I like variety in food just as I like variety in music. My concerts have always featured contrasts in repertory, and so have my own personal tastes in restaurants. The Twin Cities are so rich in ethnic backgrounds and at the same time so cosmopolitan, and their food traditions are so rich as a result, that you can be as experimental in your eating experiences as you wish. I grew up in upstate New York, my parents hard-working Jewish immi- grants. Our family meals were satisfying peasant fare. Years later it was hard for me to believe that I could find that same kind of food in a young, blond state like Minnesota, but it proved to be true. And there was plenty of the equally satisfying German cooking which is akin to it. Not to men- tion those mouth-watering Scandinavian fish preparations; brilliant triumphs from the French cuisine; Chinese specialties as good as any I ever tasted. And the grass-roots kind of Midwestern American cookery which seemed to me just as exotic and appealing as those others. Of course, I have my favorite gustatorial oases in the Twin Cities. Tor and Kristine Aasheim are old friends, and a visit to Minneapolis would be unthinkable without several meals at their delectable restaurant, La Tortue. For steaks you can’t beat Murray’s. I love the coffee and the butter squares at the New French Cafe. And Leeann Chin cooks up a Chinese storm. I suppose I’m a creature of habit, basically— I always intend to try a lot of new places but I generally return to the familiar spots I’ve learned to enjoy. I don’t like to eat heartily before a concert—no musician does—so my post-concert choices are limited to those restaurants which stay open fairly late, like Rudolph’s. Twin Cities audiences love good music, and as far as I’m concerned, that automatically means they love other pleasures of the heart, mind and body, like food. No wonder good restaurants proliferate there, along with concert subscriptions. Dining In—Minneapolis/St. Paul, Volume II tells you about some of my favorites. Sy TAO Mitch Miller Vil rie 8 TAC ar | : ov «i : . Wigebay a 1 neil soir? uhesn ww aia sn psy ol iv owls wh © as en OD DGS eli tated nm Srill 6 relia A atic v4 oon ye ited’ | katie Vm ae aanaSatcant #4 li de Lerwel ov (ary ea a 4 ‘ ‘—. wees edie} i aoe [” aortebiy na I vas Juni JracheypanlM : a 1 7 fats) .2eyv neste ve hh <ee ow con nll iW. vil ii pe Hd a , bona 40 bbitre ih au Wy i « Vink THe Snlhobarn pa jal S Py ay iy i ee 7 .. rewia yeaierns my iteny yt euRY {i Leppeyftesal often all i ¥ \t8 Sate ee cowe yor oad () bit yates a SNOT besiege , Sethte bre ehavorpined wii) ihe ioe gone Riel ertl are ee — rien & 2a (Lay Cavs ere wien tea wit) bees pina Sree Caw al Sate pe . slay VOY 86 Awuiretrepen arrive Fe 1 ln eed or} DOA tal . ~J 7 _ Bisa wri ide ann N= bene igrisntet 9 ns 70T. walt eeep f veal 3% — guar ial wank! irae’ cain! weiss yritvure grew elpoen Vienne tS? ele a ar nantheg tab ves es aig ts Ay bored aloes Fig rit evading wt Sn 20h bes ° on rales mist te rd. 078 3 wi beet riper ? nia somal oi! Ger nentor aA tot abla al iit rida) yeieiea’ vicupaet a ; pr he OaAeot) an aeivetbaesd aimnnewsiners “ent pag! = Send ab Coty es aactes: she Benn? yinklers Ayieyl ade nde tga. . a” , apne Nene sri Oy lAN to and-atogt-wnny wl WA, | sae elie shed ar prepa Los Sis e tes) atp of Gatraky ait a> pot sal? pl each Leb ahanin atteread iyo Sumit E ae aC bionerele “eatindiol Helv © eve saa bi omnis mitsdenA nAt : eaeete) mt tes vtientlwytt nein lees rete oe a = ) Reipeutii titel tna alt welt oven Aten Herne el Le fous equ whe eat pit) BA obey ere weak allt Pag i 164 baie Pieye. t= anes eal delat Is says mt a ae A bar ttm: aliaet it se: we rtoy lawn | el eee Sale bot Pe es a ee vase 29 sil ieee ie teenie qidsOyat ben ag Fen "Patrons wie Bie abies hace pn Bet ei . spon aa mul acts : meh a PUS07, Sia wean, aw ti er w oo cs iene : , per bee om = ~ :

