Cities 97 Sampler

Today is the day! Go get your new Cities97 Sampler volume 22 at Target stores. Take this opportunity to get your hands on one of a kind music and support local organizations. A special thanks to Spangler Design for inviting me to participate in creating this years cover. I was thrilled to give my services and to support such a great cause. I hope you enjoy it!

Food Mosaics

I had a blast making food mosaics today for a great client of mine. This is one of my favorites made our of celery, red grapes, blueberries and black beans. After much time, and plenty of patients I think it paid off as a beautiful piece of art.

Pumpkins and Pests

OK, Speaking of how much I love pumpkins I recently went out to pick a few very cute ones from the pumpkin patch.

 However, today I realized that some one else had already made a healthy snack of out them.

The culprit was caught with cheeks full of pumpkin.

 I guess squirrels also enjoy this fall treat. He seems to prefer his pumpkin seeds raw. Sadly I will not be carving these but I do get to go and pick out more. If you have any advice on how to keep squirrels away from my pumpkins I would love to know.

Pumpkin Time, Sweetened, Salted or Spiced

It’s that time of year again and I have to be honest it’s my all time favorite. There is something magical about the way the light shines through the colored leaves, the warm sun during the days and cool crisp earthy air at night that makes me so happy to be alive. It is this time of year that I love to bake and take in the joy of pumpkins. I have always loved pumpkins ever since I was a little girl they have been special to me. I don’t know if it is because my birthday just happens to land in this month or if  it’s the comfort of warm pumpkin pie or pumpkin soup. I love cleaning them out to make faces for Halloween and just letting a little one sit on the table as a decoration to brighten my day. I think pumpkins are one of the best things of earth.

With pumpkin time and all the many uses of pumpkins there is also a special treat, the seeds! Not only is pumpkin good for you it gives us tasty little seeds to snack on as well. When you are carving your pumpkins this year don’t miss out on these tasty treats. Which brings me to this challenge what tastes better, sweetened, salted or spiced seeds. I have three delicious recipes below for enjoying these seasonal seeds. I would love to know what one is a Halloween hit at your house this year.

Here is how to get started:

Basic Salted:

All recipes are for approximately 2 cups of seeds

1.     1.  As you carve, separate the seeds as best you can from the pumpkin flesh and the slightly slimy membrane (I love this part)

2.     2.  Put the seeds in a large bowl of cold water to clean then. The seeds will float to the top. Rub then between your fingertips to remove any extra pumpkin that may have made it into the bowl. Remove the seed and rinse them in strainer.

3.      3. Lay out two clean kitchen towels on the counter. Pour seeds on one of the towels and use the other to lie on top and help dry off the seeds. Allow to rest as oven heats so they will continue to dry out.

4.     4. Preheat the oven to 350 degrease. Transfer seeds to a baking sheet in a single layer. Drizzle with olive oil, 2tsp Worcheshire sauce (optional) and sprinkle with season salt.

5.     5. Bake for 20-40 until seeds turn lightly brown and become slightly crisp, stirring every 5 min to prevent burning. (If your seeds are too wet, this will take a bit longer to achieve)

6.     6. Remove from baking sheet, allow to cool and enjoy. Store in an airtight container.

Spiced:  

Follow directions above but instead of sprinkling with olive oil and salt in step 4 melt butter in a small pan; add all the spices listed below. Toss the seeds in the spiced mixture and bake as directed in step 5 above.

       1 1/2 tablespoons butter

      1 tsp cinnamon

       ¼ tsp nutmeg

       1/8 tsp allspice

       1/8 tsp cumin

       1/8 tsp cayenne pepper (more if you like them really hot)

       1/8 tsp salt

Sweet:

1 ½ teaspoon Pumpkin Pie Spice

1 teaspoon Salt

½ cup Sugar

3 Tablespoons Olive Oil

Mix the spice, sugar, and salt. Blend well.

1.Bake seeds as directed above with just a little olive oil on them

2. Heat olive oil in a large non-stick skillet over medium-to-medium high heat. Add the pumpkin seeds and then the sugar mixture. Stir constantly.

