Twin Cities Dinner in White Attracts 350 Participants
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The pop-up dinner event draws a large crowd for their annual event
The event is free and organized by anonymous hosts.
More than 350 Twin Citians gathered at the Minneapolis Sculptural Garden for a communal dinner on July 20th, the Pioneer Press reports. It was the third year a group of strangers, dressed in all white, gathered for the flash-mob-style dinner party in the Twin Cities. The event is modeled after Dinner en Blanc in France, a 25-year tradition nearly 15,000 people participate in annually.
The Twin Cities event is free and organized by anonymous hosts. Last year, the event was in Rice Park in downtown St. Paul. The hosts announced the date of the event months in advance, but the location was not revealed until an hour before the dinner.
The turnout was the best of the three years. The first year 125 people attended. Each table is responsible for themselves, and creates their own magical event. Dinner items people brought included French cheeses, lasagna, and oysters. People brought candles and flowers, and at the end of the evening sparklers were lit.
For more information about the event, check out their Facebook page.
The Native American Side Of The Thanksgiving Menu
Everyone knows the schoolhouse version of the first Thanksgiving story: New England pilgrims came together with Native Americans to share a meal after the harvest. The original menu was something of a joint venture, but over the years, a lot of the traditional dishes have lost their native flavor.
For those who want to create a feast that celebrates the flavors that Native Americans brought to the table, Chef Richard Hetzler put together an entire menu of options from his award-winning cookbook, The Mitsitam Cafe Cookbook.
The recipes are drawn from the Mitsitam Native Foods Cafe at the Smithsonian National Museum of the American Indian, where Hetzler was lead chef until summer 2014. Since opening the cafe, he told NPR's Celeste Headlee he observed a growing interest in native cooking.
Hetzler attributes it to Americans wanting to know more about their history, and to the health benefits of native foods. (Look no further than the "Sioux Chef's" forthcoming restaurant in the Twin Cities, too.) He tried to stay true to that tradition by keeping his recipes simple.
"There's not a lot of stuff put into them to change those flavors or manipulate what you're tasting," Hetzler said. "You're getting the true healthiness of that dish." Hetzler also took indigenous foods and ingredients from different regions throughout the Western Hemisphere, and adapt them to today's palate.
The 'Sioux Chef' Is Putting Pre-Colonization Food Back On The Menu
"If you think about the history of food," said Hetzler, "a lot of that dates back to Native Americans and what they were doing." Those methods include cooking dishes with ingredients that have a natural synergy. Hetzler's Three Sisters Salad uses corn, beans and squash that have been traditionally planted and grown together.
For hesitant home cooks, Hetzler isn't asking you to throw out grandma's recipes. "Branch out, try one thing," he said. "Nobody wants to change their whole meal. But you could incorporate one piece and start making traditions of your own, that carry down to your children or your family members, and keep going from there."
The following recipes are excerpted from The Mitsitam Cafe Cookbook by Richard Hetzler:
Three Sisters Salad
In Haudenosaunee (Iroquois) villages, as in many other Native communities, women planted, hoed, weeded, and harvested communally, often working in large groups. The staple crops they grew — corn, beans and squash — came to be known as The Three Sisters. Not only do the three foods grow well together (the beans climb the natural trellis provided by the cornstalks, while the broad-leaved squash plants spread out below, preventing weeds and keeping moisture in the soil), but when cooked together they provide nearly complete nutrition.
Here, grilled squash and corn are mixed with cranberry beans and yellow and red tomatoes.
6 tablespoons apple cider vinegar
1/4 cup honey
3/4 cup canola oil
Salt and freshly ground pepper to taste
2 zucchini, halved lengthwise and seeded
2 yellow summer squash, halved lengthwise and seeded
2 ears corn, husked
1/4 cup canola oil
Salt and freshly ground pepper to taste
2 cups cooked cranberry beans, drained
1 medium yellow tomato or 3/4 cup yellow cherry tomatoes, diced
2 plum (Roma) tomatoes or 3/4 cup cherry tomatoes, diced
For the vinaigrette: In a small bowl, combine all the ingredients and whisk to blend. Cover and refrigerate for at least 1 hour, or up to 10 days.
For the salad: Prepare a hot fire in a charcoal grill, or preheat a gas grill to high. Brush the zucchini, squash, and corn with oil. Season the vegetables on all sides with salt and pepper. Grill the zucchini and squash until crisp-tender and grill-marked on both sides, about 10 minutes. At the same time, grill the corn until lightly browned, turning to cook all sides, 4 to 5 minutes.
Transfer the zucchini and squash to a cutting board and finely dice, then empty into a large bowl. Cut the kernels from the corn and add to the bowl along with the beans and the yellow and red tomatoes. Add 1/4 cup vinaigrette and toss to coat. Season with salt and pepper and toss again.
