Heavy Table Hot Five: June 2-8


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.


Becca Dilley / Heavy Table

1-new - one - hot fiveGrapefruit Crema Boilermaker
Combine a can of robust but not insanely hoppy IPA with ¾ ounce Tattersall Grapefruit Crema, and you get a refreshing, sessionable, surprisingly elevated summer cocktail. The Crema and the hops echo one another but in a mellow way — this isn’t pucker fuel. You can scale it up, too, with 24 cans of IPA and a full bottle of Crema. (This is one of 12 recipes from Tattersall’s soon-to-be-released PDF of Cabin Cocktail Recipes; we tasted our way through it with the Tattersall team yesterday, and the drinks varied from good to stellar.)
[Debuting on the Hot Five | Submitted from an upcoming cocktail survey by James Norton]

Becca Dilley / Heavy Table

2-new - two - hot fiveEggs from Graise Farm
Last week we met with 15 food artisans for half-hour interviews and sampling sessions as part of our first Heavy Table Listening Session at Lakewinds Food Co-op. Among our guests were Tiffany and Andy from Graise Farm, and they came bearing duck and chicken eggs. Every time we try farm-fresh eggs we’re reminded of what we miss when we buy the mass-market alternative. Graise’s eggs are richer and bolder, and the massive duck eggs in particular are perfect to crown a dish like a rice bowl or a toad-in-the-hole, elevating the commonplace to the divine.
[Debuting on the Hot Five | Submitted from an upcoming profile by James Norton]

Brenda Johnson / Heavy Table

3-new - three hot fiveBrie and Salami Flatbread at Studio 2
This week’s flatbread at Studio 2 Coffee Shop / Wine Bar is a doozy: It’s decked out with Brie, caramelized onions, salami, arugula, shaved Parmesan and lemon dressing. The combination of the cracker crust and the melted Brie with a hint of the dressing was a pleasant experience. The salami was crispy around the edges, and the caramelized onions were tender and sweet. It paired nicely with a Pedroncelli chardonnay. This was a unexpectedly elevated treat at a neighborhood coffee shop.
[Debuting on the Hot Five | Submitted by Brenda Johnson]

Ted Held / Heavy Table

4-new four hot fiveShredded Brisket Sandwich at Lucky Brisket Food Truck
A generous pile of brisket, blackened edges and all (with a visible smoke ring), is served on a soft white bun. The meat is toothsome and lean — sitting an even distance between melt-in-your-mouth tender and jaw-achingly tough. It’s smoky, yet the taste of the meat shines through. As we like it, the brisket is served without sauce, but Lucky Brisket’s own brand of sauces (spicy, smoky, and original) are a worthy accompaniment. The creamy coleslaw is crunchy and obviously fresh.
[Debuting on the Hot Five | Submitted from a review by Ted Held]

Becca Dilley / Heavy Table

5-new -five Pizza Bagel from St. Paul Bagelry
The pizza bagel is not a particularly sexy food, but, as it turns out, it can be done really well. The cheese on the St. Paul Bagelry’s pizza bagel is chewy, stretchy, and profoundly melted, and it conceals a wealth of customer-selected toppings (we did peppers and pepperoni). A  hearty blast of pizza herbs on top gives the dish a lovely oregano earthiness, and it’s a satisfying dish on a primal level.
[Debuting on the Hot Five | Submitted by James Norton]