Dining in--Minneapolis/St. Paul cookbook

. Wash and core the apples; peel about 1 inch from the top. . Ina small bowl, combine the brown sugar, raisins, and cinnamon. Fill the apples with the brown sugar mixture and place peeled side down in the baking pan. Cover and bake 30 minutes. Turn over and baste with the syrup in the pan. Bake, uncovered, 15 minutes longer. Remove and serve on dessert plates with scoops of the vanilla ice cream. People might be watching their calories at lunch, but at night now they’re looking for desserts. ek, _ — —* - a aT Se eg ae a | eres RD Oe a | qngaleaMt, Sa a be oD ee peieinys sSety! Oe sbiiiiiiedas. Si ai % PIMA Gay |. wie Leorgeiion @ inline) colony Satie: @ Pi Pee! )ye4 a PP we & Ars Fir ss an sen WP Yipes Ghd vi, 10/ OS wal Ae: 7), tree nl) pr “ had yeti Libdinn) ¢1/.Uan~ 0 ihe Cah ond ihe ane tinee i 4k - “Sd, ond 4 eee tp att | 5 SEP ENA Pris 7 nadie rem se eeenaethiaenl filets ; ih hehe apes weawe wget Dinner for Six Negimaki Otoshi Chawan Mushi Sashimi Salmon Teriyaki Beef Teriyaki Shrimp and Vegetable Tempura Sunomono Salad Beverages: With the Appetizers—Numano saké, served hot With the Entrées—Numano Koshu plum wine or Kirin beer After dinner—tea John Omori, Principal Owner Kazutoshi Sogabe, Manager Chikashi Todoroki, Chef ikugawa restaurant, whose name means “river of chrysan- K themums,” is a modern shrine to age-old Japanese cuisine and culture. The dream-come-true of manager John Omori, whose first home was on the shores of the Kikugawa, its serenity is the understated ideal of master Japanese artists. This new restaurant on the skyway level of the Pillsbury Center is an arcade of clear glass that overlooks the building’s many-angled atrium and the open-air plaza across the avenue. Transparent aquariums, polished ash-blond curves of wood, and deep tones of mahogany and plum form the backdrop for the sleek design that melds the contemporary with the past. An angled room holds a tiny sushi bar with a panoply of seafood morsels displayed in lacquered serving boxes. Stretching beyond are tables outfitted with cooking burners and a tatami area for traditional cushioned seating. “The chrysanthemum is the traditional symbol of the Japanese Imperial court,” John advises, “and we serve our guests with traditional hospitality.” Japanese-born servers, clothed in obis and kimonos, provide the preliminary warm towel refresher, followed by a multiplicity of dainty courses. “The whole meal is an appetizer. You just keep on eating and drinking.” Under the direction of a Tokyo-trained head chef, Kikugawa’s cuisine is characterized by lightness, delicacy, and simplicity. “We try to preserve the natural flavors,” points out the manager. “Instead of mincing, puréeing or seasoning ingredients into oblivion, the food’s intrinsic color, shape, and texture are given equal billing with taste. “Even the fresh raw garnishes are designed to represent nature— birds and flowers, never an artificial form.” This dedication to artistry is no less apparent in the extensive variety of cooking styles which make up Kikugawa’s many-course gourmet dinners: uncooked sushi and sashimi, sukiyaki, teriyaki, fondue-style shabu-shabu, deep-fried tendrils of tempura, with curls of pickled ginger always available for cleansing the palate. For dessert in Japanese fashion, Kikugawa offers pungent pickles and rice. For those who crave a touch of sweet, John recommends flavored ices or sweet red beans which “may not sound too good,” he smilingly admits, “but which really are!” Pillsbury Center 200 South 6th Street Minneapolis In a formal Japanese dinner called kaiseki ry6ri, the Negimaki, Otoshi, Chawan Mushi, and Sashimi are served in consecutive order before the featured teriyaki and tempura dishes.