Our Bizarre World It's been a busy few weeks for everyone at Food Works. Andrew's got a new show and book, I've been setting up three big events Bizarre Truth/Foods/World related events (and headed to Chicago for a friend's wedding), and Dusti worked on a props gig for Cat Cora's appearance on The View (show airs Wednesday). After lots of crazy days, I wanted to pass along some delicious and entertaining highlights from the past week. The Minnesota Twins hosted BizarreFest on Sept. 20, which was really fun. So much food-- I loved the salty caramel ice cream from Izzy's, and Kramarczuk's offered up some great sausages, including blood sausage (not sure how I felt about that one...) and a curry chicken sausage (winner).Our friends at Holy Land really got onboard with the bizarre theme, bringing a whole roasted lamb's head (check out above photo), and lots of prepared innards. I tried the spleen (not bad, especially with the parsley and onions it was served with). I pressured this young man into trying brain. He actually kind of liked it (his sister, not so much). 
Buffalo Gals
of brought jerky and other delicious bison treats to share. They also
brought Cody, a handsome and gentle buffalo who was kind enough to pose
for photos as BizarreFest attendees ate his kin in the
booth next door. Sick and twisted? Maybe, but it was certainly delicious.
Other highlights included local beer from Summit, Danish treats from Aunt Else's Aebleskiver, cheese from Faribault Dairy and homemade ginger beer from West Indies Soul--
easily the best ginger brew I've ever had, and I've had lots of them.
The food made up for the fact that Detroit smoked the Twins, and put us
two more games back. Oh well, at least we're still contending for the
wild card.
The following day, we had yet another Bizarre
Foods-inspired meal. Our office, Andrew's production team and a few
friends headed to Brasa
in St. Paul to celebrate AZ's new book. Chef Alex Roberts (a three-time Beard
nominee) created an amazing menu for us, which
included the restaurant's staple items, like pulled pork shoulder, mini
cornbread with honey butter, and yams with andouille sausage, but also
included a slow roasted goat*.
I'll bet you're wondering what goat tastes like. It's less gamey than lamb, but still offers a hint of that musky
flavor lamb lovers dig. The meat was tender, not overly fatty (though
I did get a piece with a bit of fat on it and it tasted superb) and was
gobbled up by guests who were initially apprehensive to try it. Chef
Roberts explained that the key to cooking goat is to get it straight
from a local farm instead of a grocer, and to not overcook it.
This seemed straightforward enough, but after
talking to a few folks who have attempted to create a successful roast
goat, it turns out it's actually a temperamental protein to work with.
In the wrong hands, the meat dries out and takes on an unpleasant
flavor. My advice for those wanting to sample this delicious meat? Book
your next party at Brasa.
* Goat is only available by special order, so call a few days ahead if you're jonesing for it.
|
User loginPollDream foodie travel destination? Bologna, Italy 26% Mumbai, India 14% New Orleans, Louisiana 10% Santorini, Greece 29% Bangkok, Thailand 22% Total votes: 73 Newest Recipes |
Google SearchArchives
|
RSS Feed
Beef Jerky Galore
Missing aebleskiver