Foodography: Charcuterie, Home cooking and Pre-historic dining
A common misconception about professional chefs is that they eat well for every meal. On the contrary, if you ask a chef what is in their refrigerator at home, a common response might be "I think there might be some mustard in there" or "I just loaded up on frozen pizzas". This really shouldn't be surprising as cooking is their job, and it usually takes some strength for me to cook after 8 hours at my day job. I can only imagine trying to do that after 10+ hours in a kitchen. Fortunately for me while visiting Stewart Woodman's home this past week, he brought out the big guns and had a lovely spread of wine, sweetened breads and charcuterie for us to nibble on.
As a part time wedding photographer I attended the first Independent Wedding Fair at the Five Event Center on Saturday. Though there were many delicious treats to be had, my favorite had to be the adorable french macaroons from Sweets Bakeshop.
I finally got around to some home cooking this week. To celebrate the Superbowl (though we didn't even see one commercial) I decided homemade pizzas were the way to go. We cracked open a jar of butternut squash pasta sauce I received as a gift, and slathered it on whole wheat pizza dough from Trader Joe's along with ricotta, goat cheese, thyme and arugula. Holy cats it was good.
Being generally terrible at eating leftovers, I demanded we not waste the awesome butternut squash sauce we opened the day before, and turned our pizza toppings from the day before into a simple pasta dish. Though the flavors were similar to the pizza, the texture change was enough to create an entirely new experience.
I was fortunate enough to attend the Evolution of Food dinner at the Bell Museum featuring food by Chris Olson (from Paired) and discussion by Greg Laden, Biological Anthropologist. I could seriously listen to Professor Laden speak for hours about how how food and humans have evolved together (another sign that I am a true food nerd). The eats, company and discussion were top notch. Here is a shot of Olson describing how he and Laden came up with a menu that literally brought us through time, starting with tartar and root vegetables as appetizers and gastronomy in the form of dessert featuring Twinkies, graham crackers and of course, foam.
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