The Tap: New Purveyors at the North Coast Nosh

Banner for the Tap: Food and Drink News

This week in The Tap: The North Coast Nosh is on the way, and 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 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.

Chelsea Korth / Heavy Table

New Purveyors at the North Coast Nosh

We’ve been hosting North Coast Nosh sip-and-samples for the past seven years, and while the purveyors change constantly, the values of the event stay the same: locally made artisan food and drink, sampled generously, and the time (and elbow room) needed for real conversations between guests and vendors.

Our upcoming North Coast Nosh (March 29 at the Food Building) features many old friends, but there will be some new faces in the mix as well, including:

Utepils Brewing, one of the biggest and most exciting breweries to open in recent years

Becca Dilley / Heavy Table

St. Croix Chocolate Company, long one of our favorite local makers of artisan chocolates

Becca Dilley / Heavy Table

Isabel Street Heat, makers of some of the best hot sauces in the region (or the country, for that matter)

Check out the full list at our announcemnt post, and get your tickets while they’re still available.

NOW OPEN:

  • Holman’s Table, 644 Bayfield St, St. Paul | A restaurant at the St. Paul Airport.
  • Sweet Chow, 116 1st Ave N, Minneapolis | Counter-service pho and veggie-friendly fare.
  • just/us, 465 Wabasha St N, St. Paul | An ambitious looking new spot in the suddenly closed Red Lantern space.
  • Biergarten Germania, 275 E Fourth Street, St. Paul | Schnitzel, pretzels, brats, and other German standards, plus beer.
  • Fig + Farro, 3001 Hennepin Ave S, Minneapolis | Vegetarian food in the semi-cursed former Figlio’s space.
Becca Dilley / Heavy Table
  • Sound, 132 E Superior St, Duluth | An ambitious new spot by Chef Patrick Moore (above), formerly of Silos at Pier B.
  • Hodges Bend, 2700 University Ave W, St. Paul  | Coffee, wine, and cocktails with a side of food.
  • Nye’s Bar112 E Hennepin Ave, Minneapolis | A reboot of the legendary Nye’s Polonaise, in a new space at the Nye’s location, renovated and sans food. Our review here.
  • Sonder Shaker, 130 E Hennepin Ave, Minneapolis | A new restaurant and cocktail bar sharing the site of the old Nye’s Polonaise.
  • Red Sauce Rebellion, 205 Water St, Excelsior | “Approachable yet unexpected” Italian. Our first tastes.
  • Venn Brewing, 3550 E 46th St Suite 140, Minneapolis | A changing selection of brews in this taproom near Minnehaha Park.
Becca Dilley / Heavy Table

Announcing North Coast Nosh 2018 at the Food Building

Chelsea Korth / Heavy Table

The Heavy Table is pleased to announce the 16th edition of the North Coast Nosh, the Upper Midwest’s premiere sip-and-sample with local purveyors of artisanal food and drink. We’ll be co-producing the March 29 event with our partners at the Wedge Community Co-op and Linden Hills Co-op at the Food Building in Northeast Minneapolis.

The event runs from 7:30-9:30 p.m. Tickets are $36 plus taxes and fees and include all the local cheese, artisan meat, craft beer, and more that you care to sample. There will also be a special bread-focused class at Baker’s Field (in the Food Building) from 6:30-7:30 p.m. Tickets for the Nosh + bread class are $56 plus taxes and fees. We have space for 20 attendees at the class.

NOTE: We’d originally planned to do an early Nosh session, from 4:30-6:30pm. That session has been cancelled and guests with tickets will be refunded.

Chelsea Korth / Heavy Table

The Nosh will be at the Food Building (1401 Marshall St NE) on the evening of Thursday, March 29.

If there were a physical embodiment of the North Coast Nosh ethos — scratch food prepared with care, an emphasis on process, a serious focus on quality — it would be the Food Building. The Food Building’s tenants, including Red Table Meat Company, Baker’s Field Flour and Bread, and The Draft Horse, are what we consider models of the future of Upper Midwestern food, and we’re excited to have them join us for this event.

Chelsea Korth / Heavy Table

In addition to sampling craft beer, cheese, meat, and many other foods, you will be able to join in conversation with the purveyors who create the food and drink. (Guests must be 21 years of age or older.) We keep our purveyor-to-attendee ratio low so that you’ll have plenty of time to connect with vendors and other attendees. We are planning to have 20-30 purveyors present at the Nosh, all local to the Upper Midwest.

Please visit Brown Paper Tickets and get your tickets today.

