Heavy Table Hot Five: May 4-10
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 email@example.com.
The Hot Five is a weekly feature created by the Heavy Table and supported by Shepherd Song Farm.
Rice Plate With Pork Three Ways at Quang (#408)
This rice dish is “pork three ways” with eggs, and it sounds like overkill (or just right to cure a hangover), but none of the elements are heavy or overwhelming. The boneless pork chop is thinly pounded and slightly sweet while the pork skin and crab and pork pie are excellent sidekicks with contrasting flavors and textures. I suspect it’s a polarizing dish that you love or hate. Pro tip: request chili oil to give the semi-sweet dish some rustic heat. Editor’s Note: The original version of this story misidentified the dish number on the menu.
[Debuting on the Hot Five | Submitted by Joshua Page]
Kiss My Cabbage Curry Kimchi
As tasted at the First Taste preview of Minneapolis farmers markets, the Kiss My Cabbage Curry Kimchi is one of those condiments that can go with nearly anything – it has elements of sweetness, heat, depth of spice, acid, and umami and it complements just about any main dish without overpowering it.
[Debuting on the Hot Five | Submitted from an Instagram post by Becca Dilley]
Clarity of Purpose by Fair State and Surly
The result of a Surly/Fair State collaboration, Clarity of Purpose is an effort to create a New England-style IPA with the style’s full body, strong hop aroma, juicy flavor, and mild bitterness, but without any of the haze that drinkers typically see in this sort of beer. Mission accomplished: Although this isn’t as juicy and intense as the style can be, it’s mellow, tropical-fruity, juicy, and hop-kissed without being hazy or in any way astringent.
[Last Week on the Hot Five: #4 | Submitted by James Norton]
Gravlax with Hataleipa via Breakfast with Beatrice
Without exaggeration, one of the most delicious things I’ve eaten all year. Rough-cut homemade gravlax made from Coastal Seafoods Atlantic salmon (cured with salt, pepper, brown sugar, dill, and aquavit), served on molasses and rye hataleipa (Finnish quick-to-make “emergency bread”) with cream cheese. The hataleipa comes from Breakfast with Beatrice, the new Beatrice Ojakangas book by University of Minnesota Press.
[Debuting on the Hot Five | Submitted from an Instagram post by James Norton]
Buckwheat Napolean from The Bungalow Club
After tearing through the smorgasbord and a couple outstanding pastas at The Bungalow Club (loved the preparation, presentation, and flavor of the vegetarian lasagna), dessert seemed one dish too many. But the Buckwheat Napolean proved us wrong. The refreshingly light and restrained treat brings together slightly bitter, toasted buckwheat pastry with tangy rhubarb and creamy mascarpone.
[Debuting on the Hot Five | Submitted from an Instagram post by Joshua Page]