New York, New York. 2011.

A recap of our trip to NYC and North Adams with images and words.
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For my birthday this year, I received an invitation - an invitation with boarding passes attached - from gerg. He decided the perfect gift for me was a trip to NYC and a meal at Le Bernardin. He is totally boss.

I was excited for NYC, but I was feeling a bit rundown on Friday after a long meeting in Kansas City which came to an exciting finish as the gentleman seated next to me puked all over himself on the plane as we landed in Minneapolis. Sheesh.

But being a north woods girl, as soon as I saw Manhattan from the window seat that Saturday evening, I was fully revived and ready for some hot, city action. We spent our first night wandering, heading down to Times Square, stopping for a slice and several cocktails en route.

We saw a Macy's window display with gears in it. gerg likes gears.

I woke up on Sunday morning with a cold, but that didn't stop us from heading to the West Village to catch the Packer game at Kettle of Fish, where we ran into a crap-ton of Packer fans. MANY high fives were thrown about.

Standing in line at the Kettle of Fish in Greenwich Village awaiting admittance.

Later that night we celebrated a ripping Packer victory with drinks at Barramundi bar on the lower east side and dinner at wd~50, Wylie Dufresne's NYC restaurant. wd~50's atmosphere is sophisticated, casual, and somewhat SEXy. Neither too forward, nor too aloof, our server seemed like she'd always worked there, and was happy to be there.

The food at wd~50 was trickery on a plate. The aerated foie gras inspired in gerg a new appreciation for foie, so much so that he ordered it at Le Bernardin the following day. The wagyu chuck steak was rich, slightly salty, and figgy. We ordered the dessert to split, but our server said the chef insisted that we each have our own, and brought out two servings - both of which we savored.

• Aerated foie gras with pickled beet, mashad plum, and brioche (dizzying and delectable)
• Peekytoe crab roll with salt ‘n vinegar chips and celery mayonnaise
• The foreknown eggs benedict (it definitely delivered)
• Wagyu chuck steak with black-eyed peas, fig, and rutabaga (wagyu in figgy sauce FTW)
  
• Duck breast with black sesame dumplings, red cabbage, parsnip consommé
• Soft Chocolate with beet, long pepper, and ricotta

Soft Chocolate with beet, long pepper, and ricotta ice cream at wd~50.

Monday morning came early, and we had to get to the National September 11 Memorial Museum for our scheduled tour of the outdoor space. The pools are huge, as is the space. That we couldn't see the bottom of the fountains within the pools was unsettling, but we both agreed that we were ok with feeling unsettled. Slightly eerie, very much overwhelming - we saw children playing tag among the trees while adults wept in solitude.

One of the twin reflecting pools at the 911 Memorial.

Our visit to the memorial was cut short because we had a lunch date a Le Bernardin. The place was gorgeous - from the upholstery on the suede and chrome chairs, to the tiny bubbles on the dinner plates, to the buttons on the maître d's jacket. The 24-foot triptych painting of a stormy sea called "Deep Water No. 1" by Ran Ortner of Brooklyn, pushed the aquatic theme to the forefront. Our meal was captivating, from the foie-topped shrimp to the crispy black cod. I did not catch a glimpse of Ripert, but I did catch a glimpse of the coat check girl's *ahem* décolletage - scandalous!

• Shrimp with mâche and wild mushroom salad, topped with shaved foie gras, and a light white balsamic vinaigrette
• Albacore confit "en salade" with bibb lettuce, deviled quail egg, liquid black olive, preserved tomato, and pepper
• Crispy black bass with pickled cucumbers and a black garlic-persian lime sauce
• Baked Maine lobster with caramelized endive-pear "terrine", and whiskey-black peppercorn sauce
  
• Maralumi milk chocolate with salted peanut caramel and malted milk crunch
• Dominican chocolate cremeux with toasted bread, brown butter sauce, and marcona almonds

Getting our tourist on in front of Le Bernardin.

Have you noticed gerg's facial hair tribute to Pete Vuckovich? He received a couple shout-outs from passersby on his sweet, Movember moustache. With gerg's 'stache in tow, we headed to Brooklyn, where we stopped by NYC Resistor, a hacker collective with a shared space. We met some geeks. Gerg felt comfortable. A trip to Brooklyn wouldn't be complete without a stop at Grimald's, in DUMBO, so we swung by. The line was short, so we stopped for a pie -piping hot cheese, sausage, pepperoni, onion, and garlic on a coal charred crust.

Pizza at Grimaldi's, under the Brooklyn Bridge.

Eventually, we headed to 4th Avenue Pub in Park Slope to meet up with some old friends from Minnesota, Bryn and Micycle. I had an imperial oatmeal stout from Southern Tier Brewing Company. It was roasty, dark, bubbly, and a good fit for a rainy night in Brooklyn. The subway ride back to Manhattan was quiet, since everyone in the car was sleeping except for us. Snooze fest!

We spent all of Tuesday in Central Park. We started at the upper west corner and worked our way down. It was hard to believe that the trees, water falls, and woodsy feeling of the North Woods at the Ravine were so close the madcap streets of Manhattan. Gerg was pumped that he finally got to peep the Jacqueline Kennedy Onassis Reservoir.

The Huddlestone Arch at Central Park. Can you spot gerg?

The Jacqueline Kennedy Onassis Reservoir.

After our tour of Central Park, we embarked on a train, and then caught a ride through the Berkshires, and ended up in North Adams, MA, where we celebrated Thanksgiving with friends who excelled at celebrity trivia and looking good.

We played.

We watched another ripping Packer victory.

We ate.

