Three Things to Eat: November 21-27
Landon Schoenefeld of Nighthawks and Birdie. Photos by Chris Bohnhoff.
I adore Thanksgiving. I love reading up on all the best, new goofy methods (who doesn’t remember the year of the spatchcock?), lugging, stirring, sipping, shopping, calling, and getting ready to host. This year, there’s so much pulling at my heart, that I’m undeniably in need of the community that is created through sharing food.
So, last Sunday, I opened up my tiny home to a collective of people from different corners of my life who I thought might need to join me in shining a light on the goodness. We brought our kids together, prepared a bunch of food (so many crock pots!) and got together at a proper Minnesota-supper time of 4 p.m. We did what I feel like we aren’t doing enough of: we put down our phones, lived in the moment, and fed one another. We created a circle of warmth—a safe space that didn’t involve a qualifier of who you voted for, but rather a room where we could nakedly ask without agenda, “How are you doing? Are you okay? How are the kids?”
Then, we paid it forward through funds raised and canned goods for those who need an extra hand this holiday season. My amazing guests filled that tiny house with a ton of great food and good will.
We need each other. People are so scared and angry right now. I don’t know about you, but... I’m tired of feeling that way. I want hope and sometimes the only way to find it, is to create it.
So, I’m sharing that goodness with you over your table this Thanksgiving. I wouldn’t get to do what I do, without you. I hope your turkey is juicy, the leftovers plentiful and you’re ready to get out there and eat with me again!
Octopus a la Plancha at Saffron
Sameh and Saed Wadi have made the decision to close their 10 year old restaurant in Minneapolis’ warehouse district on December 1. It’s been the place of many a great meal, but the item I’ll miss the most is this perfect tender-crispy dish.
Tasting Menu at Birdie
This morning Jason DeRusha broke the shocking news that Landon Schoenefeld is leaving Nighthawks and Birdie for a new project. Last year, I celebrated my birthday with a roomful of friends discovering the inventive joy that is this tasting menu that he and his staff create. Get one of the few remaining reservations before December 31st and toast this immensely talented chef for me.
Duck Fat Fries at Tullibee
Because it’s not all about endings, but there are a few new beginnings. The brand new Hewing hotel is home to the bumping Tullibee. It’s inspired by Nordic cuisine so familiar to our parts, but my first favorite bite of food is the addictive duck fat French fries. Pair them with one of the exquisite cocktails that the eminently talented bar team (put together by Bittercube) is pouring and sit back for some first class people watching.
Planning and inspiration from chef Landon Schoenefeld