North Coast Nosh VI brings meats and treats to the American Swedish Institute
Modern Cafe Chef Jim Grell dishes out his assortment of meats, mustards, and other accoutrements
Vendors included some of the cities' finest meat-smiths. Pictured above is chef Jim Grell serving some of the most succulent terrines we've had in a long while. Nick Rancone, the new owner of south Minneapolis's Corner Table, was there with a pair of perfect fall sausages, complete with a pickled watermelon rind mustard (it was a thing of beauty). Northeast Minneapolis's Matt Paulson of the Sample Room was there with some homemade beef sticks, and Matt Oxford of Wild Run Salmon was thinly slicing pieces of salmon fillet and serving them with a dab of wasabi and a drop of soy.
Some of the most surprisingly good bites of the evening were dished out by the folks at Ingebretsen's. Their house-made frank had a nice sweet and smoky flavor, and their jerky is the kind of snack that fall hunters dream about. The highlight for us, though, was the trio of pickled herring: one silky cream-based version, one heavily spiked with dill, and the last just straight-up traditional. The array of herring was even better for being placed next to Gamle Ode, another local vendor serving samples of aquavit made using locally distilled 45th Parallel vodka.
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