By Christine Hinrichs

Valentine’s Day seems to fall into that category of holidays that always let you down. I feel the same way about New Year’s Eve and Independence Day. It’s supposed to be a fun, magical holiday, but inevitably you’re left wondering why you were so excited about it in the first place. For many people out there, Valentine’s Day is a thorn in their side. Either your significant other is out of town, working, or a horrible planner, or you are single and thoroughly irritated by what my friend calls, “Singles Awareness Day.” Instead of getting down and out about your Valentine’s Day situation, gather up a group of your friends and celebrate the fact that you don’t have to fake a smile when someone gives you a giant, red, stuffed bear! Here is a stellar menu for an I-Love-My-Friends-But-Not-Valentine’s-Day party!

And if you’re a fan of this romantic holiday, check out our recipes for a vegetarian Valentine’s Day for Lovers dinner.

(credit: Thinkstock)

Roasted Tomato Bruschetta

You’ll Need
15-20 Roma tomatoes, sliced in half lengthwise
2 cloves garlic, minced
2 tablespoons fresh basil, chopped, plus 15-20 full basil leaves
2 tablespoons extra virgin olive oil
1 baguette, sliced into ½-inch rounds
2 ounces goat cheese
Salt & pepper

Directions
Preheat the oven to 400 degrees. Mix together the garlic, chopped basil, olive oil, and salt and pepper in a small bowl. Place the halved Roma tomatoes on a sheet pan and brush the tops of the tomatoes with the oil mixture. Roast for about 40 minutes or until softened and the edges begin to darken.

Toast the bread slices in the oven or under a broiler until just lightly browned. Spread each piece with goat cheese. Top with a tomato half and a basil leaf.

(credit: Thinkstock)

Baked Brie

You’ll Need
One wheel of brie cheese
Honey
Pumpkin seeds

Directions
Preheat your oven to 350 degrees. Place the wheel of brie on a small baking sheet and back for about 10 minutes, or until the cheese is oozing out of the bottom. Place the baked brie on a serving platter. Top the brie with about 1/2 cup of honey and sprinkle with pumpkin seeds. Serve with pieces of crusty bread or crackers.

(credit: Thinkstock)

Parmesan Popcorn

You’ll Need
Heavy-bottomed, deep pan with a lid
1/2 cup popcorn kernels
1 tablespoon vegetable oil
3 tablespoons melted butter
1/2 cup grated parmesan cheese
1 teaspoon garlic powder

Directions
Pour the oil into the pan and heat briefly before adding the kernels. Once the kernels are added, cover the pot and shake it over the heat until you start hearing the popping. After the popcorn has finished popping, pour the popcorn into a large bowl and add the butter. Toss to coat, then add the grated cheese and garlic powder. Toss again to coat.

(credit: Thinkstock)

Chocolate Fondue

Just because this isn’t a traditional Valentine’s Day party, doesn’t mean you can have a Valentine’s Day themed dessert! This one is kicked up with a little liqueur for added flavor and fun.

You’ll Need
1 pound semisweet chocolate, chopped
1 cup heavy cream
4 tablespoons Grand Marnier liqueur

Directions
In a double boiler over barely simmering water, heat the cream, and then add the chocolate and liqueur, stirring until melted.

Once melted, serve with skewers and any one of these delicious accompaniments: sliced banana, halved strawberries, pound cake cut into cubes, salted pretzel sticks, graham crackers, brownie bites, raspberries, or whatever

By Christine Hinrichs

Each year when Valentine’s Day rolls around, I see people scrambling for cards, candies, and restaurant reservations. It seems so stressful and annoying, and so anti-Valentine’s Day! In lieu of buying a bunch of red-themed stuff and shoving it in your sweetie’s face, this year, try wooing your significant other with a romantic, Valentine’s Day home-cooked dinner. It’s intimate, special, and it shows that you care more than a phone call to a local restaurant. But for many people, cooking dinner at home can be a stressful and time-consuming endeavor. So I put together an impressively-looking, but very simple menu of three delicious courses, each brimming with romance and aphrodisiacs. It’s sure to put any couple in the mood … you’ve been warned!

And if you hate Valentine’s Day, check back next week for our recipes for an ‘I Hate Valentine’s Day Party.’

(credit: Christine Hinrichs)

Spinach & Arugula Salad with Goat Cheese and Figs

Arugula and Figs are the aphrodisiacs in this dish! It’s easy to throw this salad together while the rest of your dinner is cooking away.

Ingredients

Large handful of spinach leaves
Large handful of arugula leaves
1/3 cup chopped figs
1/3 cup crumbled coat cheese
Extra virgin olive oil
Balsamic vinegar
Salt & pepper

Directions

Combine the lettuces in a large bowl and drizzle lightly with olive oil and the balsamic vinegar. Season with salt and pepper, and taste to adjust seasonings. Then add the chopped figs and crumbled goat cheese.

(credit: Thinkstock)

Saffron Couscous with Roasted Vegetables

Saffron is expensive, but you only need a little bit and it goes a long way. This is the romancer in your main course!

Ingredients

1/4 teaspoon (a small pinch) saffron threads
1 1/2 cups vegetable broth + more if needed
1 cup pearl (Israeli) couscous
2 carrots, peeled & diced
2 golden beets, peeled & diced
1 parsnip, peeled & diced
1 large shallot, cut into half-moon shapes
Extra virgin olive oil
Salt & pepper to taste

Directions

Preheat your oven to 400 degrees. Line a baking sheet with foil. In a large bowl, toss the vegetables with about a tablespoon of olive oil and a sprinkling of salt and pepper. Spread the vegetables on an even layer on the baking sheet. Bake until softened and browned, about 35-40 minutes.

In a small saucepan, heat the vegetable broth with the saffron threads. Let the threads steep in the warm liquid for about 15 minutes. In a larger saucepan, drizzle some extra virgin olive oil and add the couscous, toasting until just browned. Add the saffron liquid and cook according to the packaged directions. Add more liquid if needed until the couscous is cooked. Fluff with a fork. The saffron will give the couscous a lovely, yellow color.

Serve the couscous alongside the roasted vegetables and round off the meal with a piece of crusty bread. Top with fresh parsley and a drizzle of olive oil if desired.

(credit: Thinkstock)

Chocolate Fondue

Easy – chocolate is the winner here! Extra points if you feed one another the chocolate-dipped morsels.

Ingredients

7 ounces semisweet chocolate, chopped
1 cup heavy cream

Directions

In a double boiler over barely simmering water, melt the chocolate and cream together.

Once melted, serve with skewers and any one of these delicious accompaniments: sliced banana, halved strawberries, pound cake cut into cubes, salted pretzel sticks, graham crackers, brownie bites, raspberries, or whatever your in-love heart desires.

Christine Hinrichs is a vegetarian who loves everything related to food. She daydreams about recipes, frequents the local farmers’ markets and reads cookbooks before bed. When not preoccupied with food, she enjoys running the lakes and trails in the Twin Cities and helps rescue stray animals from local shelters. Read about her food adventures at ruminationsonfood.blogspot.com.

BLOOMINGTON (WCCO) — There’s a haven within the massive shopping establishment that is the Mall of America. Located on the first floor, just off the unnaturally bright main hallway, the dark wood walls and low lighting of the Twin City Grill can’t help but be a kind of beacon for those who need to take a load off before continuing on in the grand circuit of stores. Not only is this restaurant designed to temporarily transport visitors away from the mall environment it is designed to take customers back in time, too.

The pulsing club music that spills out from many of the mall’s shops is rendered silent inside the Twin City Grill, in favor of tunes by Joe Williams, Frank Sinatra, Julie London and the like — it’s a classic soundtrack to match the environment of this steak and seafood restaurant. Large black and white photos of Minnesota’s past, including images of fishermen, lumberjacks and even aerial views of the local lakes hang on the walls. Servers don crisp uniforms, too; their white shirts, black ties, and aprons, definitely add to the ambiance, as does their undivided attention when taking food and drink orders. They take special care when discussing the menu, and are happy to help indecisive customers pick just the right meal — which must happen often. The place has an impressive menu, and customers may find themselves suddenly craving more than what they might have initially been craving. Luckily the Twin City Grill has a pared-down happy hour menu to help make the task of deciding exactly what to order a little bit easier.

The happy hour food menu is split into a $3 section and a $6 section, each of which also includes a drink option: draught beer and house wine for the former, a martini for the latter. Even the most frugal of shoppers wouldn’t hesitate to wet their whistle with a $6 martini!

If those options don’t make the cut, there are plenty of other drinks, too, which are listed on a large chalkboard in the bar area. Many are classics, such as the Sidecar, Mint Julep, Gin Fizz or the Manhattan (only here it’s the Minneapolis Manhattan), and some are unique to the Twin City Grill. The bartenders mix their drinks well here. The Gin Fizz ($6.99) comes in a low-ball glass and looks like the ideal drink to complement a perfect summer day. It arrives ice cold, made with Beefeater gin, fresh lemon and sugar; slices of fresh lemon show through the glass. This drink is more tart than sweet, but pleasantly so — an adult lemonade for sure. Be sure to stir up the pulp sitting on the bottom; it will punch up the flavor quite nicely. Another specialty cocktail from the chalkboard includes a sweet drink called the Up North Crush ($7.99). This drink comes in a considerably larger glass than the Gin Fizz, and its bright pink color is indicative of its very sweet flavor. An orange slice and maraschino cherry top the concoction, which is made with Stoli vodka, chambord, cranberry and orange juice. For anyone who likes sweet cocktails, this is an excellent and tasty option.

