Here's what's going on, food- and drink-wise, this weekend in the Twin Cities:
Friday and Saturday: An event so big it lasts two days: the fourth-annual Kielbasa Festival, held in the parking lot at Kramarczuk’s (Friday is from 5 to 10 p.m., and Saturday is from (11 a.m. to 10 p.m.).Feast on the restaurant’s famous sausages and other street food, along with lots of beer, plus live music. Admission is $12 (first beer is free, mug is included), or $6 for ages 21 and under or designated drivers, sold at the door or here.
Saturday: Horticulturalist Marty Bergland will demonstrate the ins and outs of freezing and drying fruits and vegetables for winter storage at the Minneapolis Farmers Market. 10:30 am. Free.
Saturday: Interested in an espresso machine? Dishes? Garden tools? The Broders’ family of restaurants (Broders’ Cucina Italiana, Broders’ Pasta Bar, Terzo Wine Bar) are holding a yard sale, in the parking lot outside the pasta bar, from 9 a.m. to 3 p.m.
Saturday: Eat Shop Kitchen/Bar is celebrating its first birthday with beer, wine and hard cider tastings, and an a la carte menu of pulled pork sandwiches, tacos and house-made sausages. 4 to 10 p.m.. Tickets $20 ($15 in advance).
Sunday: Relish an up-close-and-personal taste of the Plato, Minn., farm that supplies Wise Acre Eatery with its vegetables, beef, pork and poultry. Wise Acre chef Beth Fisher will be preparing a multi-course, seasonal dinner, with wine pairings. Plato is a 45-minute drive west of the restaurant. Cost is $175 per person; reservations at 612-822-4769.
Sunday: Put your baking skills to the test at the Kingfield Farmers Market apple bake-off. Winners receive a $50 gift card to the Linden Hills Co-op. Details here (and note that the registration deadline is Saturday).
Monday: Nightingale chef/co-owner Carrie McCabe-Johnston and her crew will be throwing themselves into a seven-course ode to the local tomato, with dishes such as scallops with a Green Zebra gazpacho, glazed beef short ribs with a tomato jam and sweet corn succotash and a tomato upside-down cake with basil ice cream, all served with beverage pairings in a single 7 p.m. seating. Cost is $75 (wine pairings included); reservations at 612-354-7060.