Serve at room temperature or cold.
Roasted Root Vegetables With Mustard Seed Vinaigrette
3 tablespoons cider vinegar
2 tablespoons honey
1 1/2 tablespoons whole-grain mustard
1/2 cup canola oil
Salt and freshly ground pepper to taste
2 tablespoons black or yellow mustard seeds
3 to 4 carrots, peeled and cut into 1-inch cubes
2 to 3 parsnips, peeled and cut into 1-inch cubes
2 red potatoes, peeled and cut into 1-inch cubes
2 turnips, peeled and cut into 1-inch cubes
1 to 2 golden beets, peeled and cut into 1-inch cubes
1/4 cup canola oil
Salt and freshly ground pepper to taste
For the vinaigrette: In a medium bowl, combine the vinegar, honey, and mustard. Gradually whisk in the oil until incorporated. Stir in the salt, pepper, and mustard seeds. Cover and refrigerate.
For the salad: Preheat the oven to 350°F. Put the vegetables in a medium bowl and toss with the oil, salt, and pepper. Spread on a rimmed baking sheet and roast until crisp-tender, 50 minutes to 1 hour. Remove from the oven and let cool slightly.
Transfer the roasted vegetables to a medium bowl and add the vinaigrette. Toss to coat. Taste and adjust the seasoning.
Roasted Maple Brined Turkey Breast With Crab Apple And Cranberry Relish
1 1/2 cups maple syrup
1 cup kosher salt
1 cup sugar
6 fresh sage leaves
4 fresh thyme sprigs
3 bay leaves
1 teaspoon crushed dried juniper berries
1 teaspoon cracked black peppercorns
1 tablespoon allspice berries
8 cups water
4 cups ice cubes
1 6-pound organic bone-in single turkey breast
or 1 2-to 3-pound boneless turkey breast
3 tablespoons unsalted butter at room temperature
Salt and freshly ground pepper to taste
1/4 cup unsalted butter
1/4 cup maple syrup
In a large, nonreactive stockpot, combine all the brine ingredients except the ice. Stir to dissolve the salt and sugar. Bring to a boil over high heat and cook for 3 minutes. Remove from the heat, add the ice, and set aside to cool to room temperature. Add the turkey breast, cover, and refrigerate for at least 2 days, or up to 3 days.
Preheat the oven to 325°F. Remove the turkey breast from the refrigerator and the brine. Rinse, pat dry, and rub with the butter, both under and on top of the skin. Season on both sides with salt and pepper. Place the turkey breast on a rack in a roasting pan and roast 2 to 2 1/2 hours for a bone-in breast or 30 to 45 minutes for a boneless breast.
Meanwhile, for the maple butter baste, melt the butter over low heat in a small saucepan. Add the maple syrup and increase the heat to high. Bring to a rolling boil and remove from the heat.
Cook the turkey for about 15 minutes longer, basting with the maple butter every 5 minutes. The turkey is done when an instant-read thermometer inserted into the center of the breast and not touching the bone registers 150 to 165°F (150°F will provide juicier white meat). Remove from the oven and transfer to a carving board. Tent with aluminum foil and let stand for 10 minutes. Carve the turkey breast and serve with the relish, if desired.
Crabapple And Cranberry Relish
8 ounces unpeeled crabapples or Granny Smith apples, cored and diced
1 cup fresh or frozen cranberries
1/2 cup sugar, plus more to taste
1/4 cup cranberry juice
In a nonreactive saucepan, cook the crabapples or apples over medium heat until soft, 8 to 10 minutes. Add the cranberries and cook until they start to release their liquid, 8 to 10 minutes. Add the ½ cup sugar and stir to dissolve. Add the cranberry juice. Taste and add more sugar if necessary. Use immediately, or cover and refrigerate for up to 3 days.
When reservations were created in the mid-1800s, the U.S. government promised to supply Native people with "commodity" foods to replace the subsistence foods that were no longer available to them. For European Americans, a basic commodity is wheat, so wheat flour became a staple for people whose diets for thousands of years had been based on corn. Over the past 150 years, this change has had many effects on Native American cooking, not the least of which is the invention of fry bread. One of the most popular and delicious (and least healthful) of modern Native foods, fry bread is for many communities both a festival and an everyday food.
Recipes and techniques vary, but the result is basically the same: a dough leavened with baking powder and deep-fried until puffed and golden brown.
Makes 6 round flat breads
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons sugar
3/4 cup milk, plus more if necessary
Corn or canola oil for deep-frying
Sugar mixed with ground cinnamon for topping (optional)
In a medium bowl, combine the flour, baking powder, salt, and the 2 tablespoons sugar. Stir with a whisk to blend. Stir in the 3/4 cup milk to make a stiff dough, adding a bit more if necessary. On a lightly floured board, divide the dough into 6 pieces. Form each into a ball, then roll into a disk about ¼ inch thick.
