This is part 4 of 5 in our series on our Culinary Journey through Northern Italy. See our last post on Florence here. A key aspect of Great Lakes Cuisine is "terroir," the French term meaning the "agriculturally relevant features of an area of land." For example, the Bordeaux region, according to The Wine Bible, [...]
Category: Purveyor
Smoked Whitefish Omelette – ala “The Bear”
So my neighbor, a full foodie in his own right, asked me recently if I had tried making the omelette from the "The Bear" because his daughter had made it for him. For those not acquainted, "The Bear" is a television series from FX based on a fictional restaurant. There are two seasons so far [...]
Smoked Whitefish with Bean Puree
On a recent trip to Minneapolis, we had the opportunity to have lunch at Owamni, named James Beard Foundation - Best New Restaurant in America for 2022. If you've been following along at home you might remember our Land Acknowledgment post where we lauded Chef Sean Sherman as one of the most compelling voices in [...]
In Praise of Whitefish
"…and the fish which swam in its clear water could not be surpassed in quality or quantity in any other spot on earth. They manufactured their nets of the inner bark of the bass and cedar trees, and from the fibres of the nettle." - from William Warren, History of the Ojibway People, Based Upon [...]
Upon Trout That Swim
For rose-moles all in stipple upon trout that swim;
Great Lakes Cuisine 