Happy Wednesday everyone! Today I’m doing something a little different and I think you will really enjoy it. I have been invited to create a guest post for the Pairs Well With… Blog. I am thrilled to be able to share the recipe that I designed for this collaboration as well as to introduce you to my fellow blogger Carin, the author of Pairs Well With… She has traveled to nine of the world’s most notable wine regions, sipping and sampling her way around the globe.
“Basketball isn’t just a sport. It’s an art, one that must be mastered to succeed”
~ Stephen Curry
Happy Final Four week everyone! Welcome to the glorious city of Minneapolis!
It’s an exciting time to be here as we are once again hosting a major sporting event. In February of 2018 the Super Bowl came to town. This weekend basketball will reign supreme. Continue reading Where to Eat & Drink In And Around Minneapolis During The NCAA MEN’S Final Four Basketball Tournament
“Use Everything – Waste Nothing” ~ Quote by Anthony Bourdain (from Wasted: The Story of Food Waste, a Netflix documentary)
John and I recently attended the Taste the Waste event at the Red Stag Supperclub in NE Minneapolis. The mission for this function was to bring awareness to the enormous amount of food that is wasted annually. Food is wasted at every link in the food chain, from farms to homes to restaurants to grocery stores and beyond.
“If you just think exclusively about what would be the best tasting or most profitable, you’re just not seeing the big picture”
~ Dan Barber
Sustainability. What does it mean? And why is it so important?
You will get a multitude of answers to the above questions depending on who you ask. It can vary based on a myriad of factors including the environmental, social and economic conditions in a given region.
The EPA’s formal definition of sustainability is:
“The idea of sustainability—commonly defined as the ability to maintain or improve standards of living without damaging or depleting natural resources for present and future generations—was ingrained as a foundation of environmental law with the signing of the 1969 National Environmental Policy Act.Jun 26, 2018″ ~ United States Environmental Protection Agency
What I know for certain is that instituting sustainable living habits into our daily lives is crucial to our future, and we need to work together to achieve long-term sustainability.
“The ultimate ramen is something that exists perfectly in the moment”
~ Quote from the Ramen Heads documentary
On November 29, 2017, Nakiryu was awarded its first Michelin star. Nakiryu is only the second ramen restaurant in the world to receive this prestigious honor. Tsuta was the first and they are both located in Toshima, a Tokyo Prefecture. We visited Nakiryu in early October of 2018.
To be awarded a Michelin star and ultimately be listed in the Michelin Guide is no easy accomplishment. There are no specific guidelines available for restaurants regarding how to obtain this level of recognition. Some known objectives are the chefs ability to achieve the highest levels of mastery in terms of flavors and cooking techniques. Consistency in regards to the food and dining experience are also key. If the first visit by the anonymous Michelin Guide inspector is favorable, a second visit will take place approximately one year later. The road to a Michelin star is not a rapid one. Receiving one star is not a guarantee that more stars will be awarded in the future, and restaurants can lose stars if they do not maintain the Michelin standards. The most stars a restaurant can be awarded is three.
At Nakiryu there was a clear reverence for the ingredients and the noodle preparation. The way the ramen noodles were expertly and visibly laid out on the counter waiting for their arrangement in the bowls elevated our anticipation. From the precise placement of the noodles, to the ladling of the broth, to the moment the bowl is handed to the customer, there is a sense of ceremony. This was my maiden voyage to Japan as well as our first visit to a Michelin star restaurant.
There is no question in our minds as to why Nakiryu received their star. For us, the taste of the ramen and the moments we spent there were impeccable and we won’t ever forget it.
“When we give cheerfully and accept gratefully, everyone is blessed”
~ Maya Angelou
I was raised in a family where cooking for others is an act of giving that is equated with love. We were always reminded to be grateful for what we receive, and more importantly, who we are blessed to have in our lives and around our table. At our house Thanksgiving is a holiday meant to Share.Laugh.Eat.Repeat!
I hope you enjoy the Thanksgiving dessert recipes featured here. They are just a few of my favorites. They range in the amount of effort required. I’ve done this intentionally with the knowledge that while we all want beautiful desserts for our celebrations, we have varying amounts of time to spend in the kitchen. You can find more of my harvest recipes in the November 2018 issue of Southwest Metro Magazine in the article titled Empty Nesters Kitchen Lives Fully. Included are a skillet apple crisp + wine pairing suggestion, a festive cocktail from J.Carver Distillery in Waconia and my tempting recipe for pumpkin bread pudding (this one is also included here).
“If you ate today, thank a farmer”
I believe that getting to know the farmers who supply our food is imperative. It heightens our respect for the dedication and hard work that they put into what we consume. These interactions make the ingredients on our plates even more meaningful.
Two weeks ago I visited the 155 acre Hmong American Farmers Association Farm (HAFA) in Vermillion Township. This is an area that is heavily rooted in agriculture. The farm is located approximately 15 minutes south of St. Paul.
I learned of HAFA and the variety of programs they have been implementing while listening to Pakou Hang (Co-Founder and Executive Director of HAFA) speak on the panel at a Future of Food Tour event. This was hosted by Kerry Diamond, Editorial Director of Cherry Bombe. The event was held at the Lynhall in June and was part of their ongoing Wisdom Series. Shortly after the event I reached out to Pakou to hear more about the organization. Following our discussion I expressed interest in visiting the HAFA Farm.