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:

WASHINGTON, D.C. - Savanna’s Act passed unanimously in the U.S. Senate on Friday and will move to the U.S. House of Representatives.The bill, S. 1942, is named for Savanna LaFontaine-Greywind, a member of the Turtle Mountain Band…

by Ryan Jankeryan.janke78@gmail.comI held it off for as long as I could, but the other day, I caved. I thought I was doing okay. I made all the strong arguments. I applied the five canons of rhetoric, just like you’re supposed…

Saturday, December 15th, 3-6pmJunkyard Brewing Company, 1416 1st Ave N, MoorheadCome bare the elements with us for a good cause. Bring your spare winter gear to be donated to Churches United for the Homeless. Coats, gloves, boots,…

by Josh Boscheejoshua.boschee@yahoo.comphoto courtesy of Mitch MarrEight words that perfectly describe the beautiful spirit of Kim Winnegge."I have given my whole life to words."Those of us who knew her remember these words as a…

Gadfly

Affluenza

by Ed Raymond

What happens if conspicuous consumption becomes global?The latest National Geographic has an editorial “The Global Peril of Inequality” by UCLA Professor Jared Diamond which the entire world should read. The author of many…

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 Ben Myhrebenmyhre35@gmail.comUs North Dakotans love our Knoephla soup. I am no exception. I have fond childhood memories of sitting in my grandmother’s kitchen making this dumpling soup. From then until today, my taste buds go…

Music

Snow and Flurry

by HPR Contributor

by Jacques Harvieux jacquesthejock@gmail.comMosh pit etiquette 101: The mosh pit is located front and center of the stage.Create a sizeable ring.When the music starts unleash mayhem. If you fall - get up immediately.If somebody…

“The Diary of a Teenage Girl” director Marielle Heller beautifully translates another personal autobiography to excellent results. “Can You Ever Forgive Me?” is based on the confessional 2008 memoir of literary forger Lee…

SEBEKA, Minnesota – Nearly a century ago the nation was racked by inclement weather, soaring unemployment, and despair following World War I and the lucrative Roaring 20s. The 1930s were an era of dust storms and lunch lines,…

by Ryan Jankeryan.janke78@gmail.comFargo-Moorhead Community Theatre presents “A Christmas Story: The Musical” which is underway at the Stage at Island Park and will run through December 22. It has been promoted as a show both…

Those who have been reading my articles for a while may remember when I interviewed Zachary Tooker about the Level Two Comedy Club at the Radisson in Fargo. While the club may have unfortunately closed, Tooker has not ceased…

by Gabrielle Herschgabbyhersch@gmail.comphotography by Logan MacraeEver wish you could go to your favorite brewery without leaving your house? Finally, you can (sort of). Kilstone Brewing is now doing limited can releases of some…

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 Devin Joubertdevinlillianjoubert@gmail.comIt’s that beautiful time of the year that’s filled with seasonal decorations, sparkly lights, warm family gatherings, and delicious feasts. I love everything about this time of the…

“(Søren) Kierkegaard…has opened our eyes to the shallowness of much of our pseudo-Christian life, and to the outright deception in politics which Christianity has been made to serve.” - William Hubben“The people starve…