My first time to the Minnesota State Fair and I’ve already taken it to the next level.  I paired all the fair goodies up to WINE!  Yes, wine.  

I’ve said it before and I’ll say it again – there isn’t anything that I can’t pair to.  

While beer seems to be the perfect match to these State Fair Gems, no food goes without a perfect wine pairing…Check it out! 

Wine Paired to~
The MN State Fair Famous – Pronto Pup (aka: corn dog)
Cheese Curds
The Gizmo
Chicken Fried Bacon and
The Fair’s ‘Oh so Famous!’ Bag o’ Donuts

Cabernet…considered the King of Grapes, is one grape that adds flare to any meal, conversation or party.  He is bold, strong, robust and at times, filthy.  Some of my favorite Cabernet smells are dark red berry, violet, gravel and raw meat.  Cabernet, depending on his region (yes, he’s officially, a HE) can range from smells of red berry, dark berry, chocolate, mineral, meat and pencil shaving.  Hints of eucalyptus, mint, green bell pepper, jalapeno and more can and do apply as well.

For instance….a Blind Tasting Component for me of Chilean Cab is ’sliced jalapenos dipped in chocolate’ and of the region of Napa, fat rich dark berry fruit, sometimes of a briar bush but distinctly of dark cocoa as well.  Remember, Cabernet has a group of grapes he hangs with.  Specifically, his Queen:  Ms. Merlot.  Juicy and dripping with soul and voluptuous character, she’s a gem seated at the King’s right hand.  Others in his group include:  Cabernet Franc (meant for aromatics and acid), Petite Verdot (added to a blend for color), and Malbec (added for color along with flavor and spice).  Once these are together, we have what’s called:  A Bordeaux Blend.  Officially, the grapes of Bordeaux.  See?  Not that hard, right?

Most ‘Cabernets’ are a blend of one or some or all of the above however, there are a few gems out there that do ride 100% the varietal – all Cabernet.  In my opinion, the most interesting of sorts.  100% the varietal means, you really get to see what this baby’s soil tastes like.

Let’s pick apart the wines I had for the nite on Cabernet Day! (I want to preface this by saying, I shared with friends.  I didn’t drink them all myself!!)

2009 Hendry Rosé:  One of my favorite Napa producers.  George Hendry’s Rosé sometimes consists of a saignée blend (a bleed of) of the Bordeaux varietals, the 2009 that we enjoyed of Cabernet, Cabernet Franc, Zinfandel and Primitivo (Italian Zin).  We enjoyed this juicy, meaty rosé with a plate of cheeses to start.

2003 Almaviva Cab:  A French Philippe de Rothschild and Concha y Toro venture out of Chile.  This sucker was loaded with candied fruit, but perfectly balanced with a hint of dry gravel dirt and minerals.  So fab with our fresh farmer’s market eggplant.  Dipped in panko crumbs and fried to perfection, the wine picked up the sweet parts of our eggplant.  Awesome pairing!

2001 Pine Ridge ‘Andrus Reserve’ Cabernet:  This, a blend of Bordeaux varietals was aged, almost perfectly.  For a 9 year old wine, I wasn’t sure what to expect, as I keep drinking through my late ‘Gary Andrus’ Wines, and some are ready and some, past their prime.  This~ with dirty red fruit, meaty with raw tones to it, and lingered for days.  Really, really good and incidentally, GREAT with our heirloom tomato caprese salad.  The tomatoes were uber ripe and delicious with this wine!

2003 Villa Cafaggio ‘Cortaccio’:  A 100% Cabernet from Tuscany and always one of my favorite wineries from Tuscany.  This wine reeked of leather, dried herbs, red tomatoes and made me crave an Italian Meat Ragu.  Mouth-watering and really so wonderful with our main course ~ A grilled peppered tenderloin and fresh green beans sauteed with shallots.  Like candy, if you like dirty candy!  Truly, an Old World Gem.