Vendors confirmed thus far include:

Baba’s Hummus
Baker’s Field Flour & Bread
Bootstrap Coffee
Caves of Faribault
Chef Camp
Fair State Brewing Cooperative
Freak Flag Foods
Fulton Beer
Isabel Street Heat
Kakookies
Kiss My Cabbage
Panther Distillery
Prohibition Kombucha
Redhead Creamery
Red Table Meat
Rise Bagel Co.
Sociable Cider Werks
Smude’s Popcorn
St. Croix Chocolate Company
Thousand Hills Cattle Co.
Tree Fort Soda
Utepils Brewing
Venn Brewing
Wedge and Linden Hills Co-ops
Wisco Pop

WACSO / Heavy Table

 

North Coast Nosh at the Food Building – A Recap

WACSO / Heavy Table
WACSO / Heavy Table

To toot our own horn just a little bit, the Heavy Table / Wedge Community Co-op / Food Building North Coast Nosh local sip-and-sample is always an invigorating and thought-provoking event. With last Thursday’s Nosh at the Food Building behind us, the blur of smiling (and chewing) faces, the whirlwind of information from purveyors and conversations with friends, and most of all, the mind-numbing variety of tastes (an exemplary gathering of beers and spirits, meats and cheese, breads and broths, coffees and chocolates) crystallizes into a few themes. The most over-arching of which is that there is an immense variety of locally crafted comestibles and beverages, and a mind-boggling quantity of quality thought going into all of it.

Chelsea Korth / Heavy Table
Chelsea Korth / Heavy Table

There were bagels, two kinds. We’ve been raving about Rise Bagel Co. since the Lloyd sisters first started showing up at farmers markets. Their classic bagels have a chewy exterior and a soft interior as good as any bagel out east. Baker’s Field Flour and Bread, a Food Building tenant held the home field advantage. Their bagels were breadier, and tasted slightly sour, like a starter was involved and shared a lot of the rustic, wholesome character of their excellent breads. We talked to people who preferred one or the other – two excellent local choices and something for everybody.

Chelsea Korth / Heavy Table
Chelsea Korth / Heavy Table

We tasted two coffee stouts: Tin Whiskers’ Tiny Circuit tasted profoundly of (Tiny Footprint, pictured above) coffee, to the point that you could forget that you’re drinking stout. Fulton Beer’s War and Peace was more balanced with (Peace) coffee and malt hitting the tongue in turn. Sour beer seems to be finally reaching critical mass. Fair State, known for their sour program, poured Roselle, light, aromatic, and eminently drinkable; Bricoleur #4, a funkier sour complicated by a hoppy aroma; and Lichtenhainer: with smoke and sour in equal balance, it’s almost a think piece (we’ve had Lichtenhainer at the tap room and after tasting it again, we’re still not sure if we like it). Indeed Brewing poured their Wooden Soul #9, a wood barrel aged sour poured over fresh raspberries for a final fermentation stage. It was rare, aromatic, fruity, and drinkable all day long. Hopheads take note: of the four brewers at the Nosh, not one of them poured an IPA.

Chelsea Korth / Heavy Table
Chelsea Korth / Heavy Table

Members of the Chef Camp team were also at the Nosh, talking about their Sep. 1-3 wilderness culinary retreat at YMCA Camp Miller. The event features feasting, camp activities, and chef-led instruction, and is all inclusive (lodging, food, beverages, classes, activities) for attendees. (See our feature about last year’s camp here.)

Chelsea Korth / Heavy Table
Chelsea Korth / Heavy Table

Like a giant charcuterie plate, the Common Room table offered Red Table Meat Company meats, Lone Grazer Creamery cheeses, and Baker’s Field breads. But if you didn’t stop to talk to Red’s Mike Phillips, you might have missed one of the best tastes of the night: salami made with ten percent liver that was soft, fatty, and delicious. Lone Grazer offered cheeses that ran the gamut from the kid-friendly fresh curds to the more adult-friendly aged cheeses.

Chelsea Korth / Heavy Table
Chelsea Korth / Heavy Table

To the side of the table, Redhead Creamery had left the kid-friendly cheese at home. We swooned for their crumbly (admittedly a little young for show time) Little Lucy brie and a rich, funky North Fork Whiskey Washed Munster that was ironically more brie-like in character. Both of their cheddars – garlic and plain – were outstanding.

Chelsea Korth / Heavy Table
Chelsea Korth / Heavy Table

Dumpling and Strand was in the house with a new, wild rice-based soba noodle appropriately named Minnesoba. As it turns out, the earthy, nutty flavor of wild rice and the earthy, nutty flavor of traditional buckwheat soba noodles have a lot in common, and the adaptation feels like a loving, locally made homage.

Bitter was big. As you entered the Nosh, you were immediately faced with dessert. Mademoiselle Miel offered a honey bon-bon made with a 100% cacao shell. The extreme sweetness of pure honey and extreme bitterness of pure chocolate made a beautifully balanced taste. Anelace Coffee and Spyhouse Coffee Roasters both poured lovely and similar African coffees that were pleasantly bitter, with green apple tartness, and Tiny Footprint Coffee was on hand to tell their carbon-negative sourcing and roasting story.

Chelsea Korth / Heavy Table
Chelsea Korth / Heavy Table

Bitters are big too. Bittercube Bitters showcased their diversity with the fruit flavored Abyss Sling, and the medicinal El Nordico. Far North Spirits showcased their Roknar rye whiskey, grown and distilled on the family farm way up north in Hallock, in the form of a punchy sazerac, with the aroma of bitters and citrus.

