Tasty tongue tacos

​Jonathan Waxman, Top Chef Master and pioneer of California Cuisine, has teamed with the upscale Mexican restaurant chain Rosa Mexicano to create a unique supplemental menu that will soon be available to diners at its downtown Minneapolis outpost.More >>

MPLS.TV

MPLS.TV debuts a cookin' new show!

​MPLS.TV debuted its first episode of Shake n Bake today, to teach viewers how to make chicken pot pie.

Shake n Bake is basically a regular cooking show with better music: The host, Eunice, patiently explains mirpoix and roux as she preps with help from her guest assistant, Doomtree rapper Sims, while DJ Fundo and Plain Ole Bill from Get Cryphy add sound effects.

High points from episode one include:

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Ever try an Onion Nugget?

​As we researched this week's cover story on Buffalo wings, we stumbled across all kinds of fun facts--including some fast-food products that were flash-in-the-pan ideas, or generally ill-advised. Perhaps some of these blasts from the past even made an appearance in your childhood. Here are the 10 most memorable Mickey D's discontinued menu items:

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Chef-owner Margaret Doran at Margaux's Table

​After the city effectively pulled the plug on Margaret Doran's White Bear Lake restaurant business, she's relaunched Margaux's Table as a catering business, offering fancy Friday-night meals for takeout.

Get on Doran's Facebook page or email list (she's margauxlimitee at msn.com) and every Monday, she'll send out the menu. If you're interested, place your order by Wednesday at 5 p.m. and she'll have it ready for pickup at Margaux's Table on Friday between noon and 6 p.m., with instructions for heating and serving. Diners can order for a romantic dinner or a large group party.

This week's menu is listed below and costs $27.95 per person.

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Outtakes from this week's column: Katie takes on a Girvan Grille Ghost Wing.

Photo courtesy Kate NG Sommers

​Local foodie blogger and photographer Kate NG Sommers says even though she grew up around good food, she still frequently preferred a peanut butter sandwich on Wonder Bread to her dad's great cooking. She says she never really appreciated how sweet she had it until she got to college and was confronted with dining services fare. "I really recognized how great good food is and how much it meant to me," she says. Since then, Sommers has become very invested in food, both personally and professionally.

The Milwaukee native, who worked in management for Trader Joe's for several years, now works for the vegetarian frozen foods company Amy's Kitchen. On the side, she photographs weddings and other events, including, increasingly, food-related ones. She and her husband are avid cooks themselves when they have the time. The two also lived on an organic farm in Italy for several months. "I know that I'm always going to be working with food and care about food," she says

Cementing that commitment, Sommers has created a new food blog called Fork, Knife and Spoon. (Check it out for upcoming giveaways.) The site, which launched yesterday, features, most notably, Sommers' beautiful photos of many of the meals she and her husband prepare. For example, the two recently spent an entire weekend at home cooking homemade ravioli, brioche, and croque monsier, among other things -- photos of which are posted on the blog. Fork, Knife and Spoon replaces Sommers old blog, Images Petites, a mouthful of a name which she says she got tired of repeating and spelling out. You can check out some of her other work here.

Sommers took photos of what she ate and drank the entire day two Fridays ago and shared them with Hot Dish. Check out what a self-professed food snob dines on during a typical day:

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