Tracker Pixel for Entry

The essence of fall at the HoDo

by Logan Macrae | .(JavaScript must be enabled to view this email address) | All About Food | November 16th, 2017

Dessert: Bruléed squash cheesecake with spiced oranges – Prepared by Pastry Chef Dana Swanson

Colder weather, changing leaves, pumpkin spice and more are some of the few things that come to mind when many think of fall. But fall is about much more than sugary lattes and scarves, and you can fully indulge in fall flavors at one of Fargo’s most premier restaurants. The essence of autumn is alive and thriving when it comes to the The Hotel Donaldson’s new fall seasonal menu.

With the change of seasons comes a revived restaurant and lounge menu from Executive Chef Ryan Shearer, new desserts from Pastry Chef Dana Swanson and more all across the board at the HoDo.

“We’re hyper-focused on what is in season and we don’t just draw in random ingredients,” said Swanson. “We are attentive to how much we can use our farmers. With the new menu, we are drawing from different aspects and then putting our own spin on things by going across cultures, different cooking techniques and how we can play it up under that theme.”

Although the cold isn’t a pleasant thing for many, peak flavor and heartiness in many produce items is a convenient benefit of the cold. Squash, parsnips, beets, sweet potatoes, lettuce, bitter greens, savory spices and much more are examples of some of the local ingredients you’ll see in this year’s fall dishes. And it’s not just for entrees and appetizers, but desserts and drinks as well.

“The dishes all have maximum flavor. It’s easier to embrace the farm-to-table aspect in the fall and winter because the ground is frozen,” said Shearer. “Parsnips, for example, become incredibly sweet when frozen. The texture changes completely. Some things work to our benefit during the winter and we always take how it is outside into consideration. We play off of the dead cold versus the warmth you can feel when you come inside. That really influences how we write our menus as well.”

The Harvest Gathering

Entrée: Orange sockeye salmon marinated in honey with a burnt orange sauce; caramelized fennel, quinoa, and jasmine rice, fennel pollen and tarragon – Prepared by Executive Chef Ryan Shearer

This establishment’s fall menu isn’t the only thing to be excited about. If you want to truly indulge in the farm-to-table experience, then mark your calendar for the HoDo’s annual Harvest Gathering–the restaurant’s annual harvest dinner and a showcase of bounties within a 100-mile radius.

The Harvest Gathering this year is on Friday, November 17, at 6:30pm. Call 701-478-8888 to make reservations.

“We’re changing it up to be a little more family-oriented and a little more casual,” said Shearer. “Really, it’s also an education process and teaching about local produce and farmers. Guests can meet the farmers, the farmers can meet some of the people that buy their food, and we get to showcase our skill and technique with the food as well. It’s a good thing overall. People can get up and walk around, talk to each other more instead of just staying in their seats and getting served.”

With this dinner especially, the culinary team at the HoDo works hard to capture the feelings of fall onto each plate and tie everything together with an autumn atmosphere. With produce, eggs, meat and more all coming from local farms within 100 miles of the building, you know you’re getting dishes with maximum flavor and thought behind them.

“It’s hard, but the payoff is always great because not many do farm-to-table here. Tastes, smells, warmth–I like to have continuity to the dishes and that they all come full circle. They all make sense together,” said Shearer. “In autumn, it’s a little easier to do because you can focus on people’s comforts and the warmth inside with the cold outside. It’s capturing that and trying to create balance and nostalgia at the same time.”

Whether you’re looking for a special night out with your family and friends or you want to indulge in hearty fall flavors any night of the week until the dead of winter rolls around, the key to satisfying your savory flavor palette is waiting for you at the HoDo this fall.

IF YOU GO: 

The Harvest Gathering at The HoDo 

Friday, November 17, 6:30pm 

HoDo Restaurant & Lounge, 101 Broadway N

Recently in:

FARGO – On Sunday, September 23, 2018 at 5:33 a.m., Fargo Police officers responded to medical assist at the McDonalds located at 905 Main Avenue. Once on scene, officers located a male, in his twenties, laying in the parking…

by Ryan Jankeryanjanke@hpr1.comPhoto by Anne BradleyValkyries of the Valley will invade the North Dakota Apartment Wrestling Federation (NDAWF) for Brawl-esque, a variety show that will be held at Prairie Brothers Brewing Company…

Best Bets

Spirit Talk

by HPR Staff

Thursday, September 27, 7-9 p.m.Homewood Suites by Hilton Fargo, 2021 16th St N., FargoGet in touch with the other side! Sunny Dawn Johnston will help you reach the spirit world in this two-hour, eye-opening event. This is a group…

It’s bad enough when his word versus her word regarding sexual assault gets out in a high school hallway, but can you imagine it spreading throughout the national news media? Imagine reliving those events every time you turn on…

We failed to educate the players of “flag” footballI passed all of the American history courses in Morrison County District 54, Little Falls High School, and Moorhead State Teachers College, but I’m often appalled about what…

FARGO - A collection of memories from High Plains Reader's annual Cocktail Showdown. Participants were judged on creativity, flavor, and presentation; and this year we added a new category. Like years before, each establishment was…

by Ryan Jankeryanjanke@hpr1.comAs I sat across from my wife at Himalayan Yak Tuesday evening, it dawned on me that time had slowed down. So often when we go out to eat, we are in a hurry. We get anxious when we aren’t greeted…

Music

Back in the saddle

by Sabrina Hornung

After a long hiatus members of Teenage Lobotomy reunited for the first time in 22 years at Center Fest in Robinson North Dakota this summer. With influences such as Husker Du and the Circle Jerks their high energy immediately had…

Director Craig William Macneill speculates on the infamous legend surrounding Massachusetts murder suspect Lizzie Borden in “Lizzie,” a long-germinating labor of love for star Chloe Sevigny. Working from a screenplay by Bryce…

It may be cliche to say the apple doesn’t fall too far from the tree, but when wet plate artist Shane Balkowitsch found out that his 15-year-old daughter Abby Balkowitsch was following in his photography footsteps, he was…

by Stella Mehlhoffstellamehlhoff@gmail.com“Our mission is to invigorate civic conversation through intimate and transformative storytelling.” This statement posted on Theatre B’s website and tacked to their studio wall in…

In the approximately three years I’ve been writing for the High Plains Reader it seems I’ve always circled back to comedian Adam Quesnell. First, I wrote about his farewell show before he set out from Fargo and the comedy…

When walking into the new space on 1st Ave N that now houses Drekker brewing, one can only say, “Wow.” The majesty of the interior is unprecedented for a brewery in the region and provides a feeling of awe and astonishment.…

I’m a big man, I’m tall and powerful, but this also causes some issues in the body department. I suffer from acute scoliosis in my lower back, and pain radiates from this area on a daily basis. I have only ever had one massage…

By Melissa Martinmelissamartincounselor@live.comThink back to one of your worst small decisions. Then answer the following questions:How did you make the decision?What happened after the decision?When did you know it was the worst…

by Andrew Alexis Varvelmr.a.alexis.varvel@gmail.com“If a piece of equipment purchased in the 1920s is kept up and can guarantee, at present, an operable rate close to 100 percent and if it can bear the production burden placed on…