My Little Teaser: Three Restaurants and a Grocery

By Deb Jenkins

How often do you say to yourself, whatever happened to that restaurant, or I wish someone had told me about that cooking class, or when did they get a new chef or simply, okay, I pass this restaurant all the time and I wonder exactly what they serve there.
Well, maybe never, but I have asked myself these questions about where the Green Market may have moved, wanting to share with everyone the great classes I have been taking at the Lotus Blossom; my excitement about trying a new chef’s cuisine at the HoDo; and how I finally stopped in the Garden Pavilion to see what it was all about, after driving by it all the time.
So I asked each of these businesses to answer questions: what time are you open, what is new about your business, is there anything coming up for Valentine’s Day that would interest readers, where are you located, and of course, is there anything I have not asked that you would like to share. I plan to write more about each of them, but for now here is my little teaser.

The Garden Pavilion

Owners are Roger and Brenda Teegarden. We are open to the public for lunch Monday through Friday from 11am to 2pm, but closed to the public evenings and weekends for banquets and catering. We are creating a new brochure of menu selections, emphasizing our fresh organic style of cooking our homemade meals. For Valentine’s, customers may call and order for pick up a freshly made gourmet cheesecake by Chef Roger Teegarden. The Garden Pavilion can seat 20 to 200 for banquets and parties. We specialize in wedding receptions, rehearsal dinners, family gatherings and company picnics or business luncheons. Locally owned and operated since 1995, One-on-One Catering offers delicious meals at affordable prices. We are located at 1421 7th Ave, North Fargo, phone number 701.237.4666.

Lotus Blossom

We have started cooking classes and post the information on our website at http://www.lotusblossomgrocery.com. We are getting more varieties of foods into our store. Because Valentine’s Day is on a Sunday and this is the day we do cooking classes, why not join a cooking class that day with your sweetheart? It’s a great way to spend time together, you get to eat what is being made, and it’s a fun way to learn something new to cook. We are located at 2750 Main Ave in Fargo. When our customers come to shop, we not only help them find what they are looking for but we also walk them through how to make the dish, even if they cannot attend a cooking class. We also encourage our customers to call us with questions if they are having difficulty with the dish they are making or if they just have questions. Our phone number is (701) 232-3822.

Green Market Kitchen

The Green Market is open from 3 to 9 pm Tuesday through Friday, Saturday noon to 3 pm (coffeehouse menu), Saturday dinner, 3 to 9 pm.
New name, Green Market Kitchen; new location, new style of service, new hours, new take away menu, same great chef (Andrea Baumgardner, HPR Best Bets best chef 2009), same great breads & cheeses. A special menu celebrates the lunar new year. We are now located at 69 Fourth Street North in downtown Fargo, one block south of the new Fargo Public Library. Now open for dinner and take away. Call 701.241.6000.

The HoDo

Our new Executive Chef Tim Fischer has worked with two James Beard Award-winning teams. He has created a beautiful new menu for the restaurant and lounge with lots of small plates including Midwestern artisanal cheeses and Firecracker shrimp.
We are featuring a six-course prix fixe dinner beginning with a “Toast to Love” for Valentine’s Day. It is available on Saturday the 13th and Sunday the 14th. The price is $69 per person and the optional wine flight is $20. Reservations are available at http://www.opentable.com or by calling 701.478.8888. We are in downtown Fargo at 101 Broadway and online at HotelDonaldson.com. We use locally grown and harvested ingredients, natural and sustainably raised whenever possible.
We cook all of our dishes from raw ingredients, from the crackers and breads on your bread plate to the ice cream and desserts at the end of your meal. We proudly thank the artisans, farmers, ranchers, fishermen, beekeepers, and other uncommon souls from this region and beyond who enhance our table and the food we offer.

Until next week any questions or concerns or ideas, contact .(JavaScript must be enabled to view this email address). Stay safe and eat well.