(credit: Coco Mault)

Food on the happy hour menu includes, in the $3 section, French onion soup, Minne-chopped salad, parmesan crusted artichoke dip, fried cheese curds with ranch dipping sauce, beer battered mushrooms with horseradish cream, and city chips with cheddar cheese and bacon. The $6 options include tomato flatbread, spicy shrimp with blue cheese dressing, bbq pork sliders, mini mac with truffled mushroom, fish’n’chips with tartar sauce, parmesan crusted scallops, and bbq chicken smokehouse sliders with applewood bacon.

All of these options appear to be large enough to share with another person. And the prices definitely help solve the problem of having to make any tough decisions. Having to choose between the parmesan scallops and tomato flatbread, for instance, could be a difficult task, but they are both worth trying.

Arriving at the table nestled in a pan hot from the oven, the scallops are hidden under a blanket of browned cheese. A large spoon accompanies the dish and is perfect for scooping out the scallops along with the buttery sauce underneath. The sauce is very soupy, causing the scallops to be a little slippery, but the crisp cheese baked on top provides a nice counterpoint with a light, satisfying crunch. The parmesan flavor is quite strong.

The tomato flatbread is sure to get ooh-ed and aah-ed at upon its arrival. It’s a generous portion of food, requiring a long rectangular plate and more than likely some rearranging of drink glasses and silverware before it is set on the table. Though the thin flatbread is clearly doused in olive oil, it is still crisp and strong enough to support the generous toppings. Sweet sundried tomatoes are piled on top, covered in mozzarella cheese — but not too much — and all of it is sprinkled with basil.

They are not on the happy hour menu by themselves, but the French fries here are worth noting — the Twin City Grill dusts their fries with a delicious combination of jaw-tingling seasonings, the main flavor being vinegar. These are a highly addictive snack.

Happy hour at the Twin City Grill can be enjoyed in the bar Monday through Friday from 3 p.m. to 6 p.m.

On the east side of the Mississippi River, just across from the skyscrapers of downtown Minneapolis, lies an older part of the city. Between the Hennepin Avenue Bridge and the picturesque Stone Arch Bridge, there is a cobblestone street lined with aged storefronts that hearken back to a time long ago. This is no coincidence, no faux-aged designs here — this street is the oldest in Minneapolis.

And one restaurant in particular, Pracna on Main, has the bragging rights of being the oldest restaurant in Minneapolis. According to St. Anthony Main’s webpage, the restaurant was built in 1890.

It’s tempting to describe the interior of Pracna to that of a little tug boat; the quarters are close and a balcony-type structure over the bar may have visitors ducking. Don’t worry, there’s actually plenty of clearance. For those who have visited New Orleans’ famous French Quarter, the interior of Pracna just might remind you of what it means to miss New Orleans. There is something very similar between Pracna and a few of the Vieux Carre’s historic old bars, smallish facades, and balconies. Additionally, besides having the good old Mississippi River right outside, the place is quite charming in its old age.

(credit: Coco Mault)

Try something off their lunch menu from 11:30 a.m. – 2 p.m. Monday through Friday. Half-sandwiches come with a cup of soup — French onion, tomato cognac, or soup of the day — or a side Caesar Salad (with a couple of the largest croutons you’ll ever see). The Grilled Cheese Sandwich ($7.75) made with Swiss, cheddar, and provolone cheese on seven grain bread is not overly fancy, simply arriving perfectly toasted, melted, and best of all, quite flavorful. It’s a large serving for a half-sandwich, too. Pracna’s classic salads are included on their lunch menu, too, and are served with a cup of soup.

Pracna’s main menu has hearty, savory main dishes that are surely large enough to share, though diners may find themselves getting territorial about their plates. Sure to catch a hungry eye is the Spicy Italian Pasta with Marsala red wine sauce and spicy Italian sausage with peppers, muchrooms and onions ($18.65). Sirloin steak with fresh sauteed mushrooms ($23.95) is on the menu as well, and lighter fair includes a strawberry chicken salad ($14.95).

Baby corn dogs on a stick top the menu in Pracna’s appetizers section, listed as an “exclusive homemade treat with Oscar Mayer minis and state fair mustard” at $10.95. Having walleye on any menu is a sort of beacon for Minnesotans, and Pracna prepares delicious fried walleye strips ($14.95). They aren’t stingy with their jalepeno tarter sauce, either. But for those who prefer fresh-squeezed lemon, prepare to be delighted: Pracna provides an entire lemon for your squeezing pleasure.

This is a good time to mention that they aren’t stingy with their lemons, limes, or pickles in their cocktails, either. They include full size servings with their Loads of Lemon vodka tonic, Jumbo Deluxe gin and tonic, and Big Pickle Bloody Mary, respectively.

So it goes without saying that their cocktails are hard to resist. Not interested in a fruit grove competing for space in your cocktail? There are plenty of other options. Be sure to look over their Riverside Refreshments drink menu. The Mississippi Iced Mocha is good enough to savor as a dessert, made with iced coffee, Bailey’s Irish cream, Godiva chocolate liqueur and topped with whipped cream. It’s even served in a tall ice cream sundae-like glass. (Let’s hope they can heat this drink up during the colder months!)

There is also a nice selection of red and white wines. Beer drinkers will be happy with a large selection of beers, 20 of which are on draft. Pracna offers patio seating in the summer months; in the cooler months, try to sit near a window to people (and dog) watch.

Pracna on Main
117 Main Street SE
Minneapolis, MN
(612) 379-3200
Hours: 11:30am – Close
Directory | Website

A month or so ago, I came across a cute potato appetizer recipe, but didn’t have a chance to make it until now. It’s made the rounds on Pinterest and for good reason — it’s so simple! I’m already putting it on my Superbowl appetizer list.

(credit: Crystal Grobe)

The original recipe has been removed, but I remembered the basic steps which I’ve outlined below. The thinner you can slice your potatoes, the crispier they will be, so use a mandoline or other slicer if possible.

Crispy Potato Stacks
(serves 6, 2 stacks each as appetizers)

1 large russet potato sliced very thinly
3 cloves garlic, minced
2 tbsp butter, melted
2 sprigs rosemary
Couple pinches of sea salt

Preheat oven to 350 degrees.

Combined melted butter, minced garlic, and 1 sprig of rosemary in a small bowl. Brush a muffin tin with butter mixture and add 1 slice of potato. Brush potato with butter and repeat, evenly distributing the potato slices among 12 muffin cups with brushed butter in between each layer.

Bake for 45 minutes or until edges are crispy and potatoes are cooked through. Let cool slightly and place on a serving tray. Chop remaining rosemary sprig, garnish potatoes with rosemary and sea salt, and serve.

Back then, a plate of waffle fries served as our babysitter and occasionally if we looked especially restless, we would score chicken fingers and cherry Coke, making us very happy.

(credit: Crystal Grobe)

Luckily for my adult self, I don’t have to eat chicken fingers and waffle fries to enjoy the bowling alley; there are so many more options now. Flatbread with chicken, bacon and avocado at Pinstripes in Edina, The Nook’s Juicy Lucy at Ran-Ham Bowling in St. Paul and WCCO gourmet popcorn at Memory Lanes in south Minneapolis. Elsie’s in northeast Minneapolis is hard to resist too, especially when their website boldly asks, “Do you think that all bowling center food is the same? Think again.”

Sure there’s still the traditional bowling alley serving the food we enjoyed as kids, but it’s nice to know the alternatives when looking for not only a fun game of bowling, but a great meal as well.

A winter day in Minnesota can cut you right to the bone with its wind chill and overcast skies. On days when it’s impossible to walk outside without your eyes watering and immediately freezing shut (happened to me once!), I like to hunker down inside with a giant bowl of steaming soup. While cream-based soups are a decadent treat, I prefer making hearty broth soups filled with vegetables on winter nights. Plus they make me feel a little better about skipping an evening workout!

Despite the cold temperatures, it’s still quite easy to find local produce. Many of the farmers’ markets remain open with limited hours in the winter months and you can buy a winter CSA (community- supported agriculture) share to receive frozen packages of the summer and fall harvest. Check out www.localharvest.org for more information on where to find local produce in the winter. But markets around town, especially co-ops, feature fresh produce year-round!

Try these two hearty soups filled with veggies and warmth for any chilly day.

(credit: Christine Hinrichs)

Minestrone Soup
Makes 4 large portions

Ingredients
2 tablespoons extra virgin olive oil
½ medium yellow onion, minced fine
2 celery stalks, chopped
3 cloves garlic, minced
1 15-oz can white beans
2 carrots, peeled & diced
1 cup green beans, trimmed and chopped into one-inch pieces
1 15-oz can chopped tomatoes
1 15-oz can kidney beans
1 quart of vegetable stock
1 teaspoon dried oregano
1 parmesan rind (available at most markets)
1 teaspoon salt
1 teaspoon pepper
1 cup short pasta (I used elbow macaroni)

Directions
Heat the olive oil in a large Dutch oven. Add the onion, celery, and garlic, and sauté for about 5 minutes. Add the can of white beans and using a potato masher, mash up most of the beans. This will thicken the base of the soup.

Add the carrots, green beans, tomatoes, kidney beans, stock, oregano, parmesan rind, salt & pepper, and veggie stock. Bring to a boil then reduce the heat, cover, and let simmer for 20 minutes. Uncover and add in the dried pasta. Once the pasta has cooked, remove from heat and serve. Top each bowl with a drizzle of olive oil and freshly cut basil. Enjoy!

(credit: Thinkstock)

Vegetable Noodle Soup with Dumplings
Makes four large portions

Ingredients

Soup
2 tablespoons extra virgin olive oil
1 shallot, minced
2 cloves garlic, minced
2 carrots, peeled and diced
2 celery stalks, diced
1 parsnip, peeled and diced
1 leek, light green & white parts, washed, halved and sliced thin
2 cups frozen egg noodles
1 quart vegetable stock
1 teaspoon soy sauce
Salt & pepper to taste

Dumplings
4 eggs
¾ cup milk
1 ½ teaspoon salt
Flour

Directions
Prepare the dumplings by beating the eggs, milk, & salt together. Add flour to the mixture until you just cannot add anymore. This will make a very stiff dough. Set aside to prepare the soup base.

