Restaurant Alma and CSA season: a photo gallery
Restaurant Alma was the choice for a Sunday night dinner this week. While everything on their menu is available ala carte, our party of three decided to go with the three-course tasting menu. We started off with the warm parmesan flan, a savory dish paired with adorable and flavor-filled artichoke hearts and maple syrup. The contrast between the rich parmesean flavor and sweet, earthy maple syrup was perfect. .
A Rabbit Agnolotti and the Saffron Spaghettini came next. The agnolotti were light little pillows with a rabbit and ricotta filling, tossed with asparagus and hazelnuts and finished with a rich browned butter, but I surprisingly preferred the spaghettini, another reminder why those coveted red threads are still the most expensive spice in the world. It provided a subtle, earthy flavor, and was contrasted with the bright yellow spaghetti, the freshness of spring onions, more artichokes, and smoother-than-silk goat cheese.
The main course was pan-roasted duck breast, with a crispy skin with luscious interior you could melt into. Delicious little nickles of cooked carrots were sliced thin yet retained their fresh flavor, and a chili oil drizzled on the plate added a little pop that lingered on the tongue.
This week marked the official beginning of CSA season for many in the Cities. This year we are splitting our Riverbend Farms full share with Heidi Andermack of Chowgirls fame and her food-driven family. Be cause she already has a strawberry hookup, she graciously let me take the quart of strawberries that came in this week's box. And yes, they really are that red.
We picked up our meat CSA from the Brauchers on Saturday. Being spring chickens, their gals aren't quite laying standard eggs. Instead they're laying cute little pullet eggs, two of which are perfect for breakfast any day of the week.
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