Fusilli with veal ragu at Bar La Grassa by jwannie, carrot and lentil soup by andy pucko, doughnuts by jwannie and also by K-SAKI, and tomato soup by thedabble.
Courtesy of Becca Dilley Photography
Last autumn, Heavy Table photographer Becca Dilley teamed up with Heavy Table contributor Sarah McGee and took a remarkable series of photos at a Wisconsin cranberry bog. The shots, featuring a model immersed in and / or surrounded by ripe floating berries, are a remarkable (heck, probably unique) intersection of fashion photography and Upper Midwestern food culture. You can see more shots — including a dramatic cranberry fairy princess photo — over at Becca’s blog. You can also read our story about cranberry pollination — again, featuring Becca’s photos from the Wetherby Cranberry Company of Warrens, Wisconsin.
[1 Comment]
Jill Lewis / Heavy Table
Rustica Bakery’s move north from South Minneapolis to Calhoun Village may have disappointed many neighbors in the vicinity of 46th Street and Bryant Avenue, but for those of us who live near Lake Calhoun, it’s a welcome addition to the culinary scene. Rustica fans will find the much-loved selection of artisan breads, pastries, and desserts in the bakery’s new home, as well as a partnership with local coffee roaster Greg Hoyt of Bull Run Roasting Company, which is sourcing the beans for the coffee and espresso drinks. Early birds and night owls will both appreciate the bakery-cafe’s extended hours, beginning as early as 6:30am during the week and going until 10pm Fridays and Saturdays, and Rustica is now open daily, though on Mondays you’ll need to make it a quick trip between 6:30 and 8am.
As a public service to readers, the Heavy Table sampled the enormous cinnamon bun and classic rustic chocolate chip cookies. You can rest assured that both treats passed quality-control checks, particularly the sticky-sweet but light-as-air cinnamon roll. Feel free to consume without caution.
[13 Comments]
Katie Cannon / Heavy Table
Whether it’s butternut, hubbard, or plain ol’ pumpkins you crave, winter squash are at the ready at local farmers markets. Unsure which squash to buy or how to prepare them? Remember Tammy Wong’s tips for navigating the farmers market, including her advice to ask vendors about their vegetables and how to prepare them. In addition, look for winter squash recipes on the Heavy Table in the upcoming weeks.
[1 Comment]
Katie Cannon / Heavy Table
It’s 5:55 on a Tuesday morning and three gentlemen stand waiting for Al’s Breakfast to open – backs against the wall and arms crossed in front of their chests. Even in the low light of the dawning hours it’s easy to see that for these men, the place and the wait is familiar. The door opens and the three men hurry in, choosing their favorite stool amongst the 14 seats at the counter-only restaurant. Coffee cups are quickly filled and the morning begins. Some banter to fill the silence while others enjoy alone time with a newspaper. But the calm doesn’t last and by 6:20 the wait for seating in the small, corridor-cafe has begun.
[2 Comments]
Jill Lewis / Heavy Table
Though the predicted rain was a no-show, cool temperatures kept the crowds small at the opening day of the Minneapolis Farmers Market on Lyndale Ave. N. “The traffic has been light. The manager came around and told us it was about half the amount of people we’d normally see,” said Deena Kvasnik, who was selling her gourmet hummus at the market for the first time. “It’s been slow but steady,” concurred Scott Burns from the Scenic Waters Wild Rice Company.
Those who did venture out found many market stalls empty but could still choose from a number of vendors selling plants, vegetables, fruit, honey, eggs, cheese, meats, and baked goods. The asparagus touted on the market’s website was nowhere to be found at 10am, but locally grown parsnips and green onions occupied a small table. The market smells, however, didn’t disappoint. The aroma of sizzling brats, buttery corn on the cob, and enormous cinnamon rolls wafting through the air made it clear that it’s market season once again, regardless of what the thermometer reads.
[1 Comment]
Loading ...
Recent Comments