Last on the table, but certainly NOT least:  2004 Cayuse ‘The Widowmaker’ Cabernet from Walla Walla.  From the works of my friend, Christophe Baron, this wine has sat in my cellar begging to be opened.  And with a Walla Walla, WA background – weirdly flinty, chocolaty, porky and full of blackberries, marionberries and blueberries – this wine was perfect with the molten lava chocolate cakes I made topped with candied bacon! Yum!

Overall, one of my new favorite holidays~ Cabernet Day! Perfectly paired with fabulous friends and delicious home-grown garden food, I’ll take a Grape Day over any day of the week… So, When do we celebrate Pinot Noir Day?

Since my move to the great state of Minnesota, almost four years ago now, I have come to appreciate quite a few things Midwestern from clearly a much different perspective than I had of this part of the country when living on the west coast.  For one, the power of having great neighbors.  All things considered, I have a tremendous neighborhood filled with great folks, awesome kids and a part of the city that lives very close to every lake in south Minneapolis, it’s great.  Two, as a Midwesterner, you’re allowed to greet folks on the sidewalk with a smile, say hello to everyone you meet and ask folks about their families without getting a weird look like you’re trying to steal their purse.  And lastly, it’s the good ole Midwestern fun that comes with living here.  People get geared up for the summers here – swimming in lakes, heading to the cabin on the weekends and suddenly, the State Fair becomes a major hi-lite to the summer’s end.  But there’s one thing that I can truly appreciate again after living for years on the west coast that only Midwesterners get really geared up for in the summer, and that is: Fishing. 

Fishing in the Midwest involves a good fishing pole, worms for bait or even some crazy ass lure that would reel in one heck of a Minnesotan Monster, The Very Infamous and Very Elusive Muskie.  While the muskie should take the place of our state bird, as state animal – it is the one thing that Minnesotans dream of when it comes to outdoor activity.  Hard to catch, fun to reel in and never meant for keeping.  Hook it up, take your picture and let it go – is the name of the game.  Well, I tried my hand at catching the little monster last weekend.  While I was proven unsuccessful, I did catch this…

It’s clearly not a muskie and really, not even big even to eat…but the comment did come up after my catch, and it was: “So Leslee, what would you pair to all these lake fish for wine?”

Of course my family would ask me that question.  But, a great question at that.  So, I figured as everyone is off to the cabin for the upcoming holiday – Labor Day – you may ask yourself, ‘What wine should I stock the cooler with for our weekend?’

No worries, I’m here to tell ya – PLUS give you my Top Hits for pairing wine to these little fish-es. 

* Remember when pairing to ANY dish, that it’s not necessarily the COLOR of the main ingredient, BUT in fact, How it’s going to be Prepared.  Very important.  Think of my little fish up here, while it’s white yes – a white wine does NOT necessarily apply to this dish – it’s the preparation behind it’s serving.  Will you smoke it, pan fry it, grill it or broil it?

Here’s a fish (below that my mother-in-law had to catch for us!) that could be smoked~a good ole Minnesota Northern.  Growing up in Wisconsin, my mom would smoke these little buggers.  Smoking a fish adds an element that it unlike no other. 

While a beer seems to be a pretty good pairing, here are a couple of goodies for pairing to that smoke factor with your fish, along with some other preparation pairings.

Smoked:  Dry Chardonnay (choose a French Burgundian for a more dry style), Sancerre (a French Sauvignon Blanc), a Dry Riesling (German Kabinett) or even a wonderfully dry Sherry (Fino or Manzanilla).  If one were to smoke a salmon:  A Perfect Pairing ~ A New World Pinot Noir (meaning any Pinot outside of the EU)

Grilling Solutions:  A wonderful Rosé – I love so many of these beautiful Ribera Del Duero Rosés – head over to Solo Vino in St Paul for some of the Twin Cities best rosé selections.  Again, a Pinot Noir would be wonderful (choose one with a bit of barrel to it – smokey tasting).  Or better yet – a Fabulous Grenache – now that would be a match made in heaven.  French or Spanish for your Grenache will do.

