Food & Drink

On a hot summer evening, we’re all looking to cool down. Make that happen at any one of these local spots with some cool plates. Because these dishes are served mostly uncooked, the ingredients must be of the highest quality. Think heirloom tomatoes, high-quality seafood and artisan cheeses.

When the end of summer nears, we begin to recount all of the things we didn’t do this year. Stop yourself right there and end the season right by downing the quintessential warm-weather indulgence: hot dogs.

Poblano Pepper

500–2,500 SHU

The Poblano is a large, green, heart-shaped pepper with an amazing smoky flavor. It rates fairly low on the heat index even at its hottest. The Poblano is most commonly roasted and used in Chile Rellenos.

Our first salad was the first course in a pretty mediocre meal. Perhaps catering to our Midwestern sensibilities, for ages it seemed one couldn’t find a creative salad that departed from the ubiquitous dinner salad.

Its name means “man root,” because the potent man-shaped roots were thought to be a powerful aphrodisiac or at least a stimulant. This snake-oil tonic and early Viagra was American ginseng (panax quinquefolius) that grew wild across the Big Woods of Minnesota and Wisconsin.

While the Italians are certainly known for popularizing the noodle, many Asian cultures had already perfected the noodle while Caesar was still in diapers. This versatile ingredient takes on many forms and can complement a wide variety of ingredients and flavors.

Don’t let pangs of hunger spoil a sunny day on the lake. With Gianni’s Dockside-to-go service, simply call in your order, and messengers from the popular restaurant will deliver it directly to your boat.

The snow has melted and our corner of the world is turning green again. Thankfully, winter couldn’t be further away and these sunny days are perfect for a family excursion.

If you’d rather just be than be seen, kick back at one of these chill local dive bars.

This isn’t news to anyone, but our lovely state is smack in the middle of a giant landmass. While we are at least 1,000 miles from any ocean, nearly every day at the Minneapolis-St. Paul airport, planes arrive with stocks of fresh seafood ready for your lake-area consumption.

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