Food & Drink

Birch's salmon, served with quinoa, tastes as fresh as if it had been caught seaside and flipped right onto the grill.

We've all heard of the seafood diet - "I see food and eat it." But seriously, if we had to subsist on seafood for the rest of our lives, we'd happily do so.

Spoil Mom (or Grandma) with a homemade wild rice quiche.

Think for a moment about your favorite comfort food. Is it something your mom or grandmother made for you when you were a child? Maybe it’s a dish you created out of college-dorm desperation that turns you into a puddle of nostalgia each time you taste it.

Open your eyes! Shrug off the slug! Smell the breeze! Spring is here—the calendar says so—even if the weather won’t cooperate. It’s time to shake our plates and palates out of their winter stupor.

What comes to mind when you hear the phrase “pizza farm”? Do you picture big pizza pies rising from a field, already topped with mozzarella and pepperoni? OK—a pizza farm isn’t quite so literal.

Excelsior chef Joan Angelis is whipping up food of all kinds for Minnesotans. Angelis is a personal chef, meaning she travels to people’s homes to make meals. Depending on the size of the family, she makes enough food to last up to a month. Many larger families she visits weekly.

Wine critic Michael Broadebent once said, “Drinking good wine with good food in good company is one of life’s most civilized pleasures.” Well, Mr. Broadebent, we think you hit the nail right on the head. When it comes to pairing food and wine, many of us stick with what we know.

Celebrity chef Anthony Bourdain once said, “To me, life without veal stock, pork fat, sausage, organ meat, demi-glace or even stinky cheese is a life not worth living.” We’re sure the foodies of the world couldn’t agree more.

As we enter the new year, everything feels like it needs to be reset—skin included.

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