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Posts about Restaurant news

Goff now cooking at Bryant-Lake Bowl

Posted by: Rick Nelson Updated: October 2, 2014 - 5:07 PM

How great is this? What just might be one of the Twin Cities' tiniest commercial kitchens is now the realm of one of the area's most influential chefs. Yep, that's Ken Goff -- the former longtime chef at the Dakota Restaurant & Jazz Club -- leading the cooking at the Bryant-Lake Bowl.

“As I’ve gotten older, I appreciate a truly great restaurant experience because I have a better understanding of what went into making something wonderful,” said Goff in a statement (that's Goff, above, in a 2013 Star Tribune file photo).

Since leaving the Dakota in 2005, Goff has been teaching a new generation of culinary professionals at Le Cordon Bleu in Mendota Heights.

Goff, one of Minnesota’s first chefs to emphasize local sourcing, has a resume that reads like a fantastic walk through late 20th-century Twin Cities dining, peppered with storied names such as La Tortue, 510 Groveland, the Loring Cafe, Faegre’s and Nigel’s before his two-decade tenure at the helm at the Dakota.

Here's an indication of the length of Goff's impressive career: His first mention in the Strib’s archives is a 1987 three-star review of Faegre’s, by my former colleague Jeremy Iggers. There are of course several dozen subsequent mentions. One that stands out is from a 1990 Taste feature because it includes a recipe that Goff made famous during his Dakota years, for brie-apple soup. Doesn't that feel like a perfect fit for today's cool and rainy weather?

MINNESOTA BRIE AND APPLE SOUP

Makes 3 to 4 quarts.

3/4 c. chopped onions

1/2 c. finely sliced leeks

1 1/2 lb. tart apples, peeled and cored

1 1/2 quarts chicken stock

2 bay leaves

1 tsp. dried thyme

2 quarts whipping cream

6 small red potatoes, peeled and cut into 1/2-in. dice

1 whole branch fresh rosemary

1 lb. domestic Brie cheese, cut into pieces

Salt and freshly ground white pepper to taste

Apple and rosemary, for garnish

Directions

In a large pot over medium heat, stew onions, leeks and apples until onions are well softened. Add chicken stock, bay leaves and thyme. Bring to a boil and cook until onions are completely tender.
Remove bay leaves.

In a separate heavy-bottomed soup pot over medium heat, cook cream, potatoes and rosemary until potatoes are completely softened. Remove rosemary. Combine contents of both pots and carefully puree in a blender a batch at a time, adding cheese bit by bit. Adjust seasoning to taste. Serve garnished with a very thinly sliced apple and a sprig of fresh rosemary.

Agra Culture opening at Minneapolis Institute of Arts

Posted by: Rick Nelson Updated: September 23, 2014 - 11:57 AM

More change is coming to the dining operations at the Minneapolis Insitute of Arts, and soon.

The owners of Agra Culture Kitchen & Press announced that they are opening a branch of their counter-service operation -- their third -- at the museum in mid-October.

Agra Culture debuted in May in Uptown and then launched a second location in the 50th-and-France commercial district in southwest Minneapolis in July (find my review here).

The chain is the work of Andrea and Aaron Switz, the founders of fast-growing Yogurt Lab (which has grown to 10 outlets since opening in 2011). The couple tapped former Macy's chef Tim Scott to create Agra Culture's breakfast-lunch-dinner menu, which emphasizes organic and sustainably raised ingredients and includes nods to those following vegetarian, vegan and gluten-free diets. Scott and the Switzes parted company earlier this month.

No further details are available, but Agra Culture will replace several short-lived ventures from Stock and Badge, the partnership behind Dogwood Coffee Co. and Rustica. S&B operates the lobby-level Dogwood Coffee Bar and Half Pint, which is tailored to children; both opened less than a year ago. The company also briefly operated Grain Stack, a counter-service restaurant located on the museum's mezzanine-level dining space; it closed in June.

