Dining in--Minneapolis/St. Paul cookbook

— > illows Dinner for Six Cold Cherry Soup Poached Turbot on Sautéed Spinach Veal Tournedos and Sweetbreads in Armagnac Sauce Saffron Rice Green Beans and Carrots Chocolate Soufflé with Pear Sauce Wines: With the Turbot—Joseph Phelps Johannisberg Riesling, Early Harvest With the Tournedos—Simi Sonoma Zinfandel Abdul Suliman, General Manager David Beechman, Food and Beverages Manager David Bidwell, Executive Chef nter the Willows and leave mid-America behind. Enter a world E where stylish transcends the trendy—a world of club-like cosmopolitan chic. Pewter velvet dresses its walls and cushions the curved banquettes. Under smokey glass ceilings, dark mirrored columns create alcoves which are intimate yet separated from the pulse of the room. Table appointments glow in warm peach tones; fresh flowers, poppy-patterned service plates, and delicate crystal complete the look and feel of elegance. A cocoon of luxe within the Nicollet Mall Hyatt Regency, the Willows is not locked into a corporate conception. Beyond the international Hyatt’s insistence on fresh foods and prime viands, it has a character all its own. And the philosophy that informs it is deceptively simple: the finest of cuisine prepared and served by people who care. Waiters in gray coats guide the diner in selecting from succulent entrées, such as the Willow’s forte: spit-roasted duck with sauceboats of savory or sweet fruity toppings. Or, the diner is tempted by such other uncommon entrées as pheasant en crotite stuffed with lingonberries; quail and veal tenderloin sauced with green peppercorns, fresh scallops, and Dover sole; and lamb loin in sabayon sauce. The waiters, who nightly taste new dishes, maintain a fresh interest in the foods they serve. And the service is exemplary, as they keep the citrus-scented goblets brimming with bottled water and recommend a wine with skilled familiarity. Coffee service, indeed, is not a neglected performance at the Willows. After a dessert buffet of puff pastry and buttercream, the delighted diner is served a special Kona brew along with pots of freshly whipped cream and salvers of chocolate bits, zest of orange, and sugar. As final gracenote, ladies receive a long-stemmed flower from the evening’s gray-liveried Rosenkavalier—a finishing touch that makes an evening out at the Willows one that is memorable. Hyatt Regency Hotel 1300 Nicollet Mall Minneapolis COLD CHERRY SOUP 6 pints bing cherries, pitted 1 cup plain yogurt or 1 cuporanige juice sour cream 2 cloves 12 leaves fresh mint 1 stick cinnamon “4 cup whipping cream, 2 tablespoons sugar lightly whipped 1 to2 tablespoons Grand Marnier 1. In a saucepan over medium heat, place the cherries, orange juice, cloves, cinnamon, and sugar. Bring to a boil; then simmer for 1 to 2 minutes to develop the flavor. Remove the cloves and cinnamon stick. 2. Allow to cool slightly, then purée in a blender. Add up to 2 tablespoons Grand Marnier to taste. Stir in the yogurt or sour cream. Cover and chill overnight in the refrigerator. 3. Toserve, ladle the soup into individual serving bowls. Garnish with the mint leaves; float a spoonful of the whipped cream on top. We want to stay ahead of our customers—to provide quality both in atmosphere and in food. POACHED TURBOT ON SAUTEED SPINACH