In a Dutch oven, heat the olive oil and sauté the garlic and shallots for about three minutes or until the onions are translucent. Add the carrots, celery, and parsnips (and any other veggies you want) and sauté until tender. Add the leeks and sauté for another minute. Flavor the vegetables with a dash of salt & pepper. Toss in the frozen noodles, and sauté briefly.

Pour the veggie stock over the vegetables and bring to a boil. Add the soy sauce and stir.

Add dumplings to the soup, using rounded tablespoons to create the dumplings. Reduce heat and boil covered for about 10 minutes or until the noodles have thickened up. If the soup is losing too much water, add more stock.

Garnish with basil and serve!

Like much of St. Paul, the area across from Landmark Center in the heart of St. Paul area has maintained many of its historical elements. There is definitely an older, charming feel to the city, which can be quite unlike Minneapolis. As a result, the city of St. Paul outwardly seems more connected to its history.

However, even though many building facades remain true to their pasts, sometimes the insides of them are quite different. This is the case for Kincaid’s, a steak and seafood restaurant on St. Peter Street. They offer a comfortable setting that one associates with a classic steakhouse: low lighting, dark wood accents, and comfortable booths. But it is definitely an updated version of a past aesthetic.

They still have an old-school flair for service, however; servers are attentive and accommodating, and sometimes even the manager will stop by to say hello and ask if everything is swell.

There is a large dining room, but for those who prefer a more casual spot to eat, Kincaid’s has a large bar area. Even more importantly, they have an impressive happy hour, and on Sundays it lasts all day. Granted, they don’t open until 3pm on Sundays, the timing does give people plenty of time to work up an appetite. Kincaids’ happy hour menu has plenty of scrumptious options, and they don’t skimp on serving sizes, either.

Seafood lovers will adore the menu; included are fresh smoked salmon ($7), steamed Manila clams ($8), Mediterranean mussels in cioppino ($7), seasonal oysters, baked oysters Rockefeller ($7.5), and buttermilk fried calamari ($7). The oven roasted Dungeness crab and artichoke dip ($8.5) is a tasty option as well. The dip is creamy and flavorful. For anyone who loves the taste of crab, this hot dip is bursting with flavor. There are bits of crab in the dip, too, but they may be hard to find among the larger chunks of artichoke. The bowl of dip arrives surrounded by small slices of bread on a large plate.

Not keen on seafood? Also included on the menu are buffalo chicken wings ($7), warm brie with macadamia nut crust ($7), char-grilled teriyaki tenderloins ($7) and French dip sliders ($7). When decisions are hard to come by, Kincaid’s tasting sampler ($17) is also an option.

Fresh baked Santa Fe corn bread ($6) is available, too, and it’s definitely a restaurant favorite. Its presentation is simple — a golden mini loaf of bread will arrive on a white plate with a side of honey butter. It’s an irresistible combination. Be sure to taste the butter on its own, too. It’s sort of amazing. This cornbread has a little bit more to offer, as well: baked inside are tiny bits of jalapeno.

(credit: Coco Mault)

But on to the alcohol! Kincaid’s happy hour includes three cocktails on their $4 drink specials menu: green apple drop, cranberry mojito, and pomegranate margarita. Surprisingly, the non-traditional fruity flavors in the mojito and margarita are subtle rather than overly sweet. Both drinks, as a result, are a solid shade of pink. This is especially pleasing when looking at the mojito — the green sprigs of fresh mint really add a pop of color in the glass. But who wants to just look at a cocktail? Even though cranberry is not a usual ingredient in this classic cocktail, the folks at Kincaid’s integrated it nicely. The drink still retains its refreshing reputation, even though some folks, after drinking it, may not. It’s a large pour, for sure.

The pomegranate margarita is served in a lowball glass, and even with the addition of pomegranate which turns the cocktail pink, it still, for the most part, tastes like a traditional margarita. The taste definitely shifts to the sweet side and away from the usual tartness associated with margaritas made just with lime juice, but the salt on the rim of the glass still compliments the flavor quite nicely. Kincaid’s happy hour drink special also applies to Cabernet Sauvignon and Chardonnay wine options, as well as to all of their draft beers.

Happy Hour in our Bar only: Mon-Sat 4-6 p.m. & 9 p.m.-close, All Day Sunday

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By Anna Berend

Sometimes the loud, crowded, dizzying, drunken New Year’s Eve scene doesn’t fit the bill. Sometimes just getting away from the hustle and bustle of daily life and spending time gazing into your honey’s eyes is just what the doctor ordered. If that’s the kind of party you’re looking for this New Year’s Eve check out these lovely dining options.

I picked these spots based on the food, the atmosphere and the low lighting. Most of these places are full of diners every night of the year, and New Year’s Eve will be no different. Several of these places are tiny and the seating cram-jammed in, but you’ll have eyes for only one and then it doesn’t matter what is going on around you, it will all fade away.

(credit: W.A. Frost website/wafrost.com)

W. A. Frost

Historic Cathedral Hill, Dacotah Building

374 Selby Ave.

St. Paul, MN

651-224-5715

www.wafrost.com/index.asp

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This classic establishment is warm with a fireplace, dark woods and heavy furniture. The food is top-notch and they’re sure to have a special menu for New Year’s Eve. The restaurant’s bar is completely separated from the restaurant and won’t disturb your intimate meal, but you could make an appearance around midnight if you wanted more company. Don’t forget to order the cheese plate!

(credit: Nicollet Island Inn website/nicolletislandinn.com)

Nicollet Island Inn

95 Merriam St.

Minneapolis, MN

612-331-33035

www.nicolletislandinn.com/menus.html

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This beautiful old restaurant and inn will make you feel like you’re at home. That is, if your home has excellent servers waiting on you hand and foot and serving you delectable meals. The service is impeccable and there many secluded dining spots throughout multi-room dining space. They’re sure to have a fun menu for the evening.

(credit: Tilia website/tiliampls.com)

Tilia

2726 West 43rd St.

Minneapolis, MN

tiliampls.com/

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The phenomenal food is the centerpiece of Tilia, but the real feat is how they can fit all those people into such a tiny space every night and no one notices that how very close they are to their neighbors. I think it’s the amazing food, the flawless service, the interesting and very affordable list of wines and the lick-your-plate-good food. Oh wait; did I mention the food already? Well, it’s all true. And I think it would be a fabulous place to dine on New Year’s Eve because you’re surrounded by throngs of strangers and you can feel the energy of the place and hear the constant hum of conversation and laughter, but you’re only tuned in to your only one.

(credit: Barbette website/barbette.com)

Barbette

1600 West Lake St.

Minneapolis, MN

612-827-5710

www.barbette.com/

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There’s something about Barbette that oozes romance. Perhaps it’s the rose lighting that makes everyone glow with youth and beauty or perhaps it’s large pieces of art hanging on the wall or the Bohemian feel of the design, but whatever it is, just go with it and enjoy the most delicious food. If you meal ends before midnight, then you could walk up the street to the intersection of Lake and Hennepin and surely find a party at crash, if that strikes your fancy.

(credit: First Course Bistro website/firstcoursebistro.com)

First Course

5607 Chicago Ave. S.

Minneapolis, MN

612-825-6900

firstcoursebistro.com/

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Tucked into a quiet strip mall on a quiet street in a quiet neighborhood, First Course runs a quiet, but amazingly delicious business. The menu is well-balanced with seasonal flavors and tried and true signature dishes. It’s close quarters inside, but the well-designed space never feels too crowded. If you want a tasty, intimate dinner with your sweetie and you’re looking to avoid a loud countdown to midnight, this is your place.

“We’ve basically got two birds, two parts of meat in one bird,” said St. Paul chef and restaurant consultant Jason Ross. “When you try to cook all at once, the breast is cooked first, and ends up overcooked,” he said.

It’s simple science.

“If you think about it, meat that has bone always takes longer to cook than pure meat alone,” said Ross.

Ross’ solution: pre-searing the legs on top of the stove. He calls it “Tip the Turkey.”

Ross suggests putting butter and vegetable oil in a roasting pan. The oil lowers the cooking point of the bird, preventing it from burning. He says use medium-low heat.

“I take the bird and I cook it on one leg for about an extra 15-20 minutes. Then, I cook it on the back for an extra 15-20 minutes in a pan. Then, I cook the other set of legs and the breast is still raw the whole time,” he said.

Essentially, he’s giving the thighs and legs a head-start, until the entire turkey goes into the oven.

“This is the secret,” he said.

He said it’s really the opposite of how French restaurants used to serve duck, a bird that has a similar cooking challenge.

“They would roast the duck, then a stodgy old waiter would bring it out, remove the breast, then run back into the kitchen to finish cooking the leg,” he said. “They’re doing what I’m doing in reverse.”

Ross said you still have to baste the turkey while you roast it, which is “standard basting procedure,” he noted.

However, simply sticking butter beneath the skin or repeatedly basting doesn’t keep you from making the turkey dry — it may help mask that problem.

“All those ways are trying to counteract that you’re overcooking the breast. I prefer to not overcook the breast,” he said.

Similarly, while cooking a turkey upside down does help keep some of the juices in, “you’re still probably gonna overcook the breast to get the thigh right,” he said.

Nestled on a triangle-shaped block in the Elliot Park neighborhood of Minneapolis, between Park and Chicago Avenues, is a small white restaurant adorned with bright red letters that spell out Band Box Diner. It is not a dining car, but a more stout structure with much larger windows.