Chelsea Korth / Heavy Table
Chelsea Korth / Heavy Table

As for the rest of it, we loved Grlk’s gravity-defying airy sauces; Dumpling and Strand’s perfectly salted, chewy fettuccine; the obviously super-fresh vegetables and chicken in Draft Horse’s piping hot pot pies; the restorative complexity of Taking Stock’s chicken broth; Superior Switchel’s gingery introduction to old farmers’ favorite made new again (and the next kombucha?); and the proprietor of North Mallow’s willingness to bring his marshmallow-toasting four-burner spread to a Boundary Waters lake of our choice, if we cover the travel cost, so that we can enjoy the toasted sugary cubes on trail, and in luxury.

Chelsea Korth / Heavy Table
Chelsea Korth / Heavy Table

Announcing the 2017 North Coast Nosh at the Food Building

Becca Dilley / Heavy Table
Becca Dilley / Heavy Table

The Heavy Table is pleased to announce the 15th edition of the North Coast Nosh, the Upper Midwest’s premiere sip-and-sample for local purveyors of artisan food and drink. We’ll be co-producing the event with our partners at the Wedge Community Co-op at The Food Building in Northeast Minneapolis.

The event runs from 6-9 p.m. at The Food Building (1401 Marshall St NE) on the evening of Thursday, Feb. 16. (THIS EVENT HAS SOLD OUT)

Brianna Stachowski / Heavy Table
Brianna Stachowski / Heavy Table

If there were a physical embodiment of the North Coast Nosh ethos — scratch food prepared with care, an emphasis on process, a serious focus on quality — it would be the Food Building. The Food Building’s tenants — including Lone Grazer Creamery, Red Table Meat Company, Baker’s Field, and The Draft Horse — are what we consider models of the future of Upper Midwestern food, and we’re excited to have them join us for this event.

A ticket to the Nosh gets you samples of craft beer, cheese, meat, and much more, including conversations with the purveyors who create the food and drink. (Guests must be 21 years of age or older.) We keep our purveyor-to-attendee ratio low so that you’ll have plenty of time to connect with vendors and other attendees. We’re more than 50 percent sold out for this Nosh, so if you’d like to join us, please visit Eventbrite and pick up some tickets today.

Rueben Nilsson at The Lone Grazer
Daniel Murphy / Heavy Table

Vendors confirmed thus far include:

Anelace Coffee
Baker’s Field Flour & Bread

Bittercube Bitters
Chef Camp
The Draft Horse
Dumpling and Strand
Fair State Brewing Cooperative
Far North Spirits
Fulton Beer
Grlk (with Taking Stock)
Indeed Brewing Company
The Lone Grazer Creamery
Redhead Creamery
Red Table Meat Co.
Rise Bagel Co.
Superior Switchel
Spyhouse Coffee Roasters
Tin Whiskers Brewing Company
Tiny Footprint Coffee
Wedge Community Co-op

Eight Great Noshes at the North Coast Nosh

Brianna Stachowski / Heavy Table
Brianna Stachowski / Heavy Table

We sampled more than 30 bites and sips at last week’s Heavy Table + Wedge Community Co-op North Coast Nosh. (I know. Tough job.) Not a single one of them disappointed, but there were a handful that stuck with us — and might even subtly change the way we cook and shop and look at food.

Brianna Stachowski / Heavy Table
Brianna Stachowski / Heavy Table

Rise Bagels

I have a few culinary regrets in my life. And after the Nosh, I have at least one more: I regret every time I walked past the long line at Rise Bagels at the farmers market. I regret thinking, “A line for bagels? Have we no self-respect?” Because, damn, these two sisters make a fine bagel. A beautiful bagel, inside and out. A chewy bagel with a deeply developed flavor in the dough. A bagel worth a few minutes in line. And now you can learn from my mistakes by following Rise Bagels wherever they may show up.

Brianna Stachowski / Heavy Table
Brianna Stachowski / Heavy Table

Poorboy Caramel Sauce

This is my favorite instance of culinary synergy — pretty much ever. The Lone Grazer has vats of whey left over after making cheese. Whey is a thin liquid, but it’s packed with protein and milk sugars. Poorboy, makers of delicious caramels, takes that whey, boils the heck out of it to reduce the liquid, and makes jars of rich tangy-sweet caramel sauce unlike anything you’ve ever tasted.

Brianna Stachowski / Heavy Table
Brianna Stachowski / Heavy Table

Lone Grazer Ricotta with Curry, Cilantro, and Caramel

Culinary synergy, part 2: The Lone Grazer was showing off its whole-milk ricotta in a dip that I never in a million years would have dreamed up. Hold your judgment until you try it: ricotta mixed with curry powder and cilantro, then drizzled with Poorboy Caramel Sauce — the stuff made with Lone Grazer whey. It was like the caramel had come home. Smoky, sweet, herbal. Perfect. (Sorry, you can’t buy the dip; you’ll have to make it yourself.)

