New from James Beard Cookbook Hall of Famer Beatrice Ojakangas

This post is sponsored by the University of Minnesota Press.

Breakfast with Beatrice: 250 Recipes from Sweet Cream Waffles to Swedish Farmer’s Omelets

Breakfast may be, as some say, the most important meal—but not unless it’s the best tasting. With the help of James Beard Cookbook Hall of Famer Beatrice Ojakangas, that is precisely what breakfast will be. With recipes drawn from her storied career and honed in her home kitchen, Breakfast with Beatrice prepares the cook—seasoned veteran or novice—to make breakfast the perfect start to every day.

Becca Dilley Photography

Sweet or savory, classic or surprising, fancy or short order, these are breakfasts for every occasion, with simple ingredients, straightforward instructions, and the occasional anecdote (Veterinarian’s Breakfast, anyone?). Whip up a smoothie on the go. Chill a parfait overnight for a ready-made morning treat. Dress up good, old-fashioned porridge for a hot and hearty start to the day. Make a meal of the smorrebrod, a breakfast sandwich favored in Denmark, with anything from cheese and fruit to smoked fish and meat piled on a slice of crusty bread. Whether you favor a grain-rich loaf or a handy quick bread, or a sweet treat like Cardamom Coffee Braid or an elaborate Danish pastry, these recipes will satisfy your morning palate. For more leisurely breakfasts (or for dinner when it’s kids’ choice), there are pancakes and mouth-watering cream waffles to warm the heart. From quiches and casseroles to waffles with berries, Breakfast with Beatrice is a treasury of recipes worth waking up for.

Please join us for the launch of Breakfast with Beatrice on Saturday, May 5 at the American Swedish Institute. (More information here)

With the help of James Beard Cookbook Hall of Famer Beatrice Ojakangas, breakfast will be not only the most important meal of the day, but the best tasting. With recipes drawn from her storied career and honed in her home kitchen, Breakfast with Beatrice prepares the cook—seasoned veteran or novice—to make breakfast the perfect start to every day.



Chef Camp Presents: Knife, Cast Iron, and Yakitori Skills Classes at Lowry Hill Meats

Adam Hester / Chef Camp

This post is sponsored by Chef Camp.

Chef Camp is teaming up with Lowry Hill Meats and Fulton Beer for a limited-run series of skill classes here in Minneapolis. Learn camp-y skills and enjoy some tasty bites served up by camp instructors past and future!

Adam Hester / Chef Camp

Get Sharp with Knife Skills
Thursday, May 24, 2018
6:00 PM 9:00 PM

Chef Camp instructor Nick Zdon (below) will show you how to sharpen your knives with a stone and care for them at home. Then Chef/butcher Erik Sather from Lowry Hill Meats (above) will demonstrate some basic knife skills and handy tricks.

Becca Dilley / Chef Camp

Cast Iron Care and Cooking
Thursday, June 21, 2018
6:00 PM 9:00 PM

Chef Camp instructor Nick Zdon will teach you the best ways to care for a piece of cast iron. Then, we’ll teach you how to best cook with cast iron, and you’ll leave with a recipe or two perfect for the campfire.

Becca Dilley / Heavy Table

Yakitori Breakdown
Thursday, July 26, 2018
6:00 PM 9:00 PM

Chef Camp instructor Nick Zdon will teach you all about Japanese-style knives. Then Chef Yia Vang of Union Kitchen (top) will give a hands-on demonstration of the best ways to break down a whole chicken and turn it into yakitori skewers.

Get details and tickets at: http://www.chefcampmn.com/events/



The Tap Moves to Email, a Reader Survey, and More

Banner for the Tap: Food and Drink News

This week in The Tap: a new format for the Tap, a look ahead at upcoming restaurants in the greater Minneapolis-St. Paul metro area, notes about spots that have closed, and about those that have recently opened.

The Tap will transition in late May to an email newsletter-only format with newly added News and Events sections – SIGN UP HERE

The Tap is the metro area’s comprehensive restaurant buzz roundup, so if you see a new or newly shuttered restaurant, or anything that’s “coming soon,” email Tap editor James Norton at editor@heavytable.com.

The Tap’s Big Move

After seven years as a Web-only feature on the Heavy Table, our Tap column will be moving to an email newsletter format starting next week. Subscribe here if you’d like to continue following Minnesota restaurant openings, closings, and upcoming new spots.

In the new email-only edition of the Tap, we’ll also be adding news and events roundups to the Tap, drawing from the news and press releases that cross our desks and the many events submitted to our calendar section.

Heavy Table’s 2018 Reader Survey

We’re looking for your input on the content you love, the media you use, and the directions you’d like to see Heavy Table take in the future – please visit our 2018 Reader Survey and weigh in with your feedback. It means a lot to us! – James Norton

NOW OPEN:

  • Tori 44, 2203 44th Ave N, Minneapolis | Official grand opening tomorrow night (May 2). A new ramen restaurant and noodle manufacturing facility in the former Victory 44 location from the owners of Tori Ramen.
  • The Hideaway, 219 SE Main St., Minneapolis | “Northwoods burger bar” by Jeff Arundel of Aster Cafe and Jefe.
  • Fish Bowl Poke, Nicollet and 34th, Minneapolis | Soon | A new poke restaurant by Matthew Kazama.
  • The Grand Catch, 1672 Grand Ave, St. Paul | The Wadi brothers and Thien Ly of Cajun Deli have opened a seafood shack on Grand Avenue.
  • Maverick’s, 1746 N. Lexington Ave., Roseville | The reopening of the famed roast beef sandwich spot.
  • Spring Cafe, Como Lake Pavilion (1360 Lexington Parkway, St. Paul) | Hot and cold lunches and dinners and grab-and-go at Lake Como.