It’s the only diner of its kind left in the Twin Cities; in the 1920s and ‘30s however, there were 14 Band Box diners. Harry and Bert Weisman were the original owners of the then chain restaurant. According to the Minneapolis Heritage Preservation Commission website, the two men were influenced to start their diner as a result of the fast and inexpensive dining option that another chain diner provided: White Castle.

Both the exterior and interior of the Band Box, now a designated historic structure, still closely resemble what the little diner looked like in the 1930s, too. A long Formica lunch counter stands in the middle of the dining area along with a long line of stools. Behind the counter is an open kitchen, and a handful of tables with wooden chairs line the walls. It’s a bright restaurant, primarily white on the inside, but still keeping the red accents. In the summer there are a couple of tables on the side of the diner for outdoor seating.

Come here for classic diner fare. Brad Ptacek, the owner and self-proclaimed “grease magician” can often be seen wearing an apron and frying up orders on the large open skillet. The Band Box definitely has regular customers, but it’s hard to tell who they are exactly, as everyone who comes in is greeted with a friendly hello. With a menu like the Band Box’s, and Ptacek’s credentials (he’s a gourmet chef, formerly of Cafe Solo), there must be new “regulars” made every day.

(credit: Coco Mault)

The menu has the standard diner-food options. Breakfasts, for instance, include eggs, bacon, sausage, and toast options. But there some surprises on the menu, too, and they’re worth mentioning. For breakfast, there is the Lil’ Buddy, made with egg, cheese, and sausage between two little cakes ($5.25), or “ze French” version, between French toast ($5.25) breakfast. The Monster Omelette looks impressive, stuffed with swiss, cheddar, and American cheeses, tomato, onion, mushroom, green pepper, and bacon, sausage, or ham. ($9.50) There are also pancakes and homemade American fries.

For lunch there are burgers made with ⅓ pound fresh Angus beef, or, if that’s just too much burger, there is also a ¼ pound “baby burger” option as well. Don’t pass up getting a side of fries with that; the french fries are made in-house and not to be missed.

Sandwiches include tuna melts (“look ma, no cans!” $6.75), veggie burgers, BLTs, and grilled cheese.

As it says on the menu, there’s a long tradition of “turning grease into a feast” under the Band Box roof; over 70 years, in fact. The folks at the Band Box know how to keep their simple food simple. Perhaps that’s why it’s so good.

The egg bake is alive and well in 2012 as witnessed at a recent pre-holiday family get-together where not one, not two, but three egg bakes were served complete with their requisite spatulas.

My favorite egg bake recipe is super easy to assemble and since the recipe comes from Martha Stewart, of course the dish looks pretty too. Does your family make egg bake? What ingredients do you use?

(credit: Crystal Grobe)

Canadian Bacon Strata
From Everyday Food, May 2006
(serves 6)

Butter, softened (for pan)
4 English muffins, split, toasted, and cut in half
1/2 pound sliced (about 10 slices) Canadian bacon, halved
1 1/4 cups shredded (5 ounces) sharp cheddar cheese
1/3 cup finely shredded Parmesan cheese
8 large eggs
3 cups milk
1 1/2 tablespoons Dijon mustard
Coarse salt and ground pepper
1/4 teaspoon hot sauce, such as Tabasco

Butter a 2-quart shallow baking dish (oval or square); set aside. In dish, alternately arrange, cut side down, muffin halves and Canadian bacon. Sprinkle with cheddar and Parmesan cheeses. Set aside.

In a large bowl, whisk together eggs, milk, mustard, 1/2 teaspoon salt, a pinch of pepper, and hot sauce until combined. Pour over muffins and bacon; cover tightly with plastic wrap. Refrigerate at least 2 hours and up to overnight.

Preheat oven to 350 degrees. Place baking dish on a rimmed baking sheet; remove plastic wrap. Bake until puffed and set in the center (see note above), about 1 hour and 30 minutes. (Tent loosely with foil if strata starts to brown too quickly.) Let stand 10 minutes before cutting and serving.

The Normandy Hotel, located in downtown Minneapolis, wasn’t always completely covered in their signature half-timbered facade, faux-aged with spots of underlying brick. In fact, when it opened in 1925, the hotel was mostly brown brick. It was the hotel’s attached diner, which opened in 1941 on the corner of 4th Avenue South and 8th Street South, that donned the white-washed walls embellished with brown timbers that is typical of the hotel’s namesake territory in France.

The hotel has survived through the decades, eventually adopting the half-timber design for the entire facade, but the diner wasn’t so lucky. When I discovered the hotel in 2005, there was only a floral-patterned, mauve banquet room that looked devastatingly underused instead of a diner or hotel cocktail lounge. Was there someplace, other than the hotel pool, where I could wet my whistle? The front desk attendant said that no, there was no cocktail lounge in the hotel. How disappointing! This news just didn’t seem fitting for a hotel that still, in many ways, emanated it’s 1920s charm.

Several months after that short conversation with the front desk attendant, some big changes started happening in the hotel’s banquet area. Gone were the floral curtains in favor of a more tavern-like restaurant, and soon a brand new neon sign announced The Normandy Kitchen. The restaurant had finally returned, and this time with a full bar. But more than that, what caught my eye was a king. This family-owned establishment brought back another famous detail from their history: The Henry VIII Burger.

(credit: Coco Mault)

For a burger named after a king, it wasn’t quite as ornate as might be expected. On the menu it reads as follows: “The Henry VIII Burger, a kitchen specialty since 1941. Our special blend of ground beef on a toasted and buttered bun. Simple and Perfect.” There is no extra charge for cheddar or pepper jack cheese; however, it is extra for blue cheese crumbles, mushrooms, or bacon. The burger will arrive open faced, with the cheese (if you choose to have it) melted on top of a thick, ⅓ pound meat patty. Onion slices, a tomato slice, and a leaf of lettuce come with it on the side. The bun looks properly golden from being toasted with butter, too.

The Henry VIII burger is delicious. Their blend of ground beef is quite flavorful on its own, but with the toasted bun, cheese, and additional veggies, it really makes for a satisfying meal — especially with the side of fries that comes with it (there is an option for a salad instead of fries). The fries are always perfect: hot, golden, and lightly salted. It truly is just as the Normandy says: “Fit for a king and a gourmand, too!”

There’s a delightful surprise that accompanies the Henry VIII burger that’s worth noting here. When diners lift their burger for a bite, they may be slightly distracted to see Henry VIII looking up at them from the plate.

Visit Normandy Kitchen’s website for more on the restaurant’s history and to check out their menu.

Finding a pie to buy is easy. Finding a really good pie to buy is hard. So often our over-scheduled, over-worked lives don’t allow us the time to bake a pie from scratch. And if you are assigned the ever- important task of bringing the pies to the holiday gatherings that abound from November to January, then you better not disappoint. There is nothing worse than a disappointing pie after a tasty holiday feast.

While many bakeries, cafés and shops dish up lots of pies, the majority of them are just so-so. A holiday pie must be perfect. Usually the deciding factor regarding a pie’s worth is the crust. A pie crust should be golden and flaky or a buttery graham crust paired with a cream filling. The filling should be robust with flavor and not too sweet, gummy or gooey. Simply stated, it should taste homemade. So, where can you fill such a tall order? Here are a few divided into three categories; restaurants, bakeries, and co-ops:

(credit: Anna Berend)

Magnolia’s Restaurant
1081 Payne Ave.
St. Paul, MN
Hours: Open daily 6:30 a.m. – 9:30 p.m.
Website
Cost: $2.99 a Slice or $15 for a Whole Pie

Magnolia’s is a place that serves dishes like Grandma used to make with big portions, most plates dripping with gravy. When I was there during lunch it was full of regulars who knew what to order without looking at the menu. Magnolia’s also has a case full of pies and servers who can spout off the list of pies available without even blinking. Magnolia’s has fruit pies, pecan pies and cream pies. They make the cream pies onsite from scratch. And they are tasty. Their top sellers any time of year are Banana Cream and Coconut Cream. They sell about 100 pies the day before Thanksgiving. The Banana Cream is chock full of real bananas, pudding and cream with a graham crust and the Coconut Cream and its sibling the Chocolate Coconut Cream are brimming with coconutty goodness.

(credit: Anna Berend)

Patisserie Margo
Highway 100 & Vernon
5133 Gus Young Lane, Edina, MN
Downtown Excelsior
284 Water St., Excelsior MN
Check website for store hours
Website
Cost: $17.50 – $30.00 for a Whole Tart

The tarts will make your holiday table even more special. They’re as beautiful as they are tasty. Patisserie Margo’s tarts have a buttery shortbread crust and come filled with luscious fillings. During the holidays you can chose from Maple Nut Tart, Cherry Tart, Citrus Curd Tart and Cranberry Nut Tart.

(credit: Anna Berend)

Highland Café & Bakery
2012 Ford Parkway, St. Paul, MN
651-698-3400
Hours: Open Daily Check website for hours
Website
Cost: $3.50 for a Slice; $12.95 for a Whole Pie

This tiny spot in a strip mall may not look like much, but inside in the equally small glass case is a collection of made from scratch pies; blueberry, apple, strawberry rhubarb, lemon meringue, pecan, pumpkin and perhaps a mincemeat or sweet potato around the holidays. I tried the blueberry and found it to be a superb combination of sweet and juicy fruit and flaky crust. Their top seller is the strawberry rhubarb and it looked quite tasty too. You’ll also find scrumptious cookies, cakes, cinnamon rolls and caramel rolls alongside the pies in the case; all made from scratch onsite. You can buy from the selection in the case or call and special order a pie you have a hankering for. If you run in for a treat from the bakery case, you may be tempted to sit and have a bite from menu too; please do. The service is friendly and attentive and the food hearty and tasty in this neighborhood diner.

