Edible Twin Cities talks local ice cream, barbecue
Edible Twin Cities reminds us in its summer issue about one of the best parts of the season -- ice cream! -- and how many kickass places we can get it in the Cities. Just so you don't forget too, here are the highlights:
1) Sonny's. "A Twin Cities tradition for almost 60 years ... handmade in 5- or 10-gallon batches ... in a small commercial kitchen behind [the] Crema Cafe restaurant" in flavors like Guinness, olive oil and sea salt, wasabi, and chocolate with bacon.
2) Izzy's. Partially solar powered! " ... 30+ flavors of small-batch ice cream, sorbet, or non-dairy soy ice cream" that feature many local ingredients (Legacy chocolates, Wuollet Bakery baked goods, and Birchwood key lime pie to name a few), including dairy products from Neenah, Wis.
3) Pumphouse Creamery. " ... [M]akes 20 super-rich, not-too-sweet ice creams and sorbets ..." with local incredients such as grain from Whole Grain Milling, butter from Hope Creamery, milk and cream from Crystal Ball Farms, peanut butter from Parkers Farms, and on and on.
The magazine also toasts another summertime fave, this one more unsung: barbecue. Those of note: Baker's Ribs in Eden Prairie ("offers the widest range of meats of all the joints we visited"), Pastor Hamilton's in St. Paul, Ted Cook's in Minneapolis (featuring meats smoked over hickory and cherry wood), Lee & Dee's in St. Paul, Scott Ja-Mama's Restaurant in Minneapolis and Big Daddy's in St. Paul (which features beef ribs they call "Flintstones," "because of the resemblance to dinosaur ribs."