North Coast Nosh III at Open Arms: The Recap

Becca Dilley / Heavy Table

Cold winter air wasn’t enough to dissuade nearly 300 guests from joining The Heavy Table and 20 local purveyors of food and drink at Open Arms of Minnesota for the third edition of the North Coast Nosh sip-and-sample. Tours of the Open Arms facility and samples made by the organization’s chefs were among the highlights of the evening.

Guests enjoyed local cheese, beer, gourmet hot dogs, Nutella-filled doughnuts, Ethiopian Sidamo coffee, plated-on-the-fly Thai food, and charcuterie, among other things, but words don’t do the event justice — photographs will have to come to the rescue.

Below, from top down and left to right: charcuterie from Green Ox Meat Co., the baked goods and chocolate of Patisserie 46, Poplar Lake cheese from Shepherd’s Ridge Creamery, Harriet Brewing, St. Mary’s Grass Fed Gouda from the Caves of Faribault, and a portion of the assembled throng.

Becca Dilley / Heavy Table

Below, from top down: Peace Coffee pouring Ethiopian Sidamo coffee, Natedogs, a variety of beers from Summit Brewing, Joia Soda samples, Chowgirls Killer Catering, Crispin Cider, the Caves of Faribault, and The Beez Kneez Honey.

All photos by Sarah McGee except Chowgirls food by Becca Dilley / Heavy Table

Below, from top down and left to right: the Nutella-filled brioche doughnuts from Bogart Loves Bakery, the wines of Saint Croix Vineyards, our glassware (sponsored by the Caves of Faribault), and beers from Lift Bridge Brewing.

Becca Dilley / Heavy Table

Below, from top down and left to right: Camo and Air beers by Lucid Brewing, a beef on rice plate by Gai Gai Thai, jerk chicken by the chefs of Open Arms of Minnesota, and the Wisconsin master cheesemaker-made products of Burnett Dairy Cooperative.

Becca Dilley / Heavy Table

We hope to see you at the next Nosh; we’re tentatively shooting for April. More details will appear on this website in our Events / Calendar section, and via Twitter.

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James Norton

James Norton is editor and co-founder of the Heavy Table. He is also the co-author of a book about Minnesota sandwiches and the people who eat them, the co-author of a book about Wisconsin’s master cheesemakers, and a daily video blogger for CHOW. His latest book is a guide to the food and restaurants of Minneapolis and St. Paul called the Food Lovers’ Guide to the Twin Cities. Norton has written about food for Culture: The Word on Cheese, Salon, Gastronomica, Popular Science, Saveur.com, Minnesota Monthly, and City Pages (as a weekly restaurant reviewer).

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10 Comments

  1. Howard_child01/23/2012Reply

    K-
    Nosh was packed! this time, like Ingrid Michelson packed. Gai-Gai Thai was weird.. expecting lots of stuff, but ran out of food early and the young kiddos didn’t seem food savvy?

    Liked Nosh II more with the food trucks. Think Nosh IV can have Brasa and 112 Eatery or La Grassa there…maybe some Hmong folks? Alright, complaining too much.

    Thanks for a good night =)

  2. Sorry I missed it. Looks like a good time. I’m really interested in trying the charcuterie from Green Ox. Is there any place I can buy this stuff? I see the name listed in local food media but I never can tell where to get it? Their Facebook page is dated and they don’t seem to have a retail outlet. Any help? Thanks.

  3. Author

    Russ, Cara Irish Pubs (Kieran’s, etc.) do charcuterie plates with Green Ox meats – to the best of my limited personal knowledge, that’s the only place that you can get them at this point. Their stuff is worth seeking out.

  4. Green Ox charcuterie: Some of the best I’ve had stateside, and comparable to the best that Italy, France and Spain has to offer. Small production, high demand. On occasion, I’ve come across Ox handiwork at the Saint Paul Cheese Shop at the intersection of Grand and Snelling.

  5. Thanks for the info on Green Ox. I’ll be sure to check it out.

  6. Reading this and seeing pictures made me realize how much food I didn’t get to try. Only a caramel fromPatisserie 46. I stupidly wanted to wait on sweets until after savories. The line for Gai Gai was too long the whole night so I passed. Where was Yummi Ban Mi? Good pours over at the Summit table. Fresh brewed Maifest. Plenty of cheese to sample! Next year, more food truck fare.

  7. One question – who gets the proceeds for these events? Did some of the ticket price go to OpenArms? How does that work? Also, more thoughts on my blog http://anniefargo.blogspot.com/.

  8. Author

    Hey Annie,

    We share proceeds (after expenses) with our charitable partner – so both Heavy Table and Open Arms benefit. With all of our Noshes, expenses and outcomes vary, but we always approach these events as a partnership with a non-profit.

    James

Trackbacks for this post

  1. [...] Estrem and Sara Boyd of WCCO attended our third North Coast Nosh at Open Arms Minnesota and did a lovely job of writing about it, providing a tasting notes-guide to [...]

  2. [...] of local food purveyors who participated in North Coast Nosh III – a collaboration between Heavy Table and Open Arms. Featured here are the macrons from Patisserie [...]

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