Sure, you can cook Thanksgiving dinner at your house, burying your bird in a pot of brine 24 hours before and rising long before the sun to stuff it and bake it and keep a very close watch on it all day while scrambling to prepare mountains of side dishes (because every single family member has that one particular dish they simply must have) so that, by the time you sit down to eat, you’re exhausted and frankly sick of food.

Or you could sleep in, go to a matinee movie, and go out for a delicious dinner that you’ll actually be thankful for. Not that fond of turkey? No problem.

Note: reservations are strongly recommended, and double-check open times, as some may change.

(credit: St. Paul Grill)

St. Paul Grill

350 Market St
St. Paul
651-224-7455
Open Thanksgiving Day 11-7
Directory Listing

It’s hard to beat the St. Paul Grill for a luxurious dining experience. Adjacent to the historic St. Paul Hotel, the St. Paul Grill will serve a sit-down, three-course dinner on Thanksgiving Day that’s sure to please.

(credit: Forepaugh

Forepaugh’s

276 So. Exchange St
St. Paul
651-224-5606
Open Thanksgiving Day 11-4
Directory Listing

Not far from the St. Paul Grill is Forepaugh’s, housed in a historic home just on the edge of downtown St. Paul, with several small, intimate dining rooms providing a cozy dining experience. An elegant prix-fixe menu will be available.

(credit: Nicollet Island Inn)

Nicollet Island Inn

95 Merriam St
Minneapolis
612-331-1800
Open Thanksgiving Day 10:30-6:30
Directory Listing

Across the river, another historic site offering a Thanksgiving spread is the Nicollet Island Inn. If the weather cooperates, a stroll along the riverfront before dinner will whet your appetite; afterwards, you might be too full to move.

(credit: Cosmos Restaurant)

Cosmos Restaurant

601 First Ave No
Minneapolis
612-312-1168
Open Thanksgiving Day TBD
Directory Listing

For a change from the more historic properties, check out Cosmos Restaurant at the Graves 601 Hotel. Its sleekly contemporary interior is also reflected in its stellar menu.

(credit: Quang)

Quang

2719 Nicollet Ave So
Minneapolis
612-870-4739
Open Thanksgiving Day 11-9
Directory Listing

If turkey and stuffing just doesn’t interest you, pop on over to Quang on Eat Street for a less traditional dinner—at least in the American sense. Enjoy a big steaming bowl of pho or one of many tantalizing Vietnamese platters.

Baker Anne Rucker had the hungry patrons of the Fulton and Kingfield Farmers Markets lined up each weekend over this past summer for fresh made donuts and other treats from her Bogart Loves Bakery. Brioche donuts with flavors like Nutella, maple bacon, and browned butter have made this first-time market vendor a fast favorite. I asked her to answer a few questions about baking, donut flavors and her future plans for Bogart Loves Bakery.

CBS Minnesota: How did you start baking?

Anne Rucker: I’ve baked since I was a little girl. My Grandmother and Great Aunt both baked and I fell in love with it baking with them.

CBS Minnesota: You had your first year at the Fulton and Kingfield Farmers Markets, have you done any other professional baking?

Anne Rucker: No other professional baking other than occasionally making cupcakes for friends and family. I sort of jumped in head first with the markets this summer. I figured that a farmer’s market would be the ideal place to figure out if baking was just a hobby or a real passion.

CBS Minnesota: Has doing the farmers markets made you want to open that little bakery you talk about on your blog or is one day a week enough?

Anne Rucker: I’m really loving the baking and if this past summer has taught me anything it is that I want to continue with it in some capacity. As of now, I’m not sure what that means with regards to opening my own place.

CBS Minnesota: Are you planning on selling your baked goods anywhere this winter?

Anne Rucker: I’ve had a few inquiries about special orders and wholesale availability, but I haven’t taken any steps to facilitate either yet. I’m taking a bit of time to regroup and then I may start hunting for a kitchen space so that I can continue baking all winter.

CBS Minnesota: Have you enjoyed doing the markets and will you be doing them next year?

Anne Rucker: My experiences at Kingfield and Fulton markets have been just amazing. The market patrons have been so incredibly supportive and dedicated, not only to me and my bakery, but to the markets in general. I have also had the honor of getting to know some of my amazing co-vendors and have been lucky enough to make many new friends over the course of the summer as a result of my new venture. As of now, I am definitely planning on another market season next summer.

CBS Minnesota: What is your favorite thing that you bake?

Anne Rucker: I have to say that the brioche doughnuts have become my favorite items. They are certainly the most time consuming and difficult to make, but I’ve really developed a fondness for them and I enjoy trying to make them better each and every weekend.

CBS Minnesota: Finally, Bogart Loves is an unusual name, where does it come from?

Anne Rucker: My Grandmother’s maiden name is Bogart as is my middle name. Bogart Loves was originally the name of my food blog, so I decided to just carry it over into my bakery.

You can find Bogart Loves recipes on her blog, bogartloves.blogspot.com.

Kathy Lewinski lives in Minneapolis with her husband, Matt. Together they like to visit farmers markets, try out new restaurants and experiment in kitchen. You can read more of her food exploits at A Good Appetite. When not cooking she’s creating crafts for her other blog Just Crafty Enough.

We tend to go from task to task, checking things off a list, doing what we have to do, hustling here and there day in and day out. We stop taking notice of new and interesting things and even neglect to enjoy our surroundings. We forget to explore and get stuck in a rut always taking the same routes and never wavering from our paths. If this sounds familiar then it’s time to break free from the shackles of your set ways and have an adventure or two or three.

While there is plenty of excitement in the city, sometimes it’s nice to head out of town and into the country. As the saying goes, getting there is half the fun. And that is certainly the case when it comes to the drives out from the Twin Cities to these three pizza farms.

What is a pizza farm, you ask? It’s a working farm that on a certain day of the week makes pizza in a wood-fired oven using ingredients grown on the farm. It’s a novel idea and it makes for a lovely afternoon or evening for city folk and country folk alike. This idea seems to be catching on because I found not one, but three different pizza farms scattered about the countryside.

Photo Credit: Anna Berend

Our family had loads of fun exploring new areas and having pizza picnics surrounded by nature. These farms will be serving up hot, delicious pizza for several more weeks, but if you don’t make it there before winter creeps in, make sure to make it a priority next spring or summer.

Here’s what you need to know no matter which one you choose to try: remember to bring everything you will need to make your experience pleasant. At the farms you will get a pizza in a box; that’s it. We brought a blanket, chairs, drinks, plates, cups, flatware, napkins, a salad, a dessert, hand sanitizer, pizza cutter and bag to take away the garbage. We wanted for nothing and were quite comfortable at each picnic site. At Red Barn Farm you are permitted to put your pizza box in the fire pit to be burned and must take away the rest, but the other two locations require you to take away all refuse.
Each farm definitely has its own personality. Try them all or pick the one that appeals to you the most:

Photo Credit: Anna Berend

A to Z Produce and Bakery

N2956 Anker Ln
Stockholm, Wis. 54769
Tuesdays, March – November 4:30 p.m. – 8:-00 p.m.
Cost: $24 – $28
Website

The drive out to A to Z is amazing. You’ll pass by thick woods, deep valleys, rolling hills, rows and rows of corn, farmsteads, the mighty Mississippi River, the sparkly Lake Pepin and tiny, quaint villages. A to Z is the granddaddy of the pizza farms and runs like a well-oiled machine.

At this farm they grind the grain they have grown to make the flour for the pizza dough, they grow the vegetables and produce and process the meats they use on the pizzas. A pizza will run you between $24 and $28, but it’s big and toothsome and packed with toppings. Our pizza of choice here had thick slices of red, orange and green tomatoes and topped with cheese and fresh basil. After you order your pizza pick your favorite spot to dine and set up. The surroundings are well-kept and beautiful with barns, greenhouses and fields as a backdrop to your dinner. The atmosphere is low-key and quite enjoyable. There are two bathrooms here; one modern and one rustic.

(credit: Anna Berend)

Love Tree Farmstead Cheese

Pizza by the Pond
12413 County Rd.
Z. Grantsburg, WI 54840
May – October, Sundays 2:00 p.m. – 8:00 p.m.
Cost: $22 and up
Website

Love Tree was by far the most “farm” experience of the three. Lovetree is a cheese-making farm with goats, sheep, cows, chickens and lots of sweet, working dogs. You can walk around the barns and see the farmer milking the animals, pet the animals and even bottle-feed the calves and kids, if you’re there at the right time.

The pizza is made in a makeshift grotto that is being constructed with walls of old tires. In the grotto are a few tables and chairs for those who wish to dine there. The cheeses made on the farm are used on the pizzas and you can get a cheese plate for tasting, which makes for a great start to your meal. The veggies and herbs are also from the farm; and the crust is made from long fermented organic cave-aged pizza dough, making it quite sturdy, nutty and eventually charred from the wood-fired oven.

Our pizza of choice was topped with turkey apple brats, caramelized onions, fresh basil and their briny, flavorful cave-aged cheese.

Photo Credit: Anna Berend

The space to eat is much smaller than the other two farms, but it seems to be a smaller operation and there was room for all there with seating in small glade overlooking a pond. There is a rustic bathroom with outdoor sink at this farm. This, too, is a beautiful drive from the Twin Cities. You can find their cheeses at the Kingfield Farmer’s Market in Minneapolis, the St. Paul Farmer’s Market, Corner Table, and. W.A. Frost.