"We understand that the museum's preference is to have a single food vendor," said Dogwood owner Greg Hoyt. "We supply Agra Culture with coffee, and we're happy to continue to supply the museum through them."

Stock and Badge is moving out of the restaurant business. The company shuttered its not-quite-two-year-old Parka on Sunday, and is converting the East Lake Street location into a Dogwood Coffee bar.

"We're going to be concentrating on coffee and bakery," said Hoyt. "So it goes."

Parka closing, becoming a Dogwood Coffee bar

Posted by: Rick Nelson Updated: September 11, 2014 - 3:02 PM

Just as the weather is starting to turn cool, Parka is going away.

The not-quite-two-years-old E. Lake Street restaurant, which shares space with Forage Modern Workshop, is a collaboration between Dogwood Coffee Co. and Rustica.

I'm bummed (selfishly, the restaurant isn't far from my house, and its under-the-radar breakfast menu is one of the Twin Cities' loveliest) by the news. "I am, too," said co-owner Greg Hoyt. “But not enough people are rewarding us for what we do."

The space isn't going dark. Hoyt & Co. are rebranding it as a Dogwood Coffee bar, and it will feature a full line of the company's trademark carefully-prepared brewed beverages, along with Rustica pastries, sweets and sandwiches.

Parka’s last meals will be served on Sept. 21, and the space will close for a week for renovations.

“We want to give it more of a coffeehouse feel,” said Hoyt. One major change will be placing a wall to cover the now-open kitchen. Hoyt said the facility will probably be repurposed as a Rustica baking site. "They're just bursting at the seams," he said.

Modern Cafe celebrating 20 years

Posted by: Rick Nelson Updated: August 5, 2014 - 9:27 AM

When a restaurant is as firmly entrenched in the city’s dining-out psyche as the Modern Cafe, it’s easy to take it for granted.

But given its influential track record, the restaurant that everyone shorthands to “the Modern” deserves better. Ever since the day in 1994 when Jim and Patty Grell opened their contemporary diner in the home of the beloved Rabatin’s Northeast Cafe, the Modern has played a key role in reviving the neighborhood and the Twin Cities' food-and-drink scene.

Twenty years in the restaurant industry is a milestone worthy of a major celebration, and the Grells are delivering just that, with a series of celebratory dinners taking place every night this week.

From Tuesday through Friday, the kitchen is setting aside its regular menu -- sorry, no pot roast -- and preparing a special six-course dinner. The evenings' dishes have been created by previous Modern chefs, who will also be spending specific evenings back in their old stomping grounds. Here’s the rundown, dish-wise and chef-wise:

* Salmon with sweet corn polenta, yellow tomato puree and puffed farro salad by Phillip Becht of the soon-to-open Victor’s on Water. Becht was at the Modern from 2003 to 2011, and he will be appearing Tuesday.

* Pork and beans, by Mike Phillips of Red Table Meat Co. Philips was at the Modern from 1995 to 1998, and he will be appearing Wednesday.

* Potato gnocchi, with pork confit and brown butter hollandaise by Scott Pampuch of the University of Minnesota. Pampuch was at the Modern from 1996 to 2003, and he will be appearing Thursday.

* Walleye egg rolls with dill and ginger kimchi, by Matt Morgan of the Bachelor Farmer. Morgan was at the Modern from 1994 to 1996, and he will be appearing Friday.

* Creamed corn, with smoked green tomato creme fraiche butter by Ella Wesenberg, who has been the Modern's chef de cuisine since 2009. She will be appearing Saturday.

* Dessert will include Donnay Dairy's Granite Ridge Chevre, Ames Farm honey and house-made chocolate truffles.

Price? A very Modern-esque $55. No reservations.