3. Keep stirring until partially caramelized on to the seeds, leave partially sugary. Do not allow to burn. The sugar should be mostly melted but with a bit of un-melted sugar remaining.

4. Pour out onto parchment paper to cool and enjoy.

Now it’s your turn try one or all three. Maybe even get a little adventurous and make up your own. I would love to hear what you do to make these little seeds an unforgettable treat.

Pierogi 101, My Recent Culinary Discovery

I find that life has a strange way of giving me exactly what I need in ways that I could have never imagined. If you would have told me 3 years ago that one day I would fall in love with a polish boy from Chicago I would have said you were nuts. As it turns out my new love has many more skills than that of being a wonderful and supportive man in my life. Although, he can cook if he really tries I thought I would go to the source. I would ask his mother Stefania how to make the traditional Polish filled dumplings called Pierogi.  I have eaten them before and always wondered how they get that dense pasta like dough that is slightly thick but still light and buttery. I have found that it is actually much easier then the fresh ravioli I have been making all these years. I may be converted to this new method of doing things and never make the very time consuming ravioli again. See below for our cooking methods and try it out for yourself.

Pierogi
2	+	cups flour
1/2		teaspoon salt
1		egg
2		teaspoons sour cream
1/2		+ cup water

	First mix the flour with the salt in a deep bowl. Add the egg, sour cream and water to make a medium soft dough. Knead the doug in a floured board until it is smooth and elastic about 10min. Add more flour/water if necessary.
	Divide the dough into 2 parts. Cover with plastic wrap and let rest while you prepare the filling.
	Roll the dough into a long rope about an 1 1/2 inches wide on a floured board. Then cut finger width sections from the rope. Be sure not to make them too big like I did a few times. They will take too long to cook and be tough.
	Once the rope is cut up flatten them slightly into rounds. Stefania used an old glass bottle which I thought was very cute but a rolling pin would work too. Place a spoonful of filling in it, fold over to form a half circle and press the edges together with the fingers. Be sure the edged are sealed to prevent filling from getting out. I also had a few issues with this part at first.
	To cook drop a few pierogies into a large quantity of rapidly boiling salted water. Do not crowed the pot.
	Stir VERY gently with a wooden spoon to separate them and to prevent them from sticking to the bottom of the pot.
	Continue boiling for 3-4 minutes. Pierogies will be ready when they are floating and puffed. Remove them with a slotted spoon and drain thoroughly.
	Place in a deep dish, sprinkle generously with melted butter to prevent them from sticking and serve warm with sour cream.
	Pierogi are easy to freeze and taste just as good re-heated
	To re-heat, you can: 1) pan fry pierogies in butter until they are light in color 2) place pierogies in the top of a double boiler until they are hot/plump 3) deep fry them Potato and Cheese Filling 1 tablespoon grated onion 2 tablespoons butter 2 cups cold mashed potatoes 1 cup cottage cheese  salt and pepper Cook the onion in butter until tender. Combine it with potatoes and cheese.The filling should be thick enough to hold it's shape. Season to taste with salt and pepper. His mother made her own cottage cheese it was much drier then store bought ones and had smaller curds.

Burger Bliss

Alright burger lovers I know everyone has their favorite burger joint that claims to have, "the best burgers". I am sure they are good however, you are missing out if you have not tried the masterpieces being made at Kuma's Corner. Over the weekend I was in the bustling city of Chicago a place filled with delicious eats and I am taken to a place called Kuma's Corner. From the outside it looks like nothing out of the ordinary a simple restaurant on the corner. Inside the heave metal music screams, the wait staff can't crack a smile, it seems to be a requirement to have tattoos to work there and the place is packed with people. 

We order a beer and wait by the bar for our table when I realize that not only do they have a decent list of beers but they also have Woodford Reserve and Jack Daniels on tap for the whiskey lover in you.  Only when we are seated do I truly understand why the people never stop walking in the door. The burgers all named after heavy metal bands are works of art. These 10 oz burgers are served on soft pretzel rolls and cooked to perfection yes, that means when you order it medium rare it is nice and pink in the middle. This feat alone is grounds for a gold medal in some burger places. After much thought we chose the YOB with smoked Gouda, Bacon, Roasted Red Peppers and Roasted Garlic Mayo and the Lair of the Minotaur with Caramelized Onions, Pancetta, Brie, Bourbon Soaked Pears.