Blackened:  Beer, yes beer is key here but… Pinot Noir again (this time pick an Oregonian!)  How about a wonderful Syrah?  I wouldn’t go Shiraz (Aus or South Africa, too heavy) but maybe a fun Washington Syrah.  And, I love Chenin Blanc with a blackened fish – yum!

Broiled:  How bout a wonderful Alsatian Pinot Gris, or better yet – a fun Sparkling wine?  Fresh but NOT sweet.  Maybe one northern Italy and one that won’t break the bank – Prosecco?

Broiled with Butter:  Here’s your chance to have that big Butter Oaky Chardonnay from the New World!

Pan Fried:  Sauvignon Blanc with a white fish seems to be my favorite

Also – consider this… Is your Fish Steaky?  If you were having an Ahi Steak, I recommend an Italian wine that grows coast side or even, a Sicilian or a Croatian Wine?  

Remember that line:  What Grows Together, Goes Together!   Here’s your chance to apply the notion.  Ahi ~ from Sicily, drink a fun inexpensive Nero d’Avola.  A swordfish steak – remember your preparation method first – but if you were to add fresh tomatoes and litely grill it – a delicious Sangiovese from Tuscany!

See, not that hard right?  Pairing is fun when you just think it through – Step by Step!

Of course, your Labor Day Weekend will include other ventures like S’More Making (Pick a fun Zinfandel from Dry Creek, Cali to pair) or Throwing a Frisbee (I love Sauvignon Blanc for these activities – any region will do), Reading a Book Lakeside (How about a Bubble? I Love Pac NW Bubbly, like Argyle, for this occasion) and well, how about Cruising Shoreline in your Canoe (I pick Pinot, or better yet – a fun, lite hearted Barbera from the Piedmont region of Italy). 

There you have it – from Fish to Fun with all these Yummy Labor Day Wine Pairings.  After all, it’s summer last hooray, right?  Live it up and oh yeah, don’t forget the Beer, too!  Happy Labor Day!

While it truly wasn’t a showdown at all – unless you consider Underwood’s gun slingin’ leather belt she was wearing part of the ThrowDown Attire - my vote for Best Performance goes to Queen Gaga.  No, I didn’t see Carrie’s performance AND Gaga’s…I was only game for the raunchiest show in town, The Gaga.  Incidentally, which is a perfect follow-up to my previous ‘How to Make Love to Wine’ blog. 

Taken from Lady Gaga herself:  “I hate the truth.  I’d prefer a giant dose of Bullsh-  any day before I’d rather hear the truth.”  So, this is my review of the show with wine pairings to boot. 
Hey Gaga:  Are you ready to ‘Show me Your Teeth’?

A friend of mine said before hitting the show last nite, “The best way to describe Lady Gaga’s Show last nite (she played the nite before also) is by saying, it was a Fiasco!”  And now, after seeing it…I get that.  But, I loved that aspect of it at the same time!  Crazy, out of control, just out-right sick and twisted, but isn’t that why we all went?  It’s like never being able to pass by a car wreck, we all have to SEE what’s inside – something grueling, disturbing and a bit sick.  That is the Queen Gaga.  And the fans, just as sick, demented and unleashed as their performer.  From little girls 5 yrs of age and up to someone’s grandma sitting next to me – the show brought out the best, worst and most scantily clad audience of the state.  Yet somehow, Gaga’s message of:  Equality, Bi-Lovin’, Acceptance and Inner Monster Release – applied to almost everyone in the audience.  At least that’s what the roar from the crowd implied.  So I thought…what the h- am I going to pair to this, a Monster Ball of sorts, when it comes to Wine & the music of Ms. Gaga?

So I asked and here’s what I got…

After checking out these hot mamas and their drinks, I thought – I must get deeper on this subject.  So I tore it apart song by song. 

