Heavy Table Hot Five: Oct. 16-22

hotfive-flames

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-tap-logo-final-keylineThe Hot Five is a weekly feature created by the Heavy Table and supported by Shepherd Song Farm. “We raise 100-percent grass-fed lambs & goats traditionally, humanely, and sustainably.”

shepherd-song-green-keyline

Ted Held / Heavy Table

Ted Held / Heavy Table

1-new - oneSauce Science Hot Sauce
Started by a couple of science types who have been using their analytical backgrounds to create hot sauces with precise scoville ratings, Sauce Science has up to now been giving away their product. But they’ve recently launched a Kickstarter campaign, aiming to scale up for commercial production. Out of five increasing heat levels, we got our hands on their level 2 (they call it Grim) and level 4 (Fatal) sauces. Both deliver a pleasant numbing heat and a complex flavor profile with sweetness, spices, and hints of fruitiness. The level 2 had bolder flavor, the level 4 had more heat. We’d definitely like to see their product on local grocery shelves.
[Debuting on the Hot Five | Submitted by Ted Held]

Liz Scholz / Heavy Table

Liz Scholz / Heavy Table

2-new - twoEnglish Bitter Ale from Bad Weather Brewery
An English Bitter Ale brewed with earl grey tea, this first taste from Bad Weather Brewing’s newly opened taproom doesn’t disappoint. The smooth nitro pour has a strong malty backbone and is accented by soft caramel notes. The tea addition adds a surprising citrus element present in the finish resulting in a beer that ia overall complex and lightly spicy.
[Debuting on the Hot Five | Submitted by Liz Scholz]

James Norton / Heavy Table

James Norton / Heavy Table

3-new - threeChestnut Crabapple Ice Cider from Milk & Honey Ciders

After we posted about Chestnut Crabapples in a previous Hot Five, Milk & Honey Ciders co-owner Peter Gillitzer swung by with a sample of Chestnut Crabapple single varietal ice cider. Made like ice wine, this stuff stuff has a sweet richness akin to port, and would be lovely paired with blue cheese or as a digestif. We hope this stuff hits the market soon.
[Debuting on the Hot Five | Submitted by James Norton]

Joshua Page / Heavy Table

Joshua Page / Heavy Table

4-new four Bombay Bhet from India Palace
The Bombay Bhet at India Palace is a delightful starter. With puffed rice, lentils, peanuts, mint, onion, chili, tomatoes, and tamarind sauce, the dish sports excellent flavor and texture combinations. It’s a refreshing alternative to heavier Indian appetizers like samosas.
[Debuting on the Hot Five | Submitted by Joshua Page]

Joshua Page / Heavy Table

Joshua Page / Heavy Table

5-new -fiveFoie Supplement for Beef Entree at The Kenwood

I normally pass on ordering supplemental foie gras with entrees, because it generally seems unnecessarily indulgent (and typically very expensive). At a recent dinner at The Kenwood, I broke with tradition and added foie to my beef entree. And damn was I glad I did. The duck liver added just the right amount of fat and richness to the lean beef. Bright, tender leaves of Brussels sprouts rounded out the dish with a light, fresh touch.
[Debuting on the Hot Five | Submitted by Joshua Page]

Facebook Comments

comments

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.

Visit Website