All About Food

​North Dakota BBQ

by Judd Eskildsen | .(JavaScript must be enabled to view this email address) | May 3rd, 2017

There is no true BBQ capitol of the United States. Depending on who you ask, you may be answered with a highly opinionated response of MEMPHIS! ST. LOUIS! CAROLINA! Or an even more opinionated response of TEXAS!!!

In professional circles, St. Louis is thought to be the best region because it’s considered to be a melting pot of the older traditional styles.

Memphis and the Carolina regions are adamant that pork is the only meat to be used, while Texas claims beef is the only meat to…

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​Exploring the intersection of food and real estate

by HPR Contributor | .(JavaScript must be enabled to view this email address) | May 3rd, 2017

By Megan Myrdal and Abby Gold

In recent decades, U.S. residents have shown increasing interest in fresh and local food -- a trend becoming increasingly evident in the Fargo-Moorhead metro area.

Farmers markets and community gardens are booming, Prairie Roots Food Co-op is slated to open this summer, and a recent front page article in the Fargo Forum highlighted that our community’s local food scene is growing.

Though food is solid movement in our community, there is still much progress…

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​Twist

by Logan Macrae | .(JavaScript must be enabled to view this email address) | April 26th, 2017

On Saturday at 4:40pm I headed into Twist to grab a quick bite to eat before work. I was promptly greeted by one of their friendly serving staff. I was in a bit of a hurry as I worked at 5:30pm and I needed to get in and out, and on my way. In these situations, I don’t like to sacrifice the quality of my food in a time crunch. I believe that a restaurant should easily be able to promptly prepare a meal and get a customer in and out and on their way. This was thankfully the case, and I…

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​Pepper’s Sports Cafe: a surprise inside!

by Logan Macrae | .(JavaScript must be enabled to view this email address) | April 12th, 2017

 The Reuben rolls

It was rumored that Pepper’s Sports Cafe had something new to offer, something smoky and delicious. A tasty delight that could only come from a prolonged cooking process and a diverse knowledge of meat.

The rumors were true, and when I visited on Thursday I experienced a beautiful thing. Well smoked, well prepared, and absolutely fantastic meat!

I arrived on Thursday at about 3:00pm. There were only three people in the restaurant. I quickly found a spot at the bar, and ordered a beer.…

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​Rosey’s: a decadent destination dedicated to deliciousness

by Logan Macrae | .(JavaScript must be enabled to view this email address) | April 5th, 2017

I visited Rosey’s twice on Saturday to get a real feel for the bistro. My first visit was at around 2:30pm. They were coming to the end of their lunch service, and it wasn’t very busy. The second was a much different affair. As I visited around 11:00pm, the environment was lively and much more spirited.

Rosey’s is beautiful. The interior is gorgeous. Everything is conducive. The tables are naturally cut wood, and usage of visible stainless presents a fantastic aesthetic. My inner…

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​Madina Cuisine

by Logan Macrae | .(JavaScript must be enabled to view this email address) | March 29th, 2017

photo by Logan Macrae

Madina Cuisine is a hidden gem. It’s an amazing environment and experience. It honestly felt like home, and it was the first time I had ever been there.

As you drive down 13th Avenue, Madina Cuisine is easy to miss, it’s tucked into the same strip mall as Kum and Go and O’Reilly Auto Parts. Don’t make that mistake. This is one restaurant in Fargo that should not be missed. It’s truly unique.

The interior is a dark burnt red, and the seating is rather…

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​Magnolia’s offers variety

by Logan Macrae | .(JavaScript must be enabled to view this email address) | March 22nd, 2017

On a cold windy Tuesday night, we wandered into the new downtown establishment Magnolia’s. I was impressed that the new tenant had replaced the garish green exterior of the previous Kitchen Gremlin. A pink and white signage and soffit had taken its place. The interior had also changed. There are seventeen tables in all with wooden booths that reminded me of the supper clubs of my youth. Country music was blaring. This may have been a problem if there were more customers, but we were…

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​THE BEAUTY OF SIMPLICITY

by Judd Eskildsen | .(JavaScript must be enabled to view this email address) | March 15th, 2017

With St. Patrick’s Day coming up, and everybody celebrating their true, or false, Irish heritage, I decided it would be a good time to write about one of my absolute favorite dishes, which is also very easy to prepare, Corned Beef and Cabbage.

Beef preserved in salt was a main source of income for many Irish people. Preserved beef was seen as a luxury item to the Irish since the cheaper cuts were primarily exported to the French and the better cuts were sold to the British, leaving…

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​A chef’s guilty pleasure

by Judd Eskildsen | .(JavaScript must be enabled to view this email address) | March 8th, 2017

Every Chef has his or her guilty pleasures. In the eyes of the public, chefs are associated with beautifully plated, perfectly prepared food, and a level of flavor that seems to leave our guests at a loss for all words, except for one, “Amazing!”

Our guests always seem to be shocked when they find out what a true chef’s choice consists of at the end of a long shift or during a lazy day off.

I was recently notified that one of my own favorites has made a surprise, middle-of-winter…

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​Farm to table

by Elizabeth K. Neshem | .(JavaScript must be enabled to view this email address) | February 22nd, 2017

Meat production in the United States is reaching record highs, making many items in grocery stores more readily available to consumers.

Agricultural producers are conscious of the unpredictability in prices for their commodities. While some consumers believe that food prices are always increasing and producers continue to receive more money for the product. Meat prices in grocery stores may be considered high and beef producers are receiving next to nothing for their beloved…

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​The other shoe

by HPR Contributor

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