Heavy Table Hot Five: Feb. 26-Mar. 3

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-banner-ad-horiz-3The Hot Five is a weekly feature created by the Heavy Table and supported by Shepherd Song Farm.

shepherd-song-green-keyline

James Norton / Heavy Table
James Norton / Heavy Table

1-new - oneMeat and Pickle Plate at Mucci’s Italian
Not since the Mike Phillips glory days at the Craftsman have we enjoyed a charcuterie plate as much as the one served at the newly opened Mucci’s. The deviled eggs were creamy and flavorful, the mortadella lovely, the pate creamy and bold, and the pickles perfectly done — we could’ve eaten a fistful of the pickled peppers, in particular. The small feast depicted above goes for $8, meaning that it’s a solid value on top of being objectively tasty.
[Debuting on the Hot Five | Submitted by James Norton]

Mike Mommsen / Heavy Table
Mike Mommsen / Heavy Table

2-new - twoCask Aged Zombie at Donny Dirk’s Zombie Den
While the Zombie Den may have lost some of its just-opened sheen, we find it uplifting to see that the dark and misty bar is still serving deliciously potent drinks along with the classics. The $12 punchlike Cask Aged Zombie is heavy on rum but has a balanced sweetness that avoids the gut-rot frequent in Tiki drinks. After you blow out the flame on the 151-soaked lime, it’s a definite sipper, not unlike brains.
[Debuting on the Hot Five | Submitted by Liz Scholz]

James Norton / Heavy Table
James Norton / Heavy Table

3-new - threeAlambre Hawaiiano at Los Ocampo
Our Green Line Checklist has had its share of ups and downs, and after one particularly dramatic flop (our fourth restaurant of the evening) we were despondent and weary. The clean, well-lit, all-class ambiance at Los Ocampo on University marked the beginning of a turnaround that was powered in part by a round of beers and in part by a lovely spread of food, including the almost smutty combination of melted cheese, tender pork, pineapple, and tortillas known the Alambre Hawaiiano. “This is cheating,” exclaimed one of our diners vis-a-vis the obviously delicious things that go into this dish, and while we’re not disagreeing, a win is still a win.
[Debuting on the Hot Five | Submitted by James Norton from an upcoming Green Line Checklist]

James Norton / Heavy Table
James Norton / Heavy Table

4-new fourDeconstructed Tater Tot Hotdish from the Wedge Community Co-op at the North Coast Nosh
There was a flotilla of great flavors at last night’s North Coast Nosh at Solar Arts, but the Wedge’s pre-Nosh treat — a grass fed beef meatball surrounded by pea puree, shoestring potatoes, sauteed leek, cream of mushroom, and roasted portobellos — was one of the standouts. The meatball itself was tender, nicely browned, and rich without being greasy, and perfectly seasoned. It didn’t need any help, thank you very much, but the help it received from its hotdish-inspired friends was welcome and delightful. We could’ve eaten five of these, but we understand that other people have needs, too.
[Debuting on the Hot Five | Submitted by James Norton]

James Norton / Heavy Table
James Norton / Heavy Table

5-new -fiveCurried Lone Grazer Ricotta with Poorboy Caramel Sauce at the North Coast Nosh
We love cheese, and we love culinary risk-taking. So how could we not dig freshly made curried ricotta topped with a drizzle of artisan caramel sauce? The sweet-savory thing sounds crazy, but it absolutely worked — the sweet creaminess of the ricotta helped make the transition to the gently browned sugar flavor of the caramel topping, and the curry added depth and interest. This would be a monstrously fun party starter.
[Debuting on the Hot Five | Submitted by James Norton]

North Coast Nosh 14 at Solar Arts

Banner for the Tap: Food and Drink News

This week in the Tap: The Heavy Table and the Wedge Co-op are bringing together an amazing slate of local food and drink purveyors in Northeast Minneapolis.

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.

Becca Dilley / Heavy Table
Becca Dilley / Heavy Table

The North Coast Nosh Comes to Northeast

The Heavy Table and Wedge Community Co-op are pleased to announce the 14th edition of the North Coast Nosh locavore sip-and-sample series for Thursday, Feb. 25, 2016. Join more than 30 local purveyors — cheesemakers, brewers, chocolatiers, BBQ magnates, and more — for an evening of sipping, sampling, and great conversation.

The Nosh takes place Feb. 25 from 7-9:30 p.m. at Solar Arts by Chowgirls in Northeast Minneapolis. Tickets are $30 via Eventbrite; Pre-Nosh tickets are $58 and include four small-group presentations and sample sessions from 5:30-7 p.m. as well as admission to the main event.

Ticket price includes samples from all our purveyors. Guests must be 21 years of age or older. Our Noshes generally sell out, so please get your tickets sooner rather than later if you’re excited about the event!

Our Pre-Nosh features the Good Food Award-winning Red Table Meats, the Lone Grazer Creamery, Chowgirls Killer Catering, and the Wedge Community Co-op.

PRE NOSH VENDORS
Wedge Community Co-op
Chowgirls Killer Catering
The Lone Grazer Creamery
Red Table Meat Company

buy-tickets-bug

NOSH VENDORS*
Alemar Cheese
Anelace Coffee
Annie B’s Confections
Beez Kneez Honey
Belle Amour Macaroons
B.T. McElrath Chocolatier
Chef Camp Minnesota
Cocoa & Fig
Faribault Dairy
Gerhard’s Brats
Gray Duck Chai
K’ul Chocolate
Meadowlands Chocolate
Mon Petit Cheri Bakery
Patisserie 46
Peace Coffee
Poorboy Candy
Redhead Creamery
Rise Bagel Co.
Superior Switchel Company
Triple Crown BBQ
True Dough
Verdant Tea
Wisco Pop

SPIRITS
Badger Hill Brewing
Bourget Imports
Du Nord Craft Spirits
Fair State Brewing Cooperative
Indeed Brewing
Lift Bridge Brewing

*This list is partial and will be added to. Final lineup is usually close to expected lineup, but vendors may be added or deleted as circumstances dictate.