Starting here with ‘Disco Stick’ :

 

Hmmm, let’s see.  We don’t necessarily need to talk about the meaning of ‘Disco Stick’, I think we covered that in “How to Make Love to Your Wine” last week.  So, we pair to the wines that may apply to the action involving a ‘Disco Stick’ of sorts.  I know, not exactly Al Green y’all, but it could refer to that baby making moment that has you all hot and bothered. 

What wine puts YOU in the mood?  That’s for you to answer, but I have one region in mind that may apply to the situation at hand.  Let’s take a wine from the Girl’s Video above… Veuve Clicquot.  While I’m not necessarily a fan of the juice from Clicquot that comes to the U.S. (remember, what we get here in the U.S. has more sugar) – I AM a fan of a creamy, luxurious, slippery Champagne.  Completely applicable to Ms. Gaga’s ‘Disco Stick’, don’t chya think?

Next.  A Wine to Drink when all you want to do is:  ‘Just Dance’

Dancing, moving, gyrating – whatever you want to call it.  It’s a feel good kind of move, right?  Whether it’s Disco, Hip-Hop or Country – it makes the world go ’round and if we didn’t have our own Lady Gagas to jam out to, what would we have?  And wine…helping the world to become better dancers, right? 

What Wine Makes YOU want to ‘Just Dance’?  Again, bubbly fits into this category, but for me – something fresh, fun and exciting plays a pretty even part for opening my chakras.  I pick a delightfully, cheery, green and grassy New Zealand Sauvignon Blanc.  Much different from my heart throb region of Savis, the Loire Valley reeking of mineral and chalk, I like New Zealand for their fresh, brite, sunshine-y, grassy attitude.  When it’s cold and dreary here in the great Midwest come January, I reach for a nice pick me up.  I do, in fact, enjoy Whitehaven’s Sauvignon Blanc from the Marlborough.  A smile for under $15, where could one possibly go wrong?

And last, but certainly not least… One of my favorite Gaga songs and really, quite the act, Sir Alejandro:

You heard it here ~ What Grows Together Goes Together!  Looking for a cool new way to practice your Spanish?  Check into Rioja Rehab and call me when you’re out!  My pick for something dirty, twisted, meaty and maybe even a little bloody – check out one of my favorite regions in Spain: Rioja.  The grape here peeps remember is:  Tempranillo.  Full of soot, sometimes poopy but always delicious.  One of my favorites ~ Bodegas Muga Rioja Reserve.  Oooohhh so gooood and still a rock ‘em, sock ‘em wine for under $30 – a real winner! 

Moral of the Story:  Dirty with personality. 

And, shouldn’t that sum it all up for us here, Ms. Gaga?  I’ve decided, I like you.  I’ll keep you plugged into my IPod for a while.  ‘Cuz you make me want to dance, sip, disco and more.  Thanks for a fab show and thanks to all who I enjoyed it with!  Overall, a killer performance by one hot lady (or man, whatever?).  Hope you like the pairings…of course, they’re for you to choose, these are just some starters.  Drink what you like, and drink it with style! 

Now turn up that music and GET TO DRINKING!!!

The blog title entry:  “How to Make Love to Your Wine.”  

With much anticipation, I waited for the next day’s entry to appear.  And, with much disappointment, was through with my new pal from @BrokeWino’s entry in less than a minute.  I thought, “With a title like that, how could you really mess something up that had given its readers that much set up?”  I’m a sucker for titles, words and/or slogans that evoke anything fun that can be read about wine.  As a Sommelier, I spend my days and nites often reading things that are NOT as exciting, more factual, historical or educational – so when the opportunity arises to read something juicy from my field– I’m on it.  I am, at the same time, a true Mid-Westerner, which flaws me into the role of never being able to keep my mouth shut.  Therefore, I commented on the guts of the story and, long story short, was challenged into to this #Blog-Off after telling @Winescom that their ‘guest blogger’ (in so many Twitter words) = stunk. 

