Holiday tipples are tops this Week in Food
It's gluten-free at Pizza Luce in St. Paul
It's a boozy Week in Food, as we've found firkin tappings, wine tastings, and cordial samplings take up many of the events this first week of December. Remember to layer all these drinks with some Christmas cookies...
12/4 Celiac suffers don't have to forgo the deliciousness that is Pizza Luce thanks to gluten-free Tuesdays and Wednesdays at the location on Selby. Avoiding wheat can be daunting, but not when these folks offer a special gluten-free menu two days a week. With Cooqi dough, the anti-gluten crowd can order any of Pizza Luce's pizzas without any repercussions.
12/6 On Thursdays McCoy's Public House in St. Louis Park celebrates "Minnesota Made," a night of drinking a locally produced brew. This week they'll be tapping a firkin of Summit Winter Ale and offering $4 pints of the brewer's EPA and Winter from 5 to 10 p.m. Live music from Rattlebag will liven things up from 5 to 7 p.m., and guests can nosh on complimentary appetizers while they last.
If beer isn't your bag, check out the 4x4 Culinary Minnesota Wine Series Thursday night at the Minnesota Landscape Arboretum. Sommelier, professional wine buyer and home chef Michael Grabner will pair his favorite wines for a holiday-inspired evening of "tastebud nirvana." The wines, which are all from Minnesota, include: Crow River, Marquette; Woodland Hill, Volante; Glacial Ridge Winery, Edleweiss; and Woodland Hill, Days End. The class runs from 6:30 to 8:30 p.m. and costs $50 for members, $60 for nonmembers. Sign up by calling 952.443.1422.
12/7 It's the annual cordial fair at Surdyk's liquor store in Minneapolis, and for two days you can sample over 50 kinds of cordials and liqueurs just by stopping in. The knowledgeable staff will help you pick out the perfect holiday libations too. Samples will be available from 11:30 to 7:30 today and tomorrow.
12/8 Vegans don't have to feel left out during the holiday gorging season! The Linden Hills Co-op hosts Sweet & Easy Vegan Treats today to help vegans master plant-based baking. Chef Robin Asbell will teach students the benefits of using whole grains, natural sweeteners, and real food in holiday desserts. Asbell, the author of Big Vegan: More than 350 Recipes, No Meat/No Dairy All Delicious will share her vegan baking knowledge. The class runs from 12 to 2 p.m. and costs $40 for nonmembers, $35 for members. To register call 612.922.1159.
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