— James Norton

NOW OPEN

Becca Dilley / Heavy Table
Becca Dilley / Heavy Table
  • The Draft Horse, 1401 Marshall St NE, Minneapolis | New restaurant at the Food Building featuring food made from products from The Lone Grazer Creamery and Red Table Meat Co., along with grab & go sandwiches on Patisserie 46 baguettes, salads, and soup. Read our Bite here.
  • Coconut Thai, 3948 W 50th St, Edina, MN
  • The Bachelor Farmer Cafe, 200 N 1st St, Minneapolis
  • Taco Cat, Midtown Global Market | The cult favorite, bike-delivered taco place has become a bricks-and-mortar affair, replacing the former Burrito Mercado spot in Midtown Global Market.
  • Nutmeg Brewhouse, 1905 W County Rd 42, Burnsville | “A brewpub that explores the former British Empire from a culinary point of view,” as per the Growler.
Becca Dilley / Heavy Table
Becca Dilley / Heavy Table
  • Upton 43, 4312 Upton Ave S, Minneapolis | This spot, by Victory 44’s Erick Harcey, is a chance for the much lauded chef to bounce back from the bust-up of Stock and Badge and rollup of the ambitious but shaky Parka. Read our review here.
  • Heirloom, 2186 Marshall Ave, St. Paul | W.A. Frost chef Wyatt Evans hopes to follow in the footsteps of his predecessors (such as Russell Klein and Lenny Russo) and found a new St. Paul gastronomic institution. “Modern but … approachable … slow food” sounds pretty good to us (quotes from the Pioneer Press preview).
  • Scena Tavern, 2943 Girard Ave S, Minneapolis
Becca Dilley / Heavy Table
Becca Dilley / Heavy Table
  • Savory Bake House, 3008 36th Ave S, Minneapolis | Located across the street from Merlin’s Rest, “Savory is a new twist on the old school rustic bakery everyone knows and loves,” or so says their Facebook page. Baker is Sandra Sherva from Merlin’s Rest and formerly of Birchwood. Read our review here.
  • St. Genevieve, 5003 Bryant Ave, Minneapolis | This Steven-Brown-helmed restaurant has begun to dish up approachable French fare.
  • ie, 4724 Cedar Ave, Minneapolis | AKA “Italian Eatery.” Scratch pastas, with an eye toward the style of Bar La Grassa.
  • Urban Forage Winery and Cider House, 3016 E Lake St, Minneapolis | We profiled these guys when they were mounting their (successful) Kickstarter campaign, and they have a fascinating take on how to do earthy, grassroots local wine and cider.
  • Red Lantern Sushi, 465 Wabasha Ave, St. Paul | A new branch of the White-Bear-Lake-based sushi restaurant has opened in the old Fuji-Ya space in St. Paul.

The Tap: Announcing North Coast Nosh XIV at Solar Arts

Banner for the Tap: Food and Drink News

This week in the Tap: The Heavy Table is teaming up with The Wedge Co-op to present North Coast Nosh XIV at the Solar Arts Chowgirls space in Northeast Minneapolis.

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.

Kate NG Sommers / Heavy Table
Kate NG Sommers / Heavy Table

North Coast Nosh Heads Northeast

The North Coast Nosh is back! Heavy Table is co-producing this sip-and-sample extravaganza (named “Best Foodie Event” by Minnesota Monthly) with the Wedge Community Co-op, bringing more than 30 purveyors of chocolate, beer, cheese, and much more to the Solar Arts by Chowgirls space in Northeast Minneapolis on Thursday, Feb. 25, 2016.

Confirmed vendors include Alemar Cheese, Meadowlands Chocolate, Du Nord Distillery, Lift Bridge Brewing, and many more — we’ll have a full update about this next week. In the meantime: get your tickets while you have the chance, they sell out quickly.

