All About Food

​Creamy Zucchini Rotini Pasta

by HPR Contributor | .(JavaScript must be enabled to view this email address) | August 8th, 2018

Creamy Zucchini Rotini - Benjamin Myhre

By Ben Myhre
 benmyhre35@gmail.com

If you are a gardener in the area, you know that this is the time of year when zucchini becomes plentiful. In fact, many have a tough time using all of it. You may see just a small little zucchini on one trip to the garden, but when you come back the next day, it has turned into an enormous zucchini monster that could feed an army. We find ways to use zucchini in all sorts of creative ways from zucchini bread, to zucchini desserts, to grilled zucchini.…

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​What I really really want: The Spice Grille

by Logan Macrae | .(JavaScript must be enabled to view this email address) | July 25th, 2018

Photograph by Logan Macrae

Tucked away in the Moorhead Center Mall north sits a newly emerging cultural experience. A place for exploration of flavors and a wonderful environment for learning about spice, and deliciousness.

A young couple from Atlanta decided to give it a go in the FM area about six months ago. The previous tenants of this location didn’t find success, but I am optimistic that this establishment will survive and thrive in the newly emerging Moorhead.

Previous to my dinner meeting with this…

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​Food truck fever

by HPR Contributor | .(JavaScript must be enabled to view this email address) | July 11th, 2018


By Ben Myhre
benmyhre35@gmail.com

Have you all been to Taco Brothers Taco Truck yet? Or how about Poke Bowl Food Truck? Have you tried the Walleye Wrap at Chef Mobile? There may have been a few mobile food establishments in decades past, but the last few years have seen a meteoric rise of the food truck in Fargo and the nation. If you haven’t explored your options for food truck fare, I think now is the time to do so. Today, I am going to give you a few important reasons why it is great…

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​Tall, Cool and Sexy

by Granville Wood | .(JavaScript must be enabled to view this email address) | June 27th, 2018

It’s summer and nothing says summer in America more than ice cream. Watermelon is a close second followed by fresh sweet corn. But ice cream with booze is the new here and now.

There are never enough napkins for a good cone. That sweet goodness will just drip and find its way between your fingers, running off your chin and dripping onto your early summer tanned legs. Providing that you are wearing shorts. Regardless, there is no better adjective for summer than ice cream. I love ice…

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​Explore FM through your tastebuds

by Logan Macrae | .(JavaScript must be enabled to view this email address) | June 6th, 2018

Restaurant week - photograph by Logan Macrae

Every year the Fargo Moorhead area celebrates its love of food with Restaurant week. Each restaurant involved prepares a special menu to showcase the best of what they have to offer. This year there are seventeen restaurants involved including The Hodo, Boiler Room, Luna, Twist, The Toasted Frog, and even Leela Thai and The Everest Tikka House. Restaurant week is June 7th – 16th this year, and it won’t disappoint.

I was fortunate enough to grab the restaurant week menus of some…

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​Jon Walters and Nature of the North

by Logan Macrae | .(JavaScript must be enabled to view this email address) | May 23rd, 2018

The organization Nature of the North is storming Fargo with their mission to get everyone out and in nature one way or another. This week’s attempt is a workshop featuring Cyrus Bickell of Disgruntled Brewing in Perham, MN. A man who is familiar with living off the land as he lives in a home that is 100 percent off the grid.

There was a lot of demand for a workshop about foraging and they answered. The workshop will cover many portions of what it takes to forage successfully in the…

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Lunchbox Eatery: Worth the drive

by Sabrina Hornung | .(JavaScript must be enabled to view this email address) | May 16th, 2018

Andrew and Maddie Johnson  and family - photograph by Sabrina Hornung

Once Andrew and Maddie Johnson left Fargo they moved to Andrew’s hometown.

“We worked at the restaurant in Lisbon for a couple of months,” Maddie said. “We’re not about opening stuff in bags and pulling stuff from freezers.”

Maddie is a Fargo native and proprietor of Lunchbox Eatery, which is a restaurant nestled in the hills and valleys of Fort Ransom. You might recognize she and her husband Andrew from the restaurant scene in Fargo. She’s the former lunch chef from…

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​In a pickle? Try these!

by John Strand | .(JavaScript must be enabled to view this email address) | May 9th, 2018

By Ben Myhre
benmyhre35@gmail.com 

If you haven’t had the fried pickles from Toasted Frog, you are really missing out on something special. They are like no other fried pickle I have eaten before. If pickles can be magical, I am pretty sure that Peter Pan made a special stop to sprinkle some pixie dust on the Toasted Frog fryers. They even were recently featured on The Cooking Channel’s show “The Best Thing I Ever Ate." Today, I am going to give you a copycat version of the Toasted…

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​The 2nd Annual Wing Challenge where the patrons vote who has the “Best Wings”

by HPR Staff | .(JavaScript must be enabled to view this email address) | May 7th, 2018

This Friday, May 11th from 3 to 8 p.m. with Special Guest GB Leighton Performing from 9 to 11 p.m.

This event includes Beer Garden, Concessions, Been Bag Tournament and of course Wings, Wings Wings.

There will be a special fund raising portion to this event with Lukas Kusters (The Dutch Destroyer). Mother and other family members selling their bracelets for the Live Like Lukas Foundation!

Thundar the NDSU Bison Mascot will be attending.

Tickets: Adults $25 / Kids 7 to 12 $10 / Kids under 6…

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​The art of taste: Judd Eskildsen wants to expand your palette

by HPR Contributor | .(JavaScript must be enabled to view this email address) | May 2nd, 2018


Justin

By Oscar Deleon
oscarldeleonjr@gmail.com

The rolling aroma of processed grains, malts, and yeast fill the dimly lit bar as Justin “Judd” Eskildsen walks his way through the distillation tanks. It is here where the spirits are churned to perfection. He jokes with a few of the handlers, moves with broad shoulders through a set of doors leading to his office behind the quaint kitchen. His office, a table surrounded by boxes of ingredients and spices, is as modest and as he is.

“Chances…

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