"It has been really fun to get all these chefs together," said Jim Grell, adding that each is going to contribute an amuse-bouche or two on the night they visit. "Mike is going to bring his slicer in, he's got a four-year-old prosciutto," said Grell. "And Matt is set on making Ritz crackers with peanut butter and pickles."

The bar will feature cocktails prepared with 45th Parallel spirits (including a demonstration on Saturday from the distillery’s Scott Davis) and beers by Fulton Brewery.

On Saturday, the focus is taking a major turn. "We're going to scrap the entire menu and make fried chicken," said Jim Grell. All of the details haven't been hammered out just yet. "We're still kind of putting it all together," he said. "But it's going to be cheap, and we'll be doing great sides, too."

Grell added that he has one hope for Saturday's festivities. "That the plumbing will back up," he deadpanned. "Like it did on the very first day, 20 years ago. At least this time, I'll know what to do."

Malone and Anderson announce North Loop restaurant

Posted by: Rick Nelson Updated: July 29, 2014 - 4:13 PM

Once again, the North Loop is proving its position as the Twin Cities’ hottest stretch of restaurant real estate.

This time, be on the lookout for Brut, the collaboration between chefs Jamie Malone (pictured, above) and Erik Anderson. Malone’s departure from Sea Change was announced today. “Not everything is all together or in place yet, but it’s something we have been working on for a while,” said Malone.

The couple hasn't nailed down a specific North Loop site just yet, but they’ve definitely targeted the neighborhood.

“It’s where we live, and we want to stay here,” said Malone. “We want this restaurant to be what we do when we retire [Malone is 31, Anderson is 41]. We want to be working in the community where we live, where we are a part of. We don’t want to work at a place that we’re driving to every day.”

As for the food, “We want to keep it classical, French-style cookery,” said Malone. “Right now we’re thinking a shellfish type of thing, but we’re really waiting until we find and secure the space, and that will dictate how we do things.”

Size-wise, they’re aiming at roughly 80 to 100 seats in the dining room, along with an emphasis on a roomy bar. “We want to make the bar very casual, a place you can go a few times a week and have snacks, a glass of wine or maybe a cocktail. Not so expensive that it feels like an occasion.”

The Brut name is a reference to the dry-to-the-taste sparkling wine and chosen, Malone added, “Because we both love drinking it,” she said with a laugh. “We think it goes well with a lot of the food that we want to cook. And there are lot of interesting sparkling wines from around the world, lots of things that aren’t super-accessible — at least right now — in a restaurant setting.”

(And no, it has no connection to the 1960s men’s cologne of the same name, “Although we should work that in somehow,” said Malone with a laugh. “I love that.”)

The couple met in 2008 when they were both cooking at the then-new Porter & Frye — although Malone knew of Anderson when she was a student at the Cordon Bleu and he was an instructor — and they later worked together when Anderson was running Sea Change. When Anderson left for Nashville in 2011 to open Catbird Seat, she replaced him at Sea Change. Both chefs have national profiles, most notably as Food & Wine magazine Best New Chefs, he in 2012, she in 2013.

To give diners a taste of what’s in store, the couple is planning a series of four-course pop-up dinners at the former Lynn on Bryant (5003 Bryant Av. S., Mpls.), on Aug. 8, 9, 15, 16, 29 and 30. The details — price, reservations, etc. —haven’t been hammered out yet, but Malone and Anderson will keep folks posted via their Twitter account, @brutMN.

“We want it to be a fun, summertime, kind of thing,” said Malone. “And we need something to do besides go to the dog park every day.”

More Malone news: Twin Citians Daniel Klein and Mirra Fine, producers of the Perennial Plate, are turning their attention to a remake of PBS’ “Victory Garden,” in collaboration with Edible magazines. Their first of 13 half-hour episodes is going to be filmed in Minnesota and will feature — you got it — Jamie Malone.

Meanwhile, at Sea Change, Malone is being replaced by the restaurant’s longtime sous chef (and former Alaska fisherman), Ryan Cook. 

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