James Norton

NOW OPEN

Becca Dilley / Heavy Table
Becca Dilley / Heavy Table
  • The Draft Horse, 1401 Marshall St NE, Minneapolis | New restaurant at the Food Building featuring food made from products from The Lone Grazer Creamery and Red Table Meat Co., along with grab & go sandwiches on Patisserie 46 baguettes, salads, and soup.
  • ie, 4724 Cedar Ave, Minneapolis | AKA “Italian Eatery.” Scratch pastas, with an eye toward the style of Bar La Grassa.
  • Bluefox Indian Bar & Grill, 5377 W. 16th St., St. Louis Park | South Indian bar and restaurant with a full bar and craft drink program, utilizing Dan Oskey of Tattersall Distilling as a consultant.
  • SSSDUDE-NUTZ, 317 14th Ave SE, Minneapolis | Crazy new-school doughnut shop in Dinkytown opened by a couple recent U of M grads.
  • The Sheridan Room | Some details via Minneapolis St. Paul. Business Journal.
  • Domo Gastro, 1032 3rd Ave NE, Minneapolis | An Asian-inspired gastro pub — shows some real promise. Looking forward to trying the Korean-style fried chicken in particular.
  • Able Seedhouse and Brewery, 1121 Quincy St NE, Minneapolis | Read our tasting notes from their Black Wolf Stout.
  • Lake Monster Brewing, 550 Vandalia St, St. Paul | From the press release: “The 3,000 square foot taproom is housed in a turn-of-the-century brick warehouse, and features a large horseshoe bar and space for over 200 guests. There is also a small private event space available for rent. The December 4 grand opening will feature four brand new beers available for the first time exclusively at the taproom, including a nitro Milk Stout and a Sour Brown Ale.”
  • The Unofficial Dive Bar and Grill, 3701 Stinson Blvd, St. Anthony
  • Lakes and Legends Brewing Company, 1368 Lasalle Ave, Minneapolis
Becca Dilley / Heavy Table
Becca Dilley / Heavy Table

North Coast Nosh Curated by The Sioux Chef: The Recap

Becca Dilley / Heavy Table
Becca Dilley / Heavy Table

The North Coast Nosh has always been about having a lively conversation with local food purveyors and tasting and discovering new (and old) flavors within the context of our newly branded North-ness. The most recent Nosh, however, reached a new level of interaction with food, culture and history, both across time and within our present moment. Curated by Sean Sherman (aka The Sioux Chef), and held at the Minnesota History Center, the sold-out event shined a light on indigenous food — the precolonial food of Native Americans, which is finally, slowly making its way back into our discussions and experiences of what local food truly means. Within the soaring halls of the museum, surrounded by Native American history and art, this Nosh offered up something special.

Becca Dilley / Heavy Table
Becca Dilley / Heavy Table

Arranged throughout the various levels and rotundas were local vendors with which many of us might be familiar — Common Roots, Birchwood Cafe, The Third Bird — and also many Native-American-owned businesses that were new discoveries to many, such as Tanka Bar, Wozupi Tribal Gardens, Dream of Wild Health’s farm, Little Earth Gardens, and more. It was fascinating to wander, taste, talk, and experience just how naturally the values of the local / organic food movement overlap with the rise of native food.

Becca Dilley / Heavy Table
Becca Dilley / Heavy Table

In our interview with Sherman, he explained that a culture without food is a lost culture. Lately, it seems as though he’s been doing all he can to bring Native American culture into the spotlight through its food — and people are catching on, judging by Sherman’s many local and national news appearances, and by the Nosh’s sold-out crowd. Sherman appears to be using his newfound fame not only to endorse his personal brand and mission, but to lift up indigenous food-focused purveyors everywhere. It was amazing to see so many of these purveyors concentrated in one event — we sampled bison jerky from Tanka Bar, wild rice pasta from Red Thunderbird Endeavors, a bison mini burger with local goat cheese on a wild rice bun from Fabulous Catering, and a lot more.

Becca Dilley / Heavy Table
Becca Dilley / Heavy Table

Between bites, attendees took in illuminating talks by local-food pioneer Lenny Russo (bottom right), Sean Sherman (top left), and author Heid Erdrich (bottom left), introduced by Heavy Table editor, James Norton (top right). All of the tasting and talking was woven in and around the museum’s exhibits, including a show of the powerful art of Native American modernist George Morrison. The event took on a celebratory, focused feel — the energy was electric, and the food, of course, delicious.

Becca Dilley / Heavy Table
Becca Dilley / Heavy Table

One standout taste was a clean and deceptively simple dish made by Sherman himself — beans, wild rice, braised turkey and a garnish of amaranth leaves came together in a bowl of rustic soup worthy of the subzero temperatures. This soup begged to be eaten in mass quantities in front of a crackling fire — earthy, slightly sweet, velvety and rich, it was pure comfort in a bowl, even if a disposable one. Another highlight was a fabulous smoked whitefish spread from Red Lake Nation Fishery — this stuff might the finest topping a Ritz cracker could aspire to.

By the end of the night, it was clear that indigenous food is having its coming-out party — even though its always been here. This latest incarnation of the North Coast Nosh gave us a tantalizing look at the future of truly local food, through the lens of the past.

The Heavy Table thanks Mississippi Market and the Hungry Turtle Institute for their underwriting support of this event, and the Minnesota History Center and Sean Sherman for their organizational partnership.

Becca Dilley / Heavy Table
Becca Dilley / Heavy Table

Heavy Table Hot Five: Feb. 13-19

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Each Friday afternoon, 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.