In a Dutch oven or deep fryer, heat 3 inches oil to 350°F on a deep-fat thermometer. Using a sharp knife, cut an X in the center of each dough disk. Place one disk at a time in the hot oil and cook until golden brown, about 2 minutes on each side. Using tongs, transfer to a paper towel–lined plate to drain. Keep warm in a low oven while frying the remaining disks.
Serve at once, either plain or sprinkled with cinnamon sugar.
Bannock Bread With Berries
1 cup all-purpose flour
1/4 cup sugar
1 3/4 teaspoons baking powder
Pinch of salt
3 tablespoons cold unsalted butter
1/4 cup ice water
1/4 cup heavy cream
2 cups fresh blackberries
2 cups fresh raspberries
Preheat the oven to 350°F. Butter a baking sheet.
In a medium bowl, combine the flour, 2 tablespoons of the sugar, the baking powder, and salt. Stir with a whisk to blend. Using a pastry cutter, cut in the butter until the mixture resembles coarse meal. Using a fork, stir in the cold water just until the dry ingredients begin to come together.
On a floured board, form the dough into a disk. Wrap in plastic wrap and let rest for 15 to 20 minutes.
Roll the dough out to a thickness of 1/2 inch. Using a 3-inch biscuit cutter, cut out 4 rounds of dough. Transfer the rounds to the prepared pan and bake for 15 to 20 minutes, or until lightly browned. Remove from the oven. Transfer the rounds to a wire rack and let cool slightly.
Meanwhile, in a deep bowl, beat the heavy cream until soft peaks form. Beat in the remaining 2 tablespoons sugar.
To serve, place one round on each of 4 dessert plates and top each serving with whipped cream and berries.
Remove from oven and serve the catfish nuggets with pasta, oven-roasted potatoes or steamed vegetables like green beans.
Things You'll Need
Rest cooked cornmeal-coated catfish nuggets on a cooling rack prior to serving to keep them crispy.
When purchasing fresh fish, make sure it has a fresh odor, firm texture and a moist appearance.
When purchasing frozen fish, make sure it is solidly frozen and doesn't have an odor. Do not purchase frozen fish if there are any white, dark, icy or dry spots present.
Catfish have a tough, inedible skin so make sure it is removed prior to cooking.
Consumption of undercooked fish can result in a foodborne illness. Insert an instant-read thermometer into the thickest part of the fish. When the thermometer reads 145 F, it's done.
- 2 large zucchini
- 1 tablespoon salt
- 1 pound ground beef
- 1 ½ teaspoons ground black pepper
- 1 small green bell pepper, diced
- 1 onion, diced
- 1 cup tomato paste
- 1 (16 ounce) can tomato sauce
- ¼ cup red wine
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh oregano
- hot water as needed
- 1 egg
- 1 (15 ounce) container low-fat ricotta cheese
- 2 tablespoons chopped fresh parsley
- 1 (16 ounce) package frozen chopped spinach, thawed and drained
- 1 pound fresh mushrooms, sliced
- 8 ounces shredded mozzarella cheese
- 8 ounces grated Parmesan cheese
Preheat oven to 325 degrees F (165 degrees C). Grease a deep 9x13 inch baking pan.
Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt set aside to drain in a colander.
To prepare the meat sauce, cook and stir ground beef and black pepper in a large skillet over medium high heat for 5 minutes. Add in green pepper and onion cook and stir until meat is no longer pink. Stir in tomato paste, tomato sauce, wine, basil, and oregano, adding a small amount of hot water if sauce is too thick. Bring to a boil reduce heat and simmer sauce for about 20 minutes, stirring frequently.
Meanwhile, stir egg, ricotta, and parsley together in a bowl until well combined.
To assemble lasagna, spread 1/2 of the meat sauce into the bottom of prepared pan. Then layer 1/2 the zucchini slices, 1/2 the ricotta mixture, all of the spinach, followed by all of the mushrooms, then 1/2 the mozzarella cheese. Repeat by layering the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella. Spread Parmesan cheese evenly over the top cover with foil.
Bake for 45 minutes. Remove foil raise oven temperature to 350 degrees F (175 degrees C), and bake an additional 15 minutes. Let stand for 5 minutes before serving.
9 Dude Ranches to Visit in the Texas Hill Country
The Texas Hill Country offers visitors various ways to enjoy the cowboy life. The area’s dude ranches and guest ranches are known for their hospitality and fun activities, and they attract visitors from all walks of life from around the world. Dude ranches usually have organized activities, including guided horseback riding tours, wrangling demonstrations, classes, sometimes even great fishing with an open-face reel. Guest ranches have less organized activities, so visitors can make their own plans in a quiet atmosphere.
