Spring\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Mostly Full Awakening Moon<\/p>\n
Drove out to Hopkins, through it on Excelsior, then made a left on Shady Oak Road and apparently crossed the line just into Minnetonka.\u00a0 Rothburg Distributing, who are the manufacturer’s rep for Sub-Zero, Asko and Wolf kitchen appliances, open their kitchen classroom up to the UofM once a year and Brenda Langston teaches a three evening course on healthy eating.\u00a0 This is fancy digs for quinoa, tofu and various other healthy dishes, but there they were, boiling and getting chopped and sauteed by none other than the proprietor of\u00a0 (formerly) Brenda’s and now Spoonriver<\/a>.\u00a0 (pic:\u00a0 Brenda cooking at Spoonriver)<\/p>\n \n 40 + of us sat in tiered seating watching Brenda work, assisted by the chef who has worked with her for 23 years.\u00a0 She says, Oh my gosh a lot, usually when referring to some food horror, like the genetically modified grapeseed used to make canola oil or the quality of non-grass fed, non-free range beef.\u00a0 Her cooking approach is pretty pragmatic, though it leans toward ingredients that most Americans don’t use often.\u00a0 Tonight’s examples:\u00a0 quinoa, tofu, sesame oil, parsnips, a huge radish (tender heart?), burdock and Arrowhead pancake mix.<\/p>\n She suggests making a particular dish, like a pot of grains, early in the week, then using them as an entree by themselves, the next night with pasta and the third night in a soup.\u00a0 A good idea.\u00a0 She also makes up items ahead like croquettes of tofu, walnut, garlic, green onion.\u00a0 Surprisingly good.<\/p>\n This course costs $285 for three nights.\u00a0 It includes a cookbook, the presence of Brenda, a breakfast, lunch and dinner with menus prepared in front of your very eyes and the inspiration that comes from being with other upper middle class people who can afford the course, probably know how to eat healthy but have a tough time doing like you do.<\/p>\n Definitely worthwhile.\u00a0 Will there be a sea change at Chez Ellis-Olson because of it?\u00a0 Stay tuned.<\/p>\n Here’s a few items from the dinner menu at Spoonriver:<\/p>\n entree Spring\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Mostly Full Awakening Moon Drove out to Hopkins, through it on Excelsior, then made a left on Shady Oak Road and apparently crossed the line just into Minnetonka.\u00a0 Rothburg Distributing, who are the manufacturer’s rep for Sub-Zero, Asko and Wolf kitchen appliances, open their kitchen classroom up to the UofM once a year and … Continue reading Healthy, Huh?<\/span>
\nFresh Seafood \u2022 Vegetarian Specials
\nSunshine Harvest Grass-Fed Beef \u2022 Daily Special, Vegetable Open
\nBroiled Salmon Okisuki \u2022 Savory Japanese Ginger Broth, Fresh Udon Noodles, Vegetarian Option with Tofu 22 \/ 15
\nSlow Roasted Minnesota Lamb & Vegetable Stew \u2022 Cous Cous Pilaf, Minted Yogurt 22
\nHouse Made Ravioli \u2022 Indian Spiced Potato & Sweet Pea Ravioli, Thai Green Curry, Vegetables. Vegan Option 16.5
\nWarm Duck Confit \u2022 Salad Greens \u2022 Fruit, Stewed White Beans \u2022 Fennel 15.5
\nsalads and light entrees
\nUdon Chicken Salad \u2022 Sliced Free Range Chicken, Udon Noodles, Greens, Vegetables, 15
\nPeanut \u2022 Lemongrass Dressing. Vegetarian Option with Mock Duck
\nGreek Salad \u2022 Greens, Cucumber, Olives, Tomato\u2019s, Pepperoncini, French Sheep Feta, Red Onion 9 \/ 12
\nGreek or Caesar available with Free Range Chicken Breast + 5
\nCaesar Salad 9 \/ 12
\nLocal Charcuterie Plate \u2022 Bison Sausage, Fischer Farms Ham, Wild Acres Duck & Chicken Liver Pat\u00e9, 15
\nPrairie Breeze Cheddar, Pickled Vegetables
\nSpoon Burger \u2022 Minnesota Farm Lamb, House Ketchup, Corn Chips \/ or substitute salad + 2 13
\nMahi Mahi Sandwich \u2022 House Tartar, Lettuce, Tomato on Bun. Corn Chips \/ or substitute salad + 2 13
\nBread<\/p>\n","protected":false},"excerpt":{"rendered":"