Could I write a better “How to Make Love…” – well, I’ll give it a shot.  Did I mention I was an English major?

The question is:  How to Make Love?  Hmmm.  Birds do it.  Bees do it.  But, when it comes to humans, we do it best.  It becomes an act of emotion, intimacy and sometimes some raw inhibition.  When making love to one’s wine, we must analyze our subject from head to toe just as we would as animals, in order to truly appreciate the experience.

 1.  Survey Your Lover

Is she lite in color, dark in her loins or is she showing some sense of maturity? 

Roll the glass around the inside of its rim in a slow round motion.   Gentle.  You don’t want to hurt the baby…

You know what you are? You’re like a big bear with claws and with fangs… 
…big f* teeth, man.
Yeah… big f* teeth on ya’. And she’s just like this little bunny, who’s just kinda cowering in the corner.
Shivering.

Does she spread her legs long and slow across the inside of the glass?  Maybe that means she’s hot…  Hot-blooded, check it and see!   Does she spend her days sipping piña coladas poolside?  Does the perspiration that drips slowly down the insides of her perfectly tanned legs tell you so? 

Or is she a bit uptight?  A librarian in disguise?  Quick to run the inside of your glass, lite in color from spending her days pent up inside a cool, earthy library.  Maybe she needs some decanting?

Or does her color vary from the guts of her being to her outside edges?  She could be telling you she has some experience – look out, could be good, or could be real bad.

 2.   Smell Her Up

Grab hold of your glass and give her a full examination on the nose.  Get deep. The only way you’ll truly be able to tell more is if you really get into this part.  Close your eyes, open your mind and think deeply about what you smell?

Is she hot and dripping with Malibu sun tan lotion?  Could mean she loves wood (That’s what she said!)  Did her time at the pool give her a dark tanned voluptuous smell, dripping with ripe, juicy aromas?  This may give way to her hot climated background. 

Or does she still have those librarian glasses on?  Buttoned up tight, but screaming to show you more of her dirty inside.  Does she smell like the inside of a dirty old library?  Has she spent too much time in a cool climate expanding her ‘rooted’ mind?  This one could use a fun ‘splash’ decant to open up her cool climated insides.  Maybe a slow, easy talking to while you slide her softly into her new decanter will help.

3.  Here’s your chance to let it all hang out – Taste your Lover

Just when no one is watching, open wide, take your wine to your lips, slightly pursed, suck in a bit of air to loosen the palate and imagine all the smells you just experienced. 

Is your poolside beauty ready to party?

Hot and sultry?  Or, maybe a little promiscuous and fat through the center of your tongue?  When she slides down your throat, do feel the flames of her loins lighting you up when she reaches your insides?  Is her hedonism is all you think about?

Could be this lover comes from a hot climate and is just what the doctor ordered…

Or, after a quick splash in the tub (decanter), is your librarian ready to give you her all?  Does her dirty, bookworm side come forth and unleash her passionate side?  Buttoned tight on the outside, but dirty on the inside.  Maybe a little bit filthy, but full of pleasure, long in her length, begging your palate to ‘drink me’ and ‘feed me’?  Our little librarian may have just needed some space to free her mind.  Could be that you have a cool climated beauty that is not as quick to reveal her dark side until you give her a bit of your time.

Either way – your experience is your own.  And, your playmate for drinking is your own, too. 

Revealing facts – but all come pretty close to truly being able to tell who’s dirty and who’s just downright promiscuous when analyzing your subject.  Which one is your favorite?  That’s for you to decide – and if you decide you like ‘em both, that’s the beauty about wine –  You can have your wine and drink it too!

See?  Making Love to your Wine can be fun and arousing too! 

And, if you’re having a hard time getting it down, just have a couple more glasses and follow Step 1-3 again.  Salut!