Becca Dilley / Heavy Table
Becca Dilley / Heavy Table

1-new - oneNative Foods North Coast Nosh-inspired Dishes from at Cafe Minnesota at the Minnesota History Center
In honor of the upcoming North Coast Nosh curated by Sean “The Sioux Chef” Sherman, Chef Christian Pieper and Sherman are collaborating on some American Indian-inspired fare for the History Center’s Cafe Minnesota. This past week featured a profoundly comforting Dragsmith Farms Braised Rabbit Stew with Fry Bread and Wild Rice and Sunflower Sprouts (above); next week will feature an elk or bison dish to support the upcoming Nosh at the George Morrison “Modern Spirit” exhibit at the History Center.
[Debuting on the Hot Five | Contributed by James Norton]

Ted Held / Heavy Table
Ted Held / Heavy Table

2-new - two18-Hour Porketta sandwich at Northbound Smokehouse Brewpub
This is Iron Range soul food at its best: slow roasted pork with sauteed onion, topped with melted Swiss, and sandwiched in an egg bun. The pork is piled high and fall-off-the-bone tender and the cheese and sweet onions know their place as supporting characters. Northbound adds no extraneous ingredients to detract from their excellent porketta.
[Debuting on the Hot Five | Contributed by Ted Held]

James Norton / Heavy Table
James Norton / Heavy Table

3-new - threeFennel Sausage Link from Black Sheep Pizza on Nicollet Ave
Black Sheep Pizza’s new location boasts a gorgeous grill operated by a bold metal wheel that brings food closer to or further away from the heat that pours up from below. We tried and loved the fennel sausage link starter — disarmingly light in texture and bright in flavor, but fire-charred and satisfying, complemented by pickled veggies and a scrap of bread.
[Last Week on the Hot Five: #3 | Contributed by James Norton]

Daniel Murphy / Heavy Table
Daniel Murphy / Heavy Table

4-new fourHog Frites from the Surly Beer Hall
We love the unabashed flavor assault of the Hog Frites at the Surly Beer Hall: fries doused in pepper jack fondue and chunks of tender pork shoulder, all under a smattering of giardiniera. The piquant, vinegar veggies balance the rich cheese sauce in a Baja poutine that shouts Fat! Salt! Bitter! Spice! with each gooey forkful. All of a sudden, only stray carrots remained in the spicy oil at the bottom of our basket, and we couldn’t remember the last five minutes of our life.
[Debuting on the Hot Five | Reviewed by John Garland]

Joshua Page / Heavy Table
Joshua Page / Heavy Table

5-new -fiveDuck Breast with Turnips, Leeks, Pickled Chilies, Chard, Ginger, Citrus, and Miso at The Strip Club Meat and Fish
This dish has it all: Exquisitely rendered skin, flavorful pink meat, tender turnips, and a lively, slightly spicy sauce (pro tip: order a side of bread for mopping up the sauce).
[Debuting on the Hot Five | Tweeted by Joshua Page]

North Coast Nosh Curated by Sean Sherman at the History Center

Becca Dilley / Heavy Table
Becca Dilley / Heavy Table

NOTE: THE NORTH COAST NOSH IS SOLD OUT. WE’LL SEE YOU THURSDAY NIGHT!

Since launching the North Coast Nosh in 2011, we’ve wrestled with the intersection of food and geography. What makes food “local”? Who are the purveyors and food artisans we’re most excited to introduce to our readers, and vice versa?

On the evening of Thursday, Feb. 19, we’re putting a new spin on the event by presenting a North Coast Nosh curated by Sean Sherman, “The Sioux Chef.” Sherman is a culinary explorer dedicated to teaching about and cooking food inspired by the diet of precolonial American Indians. His combination of ultra-local ingredients and haute cuisine technique makes for unforgettable dishes and meaningful stories.

Becca Dilley / Heavy Table
Becca Dilley / Heavy Table

Sherman, the Heavy Table, and the Minnesota Historical Society have gathered together around 20 purveyors who will share samples of food and drink inspired by native ingredients and techniques.

Sherman, author Heid Erdrich (Original Local), and Heartland chef Lenny Russo will be on site to give illuminating talks and answer questions; the gorgeous halls of the History Center will be our venue, and American Indian art and artifacts — including the art of distinguished Ojibwe artist George Morrison — will be on display.

Becca Dilley / Heavy Table
Becca Dilley / Heavy Table

Purveyors joining us at the History Center include:

Birchwood Cafe
Bon Appetit Management Company
Common Roots
Dinner on the Farm
Dream of Wild Health
Fabulous Catering
Farm Table Restaurant
Harriet Brasserie
Heid Erdrich
Hungry Turtle Institute
Kakookies
Kalona SuperNatural
Little Earth Tribal Gardens
Native Harvest
Red Lake Nation Fishery
Red Thunderbird Endeavors
Riverbend Farm
Sioux Chef, The
Tanka Bar
The Third Bird
Wozupi Tribal Gardens

We hope that you’ll join us, too. Tickets are $20 for non MNHS members, and are available online until they sell out.

North Coast Nosh XII: The Recap

Becca Dilley / Heavy Table
Becca Dilley / Heavy Table

Three years ago a bunch of passionate food purveyors and a bunch of passionate food eaters got together at Peace Coffee for the very first North Coast Nosh. They sampled; they sipped; they talked. They decided to do it again.

And so they did. Eleven times.

After North Coast Nosh XII wrapped up Friday night, we took a little time to think about why we still love the event. So here are six reasons to love the North Coast Nosh.

