Received this in the in box… looks fun! I know for a fact that some really nice garlic roast beef will be available…

(Begin forwarded Message)

Hello Garlic Fans!

MN Garlic Festival will offer a unique culinary experience this year with a cadre of renowned Minnesota chefs converging at the festival cafe, “The Great ‘Scape”.

All six chefs were named as Minneapolis/St. Paul Magazine’s “Restaurateurs of the Year”, which honored them for their commitment to local farmers, organic and traditional methods, and environmental awareness. Not only will they be preparing dishes in the cafe, but some will also present cooking demonstrations (schedule below).

The Festival Chefs for 2007 are:

Mike Phillips, The Craftsman <www.craftsmanrestaurant.com>

Chef Mike Phillips spent some time traveling and eating in other parts of the world, and then started cooking in area restaurants such as the Modern Cafe and the Walker Art Center. His interest in sustainable living, organic quality, and European cooking techniques are an integral part of the cuisine at The Craftsman.

Alexander Roberts, Restaurant Alma <www.restaurantalma.com>

Though born in Buffalo, New York, Alex’s formative years were spent in Minneapolis, working in local kitchens in high school and through college. In the early 1990’s, Alex moved to New York City, where he attended the French Culinary Institute. Upon his return to the Twin Cities, he opened Restaurant Alma, advancing his commitment to organic, sustainably produced food. Just this year, Alex was nominated for the prestigious James Beard Award as “Best Chef in the Midwest”. His new rotisserie, Brasa, is now open at 600 East Hennepin.

Lucia Watson, Lucia’s Restaurant & Wine Bar <www.lucias.com>

Chef Lucia Watson is the proprietor of one of the Twin Cities’ favorite neighborhood establishments, Lucia’s Restaurant & Wine Bar. A third generation Minnesotan, Lucia pursued her cooking passion at the School for American Chefs with Madeline Kamman and received her first level Master Sommelier certificate.
With two critically acclaimed books to her credit, Chef Watson has been honored with many awards over the years, including three nominations for a James Beard Award, and the Institute for Agriculture and Trade Policy’s “Commitment to Community Award”. In addition to her work with the Farmers Youth Project, she lectures and teaches nationally and locally, often in support of sustainable food.

Phillip Becht, The Modern Cafe <www.moderncafeminneapolis.com>

Winner of the City Pages “BEST STAR-CHEF EXPERIENCE IN A RESTAURANT” award, Chef Becht is a very “hands-on” cook at the 1940’s style Modern Cafe.

Tracy Singleton, Birchwood Cafe <www.birchwoodcafe.com>

Voted City Pages “Best Vegetarian Restaurant” in 2000 and “Best Vegetarian Friendly Restaurant” in 2003, Tracy uses fresh local organic ingredients for her vegan, vegetarian and non-vegetarian dishes at Birchwood Cafe, with an emphasis on simplicity, seasonality and buying local.

Russell Klein

Well known for his past work at W.A. Frost & Company, Chef Klein’s first cooking job was at Remi in New York City, and he studied with Cyril Renaud at La Caravelle and Fleur de Sel. With an obsession for local ingredients and high quality, Klein has championed local cheeses, and extended the concept of working with farmers by focusing on small, artisanal producers.

“The Great ‘Scape Cafe” (garlic lovers know that the “scape” is the flower stalk on certain garlic varieties that is in itself a delicacy) is MN Garlic Festival’s al fresco restaurant. Diners can choose to enjoy their meals, with foods from each of the chefs, at adjacent outdoor locations including the Concert Tent and the Chef Demonstration Tent. Most of the food is very local, with much of it actually being provided by farmers who are involved with the festival. It’s not uncommon to see cafe manager Greg Reynolds, an organic vegetable farmer who supplies several of the best restaurants and co-ops in the Twin Cities, shopping around to various booths at the festival, buying food that will be on someone’s plate within the hour.

Three of the festival chefs will present a cooking demonstration during the afternoon. Here is the schedule:

1:30 - Lucia Watson
2:30 - Alex Roberts
3:30 - Russell Klein

A family-friendly event with a full slate of entertainment and activities, MN Garlic Festival is sponsored by Sustainable Farming Association of MN <www.sfa-mn.org>, with a mission to support and promote family farms, vital rural communities and a healthy environment in Minnesota.

We’ve also had some marvelous vendors come aboard. You can choose from (or sample them all):
- Mexican food with the official Garlic Fest salsa
- Italian meats
- the official Garlic Fest pizza
- Garlic jelly
- a wide selection of frozen treats, and yes, garlic ice cream
- healthy fruit drinks and pop, and fresh lemonade
- root beer floats
. . . and lots more!

Details:
Event: MN Garlic Festival
Date: Saturday, August 18, 2007
Hours: 10:00 a.m. - 8:00 p.m.
Location: Wright County Fairgrounds, Howard Lake, MN
Admission: Adults - $5; Pre-school kids - free; Kids 6-12 yrs. - $3
Parking: $1
Contact: Jerry Ford, Festival Director, (320) 543-3394, jerry@marienne.com
Website: www.sfa-mn.org

Both are fantastic… is it even possible that I prefer one over the other?

Yes… Little Szechuan has booze… otherwise. Yum!

I would like to give a shout out to the good people at the Eastside Food Coop for basically being the greatest business in Northeast Minneapolis.

Why, you might ask? I mean, besides the good selection of seasonal produce, a very workable selection of fancy cheeses, and the fact that they stock the excellent and reliable De Cecco Pasta despite it being neither local nor organic?

This is an aside, but know this Friends: until Shogunmoon has time to do testing on his own and/or access to fancier italian pastas, he does not use anything but De Cecco! I am not kidding about this. Believe me, I am not a person that has much brand loyalty as a general rule, but this stuff can be counted on. The only other brand loyalties I have are for this line of Misono knives, Lip Ivo and Levi’s.