It was truly burger bliss mouthwatering with creative and unique flavors that go so well together. It's times like this when I wish I had a bigger mouth. It was a hard choice with other varieties such as the  Judas Priest with Bacon, Bleu Cheese Dressing with Apples, Walnuts, and Dried Cranberries, the Motorhead with Goat Cheese, Kalamata Olives, Oregano, Tzatziki, Onion, Tomato or the Insect Warfare with Panko-Crusted Goat Cheese, Bacon Roasted Corn and Green Chili Medallion, Topped with Roasted Corn, Cilantro, Green Chili Salsa and Paprika Creme Fraiche. Talk about a mouth full! 

Next time I think I am in for the original, the Famous Kuma Burger with Bacon, Cheddar, Fried Egg as well as the Make Your own Mac & Cheese which I could not help but see pass by quite a few times to other tables you can Choose from the following ingredients: Bacon, Prosciutto, Andouille, Chicken, Roasted Red Peppers, Caramelized Onions, Sun Dried Tomatoes, Broccoli, Peas, Mushrooms, Scallions, Sweet Corn. Only next time I think I may bring along some ear plugs. Enjoy!

Kuma's Corner
2900 West Belmont Avenue
Chicago, IL 60618-5804
(773) 604-8769

Subway: Belmont-Blue
They do not take reservations

Open Weekdays 11:30am-2am; Sat 11:30am-3am; Sun 10am-11pm

Red Apples, Inside and out

Check out this new apple with a red core. The Redlove Apples are not genetically modified but were created through cross-pollination of the Royal Gala, Braeburn and a secret variety which has a pink flesh. They are expected to hit supermarkets in 5 years. What will they think up next?
Click here to see the Redlove Apple

When in Rome

I recently had an opportunity to go to Italy again. This time a short trip to Rome in honor of my best friend who was getting married. When she asked if I would be alright going to Italy for her ceremony I didn't think twice. In my mind I had the chance to support my friend and get access to some of the best pasta in the world. What better reasons to take a trip.

The wedding was lovely, my friend looked like an Italian princess. They had the ceremony at Sant' Anna Del Palafrenieri in Vatican City a charming little old world church adorned with marble, gold and glorious paintings. It was funny to me when taking pictures in St. Peters Square how a bride in Rome is very much like Mickey Mouse in Disneyland. Everyone seemed to stop, look and take pictures of the beautiful bridal party. The part I appreciated most was that the few guests who did make the trip really knew the couple well and wanted to be there. The meaningful conversations, funny stories, and endless glasses of wine made this fariy-tale wedding one we will not forgot.

When I was not assisting with wedding plans my time was spent taking in the essence of Italian food relishing in the abundance of fresh, simple and truly delightful offerings. I wandered the streets popping my head into any little market I could find. I was in awe at the assortment of meats, cheeses and breads that were so readily available. I stopped often at little coffee shops to sample the sweet elixir of espresso and take in the city views. I think some of the best coffee in the world can be found in Italy.

Some of my favorite food memories are the simplest. The classic long pizza boards by the Trevi Fountain with shredded zucchini and cheese. The creamy risottos with a rich earthy black truffles. Gnocchi that melts in your mouth like butter and crispy seared duck breast with a roasted orange pepper sauce and balsamic vinegar. The presentation is as easy as it  ever could be. My caprese salad came to the table with a ball a fresh mozzarella, a few basil leaves and some sliced tomatoes. It just goes to show when food is done right it needs nothing but a plate. Italy is a food heaven!

Part 3: Rethink the way food is served

Lastly, the presentation of a dish does count. Think about how you can show the same item in a unique way. Instead of spooning sauce over vegetables, pour some onto the serving dish and artfully arrange the vegetables on top. Try drizzling some nice balsamic vinegar or extra virgin olive oil just around the edged of the plate. A small portion of beef or chicken looks larger when sliced into thin strips and fanned over a bed of colorful veggies and rice.