We imbibed.
The end.


Of COURSE that's not wine - what's WRONG with you?

[where: Minnesota, Food, Minneapolis, Twin Cities, 55418]

Cheers to Duluth-Made Lake Superior Kayak Kölsch - Dara & Co. - October 2011 - Minnesota

When I’m in the mood for a light, refreshing beer, I grab a Lake Superior Kayak Kölsch, brewed in Duluth.

Yes, I know, wet hopped beers are all the rage this time of year, and for good reason—they’re awesome. But sometimes, I need a break from hoppy beers, and when I’m in the mood for a light, balanced, refreshing beer, I grab a Lake Superior Kayak Kölsch.

The folks at Lake Superior Brewing Company started in the 1990s as homebrewers. Today, they craft a variety of regular, seasonal, and specialty beers at their brewery in Duluth. Although German law dictates that only a few breweries in and around Cologne can legally call their beers “Kölsches,” the Lake Superior version is a worthy homage. Lighter than a lager, straw yellow, slightly grainy in the nose, crisp and smooth on the palate, with moderate levels of German hops and carbonation, Lake Superior Kayak Kölsch is an ideal session beer.

Lake Superior Kayak Kölsch pairs well with all kinds of food, but can be overwhelmed easily. I'd recommend serving it with fruit, cheese, grilled vegetables, and delicately spiced meat. And when you’re ready to share your love of Lake Superior Kayak Kölsch with several people, kegs are available by special order from Surdyk’s and St. Anthony Village Liquor Warehouse.

Cheers to Duluth-Made Lake Superior Kayak Kölsch - Dara & Co. - October 2011 - Minnesota

[where: Minnesota, Food, Minneapolis, Twin Cities, 55418]

Apple Cider Donuts

Behold the autumnal tradition known as the apple cider donut!

Donuts, donuts everywhere! The donut craze in the Twin Cities has been well documented by Dara, and indeed, many bakeries in the Twin Cities are cranking out good donuts. But this time of year, I scout out a donut of a different variety: Behold the autumnal tradition known as the apple cider donut.

Apple cider donuts are dense cake donuts made with apple cider and buttermilk. Deep fried until golden brown, the tender morsels are usually coated generously with cinnamon and sugar. Depending on the maker, the apple cider flavor can be more or less pronounced, and cinnamon and nutmeg levels vary by maker as well. Although coated in sugar, they’re not cloyingly sweet. My guess is that it has something to do with the tanginess of the cider and buttermilk in the batter.

Finding a cider donut can be tricky. You likely won’t find them at a bakery. They seem to take up residence among piles of apples at farmers market apple stands.

Local Apple Cider Donut Spottings:
• McDougall's Apple Junction - Hastings
• Sweetland Orchard stand - NE Farmers' Market, Mill City, Bloomington, Fulton, and Kingfield.

So get thee to a fall farmers' market! Upon arrival, grab a coffee, milk, or hot apple cider before you get in line for your donut. Then, find your cider donut, take a bite, and smile.

And just in case you’re interested in making your own cider donuts, here’s a recipe that pumps up the apple flavor by reducing the cider.

Apple Cider Donuts

Recipe adapted from Smitten Kitchen
Makes 18 donuts, and 18 donut holes

1 cup apple cider
3 1/2 cups flour, plus additional for the work surface
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/3 teaspoon salt
1/2 teaspoon ground nutmeg
4 tablespoons (1/2 stick or 2 ounces) butter, at room temperature
1 cup granulated sugar
2 large eggs
1/2 cup buttermilk
Vegetable oil for frying
Topping

Cinnamon sugar (1 cup granulated sugar + 1 1/2 tablespoons cinnamon)

In a saucepan over medium or medium-low heat, gently reduce the apple cider to about 1/4 cup, 20 to 30 minutes. Set aside to cool.

Meanwhile, in a bowl, combine the flour, baking powder and soda, cinnamon, salt, and nutmeg. Set aside.

Beat the butter and granulated sugar until the mixture is smooth. Add the eggs, one at a time, until the eggs are completely incorporated. Reduce the speed to low and gradually add the reduced apple cider and the buttermilk, mixing just until combined. Add the flour mixture and continue to mix just until the dough comes together.

Line two baking sheets with parchment paper and sprinkle them generously with flour. Turn the dough onto one of the sheets and sprinkle the top with flour. Flatten the dough with your hands until it is about 1/2 inch thick. Use more flour if the dough is still wet. Transfer the dough to the freezer until it is slightly hardened, about 20 minutes. Using a 3-inch or 3 1/2-inch doughnut cutter, cut out doughnut shapes. Place the cut doughnuts and doughnut holes onto the sheet pans. Refrigerate the doughnuts for 20 to 30 minutes.

Add enough oil to a deep-sided pan to measure a depth of about 3 inches. Attach a candy thermometer to the side of the pan and heat over medium heat until the oil reaches 350°F*. Place a couple of cooling racks on a jellyroll pan.

While the cut doughnut shapes are in the refrigerator, make the cinnamon sugar by mixing the two together. Set aside.

Fry and top the doughnuts: Carefully add a few doughnuts to the oil, being careful not to crowd the pan, and fry until golden brown, about 60 seconds. Turn the doughnuts over and fry until the other side is golden, 30 to 60 seconds. Let them settle on the cooling rack for a minute after the doughnuts are fried. Dip them into the cinnamon-sugar mixture.

Serve with coffee, hot cider, or milk.

Apple Cider Donuts—Heaven! - Dara & Co. - October 2011 - Minnesota

[where: Minnesota, Food, Minneapolis, Twin Cities, 55418]