Anyway, I was having the I-forgot-to-shop-for-easter-dinner blues, and found myself thinking the following Easter morn- Hmm, what can I create out of the limited grocery offerings of the local Walgreens?

Luckily Christie, in a stroke of either complete genius or complete naiveté, figured it was worth checking to see if Eastside happened to be open. Me? I didn’t think there was a chance in hell. Lord knows, @#$# Rainbow and Lunds were closed. Bastards.

The Eastside was wide open, ladies and gentleman. And busier then I have ever seen it. I was able to purchase some De Cecco pasta, Taleggio cheese, almonds, and some locally farmed cream and butter. Mac n’ cheese baby, shogun style. It was GOOD.

Anyway, Northeasters, we are quite fortunate to have such a first class establishment in our midst. You will be doing yourselves a favor by patronizing this would-be Northeast institution.

Now, if we could just get a decent bar on Central Avenue…

-shogunmoon

Eastside Food Cooperative
http://www.eastsidefood.coop/
2551 Central Ave. NE
Minneapolis, MN 55418
Voicemail: 612-788-0950

Are you a gourmet snob?

Funny article….

I would agree, anyone demanding to “see the chef” or trying to order some off-the-menu item during a busy dinner service is probably a putz. heh.

-shogunmoon

I am not even sure where to start.

Seriously. All this talk about fine restaurants closing down around here, and one might get the impression that all the twin cities metro has left to offer is Flameburger and White Castle. Not true! We have Chipotle! We WIN!

Anyway. For the love of God, one can still obtain some VERY fine food in town. Indeed, the wife and I DID obtain some very fine food. I mean FINE food. Like, weeping with joy fine. Like, nirvana in the form of bursting flavors fine. Like, thinking about this meal, I am have a hard time laying off of the CAPS LOCK key fine.

Before we move on, I would just like to congratulate whomever was in the kitchen at Fugaise Friday night, 11 February. Was it Don Saunders himself? Was it a highly qualified sous chef? Was it Harold Dieterle? Was it some wonderfully talented soul from a foreign land? No idea. Also? Don’t care. Whoever was manning the stove was kicking out the jams. I really regret not having sent a bottle back to the kitchen, like some generous local souls do. But hey, we were splurging as it was…

Speaking of wine, we ordered a white Bordeaux. Very inexpensive. $25 bucks I think. Hey, I like to splurge on the food, not always the wine! We ordered this once we figured out what we were going to order off of the menu, two seafood dishes. The Waiter even complimented us on our choice. Heh. Little did he know, or, probably more accurately, totally knew, that we saw these things: Bordeaux, white, and $25. Knowing damned well that at a joint like this, they ain’t going to be pouring swill, we figured the inexpensive stuff would be just peachy.

Choosing a starter was not made easy for us. The problem was that their was at least three things we just HAD to have… Scallops with Salsify and Sauce Charon or Veal Roulade, for example. How does one not order a Veal Roulade? Well, we didn’t, opting instead for the Wild Boar Ravioli with white figs, and a balsamic reduction. Turned out to be a great choice… they were fantastic. Served with a nice reduction and white figs. Exactly what these ravioli’s needed. Soulful and savory, that braised boar. Little pillows of perfection. (I can’t believe I just typed that… sorry everyone.)

For dinner we ordered, and were completely blown away by two dishes, Sea Bass and Skate and King Crab.

The Sea bass was heavenly. The fish, if I may address the big portion crowd, was huge. And? Perfect. The vanilla parsnip purée that it was resting on was almost as good as the damned fish… never underestimate the deliciousness of a parsnips… seriously. The vanilla really added a nice pleasant dimension to them. (I am totally going to try making this myself, and I will NOT be sharing.) Add a little acid in the form of a blood orange sauce, and, hello culinary nirvana.

But thats not all, folks! After waxing poetic about the outstanding Sea Bass dish, I have to admit that the Skate was even BETTER, if only slightly. The fish and crab was just absolutely melt in your mouth, no knife needed, and just had a gorgeous flavor. I have never had crab so good in my life. Like with the Sea Bass dish, the sauces were executed with subtle perfection. A bit of tang from the red pepper was a wonderful foil for the awe inspiring Skate and Crab. Throw in some wilted greens, and… I am simply out of adjectives. So good.

Oh yea, and for dessert? Poached pear with delicate, creamy cheese, and some crispy deliciousness. Very very nice. I had the waitron pick out a nice white port for me to go with it, and was quite pleased with the end result.

Bravo Fugaise. Best meal of 2007 so far. And, quite frankly, the vast majority of 2006 as well.

-shogunmoon

http://www.fugaise.com/

Rake Page

City Pages

Wild Boar Ravioli
White Fig, Raddichio, Aged Balsamic

Skate
King Crab, Roasted Red Pepper, Herb Pan Sauce

NOBODY ASKED ME, BUT…
By Anthony Bourdain

Enjoy!

To the customer that decided to come in to our café, buy the kitchen a bottle of wine, and tip generously on top of that, thank you! Way, way above and beyond the call of duty.

Things like this go a long way to restore our faith in humanity.

I promise, we will enjoy the wine!

-shogunmoon

Two phrases that destroyed American culture.

No Reservations: The Shwarma and Shrapnel Episode

Anthony Bourdain’s comments regarding the whole being stuck in Lebanon thing. Sounds like he can chalk up being on a Navy warship in his long list of experiences.

-shogunmoon

Anthony Bourdain was stuck in Beirut. Man, what a fucked up situation.

Looks like he got out:

Broken-hearted celebrity chef evacuated from Lebanon.