AI-modernized reading of the original text

I like variety in food just as I like variety in music. My concerts have always featured contrasts in repertory, and so have my own personal tastes in restaurants. The Twin Cities are so rich in ethnic backgrounds and at the same time so cosmopolitan, and their food traditions are so rich as a result, that you can be as experimental in your eating experiences as you wish. I grew up in upstate New York, my parents hard-working Jewish immigrants. Our family meals were satisfying peasant fare. Years later it was hard for me to believe that I could find that same kind of food in a young, blond state like Minnesota, but it proved to be true. And there was plenty of the equally satisfying German cooking which is akin to it. Not to mention those mouth-watering Scandinavian fish preparations; brilliant triumphs from the French cuisine; Chinese specialties as good as any I ever tasted. And the grass-roots kind of Midwestern American cookery which seemed to me just as exotic and appealing as those others. Of course, I have my favorite gustatorial oases in the Twin Cities. Tor and Kristine Aasheim are old friends, and a visit to Minneapolis would be unthinkable without several meals at their delectable restaurant, La Tortue. For steaks you can’t beat Murray’s. I love the coffee and the butter squares at the New French Cafe. And Leeann Chin cooks up a Chinese storm. I suppose I’m a creature of habit, basically— I always intend to try a lot of new places but I generally return to the familiar spots I’ve learned to enjoy. I don’t like to eat heartily before a concert—no musician does—so my post-concert choices are limited to those restaurants which stay open fairly late, like Rudolph’s. Twin Cities audiences love good music, and as far as I’m concerned, that automatically means they love other pleasures of the heart, mind and body, like food. No wonder good restaurants proliferate there, along with concert subscriptions. Dining In—Minneapolis/St. Paul, Volume II tells you about some of my favorites. Sy TAO Mitch Miller rie 8 TAC ar | : ov «i : . Wigebay a 1 neil soir? uhesn ww aia sn psy ol iv owls wh © as en OD DGS eli tated nm Srill 6 relia A atic v4 oon ye ited’ | katie Vm ae aanaSatcant #4 li de Lerwel ov (ary ea a 4 ‘ ‘—. wees edie} i aoe [” aortebiy na I vas Juni JracheypanlM : a 1 7 fats) .2eyv neste ve hh <ee ow con nll iW. vil ii pe Hd a , bona 40 bbitre ih au Wy i « Vink THe Snlhobarn pa jal S Py ay iy i ee 7 .. rewia yeaierns my iteny yt euRY {i Leppeyftesal often all i ¥ \t8 Sate ee cowe yor oad () bit yates a SNOT besiege , Sethte bre ehavorpined wii) ihe ioe gone Riel ertl are ee — rien & 2a (Lay Cavs ere wien tea wit) bees pina Sree Caw al Sate pe . slay VOY 86 Awuiretrepen arrive Fe 1 ln eed or} DOA tal . ~J 7 _ Bisa wri ide ann N= bene igrisntet 9 ns 70T. walt eeep f veal 3% — guar ial wank! irae’ cain! weiss yritvure grew elpoen Vienne tS? ele a ar nantheg tab ves es aig ts Ay bored aloes Fig rit evading wt Sn 20h bes ° on rales mist te rd. 078 3 wi beet riper ? nia somal oi! Ger nentor aA tot abla al iit rida) yeieiea’ vicupaet a ; pr he OaAeot) an aeivetbaesd aimnnewsiners “ent pag! = Send ab Coty es aactes: she Benn? yinklers Ayieyl ade nde tga. . a” , apne Nene sri Oy lAN to and-atogt-wnny wl WA, | sae elie shed ar prepa Los Sis e tes) atp of Gatraky ait a> pot sal? pl each Leb ahanin atteread iyo Sumit E ae aC bionerele “eatindiol Helv © eve saa bi omnis mitsdenA nAt : eaeete) mt tes vtientlwytt nein lees rete oe a = ) Reipeutii titel tna alt welt oven Aten Herne el Le fous equ whe eat pit) BA obey ere weak allt Pag i 164 baie Pieye. t= anes eal delat Is says mt a ae A bar ttm: aliaet it se: we rtoy lawn | el eee Sale bot Pe es a ee vase 29 sil ieee ie teenie qidsOyat ben ag Fen "Patrons wie Bie abies hace pn Bet ei . spon aa mul acts : meh a PUS07, Sia wean, aw ti er w oo cs iene : , per bee om = ~ :

Dining in--Minneapolis/St. Paul cookbook