The December issue of Food & Wine honors the Best Restaurant Dishes of 2008--and a certain celery bisque
made the list.
Kudos to chef Steven Brown at Porter & Frye
for creating the now nationally known celery bisque. I agree with
writer Nick Fauchald that the postmodern dish is a gem--frothy celery
bisque, tiny chopped vegetables, deep-fried pork belly, and puffed wild
rice make for a delightful play of flavors and textures. Forget wild
rice soup--this one should represent our state best.