For a twist on traditional side-by-side plating, stack the components of your dish vertically. Arrange asparagus into a teepee or place your chicken breast on top of wilted spinach and rice. There are books devoted to giving food height. If you are really into learning more about this skill I recommend the book Stacks: The Art of Vertical Food by Deborah Fabricant.

I love fun dishes almost as much as I love food itself. When it comes to dishes I think that food always looks great on a classic white plate. Here the food is allowed to be the star. It is not competing with other colors or patterns that may distract the eye. Sometimes it is nice to incorporate small splashes of color to brighten up the table for a party. Buy or borrow dishes from a friend in a variety of shapes and colors. The same soup looks dramatically different in a small Asian ceramic cup and an oversized, shallow white bowl. Try serving dessert in a martini glass or soup as an appetizer in a shot glass. The possibilities here are endless so let your imagination go to work. On a side note be cautious of dish buying it can be an expensive habit. You don't need a full set of everything. I love stores like Home Goods, Marshals and TJ max for odds and ends. I can always find something that works well with other pieces also check out garage sales and thrift stores for unique finds.

Lastly, remember hot food should be hot and cold food should be cold. If need be warm your dinner plates slightly in the oven and keep your salad plates in the refrigerator. Your guest will be eating the food after they appreciate its beauty so don’t get to caught up in perfecting every detail, keep it simple. Above all, have fun and use your imagination you never know masterpiece is waiting to be created.

Part 2: Go Natural with Garnishes

Often times I find that people think garnishing is all there is to plate presentation. Garnishing is a nice decorative feature but it is a small part of the whole concept. The key to selecting a garnish is picking one that will improve the dish. Garnishes add color and continue a theme, such as a brightly colored orchid on top of passion fruit crème brule, chives on top of a baked potato, or toasted nuts enhance a dish’s flavor. These all add visual, color and flavor notes the compliment the main item.

Spears of lightly cooked asparagus, slices of sweet starfruit, or small fans of fruits such as strawberries and vegetables like cucumber, pineapple, citrus, or kiwi bring elegance and nutrients to any plate. A fresh vegetable salad with carrot curls simply made with vegetable peeler or fresh chopped herbs sprinkled around the plate add flavor and color that can instantly perk up a dish. An entrée’s sauce also makes a delicious garnish. Swirl it around or drizzle it on top of the plate for interest. If a recipe includes an herb like rosemary or oregano feel free to add a small sprig of the same herb to the side of the plate. This addition of green adds nice color and is visually appealing. Be sure to keep it small so it does not overpower the main ingredients. Remember the garnish is a flavor cue not the main attraction so keep it simple.

Part 1: Mix Shapes, Colors and Textures

The most basic element of food presentation starts with color. Food is naturally beautiful. I love going to the grocery store and seeing all the different varieties of products that are available. Walking into the produce section for me is like an painter looking at their pallet of colors. My canvas just happens to be a white dinner plate.

Have you ever really looked at your foods? Do you ever notice the variety of patterns and textures that show up? The way that lettuce opens up is just like that of a flower. The seeds in a pomegranate are like little red jewels bursting with flavor. The perfect circle of little black seeds that surround the white center of a bright green kiwi is art. The next time you are at the store take a moment and really look at the foods nature has created for us. Think about combining foods with different shapes, colors and textures on the same plate. Try cutting fruits and vegetables into strips, rings, triangles, and cubes or use a diagonal cut. Add a splash of color, contrasting texture, and flavor by sprinkling a few toasted sesame seeds, almonds or crispy bacon over cooked vegetables. If your plate will contain multiple elements, use an odd number rather than an even number; three stuffed cherry tomatoes will always present better then four. For ultimate color enhancement when cooking vegetables use techniques like steaming, stir-frying, and grilling to keep colors bright and textures firm this will also assist in retaining the most nutrients. 

Give Your Meal Visual Appeal

Does everything you cook look beautiful? This is one of the most common questions I am asked while working. Having a unique career of being a Food Stylist I am usually asked many unique food questions. The answer is yes, when I cook everything dose look beautiful. For photo purposes things are sometimes prepared a bit differently and cooked with extra care. At home I don't stop doing what I am naturally good at. It is an art to make food speak to your eyes. However, many of this skills are very simple and can be used everyday to make your meals special.

