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.
Brett at Trout Caviar has put his hand-built clay oven into service and cooked his first meal. The blog post explains the origin of its name (Pootzy), and details the entree he baked in it: “pizza with lardons of our home-smoked maple-cured bacon, sliced spring onions from the market, and a bit of aged Marieke gouda.” Oh. Man.
Tags: clay oven
