Name: Dining in--Minneapolis/St. Paul cookbook
Author: Carla Waldemar

wr fl wa PREFACE A decade or so ago, the Twin Cities may have rivaled London asa place to visit for its music, museums, theater, and pretty green parks and path- ways—but not to dine. To eat, yes: on safe and substantial steak and potatoes, the robust fare that left our palates pleasantly satiated although unstimulated. We loved our T-bone done to a T, with the Minnesota iceberg and Idaho trimmings that signified for us Midwesterners a night on the town. The town and the times have changed. Twin Citians began to travel more, and their taste buds were piqued by what they ate, be it the elegance of aristocratic cuisines or the eclectic delights of ethnic specialties. Travelers, too, came with increasing frequency to our towns, including a colony of young French chefs who set about revitalizing Minnesota menus and preparation standards. Hotels took note and showered us with show- case dining rooms that could rival any in the nation as pavilions of fine cuisine. The favorite long-established dining institutions paid note to patrons’ increased awareness of quality in wine and viands and in their practiced service. Fledgling restaurateurs heard the message and eagerly rose to the challenge, rewarding the discerning diner with innovative menus that delivered what they promised: impeccably prepared plates in tasteful eating quarters. I sense this excitement not only as a frequent patron and reviewer of the cities’ establishments, but in speaking behind the scenes with the res- tadrateurs and their chefs. Their talent and imagination are equaled only by their high standards and pride in their work. Fresh fish is now a daily given, even in the landlocked heart of the Corn Belt. Vegetables are done al dente. Iceberg is matched with more adventurous greenery, bathed in herbs and oils that come from the kitchen’s recipe, not the wholesaler’s. And those kitchens have further come of age: they yield superior sauces, pastry that’s the pride of the bread basket and dessert cart, or authentic in- ternational fare that’s light-years removed from the days of take-home pizza and chow mein. Twin Citians have turned from eating to dining even in their homes. They are investigating the mysteries of food, honing their expertise with cooking classes and doing their marketing with discernment. Now, thanks to the cooperation of the chefs and restaurateurs of the establishments in- cluded in this book, both novices and experienced cooks can duplicate in their own homes an evening of dining on the town. The menus and reci- pes, along with each chef's counsel and tips gleaned from years of training backed up by the school of experience, will open new dining vistas on the home front. So start stirring, phone a few friends, and bon appétit! Carla Waldemar : . Pe i. Peat > (orart i) eu iae “te sale pein 4 , tata aa p may yu wy Tera Vfty rin Hin Stee _ elie | dd bs ! ryriane Bors otesy A uy des OF Wis poet a so Hetdwliis teriedne 4! eueiry loty (i i boatl Oty © ain ot growing ins sHpavoh’ od i «of ver ales i ovrid wh? .othelwmleul - ntirateits\\idhhand 0 Wd entree WARE hae qesdaat cae hngne ODS fika <P) ig Vp me! Wad Wis eo | uf > ove mie ott a" esd lt ; ‘y 0s and ig bw “ines TF ce a ; 7 ‘very hk GVwO4i ; Mite JUS Ai ee 1 iat ‘idtwal? f ‘ Tae ee sari & Lo oor rT ee ee rriveicegt) qeliefen iit sete (ee) ueeeT Le ths 1) peared) ania Cas aw ols , r varlye } Boy io ry Ait porn avate (nies wu ier niiila ling ofan a) Teh ah lus@te nie ten Dee = aret he eicilicng a0 iies tn) Que Seat Dhan eto ath 4 an ta ap celery Cay SOM ONIII 1 Ap etal ed 5 Biinates 7 AN ite Bas J eas Gils a iy WIL) eS ere rar ee iit ey Wie nS ee wl ite -@ >. sfolghe: ). cutrese beattogt : SHLAIGTES ie ron) BD: ats ee ee bar ii wie ty wd? Oi.

AI-modernized reading of the original text

wr fl wa PREFACE A decade or so ago, the Twin Cities may have rivaled London asa place to visit for its music, museums, theater, and pretty green parks and pathways—but not to dine. To eat, yes: on safe and substantial steak and potatoes, the robust fare that left our palates pleasantly satiated although unstimulated. We loved our T-bone done to a T, with the Minnesota iceberg and Idaho trimmings that signified for us Midwesterners a night on the town. The town and the times have changed. Twin Citians began to travel more, and their taste buds were piqued by what they ate, be it the elegance of aristocratic cuisines or the eclectic delights of ethnic specialties. Travelers, too, came with increasing frequency to our towns, including a colony of young French chefs who set about revitalizing Minnesota menus and preparation standards. Hotels took note and showered us with showcase dining rooms that could rival any in the nation as pavilions of fine cuisine. The favorite long-established dining institutions paid note to patrons’ increased awareness of quality in wine and viands and in their practiced service. Fledgling restaurateurs heard the message and eagerly rose to the challenge, rewarding the discerning diner with innovative menus that delivered what they promised: impeccably prepared plates in tasteful eating quarters. I sense this excitement not only as a frequent patron and reviewer of the cities’ establishments, but in speaking behind the scenes with the restadrateurs and their chefs. Their talent and imagination are equaled only by their high standards and pride in their work. Fresh fish is now a daily given, even in the landlocked heart of the Corn Belt. Vegetables are done al dente. Iceberg is matched with more adventurous greenery, bathed in herbs and oils that come from the kitchen’s recipe, not the wholesaler’s. And those kitchens have further come of age: they yield superior sauces, pastry that’s the pride of the bread basket and dessert cart, or authentic international fare that’s light-years removed from the days of take-home pizza and chow mein. Twin Citians have turned from eating to dining even in their homes. They are investigating the mysteries of food, honing their expertise with cooking classes and doing their marketing with discernment. Now, thanks to the cooperation of the chefs and restaurateurs of the establishments included in this book, both novices and experienced cooks can duplicate in their own homes an evening of dining on the town. The menus and recipes, along with each chef's counsel and tips gleaned from years of training backed up by the school of experience, will open new dining vistas on the home front. So start stirring, phone a few friends, and bon appétit! Carla Waldemar : . Pe i. Peat > (orart i) eu iae “te sale pein 4 , tata aa p may yu wy Tera Vfty rin Hin Stee _ elie | dd bs ! ryriane Bors otesy A uy des OF Wis poet a so Hetdwliis teriedne 4! eueiry loty (i i boatl Oty © ain ot growing ins sHpavoh’ od i «of ver ales i ovrid wh? .othelwmleul - ntirateits\\idhhand 0 Wd entree WARE hae qesdaat cae hngne ODS fika <P) ig Vp me! Wad Wis eo | uf > ove mie ott a" esd lt ; ‘y 0s and ig bw “ines TF ce a ; 7 ‘very hk GVwO4i ; Mite JUS Ai ee 1 iat ‘idtwal? f ‘ Tae ee sari & Lo oor rT ee ee rriveicegt) qeliefen iit sete (ee) ueeeT Le ths 1) peared) ania Cas aw ols , r varlye } Boy io ry Ait porn avate (nies wu ier niiila ling ofan a) Teh ah lus@te nie ten Dee = aret he eicilicng a0 iies tn) Que Seat Dhan eto ath 4 an ta ap celery Cay SOM ONIII 1 Ap etal ed 5 Biinates 7 AN ite Bas J eas Gils a iy WIL) eS ere rar ee iit ey Wie nS ee wl ite -@ >. sfolghe: ). cutrese beattogt : SHLAIGTES ie ron) BD: ats ee ee bar ii wie ty wd? Oi.