Bandera is the “Cowboy Capital of the World” and boasts more guest and dude ranches than would fit on this list. Each ranch listed below has its own personality and activities, so there’s something for everyone. Check out these fun-filled dude ranches!
1. Dixie Dude Ranch – Bandera
Dixie Dude Ranch was founded over 75 years ago and is a real, working ranch, which raises longhorn cattle, pigs and Spanish goats. The cowboys who work the horses on the ranch also train for and compete in rodeos. The facilities include an arena for lessons, pool, hot tub, playground, basketball, volleyball, and hiking and nature trails. Guests can enjoy horseback riding, fishing, bonfires, hayrides and Western entertainment. They can also hunt for fossils or arrowheads or explore the century-old barn and Range War Cemetery.
The 725-acre dude ranch includes 20 separate units within duplex cabins, cottages, lodge rooms and a two-story bunkhouse.
2. Flying L Hill Country Resort – Bandera
This 86-room, western-style resort is a guest ranch, rather than a working ranch. It does, however, offer horseback riding and lessons. The head wrangler, Tawni Solise, is a rodeo circuit star and has been with the Ranch for over 15 years.
Other activities include fishing, hayrides, swimming, tennis, basketball and an 18-hole, championship golf course and driving range. This family-friendly ranch has a petting corral, playground, three-acre water park, as well as a campfire and s’mores every night.
3. 7 Canyons Ranch – Tarpley
This beautiful guest ranch is tucked away in the scenic canyons of the western Texas Hill Country. The breathtaking vistas and peaceful solitude are perfect for retreats and reunions. The 4,000 square-foot lodge sleeps up to 28 people. It has eight air-conditioned rooms, each with a private bath and most with two queen size beds. The nearby Hunter’s lodge sleeps an additional four. Separate facilities include a large caterer’s kitchen and dining hall, which can serve up to fifty. Additional seating is available outside.
7 Canyons Ranch was once a game ranch. It is no longer available for hunting, but features exotic game species such as antelope, Dahl sheep, red deer and whitetail deer.
4. Silver Spur Guest Ranch – Bandera
This family owned and operated guest ranch is adjacent to the Hill Country State Natural Area, which guests can use for horseback riding, fishing, camping and wildlife watching. The ranch has a junior Olympic size swimming pool, the largest pool in the area.
Accommodations include 15 western-style rooms and cabins, which are named after Old West legends such as Wyatt Earp and Jesse James. They also have a spacious lodge perfect for reunions, retreats, weddings and other special events.
5. Rancho Cortez – Bandera
The family owned and operated Rancho Cortez is also adjacent to the Hill Country State Natural Area and touts itself as both a dude ranch and a cowboy fitness ranch. Owner Larry Cortez, with the help of his son and daughter, lead horseback riding, lessons, cattle roundups and lasso lessons. Larry’s wife, Mary Cortez, directs the fitness ranch, where visitors work with certified trainers to meet weight loss or fitness goals.
The ranch has 15 deluxe suites and bunkhouse with porches, two RV spaces, pool, hot tub, outdoor spa and workout gym. Big groups can rent the lodge for retreats, meetings, or reunions.
6. 2E Twin Elm Guest Ranch – Bandera
Founded in 1939, this is one of the oldest dude ranches in the Hill Country and home to several world champion rodeo stars. It spans 230 acres on the Medina River and offers primitive camping and RV sites in addition to their 21 rooms in cabins and bunkhouses. Guests can enjoy horseback riding, swimming, hayrides, hiking, wildlife viewing, fossil hunting, campfires, games and river swimming and tubing. The ranch also holds a rodeo every Friday night, which includes bull riding, steer riding, barrel racing and roping.
This is a great place to get away and completely relax, as Twin Elm does not have televisions or in-room telephones!
7. Mayan Ranch – Bandera
The 350-acre Mayan Ranch has been owned and operated by the Hicks family for more than 50 years. Visitors can enjoy horseback riding, swimming in the pool, volleyball, basketball, horseshoes, nature trails, barbecues, hayrides, a cowboy breakfast on the trail, dinner at Old West Town, music and dancing. The ranch also has a general store and some of the best Tex-Mex cuisine around! It is situated along the Medina River, so guests can go swimming, fishing or tubing.
During the summer, the ranch has weekly Fiesta nights with margaritas, a five-piece mariachi band, a pinata, a hayride and a talent show. Accommodations include 68 rooms in cottages or lodges, and some rooms have fireplaces, VCRs and microwaves.
