Laurie Crowell is still smiling.
A day after President Barack Obama stopped by her gourmet food shop, Golden Fig Fine Foods, in St. Paul for a visit, she is still giddy. Bubbling over, in fact. “I don’t think I’ll ever stop smiling,” she said in an interview.
Hard to know if it was the presidential hug that prompted her smiles (more on that in a moment). Or the 30-minute chat she had with the president. Or the knowledge that he dropped by because of a letter she wrote.
About that letter: Through weekly emails she gets from the White House, she realized the president would be in town. “So I replied to the email as though the email was just for me. And I said, ‘I’m glad you’re coming to Minnesota and if you have time you should definitely swing by my store. Everything is made in the U.S. We buy mostly local, and so there’s local grass-fed steaks and chocolate and jams and jellies and milk in glass bottles. It’s all about direct from the producers and the farmers.’
“Of course I got the auto-reply and figured no one would see it. But apparently they did,” she said..
At 4 p.m. on Thursday, the first day of the president’s visit, her store manager called to ask when she would be back in the building. “I said I was just going to go through the car wash and stop at the bank. And she said, ‘Could you not do that? Could you just come here?’ ”
When Laurie got to the store, the Secret Service was there, along with bomb-sniffing dogs. “They were rolling racks in front of the doors so no one could come in behind them. And they asked if the president could come for a visit,” said Laurie. “And I thought, ‘Are you kidding? Of course'.”
And President Obama did. They chatted for a half hour on the importance of buying local, and about sustainability and organics and researching bee issues.
He bought about $80 worth of Minnesota foods and paid with cash. “I don’t know if they jam everything, but we couldn’t make any phone calls; we couldn’t run credit cards. No one’s internet worked,” she said.
At the cash register, the president opened up his wallet and said, “Pretty much all I have is cash and a Chicago driver’s license," she said. “He showed me his license and I looked at his hair in the photo, and we both laughed because it was much more full and not gray. He said, ‘Yeah, it expires in 2016 so I’m good for a few more years’.”
The president left the store with two bags of Minnesota-made products, which Laurie – ever the entrepreneur – has pulled together into the Presidential Gift Box, wrapped in red-white-and-blue ribbon, should any shopper want to bring home the same.
That includes the raspberry jam from HeathGlen Farms (from Forest Lake), Minnesalsa and whole-grain blue tortilla chips, Mademoiselle Miel honey bon bons, sea salt caramels, chocolate-covered caramels from Painted Turtle, Golden Fig balsamic vinegar and apple chips from Eden Apples of Eden Prairie.
Then the president headed out for a stroll down Grand Avenue after noting that he was in the mood for ice cream.
And about that hug.
“I’m a total hugger, but I wasn’t sure if it was appropriate to hug him – I didn’t want to be thrown down to the floor by the Secret Service because that would have been embarrassing!” she said with a laugh. “I went to shake his hand and he said “Wait, come here” and he totally gave me a hug.”
Other food spots the president visited:
RASPBERRY RHUBARB PIE
Note: This recipe must be prepared in advance. “Our raspberry rhubarb pie is another sought-after treat at the New Scenic Cafe,” writes Scott Graden in “New Scenic Cafe: The Cookbook.” “I have always enjoyed the tart and bitter flavor of rhubarb, and it is traditional to use it in desserts in Minnesota, though I add just enough sugar to soften the rhubarb’s singular impact. When it is in season, I use as much fresh rhubarb as I can get my hands on. Use fresh for this recipe, if it’s available, but frozen rhubarb also works well."
3/4 c. vegetable shortening
1 3/4 c. flour, plus extra for rolling crust
1 tsp. kosher salt
5 oz. ice-cold water
2 lb. rhubarb
12 oz. frozen raspberries
1/2 c. flour
1 1/3 c. plus 1 tbsp. sugar, divided
Freshly whipped cream
To prepare crust: Before beginning, chill the vegetable shortening in the refrigerator. In a large mixing bowl, whisk together flour and salt. Using a pastry blender, cut in shortening, until shortening pieces are no larger than the size of peas.
Add water to mixture, using a fork to blend it together lightly until dough looks evenly damp (you should be able to see small clumps of shortening in the dough). Lightly flour a work surface. With floured hands,form dough into a ball, then divide dough into 2 equal parts. Gently shape each piece of dough into a smooth, round disc and wrap each disc tightly with plastic wrap. Refrigerate dough for at least 30 minutes.
To prepare filling: If using frozen rhubarb, allow it to defrost fully (though the raspberries should remain frozen). For fresh rhubarb, clean the stalks and chop them into 1/4-inch pieces. In a large bowl, combine rhubarb, raspberries, 1/2 cup flour and 1 1/3 cups sugar, and stir until evenly combined.
To prepare pie: Preheat oven to 350 degrees. Remove dough discs from refrigerator and unwrap. On a floured work surface, using a floured rolling pin, roll dough until it is just wider than the outer rim of the pie pan. Transfer dough into pie pan, and press dough into pan’s edges, making sure the end of the crust just barely hangs over the rim of the pan all the way around. Place pie pan in the refrigerator.
Roll the second dough disc to the same size as the first. Remove pie pan from refrigerator, fill it with prepared fruit filling. Transfer second crust to the top of the pie, making sure there are no air pockets between the filling and the top crust. Roll and crimp edges of the top and bottom crusts to seal them together. Using the tip of a knife, cut several vent holes in the top crust, and dust with 1 tablespoon sugar.
Place pie pan on a baking sheet and bake pie for 15 minutes. Reduce heat to 300 degrees and bake pie for another 35 minutes. Using an instant-read thermometer, check temperature at the pie’s center, baking until it reads 170 degrees. Any juices that have bubbled out should appear clear rather than cloudy, indicated doneness, and the crust should be light golden brown. Remove pie from oven, place pie pan on a cooling rack and allow it to cool to room temperature (at least 1 hour) before slicing. Serve with freshly whipped cream.
It's a honey of a tasting tonight as local professional chefs present their best pastries featuring dandelion honey. Come for a sample -- many samples -- from Spoonriver, Lucia’s, Restaurant Alma, Andoyne, Gigi’s Café Uptown, Mason Restaurant Barre, Open Arms, Seward Co-Op Bakery, Treat, Mademoiselle Miel and Jenny Breen. Proceeds go to support Healthy Bees, Healthy Lives initiative.
When: Thursday, April 10
Where: Nicollet Island Pavillion, 40 Power Street, Minneapolis
From 5 to 8 p.m. tonight (Oct. 28), there will be candy bars, carnival games and photos, as well as a chance to win the ultimate door prize: a VIP tour of the candy factory.
There also will be bite-size Halloween candy to buy for your own Oct. 31 event, with part of the proceeds from sales going to the Ronald McDonald House (with funds matched by Pearson).
Ready for a road trip? Public television is.
"Farm Fresh Road" -- a 30-minute show about Minnesota foods from farm to table -- premieres at 7 p.m. Sunday, Oct. 6, on TPT's Minnesota channel.
The program features Mary Lahammer of Twin Cities Public Television as she wanders the state in a progressive meal kind of trip looking for food experiences that are the equivalent of "courses" -- an appetizer in Minneapolis through dessert in St.Peter.
Not free on Sunday? Be assured the show will reappear many times in the scheduling at TPT.
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