culinary Tourism Association, a newish organization formed to help food and beverage producers connect with travel professionals, more than one in six Americans expresses a desire to travel with food as the focus.

    Gastrotrips usually fall into two categories: themed tours and self-guided forays. The former involves cookbook authors, food writers, and critics as well as specialized tour companies. For thousands of dollars, you and twenty new acquaintances can spend a week, for example, in Parma, Italy, where you’ll explore a certified parmigiano-reggiano aging room, witness the curing process of a grand leg of prosciutto, and maybe even get a cooking lesson in the kitchen of a local winemaker. You’ll have a great time, you’ll connect with both the local food and the people who make it, and chances are, everything will be handled perfectly and safely. The drawback, as with any themed tour, is that these trips tend to have a rehearsed plasticity. It’s likely that by the time you purchase your olive oil and return to your bus, another group will already have arrived, eager for the next “show.”

    That said, my personal choice is always the self-guided foray. By determining your own schedule and plotting your own destinations, you get more spontaneity and, I believe, a richer taste of the local color. In exchange for extending a hand, stuttering a foreign phrase, and humbly asking for opinions from people who grow, cook, and eat local foods, you are rewarded with the kinds of connections to both food and people that you can’t get with a tour group. If you’re lucky, you’ll be given directions to a lady who makes the best jamon croquetas or the name of the guy who owns the wasabi farm just outside of town. Over the years, I’ve found that it’s not the concierge who points you to the best Cuban sandwiches on Miami’s Calle Ocho, it’s the bellboy.

    All you need for true gastrotripping is a little bravery and a little research. First and foremost, make sure that your accommodations have a kitchen. Vacation rentals across the globe that provide a fridge and a stove offer a good reason to actually buy those gorgeous foods from the market instead of just taking pictures. Second, whether it’s a trip to Seattle or Bangkok, go online or to the library and read the local papers from the last year for food news and events. Third, and most important, consult with your fellow eaters. For instance, the international online community at chowhound.com readily shares opinions, discoveries, and favorite haunts—from Cal Pep in Barcelona to the Shake Shack in New York City.

    On a recent trip to Philadelphia, I was sitting in a little coffee shop, plotting out the afternoon’s adventures. Torn between Pat’s and Geno’s for the better Philly cheesesteak, I asked the student at the next table what he thought. He scrawled onto a napkin the location of a sandwich truck that turned out to be the holy grail of cheese-steaks: a perfect slice of Philly life that the tour buses would have driven right by.

  • Chowgirls

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    Let’s eat y’all!

    I don’t think it’s cheating to call in some girlfriends to help with Thanksgiving. Just because those girlfriends happen to be professional caterers is neither here, nor there.

    The Chowgirls are a sassy couple of caterers who succeed at kicky, yummy food while caring about local farms and ingredients. They have a little place in the Dinkydale mall that is open to the public for lunch: croque monsieur, sausage and goat cheese lasagna, organic spinach salad, cuban medianoche, YES PLEASE!

    More importantly, they can quell your T-day fears by offering a sweet selection of sides. Imagine checking these off your list: potato-fennel gratin with gruyere, beet salad with balsamic and gingered pecans, gravy with sparkling cider and shallots, even a half pint of herbed Hope Creamery butter. But hop to it, you have to order by this Sunday.

    Because I will simply be a guest this year, the bourbon-lovin’ Derby Pie will be gracing my sister-in-law’s table. I just have to figure a way to sneak in the beet salad as well.

  • NYC Recap

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    So….the New York trip was fun. The marathon was super cool, basically it was a mass of humanity moving in one direction.

    Telepan was by far the best service, our server was invisible yet attentive. He helped us pair the best flavors for our tasting menu choices, but never over-asserted himself. Top bite was a poached egg over frisee with lardons and a light mustard dressing.

    Cafe Cluny was homey and tightly packed and dimly lit and we loved it. I had some scallops on a cauliflower puree that was simple elegance.

    Morimoto…food was innovative and fun, and the sushi quality was amazing, but. The room was FREEZING and it seemed like none of the staff wanted to be there. Our server was completely bored and ineffective. When I ordered the appetizers, he kept pushing a couple of orders of the Kobe carpaccio for $50 a pop. And our empty cocktail glasses collected on our table until we finally pushed them into a large grouping in the middle of the table. It was like a pretty, dirty centerpiece.