8. Hill Country Equestrian Lodge – Bandera
This guest ranch is a true horseback riding destination just 10 minutes from golf, shopping, dining and entertainment in Bandera. The ranch offers rides, lessons, clinics and camps for novice and experienced riders of all ages. The beautiful surrounding Hill Country provides breathtaking vistas and 6000 acres of countryside to view native plants and wildlife.
Guests enjoy luxury accommodations in a secluded, private cabin with a kitchen, sunroom and limestone fireplaces or a suite with a sunroom and kitchen.
9. West 1077 Guest Ranch – Bandera
This guest ranch was established on an old cattle ranch and embraces the simple life of the Old West. Guests can book a private horseback ride, relax in the swimming pool, dine at the old-world-style cowboy lodge, and play games like pool, ping-pong and badminton. The nearby Hill Country State Natural Area offers more than 40 miles of trails for hiking mountain biking or studying the native wildlife.
Accommodations include 14 newly renovated cabins with cedar furniture and private porches. Breakfast and lunch are included and served in the spacious cowboy lodge.
St. Lucia Day Cookies
Our next guest, Kristin Schell, shares a similar passion…gathering people at her table. In fact, she comes from a rich heritage of gathering folks starting with her husband’s grandfather who ran The Schell Cafe in the early 1900’s. We would’ve loved to meet him. He seems like our kinda guy. Following in tradition, Kristin has baked up a delicious cookie and is sharing it with you, our guests, today at LoveFeast Table.
Tradition. Family. Food. All key ingredients this time of year as we celebrate the holidays. The word holiday is derived from ‘holy day’ and means to set apart and make special.
Our family enjoys learning about other cultures and different holiday traditions from around the world. We love to celebrate St. Nicholas Day on December 6th and each year Tony chooses a culinary theme for our Christmas Eve dinner.
As we cook the feast for family and often friends, we learn as much as we can about Christmas traditions from around the world. Aromas, tastes, and stories from Italy to New Orleans have delighted all generations gathered around our table over the years.
For our family, the point of learning about other traditions isn’t to add more ‘to do’ in an overstuffed season. It’s just the opposite. Rather, it’s a way for our family to pause from the hustle and bustle during this expectant, hope-filled season and remember the holy in holiday.
Today is St. Lucia Day. Lucia is the patron saint of light in Sweden today is celebrated throughout Europe. Born in Italy in the third century AD to a noble Greek family, Lucia was brought up a in a time of severe persecution for those of the Christian faith. Devastated by plans for an arranged marriage to a pagan man, Lucia renounced the wedding and chose to dedicate her life to God and give her share of the family fortune—her dowry—to the poor. Her behavior was viewed as so strange she was thought to be possessed with evil spirits. Lucia steadfastly clung to her faith and was martyred on December 13, 304.
In Sweden, St. Lucia Day is one of the most cherished Advent celebrations. Early in the morning on Dec. 13th the eldest daughter (with help from her mother, if she needs) portrays Lucia. Dressed in white with a crown of lighted candles on her head, she awakens the rest of the family with a tray of freshly baked bread, cookies, pastries, coffee, and hot chocolate. As she serves the sweet treats, she reminds her family the reason we celebrate Christmas is the Light of the World, Jesus.
Our oldest daughter loves making these traditional Christmas cookies. She made a batch yesterday to share with the rest of the family this morning on St. Lucia Day.
Where to Order Last Minute New Year’s Eve, and New Year’s Day Meals in the Twin Cities
The end of the year is finally in sight, and never before has auspicious eating been more important than the shut down of 2020. Instead of looking back, let’s look forward, with fingers all buttery and a heads lightened by tiny bubbles. From fully indulgent feasts to simple take out, these are the best dinners to ring in 2021, the year that can only be better than the last, because that bar is on the ground floor.
Travail: the Luxury Package
The height of luxury for a four party crew
The Travail crew does not mess around when it comes to a good time and this New Year’s Eve is no exception. The full package includes an opulent dinner and full brunch set up for the following day. Each order includes king grab, waygu tataki, a huge charcuterie spread, cacio e peppe with black truffles, white asparagus with truffle hollendaise, chocolate truffles, profiteroles, and giant chocolate chip cookie dough balls. For brunch the following morning, there are four croque madam sandwiches, with mornay sauce, a salad (because balance), and a quart of bloody virgin Mary mix. And, if you really want to invest in a bright 2021, there are still Travail memberships available for purchase with all kinds of goodies including that infamous Sexy Chef calendar.
Joan’s in the Park
Ultimate romance for a couple
Order from an a la carte menu from one of St. Paul’s most romantic and intimate restaurants, to recreate just a little of that magic at home. Start with steak tartare or lobster toast with sauce gribiche and move into entrees like day boat scallops or New York prime steak. Don’t miss dessert or adding on a bottle of wine.