Becca Dilley / Heavy Table
Becca Dilley / Heavy Table

1. You see brand-new food businesses get their start

We all want to be able to say, “We knew them when,” right? (It’s pretty much Kickstarter’s business model in a nutshell.) Well, if you come to the Nosh, you can.

Aleks Till, a Minneapolis entrepreneur, launched Homegrown Foods in June. She brought fiery jerk chicken wings to the Nosh to show off the kinds of meals you can make at home if you subscribe to her meal-delivery service. (She plans, shops and does some of the prep. You just cook. And eat.)

Tin Whiskers has been available retail for a couple of years, but they opened their own taproom in downtown St. Paul in May. Turns out, to nobody’s real surprise, the taproom is a huge favorite with families, who bring in pizza or a picnic on late Saturday afternoons and relax. At the Nosh, the brewery sampled five beers on tap, including the light and fruity Wheatstone.

Tru Pizza began parking their truck in downtown Minneapolis at the start of the summer. In a move that pretty much defines the phrase, “Better him than me,” they put a fully functional wood-fired oven inside the truck. Pizzaiolo Jason Montgomery says it’s not so bad, “It’s a dry heat.” While the truck is new, Montgomery’s pizza roots go way back. He managed his uncle’s pizza place in Shakopee for years. This time around, though, he’s gone full Neapolitan, with a chewy, charred crust with a deep tang. “That’s Kingfield sourdough you’re tasting,” he says.

Becca Dilley / Heavy Table
Becca Dilley / Heavy Table

2. You can find new old favorites

“So, how long have you been open?” It’s a good way to open a conversation with a vendor at the Nosh. Some of them, as we said, are just pushing off the starting blocks. Occasionally, however, you hear, “Oh, about 18 years.” Oops. The folks from Lao Thai were ladling out coconut soup and handing out lettuce cups while chatting optimistically about how the opening of the Green Line should bring adventurous transit riders to check out their family restaurant on University.

Sunrise Bakery  has been around more than five times as long as that and is still bringing old family recipes for porketta (peppery braised pork), potica (the ultimate coffee cake) and pasta down from Hibbing. (And to the Nosh.)

Schell’s Brewery is staring down its 200th birthday and still looking spry. They were sampling Arminius, a hoppy pale lager, the grapefruit-spiked Shell Shocked, and their tribute to 89.3 The Current, but the real fun will come at the State Fair: Schell’s is making a special brew mixed with blueberry syrup. They plan to put it in a slushy machine to make frozen beer foam that can also be dunked in porter for a “black and blue” float. Over the top? Yes. Because that’s exactly what the fair is supposed to be.

Becca Dilley / Heavy Table
Becca Dilley / Heavy Table

3. You can bond with your parents and grandparents

You could make a lot of assumptions about the demographic that might decide to spend their Friday evening having intense (sometimes) conversations with cheesemakers and brewers. You’d be at least partially wrong.

While we were waiting for our Tru Pizza, we had a lovely conversation with three generations of food lovers: a young woman, her mother, her aunt — and grandma and grandpa. All three generations loved the pizza.

Becca Dilley / Heavy Table
Becca Dilley / Heavy Table

4. You can watch food entrepreneur love matches being made

Eva Duckler of Tree Fort Soda poured us a generous glass of ginger beer, a drink so tingly with real ginger root it tasted like it might possess actual curative properties. We were still carrying it and raving about it when we got to the Tin Whiskers stand. “Oh no,” we said, “We can’t have beer yet. We are going to drink every last drop of this ginger ale.”

Ginger ale? The brewer’s ears perked up. He had been thinking of putting some on tap. After one sip, he scurried off to chat with Eva. Was a nonalcoholic love connection made at that moment? Will kids at Tin Whiskers soon be drinking Tree Fort soda? Who knows. But it’s events like this that give busy entrepreneurs a chance to find exciting new partners.

Becca Dilley / Heavy Table
Becca Dilley / Heavy Table

5. You get to hear and see the purveyors’ passions — in their own words

Behind every table at the Nosh is someone who absolutely loves what they do. Making food is that sort of business: No matter how profitable or unprofitable it is, you wouldn’t keep brewing that beer or hand-rolling those caramels or babying those wheels of cheese if you didn’t love it.

And every purveyor at the Nosh wants to do more than just hand you a sample on a napkin. They really, really want to talk to you.

You can hear that passion in David Duckler’s voice when he talks about the farms in China where he buys the tea for Verdant Tea. You can hear it when Kevin Halgrimson and Mike LaPoint talk about how they suddenly found themselves making Poorboy caramels or when Ashlee Olds talks about the wild flavors she creates for Sweet Science Ice Cream. You can hear it from every single person at every table.

6. You’re helping a great cause

Open Arms Minnesota not only hosted North Coast Nosh XII, but will also receive a portion of the proceeds. Visitors to the Nosh learned about Open Arms’ upcoming Cookathon, on Sept. 26. (Hint, hint.) They’re still looking for teams to raise money or to prepare meals in a round-the-clock cooking extravaganza.

Becca Dilley / Heavy Table
Becca Dilley / Heavy Table