Realistically, you could be serving mini-hot-dogs on a stick and they would still be a delight when served in the stunning gardens at the Minnesota Arboretum, which held its Toast and Tastes fundraiser last night under a sunny sky with balmy temperatures.
Nonetheless, those at the gathering had far better dining options -- in fact, the best in many years of the festivities. Here were some of the highlights:
Shrimp chorizo with fennel, from chef Hakan Lundberg of the Minneapolis Club, topped my best-of list. Unexpected (ground up shrimp, shaped), fun (on a stick) and really tasty (I had to grab a second one, just to be sure it was as good as the first!).
A close second: carrot-cured hamachi sashimi with apple and radish from The Rabbit Hole (Midtown Global Market). Served with sparkling lychee kombucha. Wow. Make that two wows.
Duck breast with farro, pickled rhubarb and kohlrabi puree, with a chocolate bouchon on the side filled with passion fruit panna cotta, from chef Scott Graden of the New Scenic Cafe in Duluth.
Housemade roasted andouille sausage with two sauerkrauts on brioche from chef J.D. Fratzke of the Strip Club (St. Paul).
Korean glazed pork belly on-a-stick from chef Scott Pampuch of the University of Minnesota (Arboretum Catering).
And the flowers and greenery, of course.
