Heavy Table Hot Five: June 30-July 6

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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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Becca Dilley / Heavy Table

1-new - one - hot fiveWild Columbia River Salmon at the Travel Portland Dinner at Upton 43
When Travel Portland comes to town, they travel in style, bringing an armload of Asian-influenced sauces and sides, plus ingredients like Dungeness crab and wild-caught salmon. The latter, served as part of a demonstration meal co-hosted by Chef Erick Harcey of Upton 43 and visiting Chef Gregory Gourdet of Portland’s Departure, was the boldest, purest, most intense cooked salmon we’ve ever tasted, a truly memorable piece of fish that stood amid a plate of thoughtfully paired, complementary ingredients although it really needed nothing whatsoever beyond its own inner beauty.
[Debuting on the Hot Five | Submitted by James Norton]

Tricia Cornell / Heavy Table

2-new - two - hot fiveSebastian Joe’s Cock-a-doodle Blue
It’s blue like the Otter Pops that used to stain your mouth when you were a kid. It’s smooth and chocolaty like a Hershey’s bar. It’s shot through with salty-crunchy pockets of sunflower seeds. And it’s got one of those names that makes you smile when you order it. It’s Cock-a-doodle Blue, Sebastian Joe’s flavor tribute to the new blue rooster that rules the roost at the Walker Sculpture Garden. And we hope it makes it onto the regular rotation, because this sort of cross-disciplinary municipal pride is what makes Minneapolis, Minneapolis.
[Debuting on the Hot Five | Submitted by Tricia Cornell]

James Norton / Heavy Table

3-new - three hot fiveNorthshorebrød Smørrebrød from Northern Waters Restaurant
For years we’ve loved the sandwiches at the little Northern Waters shop in Duluth’s Canal Park; now the company has grown into a sit-down space a couple of miles inland and uphill, and the menu is a sophisticated mix of North Shore local and Scandinavian influenced. We dug the soft-spoken and savory Northshorebrød, an open-faced pumpernickel sandwich with gin-infused wild Alaskan king salmon gravlax, butter, cucumber, red onion, capers, hard-boiled egg, and dill mustard.
[Debuting on the Hot Five | Submitted by James Norton]

Amy Rea / Heavy Table

4-new four hot fiveCarma Tonic from Carma Coffee
I’m always on the hunt for a not-sweet-but-still-refreshing beverage, and Carma Coffee in Minneapolis delivers with the Carma Tonic: two shots of espresso swirled with tonic water, a light touch of sweetener, and lemon. That’s a lot of bitter and tang, but just that little dab of sweetener soothes it enough without tipping it into the cloying range. Entirely refreshing, especially when enjoyed on a sunny day.
[Debuting on the Hot Five | Submitted by Amy Rea]

Heavy Table / Jane Rosemarin

Jane Rosemarin / Heavy Table

5-new -fiveFattoush From Milk Street Magazine
I want to eat this salad weekly (if not daily) and bring it to potlucks all summer long. An atypical Lebanese fattoush, it substitutes grapes marinated in cider vinegar for tomatoes. They’re tossed with lettuce, cucumber, mint, dill, and pita crisps (baked with oil, garlic, pepper flakes, and cumin). The yogurt dressing is spiked with sumac and turned sweetly pungent by pomegranate molasses. The recipe appears in Milk Street Magazine, for which our editors feel considerable enthusiasm.
[Debuting on the Hot Five | Submitted by Jane Rosemarin]

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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. annmartina 07/05/2017 Reply

    I made the Moroccan ginger lemon chicken skewers and the zucchini herb salad from the same issue of Milk Street magazine and they were great. Trying the pickled grape fattoush was a topic of conversation during dinner.

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