The way food looks on the plate is the most commonly ignored facet of cooking at home. Too often, other considerations such as time, money, and food allergies push presentation out of mind. Since most children and their families eat their main meals at home, attractive food presentation is just as important at home as it is in a restaurant.

A dish that looks good is more likely to be eaten. Meals that tempt the eyes also tempt the taste buds. People instinctively reject bruised apples and browned bananas, and recognize well-marbled beef and perfectly ripe produce. Prepared dishes work in the same manner. 

Whether you’re entertaining, preparing a special meal or jazzing up an old favorite, these food presentation tips will set your dishes apart from the crowd. Your family and friends will wonder why suddenly the ordinary meals sparkle with something new. I will share some of these easy tips in this next small series of posts to get you started. Check back often and see how fun it can be. 

Trattoria Tosca

After a long week shooting a healthy living cookbook it was finally time for me to relax. I believe firmly that one must play as hard as they work. That night I would indulge in a few of my favorites, red wine and Italian food.

It was 7pm this past Saturday and we diced to go to Trattoria Tosca in the charming Linden hills neighborhood. This Italian food gem sits right next to the Turtle Bread Company. They are both run under the same operation. This explains the delightful sourdough olive herb bread with rosemary butter that was brought to our table as we sat down. We easily made reservations that afternoon and while arriving a bit early we were promptly seated.

The wine list featured mostly medium price Italian labels that paired would with food. However, being that this was an evening of celebration for me. I chose to bring a bottle of wine from my private collection. With the $15 corkage fee I was thrilled to have the server open my 1999 Nappy Valley Cabernet Sauvignon from Raymond Estates.

The food at Tosca was refreshing, not your normal Italian fare of lasagna, pizza and tiramisu. It was well thought out with rich, clean and pure flavors. The menu offerings change daily so you know it is fresh and you can always expect something new. I am not usually one to order sea scallops. I guess I have had them too many times when they are overcooked and poorly seasoned. My friend insisted we try them and so they were ordered as our antipasti. I was pleasantly surprised with the scallops. Served with a creamy, rich and savory Parmesan polenta I would have eaten by the spoonfuls if they let me. The bright green, sweet wild spring onions called ramps were a unique addition to add color flavor and marry the textures. The caramelized scallop was perfectly cooked fork tender it melted in my mouth like butter from the sea.

For our main course we chose the duck breast and rack of lamb with a side of the gnocchi, all were exquisite. The duck had crispy skin and succulent meat. It was served with fragrant foie gras potato puree with roasted onions, wild field mushrooms and a hint of rosemary. This intense dish was full of deep earthy flavors that hold the essence of comfort food. The rack of lamb was served with the same polenta as the scallop and although I don’t like eating the same item twice this was so good I was happy to make an exception. It did complement the savory tender lamb lollipops that sat upon it. The somewhat crunchy English peas with roasted garlic cloves were a sweet, colorful addition making this dish not only pleasing to the eye but to the pallet as well. I like to think that I am a bit of a gnocchi connoisseur. If it is on the menu I usually must try it. These little morsels rival some of the best. The thing love about gnocchi it that is so pure so simple. These light potato dumplings were beautifully caramelized with just a hint of fresh sage, a light brown butter and intense grana padano cheese they melted in my mouth with pure bliss.

At this point in our culinary adventure we were well-satisfied food wise. The only odd note we were noticing was that the service although friendly, and knowledgeable about the menu seemed to be a disgrace. They were serving fine plates of food but forgetting courses, as our gnocchi should have come with our entrees and it was failed to be ordered and came late. The runners were never sure who was to received which dish and after awhile the apologies from the near by tables seemed to be a common song all the servers sang.

For dessert we decided on some something light the gelato sampler intrigued us both with its unique flavor offerings. The Madagascar bourbon, vanilla bean, balsamic and chocolate gelatos were served with tiny buttery thyme shortbread cookies. The gelato was well made with a creamy texture.  For me the flavors were a bit of a disappointment. They all seemed very similar. I had a hard time differentiating between all but the chocolate and even that lacked a bit of luster.

