Edit ModuleShow Tags

Creating Perfect Plates at Twin Cities Restaurants


Published:

photo courtesy of vitavalka - fotolia

Ever ordered a dish at a restaurant so unique and inventive that you wondered how the chef came up with it? Minnesota Monthly went behind the scenes in some of the top Twin Cities kitchens to check out the creative process, from conception to plate, and see how chefs dream up their wackiest and most unlikely food pairings.  On this week’s episode of Moveable Feast, Rachel and John chat about two of these out-of-the-box dishes.

At Tilia in Linden Hills, chef Steven Brown and his staff tested a dish of duck breast and cauliflower puree, topped with cubes of beer gelatin for a balanced, bitter flavor. Skeptical about the beer gelatin? Think of it as a grown-up Jell-O treat—more refined (and less weird) than aspic.

Chef Hakan Lundberg of the Minneapolis Club dreamed up a stuffed baked apple dessert, but was looking for a way to infuse the unique flavor of a bonfire into the dish. His solution was to take branches, hay, and leaves, burn them over an outdoor fire, and steep the burnt foliage in an ice cream base. The resulting frozen treat has a subtle smoky flavor that meshes well with the apple, proving that it pays to go out on a limb when it comes to flavor pairings.

For more info on chef inspirations from the Bachelor Farmer and the forthcoming Nighthawks, see our “Perfect Plate” feature, and check out this week’s full Moveable Feast episode.

Edit ModuleShow Tags

About This Blog

Minnesota Monthly's Taste Blog answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the Taste bloggers.

Have a food-related question? Email rhutton@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

More »Taste Blog

Toast the Royal Wedding with British-Gin Cocktails

As Britain’s Prince Harry and U.S.-actress Megan Markle tie the knot, raise a glass to the happy couple—and those close to you—with wedding-themed tipples

Bottoms-Up Cinnamon Caramel Pinwheels Recipe

With this fast version of a sticky bun, baking at home can be no muss, no fuss—and delicious

Leslie Bock's Newest Bar Wants to Save the Future

"We're attempting to show humans as messy and complicated."

Rosé All Day: The Best Tastings (Some Free)

More than 100 different rosé wines available to try—many for free

Wine Clubs: The Perfect Mother's Day Gift

Sip Better figures out your taste for wine and goes deep

Gavin Kaysen Takes Midwest Gold

A quick note on our 2018 James Beard Best Chef: Midwest

Sue Z.'s Charitable Check-In: May

This month, Sue Z. recommends supporting local student chefs with a dinner at Saint Dinette

Greek Yogurt Marinated Chicken Kebabs Recipe

Get fired up for grilling season with tender, flavorful chicken kebabs by meat guru Bruce Aidells and a marinade that also works well with other proteins

My Name Is Jason and I Used to Hate Brunch

Brunch has undergone a renaissance in the Twin Cities. Food critic Jason DeRusha picks his top spots for brunch this year.
Edit ModuleShow Tags
Edit ModuleShow Tags