Before we get to the deets on how to turn the duck egg pasta you've no doubt perfected into a succulent goat cheese transportation device, I thought you might be interested that...
FOOD NIGHT is happening tomorrow, March 5th!!! Yes, I know, it's a big deal. Food Night shunned it's day job today to prep and shop and generally freak out about the menu, which... if things go according to plan... is really going to be special and rather thematic. Thematic in two ways...
MARCH 5th FOOD NIGHT THEME #1;
Yep, Food Night is throwing down a mass quantities of DUCK. Now, Food Night knows what you are thinking; "Wow, cute duck! But, isn’t this a new protein for you, Food Night? Have you ever cooked duck before?". And the answer is "Yes, that is a cute duck and his name is Fritz, and he was unharmed by Food Night. And no, of course I've never cooked duck before." But I was inspired and encouraged by, you guessed it, Ruhlman. Ruhlman basically said I was insane if I wasn't confit'ing duck. And since I'd basically jump off a bridge if Ruhlman told me to, I thought I better get on this duck confit thing.
But there was a problem... where do I buy duck? Grocery store? Um, no, not gonna buy frozen Donald legs from the grocery store. Nope. And no, not gonna mail order some Quacker legs from D'Artagnan. Doesn’t seem right, poultry via mail. So what does one do when one lives in Mpls/St. Paul and one wants duck stuffs? One goes to theme #2...
MARCH 5th FOOD NIGHT THEME #2;
Heartland Farm Direct Market! This place is transforming the way I shop. The proteins they pedal are so pristine, perfectly portioned, and properly procured, I cannot walk in there and leave without grabbing something to throw in the cast iron skillet. And it just so happens that they offer duck stock, too. And duck eggs. And duck prosciutto. And duck fat. But Heartland is more than a duck emporium, sometimes you can get things like wild boar chops, or the most succulent and tasty beef tenderloin you've ever had… (you remember how to cook beef tenderloin, right? Thought so.)…..
…and a million other things like house made sausages and other cured meat treats that reside in their glass case of food-emotion!!!....
Food Night has shopped the living hell out of Heartland recently, buying this, trying that, eating this, cooking that. And when you frequent a place enough, sometimes you strike up a vibe with the people on the payroll. So when a spot at the Food Night table recently opened up, I offered the vacancy to Dan at Heartland. And I’m happy to announce that Dan will be joining the festivities on Saturday! Dan has contributed a pile of knowledge and product to this Food Night table, and we are fired up to have him dine with us.
This Food Night also has an "A" list of Haskell's folks coming, so the wines are guaranteed to be completely ridiculous. And in case anyone brings a small child, Food Night's resident pediatrician Dr. Tom will be on-site.
PLUS - courtesy of said pediatrician and the rest of the gang at the Minneapolis Auxiliary Chapter of Food Night, this marks the first time Food Night has had THIS little beauty at its disposal....
As you can see, things are shaping up quite nicely this Food Night's Eve. We are churning out a menu full of new flavors and ingredients… stop back soon to see how it shakes out.
FOOD NIGHT is happening tomorrow, March 5th!!! Yes, I know, it's a big deal. Food Night shunned it's day job today to prep and shop and generally freak out about the menu, which... if things go according to plan... is really going to be special and rather thematic. Thematic in two ways...
MARCH 5th FOOD NIGHT THEME #1;
Yep, Food Night is throwing down a mass quantities of DUCK. Now, Food Night knows what you are thinking; "Wow, cute duck! But, isn’t this a new protein for you, Food Night? Have you ever cooked duck before?". And the answer is "Yes, that is a cute duck and his name is Fritz, and he was unharmed by Food Night. And no, of course I've never cooked duck before." But I was inspired and encouraged by, you guessed it, Ruhlman. Ruhlman basically said I was insane if I wasn't confit'ing duck. And since I'd basically jump off a bridge if Ruhlman told me to, I thought I better get on this duck confit thing.
But there was a problem... where do I buy duck? Grocery store? Um, no, not gonna buy frozen Donald legs from the grocery store. Nope. And no, not gonna mail order some Quacker legs from D'Artagnan. Doesn’t seem right, poultry via mail. So what does one do when one lives in Mpls/St. Paul and one wants duck stuffs? One goes to theme #2...
MARCH 5th FOOD NIGHT THEME #2;
Heartland Farm Direct Market! This place is transforming the way I shop. The proteins they pedal are so pristine, perfectly portioned, and properly procured, I cannot walk in there and leave without grabbing something to throw in the cast iron skillet. And it just so happens that they offer duck stock, too. And duck eggs. And duck prosciutto. And duck fat. But Heartland is more than a duck emporium, sometimes you can get things like wild boar chops, or the most succulent and tasty beef tenderloin you've ever had… (you remember how to cook beef tenderloin, right? Thought so.)…..
…and a million other things like house made sausages and other cured meat treats that reside in their glass case of food-emotion!!!....
Food Night has shopped the living hell out of Heartland recently, buying this, trying that, eating this, cooking that. And when you frequent a place enough, sometimes you strike up a vibe with the people on the payroll. So when a spot at the Food Night table recently opened up, I offered the vacancy to Dan at Heartland. And I’m happy to announce that Dan will be joining the festivities on Saturday! Dan has contributed a pile of knowledge and product to this Food Night table, and we are fired up to have him dine with us.
This Food Night also has an "A" list of Haskell's folks coming, so the wines are guaranteed to be completely ridiculous. And in case anyone brings a small child, Food Night's resident pediatrician Dr. Tom will be on-site.
PLUS - courtesy of said pediatrician and the rest of the gang at the Minneapolis Auxiliary Chapter of Food Night, this marks the first time Food Night has had THIS little beauty at its disposal....
As you can see, things are shaping up quite nicely this Food Night's Eve. We are churning out a menu full of new flavors and ingredients… stop back soon to see how it shakes out.
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