Burch Steakhouse is adding brunch service on Sunday, September 20, and this is no ordinary brunch. "We're basically putting together a bunch of stuff that me and (chef/owner) Isaac [Becker] like to eat for brunch," chef de cuisine Daniel del Prado tells me. So all the classics will be there, yes, but also a scramble with a ton of butter and Parmesan that del Prado says reminds him of the classic pasta dish cacio e pepe. Also, fried oysters, "a bunch of sandwiches" including a California-style fried chicken on a biscuit, veal Parmesan, pannekoeken, eggs benedict with bernaise, and even a street-style breakfast congee (rice porridge) with dates and coconut. And, to answer the million-dollar question, steak and eggs will indeed be a staple —- just one with prime beef to start, but eventually maybe up to four, including the toniest of all the meats, certified Japanese Wagyu.
"I like to eat mine with sea beans," says del Prado. Sea beans for breakfast? As we said, there's nothing ordinary about it. Sundays only for now, possibly Saturdays too, if all goes well.
Have you been dying to get a reservation at Spoon and Stable? Well you're going to have to wait a little bit longer, because the good people at that fine establishment are taking a much needed late summer break, August 30 to September 10. When they return they'll be fresh-faced and bushy-tailed and ready to take on the world! Or at least their little corner of the North Loop, which seems to be plenty. And not immediately when they return, you understand, but when the farmers have their new autumn harvest ready to go, S&S will be doing a full menu overhaul. So get your eatin' pants ready. That winter layer of chub will keep you warm come December.
In case you haven't heard, honey is hot right now. All of that business about the demise of the honey bee and how we might all come to lose food, and life as we know it, if something doesn't right itself soon? It's a lot of doom and gloom, for sure, so here's a fun and interesting way to get your honey on, all while learning a little bit more about the bizzzzness of bees. Poll-i-Nation is an upcoming "party with a purpose" on Sunday, September 13, at Liftbridge Brewhouse and Park in Stillwater.
Here's what you're gonna do: Jump in front of a "3D pollinator photo stage" for a live feed; taste and vote for your favorite honey; play the wheel of fortune for prizes; enter to win a weekend for two in Stillwater that includes a night at the Outing Lodge B&B, dinner at Domacins Wine Bar & Restaurant, a Gondola Romantica ride and beer tasting at Lift Bridge Brewery.
Here's what you're gonna eat and drink: Limited-edition honey brew prepared from locally produced Bare Honey’s special blend, Anchor Fish and Chips, Lone Grazer Creamery cheese curds, Red Table Meats, L’Etoile Du Nord Waffles, more.
Here's what you're gonna hear: Chris Koza with Rogue Valley, Jillian Rae, and Firefly
Here's what your'e gonna learn: How to help save pollinators
Here's what you're gonna pay: $12 or $35, depending on whether or not you're feeling all VIPish. Get tix here.
Drink ancient Georgian wine at Gyst. Now perhaps you're saying, "Well, that's not something I ever thought I needed to do." But here's the thing: The Georgians have changed their wine making methods almost not at all in 3,000 years, and I'd say this is the very best way of all to learn about history: Drink it! In fact, Georgia is the oldest known wine-producing country in the world, since 6,000 B.C. or so. Now, that's some old vine. And if you're still thinking, "So what?" know that these wines rarely appear outside of Georgian borders, and even less so here in the lil' old Midwest. Gyst Fermentation Bar is planning an epic celebration around these wines on September 14, to include Georgian foods (importing those straight from the motherland, too), music, a seminar, and general merriment. Reservations and a $50 ticket required.
Haute Dish is rolling out its annual State Fair Tribute "on a stick" menu for one day only, Thursday, September 3. So watch as the kitchen crew at HG blows all your fair faves out of the stratosphere, testing the limits of their deep fryers, along with your digestive tract. Reservations required.