Chef Karyn Tomlinson is known for elegant, crowd-pleasing comfort foods at her new restaurant Corner Table
Myriel’s NYE A la Carte Menu
Feeds: As Many As You Want
Karyn Tomlinson’s Highland Park restaurant is serving classics for New Year’s Eve, including a box packed full of fresh oysters and other seafood from $75. Evening dining for one is an occasion worth ringing in, with Parisienne gnocchi for $32 and an optional, shockingly affordable bottle of bubbly picked out by wine expert Erin Ungerman for just $22.
Spoon and Stable: GK at Home
Celebrity chef dining for you and a friend
Gavin Kaysen’s refined restaurant is arguably the finest in luxury dining in the Twin Cities. Since ringing in the year in the dining room isn’t an option this year, taking home the experience will suffice quite nicely. On the menu are caviar with blinis, cauliflower custard with lobster, foie gras en jar, carrot hummus with socca, smoked salmon crepes, duck pithivier with black truffle sauce, and monkey bread that could be eaten at midnight or in the morning, depending on how the night goes. There are also some optional add on wines that range from luxurious to more affordable, but are equally special.
Tilia and St. Genevieve: Treat yo self
Make a solo NYE an occasion to remember
Have yourself a very chef Steven Brown New Year with seared scallop, braised salsify, chestnut gnocchi, pork secreto with romanesco, and banana cake, from both of his restaurants. There are fun add ons, too with extra appetizers and gorgeous bottles of wine.
Inside Mucci’s Trattoria Jes Lahay/Eater Twin Cities
When all you want is comfort.
This year has had enough unexpected turns - I mean, murder hornets. For the love of all things good, let’s just stick with what’s simple and undoubtedly good. Meals at Mucci’s are winners 100% of the time. Dive into the cuisine equivalent of your favorite sweats for pasta, an auld lang sign pizza with truffle cream, Tallegio, leeks, fresh truffles, and then maybe some more pasta. Choose your own adventure and maybe add on a charcuterie spread or grasshopper whoopie pie for dessert.
Pig Ate My Pizza Brunch
Invest in pizza brunch now as insurance against a NYE regrets.
A proper decadent brunch that doesn’t even begin until 1pm January 1. Let the PAMP crew delivery some seriously hearty brunch goods to kick off 2021 on the right foot. There’s a massive breakfast burrito, par-baked pizzas, kouign amann, and more.
There is never a wrong time for a Parlour burger Joy Summers
Parlour Burgers for Brunch
Borough is serving brunch for New Year’s Day and takeaway options include the famous Parlour burger from the restaurant’s downstairs sister. Grab a burger, plus an Old Fashioned kit (no one judges on NYD.) Or grab a decadent Monte Cristo and some funky brussels sprouts to chase away any lingering demons from the night before.
The Bungalow Club for Dinner & Brunch
Smorg and board NYE and day.
Cost: $75 dinner and $50 brunch
This little Italian gem in Minneapolis’ Longfellow neighborhood has a spread of potted goodies and an optional smorgasbord to order for ringing in the New Year. Order all kinds of crackers and dippy things for the evening and add on a bake-at-home brunch for the following day. The brunch menu boasts eggs-in-purgatory, wild rice Italian sausage, salad, bread, and more. Plus, there are optional add-ons like their killer deviled eggs and a french toast kit. Don’t forget to add on a bottle of bubbly as well.
Tongue in Cheek
A little barbecue and a vegan’s best bet
Head to the eastside for NYE takeout ribs, the restaurant is serving all kinds of lip-smacking take-and-bake comfort special for the holiday Korean barbecue pork ribs, potato pave, or a sumptuous cheesy cauliflower take and bake. Plus, the restaurant will continue to serve its entire menu available for takeout on the 31st. That means one of the finest rotating vegan special’s is also up for grabs. Don’t sleep on the cocktail kits, either, plenty of fresh beverage selections just needing a little dose of something strong from your home bar.
Classic Chicken Names
- Turn to Color for Inspiration: You can name your chicken based on its color. For example, you can name your chick Rouge, Sliver, Amarillo, or Coffee.
- Personality Matters: Is your chicken skittish, bold, or crotchety? Names like Old Gramps, Bashful, or King Kong can perfectly illustrate your chick&aposs personality.
- Cities and States: Why not name it after a city or state? You can either choose your hometown, your parent&aposs hometown, or some place you love. Cheyenne, Wyoming, Tucson, or Reno are all beautiful names.
- Singers: If you&aposre a big fan, why not name your chicken in that singer&aposs honor. Some examples include Dolly Parton, James Brown, Michael Jackson, Prince, Luke Bryan, Garth Brooks, Bruno Mars, or Justin Bieber.
- Cartoon Characters: There are some famous animated chickens you can name your chick after, such as Chicken Little, Foghorn Leghorn, Sheldon, Lady Cluck, or Rocky.