(credit: Anna Berend)

Red Barn Farm of Northfield

Pizza on the Farm
10063 110th St E,
Northfield, MN
May – November, Sundays Noon – 4:00 p.m. & Wednesdays, 4:00 p.m. – 8:30 p.m.
Cost: $20
Website

Red Barn Farm is in its second season of making pizza. This pizza was actually my favorite. Our pizza of choice was the Northfielder with Italian sausage, onions, peppers and cheese. We went on a Sunday afternoon, the weather was mild, the other picnickers conversations were hushed, chickens quietly pecked at the ground and there was a lazy Sunday afternoon feel to it. At this farm, all the pizzas cost $20, no matter the topping. Again, the pizza is cooked in a wood-fired oven and made with the veggies from their farm and the meat from a producer down the road. The proprietress told me that Sundays are relaxed and quiet and Wednesdays are busier and more communal and often there is live music to compliment the backyard party feel. There is a porta-potty at this farm. If you have time after the pizza picnic, there are several shops with ice cream just a few miles away in Northfield. And a stroll around this picturesque little town is just the way to end a lovely day in the country.

If you’re looking for a pie closer to home, check out the Guide to the Best Pizza near University of Minnesota.

(credit: Thinkstock)

A hot, steaming bowl of chili is just the thing to chase away the chill of old man winter. The thing about chili is that every single person who makes it has a different spin on it. I’m from Texas, and the chili I grew up eating was simple, meaty and spicy. There were no beans or other veggies. It was thicker than soup, but not so thick that you couldn’t sop up the remaining bit with a wedge of homemade cornbread.

I like chili like that. It reminds me of my childhood. And yet, there are a number of good, flavorful beef, chicken and vegetarian chilis to be had here in the Twin Cities. Some topped with cheese, onions or sour cream, others eaten with chips or a slab of bread; all unique and worth the trip out into the cold.

Other top guides list The Loon Café as the best in town and it does have great chili with varying degrees of spice and varieties. The Wienery has been featured on TV and again it’s warranted, but in writing this article I wanted to highlight chili that is equally good, but not so noticed.

(credit: Low Brow)

Low Brow

4244 Nicollet Ave.
Minneapolis, MN
(612) 208-0720
Hours: Closed on Mondays; Check website for daily hours
Website

At Low Brow you can get their Green Chili Bison Chili in a bowl, on nachos, on fries and on a burger. And when I dined there, our table tried it in every one of these dishes. I had the Chili Fries and they were a tempting comfort food. It’s spicy; it’s bold; it’s yummy. If you have a head cold, this chili could be the cure. The bison is produced locally and comes from Eichtens in Center City, MN.

(credit: Café Latte)

Café Latte

850 Grand Ave,
St. Paul, MN
(651) 224-5687
Hours: Open Daily at 9:00 a.m.
Website

There are two chili selections available every day at Café Latte. One is a Chipotle Spicy Bean Chili and the other a Salsa Chicken Chili. Both are soul warming and served with a choice of made-from scratch bread and corn chips. These options are spicy enough to clear your head, but not enough to make you breathe fire. The chicken chili is full of generous pieces of juicy good quality chicken and was my favorite of the two.

(credit: Yo Yo Donuts & Coffee Bar)

Yo Yo Donuts & Coffee Bar

5757 Sanibel Dr.
Minnetonka, MN
(952) 960-1800
Hours: Monday – Saturday 6:00 a.m. – 4:00 p.m.; Sunday 7:00 a.m. – Noon
Website

Yes, I realize this is a donut place. And, yes, Yo Yo’s does have delicious donuts, but they also make hot dog buns from scratch and lovingly make big pots of chili that cook for 3 days to meet their exacting preferences. The end result is one of the best chili dogs you’ll eat. The chili is thick and rich and spicy. And it’s perfect atop this chili dog with mustard, onions and cheese. I did ask about whether they would sell a cup of chili if someone ordered it, and they said yes, although the chance to indulge of a really great chili dog might be too much to pass up.

(credit: Anodyne Coffeehouse)

Anodyne Coffeehouse

4301 Nicollet Ave. S
Minneapolis, MN
(612) 824-4300
Hours: Check website for daily hours
Website

Anodyne Coffeehouse cooks tasty food from scratch everyday and one of the staples is the vegetarian chili. This chili is thick and full of a variety of beans, peppers, tomatoes and more. It has a bit of a kick, but it wasn’t too spicy for my 3 year-old who gulped it down, savoring every spoonful. It has a pleasing aroma with heavy notes of cumin and garlic. For the carnivores out there, this chili is so hearty that you’ll swear it’s made with meat.

Sidling up to the bar at Ike’s Food and Cocktails is nothing short of an event. It’s like the red carpet of bars. Hanging baskets overflow with fresh fruit waiting to be squeezed into fresh cocktails. There are tall cylindrical glass vases packed tightly with colorful little candy suckers sitting atop the bar; Ike’s is good at presenting little bits of novelty within their overall classic theme. The lighting is low and the jewel-toned palette of the entire restaurant is reminiscent of a classic steak house. Picture it: if Don Draper were wandering about in Minneapolis in one of his funks and looking for a place to perk up, the menu at Ike’s would do the trick.

Classic cocktails dominate the drink menu — particularly old-style alcoholic dessert drinks such as the Grasshopper and Brandy Alexander. Their Brandy Alexander is served without fanfare — no hazelnuts or garnishes of any kind. But that’s okay. That way there is more room in the glass for this ice-cold cream, brandy, and creme de cacao concoction. This drink can vary quite a bit from place to place, mostly in consistency. Some may be used to a brandy Alexander that resembles an ice-cream shake served in a brandy snifter. Ike’s serves there’s in a martini glass and flows more like thick chocolate milk. They mix theirs strong too, but it is certainly delicious.

(credit: Coco Mault)

Ike’s is also known for their Weekender Bloody Mary. During brunch, their bloodys are a drink and a buffet all in one. If their ice cream drinks are lacking in garnish, they certainly make up for it here. Not only do they include the usual fare — pickle, pickled green bean, and celery — the glass for the Ike’s bloody mary must also accommodate green and black olives, a beef stick, shrimp, a cube of cheddar cheese, lime, and pepperoncini. Ordering this cocktail outside of weekend brunch presents less garnish, but it will still hit the spicy spot. Ike’s rims a tall glass with salt and spices, and fills it with a spicy mix and vodka, possibly pepper-infused vodka. Topping it off are all the green garnishes: lime, olive, pepperoncini, and pickled green bean.

There’s plenty to eat at Ike’s, and visitors may find themselves asking for just another minute the first few times the waiter comes around. The Ike’s burger won’t disappoint. It comes with a side of slaw and fries. The presentation is wonderful, too. The plate will arrive with the fries and slaw exposed, but the burger will be wrapped in paper like a delicious little gift. And instead of a bow, there is a gold seal noting the beef is Angus Approved, and a little plastic cow is skewered into the top of the burger. For anyone who likes a loaded burger, Ike’s packs plenty between the bun, including onions, lettuce, and tomato.

When the check arrives, a yummy little surprise comes along with it. No — not candy or a mint, but warm little chocolate chip cookies. Just when you might be feeling full to capacity, there’s always room for a little cookie. And that’s just one of many reasons why the place’s slogan is “I like Ike’s.”

Ike’s Food & Cocktails
50 S. 6th St
Minneapolis, MN
(612) 746-4537
Hours: Weekdays, Breakfast 7 am–10 am; Lunch 11 am–3 pm; Dinner 4 pm–close; Sat–Sun, Brunch 10 am–2 pm; Dinner 4 pm-close
Directory Listing | Website

By Christine Hinrichs

One of my favorite things about fall is the delicious additions at my local farmers’ market. And I have a particular fondness for squash. Whenever I head to the St. Paul Farmers’ Market and see the big trucks full of delicious squash, my heart flutters. I’ve been buying my squash from one truck in particular over the last few years, home of Tulips Fresh Produce and Carol, the woman affectionately known as the “Squash Lady.”

(credit: Christine Hinrichs)

Carol was the first person to open my eyes to the endless possibilities of squash. Who knew that you could actually bring a little squash to work and nuke it in the microwave for lunch? I certainly didn’t. But now it’s one of my favorite fall lunches.

I talked to Carol one Sunday morning about all of the squash varieties and the best ways to cook them. According to Carol, Tulips Fresh Produce currently grows and sells 19 varieties of squash. Nineteen! She can point to a variety and tell you everything about it: the taste, the texture, the best way to cook it and another variety that you might enjoy more.

Carol was nice enough to give me some quick tips on the taste of certain squash and, most importantly, delicious and easy recipes to cooking squash.

(credit: Thinkstock)

Delicata and Sunshine squash have edible skins. Carol recommends cutting the delicata into slices and the sunshine into wedges, brushing the pieces with olive oil, and grilling. Honeybear squash is a new variety of acorn squash, but it’s personal sized and it has the favor of an acorn squash but with a bit of a honey flavor. She also recommended Lightning squash, which tastes like sweet corn, and Confetti squash, which has a super sweet flesh.

Spaghetti squash is also popular and delicious. Stand it straight up and cut it horizontally. Bake according to the recipe that follows, and once it’s cooked, remove the “spaghetti strands” with a fork and serve with your favorite pasta sauce.

Carol also told me that people shouldn’t hesitate to cook and eat squash. Each squash has its own unique flavor, and Carol can tell you exactly what you need to know about any variety. A squash with keep for three to eight weeks in a cool, dry place off of cement, so it’s the perfect food to buy now and save for a winter meal. And if you’re buying, check out Tulips Fresh Produce at the St. Paul Farmers’ Market and get some great tips from Carol!

Here are two recipes, straight from the Squash Lady, to help you tackle any squash that you have in the kitchen! I’ve also included my favorite squash recipe –- squash for lunch!

Easy Squash Cooking Method
This is Carol’s go-to method for cooking any type of squash. It’s quick and easy!

