Heavy Table Hot Five: April 28-May 4

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Each Friday, this list will track five of the best things Heavy Table’s writers, editors, and photographers have recently bitten or sipped. Have a suggestion for the Hot Five? Email editor@heavytable.com.

shepherd-song-banner-ad-horiz-3The Hot Five is a weekly feature created by the Heavy Table and supported by Shepherd Song Farm.

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Joshua Page / Heavy Table

Joshua Page / Heavy Table

1-new - oneLamb Jambo Bowl from Jambo Kitchen
Jambo Kitchen, the restaurant that replaced Afro-Deli in the West Bank African Development Center, is getting in on the rice bowl craze. A version with spiced rice, lamb (think gyro), pineapple, cabbage, carrot, and bisbaas sauce is satisfying and flavorful. The savory meat, sweet citrus, and chili-based sauce play well together, and the rice is solid in a supporting role.
[Debuting on the Hot Five | Submitted by Joshua Page]

Becca Dilley / Heavy Table

Becca Dilley / Heavy Table

2-new - twoOnion Pomegranate Marmalade from Savory Sweet
The preserves featured in Savory Sweet: Simple Preserves from a Northern Kitchen have a few things in common: They’re not too sugary, they’re balanced, and they pack a flavor wallop. The Onion Pomegranate Marmalade is a terrific example. It brings together a deep, satisfying earthiness with the brightness of cider vinegar, ginger, red pepper, and pomegranate. We tried it while interviewing authors Beth Dooley and Mette Nielsen for a long story to run next week.
[Debuting on the Hot Five | Submitted by James Norton]

Amy Rea / Heavy Table

Amy Rea / Heavy Table

3-new - threeSaganaki at Christos
Sure, ordering the Saganaki at Christos is a cheesy (pun intended) thing to do, but let’s be honest: Who doesn’t need more food set in flames in front of your eyes, just for your entertainment? Plus, you get mild, melty cheese with a crispy exterior and a dash of lemon, perfect for squooshing across pita triangles. Shout “Opa!” and chow down.
[Debuting on the Hot Five | Submitted by Amy Rea]

Ted Held / Heavy Table

Ted Held / Heavy Table

4-new fourCheddar Jalapeño Bread from Brake Bread
This is a surprisingly versatile bread for savory applications. There’s enough jalapeño to give it a good amount of heat, and just enough cheese that it doesn’t become greasy, as some cheese breads do. The crumb is perfectly soft, and the crust puts up some resistance but won’t tear up the roof of your mouth. The bread brought our turkey, cheddar, and avocado sandwiches to the next level, and made great toast the next day.
[Debuting on the Hot Five | Submitted by Ted Held]

James Norton / Heavy Table

James Norton / Heavy Table

5-new -five Bánh Xeo Omelet at Dumpling
It sounds simple enough: a thin almost crepelike omelet wrapped around bean sprouts, a spicy cucumber salad, herbs, and bits of ground chicken. But the Bánh Xeo at Dumpling is a surprisingly satisfying and subtle breakfast, delivering eggy substance, spicy heat, cool and refreshing herbs, and an overall lightness that is a surprisingly pleasant way to start the day. Despite being almost the opposite of chicken-n-waffles, it’s nearly as much fun and a lot easier on the gut.
[Debuting on the Hot Five | Submitted by James Norton]

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James Norton

James Norton is editor and co-founder of the Heavy Table. He is also the co-author of Lake Superior Flavors, the co-author of a book about Wisconsin’s master cheesemakers, and a regular on-air contributor to Minnesota Public Radio.

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One Comment

  1. Joseph Allen 04/28/2017 Reply

    If that’s supposed to be a (crispy) Vietnamese crepe made from rice flour you got at Dumpling, I am not buying it. Not surprised – we don’t have those in Minnesota, which is a shame.

    If you do find the real deal, please let me know!

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