A fairly amazing-sounding Better Beer Society brown bag series event at Butcher & the Boar, some revised menus at local restaurants, a local foodie’s epic Mother’s Day feast, tasting notes for Summit Pilsner and Steel Toe’s Provider, the Star Tribune’s Taste 50, and a new urban farm in Minneapolis.
The Heavy Table is teaming up with the Bell Museum of Natural History to present “From Open Flames to Sous Vide: The History Of Cooking in Five Courses” on Feb. 9 at 6:30pm. Chef Chris Olson (who cooks at Meritage and created Paired) presents an exploration of the evolution of cooking in five delicious courses, with the Bell Museum’s wildlife dioramas as a backdrop. University biological anthropologist Greg Laden, whose work focuses on diet and human evolution, will join Olson in this illustrated tale. The cost is $50; call 612.624.9050 for reservations. Seating is limited. [Info on Facebook]
Date/Time?
OH – HA – Just saw it… Apologies, that’s what I get for skimming in Google Reader first…
Any hint of what the menu will be, or if it will be sustainably raised/grown?