Preheat your oven to 350 degrees. Cut the squash in half and put it cut side down in a pan of water. The water should be about ½ an inch up the side of the squash. Bake for 35-40 minutes, or until soft.

Cool the squash in the pan with water in order to keep it moist and to make the meal healthier. Another option to cut down on calories? Instead of using butter to moisten up the squash, use chicken or vegetable broth.

(credit: Thinkstock)

Stuffed Acorn Squash
Ingredients
4 acorn squash
Stuffing mix
1 pound maple pork sausage
1 medium onion, chopped
1 stalk celery, chopped
½ cup craisins
½ cup chopped walnuts

Directions
Cut the acorn squash in half and scoop out the seeds. Microwave the squash flesh-side down for five minutes.

Meanwhile, drizzle a bit of olive oil into a pan and sauté the onion and celery. Add the pork sausage and cook through.

Cook the stuffing according to the package directions (enough for four servings), but substitute maple syrup for half of the recommended quantity of water.

Combine the stuffing, maple sausage mixture, a handful of craisins and a handful of walnuts. Stuff the mixture into the acorn squash. Put the squash in a baking pan. Pour water into the baking pan up to ½ an inch up the squash. Bake at 350 degrees until soft, about 35-40 minutes. Eat and enjoy!

Squash for Lunch
Carol recommends using any personal-sized squash with a flat bottom for this recipe. But any smaller squash will work. Either cut a small portion of the bottom to get a flat surface, or put the squash into a bowl to microwave if it has a round bottom.

Cut the top off of the squash and using a spoon, remove the seeds and the stringy stuff inside. (I do this step at home where I have a big, sharp chef’s knife. When it comes time for lunch, put a spoonful of water into the hollow of the squash and replace the top. Microwave the squash on high for about five minutes. Once cooled, add a pat of butter and a sprinkling of brown sugar. Scrape the flesh away from the skin and mix everything together. Or you could add a few spoonful’s of any leftover stuffing from your acorn-squash dinner.

Eat, enjoy, and watch your coworkers stare at you enviously while they eat their sad leftovers!

A new cookbook, The Northern Heartland Kitchen (to be published by University of Minnesota Press on October 2011) by Beth Dooley, presents delicious and practical solutions to the challenge of eating locally in the upper Midwest, showing that eating in season and locally is a tribute to the year’s changing riches — from the flavor of a juicy July tomato or a crisp October apple with salad, soups, stews, free-range meats and poultry, fish and game, farmstead cheese, wholesome breads, pastries and fruit pies.

The Northern Heartland Kitchen also presents stories and profiles of local farmers, butchers and chefs, but the highlights, of course, are the great recipes.

For this month, we recommend a great Oktoberfest-inspired recipe from the book (and there are many mouthwatering ones) for Beer-Braised Pork Chops with Pears, which spotlights the must-try seasonal beers from the region.

Recipe: Beer-Braised Pork Chops With Pears

This method of pan braising is perfect for game an inexpensive cuts of meat. Searing the meat first seals in flavor, and adding beer, wine, or stock keeps it moist while cooking and creates a pan sauce at the same time.

Use a strong beer to add a mysterious bitter edge to the sweet pears and peppery sage.

Serves 4.

4 boneless pork chops, about 1 inch thick
Salt and freshly ground black pepper
2 tablespoons unsalted butter
2 onions, thinly sliced
2 sage leaves
1/4 cup strong-tasting beer (such as Surlyfest, brewed with malted barley and rye) or red wine
1/2 cup chicken stock
1 pear, cored and thinly sliced
Chopped parsley

Trim some but not all of the fat from the chops. Pat the chops dry and sprinkle them with salt and pepper. Melt the butter in a large skillet over medium-high heat, then add the chops to the pan. Brown each side, about 5 minutes total, then set the chops aside on a plate.

Add the onions and sage to the fat in the skillet and cook, stirring, until golden brown, about 5 minutes. Add the beer and stock, and scrape up any browned bits left in the pan. Reduce the heat, cover, and simmer until the onions are very tender, about 15 minutes.

Return the chops, with any juices accumulated on the plate, to the skillet. Scoop some of the onions on top of the pork and add the sliced pears. Cover and cook over medium heat, turning once, until most of the liquid has evaporated and a meat thermometer inserted into the center of a chop reads 145 degrees. Remove the sage leaves and adjust the seasoning as needed. Serve the chops drizzled with the pan juices and topped with the onions and pear slices. Garnish with the chopped parsley.

Seasonal Beers

Surly Brewing, a leader in the area’s regional breweries, releases seasonal beers, throughout the year. Surly, and a number of other rising artisan breweries, use small-batch methods that once made this region the center of America’s brewing industry.

Like many of our young breweries, Surly was started in its own owner’s garage. When it outgrew that, Surly opened Minnesota’s first new brewery west of the Mississippi since 1987. Surly beers are all full-bodied, but Surly is best known for Furious, a crimson-hued happy ale. Its seasonal selections include Abrasive Ale, a double IPA, and Hell, brewed for summer sipping. If you’re new to this lingo, just take a sip and you’ll get it right away. Surly comes in a can with a special lining that protects the brew from damaging light.

Recipe excerpted from Northern Heartland Kitchen by Beth Dooley with permission from University of Minnesota Press.

Andi McDaniel and Sarah Newberry didn’t dream of creating their own gourmet ice pop business as little girls. In fact, when they discussed the concept for an ice pop business, they hadn’t ever created a successful ice pop (freezing both apple cider and chai tea proved to be unappetizing). In a short period of time, these two women mastered the art of creating delicious and aesthetically pleasing ice pops using farm fresh, natural ingredients and started the first gourmet ice pop business in the Twin Cities, creatively named 10,000 Licks.

Andi and Sarah met at a friend’s wedding and quickly discovered their mutual love for Minnesota. Andi and her husband were in the process of moving to Minnesota from California and Sarah had recently moved to the Twin Cities from Rwanda, where she had been working as a music therapist (she lived in Boston prior to Rwanda). The idea for an ice pop business was in the back of Andi’s mind after she discovered an organic ice cream shop in California that served sweet corn ice cream, but it wasn’t until she tasted Sarah’s homemade ginger ice cream at dinner party that the idea really came to take shape. The women thought that Minnesota’s intense, short summers, in addition to its creative and supportive atmosphere, made it the perfect place to start a gourmet ice pop business.

“It’s [Minnesota] is such a creatively collaborative place and it’s easy to go out on a limb and do something creative,” Andi said. “Here people get behind you so immediately and are eager to help you make it happen.”

While the women have been met with a great deal of support and positive feedback, starting their own business has proved to be challenging. Each day has been a new learning experience as Andi and Sarah experiment with ice pop flavors and learn the proper steps one must take to start a food business in the Twin Cities. Creating the pops and testing out new flavors has been one of Andi and Sarah’s favorite parts of the process and they have spent a great deal of time testing and retesting recipes to get the perfect ice pop. Using organic ingredients was extremely important to both women, not only for nutritional and taste purposes, but also because Andi and Sarah want to support their community. They get almost all of their produce from an organic distributor and from local farmers markets.

(credit: Nicole Crosbie)

Andi and Sarah are constantly experimenting with new flavors and manage to find combinations that are unique, yet appeal to a broad market. Current ice pops flavors include: strawberry basil, watermelon mint, cantaloupe ginger, Vietnamese coffee, lavender lemonade, sweet corn, vanilla beet, blueberry lemon grass and rhubarb. Their ice pops can currently be tasted at the Fulton’s Farmers Market (and can also be ordered for private parties and events).

Andi and Sarah have been having a lot of fun throughout this whole process and they are excited for people in the community to taste their ice pops.

“There’s nothing more fun than seeing someone eat your food,” Sarah said. “Whether I’m just cooking a dinner for six people or if I’m making pops for a party I have the same–and I don’t know if it’s healthy–, but I get a really nice boost from people enjoying what I’ve made.”

To learn more about 10,000 Licks, visit http://www.tenthousanlicks.wordpress.com.

Nicole Crosbie loves fashion and shopping, she has lived in Minnesota her whole life and loves finding new places to shop, eat and explore in the Twin Cities. She has degrees in public relations and psychology from the University of Wisconsin-Eau Claire.

Could there be a better way than to spend a beautiful fall day inside the shiny new TCF Bank Stadium at the University of Minnesota, watching the Gophers play football?

It’s hard to beat. Here are a few tips to help you navigate your trip to the U, and some thoughts on dining options other than the Stadium.

(credit: Jamie Squire/Getty Images)

TCF Bank Stadium
2009 University Avenue SE
Minneapolis, MN 55455
(612) 624-5072
Website

If you’ve ever driven through the East Bank of the U of M, you know it can be packed full of cars and pedestrians at normal times, never mind for a big event like a Gopher game. The U has an extensive list of recommendations for traffic and parking here. Most of all, allow plenty of time. And hope the light rail construction will be connected there as soon as possible.

That time-honored companion to football, tailgating, is alive and well at the U, as long as you pay attention to the rules as well as being sure to tailgate only in the designated parking areas.

If tailgating’s not your favorite way to dine, you have plenty of options within walking distance of TCF Bank Stadium.

(credit: CBS)

Stadium Village
East Bank of University of Minnesota’s Minneapolis Campus
Cross Streets of University Avenue and Washington Avenue
Website

Photo Credit: Big 10 Restaurant & Bar

Big Ten Restaurant & Bar
606 Washington Ave SE
Minneapolis, MN
(612) 378-0467
Hours: Monday – Thursday 11 a.m. – 11 p.m.;
Friday – Saturday 11 a.m. – midnight;
Sunday – 11 a.m. – 10 p.m.
Website

Long-time University tavern Big Ten Restaurant & Bar still serves up solid bar fare including burgers and wings, but what you really want here is a sub sandwich, served hot and loaded with goodness.

