Each Friday afternoon, 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.
Native Foods North Coast Nosh-inspired Dishes from at Cafe Minnesota at the Minnesota History Center
In honor of the upcoming North Coast Nosh curated by Sean “The Sioux Chef” Sherman, Chef Christian Pieper and Sherman are collaborating on some American Indian-inspired fare for the History Center’s Cafe Minnesota. This past week featured a profoundly comforting Dragsmith Farms Braised Rabbit Stew with Fry Bread and Wild Rice and Sunflower Sprouts (above); next week will feature an elk or bison dish to support the upcoming Nosh at the George Morrison “Modern Spirit” exhibit at the History Center.
[Debuting on the Hot Five | Contributed by James Norton]
18-Hour Porketta sandwich at Northbound Smokehouse Brewpub
This is Iron Range soul food at its best: slow roasted pork with sauteed onion, topped with melted Swiss, and sandwiched in an egg bun. The pork is piled high and fall-off-the-bone tender and the cheese and sweet onions know their place as supporting characters. Northbound adds no extraneous ingredients to detract from their excellent porketta.
[Debuting on the Hot Five | Contributed by Ted Held]
Fennel Sausage Link from Black Sheep Pizza on Nicollet Ave
Black Sheep Pizza’s new location boasts a gorgeous grill operated by a bold metal wheel that brings food closer to or further away from the heat that pours up from below. We tried and loved the fennel sausage link starter — disarmingly light in texture and bright in flavor, but fire-charred and satisfying, complemented by pickled veggies and a scrap of bread.
[Last Week on the Hot Five: #3 | Contributed by James Norton]
Hog Frites from the Surly Beer Hall
We love the unabashed flavor assault of the Hog Frites at the Surly Beer Hall: fries doused in pepper jack fondue and chunks of tender pork shoulder, all under a smattering of giardiniera. The piquant, vinegar veggies balance the rich cheese sauce in a Baja poutine that shouts Fat! Salt! Bitter! Spice! with each gooey forkful. All of a sudden, only stray carrots remained in the spicy oil at the bottom of our basket, and we couldn’t remember the last five minutes of our life.
[Debuting on the Hot Five | Reviewed by John Garland]
Duck Breast with Turnips, Leeks, Pickled Chilies, Chard, Ginger, Citrus, and Miso at The Strip Club Meat and Fish
This dish has it all: Exquisitely rendered skin, flavorful pink meat, tender turnips, and a lively, slightly spicy sauce (pro tip: order a side of bread for mopping up the sauce).
[Debuting on the Hot Five | Tweeted by Joshua Page]