All About Food

​The Ultimate New Year’s Eve Guide

by Diane Miller | .(JavaScript must be enabled to view this email address) | December 23rd, 2014

Cover by Max Morlock

Plenty of free champagne, rowdy music, swanky parties and exquisite food will be going around this Wednesday, December 31. Whether you want to treat yourself to a fancy meal, party along with your favorite rock band or play dress up, we’ve done our best to give you the most comprehensive guide to all things New Year’s Eve in the Fargo-Moorhead area.

Highlighted are some of the folks behind the most above-and-beyond dinners and/or parties in town. Don’t hesitate to book…

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​Plum Pudding a Christmas Tradition

by Granville Wood | .(JavaScript must be enabled to view this email address) | December 23rd, 2014

When it comes to re-gifting I think the number one item would be fruit cake. That boat anchor of technicolor dried fruits and maraschino cherries bound together in a molasses-based cake mixture that has a nuclear half-life. The problem with fruitcake, outside of being inedible, is people get it confused with plum pudding, a rich dense alcohol soaked masterpiece that adorns every British Christmas Day table.

It is a bit late in the day to make one for this Christmas, well that is if you…

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​Gotta-Have-It Cookbooks

by Granville Wood | .(JavaScript must be enabled to view this email address) | December 12th, 2014

I collect, or amass, cookbooks the way squirrels stash nuts for the winter. Our family room, perched at the uppermost part of our house, is part workout room, part artsy office and is dominated by a wall of cookbooks. Importantly, those books have all been read, earmarked and referred to frequently over the years.

With the advent of the Internet it is easy to just type in a search phrase and a number of recipe options will pop up. I have done that in a pinch, but I prefer my trusted…

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Going “Nuts”

by Deb Jenkins | .(JavaScript must be enabled to view this email address) | December 10th, 2014

Perfectly Nuts

So let's talk about nuts and the holidays. I do mean the nuts you eat of course. “The Christmas Song (Chestnuts Roasting on an Open Fire)” definitely comes to mind as I write this, and now it is continually looping and stuck in my head! I think it's really interesting that, for me, the first thing I grab is holiday candy, any kind for that matter. It’s everywhere, but there's so much more out there to munch on that you can get your sweet fix from, something a little healthier. I'm…

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​From Asian to Mexican

by Deb Jenkins | .(JavaScript must be enabled to view this email address) | November 28th, 2014

Usually I write about my food adventures to Minneapolis or Jamaica. But, hey, we drove 45 minutes due east and found some yummy food in the home of our friends Lucy and Tom of Detroit Lakes.

My husband and I have lucked out twice this month eating really, really well due to Lucy.

One weekend, she taught us how to make sushi, and another weekend she made some amazing Mexican food.

The first time Lucy invited us and a few of her friends over, to learn how to make sushi, it was really fun.…

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Apple this, Apple That

by Deb Jenkins | .(JavaScript must be enabled to view this email address) | November 12th, 2014

My husband and I have owned two homes in Fargo and both have had apple trees, although not the same kind. And, as of this writing, neither of us have a clue what the names of the apples are, only that they were and are delicious.

Over the years, more when we lived at our previous home in south Fargo, in my young and more energy filled days, I would have my nurse friends over for an apple-cutting, pie-making, whatever-let’s-have-some-fun-girltime party! It was so interesting to see how…

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​Coffee Talk: Stumbeano’s Coffee Bar now pouring over downtown

by Amy Borgman | .(JavaScript must be enabled to view this email address) | November 5th, 2014

Photo by Raul Gomez

Greg Stumbo of Fergus Falls started roasting coffee in the early 2000s as a hobby. He said it was a popular trend at the time and he was starting to see an annoying push from advertisers for roasted coffee.

“It was weird to see how advertisers marketed buying coffee back then – it was really sexist – like guys angry at their wives because they had burnt the coffee,” Stumbo said.

Therefore, he stuck to roasting his own beans from then on for his family, friends and for wholesale.…

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​Lucy’s in the Sky

by Granville Wood | .(JavaScript must be enabled to view this email address) | October 30th, 2014

Photo by Raul Gomez

We all have had one of those moments, you know, where you are just craving something and you just have to have it. No substitutes, just gotta have it. A couple weeks ago I was struck with a monumental craving for Chinese food. I am talking off the charts -- must have it now if not sooner. I haven’t really pursued Chinese food here in Fargo. Thai, yes, but not Chinese. And a buffet was not on the ticket.

So I called a friend asking, “What is the best Chinese restaurant in town?” and…

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The Keng of food

by Deb Jenkins | .(JavaScript must be enabled to view this email address) | October 22nd, 2014

Keng // Photo by J Earl Miller

You know that feeling when you think, “I've just met somebody pretty special”? Well I have always felt that way about Thamrong “Keng” Dechawuth, owner/co-owner of many, many restaurants in Fargo-Moorhead and Grand Forks. Without even knowing it, his restaurant ventures with his father-in-law, Dave, have changed the Fargo-Moorhead area -- all to the positive.

In our interview, Keng talks about his future plans in the local restaurant business, including the selling of a number of…

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​Authentic African Cuisine

by Troy Jackson | .(JavaScript must be enabled to view this email address) | October 22nd, 2014

Photo by J Earl Miller

On Oct. 8, when news broke from the Dallas Texas Presbyterian Hospital about Thomas Eric Duncan’s fatal demise, assistant chef Mohamed Yasser continued about his morning routine: waking up minutes before 7 a.m., preparing his girlfriend's daughter for school and finally shelling out items (ideas) from his freezer in order to accommodate the head chef’s daily specials. Named the Afro Latino 18 Cuisine, the eatery figured to cater to the rising population of Africans (as well as…

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