Photo Credit: Dinkytown

Dinkytown
Parking Lot: 5th Street between 13th and 16th Avenues
(612) 331 7200
Parking: $2 an hour
Website

A short walk across the East Bank campus will bring you to Dinkytown, which has some restaurants well worth the walk.

Break out the lederhosen! Okotoberfest, that annual German-beer-drinking festival, is just around the corner and there are several events worth checking out. Music, polka dancing, and of course, German food and beer, are all on the menu. Here are our picks for the best celebrations in the Twin Cities.

(credit: gasthofzg.com)

Gasthof zur Gemutlichkeit Oktoberfest

Fri – Sat, September 23 – October 15
5:30 p.m. – 11 p.m.
2300 University Ave NE
Minneapolis, MN
(612) 781-3860
Website

For four weekends, beer-lovers will converge for this Northeast restaurant and bar’s Oktoberfest celebration. A massive outdoor tent will house brats, beer, a full bar, dancing and live polka music. You can bring your own mug ($5 for every half-liter) or buy one of their half-liter mugs for only $5. Love bratwurst sausages? You might want to come hungry and show the meterbrat eating contest. There’s no cover charge for Oktoberfest, so be prepared to drink, eat and dance the night away.

(credit: thinkstock)

St. Paul Okotoberfest

Friday, October 7, dinner through 11:30 p.m.
Saturday, October 8, noon – 11:30 p.m.
Klub Haus
1079 Rice Street
St. Paul, MN
Website

The St. Paul Oktoberfest celebrates the Germanic heritage of St. Paul’s North End neighborhood and surrounding neighborhoods with a family-friendly event and a menu of delicious German food including bratwurst, Black Forest style pork chops, German potato salad, pretzels, strudel and German chocolate cake. And German beer, of course.

(credit: twincitiesoktoberfest.com)

Twin Cities Oktoberfest

October 7 – 8
Minnesota State Fairgrounds
Website

Get ready to polka ’til you drop. For two days, there will be non-stop fun and overflowing beer from Summit Oktoberfest (and wine from Pedroncelli for non-beer drinkers) at the Twin Cities’ official Oktoberfest. Enjoy live music from bands such as the Bavarian Musikmeisters and the Jolly Huntsmen Band, while snacking on bratwurst sausages and other German eats and beverages.

(credit: thinkstock)

Gasthaus Bavarian Hunter Oktoberfest

September 16 – 18, 23 – 35
Fridays & Saturdays 5:00-11:00 pm and Sundays noon-6:00 pm
8390 Lofton Ave N
Stillwater, MN
Website

Attendants from previous years have called this one of the best Oktoberfest celebrations around with great crowd, delicious food, live music by the Artie Schaefer Band. Sundays are family days so kids can have their fill of fun with free pony rides and other entertainment. Of course, the beer and the German food are the highlights at the Stillwater festivities, so hopefully your lederhosen are stretchy.

Whether you like yours with cinnamon, sugar and thick cream cheese frosting, with pecans swimming in ooey, gooey caramel or with chocolate swirling through the sweet doughy rounds these rolls are sure to make your morning bright. For this guide, I decided to include all sweet rolls because if you are like me, sometimes you feel like a straight up cinnamon roll and other times you feel like a caramel roll. This list is meant to be a starting point for great rolls and is by no means an all encompassing list of all the tasty rolls in the Twin Cities because let’s face it, there are a lot of delicious rolls out there.

(credit: Isles Bun)

Isles Bun & Coffee

28th & Hennepin

Minneapolis, MN

www.islesbun.com

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Hours: Mon–Sat 6:30 a.m. – 4:30 p.m.; Sun 7:00 a.m. – 4:00 p.m
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You simply cannot go wrong at Isles Bun. The large cinnamon rolls, the sticky, gooey caramel rolls with or without pecans and the puppy dog tails, smaller twists of dough laced with cinnamon, sugar and butter are all exceptionally good. Do expect to wait in line, but it moves along pretty fast; don’t expect to get a table, but there is plenty of space along the sidewalk just outside the bakery; do make sure to get an ample amount of frosting to heap on top of your bun; and don’t leave without trying the fresh-squeezed juice. A stop at Isles Bun really is the best way to start a morning.

(credit: La Patisserie)

La Patisserie

1570 Randolph Ave.

St. Paul, MN

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Hours: Mon – Fri, 6:30 a.m. – 5:30 p.m.; Sat 7:00 a.m. – 3:00 p.m.
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These rolls are traditional cinnamon rolls with just the right amount of tenderness and chewiness. The glaze is what really makes it stand out to me. It has the sweet, bright cherry taste of almond extract and it blends beautifully with the slightly sweet, cinnamon roll. The cinnamon rolls go fast, but don’t despair if you arrive too late for a cinnamon roll; the other pastries in the case are also quite tasty and lovingly made. The ladies I encountered behind the counter at La Patisserie were kind and friendly, treating me like a customer they see on a regular basis; and with rolls this good, they just might start seeing me on a regular basis.

(credit: Salty Tart)

Salty Tart

Midtown Global Market

Minneapolis, MN

www.saltytart.com/

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Hours: Mon – Sat 7:00 a.m. – 8:00 p.m.; Sun 9:00 a.m. – 6:00 p.m.

They may have a tiny space in which to create their masterpieces, but clearly they have enough room to work their magic. Housed in the Midtown Global Market in Minneapolis, there are a number of reasons to stop by here, and one of them is the Salty Tart caramel roll. Ah, pure heaven; the roll practically melts in your mouth. The caramel is not too sweet on this toothsome roll, and the roll itself is not too imposing in size either. This roll was especially good eaten warm. The good news is that you can also find these doughy gems at the new Wise Acre Eatery, along with other Salty Tart confections.

(credit: Yoyo Donuts)

YoYo Donuts & Coffee Bar

5757 Sanibel Dr.

Minnetonka, MN

yoyodonuts.com

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Hours: Mon – Sat 6:00 a.m. – 4:00 p.m.; Sun 7:00 a.m. to Noon

YoYo (one of our Best Bets for donuts in the Twin Cities) is an unassuming, bright, polished bakery in a nondescript strip mall on the border between Minnetonka and Edina. While the name of this shop clearly spells out what the specialty of the business is, you’ll be surprised to find big, fat, round cinnamon rolls and caramel rolls. Both are heavy-laden with sweet toppings, but the sweetness is nicely countered with the yeastiness of the dough. Everything at YoYo is lovingly and patiently made from scratch.

(credit: Swede Hollow)

Swede Hollow

725 E. 7th St.

St. Paul, MN

www.swedehollowcafe.com

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Hours: Mon – Fri, 6:30 a.m. – 3:00 p.m.; Sat 8:00 a.m. – 2:00 p.m.
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This quaint, honest-to-goodness, made-from-scratch cafe offers up huge cinnamon rolls and caramel rolls that are perfect for sharing. The yummy, cinnamon and caramel goodness is made even better when consumed in the beautiful, comfortable patio overlooking the gardens of flowers, vegetables and herbs. It’s also perfect for families with restless children who need to roam while eating their rolls. Please go for many scrumptious reasons, but don’t go on Sunday. If you do, you’ll be very disappointed; they’re closed on Sundays.

(credit: Hell

Hell's Kitchen

80 9th St. S.

Minneapolis, MN

www.hellskitcheninc.com

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Hours: Mon – Wed, 6:30 a.m. to 9:00 p.m.; Thurs – Fri, 6:30 a.m. to 2:00 a.m.; Sat 7:30 a.m. – 2:00 a.m.; Sun 7:30 a.m. – 9:00 p.m.
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One of the tastiest, most buttery, flakiest caramel pecan rolls resides at Hell’s Kitchen. We have found the large roll is best consumed as a morning appetizer cut into equal pieces for each member of the table. That way, the hungry diners can quickly get a taste of what kind of wonderful gastronomical ride they’re in for early on in the meal, and you can always tack on another sweet roll at the end of the meal for a dessert if the small pre-meal taste was not enough. Interestingly, the caramel pecan roll, heaped with salty, sweet goodness and sticky pecans smothered in caramel is served with side of butter. I have always wondered who finds the need to smear this already perfect roll with butter.

(credit: Breadsmith)

Breadsmith

3939 West 50th St.

Edina, MN

www.breadsmithmn.com/edina.html

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Hours: Mon – Fri 6:30 to 8:00 p.m.; Sat 6:30 a.m. – 7:00 p.m.; Sun 7:00 a.m. – 7:00 p.m.
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While you can get a giant traditional cinnamon roll or caramel pecan roll at Breadsmith, and both are quite delicious, the more unusual and also delicious bakery item is the chocolate babka. This pastry, available as either a roll or a loaf, is made with cocoa, almond extract and cinnamon swirled through the dough and topped with powdered sugar. Any chocolate lover will be delighted with this roll. The chocolate babka, especially in loaf form, makes a great snack, brunch addition or dessert, as well as a breakfast pastry.

(credit: Great Harvest)

Great Harvest Bread Co.

1100 E. County Rd. 42

Suite 102

Burnsville, MN

www.greatharvestmn.com

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Hours: Mon – Fri 6:00 a.m. – 6:30 p.m.; Sat 6:00 a.m. – 5:00 p.m.
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Made with whole grains, Great Harvest’s cinnamon rolls are the heartiest on the list. These large, sturdy rolls are perfect for taking home for a weekend breakfast. The blueberry cinnamon rolls with sweet blueberries swirling through the rounds of sweet dough, is a great change to the traditional cinnamon rolls. Great Harvest also has a Breakfast Savories roll that is quite satisfying, and it might even make you feel good about your roll consumption.