Steven Brownin Italy
While youcan’t eat chef Steven Brown’s food at a venue locally right now, you can travel to andthroughout Tuscany for 10 days and enjoy his culinary talent. During most evenings of this culinary excursion, Steven will be creating dishes with locally sourced Italianfoods. To me, as a chef, this sounds like a great trip for anyone that knows what magicSteven can wield in the kitchen during the depths of winter in Minnesota, letalone with the autumn bounty from the land and sea in Italy. Among many ofthe food and wine activities during the journey you will have the chance tohand harvest olives and take part in their pressing for some extra virgin oil you get to take home. Also,you will have the chance to forage for mushrooms and other wildcraft from the plentiful fields and forests, supplying Steven who will create dishes fromwhat you are able to find. For more information, or to book your spot, contact the folks at thisitalianlife.com.
Because ofthe mild summer and warm start to Fall, Minnesotans are experiencing one of thebest—and most extended—vegetable and apple harvests in recent years. It feelsluxurious to have apples, winter squash, sweet corn, and tomatoes in the samemeal. To me, September and early October are always the best time to eat atlocal, chef-driven restaurants because of the array of produce available to thetalent behind the ranges. That said, these upcoming weeks are equallyexcellent for coming up with your own creations from the bounty that's is outthere.
I will be hosting anOktoberfest beer dinner on October 16 at 7 p.m. at the Dining Studio.Co-hosting the event is Michael Agnew, Minnesota’s only certified Cicerone (asommelier of beer, if you will). We will feature brews from Victory,Ayinger, Surly, Köstritzer, andWiehenstephan. The food will include our signature soft pretzels, passed horsd’oeuvres, and four courses matched to the beers above. We take an originalapproach to beer dinners and use very little beer in the actual cooking ofpaired courses. Instead, we use more of a wine dinner model by highlighting aflavor in the beer with food. By implementing this practice we are able tooffer unique beer to food matching without relying on the “just add some beer”ethos. Reservations are $65 and available at 612-331-3310.