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| Chef Michelle Gayer behind the counter at the Salty Tart |
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Earlier this week we spoke with Gabrielle Hamilton, author of Blood, Bones & Butter, and attended her Talk of the Stacks reading at the Minneapolis Central Library. Read part 1 to learn how the book came into being, and why her childhood began fancifully but ended decisively and spiraled into adulthood too soon.
Today, we pick up just as Hamilton is opening her New York restaurant Prune. And we're about to meet her future spouse, who's quite unexpected...
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Author and chef Gabrielle Hamilton is full of surprises. At last night's Talk of the Stacks at Minneapolis Central Library, the audience was anticipating the bravado and swagger of an author who had just written a provocative tell-all memoir, committed grand larceny as a juvenile, dealt with human excrement and maggot-filled rats, worked weekend brunch while 39 weeks pregnant and written an unapologetic depiction of kitchen life that's so true to form it's garnered respect from even Anthony Bourdain.
Photo by Melissa Hamilton Gabrielle Hamilton
Did you know that there are peaches in Minnesota? Nectarines? Sweet and punchy table grapes? A small farm in Cold Spring, Minnesota, grows all kinds of cold-hearty hybrids. Last autumn, as domesticated ducks darted between the tidy rows of trees, Molly McNeil gave us a tour of the farm she represents. The plums were puckery tart, while the apples were crunchy, sweet, natural candy. The grapes, when roasted, were a revelation.
Chefs squirreled away summer goodness and are now sharing the results: house-made wines
Last night's Gastro Non Grata, held at the Triple Rock Social Club in Minneapolis, was a sausage-fest perfectly suited for a preview of the upcoming Butcher & the Boar restaurant--a celebration of meat and bourbon. 
Wild Boar sausages sizzle
While the bands rocked the room and Clancy's held a couple of meat contests (prizes included sweetbreads and beef hearts) Butcher & the Boar's Jack Riebel, along with his main ground-meat-in-casings man, Peter Botcher, handed out dish after delectable dish.
What can we expect from 2012's mostly hotly anticipated new dining spot?
Robin Asbell, cooking instructor, culinary advisor to the Whole Grains Council, and author of Big Vegan: More Than 350 Recipes, No Meat/No Dairy, All Delicious, will be appearing at the Kitchen in the Market (in Midtown Global Market) on December 11 from 1 to 3 p.m. The author will be signing books, giving a short cooking demonstration, and handing out samples of her innovative vegan dishes. Asbell's latest cookbook has recipes for every meal, including Griddled Oat Polenta with Smoky Maple-Tempeh "Bacon" for breakfast, Seitan Burgundy Stew with Parsnips for a hearty lunch, and Red Lentil Masala Burgers with Curry Ketchup for dinner. The Hot Dish caught up with the multitalented Minneapolis resident and got her to share a recipe for a holiday party appetizer she calls "seasonal, colorful, and fun." It also makes good use of the leftover bag of cranberries you might still have in your fridge from Thanksgiving.
Courtesy Robin Asbell
Got a hankering for holiday appetizers, but tired of veggies and dip or chips and salsa? This may be the cooking class for you.
The stage was set with a long white-linen-covered table, holding gleaming covered trays. Beneath them were the trophy plates inscribed with the names of the winners for the Twin Cities' first annual Charlie Awards. Organized by preeminent foodie Sue Zelickson with the help of wonder producer Scott Mayer, the Sunday-evening event kicked off with a cabaret version of Beauty & the Beast's "Be Our Guest," hilariously tailored to fit our area's dining scene.
Be our guest, Charlie Awards serves up a tasty time
What ensued was one of the speediest, most entertaining awards shows we've ever seen--the Oscars should take note. Of course, what everyone was anxiously waiting for was the announcement of those names.
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| Muddy Paws chocolate peanut butter cheesecake |
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