Minneapolis-St. Paul and Upper Midwest Food Magazine // Feasting on the Bounty of the Upper Midwest
Trout Caviar presents a marvelous essay calling for more area restaurants to follow in the footsteps of Ngon Bistro and aggressively incorporate local, seasonal foods into cooking traditions other than French. Plus: a recipe for Sichuan Braised Chicken with Chestnuts.
MoreOn the heels of the cool Trout Caviar oven, a practical learning experience for the public at large: $200 gets you access to a three-day learning experience (Aug 7-9) sponsored by the Women’s Environmental Institute wherein a group builders and bakers will gather at the WEI farm to learn the skill of outdoor brick oven […]
MoreKathie Jenkins gets caught off guard by the mandatory service charge at Bradstreet (Tanpopo does this too, for what it’s worth), Les Petites Images takes the Marx Foods foie gras duck sausage challenge, a lovely series of shots of vegan food by caterers Asase Yaa in our Flickr pool, Trout Caviar goes fishing in Wisconsin […]
MoreIf you don’t know what tartine is, Trout Caviar will tell you about it with a great deal of eloquence and passion. If you do know what tartine is, you’ll enjoy this essay all the more.
MoreIggers checks out the crazy shared commercial kitchen space in the Midtown market, Trout Caviar whips up some pork rillettes, and Metro magazine meditates on all the chefs jumping from spot to spot.
MoreFlak Radio (featuring Heavy Table editor James Norton) plays Midtown Global Market this Sunday at 4:30pm. The theme is culinary: baker/blogger Brett Laidlaw (Real Bread and Trout Caviar) and Jill Marckel of Chase Brook Farm Market will be on the show. Music by Chastity Brown.
MoreHoly moly, the Apple Maple Yogurt toast over at Trout Caviar looks both delicious and hardcore. The yogurt, apples, bread, butter and maple syrup are all homemade and/or locally sourced. This breakfast… does not fool around.
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