Category Archives: Food and Wine

Decadent Dessert Drinks

Satisfy Your Sweet Tooth
By Nicole L. Czarnomski & Emily Watkins
Photography by dawn sanborn photography

Decadent desserts are more than rich, gooey, chocolatey bites oozing from your fork—they also can be made to sip from cocktail glasses at a local restaurant or at home. I talked with Mike Sedor at Andy’s Liquor for a few do-it-yourself dessert drinks, and also gathered favorites from the bar managers at Terza and Five West.  Continue reading

Women Who Craft (Beer) Rochester

Sipping and sharing our passion
By Abbey Sass

Women Who Craft (Beer)—Rochester is a social group created for women to experience craft beer in a more personal way: connecting with others who are enthusiastic about craft beer and exploring the process with exclusive behind-the-scenes opportunities. The group brings monthly events focusing on everything craft beer.   Continue reading


From Mexico to Minnesota
By Jorrie Johnson

According to the 2018 AvoScore Card published by Hass Avocado Board, avocado unit sales increased by 25.4% from 2017 to 2018, with the Great Lakes Region leading with a 26.3% increase. While the quantities increased, prices decreased 14.1% in 2018, and the average price per avocado was $1.10 across the United States ($1.16 in the Great Lakes Region and $1.11 in the Plains Region). Continue reading

My Sweet Greens MN

Grown in Zumbrota
By Jorrie Johnson

Just three months after Dean and Jayne Bredlau met in 2014, Jayne was in a serious accident and fractured her tibia and fibula. During her recovery, the couple spent time conversing about life, challenges and their faith in God. In September 2015, they married and began their life together in Zumbrota. Combining Dean’s passion for farming and Jayne’s interest in marketing, My Sweet Greens MN was born in 2016 out of a dream to get back to what’s real and meaningful.     Continue reading

Asian-American Cuisine: Exploring ethnic food without traveling around the globe

There are numerous types of Asian cuisine, reflecting its diverse history and culture. As the modern Asian-American population evolves, the transformation of Asian ethnic cuisine continues to blend traditional and contemporary styles and flavors into Asian-American cuisine.  

While there is a great deal of variety from one regional cuisine to another, the overriding commonality is that Asian cuisine is simply delicious. With an explosion of flavor in every bite, it’s always fun to dine at an Asian restaurant—whether it’s the food, the chopsticks, interior decor or the personable wait staff—it always seems like a special occasion. 

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Kanpai! The 411 on sake

Sake (pronounced SAH-kay), is a Japanese beverage made with rice and served at a variety of temperatures. It’s usually sipped while indulging in appetizers or sashimi and sushi at Japanese restaurants. Sake is also enjoyed on special occasions in traditional Japanese rituals, and it pairs well with lighter fare like fish, chicken and vegetarian dishes.  

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Celebrate Chinese New Year: Right here in Rochester

Rochester has a vast international dining scene given its size. There are numerous fantastic Asian restaurants in town—some are trendy and upscale presenting new twists on classic dishes, while others are traditional and beloved by visitors and locals alike.  

In honor of Chinese New Year (February 5, 2019), my husband and I wanted to explore a sampling of new and established Asian restaurants in Rochester. There are several excellent Asian eateries, but we chose to visit Hunan Garden and Asia Fusion. 

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Wines of the World: Supports Bear Creek Services

For the past 28 years, Wines of the World has offered an opportunity to enjoy a fine evening of food and wine tasting, while supporting the mission of Bear Creek Services. Rochester International Event Center is transformed to a showcase of more than 200 wines and delicious food, along with select beers and craft spirits, auction items, live music and more. The event closes with an opportunity to order wines featured at the event, at special event prices. Plan to enjoy these at a later date, in your souvenir wine glass. 


At an event like this, where there is so much to sample, remember, you don’t have to try it all–well you can’t–and you don’t have to like everything you try. That said, being open to hearing why someone likes a wine you don’t can help you better understand, and identify, those wines which you are more likely to enjoy. Such insight can help you make better decisions when ordering wine at a restaurant or purchasing a bottle at a wine shop.

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CHUTNEY: Spice up the holidays

I WAS RAISED IN NORTHERN MINNESOTA EATING A BASIC, BLAND DIET. When I moved to Rochester about 20 years ago, a doctor’s wife told me about using chutney to flavor meat. Not knowing what chutney was, I simply nodded, smiled and agreed with her exotic palate.  

A few years ago, after hearing about chutney again and again, I decided to learn more about it and discovered chutney is made of spices, vegetables and fruits. Commonly, chutney is a spiced relish or condiment used in Indian cooking. The holidays are apropos to bring on the spices, so let’s get started.

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To Brine, or Not to Brine: That is the question

I first heard about brining last year and upon being introduced, I searched and found that brine is a salt and water solution and learned that soaking in brine before roasting makes turkey juicer and tastier.

BASIC BRINE says, “Brining is a technique that submerges food in a salt solution to prevent moisture loss during cooking, creating succulent, juicy bites.” A basic brine can be used for fish, shrimp or white meats such as chicken, turkey or pork. says when you place a turkey in a brine, the proteins in the turkey rearrange to incorporate the sodium and chloride ions from the salt. This reconfiguration of the protein makes the meat more tender.

Frozen turkeys found in the grocery stores are pre-brined, containing turkey broth, salt, sodium phosphate, sugar and “natural flavorings for tenderness and juiciness.” Brining a store-bought turkey is unnecessary. Untreated turkeys, from the wild or raised on a turkey farm, such as Ferndale Market, are best treated with a brine solution. 

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