|Compassion and community at Coffman Union|
|Compassion and community at Coffman Union|
|New and improved brats from Husnik's Sausage.|
While you're reading this week's cover story about the Minnesota Wild's controversial new arrival, Matt Cooke, you may find yourself wondering what kinds of tasty foods will be available at the Xcel Energy Center this year. Indeed, there will be quite a few new menu options for sports fans and concert-goers.
Executive chef Jason Steidle tells Hot Dish that people are going to find improved cuisine with a focus on local foods and local inspiration. For example, among the many new foods being offered is a "Loon Sausage," made by South St. Paul's own Husnik's Sausage. The brat-style sandwich comes stuffed with cheese, wild rice, and -- no, not our state bird -- pork.More »
|Photo Courtesy of B FRESH Photography|
|A plate of soul food prepared by the Hurt family on set of Soul Food Junkies|
|Champagne dinner for a deal|
Todd's Salsas are the latest locally made products to enter the realm of all-natural foods. The label boasts that it's gluten free, with no added sugar or preservatives, and even reminds you to recycle the glass bottle. These salsas are handcrafted in small batches with all the ingredients being recognizable and easily pronounced.
Sociably responsible and tastes good!
We sampled all three varieties to see how they stacked up.More »
Maybe we're too cynical.
Crookshank Company Amaize Sweet Corn actually looks like the promotional pictures.
We rolled our eyes when the Idaho-based, sweet corn breeder and producer Crookham Company sent our office a few ears of "Amaize" sweet corn with a note claiming it's caused a taste-tester to propose marriage to farmers. We grimaced while reading a statement from the company's president, George Crookham, claiming the corn "takes us beyond what we thought a sweet corn could be." And we crumpled up the sheet when we read the words "sweet corn nirvana."
Then we took a bite and discovered, to our chagrin, that it truly is dessert on a cob.More »
Health nuts like to sprinkle a little flax seed into granola, smoothies, and the like, to give their diet a boost of fiber and omega-3 fatty acids, with the hopes of reducing cholesterol and helping their hearts, among other things. Historically, flax is usually eaten whole or pressed to create linseed oil (the stuff used for finishing wood), but now, one North Dakota-based farm family has turned it into a milk-like beverage.
Flax USA A local alternative to soy or rice milk.
John and Stephanie Stober, fifth-generation farmers based near Goodrich, founded Flax USA in 2001 to market the flax they grew to consumers in the form of seed, oil, and pet food. This spring, they launched what is thought to be the first commercial flaxmilk made from col-pressed flax seed oil.
Flax USA says that one eight-ounce serving of Flaxmilk contains just 50 calories, zero cholesterol and zero trans fat, while providing as much calcium as cow's milk. (It's also enriched with Vitamins A, D, and B12.) In contrast to its seed form, flaxmilk contains no fiber and 7 grams of sugars (from evaporated cane juice) and no protein. It's being sold in "original" and "vanilla" flavors at Wal-Mart stores in 1/2-gallon containers for $2.98.
But the big question is, how does it taste?More »
The idea for Eruption, the new all natural energy drink came about as so many bouts of genius do, at 2 a.m. after a long night of drinking. Unlike most late night revelations, the makers, Joshua Shirk and Brian Christensen, both of the Twin Cities, actually followed through. After years of exhaustive research, planning and attempts, they arrived at their final product: A lime flavored packet that can be added to liquid for a burst of vitamin-packed energy without the repugnant flavor that so many energy drinks have.
Photo courtesy Eruption USA Thinking outside the can
The ingredient list reads like a highlight reel of the trending "all natural" good-for-you stuff of the moment, from ribovlavins to CoQ10, and it's also sugar-free, being sweetened with Stevia. Using the same effervescent technology that Airborne tablets use, the powder dissolves into liquid. Each packet costs about a dollar and is easily transportable. Add a dose to a little rail vodka, tequila or light beer for a limey concoction designed to keep the party going until all hours. Or add to a bottle of water for an enhanced work-out.
But how does it taste?
Missing your daily dose of Oprah? Well, at least you can now drown your sorrows in a pint of her favorite ice cream, as the Cincinnati-based Graeter's recently entered the Twin Cities market.
Graeter's name hints at its greatness!
Graeter's is a super-premium, high milk-fat content product, like Häagen-Dazs or Ben & Jerry's. The ice cream is produced using an extremely labor-intensive process called French pot, in which the liquid ingredients--Graeter's avoids unpronounceable ones--are quick-frozen in spinning, two-gallon cylinders, and then hand-packed into pints.
The family-run company has been in business since 1870, but until last year, when the company built a new production plant that would quadruple production, the brand was little-seen outside of a few dozen ice cream parlors and the Kroger supermarkets in the Midwest, Texas, and Colorado. In 2002, after Oprah Winfrey declared on her show, "You haven't had ice cream till you've had Graeter's. The butter pecan is Stedman's favorite, and mine, too," the company was apparently deluged with 800,000 phone and Internet orders, enough to disable the Cincinnati Bell phone company's switch.
So does it live up to the hype?More »
We were overjoyed last week to learn that Cottage Grill's Minneapple Pie has been added to the Twins' Target Field food lineup. That little tidbit got us geared up for hand-held desserts with delicious fillings, and so our quest began. After sampling a few treats, we fell for Bravo! Cafe & Bakery's cream puffs.
Shauna Younge for City Pages At $1.50 each, these are worth cheering for