This exert below is taken from Wines.com

(which, incidentally has a Blog site similar in name to my very own ‘the Crush Pad’)

On Tuesday, Sam from BrokeWino guest blogged on our very own WineCrushBlog. It was rousingly titled “How to Make Love to Your Wine”. We blasted it out but soon after Leslee from Amusée: a wine consulting and event planning firm, commented through twitter bashing the post.

Leslee zestfully said:

“I’m a little disappointed by your ‘guest blogger’ and their ‘How to Make Love to Your Wine’ entry. Not exciting or juicy=boring”

“I think you should get a female #Sommelier’s perspective on this ‘How to make Love to Wine’ topic…@amuseewine?”

Things were getting heated up, so we decided here at Wines.com to have a #Blog-Off between @brokewino & @AmuseeWine.

The event is simple, each blogger has until Thursday, Aug 26th (tomorrow or today if you’re late to the battle) to post their “How to Make Love to Your Wine Blog-Off” up on their own respective blogs and start blasting out their posts with the tag #Blog-Off. Whom ever gets the most combined RTs voting for them, FB Likes, and comments/reviews by Friday at 4:00CT wins.

Sam (@BrokeWino) has the head start because he has more followers, but with the feist Leslee (@AmusseWine) commented with, I think she might have a few tricks up her sleeve. Good luck to you both, and let the #Blog-Off begin!!

IMPORTANT NOTICE: The winner gets a FREE BOTTLE of WINE from us here as Wines.com!

READERS: RT your fav blogger, FB Like, Comment on Amusee’s Crush Pad, or say anything, anywhere just make it known with the #Blog-Off!

Reviewing a Napa Monster, The 2001 Opus One.

With a collection of Opus One in my cellar, bought at one point for collection purposes, I’m wondering…Where is my 01 Opus in its progression?  Peaked yet?

See where this wine is, how much time does it have + what was the 01 vintage like?  Along with a Perfect Pairing to go with it!

I think at one point I even reveal why I consider myself:  ‘A DIRTY Girl’! (When it comes to wine!)  In HD

**Funny thing about this wine- I reviewed it on video only on its first nite – the second nite, the profile softened and I enjoyed it with a Dulano’s Pizza.

Oh yeah, slummin’ it on a Wednesday nite with Opus One and Pizza.

You decide after watching this…Lucky?  And, is this 2001 Opus One worth the $$$ Bling Bling $$$?

A side by side comparison tasting between these Two Fiesty, Delicious, Efforvescent, Brite Portuguese Vinho Verdes for the Season!

Broadbent’s Vinho Verde – found on the shelf for $10.99  &  the Tr3s Castas Vinho Verde for $11.99 – both a killer deal for a fun easy drinker.  I found them both on the shelf at one of my favorite local retailers – Solo Vino Wine Shop in St Paul.

Which one fits your palate?

Enjoy – In HD!

This past weekend, I was lucky enough to enjoy three back-to-back rockin’ food experiences.  While Restaurant Week seemed to be the talk of the town with over 40 restaurants opening their doors for a very inexpensive way to enjoy a 2 course, prix-fixe or luncheon entree, I totally seemed to miss that conversation and completely forget about the deals that were out there all week.  So with that, I made a reservation at one of my favorite neighborhood restaurants, Cafe Ena.  And, to my surprise when I walked in on Friday nite with my rese of 6 pp, the place was hopping.  With large parties organized in every corner and a wait out the door over an hour long, I was glad that my dear friend and owner, Erin, had made room for us.

