Benefit Dinner at Myriel
And impending video classes
I’ll be on the road this coming week, visiting the Twin Cities and cooking for two nights at Myriel, chef Karyn Tomlinson’s restaurant in Saint Paul. She won the James Beard Award for Best Chef, Midwest last year, and needless to say she’s an incredibly gifted cook with an absolute gem of a restaurant. I’m excited to collaborate with her and her team on a special menu that digs deep into the limitations of a northern winter, finding all sorts of possibilities in fermentation and other forms of preservation.
The link to their reservations page is here (scroll down to see our event). We’re donating the proceeds to the International Institute of Minnesota, an organization that helps immigrants and refugees in Minnesota. It looks like most of the criminal thugs will be withdrawing this week, or so they say, but since they lie about everything I guess we’ll have to see what happens. In any case, please spread the word to your friends and family in that part of the world. There are a few tickets left for each night I believe.
I’m bringing the camera, and will document as much as I can of the process and final dishes. The menu is looking great, and I think we’re going to have a lot of fun and raise money for a good cause. Stay tuned for news when I return; in the meantime I have a cool post about entry-level cheesemaking teed up to tide you over. That’ll be up in a couple of days, and then regular publishing will resume the following week.
Thank you all for your support, especially those of you who have become paid subscribers. I’m going to be starting video classes in March for the paid tier. What would you like me to demonstrate and/or discuss? Let me know in the comments.
We look forward to your Minneapolis and St. paul visit! One idea for upcoming series might be to help us all plan ahead for garden planting, so that we can also plan ahead to fermenting!
Good on you for resisting the thugs, and making tasty things whilst doing so.
Looking forward to the cheesemaking post; I've been doing some of that using Robyn Jackson's "Cheese From Scratch" as guidance, and a bi-weekly delivery of 1 gallon of A2A2 raw milk that comes in returnable 2qt. mason jars as my material - about as good a starting point for cheese as you can get without having your own dairy cow. I've covered my needs for buttermilk, yogurt, feta, and fresh mozzarella, although that last one is a little tricky and took some recipe tweaking to get just right. I'm at the point where the results with my mozz are almost repeatable (hahahaha!). There is some other low-hanging fruit in the world of cheesemaking that I haven't played with yet - paneer and ricotta come to mind...