Thanksgiving, post-game
By The Hack The Hack is not one for tradition, for a variety of reasons. But a few have snuck upon him, if only because he rejected some and joined or inadvertently started something else,… Thanksgiving, post-game
UP Show cancelled
By The Hack In somewhat big news for restaurant industry insiders, Hospitality Minnesota President and CEO Dave Siegel announced minutes ago that the organization's board of directors voted to cancel the Upper Midwest Foodservice &… UP Show cancelled
Saffron’s Sameh Wadi launches ‘Spice Trail’
This press release just in from the man himself, Chef Sameh Wadi, who co-owns Saffron Restaurant & Lounge with his brother, Saed. Sameh has been nominated for the James Beard Award-Rising Star Chef a coupla time now. The Twin Cities is lucky to have him, and now lucky that they can have a bit of the restaurant in their own homes. —The Hack
Spice Trail leading to the Heart of Minneapolis; Chef Sameh Wadi Launches “Spice Trail,” a Gourmet Spice Collection
(Minneapolis, Minn.)—After two and a half years of business and numerous accolades and awards, Chef Sameh Wadi is exited to unveil his first line of gourmet spices, “It’s always been on my mind to share the culture and culinary history of my ancestors. The basis of Middle Eastern and North African cuisine is in the spice blends, I’m pretty sure we have the biggest spice collection of any restaurant in the cities.” When guests approach him about how their home cooking can taste similar to the things they order at his restaurant, Wadi tells them it’s all about the spices. And now, he’s going to make it easy on those guests by offering spice blends for sale at the restaurant, the restaurant website, online and hopefully in some specialty stores soon.
“When you buy ground spices and spice blends off the shelf at supermarkets, they could have been sitting there for over a year, shipped from god knows where, they have anti-caking agents and additives to extend shelf life, they lose most of their aroma and that just doesn’t compare to the real thing.”
Beans & rice (and chicken with cilantro gremolata) on the fly
By The Hack
The Hack, in his life of action and adventure, has discovered a few truths. One that might not be considered integral to planetary function, but nonetheless true, is this: If one is reasonably literate, one can read a recipe, assemble ingredients, and produce something edible. No culinary school, hours watching Food Network, or reading a fancy pants glossy food magazine required.
Beans & rice (and chicken with cilantro gremolata) on the fly
St. Paul without Russo? That’s crazy talk.
By The Hack The Hack has semi-regular conversations with Lenny Russo at Heartland, and knows him to be funny, extremely smart, and extremely passionate about professional path he’s chosen. His rants are rarely without a… St. Paul without Russo? That’s crazy talk.
The Citizen Café: Yes, it really is great food for the people.
By The Hack How often would you describe a ham sandwich as “savory”? Um, never. Unless, of course, you try the ham sandwich at The Citizen Café, the restaurant opened by former Sample Room executive chef Michael… The Citizen Café: Yes, it really is great food for the people.
Melt pounds with hot hot kitchen heat!
By The Hack
Since the Hack has moved full-time to professional typing, he’s noticed a few changes to his physical self. Namely, significant puffiness developed in his midsection. While he attempts to combat this with a fairly regular regimen at the gym, those efforts have failed to reduce the puffiness, but only contain its growth, and the battle for territory on the belt loop remains in stalemate. The Hack knows what he must do to turn the tide, however. But it’s difficult with the company he keeps, world-class consumers, all of them.
But they, by and large, keep their reasonably svelte figures because of their professions, which require physical activity beyond moving digits across a keyboard.
The Hack got a taste of his former upright life yesterday afternoon in the kitchen at the Barbary Fig in St. Paul. The Twin Cities, for you international readers, is stepping into summer with a heat wave normally reserved for August. Temperatures and humidity hit 95 (degrees Fahrenheit and percent, respectively). Inside, in a hot working kitchen, those numbers went up considerably. Those numbers never used to bother the Hack in his prior life mucking around in pounding heat. The body adapts.
Best roast chicken…ever?
By The Hack
Lookit. Nice, yes?
The Hack fancies himself a reasonable home cook, but one thing he hadn’t explored much (at all) is the roast chicken category, at least not until a couple years ago. Then he tried a few different recipes, including the one in Anthony Bourdain’s Les Halles Cookbook. He tried that one twice, and both times the bird turned out tasting fine, but not worth the work.
Grilled asparagus, lamb burgers
By The Hack
Is there a better way to cook asparagus than on the grill? I think not. See that stuff there next to that lamb burger? Grilled asparagus. With some leftover lime butter. And it’s stupid easy. Take your asparagus, commingled with some olive oil, and place on hot grill. Close cover for a minute. Open cover, and look. Maybe turn it, to see if they’re showing signs of grillness. Don’t wander off! It don’t take long! Few minutes, tops. Look and see when the “skin” of them suckas is starting to blister a bit, and you can see the liquid just underneath that said “skin” movin’ around. You’ll know what I’m talkin’ about when you see it. Move ‘em around so they’re grilled all around, but, obviously, not charred. They might be kinda limp, depending on their thickness, but still snappy in the mouth. Done.
Coming soon: Test Kitchen Chronicles
By The Hack The Hack’s day job often gives him topics to write about that don’t quite mesh with the day job’s requirements, which is the business of foodservice, restaurants, and the personalities behind them.… Coming soon: Test Kitchen Chronicles