    Big finds: Doughnut Plant on the LES. Hello pumpkin doughnuts, Vahlrona doughnuts, fluffy glazed Krispy-Kremes-are-rocks morsels of love.

    We ducked into Tisserie for a coffee and a snack. They had cases packed with portable yummies like Nutella tartlets and chocolate filled blobs of dough called tiger eyes. Nice surprise.

    Chocolate by The Bald Man: Max Brenner is a Wonka wonderland shop/restaurant of amazing chocolate. Huge slices of double chocolate pizza, vats of fondue, a chocolate filled syringe for the quick blast, chocolate spread on chocolate bread … I think I’m in love with this man.

  • Low Five

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    juggling, juggling, juggling …

    Did you hear the news about Five Restaurant?

    Chef Stuart Woodman, the one who was recently named a Best New Chef by Food & Wine, was asked to leave his restaurant by his partners. This was supposed to be the best new restaurant in the state, an epiphany of foodie dining. What happened?

    There have been rumors, I have to admit. Woodman is an old-school chef, and his temper is not a secret. Were pots thrown? Were guests asked to leave the restaurant just for sending back tepid soup? I can’t confirm, I wasn’t there, I do not know.

    I do know that, not long ago, they sent out a discount promotion, so much off on Tuesdays or a certain percentage off here or there. For an upscale restaurant, that’s a red flag.

    I guess it’s the classic Fhima question: Is being a great cook enough to run a successful restaurant?

  • NYC Eatathon

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    the first order of business in nyc…

    I’m headed to New York this weekend for the marathon. No, not running, cheerleading. One of my Girls and her future sister-in-law will be huffin’and puffin’ while I, and the rest of the gang, stuff our faces with lox and try to find them in the crowd.

    It’s been interesting trying to figure out our eating patterns. We have to consider the size of our group (eight), the times we want to eat, the pre-marathon food, carbo/protein intake, and the fact that I need to eat at places that are worth the ticket and hotel cost.

    Dinner Friday is at Telepan, the new Upper West Side joint by Bill Telepan who used to cook at the JUdson Grille. His menu is simple but fresh and has a very reasonably priced tasting menu.

    Saturday is the harder day. I wanted to go “no reservations” at a couple of tapas bars: Boqueria or Tia Pol. But since it’s pre-race, I think the runners might want to eat early and turn in early, so I booked a couple of tables at the brand-spanking-new Cafe Cluny (much chit-chat in the food world about this one…). If the rest of us get hungry later, we’ll head to Momofuku Ssam Bar where they put out an innovative tasting menu after 10:30pm.

    Sunday morning, I think we’ll drop the runners off and breakfast at Balthazar with good strong coffee, good strong bread, and maybe a soft-boiled egg? After the run, I know the Girls will be craving a wide slice of which ever pizza is closest (I probably should indulge for the sake of commaraderie). Dinner will be at Morimoto in celebration of sake and sushi and girls who will be barely able to walk in heels.

  • Meat and Fish

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    Sausage

    Sausage Sisters! I know how you love them at the Mpls Farmers Market, with their cute little hats and funky sausage treats. Well, now that the market is over you can still get your sistah fix. First of all, they’re having a Sausage Garage Sale (which sounds kinda funkish, but they are professionals) on November 4th from 11am-2pm at Sister Cherie’s house in Bryn Mawr (229 Upton Ave S, 612-986-7298). Secondly, they deliver in the metro and as far a-field as Buffalo, for cryin’ in the barn! And lastly, don’t forget to check out their gift boxes…I’m thinking the Poppa Joe Breakfast Box (sausages, Sturdiwheat pancake mix, pure maple syrup for under $30) ia an appropriate delivery for Christmas morning.

    Fish

    Apparently, eating fish isn’t the only way to make you smarter. Through The Oceanaire Seafood Room’s website, you can learn about different species of fish, what their flavor profiles are like and where in the world they swim. Bigger bonus, the checkmarks on the menu page are updated to reflect the fresh fish that are actually in the restaurant. So if you are a Coho Salmon lover or, like me, often dream of Opah you can check the page and head on down. I hope they soon do the same for oysters (mmmmmm…Malpeque).

  • Edible 80's

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    My 16-year-old daughter has a new interest in The Ramones and The Clash. She also has a huge Ferris Bueller poster in her room.