Cafe Ena has always been a great spot to enjoy delicious fresh flavors and intriguing Latino infused cuisine, so I knew my clan would be in for some wonderful food.  However, this meal on Friday nite was one of THE most delicious meals I have ever had at the restaurant.  With the Restaurant Week menu in full swing, there were some wonderful deals on the three course menu, but my heart was set on getting our table to try everything so that we could all sample Ena’s good eats.  From the mouthwatering appetizers of stacked caprese salad, fresh piled high guacamole to the spicy shrimp caribe – we were off to a great start.  Fresh flavors exploding with every bite, made my taste buds want more.  As dinner approached the table all decided on completely different entrées.  Some of our meals included a spicy rubbed pork chop, sea scallops over risotto, pan seared grouper, Argentinian Bisteca to my delicate Tilapia fish dish.  Lightly placed over coconut risotto with a sweet but spicy mango salsa, the flavors of my meal made my eyes roll back into my head.  Everyone at the table oohhed and ahhed with delight over every single bit of their plates.  And, by the time dessert rolled around, we were all sure we’d eaten too much.  Yet, were tempted with Chef Hector’s cinnamon rolled deep fried churros left on a plate of hot chocolate dipping sauce.  OMG, heaven.

From every part of our meal – the greeting, our server Alberto’s impeccable service, to the wine recommendations, to the outstanding food – there was not one thing missing from our meal.  Outstanding and 5 stars from me!

As Saturday nite rolled into the picture, we surely thought we’d been spoiled so much by the prior nite’s dinner, that we found it almost impossible to head out again for a restaurant dinner.  Yet, when we took a look in the fridge – we thought, ‘Ah, why not?’.  And never wanting to head too far, we thought we’d stick to our same neighborhood area to find some food.  Remembering that we hadn’t been in to our friend and Minneapolis Chef, Scott P’s restaurant, Corner Table, in a while we decided to stop in.  Even as I thought the city had been exhausted with diners headed out for restaurant week for the past 5 days, I was sure that Saturday would be a bit more quiet in some of our neighborhood joints.  Boy was I wrong.  With a bar packed and the crew just cleaning up after a rush of folks headed out the door from an early dinner rush, our 8:30 timing couldn’t have been any better.  We managed to find a seat at a small table by the window.  I know I’ve said this a million times, but there is not a better place in Minneapolis for pork belly, so with that said…we were in the mood.  After perusing the menu and enjoying a delightful glass of Gruner Veltliner, we had decided not only on the pork belly appetizer, but two of the evening’s specials.

Even as pork belly was on our minds, it was the specials that we ordered that ended up changing my world by the time we left.  My husband’s dish – a fresh, creamy noodle concoction with fat slices of pancetta and fresh veges was outstanding, but until we dove straight into my Chicken + Waffles.
Yep, I said.  Chicken + Waffles.  And you know of my recent experience with Ms. Gladys, Knight’s Chicken + Waffles.  I’m going to have to say, that Chef Scott’s Minnesota version of this southern recipe is one that had me licking every inch of my plate – wanting more!  The chicken was crispy on the outside, not like the Midnight Train, but yikes, do I say this?  ”Better”.  The outside, seasoned perfectly with a juicy, sublime chicken breast waiting to be enjoyed. The waffle, just as it was in Atlanta, but with teeny browned florets of cauliflower and a heavy balsamic reduction just slightly drizzled over the plate – my mouth was in heaven.  I mean, seriously.  Look out ATL, here comes MN’s Chicken + Waffles, baby! Unbelievable.  And once again, a fabulous experience of food, wine and great friends.

Lastly, I cannot pass up talking about the third and final south Minneapolis eatery that made my Trifecta of Good Eats for the weekend a perfect topper.  Patisserie 46, located on the corner of 46th and S Grand Ave – incidentally, right across the street from Cafe Ena.  Sundays for us are a ‘breakfast out’ kind of morning.  I’m always in need of a good coffee and a little something to nibble on before I ‘officially’ start my day, even if it is my day off.  While I’d heard many good things about this new bakery, I couldn’t wait to form my own opinion on this new hot spot.  I was beginning to wonder if Cafe Ena would rule the roost over on that tri corner, knowing from experience that the King’s Wine Bar across the street was a disastrous answer to anything food or wine in my hood.  And because I have been dying for a new Sunday morning joint, I had my fingers crossed on this one.