Overall, the food was a delightful change from the usual Italian fare. Simple, rich well prepare dishes plated with elegance brought comfort and celebration together. Don’t expect too much from your wait staff. A friendly smile is nice but will not make up for all the little errors. If the restaurant is full that means it will be quite loud in dining area. For a more private experience request the table in the front room with views of the kitchen or one of the tables by the widow. They also have patio seating available when then weather is nice with view of the park.

Trattoria Tosca


3415 W. 44th St.,

Minneapolis
612-924-1900


trattoriatosca.com


Open 5 p.m. to 9 p.m. Sunday through Thursday

 5 p.m. to 10 p.m. Friday and Sat.

Entrée $15-$25

Dessert $6-$9

Menu changes daily

Alessi Lunch & Learn at the Walker

For those of you who love the latest and greatest in kitchen fashion and tools check out this event at the Walker Art Center. Paolo Cravedi, Managing Director of Alessi USA, will present a special talk focusing on Alessi's collaboration with female designers including Zaha Hadid, matali crasset, and Kristiina Lassus.

• Meet Diane O'Donnel, Alessi USA Museum Sales Manager
• Enjoy a boxed lunch by Wolfgang Puck Catering
• Receive a discount coupon for $15 off your Alessi purchase
• Take home a special gift, courtesy of Alessi

Limited Reservations - $15 ($13.50 Walker members)
RSVP by April 14
Call 612-375-7585 

To see some of the Alessi products click here!

Store Brought Gelato as Good as Home Made? Try Talenti!

I am a true ice cream lover. Over the years I have tried many brands, flavors and combinations but when it comes down to it I am a purist and relish in a creamy, not too sweet, rich vanilla. My ice cream maker and I have become very good friends. However,  I believe I have finally found a product that put next to home made varieties even the most trained taste buds could not tell the difference. 

In the strange way that the world works I have also had the opportunity to work with them. They are an amazing company. For those of you who love ice cream this Gelato is well worth trying. Talenti knows how to make it just right.

My favorite flavors are the Double Dark Chocolate Chunk, Tahitian Vanilla, and Blood Orange Sorbetto. Feel free to try other unique flavors like Sicilian Pistachio, Caribbean Coconut and Cappiuccino. Oh, and yes, it is real all natural product! I highly recommed it. It can be found at most Lunds and Byerly's as well as select flavors at Kowalski's Markets and some Target stores.

Bar La Grassa

I was surprised when making reservations for two on a Monday night the host seemed to squeeze us in for an 8 p.m. slot. Sure enough when we arrived the place was bustling. We were a bit early for our reservation. The host kindly assured us they were running on time. So, we grabbed a drink in bar. Quickly finding a seat at one of the corner tables under the golden glow of the smoked glass chandeliers the place was warm and full of life with an energetic buzz. The noise level was loud but we could still have a conversation without feeling like we were shouting. 

We were promptly seated at 8 in a cozy, plush leather booth not far from a well-kept open-air kitchen with bar seating around it. Our server greeted us quickly with a smile delivering a dish of marinated vegetables and legumes with warm French bread. The menu set in 6 different sections is easy to navigate by moving left to right picking a few small plates from each or one or two large plates depending on the size of your group. The servers were very helpful and knowledgeable able to give suggestions, parings and explain the items fully.

The thoughtful wine list covers a nice variety of different regions many available by the glass we chose a Malbec "Punto Final", from Mendoza, Argentina 2008 and Tempranillo, Castillo Labastida from Crianza, Spain 2005 both a wonderful match with the succulent flavors of foods.

We started with the eggplant and prosciutto bruschetta, classic roasted eggplant atop warm perfectly crusty and soft French bread with a beautiful ribbon of prosciutto.  They master both dry and fresh pasta so be sure to try both however the calamarata with raw tuna in a pepper sauce seemed an odd match. The Fioe Gras tortellini was by far my favorite. I would go back for this dish alone. Next we sampled the pappardelle with veal ragu a classic presentation with noodles that melt like butter in your mouth, For an entree we chose the spicy porchetta a traditional Italian pork roast seasoned with fennel, garlic and ancho pepper it was fork-tender and mouthwatering. The next time I am there I will be sure to try the soft eggs and lobster bruschetta, crab ravioli, and gnocchi with cauliflower and orange as well.