    It’s odd when the things of your past become the fascination of a new generation. I’m just glad she can’t get a hold of most of the food I ate in the 80’s.

    Magic Shell Ice Cream Coating
    Chocolate sauce that hardens into a shell on your ice cream. Tasted and looked like plastic.
    McDonals’s McDLT
    Strange attempt at a freshburger. They came in an odd styrofoam container that separated the meat from the lettuce and tomato to keep the hot side hot and the cold side cold.
    California Coolers/Bartle & Jaymes
    Wine coolers. Yes, in 2 litre bottles. Yes, with a fake id.
    Astro-Pop
    Cone shaped lollipop with three layers of flavor.
    Five-Alive Juice
    Mixed from concentrate, a five juice blend. It tasted like fruit punch.
    King Vitamin
    I was never allowed sugar cereals, even this one that was supposed to be “good for you” so I ate this at my friend Lori’s house.
    New York Seltzer
    We thought we were so healthy, so cool drinking seltzer with a hint of flavor. It was basically clear pop.
    Fruzen Gladje
    I think it was like frozen yoghurt or something. I just liked the name.
    Giggles Cookies
    Remember the Oreo-like cookies with the laughing faces? We used to pull them apart and stick them to the walls.
    Hostess Puddin’ Pies
    Where are those puddin’ pies now, I could really go for one.
    SizzleLean
    “Move over bacon, now there’s something leaner!”
    Steak-Ums
    Flat, frozen meat-sheets in a box. I never really liked these, but I think my sister did.
    Pop Shoppe, Rondo, and Shasta (I want a thrill, I want wow, I want it all, I want it now! I want a pop…I want a ….Shasta!)
    Wrapples
    I forced these on my own kids one year. It’s the sheet of caramel that you wrap over an apple, jam a popsicle stick in the top, and bake in the oven for easy caramel-apples. Chewy, eeewwy, and lame.

  • Local Chew

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    just a few bites of info…

    Did you see our local pals from the Oceanaire Seafood Room mentioned in the New York Times article about the sudden proliferation of $40 entrees? The star of the article is a 1 3/4 ounce lobster dish from The Modern in NYC. It is priced at $42. When you compare the high-lighted Oceanaire dish (the Arctic Char, a whole fish for $38.50) it hardly seems comparable. My favorite quote from the piece … “Forty is the new 30”.

    On a completely different bend, the Minnesota Department of Agriculture has created a new directory of organic farms. The list provides information on 208 of the state’s certified organic farms. It was created mainly for food professionals and chefs, but that doesn’t mean that we all shouldn’t get to know the names and products of our organic friends.

  • Eatin' Good

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    Can we, just for a second, try to understand what Tyler Florence is doing with Applebee’s?

    He’s created four dishes that they’ve themed “Huge Flavor” by Tyler Florence.

    On the website they show him shopping at a market and chopping tomatoes (with an Applebee’s embossed knife) before he gently slices through the fresh mozzarella that he’s putting in your dish. All the quotes say things like “I quickly sear …” or “I flatten the chicken…”

    Are there people who really believe that he’s cooking for them? Is there anyone who even believes that he’s coached the cooks who are making these dishes? Or that any of the food product comes from anything resembling a fresh market?

    I had to see what was being delivered. I went to an Applebees and tried the herb-crusted chicken: “I coat a whole chicken breast in a light Panko crust and Italian seasonings and top it off with a baby arugula salad mixed with grape tomatoes and fresh mozzarella.”

    The plate was pretty enough, better looking than the dead yelow-green Caesar salad my friend had. But the Panko crust was both greasy and burned on one edge. The actual chicken itself was thin and dry. There was plenty of arugula and tomatoes, but only a few pieces of fresh mozz.

    Not that I expected more. When I asked the server what Panko was, she said bread-crumbs. When I joked, why don’t they just call them bread crumbs, she replied “They’re from France or something.” Huh.

    I’m glad that people who wouldn’t normally recognize a chef’s name are being exposed to arugula and Panko. But without training and sincerity, all you’re doing is patting yourself on the back.

    And what about your name, Mr. Florence? Or is the exposure and cross-promotion of your latest book worth an assignation of low-quality? Don’t worry, they’re not really your restaurants are they, you can shrug off culpability as soon as you move to your next project or tv show.

    Learn from the mistakes of Rocco DiSpirito: You reap what you sow.