Maybe I was too self absorbed this weekend, but I missed the official passage. Finally! The note is the official city release. —The Hack April 2, 2010 (MINNEAPOLIS) The Minneapolis City Council today unanimously approved… Minneapolis approves expansion of mobile food vending Downtown
By The Hack As y'all already know, the Twin Cities lost (at least temporarily) Heidi's and Blackbird, two great Minneapolis restaurants (along with a number of other fine businesses) in a fire last month. To… Fork the Fire
By The Hack As a cat owner and dog owner who doesn't look upon them as potential protein source, I would likely have tried one of these traditional dishes if I ever I travel to… Eating dogs, cats, could be off the menu…in China
By The Hack The last night the dining room at Restaurant Max in Minneapolis was packed and the buzz thick, what with the Vikings’ game on and the anticipation of Saffron Chef and Co-Owner Sameh Wadi’s… Wadi meets Vikings’ fate in Iron Chef
A fella we’re lucky to have in town. –The Hack Chef Sameh Wadi, owner of Saffron Restaurant & Lounge will be the first Minnesotan to compete on Iron Chef America when he appears on the show later… Saffron’s Sameh Wadi first Minnesota chef to compete in Iron Chef
Question: When is the last time you have seen hunks of pork quite like this:
One does not usually couple the term “marbling” with pork, but look at them. Look. At. Them. Especially the porterhouse pictured at the top. Marbling. It makes The Hack want to sing.
Commodity pork, for the last 20 plus years (at least) has been bred to be lean, so the pork industry could sell it as “The Other White Meat.” Lean meat means lean flavor, and a tendency to dry out during the cooking process.
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
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
By MinnesotaMrs
This is a light, delicious, and beautiful soup. It freezes well and is a good way to use up carrots from a large fall harvest. This recipe was inspired by my mom 🙂
Ingredients:
10-12 carrots, cut relatively thin into circles
1 large yellow onion, cut in small pieces
2 cubes chicken bouillon
2 cups water
4 cloves garlic
1/4 cup fresh tarragon (about 6 sprigs, leaves only)
5 cups milk (pick your “percent”, depending on the richness you desire. I use 1 percent unless I am cooking for a party)
Olive oil
Salt to taste
Carrot and tarragon soup
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.”