Fingers crossed?  What was I thinking?  These peeps need no ‘luck’ to help them out.  Our experience, again, a home run.  At 11am, the place was jam packed.  From families, couples, old folks, young folks, church goers, to hung-overs – the place was a zoo.  Yet, with the fabulous service of our new friend Erin, our server, our entire experience was a treat.  She carefully explained each pastry to us with details as to the recipe, ingredients and more.  It was almost impossible to not try everything on the shelf once she was done with us.  From their fresh made ice creams to everything in the window, it was more than tempting to spend the day there eating!  But instead, we were good and chose just a few things.  One, the Quiche Lorraine – wow.  I’m a big, big fan of quiche and I always thought my mom made the best, but…well, Patisserie 46’s was a close tie with my mom’s!   Creamy, lite and very flavorful – everything you want your quiche to be.  With a plate full of lovely cinnamon rolled pastries and croissants galore, our favorite came in the tiniest package.  

The Canelé. I’m not sure I want to say more, saving them ALL for myself!  Erin explained the brown little trinket, as being prepared from a very old French recipe.  With a dark crispy outside, she said the crinkled looking pastry was baked in a clay pot brushed with beeswax.  Yet, the inside was an eggy, spongy, rum soaked cake.  With that description, we HAD to try it.  And, can I tell you?  Words cannot possibly describe the explosion of flavor that my mouth experienced when biting into this little niblet.  A bit crunchy on the outside yes, but the inside – soft, and melted in my mouth like a buttered rum cloud.  The look on both of our faces looked like we both needed a cigarette after taking just one bite.  If one could describe food in terms of euphoria and ecstasy, this was a good way to start.  Ridiculously delightful.  And to boot, my latte was fabulous.  I’m a picky coffee drinker, so saying that the coffee is good is a big step for me.  Overall, just a wonderful experience and a great way to start our easy-going, relaxing Sunday.

So there you have it.  Three FABULOUS restaurant experiences in South Minneapolis.  I’m picky with my eats and I have to say, it’s almost impossible to walk away with three back-to-back immaculate food experiences.  It’s rare that I find two in a row, but three?  A Trifecta of Goodness.  I’m feeling so lucky, I may just play the lottery this week.

Moral of the story ~ Check out MY hood.  South Minneapolis.  It’s taking over the Twin Cities Food Scene.  With now, so many to choose from – I don’t even have to get in my car anymore to enjoy spectacular food.  I think I’ll just start walking to keep burning all this great food off!

Cheers and Enjoy!

Looking for a great Twin Cities Wine Education Class to partake in, but don’t know where to start?  Looks like you found the right page – with Amusée.  Giving you some of THE BEST wine classes in the Twin Cities along with some of THE BEST food and wine pairings out there.  Drop what you think you know about wine, lose the attitude and stop thinking you HAVE to spend a bucket o’ money for a terrific bottle of wine.  I’m here to tell you that you DON’T have to spend a lot to enjoy fabulous food and wine pairings! 

Our Twin Cities Wine Classes are FUN, ENGAGING and never stuffy!  They’re packed with great information, along with helping you to comfortably explore your palate amongst friends.  It’s not a competition as to who can come up with the ‘right’ things to say – it’s more of an exploration with us.  Learn how to swirl, sniff, sip and just RELAX with a glass of wine.  After all it’s your palate – we’re just here to help you along.  Along with giving you some fabulous food and wine pairings for you to take home and show off to your friends.  Come and see why Amusée and Cooks of Crocus Hill was named:  The Best Food and Wine Pairing Classes in the Twin Cities.  Classes sell out quick, look into Cooks of Crocus Hill’s fall calendar  for more of Sommelier Leslee’s Wine Classes.  Classes are already 50% sold out.  You don’t want to be the one hoping your name comes up on that waiting list!

Check out this – a recap from last nite’s Vines + Reefs Class:  Part III ~ Lovin La Playa and our favorite pairing of the evening with Sommelier Leslee Miller, Chef Mike Shannon and Cook’s Assistant Ms. Susan!  In HD