A Menu Made For MVPs
Menu availability may be limited and is subject to change.
Nutrition, Allergen & Preparation Guide
*Note: All food items are prepared in shared fryers and on shared surfaces cross contamination with any allergen can occur.
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Entry rules The Contest must be entered by submitting a comment on the Giveaway entry announcement post, in which two another Instagram users must be appropriately tagged, and by following Twin Peaks Restaurant @twinpeaksrestaurants at https://www.instagram.com/twinpeaksrestaurants/ or liking Twin Peaks Restaurant @twinpeaksrestaurant at https://www.facebook.com/twinpeaksrestaurant/. Each comment with two tags counts as one entry. The individual must meet all Contest requirements to be eligible to win a prize. Incomplete entries or the ones which are not in alignment with the rules, requirements, and specifications will be disqualified by Twin Peaks Restaurant. Any attempt of circumvention of the rules will result in immediate disqualification from the Contest.
Web Entries Participants must meet all required fields (including, if applicable, the following instructions on how to properly enter to win) or the entry will be characterized as incomplete and will not qualify.
Original Content Ownership By participating in the Contest, each Participant guarantees that they are the exclusive owner of the copyright and all other proprietary rights in any and all materials and content submitted by the Participant to enter the Contest. The Participant further claims and guarantees that they have the right to grant to any third party the right to use, reproduce, distribute, perform and display any photo, display name or text other information obtained from the user’s Instagram profile. Any unauthorized samples or performances of another artist’s material could be subject to fines, royalty fees, and/or legal action for which the Participant agrees to indemnify, defend and hold Twin Peaks Restaurant harmless. Twin Peaks Restaurant may use any photo, audio file, video, or text on-demand on Twin Peaks Restaurant’s or its affiliates’ websites.
Rights Granted by Contest Participants By entering this Contest and sending your information, the Participant understands and agrees that Twin Peaks and/or anyone acting on behalf of Twin Peaks Restaurant has the right, where permitted by law, to use the content and personal information for any promotional purposes without limitation and without any further compensation, notice, review, or consent.
Disclaimer of Responsibility Twin Peaks Restaurant is not responsible for problems with Contest entries, including but not limited to, entries which are lost, late, misdirected, damaged, incomplete, illegible, or cannot be completed due to electronic or technical difficulties, even if the problem is the result of the sole or partial negligence of Twin Peaks Restaurant.
Prizes Winners of the Contest (hereinafter “Winners”) will receive one of three prizes – the Man Cave Brew Bundle (Twin Peaks Man Cave Neon Sign, Coors Light Home Bar Kit: Mini-Refrigerator, Neon Sign, Cocktail Table & Stools), The Game Day Bundle (75” Ultra-Thin LG SmartTV, Miller Lite Tailgate: Corn Hole, Ice Chest & 10’x10’ Tent), or The Peaks Bundle (Twin Peaks Corn Hole Boards, Brewery Cooler, Pop Socket, Ogio Backpack, Koozie, Twin Peaks Sweatshirt, Twin Peaks Brewery Hat). Prize-related expenses including all federal, state, and local taxes represent the sole financial responsibility of the Winners. The prize is given with no written, express, or implied warranty. Any prize not claimed within 30 days will be forfeited by the winner and remain the property of Twin Peaks Restaurant. Acceptance of the prize gives Twin Peaks Restaurant permission to use the Winners’ personal details and photo, video, or text for advertising purposes without further compensation, unless it is prohibited by law.
Winners Selection and Notification Winners will be selected by random drawing, under the supervision of Twin Peaks Restaurant. Winners will be informed about the prize by direct message on Facebook or Instagram within 7 days following the Winners selection to claim the prize. Twin Peaks Restaurant is not responsible if the Winners fails to receive the notice about the prize due to any security settings or provision of incorrect contact information. If the Winners fails to respond within the required time period, the prizes may be forfeited and an alternate Winners may be selected based on the aforementioned judging criteria. If the Winners are considered a minor in their place of residence, Twin Peaks Restaurant reserves the right to place the prize in the name of the Winners’ parent or legal guardian who will be requested to sign the Declaration of Claim on the Winners’ behalf. Acceptance of the prize given in this Contest is in accordance with any and all federal, state, and local laws and regulations. If the Winners are disqualified for any reason, Twin Peaks Restaurant is not obliged to provide an alternate prize or extend the Contest Period in any way, and all privileges as Winners will be terminated immediately. Participants who provide false, fraudulent or deceptive entries or who engage in false, fraudulent or deceptive acts in connection with the Contest will be disqualified and subject to criminal prosecution.
