quality ingredients

Letting Food Speak For Itself

My sister and I just got back from a trip to Paris where we spent our time exploring the city: hopping on the Metro going from one end of the city to another, stopping to walk through parks, gardens and through markets filled with well dressed Parisians. Going to the Market is always one of my favorite things about Paris. There I move from stand to stand wide eyed with delight as I look at many kinds of French cheeses, olives, meats, fish, wines; stands with fresh breads, pastries, little berry tarts. I always gravitate towards the tables overflowing with abundant produce where I stand in silent debate, "should I get the currants, figs or raspberries?" before deciding just to get all three. Then there are the vegetables; the big beautiful leeks, mushrooms, onions, and zucchinis always bring a tinge of sadness because I do not have a kitchen where I can make a delicious French omelet. 

 

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Amici Pizza and Bistro: Good Food in the NE Neighborhood

Amici Pizza and Bistro

I recently sat down with Cameron Adair, chef at Amici Pizza and Bistro in Northeast Minneapolis, to talk about the restaurant, which celebrates its first anniversary on February 28. The owner, Greg Pratt, and Adair, leading the kitchen, opened last year in the redecorated space formerly occupied by Snap Pizza.

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