All About Food

​The frozen pizza king of Jamestown

by Sabrina Hornung | .(JavaScript must be enabled to view this email address) | April 10th, 2019

Photograph by Megan Kitsch photography

After three years Jon Beyer aka “Jonny B” has become the face and the beard behind Jonny B’s Brickhouse in Jamestown North Dakota. Besides the largest selection of craft beers between here and Bismarck, wood-fired pizzas and tasty burgers, he’s found another way to make dough via frozen pizzas and now he’s bringing his ‘za to Fargo.

High Plains Reader: What prompted you to get into the pizza business?

Jon: I've been making pizza at home my entire life and perfecting my dough…

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​Chicago deep dish with Ramshackle Pantry

by HPR Contributor | .(JavaScript must be enabled to view this email address) | April 3rd, 2019

Chicago's deep-dish pizza

By Ben Myhre
benmyhre35@gmail.com

Chicago Deep Dish Basics
This is a very thick pizza pie that carries significant weight in yummy pizza goodness. Besides the thickness, the order of ingredients is a bit different than a traditional Margarita or NY style pizza. The cheese in a Chicago Deep Dish goes under the tomato sauce. The reason for this is that this hefty pizza needs ample cooking time and if the cheese were on top, it would burn.

As the name implies, it was created in Chicago. Uno…

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​‘Creativity of necessity’

by Ryan Janke | .(JavaScript must be enabled to view this email address) | March 6th, 2019

Amy Thielen in the kitchen

In rural Minnesota, outside of Park Rapids, Amy Thielen was attempting to light her wood-fired oven. It is in her brand-new kitchen that she hopes to teach cooking classes out of, which is a far cry from what it was when she and her husband first moved in back in the late ‘90s.

“The house we live in is kind of rustic,” Thielen said. “This whole house is handmade. My husband built the original part [by hand]. It was a one-room cabin. We had no running water or power or anything.…

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​Here comes Sol Ave

by Logan Macrae | .(JavaScript must be enabled to view this email address) | February 13th, 2019

Sole Ave rice dish - photograph by Logan Macrae

Over the past few years Luna has become my favorite restaurant in the FM area. The thoughtfulness of Ryan’s creations and the neighborhood environment of the locale as a whole creates a beautiful experience that can’t be found anywhere else in our area. The petite menu along with the curated wine and beer list gives the consumer a truly inclusive and exclusive experience. You’ll realize this as you walk in and see a large cheese case crammed with selections that can’t be found…

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​Annual game feed helps keep Shrine Temple open

by Ryan Janke | .(JavaScript must be enabled to view this email address) | February 6th, 2019

EZ Outdoors Unlimited will be hosting the El Zagal Shrine Wild Game Feed at the Shrine Temple in Fargo from 5 – 10 p.m. this Saturday to benefit Temple operations.

The event will feature games, raffles, and wild game appetizers, which will be served as long as they last. Those purchasing tickets, which cost $25 in advance or $30 at the door, will be entered to win one of three grand prizes.

“With the tickets, we’ve got three prizes you don’t have to be there to win,” said Roger…

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​Ishtar Mediterranean Cuisine now open in downtown Fargo

by Ryan Janke | .(JavaScript must be enabled to view this email address) | January 23rd, 2019

Ishtar Mediterranean dish - photograph by Ryan Janke

Fargo has a new Mediterranean restaurant downtown and it is worth your while to head on over and check it out. Ishtar Mediterranean Cuisine opened at the beginning of the year and are serving up some delicious dishes, including Middle Eastern appetizers, gyros, tikkas, kababs, and desserts.

Located at 68 N. Broadway, Ishtar Mediterranean Cuisine blends in with the business of downtown, but when my wife and I walked inside for our first experience there this week, we could smell the…

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​Curry in a Hurry

by HPR Contributor | .(JavaScript must be enabled to view this email address) | January 16th, 2019

Curry in a hurry - photograph provided by Nataly Rutledge

By Nataly Routledge
natalyroutledge@googlemail.com 

My least favorite thing about being a college student is the limited selection of food that I am comfortable making with minimal ingredients and minimal effort. Plus, I liked to try to incorporate some veggies when I do end up cooking. The college diet isn’t usually a colorful one, so cooking something tasty with a number of nutrients is a necessity when I have time.

Usually when I cook with friends, we make Indian food that takes…

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It’s Always Sunny at Sol Ave!

by Granville Wood | .(JavaScript must be enabled to view this email address) | January 9th, 2019

A few weeks ago, I received an email from my dear friends and amazing restauranteurs Nikki Berglund and Ryan Nitschke. If the names sound familiar it’s because they are the dynamic duo behind the highly successful Luna restaurant on South University. The email was asking if I was interested in participating in a Kickstarter for their new venture Sol Ave Kitchen. To be honest I wasn’t that familiar with Kickstarter but a new venture by these two piqued my interest. But first I wanted…

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Warm up with some knoephla soup

by HPR Contributor | .(JavaScript must be enabled to view this email address) | December 12th, 2018


by Ben Myhre
benmyhre35@gmail.com

Us 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 into overdrive whenever I even think about the delicious soup. And for a dish that is so good, you would be surprised that it is almost unknown outside of our area. Today, I am going to talk about Knoephla soup. Specifically, I am going to share some history…

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46 North a tasty addition to Roberts Street

by Logan Macrae | .(JavaScript must be enabled to view this email address) | December 5th, 2018


photography by Logan Macrae

It was Tuesday night, not an average night for a date, but with busy schedules you eat when time allows. I had been eyeing 46 North since in utero, the concept of pints and provisions is more easily stated by bar and grill, but they were bold, and I appreciated their alliteration. For this restaurant is far from just a bar and grill.

The interior is dark and elegant with both elements of wood and painted steel. It gives the feel of industry paired with grace. A partially open kitchen…

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