How to Claim the Prize The Winners will be notified by private message and depening on their location, their prize will be mailed to them directly or picked up at Twin Peaks Restaurant at 5151 Belt Line Road #1200, Dallas, TX 75254. The prizes may be picked up any time between the hours of 11 a.m. – 5 p.m. CST Monday-Friday, excluding holidays. Winners are required to provide (1) a valid government-issued photo identification depicting the proof of age and (2) a valid taxpayer identification number or social security number. The social security number will be used for tax-reporting purposes. Twin Peaks Restaurant reserves the right to deny awarding the prize if the winner fails to provide a satisfactory identification.
Terms & General Conditions Twin Peaks Restaurant reserves the right to cancel, terminate, modify or suspend the Contest should virus, bug, non-authorized human intervention, fraud, or any other cause affect the administration, security, fairness, or proper conduct of the Contest. If such case occurs, Twin Peaks Restaurant may select the Winners from all eligible entries. Any attempt by an entrant to deliberately damage the Winners selection process and the legitimate operation of the Contest may be a violation of criminal and civil laws.
Limitation of Liability By entering the Contest, You agree to release and hold harmless Twin Peaks Restaurant and its subsidiaries, affiliates, advertising and promotion agencies, partners, representatives, agents, successors, assigns, employees, officers, and directors from any liability, illness, injury, death, loss, litigation, claim, or damage that may occur, directly or indirectly, whether caused by negligence or not, from: (i) such entrant’s participation in the Contest and/or his/her acceptance, possession, use, or misuse of any prize or any portion thereof (ii) technical failures of any kind, including but not limited to the malfunction of any computer, cable, network, hardware, software, or other mechanical equipment (iii) the unavailability or inaccessibility of any transmissions, telephone, or Internet service (iv) unauthorized human intervention in any part of the entry process or the Contest (v) electronic or human error in the administration of the Contest or the processing of entries.
Disputes and Arbitration THIS CONTEST IS GOVERNED BY THE LAWS OF THE UNITED STATES OF AMERICA, WITHOUT RESPECT TO CONFLICT OF LAW DOCTRINES. As a condition of participating in this Contest, the participant agrees that any and all disputes that cannot be resolved between the parties, and causes of action arising out of or connected with this Contest, shall be resolved individually, without resort to any form of class action, exclusively before a court located in the State of Texas having jurisdiction.
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Where to get a COVID-19 saliva test in Minnesota
The saliva testing site will be located at River’s Edge Convention Center. It will be open Wednesday through Sunday, noon to 7 p.m. on weekdays and 10 a.m. to 4 p.m. on weekends. Appointments can be made online, but walk-in appointments are also available.
Minnesota opened its first saliva testing site in Duluth on Sept. 23. Since then, additional saliva testing locations have opened in Winona, Moorhead, Brooklyn Park and Mankato. The state is planning to open four more semi-permanent saliva testing sites in the Twin Cities metro, for a total of 10 saliva testing sites statewide.
Minnesota to open 10 COVID-19 saliva testing sites
Minnesota plans to open 10 COVID-19 saliva testing sites soon to help better accommodate testing demands.
Testing is free to all Minnesotans who believe they need a COVID-19 test, even if they are not showing symptoms. Participants are asked to bring their insurance information if they have health insurance, but the test will be 100% free whether or not they have insurance.
The saliva test is polymerse chain reaction (PCR) test just like the traditional nasal swab and has the same effectiveness rate. ꃪt, drink, chew or smoke anything for at least 30 minutes before taking a saliva test. Once they arrive at the site, they will self-administer the test by spitting into a funnel attached to a small tube.
The saliva tests will be processed at the state’s new saliva lab in Oakdale. Particpants will receive their test results via email within 24-48 hours.
SALIVA TESTING LOCATIONS
Duluth Entertainment Convention Center (DECC)
350 Harbor Dr (Paulucci Hall 2, 3, 4, 5)
Duluth, MN 55802
Wednesday - Friday: 12 - 7 p.m.
Saturday - Sunday: 10 a.m. - 4 p.m.
Former Office Max building next to the Panda Garden Buffet, just east of Jolly Lane
8085 Brooklyn Blvd
Brooklyn Park, MN 55428
Monday - Friday: 12 - 7 p.m.
Saturday - Sunday: 10 a.m. - 4 p.m.
Former Gander Mountain store
1940 Adams Street
Mankato, MN 56001
Monday, Tuesday, Friday: 12 - 7 p.m.
Saturday - Sunday: 10 a.m. - 4 p.m.
Former Thomas Edison Elementary School
1110 S. 14th Street
Moorhead, MN 56560
Monday, Tuesday, Friday: 12 - 7 p.m.
Saturday - Sunday: 10 a.m. - 4 p.m.
River&aposs Edge Convention Center
10 Fourth Ave South
St. Cloud, MN 56301