Brenda Johnson / Heavy Table

  • Parlour Bar, 267 W Seventh St, St. Paul | The popular Minneapolis Warehouse District bar-restaurant (pictured above) has opened a branch in St. Paul.
  • The Bungalow Club, 4300 E Lake St, Minneapolis | A neighborhood establishment, in the former Craftsman space, focused on fresh pastas.


Rose Street Patisserie Opening a New Location in St. Paul

Brenda Johnson / Heavy Table

Chef/owner John Kraus (Patisserie 46, Rose Street Patisserie) is world-acclaimed and the hype isn’t fluff – the baked goods at his shops stand up to bakeries anywhere, France included. Therefore, news that he’ll be opening a new location of Rose Street (pictured above and below) at 171 Snelling Ave. in St. Paul falls firmly under the heading of “awesome.”

A press release for the new location cites a mid-summer opening date, and promises ice cream and sorbet along with the familiar croissants and tartines.

Brenda Johnson / Heavy Table

What: Rose Street Patisserie

When: Opening Midsummer 2018

Where: 171 Snelling Ave. N., St Paul, MN 55104

Summary: Rose Street Patisserie, the sister store to the acclaimed Patisserie 46, will open a new St. Paul location at the corner of Selby and Snelling. Along with Rose Street’s food offerings, the new location will add ice cream and sorbet to the menu.

 St. Paul, MN— April 30, 2018

Beloved Bakers Rose Street Patisserie to Open St. Paul Location

Great news for St. Paul fans of patisserie: Rose Street Patisserie, the sister store to the acclaimed Patisserie 46, will open a new St. Paul location this summer. The new location at the corner of Selby and Snelling will bring offerings that are “authentically French minus the airfare” to an already thriving retail hub. 

 The menu will include savory options such as tartines, ham-and-cheese baguette, quiche, and grain salad, as well as viennoiserie (breakfast pastries) including pain au chocolat, almond croissant, ham-and-cheese croissant, seasonal danish, gibassier, kouign-amann, scones and more. To top things off, the new location will also have an assortment of ice cream and sorbet offerings — mango-cilantro, salted caramel, vanilla, chocolate, and raspberry-rose, to name a few.

St. Paulites have been loyal regulars at both Patisserie 46 and Rose Street and have actively asked for a location that’s closer to home. “As a bakery we constantly search for new neighborhoods where we can put down our roots. We have found that neighborhood in St. Paul, and we’re sure it will be a great addition to our family. We look forward to sharing many stories and laughs with our new neighbors,” said Elizabeth Rose, CEO.

The new location, which formerly housed a Starbucks, is 1,300 square feet and will be undergoing a refresh courtesy of Shea architects. The space should be ready to open mid-summer and will have seating for 25 as well as great take-away options. Patio seating is in the works as well.

Chef/owner John Kraus, the first American to be inducted into Relais Desserts, a 100-member organization consisting of the best of the best pastry chefs, is thrilled to be crossing the river: “It’s the beginning of a beautiful relationship. We’ve got more exciting plans coming soon. This year is all about bringing our best to loyal fans and introducing ourselves and our offerings to new audiences. St. Paul, we’re looking forward to spending time with you!”



Heavy Table Hot Five: April 27-May 3

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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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Amy Rea / Heavy Table

1-new - one - hot fiveOne Love Bowl at Pimento Jamaican Kitchen
Pimento Jamaican Kitchen’s One Love bowl is just so satisfying. You get your choice of entrees, and I went with jerk chicken and jerk pork and honestly couldn’t tell which I liked best. The strong, peppery jerk is so tasty, the meats are impossibly tender, and the lightly dressed citrus slaw is the perfect foil. This one’s a keeper.
[Debuting on the Hot Five | Submitted by Amy Rea]

James Norton / Heavy Table

2-new - two - hot fiveBlue Blood by Indeed Brewing
We’ve been fans of the Wooden Soul series of cask-aged sours at Indeed Brewing from the get-go, and Blue Blood is another fine example of the lineage — yeasty, not too carbonated, and cherry-inflected (almost winey) without too much acidic bite or edge. Pretty beautiful stuff.
[Debuting on the Hot Five | Submitted from an Instagram post by James Norton]

James Norton / Heavy Table

3-new - three hot fiveSmorgasbord Plate at The Bungalow Club
We’ve been looking forward to the Craftsman’s successor — a classy but accessible Italian-inspired place called The Bungalow Club — ever since we heard about it a few months ago. It was well worth the wait. The crown jewel of our first visit was a Smorgasbord Plate that did justice to the tremendous charcuterie plates Craftsman chef Mike Phillips used to put out back in the day. The pate was light and airy, the deviled egg spread devilishly delicious (and equally light on the palate), and the pickled veg all profound without being acrid or aggressive.
[Last Week on the Hot Five: #1 | Submitted from an Instagram post by James Norton]

James Norton / Heavy Table

4-new four hot fiveClarity 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.
[Debuting on the Hot Five | Submitted by James Norton]

James Norton / Heavy Table

5-new -fiveCalifornia Steakburger at Freddy’s Frozen Custard
The Wichita-based and rapidly expanding Freddy’s franchise is creeping into Minnesota suburbs, so we decided to give it a shot. Although the frozen custard doesn’t measure up to anything out of Wisconsin, the Steakburgers are great, if they’re your style of choice: They’re smashed/thin/charred/steaky-tasting burgers with a lot of texture and flavor. They’re actually so thin that a double is the way to go if you want a full meal (as opposed to the double at Five Guys, which’ll kill ya).
[Debuting on the Hot Five | Submitted from an Instagram post by James Norton]