Life on the cutting edge
Minneapolis businessman Bob Macdonald travels the world, dining in its best restaurants. His new book, "Knives on the Cutting Edge: The Great Chefs' Dining Revolution" (Red Portal Press, $15.95), is an account of his pilgrimages to Michelin three-star restaurants and his insights on the rise of celebrity chefs, food trends and how gourmet dining has grown bolder in his years of perusing menus. He'll talk and sign books at Barnes & Noble in the Galleria, 3225 W. 69th St., Edina, at 7 p.m. Tuesday. Joining him in the discussion will be Lee Svitak Dean, editor of the Star Tribune's Taste section and author of "Come One, Come All: Easy Entertaining With Seasonal Menus" (Minnesota Historical Society Press, $29.95). There will be food, as there should be when talking about it. We chatted with him recently about restaurants.
Q Dining seems to have become an extreme hobby for you.
A It's been a passion. I was always curious about what makes a really great restaurant. The only way to find out is to go and experience it. I wanted a way to benchmark different restaurants with different types of food. It's a wonderful experience to go through.
Q Where did you develop this interest in dining?
A Living in New York City in the late '60s really brought it out. We [with wife Sue] were going to some really great restaurants there. New York City was so far ahead of other cities in great restaurants: Lutce, Caravelle, La Cte Basque and all the wonderful ethnic restaurants. Then in 1970 we decided to take a trip to France and that changed everything. We were hooked.
Q What do you suggest to others who want to understand restaurants?
A Same thing as I recommend about wine. There's no substitute for being there and experiencing it. The research is almost as much fun as the experience: reading about restaurants, planning a trip, talking with friends. I advise people to take that first trip to Europe. Serious eating is a revelation.
Q What was it like in the Twin Cities during your early years in this location?
A In 1975 the food scene was very disappointing when we first moved here. Now the Twin Cities ranks just below New York City, Chicago and San Francisco. I'd say we're equivalent to Los Angeles now -- and that's saying something. The last 10 years have seen a significant difference in quality, even from 10 years earlier.
Q What foods or places do you still really want to try?
A I'd like to go to Tokyo. I spent time in Asia before, but Japan has exploded as a great destination for food. Hong Kong is wonderful. Those two cities offer exciting eating. Some East European cities are getting bettter and better. And, of course, Copenhagen with the restaurant Noma. I haven't been there yet.
Chef challenge
Who will be the Master of the Market? We'll find out as chefs Sameh Wadi of Saffron and Jack Riebel of Butcher & the Boar compete at the Minneapolis Farmers Market on Saturday from 10 to 11:30 a.m. The competitors will have 20 minutes to shop the market and 30 minutes to prepare a dish. The event is part of the market's 75th anniversary celebration. See the chefs at work -- and cheer them on -- as they compete in the northwest corner of the market at 312 E. Lyndale Av. N., Mpls.
Mill City Bread Festival
Bread bakers, start your ovens. Building on last year's debut success, the Mill City Farmers Market hosts its second bread festival Sept. 22 with contests for yeast breads and quick breads. Contestants must sign up in advance, providing your recipe. To preregister and learn details, visit www.millcityfarmersmarket.org/digging-deeper/bread-contest/. Prizes will be given to the best three breads of each category, with the two top recipes published in Mill City Farmers Market's online recipe archive and on the website of Gold Medal Flour. The festival will feature demos by Michelle Gayer, Zo Franois and Jeff Hertzberg, plus info about grain grinders and, of course, food.
Rhymes with cake
Among the new features at this year's Minnesota State Fair -- which starts next Thursday -- is a celebration of food-related poetry sponsored by the Kitchen Poets Vault, part of the Saint Agnes Kitchen's demonstration stage in the Creative Activities Building. Master baker Klecko has been hosting the fair's food demonstrations for years, but as a writer himself, decided to add poetry to this year's mix. He'll read a winning poem at noon each day, chosen from dozens submitted in a contest earlier this summer. As always, cooks and bakers from around the state will be giving daily demonstrations at 11 a.m., 1, 3 and 5 p.m.
Eating with our eyes
Food and art are a natural pairing. Hence the Aug. 25 exhibit "Sweet Hot Mess" at Cult Status Gallery, 2913 Harriet Av. S., Mpls. Visual artists from here and around the world will pair with local professional pastry chefs who've accepted the challenge to bake and decorate a cake based on the work of one of the exhibiting artists. Painter Rudy Fig and baker Katie Carpenter have curated this event in which robots and doughnuts may reasonably be paired. Doors open at 6 p.m., with judging at 8 p.m. "Sugary shenanigans" are promised.
KIM ODE