For dessert we chose the carrot cake an odd choice for an Italian meal but it was one of the best I have ever had. This rich and smooth cake was not too sweet with a nice touch of salted nuts in the creamy frosting this paired well with the Moscato d'Asti, from Italy 2007.

I would definitely visit Bar La Grassa again although not a traditional trattoria the food was done exceptionally well. Their menu changes to accommodate for new dishes and customer favorites. This place is busy but even though it was packed we were not sitting too close to others and never felt rushed.

Bar La Grassa                   800 Washington Avenue North, Minneapolis                   612-333-3837

Reservations are essential 

Parking is on the street and can be a bit hard to find at times however valet is available. 

Starters $6-$10 Entree $10-$35

Restaurant Week 2010

Ladies and Gentleman Restaurant Week is back! For one week only February 28th to March 5th in the Twin Cities you can experience some of the finest culinary meals with exceptional deals. Other cities have restaurant weeks as well search on Google to find out when and where the nearest one is to you.


For this week only participation restaurants will offer specially priced gourmet prix-fixe meals. Some locations will even offer special wine pairings.


Lunches will include two courses at $10-$20


Dinners will include three courses at $15-$30


*Tax, wine, and tip are not included in the preset price.


There is something for everyone at with the variety of restaurants that are featured. Don't miss out. See some of my favorite menu picks below.


To find participating restaurants go to  Mpls St. Paul Magazine and make your reservation now at Open Table.


Crave      For a $20 Lunch


Galleria
Edina, Minnesota 55435
Phone: 952-697-6000

Starter: CRAVE Salad -- Fresh Spring Greens, toasted pine nuts, local Donnay Farms goat cheese, and house balsamic vinaigrette

Entree: Mango & Prawns -- Bell peppers, red onion, ginger, fresh mango, and white rice pilaf

Barrio        For a $15 fun casual dinner


235 E. 6th St.
St. Paul, Minnesota
Phone: 651-222-3250

Starter: Fresh made guacamole, chips and our signature salsas

Entrée:
(Small plates)
Potato sope with goat cheese, salsa and herb salad
Build your own tacos
Chicken Pibil
Carnitas in Red Chile Sauce

Served with frijoles charros, roasted chiles and traditional garnishes

La Belle Vie     For a very classy evening $30 Dinner

510 Groveland Ave.
Mpls., Minnesota 55403
Phone: 612-874-6440

Nantucket bay scallops with foie gras, beets and black truffle

Sea trout with cuttlefish carbonara and braised butter lettuce

Grilled beef ribeye with fallen camembert soufle, dried cherries and port

Wildfire       For those who like plenty of choices this is by far a steal for a $30 Dinner

3020 Eden Prairie Ctr.
Eden Prairie, Minnesota 55344
Phone: 952-914-9100

Starter:
Soup of the Day
-or-
French Onion Soup
-or-
House Salad Bowl*
mixed greens, artichokes, carrots, eggs, tomatoes, cucumbers, celery, croutons;
creamy ranch,  french, house vinaigrette or blue cheese dressing
-or-
Caesar Salad*
crisp romaine lettuce, Parmesan cheese, and garlic croutons

Entrée:
Cedar Planked Salmon*
-or-
Fresh Fish of the Day
-or-
Roasted Herb Chicken
-or-
Roasted Prime Rib of Beef 10oz.*
-or-
Petite Filet Mignon*

Above dinners served with a choice of redskin mashed potatoes*, wild rice, au gratin potatoes*, creamed spinach, roasted vegetables*, french fries, or broccoli with herb butter*

Dessert:
Seasonal Pie of the Month
-or-
Flourless Chocolate Cake*
vanilla ice cream
-or-
Homemade Key Lime Pie
graham cracker crust, fresh whipped cream

Cheers! May you always eat well!